Page 5 of 5 FirstFirst ... 3 4 5
Results 201 to 249 of 249
Like Tree23Likes

Thread: Some tricks for creating great microfoam

  1. #201
    Junior Member
    Join Date
    Jul 2013
    Location
    Sydney
    Posts
    13
    Quote Originally Posted by Koffee_Kosmo View Post
    And



    I have a suggestion
    This is looking at it, purely in a mechanical way

    Have the tip in the center as per instructions
    Position the jug* so the upper part of the steam wand touches the side of the jug (see drawing)

    And follow the last part of the technique

    KK

    I also now have a VBM Junior (thanks to a CS member recently). Loving it to bits- but I'm still getting my head around this. Can this technique be replicated in different sized jugs? Coming from a smaller machine, I think my tendency is to give it too much, and overshoot the mark- I either end up with stiff foam, or hardly any.

  2. #202
    Senior Member Koffee_Kosmo's Avatar
    Join Date
    Apr 2008
    Location
    Brisbane
    Posts
    5,103
    Quote Originally Posted by touchdry View Post
    I also now have a VBM Junior (thanks to a CS member recently). Loving it to bits- but I'm still getting my head around this. Can this technique be replicated in different sized jugs? Coming from a smaller machine, I think my tendency is to give it too much, and overshoot the mark- I either end up with stiff foam, or hardly any.
    The technique has been used successfully with Sunbeam machines and stovetop Bellman's so the VBM Junior will easily achieve it with a little practice.
    And it can be used with larger jugs if ones machine has ample steam but it will take longer for the larger volume of milk

    Most new users tend to over extend the time required

    KK

  3. #203
    Junior Member
    Join Date
    Jul 2013
    Location
    Sydney
    Posts
    13
    Thanks KK. The two opposed holes on the VBM wand made it hard to spin the milk as I used to.

  4. #204
    Senior Member
    Join Date
    Apr 2012
    Posts
    484
    Quote Originally Posted by touchdry View Post
    Thanks KK. The two opposed holes on the VBM wand made it hard to spin the milk as I used to.
    I've also recently bought a VBM Domobar Junior I find that it's best to just have the wand maybe ~30 deg from vertical, just below the surface of the milk in the centre of the jug (to stretch, plunge it deeper once you've stretched as much as you want) and it "just works", the position of the holes does a pretty good job "tumbling" the milk by themselves.

    It's also worth noting that a "whirlpool" per-se is not necessary, you just want the microfoam and the milk mixing.

  5. #205
    Junior Member
    Join Date
    Jul 2013
    Location
    Sydney
    Posts
    13
    Quote Originally Posted by jbrewster View Post
    I've also recently bought a VBM Domobar Junior I find that it's best to just have the wand maybe ~30 deg from vertical, just below the surface of the milk in the centre of the jug (to stretch, plunge it deeper once you've stretched as much as you want) and it "just works", the position of the holes does a pretty good job "tumbling" the milk by themselves.

    It's also worth noting that a "whirlpool" per-se is not necessary, you just want the microfoam and the milk mixing.
    I've been told so many times that the whirlpool is the ONLY way. Nice to hear other viewpoints!

  6. #206
    Junior Member Coldwall's Avatar
    Join Date
    Dec 2012
    Posts
    4
    I just recently bought an ECM Technika IV and being new to all this I am having trouble getting a nice creamy milk as well as sorting out my grind. Can anybody recommend a great Barista course that is reasonably priced in Melbourne ?

  7. #207
    Junior Member
    Join Date
    Sep 2012
    Location
    Melbourne
    Posts
    11
    I just upgraded from an Expobar Office to a Giotto Premium Plus v2. Can't believe the difference in the steam pressure! I was only just starting to get used to creating microfoam on the Expobar but the Giotto is another beast. Milk warms up so quickly and by the time I know it, I have massive bubbles everywhere. Any tips to tame her? Thanks in advance.

