Everything You Need To Know To Steam Great Milk

[@thaliagillott779]

Only James could put out a 20 minute video on steaming milk and have me watch it all

[@j.cordero6965]

AND rewind certain parts to fully understand it

[@LanceHedrick]

@@MrShneedleWoods thank you!

[@Mercilon]

@@LanceHedrick Silky Milky.

[@konczpet]

… even though I realise at the begining that my machine doesn’t have a traditional steam wand tip.

[@MegaSaeedi]

You're right

[@ericsalem9791]

This man’s ability to get me even more invested in coffee than I already am every video is unreal.

[@kamil030201]

I don't even drink coffe and I watched it to the end!

[@shurrrig]

his passion is top notch and unmatched! :)

[@victorruiz3877]

"Let's briefly talk about the science of milk's foam." That's why I am here. Never disappointed.

[@arnienz1962]

Ah yes, in a “Beginners guide to steaming milk” no less 😂

[@RajSingh-sj2bp]

I have watched so many videos about foaming milk and this is the first one that actually explains what you are trying to do rather than just showing you the steps without any explanation of what’s happening in the milk. Thanks, James!

[@GManWilson]

Agreed! It was becoming frustrating for me, the lack of info 😅

[@Arnorcefire]

First time, I did frothing I naturarly did the best foarm by accident. So over the time I start to watch video to know are to best it until I was not able to do it anymore. Must of the tutorial tell you to put the steamer around 1 cm under the milk and thats exactly why this not working. YOu need to pull it out a bit out on the edge of the surface to introduce the air inside than sink it again until it reach 65 degree. the angle is just to create the vortex.

[@selwynhofmeyr6408]

at 70, Im just beginning to learn this art. THANKS FOR YOU VIDEOS

[@lloix]

I've watched a lot of milk steaming guides, but this is the first time I got to see it with a glass pitcher, and it is tremendously more helpful than the diagrams or animated mockups I've seen. I hope the next video will be on how to pour, which is my biggest hurdle at the moment.

[@elliottrubenstein1746]

Excellent presentation.

[@something4114]

Yes, pouring guide please!

[@Trixtah]

I applauded at the suggestion to do it with water and a drop of detergent. Simple, brilliant, a lot cheaper for trial and error!

[@tonygabagool]

Baristas hate thermometers bc the hate consistency Smdh. He even talks about specific temps.

[@bobaitchison5682]

Really useful, love the theory and comprehensive insight, thank you

[@RyanPlugs]

That visual in the glass jug is going to be a huge help. I’ve struggled with milk on my Gaggia even since I added a PID to it. Hopefully I’ll be able to keep improving with these tips.

[@NRajah]

Have you tried the technique of hearing the stream for around 10-15 seconds, purging and then streaming after another 15 seconds before the thermostat kicks in? If you get it right the light never comes on so the machine is constantly producing high pressure stream.

[@NRajah]

A PID in this case is a modification/hack tool the machine to override the original thermostat settings and control it manually. The water and steam temperature can then be adjusted. The former because some roasts are apparently better at different temperatures. My palate is not good enough to warrant voting the warranty. I have however swapped out the opv spring so running at 9 bar.

[@HsNiccoTutorial]

@@NRajah could you elaborate better? What should we do exactly?

[@NRajah]

@@HsNiccoTutorial There are a few videos on youtube and the timings vary between them. This was the last one I watched. kzbin.info/www/bejne/aqmviahrr8eZkKs

[@duncancampbell3673]

On my Gaggia CP I turn the steam on, wait about 20 seconds then purge the wand and start steaming. This means I start steaming milk after no more than 30 seconds after turning the steam on, the steam light won't come on but it works perfectly as the boiler will continue heating throughout the steaming process trying to reach the set temperature for steam. If you wait for the steam light it will stop heating the boiler at that point so it will start slightly hotter than my method but quickly drop temperature as you go.

