Milk Microfoaming Tips
February 25, 2019 6:22 AM Subscribe
I've made a daily latte (or four) every day at home for over a decade. I still haven't mastered the technique of microfoaming the milk. My machine is more than capable; alas, I am not. Do you have tips?
My current machine is a Quick Mill Andreja Premium, which I've had for only a couple of months. My prior machine was an Isomac Venus.
Both machines have power enough to really stretch the milk, and to get the milk in the rolling stage to distribute the microfoam. I'm starting with cold whole milk. I've tried watching a thermometer, and I've tried going exclusively by the feel of the heat in the pitcher.
My consistent result is that I'm ending up with foamed milk instead of steamed milk, and my lattes are almost always cappuccinos. When I try to steam less, I invariably end up with just warm milk that has no foam.
I'm currently using a non-OEM steam wand tip with four holes, but I think I'll switch back to the original 2-hole tip that came with the Andreja. With the four-hole tip, the Andreja shoots out so much steam that I can end up with fully foamed milk in mere seconds.
I've watched a ton of videos. I'm looking for my paint-like consistency. I've tried practicing with soapy water. I'm just bungling it.
How did you perfect your technique of microfoaming milk (and making some latte art!)? Thanks!
My current machine is a Quick Mill Andreja Premium, which I've had for only a couple of months. My prior machine was an Isomac Venus.
Both machines have power enough to really stretch the milk, and to get the milk in the rolling stage to distribute the microfoam. I'm starting with cold whole milk. I've tried watching a thermometer, and I've tried going exclusively by the feel of the heat in the pitcher.
My consistent result is that I'm ending up with foamed milk instead of steamed milk, and my lattes are almost always cappuccinos. When I try to steam less, I invariably end up with just warm milk that has no foam.
I'm currently using a non-OEM steam wand tip with four holes, but I think I'll switch back to the original 2-hole tip that came with the Andreja. With the four-hole tip, the Andreja shoots out so much steam that I can end up with fully foamed milk in mere seconds.
I've watched a ton of videos. I'm looking for my paint-like consistency. I've tried practicing with soapy water. I'm just bungling it.
How did you perfect your technique of microfoaming milk (and making some latte art!)? Thanks!
I'm not sure exactly what you mean by "foamed milk instead of steamed milk." The milk is still cold?
Anyway, for me what made the difference was getting an Espro Toroid steaming pitcher, and not turning up the steam to full blast. I simply fill the pitcher about 40% full, put the tip of the steam wand near the bottom, turn on the steam just enough to get things going, and the rolling action of the toroid stretches and "microtizes" the foam with no need for "dancing the pitcher" or starting off with a big stretch of anything like that. I keep my off hand on the side of the pitcher and, when things start to get uncomfortably warm, I turn off the steam. Done. Not always perfect, but certainly capable of latte art (I don't particularly care about latte art, but I do it from time to time just to see if I can). My machine is a Rancilio Silvia hacked with a dual-temp PID, and has an aftermarket three-hole tip on the wand. It's around 20 years old. So, not as nice as yours.
posted by slkinsey at 7:27 AM on February 25, 2019
Anyway, for me what made the difference was getting an Espro Toroid steaming pitcher, and not turning up the steam to full blast. I simply fill the pitcher about 40% full, put the tip of the steam wand near the bottom, turn on the steam just enough to get things going, and the rolling action of the toroid stretches and "microtizes" the foam with no need for "dancing the pitcher" or starting off with a big stretch of anything like that. I keep my off hand on the side of the pitcher and, when things start to get uncomfortably warm, I turn off the steam. Done. Not always perfect, but certainly capable of latte art (I don't particularly care about latte art, but I do it from time to time just to see if I can). My machine is a Rancilio Silvia hacked with a dual-temp PID, and has an aftermarket three-hole tip on the wand. It's around 20 years old. So, not as nice as yours.
posted by slkinsey at 7:27 AM on February 25, 2019
I've found it much easier to get the foam I like using one- or two-percent milk instead of whole.
posted by Chriswill44 at 7:29 AM on February 25, 2019 [1 favorite]
posted by Chriswill44 at 7:29 AM on February 25, 2019 [1 favorite]
Interesting. I've found lowfat milk is good for getting dry foam, but that higher fat is better for getting a wet, pourable foam. In fact, if I'm not getting results I like I will often include a small slosh of half-and-half and get immediate improvement.
posted by slkinsey at 7:33 AM on February 25, 2019 [1 favorite]
posted by slkinsey at 7:33 AM on February 25, 2019 [1 favorite]
I'm unclear: are you banging the jug and swirling?
