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 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

          Goodfella I’ve tried so many times with skimmed as the Mrs has skimmed while I have whole and yet to find a technique that works. I’m not going to say it’s impossible but definitely feels like it. I actually feel like I get a better texture from the way the skimmed looks vs my whole, nice and shiny and smooth, but as soon as I pour it just becomes a blob or very thin. I think the best possibility to get anything is with a near instant pour to beat the separation.

          If I every work it out, I’ll post here.

            Sounds like I am not alone. I did see one video that suggested you only need to do the paper ripping stage for half the time of whole milk. The window for perfection must be very small.

            Cheers

            Ross

            2 years later
            10 months later

            Anyone have any info thoughts on this observation. Normally I am fairly consistent at making microfoam with typically full fat straight from the fridge. I did the Smith St Barista light course several years ago in Sheffield, which I found useful. Just recently I have had bottles of milk that foam ok , nice shiny microfoam, then on standing ( I steam then pull a shot) out-gas badly ( actually here the fizzing)? First thought it’s the fat/ protein content changing and I end up with lots of visible bubbles /poor textured milk . I will take a photo if it happens again. I use a thermometer, and checked its it’s cal is ok, so stretch to around 30c, just less 50% Inc in volume then heat and ‘swirl’ to 60c? All on a std Gaggia Classic , ( just eyeing up a used Vesuvius).

            Just a thought, you’re using a Gaggia Classic and steaming milk first. Surely it takes quite a while for the temperature to reduce to be stable to pull a shot?

            @dusk Yes, I use a hefty purge to  drop the temp. I have a cheap bare thermocouple temp sensor stuck onto the boiler away from the heaters. More for repeatability, but the flash to steam temp seems ball park correct.