Milk Steaming Tips

One of the wiliest dragons to slay in the home espresso universe is milk steaming — there are basic tenets one must follow, but from there it’s just practice, practice, practice. The kind of machine you’re using will play a big part in your milk frothing success, as well as whether or not you’re working with a traditional wand vs. a panarello or a steam boiler vs. a thermoblock.

Gail walks us through tips, tricks and things to keep in mind when steaming your milk, either for the ‘wet paint’ texture for latte art or the dense, shaving cream microfoam for cappuccinos. Watch her demonstrate best practice on the Rocket Giotto and the Saeco Via Venezia.

 

3 comments for “Milk Steaming Tips

  1. Michael
    January 3, 2012 at 9:15 pm

    Great video – thanks for posting!

    What size frothing pitcher(s) are you using in the video on each machine?
    What size pitcher do you recommend for a Silvia?

    • Kat
      January 4, 2012 at 9:24 am

      We used a 20 oz pitcher in the demonstration; I wouldn’t go larger than a 25 oz. on the Silvia.

      - Kat

  2. JC
    January 4, 2012 at 6:06 pm

    I have a Saeco Aroma an since I mostly place my latte into a large mug with a lid for driving to work, I don’t want any foam. Now I know why starting the steam very low flow until the milk is hot and then turning it up to finish works so well in keeping the foam low. Thanks.

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