Also, not to down-market the fine art of latte art, but: YouTube. The secret of latte art is to watch YouTube videos.
posted by DarlingBri at 8:43 AM on February 25, 2019
Also, not to down-market the fine art of latte art, but: YouTube. The secret of latte art is to watch YouTube videos.
posted by DarlingBri at 8:43 AM on February 25, 2019
There are basically three stages in using a steam wand to microfoam. It sounds like you're having issues with the first two, which is very normal. I'd suggest learning to use your ears to help you steer -- the sound that the milk makes as you're steaming it will help you find the right timing & placement for each step.
Step 1. Incorporate air -- ideally in tiny "sips", not giant "gulps" -- by resting the steam wand tip right near the air/milk boundary. At the right level, the roiling of the milk will only just occasionally expose the steam wand holes to the air. You can steer to the correct depth for this stage by using your ears -- listen for the little "sips" of air being pushed into the milk. If too much air is being incorporated -- if you hear big "gulps" -- then sink the steam wand a little deeper. This stage really only takes about 10-15 seconds. If you're letting in large "gulps" of air, it might only take 5 seconds (but the resulting texture will be grainier and coarser, because the air bubbles will be bigger). It takes some experience to know exactly how much air to incorporate, but in general, you'll steer with your ears at this point.
Step 2. Stop incorporating air. Submerge the steam wand, create a vortex, and get the milk up to temp. Submerge the steam wand completely (don't hit the bottom of the pitcher; hover a little above it) and position the steam to create a whirlpool in the milk. This will help break down the large air bubbles into tiny microbubbles. At this point, you should not be hearing any air "sip" into the milk. Since the steam wand tip is fully below the surface now, you should be able to keep steaming until the milk comes up to temp without adding any additional air. TURN OFF THE STEAM WAND COMPLETELY BEFORE REMOVING IT FROM THE PITCHER -- otherwise you will shoot a bunch of large air bubbles into it at the last moment, ruining your texture. If you can, learn to feel the correct temperature by gently touching the side of the pitcher with your hand -- most pitcher thermometers have a delay in readout that will cause you to overshoot.
Step 3. Tap, swirl & pour. Tap just a couple of times on the counter to break any large air bubbles on the top. Swirl vigorously for a couple of seconds to make sure that the bubbles are evenly distributed. Pour -- if you've got good texture, you can start exploring latte art.
It sounds like you may be incorporating air all the way through the process instead of stopping the air when you create the vortex? If you're doing that, then the milk will just get huge and coarsely foamy and "dry", with lots of big air bubbles and some separated fluid milk that rapidly sinks to the bottom.
Something that can help when you're learning is to use a larger pitcher which allows for a deeper pool of milk (still, don't fill any more than about 1/2-2/3 of the way -- you need to leave room for expansion & vortex). When the milk is deeper, it's easier to find that fully submerged spot in step 2 that will prevent any additional air from being incorporated. Smaller pitchers / smaller amounts of milk are harder to texture correctly -- try that when you're more advanced.
It sounds like your steam wand tip is unlikely to be the problem here; 2 holes will shoot out the same amount of steam as 4 holes, just at a higher pressure (think about the way the water sprays when you cover half of a garden hose with your thumb). I think better technique will very likely get you where you want to go.
Youtube videos can definitely help. If you have a specialty coffee shop nearby where they prepare good microfoam, you could also ask a barista for tips (just don't do it during a rush, and remember to tip well). Good luck!
posted by ourobouros at 9:19 AM on February 25, 2019 [2 favorites]
Step 1. Incorporate air -- ideally in tiny "sips", not giant "gulps" -- by resting the steam wand tip right near the air/milk boundary. At the right level, the roiling of the milk will only just occasionally expose the steam wand holes to the air. You can steer to the correct depth for this stage by using your ears -- listen for the little "sips" of air being pushed into the milk. If too much air is being incorporated -- if you hear big "gulps" -- then sink the steam wand a little deeper. This stage really only takes about 10-15 seconds. If you're letting in large "gulps" of air, it might only take 5 seconds (but the resulting texture will be grainier and coarser, because the air bubbles will be bigger). It takes some experience to know exactly how much air to incorporate, but in general, you'll steer with your ears at this point.