  8. #208
    Senior Member saoye's Avatar
    Join Date
    Jul 2011
    Location
    Adelaide
    Posts
    986
    Quote Originally Posted by beanbug View Post
    I just upgraded from an Expobar Office to a Giotto Premium Plus v2. Can't believe the difference in the steam pressure! I was only just starting to get used to creating microfoam on the Expobar but the Giotto is another beast. Milk warms up so quickly and by the time I know it, I have massive bubbles everywhere. Any tips to tame her? Thanks in advance.
    Hi beanbug, did you check out the video in this thread?

  9. #209
    Member
    Join Date
    Jun 2009
    Posts
    76
    After struggling for the last month with not being able to get good microfoam on my new VBM Jr HX, your technique worked for me FIRST GO KK.

    Thanks for documenting your science for the rest of us!

    My machine has a 2 hole tip where the holes are pointing outwards at about 45 degrees.

    Cheers

    Ham

  10. #210
    Senior Member Journeyman's Avatar
    Join Date
    May 2009
    Location
    Bendigo
    Posts
    1,028
    as far as I know the whirlpool is needed for single-hole tips. I've only used one multi-hole wand and it worked differently to mine - took me a couple of goes to get good foam and I think (was a while ago) I had to tilt the jug slightly towards the machine with the wand in the middle, not on a tangent angle to the side of the jug.

  11. #211
    Senior Member
    Join Date
    Sep 2012
    Posts
    274
    I've never really thought this hard about it.

    -Begin coffee shot (gotta love a dual boiler/ TB machine)

    -purge wand
    -dunk the tip about an inch or so into the milk about 1/4-1/3 the way across the jug
    -give her full power (my Lelit is easy, just a switch)
    -lower the jug until you start to get some air being injected with the sssst ssssst noise (you don;t want the bllllup blllllup blllllup noises)
    -regulate the depth until you have enough air in and whirlpool just happens automatically
    -as this point I push the the jug into the steam wand and sit it on the drip tray while I watch the end of my shot pour
    -whirlpool keeps going by itself (both my 6910 and Lelit PL60T) although i don;t even worry about a circling whirlpool, as long as the milk is rolling nicely and creating a natural valley in the middle

    Watch this vid from Deb at Jetblack Starts at 2:28. Exact same technique as I use (except I didn;t spill any on the floor at 4:25... )
    Lelit PL60T 6 cappuccinos - YouTube

    What does astound me is the stuffing about some people do just to make a coffee. don;t over-think it. FEEL it.
    There's no reason you can't pump out half a dozen milk drinks in 5 minutes on good home machines. (I often wonder why a lot of local barista's take 2 minutes+ per cup on commercial machines, it astounds me)
    my 6910 was a bit slower at milk production than the Lelit but not by much.

  12. #212
    Senior Member
    Join Date
    Feb 2012
    Location
    Central Coast NSW
    Posts
    629
    Quote Originally Posted by Robbks View Post
    What does astound me is the stuffing about some people do just to make a coffee. don;t over-think it. FEEL it.
    There's no reason you can't pump out half a dozen milk drinks in 5 minutes on good home machines. (I often wonder why a lot of local barista's take 2 minutes+ per cup on commercial machines, it astounds me)
    my 6910 was a bit slower at milk production than the Lelit but not by much.
    Why be astounded? Why not accept that to lots of people it is a passionate hobby or business. They are interested in getting the very best QUALITY espresso out of many different types of bean (often requiring imaginative lateral thinking and some experimentation) and not just quickly pumping out large quantities of the same thing to be drowned in the milk. But each to their own...

  13. #213
    Senior Member
    Join Date
    Sep 2012
    Posts
    274
    I know a number of local barista's who are totally passionate about what they're doing, roast their own beans privately, and also have input into the on-site roasting and blending where they work.
    but they can still turn out a pair of perfect latte's in under a minute from any of a number of blends or single origins in the grinders for the day, and then turn around and do it another 20 times, shot after shot.

  14. #214
    Senior Member Koffee_Kosmo's Avatar
    Join Date
    Apr 2008
    Location
    Brisbane
    Posts
    5,103
    Quote Originally Posted by hamm View Post
    After struggling for the last month with not being able to get good microfoam on my new VBM Jr HX, your technique worked for me FIRST GO KK.

