From reading up on "how tos" and watching youtbe vids, they seem to suggest that when stretching the milk, the jug should be raised to keep the wand just below the surfact of the milk.
My technique is quite different, I lower the pitcher to keep the tip on the surface of the milk / bubbles, then when "stretched" I raise the pitcher so that the tip is lowered into the milk to texture / heat (when I first turn on the steam, there is quite a squeal, I raise the tip until I get a hissssssss instead).
Have I read the how tos wrong, or am I doing something totally wrong.
I saw a bit on TV the other night with NZ Barista champ Luciano saying that the milk should have enough elasticity in it to bounce back when moved with a spoon. I tried mine, it doesnt.
I often get quite thick foam when steaming milk (on both the Ikon and my 6910), is it technique?
Sen
My technique is quite different, I lower the pitcher to keep the tip on the surface of the milk / bubbles, then when "stretched" I raise the pitcher so that the tip is lowered into the milk to texture / heat (when I first turn on the steam, there is quite a squeal, I raise the tip until I get a hissssssss instead).
Have I read the how tos wrong, or am I doing something totally wrong.
I saw a bit on TV the other night with NZ Barista champ Luciano saying that the milk should have enough elasticity in it to bounce back when moved with a spoon. I tried mine, it doesnt.
I often get quite thick foam when steaming milk (on both the Ikon and my 6910), is it technique?
Sen

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