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Comment by 🚀 stack

Re: "Another Saturday in a tiny coffee house. The art of..."

In: u/murdock

OK, here are a few more ideas...

If you are using a cheap home machine, remove the metal tube that slips over the wand. You can't make decent steamed milk with it.
Use whole milk to start with. I can make a decent latte with Oatley Barista oatmilk, but it is much harder.
Start with 1/3 full jug, tip it a lot toward the wand, and lower the wand touching the side of the jug. Immerse it very little, 1/8 inch (3mm or so).
Pull a good short shot and make sure you have a decent crema layer. That requires freshly-roasted (3 days to 2-weeks) coffee; start with expensive coffee from a good roaster or coffee house. Older (packaged) coffees may be ok or suck.

🚀 stack

Aug 06 · 5 months ago

2 Later Comments ↓

🚀 stack · Aug 06 at 12:34:

When making a latte, don't dump the milk/foam on top. Slam the jug a couple of times onto the counter to kill the big bubbles (maybe even pour off a little bit). Then turn the cup handle to the left and pour into the center, a little bit closer towards yourself, so milk goes to the bottom and forms a circle in the center. Gently continue pouring, and when the cup starts getting full, push the jug forward as you pour to form a heart, a simplest design to make.

You should see the espresso around your design (or at least a darkish foam).

🐉 gyaradong · Aug 09 at 03:05:

re large jug: yes that's right. That's what I meant by filling the jug half way. basically more milk meansmore time to get it right. Also the steam will break down big bubbles into smaller ones, so as the vortex is going, try and catch the big bubbles with the tip of the wand. you'll see them disappear below the surface and they will become smaller.

Original Post

⛰️ murdock

Another Saturday in a tiny coffee house. The art of steaming milk still eludes me, much respect to the baristas that can make microfoam.

💬 8 comments · 2 likes · Jul 22 · 5 months ago