    Thanks for documenting your science for the rest of us!

    My machine has a 2 hole tip where the holes are pointing outwards at about 45 degrees.

    Cheers

    Ham
    You are most welcome Hamm
    I like the Keep It Simple method

    KK

  15. #215
    Senior Member
    Join Date
    May 2010
    Posts
    349
    I need zero technique on my new machine, other than keeping it steady and at the right angle. But I do need to fill to a minimum of the spout in a 600mL jug or else it just makes a mess of the milk.

  16. #216
    Senior Member Koffee_Kosmo's Avatar
    Join Date
    Apr 2008
    Location
    Brisbane
    Posts
    5,103
    Quote Originally Posted by Darkfalz View Post
    I need zero technique on my new machine, other than keeping it steady and at the right angle. But I do need to fill to a minimum of the spout in a 600mL jug or else it just makes a mess of the milk.
    Thats exactly what I have noted in the instructions
    Fill the jug with milk to the lower/bottom wedge section of the spout as a minimum

    KK

  17. #217
    Member
    Join Date
    Apr 2012
    Posts
    30
    Thanks KK,
    I used this technique on a Gaggia Classic. Before I had many failed attempts, I bent and modified the steam wand etc thinking I'll need to get a silvia wand. Thought I should research techniques for foaming milk, found this thread and then first go following these instructions.... instant micro foam! Much appreciated! Also, never foamed milk so quick and easy!

  18. #218
    MDB
    MDB is offline
    Junior Member
    Join Date
    Feb 2014
    Location
    Brisbane
    Posts
    4
    KK, hopefully you haven't retired from this post after only 5 years at the helm!

    I'm from Brisbane, a newbie to CS and at my microfoaming wits-end with my Expoba Minore/Brewtus IV. I imported the machine from the UK with a vario grinder about 18 months ago. The machine itself has been great, except I can't get that really smooth creamy microfoam. It has a standard one hole tip, which I can get a so-so type of microfoam from. I recently picked up a 4 hole tip and have tried your technique without any luck. I get either lots of large bubbles or just plain hot milk with no volume.

    The machine came with a standard 1200w heating element. I read a post recentley saying steaming performance is greatly enhanced on this Expobar by upgrading the heating element to the now standard 2000w element. Obviouly there's a lot of difference there, but is it the answer, or is it just the loose nut behind the wheel that's the problem??

    Appreciate any tips or thoughts.

  19. #219
    Senior Member Koffee_Kosmo's Avatar
    Join Date
    Apr 2008
    Location
    Brisbane
    Posts
    5,103
    Quote Originally Posted by MDB View Post
    KK, hopefully you haven't retired from this post after only 5 years at the helm!

    I'm from Brisbane, a newbie to CS and at my microfoaming wits-end with my Expoba Minore/Brewtus IV. I imported the machine from the UK with a vario grinder about 18 months ago. The machine itself has been great, except I can't get that really smooth creamy microfoam. It has a standard one hole tip, which I can get a so-so type of microfoam from. I recently picked up a 4 hole tip and have tried your technique without any luck. I get either lots of large bubbles or just plain hot milk with no volume.

    The machine came with a standard 1200w heating element. I read a post recentley saying steaming performance is greatly enhanced on this Expobar by upgrading the heating element to the now standard 2000w element. Obviouly there's a lot of difference there, but is it the answer, or is it just the loose nut behind the wheel that's the problem??

    Appreciate any tips or thoughts.
    I am still about MDB
    Can't comment on your machine per say
    However boiler size has a lot to do with the size of element used
    Steam is steam no matter what element size creates it
    The larger element only serves a quicker boil point and quicker recovery once steam is expended

    There is no reason your machine can't produce a fine jug of microform
    On your description posted above - I surmise that you are adding to much or not enough air

    Having said that - try using Paul's fat free physical milk

    If you live close to the inner south suburbs I am willing to come and show you the technique
    KK

  20. #220
    MDB
    MDB is offline
    Junior Member
    Join Date
    Feb 2014
    Location
    Brisbane
    Posts
    4
    KK, thanks for your response.

