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Permalink Reply by Laurence on February 13, 2009 at 1:32pm

I let the milk swirl as I steam and skim the top to create foam. I don't bounce the milk. At 150 degrees, I stop steaming. When pouring, I'll pour 1/4 inch above the espresso and gently move the milk right to left to create the lines, then move the pitcher to the end of the cup away from me.

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Permalink Reply by Jesse -D-> on February 13, 2009 at 1:35pm

watch the film that forms on the steamwand. It acts differetly at different temps and levels of airation. The effect is different if you have a cold touch wand, like a synesso or aurelia.

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Permalink Reply by Chase on February 13, 2009 at 1:57pm

Where I work, we have no control over the wands beyond pushing a button on and off. We have to basically rely on sound. You listen for a whisper. At around 100 degree's, you bury the wands. It's the only real control we have over the milk. Probably why more often then not people who work here make terrible terrible foam.

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Permalink Reply by Bryan Wray on February 13, 2009 at 2:09pm

I introduce all of my air in the beginning, normally with no more that 3 "ch-ch-ch"'s. Usually I make some (gasp) big bubbles but normally all of my froth has been created by the time the milk is around 60-80 degrees. After that it's just a matter of incorporating everything. I feel that this gives the milk a smoother pour due to longer incorporation and a sweeter taste due to the majority of the froth being made at lower temps (same reason why we don't create froth over 100ish). This is all just speculation and my personal opinion but it has worked for me so far.

-bry

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Permalink Reply by Brady on February 13, 2009 at 3:01pm

Listen and feel. No thermometers. Pretty standard technique here.

Wand at dead vertical, pitcher tipped slightly to the side, 100% throttle all the time. Slow steady air incorporation before it reaches body temp, then bury it to whip. Watch the vortex and use it to suck up the bigger bubbles, but not letting it get so deep that it causes a "big slurp". Tip the pitcher as necessary to keep it from spilling out on the "high side". Cut off the steam when hot (150ish) and get the wand out at the precise moment steam stops coming out to avoid backwash.

I try to start the steam as soon as I can after starting the shot - usually a second later. I know things are working perfectly when the shots and milk are done at exactly the same time for a 16oz latte. Mildly annoying though, as I always waffle with which one to cut off first :).

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Permalink Reply by Bryan Wray on February 13, 2009 at 3:27pm

I like my milk to finish first, then I have a chance to wipe the wand and purge some steam as I hit the shot button to stop the shot. Just my personal routine I guess.

-bry

Brady said:

Listen and feel. No thermometers. Pretty standard technique here.

Wand at dead vertical, pitcher tipped slightly to the side, 100% throttle all the time. Slow steady air incorporation before it reaches body temp, then bury it to whip. Watch the vortex and use it to suck up the bigger bubbles, but not letting it get so deep that it causes a "big slurp". Tip the pitcher as necessary to keep it from spilling out on the "high side". Cut off the steam when hot (150ish) and get the wand out at the precise moment steam stops coming out to avoid backwash.

I try to start the steam as soon as I can after starting the shot - usually a second later. I know things are working perfectly when the shots and milk are done at exactly the same time for a 16oz latte. Mildly annoying though, as I always waffle with which one to cut off first :).

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Permalink Reply by Brady on February 13, 2009 at 6:13pm

Bryan Wray said:

I like my milk to finish first, then I have a chance to wipe the wand and purge some steam as I hit the shot button to stop the shot. Just my personal routine I guess.
-bry
Brady said:

Listen and feel. No thermometers. Pretty standard technique here.

Wand at dead vertical, pitcher tipped slightly to the side, 100% throttle all the time. Slow steady air incorporation before it reaches body temp, then bury it to whip. Watch the vortex and use it to suck up the bigger bubbles, but not letting it get so deep that it causes a "big slurp". Tip the pitcher as necessary to keep it from spilling out on the "high side". Cut off the steam when hot (150ish) and get the wand out at the precise moment steam stops coming out to avoid backwash. I try to start the steam as soon as I can after starting the shot - usually a second later. I know things are working perfectly when the shots and milk are done at exactly the same time for a 16oz latte. Mildly annoying though, as I always waffle with which one to cut off first :).

Yeah, that'd be awfully convenient. I fill the pitcher, grind/dose/tamp, load, hit the button, start to steam. I figure this way the espresso doesn't sit there and cook. YMMV

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Permalink Reply by Bryan Wray on February 13, 2009 at 6:29pm

Depends on how fast your machine steams milk... With our old school Nuova Simonelli I can load the PF, start the shot immediately and then pour my milk and start steaming and I still finish ahead of the 30ish seconds it takes to finish off the shot. If I know I can't move that fast (some days I just don't feel like moving quickly, to be honest) then I won't load the PF right away and I'll wait until I have the pitcher ready, then load the PF and start both processes. Dunno, works for me I guess...

-bry

Brady said:

Bryan Wray said:

I like my milk to finish first, then I have a chance to wipe the wand and purge some steam as I hit the shot button to stop the shot. Just my personal routine I guess.
-bry
Brady said:

Listen and feel. No thermometers. Pretty standard technique here.

Wand at dead vertical, pitcher tipped slightly to the side, 100% throttle all the time. Slow steady air incorporation before it reaches body temp, then bury it to whip. Watch the vortex and use it to suck up the bigger bubbles, but not letting it get so deep that it causes a "big slurp". Tip the pitcher as necessary to keep it from spilling out on the "high side". Cut off the steam when hot (150ish) and get the wand out at the precise moment steam stops coming out to avoid backwash. I try to start the steam as soon as I can after starting the shot - usually a second later. I know things are working perfectly when the shots and milk are done at exactly the same time for a 16oz latte. Mildly annoying though, as I always waffle with which one to cut off first :).

Yeah, that'd be awfully convenient. I fill the pitcher, grind/dose/tamp, load, hit the button, start to steam. I figure this way the espresso doesn't sit there and cook. YMMV

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Permalink Reply by Jason Shipley on February 13, 2009 at 6:48pm

Really well said.


Brady said:

Listen and feel. No thermometers. Pretty standard technique here.

Wand at dead vertical, pitcher tipped slightly to the side, 100% throttle all the time. Slow steady air incorporation before it reaches body temp, then bury it to whip. Watch the vortex and use it to suck up the bigger bubbles, but not letting it get so deep that it causes a "big slurp". Tip the pitcher as necessary to keep it from spilling out on the "high side". Cut off the steam when hot (150ish) and get the wand out at the precise moment steam stops coming out to avoid backwash.

I try to start the steam as soon as I can after starting the shot - usually a second later. I know things are working perfectly when the shots and milk are done at exactly the same time for a 16oz latte. Mildly annoying though, as I always waffle with which one to cut off first :).

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Permalink Reply by Brady on February 14, 2009 at 10:10am

Bryan Wray said:

Depends on how fast your machine steams milk... With our old school Nuova Simonelli I can load the PF, start the shot immediately and then pour my milk and start steaming and I still finish ahead of the 30ish seconds it takes to finish off the shot. If I know I can't move that fast (some days I just don't feel like moving quickly, to be honest) then I won't load the PF right away and I'll wait until I have the pitcher ready, then load the PF and start both processes. Dunno, works for me I guess...

-bry

Wow... that's a quick steamer. Guess it also depends on how much milk you are working... I do mostly 16oz drinks. You are absolutely right though, whatever works with your rhythm.

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