TOP THREE - Most Common Mistakes in Milk Steaming

Highlighting the three most common mistakes I see when baristas, new and experienced, steam milk for espresso drinks.

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Music Credit: LAKEY INSPIRED
Track Name: "Going Up"
License for commercial use: Creative Commons Attribution 3.0 Unported "Share Alike" (CC BY-SA 3.0) License.

[anthonycooper]

Thank you for posting this video. You explained the topic of steaming milk very carefully, pointing out the pitfalls of doing it incorrectly very well.

[ramzyilyas]

I agree with you, steaming milk always give me headache 😭

[gotubo]

Hi, I just loved this video, actually it’s very useful.
I have a barista Touch machine and I’m able to control the froth of the milk I will definitely try your tips. Specifically when you mentioned the temperature to stop by 120 instead 140 degrees so from 120?degree will reach by it self those 140 degrees.. very good, I hopefully this time I will get .
Thank you 🙏🏼

[adarwinterdror]

I need some help with steaming milk.
Great video by the way, and I think it explains some of my issues but im not sure.

I am using a simple Delonghi Magnific S machine at home. The foam I am getting is a bit too thick and solid. No were near what you showed, but still - when I pour into my cup, even from 5cm-10cm the foam starts building on top of the crema and it's no longer hazel. And when I pour from up close to the surface of the coffee (after lifting it by pouring from high) I get rather thick foam that doesnt swirl or move around like a liquid.
What am I doing wrong?
Is it possible I am steaming it too much?

Also, since all videos use an opaque mug I can't see how the coffee looks at the bottom. In my case I use a clear glass. inside of it I can see a bright layer on the top and the other 80%-90% of the coffee is darker. Is that supposed to look like that or is the color should be consistent all throughout the coffee?

Some important details - I use a 250ml glass. I pour long shots that are about twice the size of a typical espresso shot. I steam about 60ml-70ml of milk. I dont like steaming more than 70ml of milk since I just get a lot of left over milk which I need to spill. All I need is 60-70ml.
I have a 350ml pitcher and a 200ml pitcher. Don't know what's best.
Maybe this can help with diagnostic my problem.

Could it be the machine? Could it be the crema isn't good enough? (which means there's nothing I can do)

[khalid]

You should start reviewing espresso coffee beans too, would love to try a new coffee based on your reviews

[you-me-and-coffee]

Another cracking and super useful video! If only I'd seen this before starting out - I might have saved a few gallons of milk in the process! 😜

[emmanuellebianchin]

Beautifully explained ... clear and to the point ! Thank you so much for posting !

[QUICKguils]

I own a La Pavoni and milk steaming is every time a real challenge. 😲

[finder]

Dope as always. I do find a lot of these milk-steaming tutorials are flawed for me personally. I use almond milk (or drink, if that is your verbal jam). The barista versions of pretty much every milk substitutes vary greatly while steaming. You really need to watch milk substitutes since these are more temperature-sensitive. Whereas I think generally cows milk is more consistent for percent to percent (i may be wrong). care to give any insight on that subject?

[cheekster]

Useful video. Although you mentioned your main video on milk steaming you appear to have forgotten to include the link.

[joh]

Please you use Fahrenheit, emphasize that :) I just remembered that once I heard you should stop at 60 °C while I was wondering why is this so fast. Beside that. Great video. Would love a beginner starter guide video from you. As I will try it when my new machine arrives.
Cheers from Germany

[maxmuenchow]

Thats a very good explanation... Unfortunately i just can´t get the texture right with my thermoblock machine. It has so little power it doesnt add air if I´m not directly on the surface and doesnt really roll the way it´s supposed to. Classical Cappucinos do turn out great tho
Have a nice day everyone and stay safe :)

[jacksos]

Milk doesn't scorch or burn in the 'red zone'. It just cooks, which changes the flavor and texture.

And caramelization doesn't occur at any point (the milk would go brown if it was). The sweetness of the milk is just easier to taste when the milk is warmed.

Lots of misused terms here...

[halt.halt.halt.]

Do you possibly have any advice for me?
I am currently working at a quite decent café/roastery, but our baristas are not supposed to do latte art (as we mostly sell cappuccinos instead of Flatties) which is why I have to learn the steaming myself. As a daily we use an older Astoria model which makes it nearly impossible for me to get nicely steamed milk. As a smaller portable porta filter we use a top range Rocket and each steamed milk pitcher, I prepare with it is good or great. I‘ve also seen baristas wobble around their pitcher under a Linea with a perfect steamed milk outcome still. Both, the Linea and the Rocket have a quite small steam wand, while that of the Astoria is huge. I don’t know if it’s me or the machine, but it drives me crazy.

[shark]

how would i go about steaming milk for a smaller drink? I know you said not to underfill, but sometimes i only want enough milk for a flat white or a cortado

[ichanordonez]

How about those panarello type steam wands? Do you have techniques to make smooth milk with those? Mine always gets too thick to pour

[patrickmojica]

when I pour, i dont see any flow, but my milk looks shiny, is that too little of foam? and also my steam wand doesnt start a whirlpool immediately like yours, so i wait for the whirlpool before i inject air, but the milk is warm at that point. do i inject air immediately? and also whe you drink your latte, is it supposed to be hot? i cant get a whirlpool with a thermometer so i just guess.

[grnmurf]

Why didn't you show what correctly steamed milk should look like at the end? Usually when you make a video about how people are doing things wrong with examples, you need to show them the correct way at the end..

[EngineerZX]

I think, Not using full fat & fresh milk are common mistakes for beginners

[noelmccullagh]

It's a shame you don't explain how to correct the over / under stretching. It's not obvious from the video what you're doing differently in each. Nice video tho.