    I'm not sure what the answer is to the elusive microfoam. It must be a fine line between too much air and not enough.

    I'll give Pauls Fat Free milk a go, but from past experience different types of milk haven't made a lot of difference.

    Thanks also for your offer to drop by and show me the technique. Unfortunately though I'm at North Lakes, which is a tad too far out of your way. If you're ever in the area though please let me know, I'll pull you a good shot. You can do the milk bit.

  21. #221
    Member
    Join Date
    Feb 2010
    Posts
    45
    This thread is a life saver..

    I've got a domobar junior and I can confirm that this technique works perfectly.

    After not muck luck with okay, but not great foam, I copied Saoye's technique after watching the video.

    OMG. Amazing, perfect foam (for my eyes anyway). Thinking it was a fluke, I tried another jug. Same again.

    Mrs agreed that it was my best ever...

    I can't wait to smash the next jug in the morning now...

  22. #222
    Junior Member Coldwall's Avatar
    Join Date
    Dec 2012
    Posts
    4
    Hi Lionfish,

    Can you direct me to Saoye's vu=ideo you mentioned in your post about getting better milk cream etc. I am having the same trouble and cannot locate the video you mentioned.

    Thanks

  23. #223
    Senior Member Koffee_Kosmo's Avatar
    Join Date
    Apr 2008
    Location
    Brisbane
    Posts
    5,103
    Quote Originally Posted by Coldwall View Post
    Hi Lionfish,

    Can you direct me to Saoye's vu=ideo you mentioned in your post about getting better milk cream etc. I am having the same trouble and cannot locate the video you mentioned.

    Thanks
    Texturing Milk on the ECM Rocket Giotto and Latte Art 2012 - YouTube

  24. #224
    Junior Member
    Join Date
    Jun 2014
    Location
    Boganville, Adelaide West
    Posts
    14
    I'm a long time sporadic lurker, & can't believe that I missed this thread. *Facepalm*
    Massive kudos to KK for his original post, which introduced me to anxiety free microfoaming perfection, using a 4hole tip & generous steaming capability machine. No kidding (& no excuses), I have difficulties with co-ordination & hence consistency, but KK's methodology works for me straight out of the box.
    Lock this in, if I can do it, anyone can.
    Honestly, I haven't read every post in this thread, but I get the drift that there are many coffee lovers that have requested direction on how to get great results with more budget friendly equipment, & different steaming tips. I totally understand that, but I have a belief, that there is justification on spending more initially for long term coffee nirvana, & hope to demonstrate that through our own experience with a costing fact sheet to back it up.
    Straight up, my darling wife of mine of 40 years & I have a cappuccino every morning, which would cost $3.50/cup each, that's if we could be bothered making ourselves socially/visually presentable, drive there only to be presented a sub par Cappa each day.
    Let's cost that:
    $7X365=$2555 for 1 year.
    Penny drop time, that's a kick-arse coffee machine right there, paid off in full in 1 single year. That's the payback if you are willing to challenge what's deemed socially acceptable behaviour (flushing money down the dunny). Bear in mind, that this is a factually proven costing, & is for an introverted couple.
    Update: My latest experience of a coffee shop Cappa, was $4 of admittedly nice microfoam, but a totally insipid coffee.
    I won't go on, in fear of us all copping a Wingnut in$pired KK tax.
    Koffee_Kosmo likes this.

  25. #225
    Senior Member
    Join Date
    Nov 2012
    Posts
    205
    Coffees at home aren't free though, so you'd need to factor that in to your calculation. Your probably spending somewhere between $0.50 & $1.50 per cup at home, depending on how much you spend on coffee beans, milk, machine maintenance/servicing, water filters & power.