Step 2. Stop incorporating air. Submerge the steam wand, create a vortex, and get the milk up to temp. Submerge the steam wand completely (don't hit the bottom of the pitcher; hover a little above it) and position the steam to create a whirlpool in the milk. This will help break down the large air bubbles into tiny microbubbles. At this point, you should not be hearing any air "sip" into the milk. Since the steam wand tip is fully below the surface now, you should be able to keep steaming until the milk comes up to temp without adding any additional air. TURN OFF THE STEAM WAND COMPLETELY BEFORE REMOVING IT FROM THE PITCHER -- otherwise you will shoot a bunch of large air bubbles into it at the last moment, ruining your texture. If you can, learn to feel the correct temperature by gently touching the side of the pitcher with your hand -- most pitcher thermometers have a delay in readout that will cause you to overshoot.
Step 3. Tap, swirl & pour. Tap just a couple of times on the counter to break any large air bubbles on the top. Swirl vigorously for a couple of seconds to make sure that the bubbles are evenly distributed. Pour -- if you've got good texture, you can start exploring latte art.
It sounds like you may be incorporating air all the way through the process instead of stopping the air when you create the vortex? If you're doing that, then the milk will just get huge and coarsely foamy and "dry", with lots of big air bubbles and some separated fluid milk that rapidly sinks to the bottom.
Something that can help when you're learning is to use a larger pitcher which allows for a deeper pool of milk (still, don't fill any more than about 1/2-2/3 of the way -- you need to leave room for expansion & vortex). When the milk is deeper, it's easier to find that fully submerged spot in step 2 that will prevent any additional air from being incorporated. Smaller pitchers / smaller amounts of milk are harder to texture correctly -- try that when you're more advanced.
It sounds like your steam wand tip is unlikely to be the problem here; 2 holes will shoot out the same amount of steam as 4 holes, just at a higher pressure (think about the way the water sprays when you cover half of a garden hose with your thumb). I think better technique will very likely get you where you want to go.
Youtube videos can definitely help. If you have a specialty coffee shop nearby where they prepare good microfoam, you could also ask a barista for tips (just don't do it during a rush, and remember to tip well). Good luck!
posted by ourobouros at 9:19 AM on February 25, 2019 [2 favorites]
I used to train baristas... so for what it's worth:
Go buy a few gallons of milk. Like, at least 2. Preferably more like 4. Be prepared to waste this; you're going to have to do some training.
For the actual act of steaming for microfoam:
First, position the tip at an angle in the pitcher, and turn it on. It should be decently strong - don't be scared, you need good pressure.
Get the milk swirling in the rapid whirlpool. With the pressure from the steam, it should be spinning somewhat fast.
Now, surf the surface wall of the whirlpool! Surf it! Keep surfing! The tip of the steam wand should just be breaking the surface of the whirlpool, and when it's doing so it makes a tell-tale ts-ts-ts-ts-ts-ts sound. No blurbles, you want the ts-ts!
This is an actual skill to learn, and it takes a lot of practice. If you only make 1 latte per day, no wonder you aren't improving... you're only practicing for 30 seconds a day. The only real way to learn is to waste a shitload of milk. Soapy water doesn't work. Nothing works like real, whole milk.
The good news is: steaming milk is like riding a bike. Once you get it, it's there. I recently made a latte for the first time in 4 years, and my rosetta was aces.
posted by weed donkey at 1:40 PM on February 25, 2019 [1 favorite]
Go buy a few gallons of milk. Like, at least 2. Preferably more like 4. Be prepared to waste this; you're going to have to do some training.
For the actual act of steaming for microfoam:
First, position the tip at an angle in the pitcher, and turn it on. It should be decently strong - don't be scared, you need good pressure.
Get the milk swirling in the rapid whirlpool. With the pressure from the steam, it should be spinning somewhat fast.