[@FlexWheeler88]

Watched your video, did everything you explained, first try it worked perfectly, that shiny silky milky heaven with a double shot of espresso. Made my day, thank you James.

[@LoveeeJonesss]

It’s soooo silky! I didn’t know it could be like this. Seconding your “thank you!”

[@sofeepie]

it’s 3 am and i’m watching a video on milk

[@windowsdown3684]

12:30am for me here tucked in like a good boy

[@Fluffypyjamas]

You guys need help. Keep care of mental health it goes a long way.

[@cbgbstew4072]

@@Fluffypyjamasmeh, whatever.

[@Fluffypyjamas]

@@cbgbstew4072 yea you too

[@shepoa775]

Me too🎉 but I don’t understand English 😂 it’s a combo?🤧😁

[@libertyts]

At this stage I think I have been getting the steaming right about 75-80% of the time, but couldn't quite figure out why it failed the other times. Your beautifully in-depth explanation has me thinking through the process more clearly and with more purpose. Much appreciated James, your dive into the extra\science of the process, as always, really helps people like me that just want to know... Why?

[@lonestarr1490]

It has been a year. Have you figured out the last 20-25% and what might have been the issue?

[@pratyushsharma6655]

@@lonestarr1490 yeah. He figured out he is not James Hoffman.

[@shaunnacahill101]

@@lonestarr1490 Not OP but thought I'd share my issue in case it helps folks. I have a La Pavoni Europiccola and periodically I'd have issues with huge, uncontrolled bubbles at the very beginning that I could never mix into the milk. For too long I thought it was a positioning issue on my part where I'd randomly be off my game. I finally realized I just needed to purge the steam wand for a bit longer at the very beginning of the process; sometimes there's a spitty burst of water in there. Easy fix!

[@00Parker]

Finally, the beginner's guide that knows how to teach. Thank you for the demonstration by using a clear jug!! that's"exactly" what beginners wanted to see. I've learned more from James than from a barista course.

[@likelivingstones9343]

I love how much you went in to the science of steaming milk. That is so often overlooked in milk steaming videos. There are great videos out there, but most of them talk only about technique and don't quite explain why we do things the way we do. This is gold.

[@linguistisch]

100%

[@abigailalfaro8281]

bnffhxjd

[@1337Superfly]

My goodness, James. It should be no surprise to anyone, but you simply made the definite instruction video on steaming milk. I acknowledge this is the end game boss of milk steaming guides. I absolutely REVELED in it!

[@pamagee2011]

I figured this all out on my own over the years but hearing it explained so carefully is like poetry

[@rgacusan2002]

I have a small specialty cafe here in the Philippines and tips from James is really helping me perfect my offerings that even if cafes in my district are literally located side-by-side close at each other, I have a loyal customer following.

[@musicmann1967]

This is one of those things that I've never done correctly and would always be disappointed in my results. For some reason, instead of researching how to do it better, I just hardly bothered with it. This video described the process very clearly and I could immediately recognize what I had been doing wrong in the past. Really excellent. Thanks so much!

[@ilyas859]

This perfectly reflects what I was going to write - kudos!

[@youngy6200]

Yea haha saaame

[@autofigure00]

same happened with me 😅This video makes it make perfect sense

[@slukas1375]

@Larry: Well said. Same here.

[@PA_hunter]

What were you doing wrong that you learned here to fix?

[@ninal5027]

You got me on whipping milk with a French press already.

[@tylermilsop]

I always wanted to know if it is possible to make a "latte" with just a french press (ignore the fact I don't have an espresso machine). To push my question further, can you make latte art with milk foamed in a french press? Always wanted to learn latte art but I only have a french press

[@ninal5027]

@@tylermilsop check that same James' video on frothing milk with a French press--its title, however, mentions Moka pot, but just take a look, and probably you'll have at least one question answered.