    It's still a good saving, and still makes the case for owning a decent machine at home. Now to go use the argument on the finance minister in petitioning for an upgrade! ;-)

  26. #226
    Junior Member
    Join Date
    Jun 2014
    Location
    Boganville, Adelaide West
    Posts
    14
    You're absolutely right about the coffees not being free at home, so I'll take your highest estimate of $1.50 per cup & factor that in, which will still save us $4 each day for our 2 cup per day ritual. An annual saving of $1460 which is still a huge saving for leisurely & quality coffees, the fun of making kick-arse cappas, no use of car, not risk of car park bodywork dings left by some time poor chump who dashes off late for work, without leaving a number. I can do without that sort of frustration each day, & that goes for my darling wife, & our 2 adorable canine mates too.
    I reckon it's worth a mention to the home-front heal diggers out there, but then, I'm a smooth talking charmer.
    To add, we have our machine set to pre-heat via a timer, which means we have our cappas ready to go in less than 2 minutes. If doing the coffee shop thing, even if we went in our pyjamas, I'd be lucky to have the key in the ignition in that time after negotiating door locks, motorised garage door, security etc etc).

  27. #227
    Junior Member
    Join Date
    Mar 2009
    Posts
    29
    Ok, I am yet another converted kk disciple. Tried the technique this morning and, boom, 5 from 5 perfect silky microfoam. Can't believe I get so excited about tiny little bubbles but there you go. Works perfect on 2 whole ECM technika 4 profi. Kk you rule.
    Koffee_Kosmo likes this.

  28. #228
    Member
    Join Date
    Jun 2010
    Location
    Perth
    Posts
    47
    Got my Rocket Evo 2 yesterday and was struggling with microfoam, somebody on here pointed me to this thread and within a few tries, I was getting better results than I ever have before.
    Thanks so much KK, this is fantastic.
    Koffee_Kosmo likes this.

  29. #229
    Junior Member
    Join Date
    Jan 2012
    Posts
    2
    This post needs to be immortalised! I upgraded to a Isomac La Mondiale (second hand) as my old sunbeam EM5600 finally died. I struggled with milk texturing on the Isomac as it was much more powerful than the old sunbeam. I followed KK's tips and voilà, perfect microfoam.

    Thanks KK!
    Koffee_Kosmo likes this.

  30. #230
    Senior Member Koffee_Kosmo's Avatar
    Join Date
    Apr 2008
    Location
    Brisbane
    Posts
    5,103
    Quote Originally Posted by anat View Post
    This post needs to be immortalised! I upgraded to a Isomac La Mondiale (second hand) as my old sunbeam EM5600 finally died. I struggled with milk texturing on the Isomac as it was much more powerful than the old sunbeam. I followed KK's tips and voilà, perfect microfoam.

    Thanks KK!
    Its my pleasure Anat and it's good to see that you have had great results

    Just last week I met 2 fellows while at Bezzera Barazi in Brisbane and demonstrated the method without using my hands, both were duly impressed
    gonzo89 likes this.

  31. #231
    Caffeinated kopigeek's Avatar
    Join Date
    Feb 2015
    Location
    Melbourne
    Posts
    156

    Some tricks for creating great microfoam

    Hi guys.

    What I have found is that on my vbm Jnr using a 600 or 300ml jug that the steam tip just sits right under the surface of the milk when I leave my jug on the drip tray. I leave my wand angled at close to 90deg as possible in the centre (while the jug sits in the drip tray) then when it hits around 40deg (by this time some air has been added to the milk and the volume has increased somewhat) I move the jug so the steam wand is close to the edge of the jug (still while resting on the drip tray). I let it texture til around 60deg then switch it off. Hands free and great microfaom.

    Thanks KK

  32. #232
    Senior Member Koffee_Kosmo's Avatar
    Join Date
    Apr 2008
    Location
    Brisbane
    Posts
    5,103
    Quote Originally Posted by kopigeek View Post
    Hi guys.

    What I have found is that on my vbm Jnr using a 600 or 300ml jug that the steam tip just sits right under the surface of the milk when I leave my jug on the drip tray. I leave my wand angled at close to 90deg as possible in the centre (while the jug sits in the drip tray) then when it hits around 40deg (by this time some air has been added to the milk and the volume has increased somewhat) I move the jug so the steam wand is close to the edge of the jug (still while resting on the drip tray). I let it texture til around 60deg then switch it off. Hands free and great microfaom.

