hi guys hi yeah guys my fiancé just told me to smile and have fun yes I'm having fun
because i'm here today to show you how to steam the milk and make some latte art.
The milk steaming is probably the easiest part in coffee making.
I have some rules for it, simple rules which might be helpful for you and you could also
pay attention to them.
The first one is: it doesn't matter which kind of pitcher or jug you're using, always
fill it up with milk half of its volume.
The second rule: milk has to be as cold and fresh as possible.
Especially for those who are new to coffee making, milk frothing and latte art.
For the more advanced, it is possible to steam the milk when it's hot or warm already, for
example pre-heated to 40 degrees - but this needs a lot of experience.
Okay, next thing is you can use any milk, it doesn't matter how much fat it has inside.
If it's 1.5% or 3.5%, it doesn't matter.
With plant based milk it might be a little bit more difficult but today we are all only
using dairy milk.
So, to learn how to steam the milk, first thing you have to do: stop over-thinking!
Don't think too much, just do it okay.
Because when I personally watch a video on youtube myself, I even forget how to steam
the milk.
So, I will make it simple and hope you won't forget how after this video.
So, insert fresh milk until you reach half the jugs volume.
I got this glass vessel just for demonstration purposes guys.
so you can better see what's happening.
To understand why I say don't over-think it too much, I will be using the auto steaming
technique.
That's my stupid way to texture the milk.
I call this my own way.
It's proof that shows that it's not difficult.
Of course it's good to steam using your hands, as you have more control.
But learning auto-steaming first makes the manual way more easy to learn.
So, I marked the spot where the milk reaches half of the vessel's volume.
I see you arranged some plates over there.
These plates have a specific reason ... Dritan just purged the steam wand to get rid of the
condensation water.
It doesn't matter guys how you position the steam wand.
Some people say like this or give you a certain way.
It's simple for everyone to make a big fuss or story about it when in fact you can almost
do it with your eyes closed.
So the angle of the steam wand doesn't really matter.
What matters though is how you position the steam wand on the surface and it's like it's
not even touching the surface.
It's very close to the surface, see that?
Going back, you're going to see that Dritan will not be touching
the wand.
Check this out.
I think everyone can do this with their machine.
In this case we are using a professional machine like La Marzocco but I think it also works
with other machines.
But, let's say you are using a machine with less steam power you might have to use a smaller
pitcher and take more time to insert more air because of the lower power.
Machines with more power are better capable at injecting air.
So, the idea is absolutely the same with any machine.
The technique is absolutely the same you just might have to make small adjustments so take
a smaller jug or insert a bit more air when you have a machine that doesn't have like
a big powerful steam wand.
So, all ready to go.
Dritan is going to activate the switch, he's not touching anything else.
I'm gonna zoom in so you're gonna see what's happening.
Okay here we go.
So, introducing air, check the temperature with your hands.
Milk is rising now, the air that we introduced is being rotated and distributed in the milk.
You can feel with your hands and hear by the sound that the milk if you've reached the
right temperature.
Now let's see.
Around 65 degrees is the right temperature guys.
We want to hit the green range between 60 and 70 degrees.
So look at this guys, perfect!
65 degrees, that's just amazing see.
Easy :) So don't think, just do it.
But I understand that a lot of people want to control the texturing.
This was like riding a bicycles with four wheels and now we're gonna try and ride the
bicycle with two wheel.
This is what I teach in my school.
First I show them the auto-steaming technique to take away their anxiety.
Now, I'm showing you again guys.
This is a Motta pitcher.
If you don't have the experience with your jug you can use a scale to measure the milk
you need inside.
So this is a 750ml milk jug and we're just showing you that we need half of the volume
that fits into the jug.
Keep in mind, the density of milk is not completely equal to 1ml = 1g.
So half of its volume no matter which jug size you're using.
350g because milk is a little bit heavier than water.
1 ml milk is 1.03g of milk.
Now let's start riding the bicycle with two wheels, or.
swim without the... what is it called?
You ask for vocabulary I have never used in my life :) I can't help you with this.
So here the same,
but what I often see is that people are afraid.
They move, nervous because you don't feel it.
It's the same if you ride a bike and get a bit out of balance and you become nervous.
That's why I always say to try auto-steaming first, then manually with your hands.
So place the nozzle right on the surface again.
For me as a Barista it's easy of course.
I could go ahead and tell you: you have to place it in this or that angle, this or that
way, 35 or 25 degree-angle.
Many also suggest to use the spout as a guide but in the end it's up to you.