[@prm2425]

@@tylermilsop In the last year and a half of quarantine I have been practicing making cappuccino with the french press every day. It took a lot of time to get the parameters right with my appliances, but now I consistently make a very good one, with small and compact air bubbles. In my case, what made the difference was to let the whipped milk rest for 45 seconds before pouring. I can't tell about latte art. Thanks James, I have learned a lot from this video!

[@DrCh0ngo]

@@tylermilsop there’s a video he did. Look up moka pot James Hoffman. It’s on another channel. They use a French press to froth a milk and make latte art

[@tylermilsop]

@@prm2425 what do you use to make your coffee? espresso machine?

[@mmmkmkmkmable]

I love how we finish the how to steam milk tutorial and it's less than half way through the video. The coffee science parts are what makes James stand out as a content creator.

[@stephenhayes5322]

I searched through 5 or so videos trying to learn how to steam milk, and then I landed on this one. I should have started here, your videos are always far and away the best for learning coffee technique (and science!). Thank you!

[@aranvella9144]

Most videos explain the steps to do it, but James explains why you do the steps and it just makes it so much clearer and easier to understand.

[@rebekaruxandra]

I’ve been a barista for two years before becoming a nurse. I knew everything that you have already said yet I still watch the whole video and was comforting 🥹🥰 I have such a passion for coffee that my husband had to buy me a coffee machine at home so I can have that joy of making my own amazing coffee every morning 🥰

[@sofronio.]

The explanation of air injection, bubble breaking, jug hitting and jug swirling are soooooo clear. No fuzz, just fact. This video really helps! After this 19min video, I soon turned on my espresso machine, and made a very good latte with beautiful rosette very easily. All because of your excellent video.

[@TylerDavis85]

I’m very new to steaming. I’m currently acting as a barista for my church once a month and getting a few sessions of practice in through the rest of the month. I haven’t had a good explanation of top depth until now. This was very helpful and I think I had it completely backwards. I was trying to submerge the top first then spend time at the surface in the latter half. My milk always comes out flat, no matter how long I steam. I look forward to practicing the right sequence and using the water and soap, too! Thanks for the very helpful video!

[@alexanderluiten5570]

I have spammed your videos for the last two days straight. The amount of knowledge and the way you present the content is perfect. I have learnt more about making and enjoying coffee since finding your channel than I have in the last decade of my life. Thank you!

[@hagakure6410]

Using the clear jug and water to show what's happening in the milk is super helpful. The step-by-step instructions alone are great, but the water bit was genius.

[@unlink1649]

I find it quite amazing how much rhetoric James employs to cover these topics. The gestures, the pauses, the careful emphasis in intonation. It's really easy to listen to him

[@kirbsmeister2]

This video has made such a dramatic improvement for me. I've still got a long way to go but I feel like I finally got more detail than just "create a vortex and keep the wand just below the surface".

[@Carthybp]

The glass jug was really helpful in showing me where I need to be holding my steam tip. I've been struggling with consistency, and I think this will make a big difference.

[@lindajduffy]

Hands down the BEST tutorial I've seen!!! I've watched several, trying to understand how to make a good frothed milk that has a fabulous creamy texture, and I have failed miserably. Thank you for talking it through. Understanding what to do and why is so important and, for me, I feel as though the lightbulb has finally gone off. Thank you, thank you, thank you! Oh, and thanks for the tip for practicing with water and dish soap... brilliant! I'm looking forward to nailing this process today, finally!!!!!

[@markbouton3022]

Thank you so much! I just couldn't get my Breville Bambino to froth. I used your technique to the letter--beautiful, rich foam. Glorious.

[@elsa5828]

This must be the most nerdily detailed video about coffee on the Internet and I love it. I've learned so much, thank you James!

[@igeorge1973]

This video is really great because I understood the science behind the process. Thank you!

[@hayatasama2394]

I have watched so many videos on milk steaming/latte art and god, this is the most detailed and helpful one i have ever seen! Thanks for the tutorial!!