    Thanks KK
    Thats pretty much how I do it as well on my machine as the wand and drip tray just work together perfectly
    However not all machines have this convenience, so in this case, one needs to hold the milk jug " dead " in the hand

    If this was Star Wars one would say " Use the wand Luke - Let the steam wand guide you "
    kopigeek likes this.

  33. #233
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Location
    Warwick, QLD
    Posts
    15,506
    G'day K_K...

    Long time no posts mate. Hope all is good with you...

    Mal.

  34. #234
    Member
    Join Date
    Mar 2015
    Location
    Zetland, Sydney
    Posts
    37
    Thanks for the tips, they are quite useful for my 4 hole tips, still trying to get used to from one hole....

  35. #235
    Junior Member
    Join Date
    Jul 2015
    Posts
    19
    Has this technique been used on a La Pavoni Europicolla? I've been trying a few different ways but cannot seem to get nice microfoam for any latte art at all. It just dunks all of the milk and nothing on top. Only thick foam for cuppo if I foam too much.

  36. #236
    Senior Member Koffee_Kosmo's Avatar
    Join Date
    Apr 2008
    Location
    Brisbane
    Posts
    5,103
    Quote Originally Posted by truffles View Post
    Has this technique been used on a La Pavoni Europicolla? I've been trying a few different ways but cannot seem to get nice microfoam for any latte art at all. It just dunks all of the milk and nothing on top. Only thick foam for cuppo if I foam too much.
    I have personally used it on a lever Elektra Micro Casa ( Similar to a La Pavoni ) with excellent results

    KK

  37. #237
    Junior Member
    Join Date
    Jul 2015
    Posts
    19
    I used this technique and it's looking very promising! A whole lot of microfoam and beginning to see some form of art coming out. Just need to figure out how much air to introduce and also the angle to getting the tumble/whirlpool to perfect it. Thank you KK!

  38. #238
    Junior Member
    Join Date
    Dec 2009
    Posts
    5
    Tip: keep the steam wand shallow during the mixing phase.

    I was getting great microfoam using KK's method, but too small (1-3mm) latte head (on a VBM Junior). Same result on a Lelit. I initially learned to steam milk on a La Marzocco machine, and never had this problem (perhaps the more pro machine is more forgiving).

    I saw a dramatic change in head size by keeping the steam wand as close to the surface as I could (without actually introducing any air) during the mixing phase. This seems to do a much better job of mixing the textured milk throughout the jug. Works for both vertical (rolling) or angled (whirlpool) steam wand.

    Longer write-up here: vbm junior 2-hole steam tip

  39. #239
    Junior Member
    Join Date
    Jun 2015
    Posts
    6
    Thanks for taking the time to post this! Very helpful post

  40. #240
    Junior Member
    Join Date
    Nov 2015
    Posts
    2
    Hi

    Will KK's method work with a Silvia V4 which has a single hole tip?

  41. #241
    Junior Member
    Join Date
    Nov 2015
    Posts
    2
    Ok so I didn't have much success with KK's method on the single hole Silvia V4.

    After much practice today, I had considerable success with the following tips I picked up here:
    1. Have the wand at an angle at all times
    2. Used the W-spot for the stretching as well as the incorporating phase

    I poured out the froth on the top into a separate pitcher, then swirled and poured the first cup - the texture was great!

    Then tried pouring the froth back into the remainder of the first pitcher, swirling, and pouring the second cup - less than great.

    At the end of texturing the milk, there is a considerable cap of foam on the top which would have overwhelmed the first cup if I had not poured it out.

    I've been following someone's advice of stretching until 85 degrees fahrenheit, then incorporating until 140.

    Am I stretching for too long perhaps?

    Any suggestions?

  42. #242
    Junior Member
    Join Date
    Jul 2015
    Posts
    19
    great thread! Thanks for the read.

  43. #243
    Junior Member
    Join Date
    Feb 2016
    Posts
    1
    Great thread thanks - I have been doing it roughly right but it's nice to confirm that my technique is okay - still get off days when for some reason the damn milk just won't play!

