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Thread: Some Help Please With my foam

  1. #1
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    Some Help Please With my foam

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    I am having trouble with getting my foam right. It seems to "break down" really quickly. I have added some pics to explain better.



    First pic, plus poor excuse for a rosetta.



    Second pic, already starting to breakdown less than a minute had passed.

    Does anyone have any ideas? Is it too hot, too cold?

    Would really appreciate some help...


  2. #2
    Senior Member Koffee_Kosmo's Avatar
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    Re: Some Help Please With my foam

    It appears that you may be adding to much air

    And as the milk cools the air pockets collapse

    KK

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    Re: Some Help Please With my foam

    How hot is you milk?, what sort of milk? your technique?, explain a few more details and ppl will jump in ;)

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    Re: Some Help Please With my foam

    Well I am using a 300ml jug and fill it a little below the spout.

    I have only used a thermometer a couple of times and I have been just around 65-70 degrees. I usually go by touch using my palm.

    I use the method that KK originally suggest in another thread in this section, it looks all good initially but soon after it seems to all collapse.

    Not sure how else to explain it really. I will rather than air it at the start, maybe just skip that step because I dont have much milk in the jug.

  5. #5
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    Re: Some Help Please With my foam

    Quote Originally Posted by 29262C3A2D293B2A480 link=1250070752/3#3 date=1250117221
    I will rather than air it at the start, maybe just skip that step because I dont have much milk in the jug.
    :-/

    Not too sure what you mean there, what sort of milk are you using, full cream, half, lite etc......

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    Re: Some Help Please With my foam

    I have tried different types of milk all with the same or similar results to be honest.

    Please see here am quoting from another thread-
    "Purge water from steam wand
    Use a loose hand not stiff
    At first use 300 ml jug and fill with cold milk to just under the lower part of pour spout
    Place wand just under milk in the middle of jug at 90 deg (no angle) and only give it air in the first second no more and then just keep wand under the surface
    Important - turn on steam knob to "full steam strength”
    Allow steam to do the work and when milk starts to foam keep wand at 90 deg but move jug to one side until the steam wand hits the side of jug"

    Maybe I am giving it too much air at this point (italics) in the process?

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    Re: Some Help Please With my foam

    Hi Andreas,

    A few things to try:
    Add less air
    Heat less - to maybe 60 degrees at most
    tap the jug on the bench a few times to collapse any hidden bubbles
    make sure when texturising that you get a good whirlpool motion with the milk.

    It could also be the crema. If the coffee is very fresh, the crema will tend to dissipate into large bubbles like that.

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    Re: Some Help Please With my foam

    ACog thanks I will try those ideas see how I go.

    WSully thanks also for trying to help.

    I know I havent been very clear but its difficult to explain.

  9. #9
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    Re: Some Help Please With my foam

    from the picks it looks to me like you have enough foam, just that it is too separated prior to pouring, how long from steaming to pouring? and i also give the jug a bit of a swirl prior to pouring to keep the milk from separating too much,
    do you find the last part of the pour is the thickest? just looking at the white foam at the top thats all......

    dont worry youll get there ;)

  10. #10
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    Re: Some Help Please With my foam

    I bang and swirl straight after then pour.

    But it has never really been as good as I produced when I did the barista course a couple of months ago, but then again I was using a $30000 La Marzocco ;D.

    I do end up getting a bit of foam at the end though even though I try to "push" it out early in the pour. I think I may be a bit too heavy handed in my pour too.

    I will try again tonight with come of ACog and your suggestions.

    Getting it right is the fun of it I guess.

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    Re: Some Help Please With my foam

    Quote Originally Posted by 5F5B7D6464617E6966080 link=1250070752/8#8 date=1250137201
    dont worry youll get there
    I remember not too long ago when I was trying to get milk perfected, the many many pitchers of milk I would steam, only to be sorely disappointed in the result. Now, unless Im having a baaad day, Im happy 98% of the time.

    Now if I was making coffee for a living, Id totally 0wn Scottie and Con in the latte art department. Just kidding ;D

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    Re: Some Help Please With my foam

    Hi,

    Im only a beginner, but Ive been through a lot of growing pains with steaming over 10L of milk lately.

    The milk seems really bubbly in the photo, which probably is causing the breakdown. Im amazed what a nice rosetta you are able to pour, because Im still struggling with that.

    I find with my home machine, I have to be careful bringing the wand up to the surface to be careful not to over do it. I make sure I tip the pitcher sideways to create a whirlpool and then raise the nozzle to the surface but just enough. This has to be quick enough before the milk heats up too much. There shouldnt be a loud sucking sound, if there is, then there is probably too much air, and it bubbles too much which then accumulates at the centre of the whirlpool.

    Sometimes I can "save the day" by putting the nozzle under where the bubbles are and re-incorporate it, but otherwise, the pitcher of milk might be permanently ruined.

    The faster the whirlpool is, and the closer you can balance the nozzle at the perfect point, the better the foam is. The only way to tell, is by the gentle sucking sound it makes.

    Im using 2% milk in a 12 oz pitcher. Skim milk does separate and stiffen up quickly.

    May be it is too simple an explanation, but hopefully, that helps others who have an Ikon which has two holes in the steaming nozzle.

  13. #13
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    Re: Some Help Please With my foam

    Quote Originally Posted by 3536292D23460 link=1250070752/11#11 date=1250260557
    Im only a beginner, but Ive been through a lot of growing pains with steaming over 10L of milk lately.
    Dont worry spoke, I think a few professionals would struggle with that much milk. ;D

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    Re: Some Help Please With my foam

    Quote Originally Posted by 2F2C3337395C0 link=1250070752/11#11 date=1250260557
    Im only a beginner, but Ive been through a lot of growing pains with steaming over 10L of milk lately.
    Hi Spoke,
    *You may wish to check out this youtube link of Scott Raos Latte Art with soapy water video. *Aside from containing great instruction, it will save you buying milk by the cow ;)

    http://www.youtube.com/watch?v=KxAvY...rom=PL&index=9

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    Re: Some Help Please With my foam

    I had a laugh!! Its much better now, I figured steaming 10L of milk at a time was too much!! I had a laugh ;)

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    Re: Some Help Please With my foam

    Hi all a quick update.

    I have been practising the whole weekend but am still struggling, it is improving (ever-so slightly).

    I have noticed the the centre of the foam doesnt break-down its usually the outer regions around the edge of the cup.

    Epic that video was helpful thanks.

    Will keep practising :D

  17. #17
    Gra
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    Re: Some Help Please With my foam

    Hi andreasb

    I have had brake down in the milk now and then if my beans have not completely degassed just a thought. When I first started I used to steam with water so I could find the right angle to hold the jug to get the whirl pool action..

    Cheers Gra.. :)

  18. #18
    Senior Member Koffee_Kosmo's Avatar
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    Re: Some Help Please With my foam

    Hey Andreas
    Thats my technique and it works fine with a little practice * ::)
    Did you see Otons video posted on that thread ?

    OK some technique items to mention
    Position of tip
    Two types of steaming techniques for different foam results

    * For best volume e.g. "Cappuccino" The tip should just sit below the surface

    * For best texture e.g. "Latte & Latte Art" The tip to go slightly deeper

    For latte art micro-foam start with tip just under the surface If you have a thermometer push tip deeper into the milk at about 40 deg C *
    This should give you a thinner texture for pouring art

    Always pour milk straight away after steaming as leaving it to long will make the foam stiffen

    Hope that helps you * ;)

    KK






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