[@canyumusak994]

Sunergos' one is also great but I feel the same: This puts all my knowledge (and more) in 20 minutes while I feel like I have watched all videos available online. Awesome work James.

[@davearmstrong2296]

I am so glad I have found Jame's videos. He is the coffee master for sure. I have watched more and more of your videos to learn. Can't thank you enough James.

[@mens-sana-in-corpore-sano-v9v]

it should be mandatory watch for any barista preparing coffee drinks. Excellent. Thank you!

[@NyalaDescoudres]

I've watched so many videos about steaming milk and this is the first one that's gone into such detail that it's actually making sense now on where I've been going wrong. Adding in the science of it really helps and the temperatures, the gloss vs matte finish and temperatures were incredibly helpful. Very much appreciated!

[@Edwin_Gan]

James: Wanna see me make a cup of cappucino? James: Wanna see me do it again?

[@thdark]

I'm a barista at a small cafe, and it's comforting to know I'd learned things correctly! I unfortunately still haven't mastered or even become anywhere near good with latte art, as the cafe I work it is more to-go oriented, but this gives me renewed interest in continuing to practice and get even better! Learning about the science going on behind the process was super helpful.

[@StDunkel]

put a lid on it and it’s all about the flavour 😃

[@adrianbicho3]

Thanks, James, this was super helpful. After watching your video, I made a delicious latte.

[@iarpak]

Thank you!! Steaming the milk has been problematic because I never had a clear understanding of the process. This was perfect. Excellent explanation and demonstration.

[@bittech1]

My new Decent espresso machine arrived 2 days ago, I’m here struggling to get used to all this extra steam pressure, suddenly you release this video? My saviour!

[@iorathbennett6625]

Extra pressure, released... Intentional or not?

[@bittech1]

@@iorathbennett6625 I meant that my previous one had very low steam pressure, so I’m getting used to having much more at my disposal.

[@iorathbennett6625]

@@bittech1 I was pointing out that there was a bit of an unintentional pun, to do with pressure being released! Maybe just me

[@bittech1]

@@iorathbennett6625 Ooooooooooooh

[@Namazi_Traveller]

you can try to do with water washing up liquid if u cant make it foam up then if your ready you can and try it with milk

[@jonhoffm]

This video and Lance Hedrick’s are the best instruction on the subject IMO. It’s amazing how many I watched before finding these two and ‘getting it’ at last. James’ explanation of stretching for latte vs a cap is new info to me and goes a long way to explaining an ongoing source of confusion - I need to stretch slightly less than I have been. Thanks so much!

[@LanceHedrick]

Thank you! Appreciate it!

[@MissPoplarLeaf]

Same experience here, I feel like they both offer slightly different information that helps to form a cohesive whole!

[@herosandwich7940]

James I've been making coffee from my machine (la Scala Eroica) for around 4 years now. I have never been happy with the milk steaming on this machine. After watching this, it was me at fault - needed the tilt aspect and just the tip. Thanks for this!

[@GardensOfChina]

As a new barista at a fancy coffee shop I was dying to understand the process more so my results are more reliable thank you!

[@lynou-cats]

That was so professional thank you for those advices :]

[@Emily-hd9sm]

Dang James could do a whole coffee-themed science course, he's a great teacher! I love the science of food (as a baker, pre-med students, and new coffee enthusiast), and James takes concepts I learn about in super complex ways in classes and makes them accessible!

[@UrDraco]

Thank you James for helping me solve my “milk turd” problem. A former chain barista taught be to steam and it left warm milk with a ball of foam on top. Such a difference the first time I got the glossy foam.

[@jamiecollins6054]

What a great video, James has a calm, informative, knowledgeable, and confident tone to his voice that you just cannot pull away from. His passion just flows from the screen

[@bjornoster3315]

man, you saved my day! I just bought my first espresso machine a few weeks ago and had troubles making milk not just hot but fluffy... you needed 9 minutes to get me to a perfect foam!!! Thx so much, you're awesome!! Please keep going your tutorials!