  44. #244
    Junior Member
    Join Date
    Jan 2016
    Posts
    5

    Length of time you steam

    Hi Everyone,

    I own a secondhand Sunbeam 6910 machine and was having difficulty in getting good microfoam.
    After reading about techniques and the CO2 science that creates the microfoam I noticed the extra thickness in the base of my stainless steel milk jug.
    Using the jug at room temperature ( about 25 degrees C in the kitchen during summer months) and adding cold milk, I thought the milk is only going to warm from the heat stored in the jug, before I even start to use it.
    A cold jug made a huge difference and 5 mins. in the freezer B4 adding the milk gave me more time to steam. (using skinny milk )
    Hope this comment helps,
    Johnno


    Quote Originally Posted by Koffee_Kosmo View Post
    Flynn
    The chh chh chh sound you hear is air being introduced to the milk
    The more air you introduce to the milk the more bubbles it will produce
    You will still get foam just a little to bubbly
    So less air equals better microfoam
    Increasing the length of time you steam will also make the foam stiffer

    Flynn
    Hope that helps
    You may need to experiment with your machine, but the principle technique is the same




    Buschy

    Larger jug with larger quantity of milk
    However that said I have stretched 150 ml of milk in a 600 ml jug
    Larger amount of milk volume will also increase the time to complete the stretch
    (Larger amounts of milk may also require an extra second of air)

    KK

  45. #245
    Junior Member
    Join Date
    May 2015
    Posts
    15
    KK this was a massive help! Thanks heaps.

    Just upgraded from a Breville DB to a VBM Jnr and for the life of me couldn't get the milk right. After using this method, having much better results and not seeing those bubbles in the end result.
    Brewster and Koffee_Kosmo like this.

  46. #246
    Senior Member Koffee_Kosmo's Avatar
    Join Date
    Apr 2008
    Location
    Brisbane
    Posts
    5,103
    Thanks
    Now you need to fine tune it you your machine and hand to machine ergonomics and you won't look back

    KK

  47. #247
    Junior Member
    Join Date
    Mar 2017
    Posts
    7
    Thanks for useful topic ,I tried many times with my Rocket Giotto Evo V2 4 hole steam same way of KK and ended with micro bubble even after good swirl . I am using 300ml pitcher ,Can you tell me what is wrong? Thanks

    IMG_2162.JPG

  48. #248
    Senior Member Koffee_Kosmo's Avatar
    Join Date
    Apr 2008
    Location
    Brisbane
    Posts
    5,103
    Quote Originally Posted by doody21 View Post
    Thanks for useful topic ,I tried many times with my Rocket Giotto Evo V2 4 hole steam same way of KK and ended with micro bubble even after good swirl . I am using 300ml pitcher ,Can you tell me what is wrong? Thanks
    You may be adding to much air into the mix and or steaming for to long
    Also try adding a little more milk to the jug or use a larger jug - say a 450ml jug

    If you have unusually high steam pressure try it at 3/4 strength

    KK
    doody21 likes this.

  49. #249
    Junior Member
    Join Date
    Mar 2017
    Posts
    7

    Some tricks for creating great microfoam

    Quote Originally Posted by Koffee_Kosmo View Post
    You may be adding to much air into the mix and or steaming for to long
    Also try adding a little more milk to the jug or use a larger jug - say a 450ml jug

    If you have unusually high steam pressure try it at 3/4 strength

    KK
    Thanks for clarification, i will try more.

    I heard i must increase pressure inside the machine from 1.1 original setting to 1.4 maximum to be able to use 4 steam hole. In my case it is dropped so fast till half by the end of steam,Because i do not have any problem with 2 hole till now.

    Is that could be a solution? Thanks.

Page 5 of 5 FirstFirst ... 3 4 5

Similar Threads

  1. Problems creating microfoam
    By nikola_bb in forum Milk Froth and Bubbles
    Replies: 2
    Last Post: 8th January 2011, 01:01 PM
  2. observations in creating microfoam
    By coffeeNcake in forum Milk Froth and Bubbles
    Replies: 12
    Last Post: 5th June 2007, 12:21 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •