Im using an EM4800 that has pretty wet steam and isnt the best for steaming,.. but i notice that with a bit of perseverence even a low end machine can produce rich velvety microfoam!
1) get a milk thermometer
2) warm up machine till steam is nice and consistent. It may require up to half a minute of purging. Then turn the steam off... wait 2 secs... and turn it on again. Somehow, it makes a more consistent dry steam that way.
3) shove cold milk quickly into steam. Steam wand deep under surface. Angle the jug 30 degress off vertical and put the wand close to the rim of the jug. You should see the milk swirl.
4) DONT start foaming immediately... wait until temp is about 15 deg on thermometer
5) pull down jug until you hear a sucking sound.
6) move jug downwards as the foam rises to keep sucking in air.
7) stop foaming the milk by thrusting jug upwards as soon as you hit 35deg on the thermometer.
8) heat the milk till the needle hits 60deg. (It would eventually settle at about 65)
9) knock jug on table.
10) fold the milk by spinning it around.
viola... beautiful creamy foam.
I find that with the right technique, full cream milk is just as easy to foam as light milk. In fact... i find that light milk simply makes it easier to create tasteless foam with large bubbles.
1) get a milk thermometer
2) warm up machine till steam is nice and consistent. It may require up to half a minute of purging. Then turn the steam off... wait 2 secs... and turn it on again. Somehow, it makes a more consistent dry steam that way.
3) shove cold milk quickly into steam. Steam wand deep under surface. Angle the jug 30 degress off vertical and put the wand close to the rim of the jug. You should see the milk swirl.
4) DONT start foaming immediately... wait until temp is about 15 deg on thermometer
5) pull down jug until you hear a sucking sound.
6) move jug downwards as the foam rises to keep sucking in air.
7) stop foaming the milk by thrusting jug upwards as soon as you hit 35deg on the thermometer.
8) heat the milk till the needle hits 60deg. (It would eventually settle at about 65)
9) knock jug on table.
10) fold the milk by spinning it around.
viola... beautiful creamy foam.
I find that with the right technique, full cream milk is just as easy to foam as light milk. In fact... i find that light milk simply makes it easier to create tasteless foam with large bubbles.

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