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EM6910 - texturing skim milk

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  • EM6910 - texturing skim milk

    Hi there,

    Can I ask if there is any difference when you guys texture skim milk with the 6910.

    I use Brownes Hilo (WA milk) most of the time now, with previous milk being Pura Boost (not sold at most supermarkets now, so not a viable option - but better for texturing than Hilo).

    I havent tried the steam settings yet, as i believe a slower texture should be able to fix mistakes.

    As a point of reference, with the same technique using full fat milk, i get much better and much more froth (and microfoam) - and it holds its state post-cupping.

    as an added question, do you guys use a smaller jug to do a 1 cup? my standard is for 2 cups and with the same jug, i tend to completely muck up as the temp rises too quickly.


    ps. my texturing technique at the moment is:
    1. purge until more or less full steam (ahead)
    2. wand extended out to max angle
    3. tip immersed about 1cm below surface, jug angled to create vortex , tip nearer towards edge than middle of jug
    4. about 3-4 sec, start creating foam (bigger bubbles, let it do its thing until they disappear)
    5. stop the foaming bit at around 40 deg C, dip wand further in
    6. stop around 58-60deg C mark. i try to not go to 65 as its still a bit hot by the time i drink it.
    7. repeat step 1.
    8. bang on benchtop, swirl/check for bubbles and for the glossy shine
    9. pour/cup (which i cant get even foam distribution between 2 cups, so i pour a bit into 1 first, then go back to the first cup after doing the 2nd cup)

  • #2
    Re: EM6910 - texturing skim milk

    That all looks fine except for 4.
    Theres no need for any big bubbles.

    I use my own 300ml jug for one cup.
    I find that the Sunbeam jug is too big for that.

    "I havent tried the steam settings yet, as i believe a slower texture should be able to fix mistakes."

    The Sunbeam isnt quick when it comes to steaming.
    I tweaked the settings to drier and hotter but havent noticed much difference.


    • #3
      Re: EM6910 - texturing skim milk

      with #4, i find it hard to not get any big bubbles, so i accept it as it goes away after a while.

      with the time taken to texture, i did notice it being slower than commercial machines, but i thought it was the norm for home machines.

      any assistance on the skim milk bit?


      • #4
        Re: EM6910 - texturing skim milk

        Sorry, as I said before, I dont use skim.

        Not all "home machines" are the same.
        My Expobar is much, much faster than the 6910.
        The 6910 reaches the limits of my patience when texturing, but I suppose the Expobar sets me up for that.

        Not getting big bubbles is just a matter of practise.
        Put water in your jug and practise lowering the jug until you barely break the surface of the water. You need to develop a steady hand.

        You said you find it hard not impossible.
        Not getting big bubbles to start with will make it easier to get better milk.


        • #5
          Re: EM6910 - texturing skim milk

          Hi Evo,

          I cant give specific advice on Skim milk, but I will say that I find the steam tip on the 6910 a little frustrating compared to a few other machines Ive worked with. The steam tip seems to need much much finer movements when introducing air, otherwise you end up with big bubbles and/or spirts of milk over the place.

          Try not having the wand at such an angle. I tend to have more luck when the wand is closer to a 70°, rather than say, a 30° or 45° angle.

          skim milk will separate quicker than full cream once in the cup, and I suppose depending on the brand, if you go with an ultra watery milk, this will happen even quicker.

          Also, if youre using the jug that came with the 6910, make sure you only fill it to just under the spout. Any more, and youll have trouble spinning the milk and have limited room for stretching. Any less and the milk will heat up too quick to work the texture and hence less time to recover from any bubbles.



          • #6
            Re: EM6910 - texturing skim milk

            Im also in Perth and use HiLo and have no dramas with texturing it. I have two different machines, a dodgy breville (home) and a Faema commercial (workshop) and they both require a different technique. I guess practice is the key and probably a bunch of wasted milk. Also, I find that sometimes the milk is different depending on the season, actually i have noticed a difference over the last couple of weeks.


            • #7
              Re: EM6910 - texturing skim milk

              I find that after expanding the milk, it is often necessary (especially if the jug is less than half full) to angle the wand lower --> So that homogenization of foam will occur. Literally blowing / sucking foam down and pushing it under into the vortex.


              • #8
                Re: EM6910 - texturing skim milk

                Hi Ezralimm,

                Can you explain that a bit more? How is rolling the milk over the top of itself different from the whirlpool?

                Im not skeptical, just interested.



                • #9
                  Re: EM6910 - texturing skim milk

                  I need some help on a Isomac Millenium - I have just swapped over from using a Isomac Zaffero which is very different to the isomac Millenium - I am having trouble in the stretching of the milk - it has allot more power in the wand - two holes - I have wasted so much milk trying to get it to stretch, I use to do it so well on the Zaffero but I am finding it allot harder on the Millenium - I seem to be ending up with a lot of bubbles which I know comes from leaving the tip out of the milk, but no matter what I do I can not get it to stretch - I have been lucky at some times but mostly I seem to have too many bubbles. I have two jug sizes - I do not know how to tell the the size - the smaller I feel to just under the spout and it makes two cappuccinos and then I have a much bigger jug - it would do four cappuccinos.