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  • vjrossi
    replied
    Re: help with milk texturing...

    This mightve been linked to already, but anyway here it is again. I found this whole article pretty useful. http://coffeegeek.com/guides/frothingguide/steamguide

    Make sure you read the sections on the milk itself too Gives you some insight about whats really happening to the milk when you steam it...

    Leave a comment:


  • rawill
    replied
    Re: help with milk texturing...

    Following the Golden Rule of Practice, practice, practcie and no luck so far. Went back to my old machine this morning, perfect, I could make nice latte art. I think I am going to make the steam spout hole smaller, takes longer I know, but there you go.

    Leave a comment:


  • rawill
    replied
    Re: help with milk texturing...

    Thanks for that, I will try that.

    I am grumpy, especially since I had my technique near to right with my less expensive machine.

    Leave a comment:


  • mwcalder05
    replied
    Re: help with milk texturing...

    Originally posted by 2A392F313434580 link=1323487709/45#45 date=1339189361
    Thank you for your post>
    I am having trouble with creating microfoamed milk
    with my recently acquired EM6910 in which I have just replaced the steam boiler.

    I am having trouble getting my technique right, or else it is the machine!!

    I have been making great silky milk in my EM4800C for 4 years. I am a bit puzzled. Maybe the EM6910 needs a new steam tip as it appears the steam is too fierce and it does not give me time to get the microfoam right.

    In the past on my other machine my goal has been silky milk all the way through with no foam. I probably achieved that about 65-75% of the time.

    Thank you for your above post.

    Robin
    No problem. The one golden rule is practise. And if you dont want to waste milk, just place cold water in your jug, put a tiny dollop of washing up liquid in it a practise steaming with that! Little to no wastage and a bucket load of practise heading your way

    Leave a comment:


  • rawill
    replied
    Re: help with milk texturing...

    Originally posted by 405A4E4C4149485F1D182D0 link=1323487709/43#43 date=1334909234
    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!
    Thank you for your post>
    I am having trouble with creating microfoamed milk
    with my recently acquired EM6910 in which I have just replaced the steam boiler.

    I am having trouble getting my technique right, or else it is the machine!!

    I have been making great silky milk in my EM4800C for 4 years. I am a bit puzzled. Maybe the EM6910 needs a new steam tip as it appears the steam is too fierce and it does not give me time to get the microfoam right.

    In the past on my other machine my goal has been silky milk all the way through with no foam. I probably achieved that about 65-75% of the time.

    Thank you for your above post.

    Robin

    Leave a comment:


  • reedburg
    replied
    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?

    Leave a comment:


  • mwcalder05
    replied
    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!

    Leave a comment:


  • saoye
    replied
    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 

    Leave a comment:


  • chrislng
    replied
    Re: help with milk texturing...

    Little video I finished wipping up.

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

    Leave a comment:


  • chrislng
    replied
    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.

    Leave a comment:


  • saoye
    replied
    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!



    Leave a comment:


  • chrislng
    replied
    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!

    Leave a comment:


  • Nodnerb
    replied
    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

    Leave a comment:


  • saoye
    replied
    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.

    Leave a comment:


  • Koffee_Kosmo
    replied
    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

    Leave a comment:

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