Now, surf the surface wall of the whirlpool! Surf it! Keep surfing! The tip of the steam wand should just be breaking the surface of the whirlpool, and when it's doing so it makes a tell-tale ts-ts-ts-ts-ts-ts sound. No blurbles, you want the ts-ts!
This is an actual skill to learn, and it takes a lot of practice. If you only make 1 latte per day, no wonder you aren't improving... you're only practicing for 30 seconds a day. The only real way to learn is to waste a shitload of milk. Soapy water doesn't work. Nothing works like real, whole milk.
The good news is: steaming milk is like riding a bike. Once you get it, it's there. I recently made a latte for the first time in 4 years, and my rosetta was aces.
posted by weed donkey at 1:40 PM on February 25, 2019 [1 favorite]
I/we cheat. We got one of these : automatic thing. Heats through induction, stainless, easy - though milk type matters and it's not perfect but it's very acceptable. Otherwise, as weed donkey says, practice makes delicious.
posted by From Bklyn at 3:07 AM on February 26, 2019
posted by From Bklyn at 3:07 AM on February 26, 2019
Response by poster: Thanks all! I’ll continue practicing and try weed donkey’s advice to go for gallons on attempts at a time.
It’s finny that papayaninja recommended that Chris Baca video. I’ve seen it before (seriously, I’ve been trying this for a decade, I’ve watched every video out there), and like papayaninja, I found the advice to start high and begin rolling immediately similarly unhelpful. For latte #5 yesterday I went back to first principles and started deep in the milk and then then raised the wand and ended up with one of the best attempts yet.
My body couldn’t take another latte yesterday, so I started again with that technique for the couple of lattes I made before work—and got good results. I even approximated something like a rosette!
Perhaps the answer is just that I’ve been introducing too much air by having the tip too high rather than introducing too much air by steaming too long. Time will tell. Looking forward to reporting back my successes!
posted by Admiral Haddock at 6:04 AM on February 26, 2019
It’s finny that papayaninja recommended that Chris Baca video. I’ve seen it before (seriously, I’ve been trying this for a decade, I’ve watched every video out there), and like papayaninja, I found the advice to start high and begin rolling immediately similarly unhelpful. For latte #5 yesterday I went back to first principles and started deep in the milk and then then raised the wand and ended up with one of the best attempts yet.
My body couldn’t take another latte yesterday, so I started again with that technique for the couple of lattes I made before work—and got good results. I even approximated something like a rosette!
Perhaps the answer is just that I’ve been introducing too much air by having the tip too high rather than introducing too much air by steaming too long. Time will tell. Looking forward to reporting back my successes!
posted by Admiral Haddock at 6:04 AM on February 26, 2019
Oh yeah, definitely start deep. Always start 3/4 way in or so, and then breach the surface when the whirlpool is formed and you're ready to surf. Your instinct to return to first principles is on point.
If you start too high up, the downward pressure of the steam wand will just blow milk everywhere and make giant bubbles.
posted by weed donkey at 9:38 AM on February 26, 2019 [1 favorite]
If you start too high up, the downward pressure of the steam wand will just blow milk everywhere and make giant bubbles.
posted by weed donkey at 9:38 AM on February 26, 2019 [1 favorite]
« Older Unsure about next steps in my career... | YANAL, but how do I get this girl out of my house? Newer »
This thread is closed to new comments.
This sounds like an issue with the depth of the tip in the milk. Are you getting a lot of big bubbles, or even a lot of visible small ones? That's too much air. I would start the tip lower, and bring it up (or bring the pitcher down) until it starts to gain some volume (take up more space, not make more noise) and then go from there. Once you do get some decent foam and have introduced air, you bring the pitcher back up to incorporate it with any residual unfoamed milk and bring the temperature up.
One thing that strikes me is that if you are incorporating too much air, or not doing the heat/incorporate step, it will take longer than necessary to reach temp, and so will affect the process negatively in two ways: too much air to begin with, then even more air as it comes to temp.
I just watched this video: Chris Baca Milk Steaming Tutorial. I would do what Chris Baca says. He also says my start under and move the pitcher down strategy is bad, but I think it's at least a good way to help you see where the wand should start.
I want to go home and practice now.
posted by papayaninja at 7:25 AM on February 25, 2019