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  • Milk Texturing Question

    I have what is probably a very basic question. I bought a Cafe Ristretto the other day and have been practicing texturing while Im waiting for some beans to arrive.

    My question is, is the entire jug supposed to consist of microfoam or is it just a portion of the top. Im using a milk thermometre when the milk gets to about 60 - 65 degrees I have a few millimetres of shiny foam on top and the rest is just hot milk.

    Even so, Im having fun and cant wait till my beans arrive.

  • #2
    Re: Milk Texturing Question

    I think its supposed to be microfoamy milk all the way through immediately after you steam the milk. It starts to separate after that slowly...
    How you get that is when youre steaming milk, get it swirling around the jug from as early as when youre stretching (swirling while stretching).

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    • #3
      Re: Milk Texturing Question

      Newbean
      This is called stretching the milk

      I foam up to double or just a bit over 50% volume for cuppa-chino, To give it that stiff micro cap on top
      However you need about 40% - 50% increase in volume for latte art

      Well that works for me others may have another method

      P.S. I am not to good at latte art but I keep on trying

      KK

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      • #4
        Re: Milk Texturing Question

        Hmmmm, I can increase the volume of the milk but apart from the first few millimetres it just looks like hot milk to me with no bubbles of any sort or any sheen. I guess I have to get more milk and keep on practicing.

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        • #5
          Re: Milk Texturing Question

          Newbean, unless youre willing to either drink a lot of coffees or hot chocs (or worse still, waste the milk) try practicing with just water to try and get the swirling motion happening as early as possible.

          Personally, I find placing the steam wand close to the side of the jug allows me to get the milk rotating in a circular motion.

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          • #6
            Re: Milk Texturing Question

            I too place my wand close to the side of the jug and create the swirling motion which folds the frothed milk in with the rest of the milk at the bottom.

            I have also found that you really need to start this swirling motion (I think the technically term might be whirlpool action) fairly early on - I do it by feel - once the jug starts to feel slightly warm, I sink the wand significantly below the surface to get it to start swirling. By this stage, about 30% increase in volume has occured and as the steam swirls the milk, it increases a bit more up to around 50% increase, but its microfoam throughout as opposed to stiff foam sitting on the top.

            The other factor may be steam power - I have a Silvia and the steam power is a lot greater than the Cafe Ristretto... I haved used Ristretto and similar machines and it did require a slightly different technique and timing, but the principles are basically the same I think...

            Hope it works out for you!

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            • #7
              Re: Milk Texturing Question

              I get the whirlpool going from the very start, just at the top of the milk, wand close to the edge of the mug. For small amounts of milk (enough for 1 - 2 coffees) there isnt much of a need for plunging the wand.

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              • #8
                Re: Milk Texturing Question

                Also, a lot of instructional booklets that come with the machines would tell you to start steaming after the boiler goes off, or if the "ready" light comes on to indicate its ready. What happens then is the boiler is no longer actively boiling the water into steam. To get the best steaming out of the machine, ignore that instruction and start steaming before the boiler shuts off so that the boiler is still going as you steam and throughout the entire steaming process.
                what you might need to do is activate the steam button and use a stopwatch to time how long it takes before the boiler shuts off. Next time you want to steam milk, start steaming 10 seconds before the time you had the boiler go off. If the boiler goes off in the middle of steaming, try again the next time 20 seconds before etc...

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                • #9
                  Re: Milk Texturing Question

                  I havent used any pro equipment, only a Sunbeam EM3800 and a Breville Ikon and I have to say that while getting the head at the right height above and then below the surface at the right temperatures is important Ive found that the most important thing to getting microfoam is that you have the whirlpool going, especially after you sink the tip and start stretching it (is stretching right?) ... that way youre incorporating your textured bubbly milk with the warmed milk below it.

                  Thats what Ive found is increasing my milk quality more than anything, the whirlpool! The temperature and getting the tip at the right height I found easy, but the consistent whirlpool is what is evading me at the moment

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                  • #10
                    Re: Milk Texturing Question

                    My machine has a 4 hole tip and it takes 5 to 8 seconds to get perfect results

                    I hold the tip right in the centre of the jug at 90 deg steam holes just under milk "dont be tempted to add more air keep tip just under"
                    And after it starts foaming I slowly move jug to one side untill wand touches side of jug and untill foaming is complete

                    I have not had experience with your machine and it may take a few seconds more than my machine
                    but you can give my method a try it cant hurt

                    But the best tip I can give you is use a 300ml jug it is 100% easier with a small amount of milk.

                    KK

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                    • #11
                      Re: Milk Texturing Question

                      New Bean have you seen the Sunbeam DVD or put your name down for attending the Sunbeam coffee course. I am going to the course in a few weeks but found the DVD pretty good to get me started.

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                      • #12
                        Re: Milk Texturing Question

                        Hi Newbean, using full cream milk gives better microfoam than skim milk, it tends to texture the whole jug and then separate gradually, whereas skim separates quickly and concentrates at tip of the jug.
                        Full cream also makes a sweeter flat white or latte than skim.

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                        • #13
                          Re: Milk Texturing Question

                          Ive given it a few more goes since I last posted and I think my steam wand placement needs some work as Im finding it a bit awkward to get the right angle to keep the whirlpool going and keep the wand submerged. Maybe this has to do with the size of the jug like you said Koffee Kosmo.

                          I havent seen the Sunbeam DVD, where would I get one?

                          Theres a least a bit of progress. My last attempt seemed to have a thicker look to it than before when I swirled it.

                          One thing Ive learned is that the wand can shoot out a lot of hot water for the first few seconds and then very wet steam for a few seconds after that.

                          I only ever use full cream milk, not a big fan of skim

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                          • #14
                            Re: Milk Texturing Question

                            I dont think it was mentioned before in this thread, it might help to tilt the jug a bit too with the steam closer to the side that lower.... or experiment and see which tilt works to have the swirling motion. For small boiler machines, the 300ml jug is a must.

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                            • #15
                              Re: Milk Texturing Question

                              Originally posted by New Bean link=1213516502/0#12 date=1213690398
                              I havent seen the Sunbeam DVD, where would I get one?
                              Mine came with my machine (I have a 6910). Why dont you call customer service and see if they can send you one? It really helped me get a better angle and place the jug so that I now get a whirlpool more easily.

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