Foaming Milk

Java_avaJ cheers. Sounds liked more practise and more flat whites. Shame. 😀

Tip from my favourite cafe that is sadly no more. RIP Taylor Street. They would stir the sugar into the espresso then pour the milk so no messed up art.

simonc I think the best way to get feedback is to put up a video if you can of your technique, upload to YouTube and then share here. Think we need an area made (hint hint @DavecUK 😉) for video feedback, it worked well on the other forum I felt.

I currently turn on the steam just above the milk so none gets sucked up and then place it just under the surface to get the paper ripping sound. Using the feel of the jug, I dip it under a little deeper when it just gets warm and get the best swirl possible to mix it all in. After watching a few tip videos I also recently started letting it sit on the side for a minute while I clean the tip and then bang any bubbles out and swirl. This apparently lets the milk settle (if using full fat) and bubbles loosen so easier to get rid of. The swirling then obviously gives you the silk-like texture. If all good you won’t get the layer of foam just sat on top but a well mixed drink.

My art isn’t great which is down to my pouring technique but once that’s good I think I should be able to get some basic art down. Oh, I’m only using a 2 hole tip on my Minima, the 3 hole was a bit too quick for me.

Good luck, I’ve still got lots to learn but feel I’m getting the hang of it slowly but surely 👍🏼

Alexvs cheers. I might do that once I work out how to!

Might look into a 2 hole tip as well as.

I actually saw a video from Emily Bryant, ex latte art champion I think who said yes to knocking out bubbles and yes to lots of swirling but to not let it sit as that’s when it separates.

And then it’s called latte art. I love flat whites that I don’t believe are just smaller lattes but should have more texted milk ? Is it easier to pour art with milk for a latte than a flat white?

Am I over thinking this?

simonc Here’s the 2 hole tip I have: https://www.bellabarista.co.uk/acs-minima-2-hole-steam-tip.html. They’ve halved the price to £4.99 so I’d grab it before it’s sold out as doubt it’ll be restocked. It’s much easier to start with the 2 hole and then move on for beginners like me I’ve found.

Guess this is the problem with technique, it can be very personal, what works for some doesn’t for others. The separation doesn’t seem to happen too much for me as long as it’s not left too long. I have whole milk while the wife has skimmed which can’t be left at all so I pour instantly. The higher the fat content the longer it takes to separate. This is why I just leave it while I wipe and then knock and swirl.

Think it’s just now a name, I’ve seen art done in an espresso mug so it’s just a dash of milk. Flat whites should be fine as it’s the microfoam without the thicker foam on top so just requires less air.

Definitely overthinking but think that’s how we all start off 😉

Mine came with the 2 hole tip already on thankfully. Doubt I’ll be changing it

One thing I’ve eventually learnt is that you don’t want to stretch the milk too much, it can be quite easy to add way too much volume (bubbles) at the beginning.

For jug size you want to be filling around the level of the bottom of the spout (a bit above or below is fine). Also worth noting that the milk volume will increase slightly due to the water in the steam as well as the air.

dutchy101 so that has definitely made a difference. I had forgotten I had changed it but was puzzled as it was a bit more controllable. Then realised. Think I’ll line the 2 hole

I’ve also realised that, to quote Lance, it’s all about the rotation. Still far from presentable art but it’s definitely starting along the right road.

JahLaza Seen that one before…

I still have a problem with the initial mix making my milk too pale. Wonder if I’m still stretching a little too much and too much foam goes in. It also feels , to quote Lance, that it’s slightly too concretised, in that my art stays only in half the cup and doesn’t flow to the other half.

Alexvs so turns out I’m not the only one that thinks that the terms are not as meaningful any more. I had this argument with several baristas at Taylor Street in their last days after their fantastic head barista left shortly followed by one of their trainers

simonc What do you mean by milk too pale? I’m no better yet and just getting too many bubbles which seem to be added at the end when I turn the steam off weirdly.

Milk staying in half the cup is all down to how it’s poured, I watched a video which showed holding the handle like a pencil which helped my control as it’s like drawing. Also the jug spout being too rounded can have a massive effect which mine is quite round so I know I’ll never get amazing art.

Defo a massive learning phase and 100% agree they’re all the same now, especially at home.

simonc Remember, you cannot stretch until you have injected air in. Personally (and my latte art is more autistic than artistic) I put the tip down towards the bottom for the first 12 to 15 seconds, then swirl and stretch at the end. You can practice with cold water with a drop of washing up liquid. It behaves like milk

simonc I am far from a latte art expert. In fact, I’m rubbish and my milk technique is poor. However, it’s something I’m focusing on just now and something I found helpful on a video I watched recently was to stretch the milk until it’s only marginally warmer than body temperature (so a slight increase from your hand on the pitcher) and then finish simply mixing. That has definitely helped as I found I was stretching for much longer. It feels like that isn’t enough, but I’ve had some of my silkiest milk and microform since taking this approach. YMMV, but it has definitely helped me.

Does anyone have any tips for steaming skimmed milk. I get good consistency with full or even semi skimmed that i can pour latte art with. With fully skimmed its either too “wet” or gets too foamy and separates.

I have been using Lance Hendriks technique.

Cheers

Ross