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Hold the jug at an an angle, and dip the wand very close to the edge, slowly. If it's too deep, it will gurgle and create big bubbles. Too shallow, and it will just blow steam (and maybe make a mess). Just right, and it will whisper very quietly. It's a difference of a couple of mm.
I find that the angle of the jug is important: you want it half-full at most, and tipped almost 45 degrees, but also aim the wand a little sideways so it creates a rotating wave.
It takes a bit of experimenting, but you will get it. Cheap home machines are a lot harder to make microfoam with, but it is possible.
2023-08-05 · 10 months ago
Oh, and keep in mind that if you are doing it right, the volume will slowly increase, so you will need to keep dropping the jug to keep the 'whisper' going. The volume almost doubles if you do it right. A thermometer is handy (don't scald the milk or make cold lattes), but after a few years I can estimate by holding my finger against the bottom (it burns after a second or so when right).
Also, before starting, blow the water out of the wand into a cup, or you'll be sorry!
I think my problem is incorporating the big bubbles made at the beginning into the milk; I usually get hot milk + foam. one other thing: is it easier to steam a large jug versus a small one? I tried a bigger one today and felt like I had more time to think and observe what's happening.
OK, here are a few more ideas...
If you are using a cheap home machine, remove the metal tube that slips over the wand. You can't make decent steamed milk with it.
Use whole milk to start with. I can make a decent latte with Oatley Barista oatmilk, but it is much harder.
Start with 1/3 full jug, tip it a lot toward the wand, and lower the wand touching the side of the jug. Immerse it very little, 1/8 inch (3mm or so).
Pull a good short shot and make sure you have a decent crema layer. That requires freshly-roasted (3 days to 2-weeks) coffee; start with expensive coffee from a good roaster or coffee house. Older (packaged) coffees may be ok or suck.
When making a latte, don't dump the milk/foam on top. Slam the jug a couple of times onto the counter to kill the big bubbles (maybe even pour off a little bit). Then turn the cup handle to the left and pour into the center, a little bit closer towards yourself, so milk goes to the bottom and forms a circle in the center. Gently continue pouring, and when the cup starts getting full, push the jug forward as you pour to form a heart, a simplest design to make.
You should see the espresso around your design (or at least a darkish foam).
re large jug: yes that's right. That's what I meant by filling the jug half way. basically more milk meansmore time to get it right. Also the steam will break down big bubbles into smaller ones, so as the vortex is going, try and catch the big bubbles with the tip of the wand. you'll see them disappear below the surface and they will become smaller.
Another Saturday in a tiny coffee house. The art of steaming milk still eludes me, much respect to the baristas that can make microfoam.
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