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  • #31
    Re: help with milk texturing...

    Hi Mark,

    Definitely for latte art it is important not to overheat the milk as it will effect the microfoam. I use the touch method but did go out and buy a thermometer to see what I am heating the milk to. I find that I usually stop heating the milk when the temperature reaches about 60 degrees and you will find that the temperature will keep rising if you leave the thermometer in the jug even after youve stopped heating due to lag.

    Let us know how you go.

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    • #32
      Re: help with milk texturing...

      I may try lowering the temp of milk aswell. As the milk I am doing at the moment is nice n hot! which tends to make it rather stiff for latte art. So that when you lower the jug to increase pour and start your art it just swanps the top with foam rather than allow it to be laid in a pattern.


      That said the KK method has been fool proof for me as far as microfoam. Very glossy,silky milk comes from it with very little input.

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      • #33
        Re: help with milk texturing...

        I think I bust out the thermometer to understand the colour change in my temp tag so that I roughly know where 60 is as well.

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        • #34
          Re: help with milk texturing...

          Ok so did the following. Noticed definate improvement in the workaility of the milk and latte seemed sweeter. So two thumbs up.

          1. boiled kettle poured water in the mug; to heat mug so that that the mug wasnt leeching heat.
          2. boiled the kettle again and poured out old water followed by the just boiled water with the thermomeer in. Determined reading of 95 so a -5 variance.
          3. Determined thermometer lags behind about 5 so desired temp 65 - 5 variance less 5 lag. Target temp 55 to stop steam, which rises to 60 = 65.

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          • #35
            Re: help with milk texturing...

            KK had suggested that I steam the milk 10-14 seconds. I steam mine 20-25 seconds because (I had forgotten to mention) I place the pitcher in the freezer so it is good and cold before I steam the milk -- so that I have more time to texture.
            Im stopping earlier now with the temp around 65C rather than 74C. So often I can get somewhat of a rosetta...but it is usually very thin and sickly! :-/
            Sometimes I think I could control the amount of air being let into the milk by having just a one-hole tip rather than the 2-hole tip I have.

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            • #36
              Re: help with milk texturing...

              Originally posted by 767A69706B727A7574767A751B0 link=1323487709/34#34 date=1326369256
              KK had suggested that I steam the milk 10-14 seconds.  I steam mine 20-25 seconds because (I had forgotten to mention) I place the pitcher in the freezer so it is good and cold before I steam the milk -- so that I have more time to texture.
              No need to do the freezer thing with a HX
              Milk straight out of the fridge into a pitcher at room temp is just fine

              Originally posted by 767A69706B727A7574767A751B0 link=1323487709/34#34 date=1326369256
              Im stopping earlier now with the temp around 65C rather than 74C. 
              Good

              Originally posted by 767A69706B727A7574767A751B0 link=1323487709/34#34 date=1326369256
              So often I can get somewhat of a rosetta...but it is usually very thin and sickly! 
              Sometimes I think I could control the amount of air being let into the milk by having just a one-hole tip rather than the 2-hole tip I have
              The opposite is the case with the extra steam
              Get out of the last machine habit

              KK

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              • #37
                Re: help with milk texturing...

                Originally posted by 4F445E455F40424B2C0 link=1323487709/33#33 date=1326358405
                Noticed definate improvement in the workaility of the milk and latte seemed sweeter. So two thumbs up.
                Yep, looking forward to some latte art examples. For latte art definitely better to under heat than overheat as theres no chance for art once its overheated. In a thin milk situation bring the pitcher right up to the shot as close as you can even touching the shot with the tip fo the pitcher, in too thick foam situation pull the pitcher up higher to penetrate the crema. Its a balancing act really.
                I find latte for two I need to pour from a 1L or 600ml to a 300ml, pour the first latte art then pour the 300ml back into the bigger pitcher and pour the second. I can get latte art consistently now but its control of the jiggle to get a symmetrical pattern that Ive been concentrating on.

                Originally posted by 414D5E475C454D4243414D422C0 link=1323487709/34#34 date=1326369256
                I place the pitcher in the freezer so it is good and cold before I steam the milk -- so that I have more time to texture.
                Cold milk from the fridge is fine. pitcher in the fridge is fine too. pitcher in the freezer seems like an overkill. dont overstretch your milk.

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                • #38
                  Re: help with milk texturing...

                  Also try and get all of your stretching done before 40 degrees as well. If you are still stretching after that you are only destroying the good texture you already had

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                  • #39
                    Re: help with milk texturing...

                    Hi all been practising my KK method and I think I have it under control.

                    Things that have changed in my technique which applies to the Espro jugs.

                    The Espro jug is fantastic IMO but is designed in particular way and therefore must be used in a particular way.

                    1. Put wand above milk 1mm, open steam to break surface and then open up the steam full
                    2. touch side of jug and as you feel the jug becomes warm move it to the outside of the Espro to generate whirlpool.
                    3. Steam to 60.
                    4. Split into another jug so milk below spout of the Espro
                    5. Hold jug with a full hand by the handle e.g. put all of your fingers through the handle. As this raises up the back of the jug as you pour morseso than other jugs I have used.
                    6. Fill latte with milk below surface by pour from a high/slowly & consistently with the glass in your other hand tilting it towards the jug until about 1/2 the glass is full then begin the pattern by leaning the jug more forward to increase pour and slightly lower it closer to the surface and straighten the glass with the other hand as you go.

                    This is mornings pours. I have since managed another two cups and my Fiance commented they where the best she has tasted yet. Very, very fine microfoam!

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                    • #40
                      Re: help with milk texturing...

                      Heres one I did today at lunch. I think Im getting used to texturing for 2. Used to be the other way around. But I guess its when you entertain that its more important for presentation.

                      Happy with this rosetta!



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                      • #41
                        Re: help with milk texturing...

                        Nice detail.

                        I need to try with my ACFs with the duralex there narrower so less room to lay out a pattern.

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                        • #42
                          Re: help with milk texturing...

                          Little video I finished wipping up.

                          http://www.youtube.com/watch?v=uRx3Qds7BEw&feature=youtube_gdata

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                          • #43
                            Re: help with milk texturing...

                            http://www.youtube.com/watch?v=cHzJ_9lKQtw

                            First vid with music.  Its one I did at the start of the year just added the music...relaxing and reminds me of how it feels each morning making my latte 

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                            • #44
                              Re: help with milk texturing...

                              When i get time, ill do up a video of my technique but here is what i do on my EM6910:
                              1) Purge the steam wand
                              2) Fill jug with amount of milk needed (never above the beginning of the spout)
                              3) place tip 0.5cm under the surface
                              4) turn knob to full
                              5) Stretch the milk until the jug starts to get hot
                              6) place knob just under the milk at an angle that will make a whirlpool effect in the milk - No more stretching
                              7) Heat and swirl until hot

                              This technique works for me just using the el cheepo steaming jug off coffee parts and seems to work flawlessly on my Sunbeam at home and the La Marzocco fb80 and Linea at work.
                              Happy Steaming!

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                              • #45
                                Re: help with milk texturing...

                                hi all,

                                i have an expobar monroc with a 4 tip BEAST of a steam wand that puts out way too much steam. on other machines i can texture milk perfectly but i am absolutely hopeless with this one..

                                is there anything that can save me?

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