There are many ways.
Find your own way and upload your video on youtube and get your views.
But choose your own way and stick to the same technique and practice it in that way.
So, place the tip on the surface, start inserting the air
The more air you introduce guys the more foam, the less air the less foam.
Once you are happy with the amount of foam that you need, a Cappuccino needs more than
a Latte and so on but that's a different thing.
You then need to rotate and the rotation is making sure that you have a very nice silky
micro foam with just teeny tiny or close to zero bubbles.
No let's pour some Latte Art.
We're not using Flow/Pressure Profiling now, just make the shots
As we were demonstrating the steaming just now we did that first, shots second.
But especially when you're a beginner at texturing milk and pouring latte art you need to make
sure that you have your shots done first and then the milk but if you have experience like
Dritan it's fine to have the milk sit a little while it's absolutely fine because as you
can see Dritan is using two jugs and that way he keeps he makes sure that he keeps the
foam that he made just nicely blended in the milk just now so he can easily pour the latte
art.
For Latte Art same rule as for steaming: just do it.
So I will start with the basic heart for example.
You have to watch this video only one time next time you have to try it yourself okay?
:)
So ... Rosetta.
We move over to the next machine .
I'm proud of my fiancé guys, she prepared everything.
You also have to thank her for this video.
Yeah thank me guys, I made him do this :)
Oh hold on.
Oh take the other one, this is for the bottomless Portafilter.
Sorry, this was adjusted for this kind of Portafilter, see bottomless.
If you are a little more advanced, start texturing while the shots are running.
Hear that noise/sound?
You can actually like really know and tell by the noise if the milk reaches the right
temperature or if you're overheating and burning it.
So again using a second milk jug Dritan wants two identical cappuccinos so he's saving some
of the foam in the other one so he can have two identical drinks in the end.
The tapping on the counter is just a way to get rid of bubbles, which appear due to.
pouring from one into the other jug.
Wow, love it Dritan.
But you have to show the beginning it's very important.
Yeah i'm going to show you the beginning of the pour.
Let's pay attention to the very first drop in the cup.
So, go up higher to prepare the surface, make sure it's all brown.
See?
Surface is just brown.
Then you lower the tip of the jug.
It's only when you lower and are you're really close - see how close he is to the surface
- that you start pouring the milk foam onto that brown surface that you prepared in the
beginning which you've done by circling around from a higher distance to the surface.
Now we'll try it again with another machine.
We don't have children, we have machines at home.
Coffee making is like football to me.
like football
So again, auto-steaming.
Everyone can do this, everyone.
Look at this.
Here we go, not touching anything.
In this case for example we don't have so much power ... not that powerful as the other
one, so we have to adjust and raise the tip of the steam want, place it back onto the
surface to introduce more air.
Oh, now you know why it.
has less power?
Oh the tank is empty, that's why.
Well, it's all very spontaneous.
But that's a very good example for every one of you who doesn't have a powerful steamer
and has some trouble with the power.
Just do it!
Stop thinking.
If you want to be a Barista, you don't need to think.
If you want to be a scientist this is the wrong area.
So, let's make another pattern.
Make a swan.
Show the beginning of the pour, it's very important.
Now go down and the closer you get to the surface you're gonna draw onto the coffee.
One more...
Milk is a little bit thin guys because the machine didn't have so much power but this
is the real life okay
Unedited, no cuts in this video, just live from the lockdown kitchen.
Okay i'm gonna come closer.
So, preparing the surface by circling around from higher up, surface stays brown, then
go down with the tip and you can draw your pattern.
Three machines, six cappuccino, very spontaneous, no preparation.
So I promised to show you my beautiful fiancé at the end.
Le grand finale because she was the reason why we made this for you guys.
It's true, I made him do this video... because she's reading all your comments.
Yes, you always have the question on how to texture milk so we can keep these kind of
videos coming I think.
The first step: don't think!
Second step: half a volume in the jug.
The third step: use cold fresh milk.
Next step: just put the steam wand on the surface not inside.
Maybe just a little bit (like one millimeter) or fully on the top.
Depends on your machine.
Try auto-steaming two, three times and then you can start texturing holding it with your
hands.
Feel the temperature with your hands, 65 degrees and you can listen to the sound that the milk
makes.
That way when you use auto steaming you don't even have to touch, you can tell by the "sound".
I'm gonna enjoy some of these now.
Yes, they are all for you and the baby.
Thank you and enjoy your day.
Thank you so much guys.
Bye