[@MrTyler0815]

Ive seen lots of tutorials but your explanation helped a lot and is the best. Great to have glas and show how deep your tip is under the surface. great latte didactics

[@moose99moose]

James, you are a gifted communicator - explaining science well and simply. And great coffee tuition too 👍. Thank you

[@homosexualpanic]

Really great description of surfactants

[@rowenalim9757]

I am a student barista and I'll be having my pre assessment tomorrow but I am still having difficulty getting the right micro foam for my latte... watching your video really helped to fine tune my process and I would like to thank you for that... hopefully I'll do well and earn my certificate as a barista 😍🤞

[@hitchjack]

How did it go?

[@Khalil-Ibrahim21]

Yeah how was it?

[@lydiamulfinger]

Where do you need to have a certificate to be a barista?

[@Fire-Nation-OCE]

we need answers, all of us here are holding our breath waiting for an update!

[@hamzailarzeg]

Ayo how did it go

[@thesavage2054]

This really helped me understand why I am doing what I am doing when I steam milk. I never thought I would be so excited to go steam milk! Great video.

[@HelenRoot]

The first time I tried to steam milk, my kitchen turned into a hot mess! After watching this video, I did it perfectly 1st try!!! Thank you!

[@amsoco]

I usually don't leave comments buy your video is the most instructive I have ever seen about this theme, it really shows you have abondant knowledge on the matter. Thank you for sharing with us!

[@lindeenance238]

This was exactly what I needed to get started on the right path with my new Breville. Thank you for making the process of foam milking much less intimidating! 🙏🏼

[@OtterArena]

This video was SO helpful! I've been struggling to learn how to steam milk at work without burning it or adding a ton if bubbles, so I've been stuck making iced or milk-free drinks... 😂 Looking forward to giving it another go after this!

[@colourfulY]

I have been researching so hard to figure out why there’s big bubbles in my milk when I have done everything right. And James Hoffmann is the only person that explained this! I always learn something new in James’ video each time I watch it.

[@sumnerjones8588]

The chemistry explanation is fantastic, and beyond fascinating!!

[@jonlilley2832]

Thank you very much for all the chemistry behind the process, James! You're a blessing to the coffee drinking world! Cheers!

[@zeknoss]

It's a great experience to understand the science behind your motor functions. I've been steaming milk for years and learned it on my own but thanks to you, I know what I know with much more precision! Thank you very much James!

[@82NSI]

Watch once, tried once, and succeed. Excellent video🎉

[@manu_705]

Problem solved. Didn't know that whole milk was the reason for my low quality steaming. I tried skim milk and now it is a completely new adventure with awesome micro foam. Thanks for the video!!

[@osamamoin4270]

Quite interesting... Previously I've heard that full fat milk produces better outcome for latte art.

[@manu_705]

@@osamamoin4270 I have been using whole milk since I got the machine 1 year ago. Always having inconsistent milk texture with thick bubbles rising after steaming, no matter what I did. Since I got skimmed milk two days ago, I have poured 3 perfect flat whites with outstanding microfoam and it's becoming a fact each time rather than a simple coincidence.

[@alangraham6164]

James, thanks. All it took was a few minutes to skip through to the part where you explained it then showed it clearly for me to replicate first time. This is like science man, science.

[@avian9564]

I’ve been a barista for about five months with no “proper” training so this was super helpful in brushing up on technique. Thanks!

[@joeltimothyandco]

I've just started at a cafe here in Northwest Arkansas (Airship Coffee), and have been frustrating myself with the difficulties around steaming really good milk. (Particularly pouring art.) This video was super helpful! Thanks again, James. 👍🏻

[@TreeManBen]

This is EXACTLY how I teach milk texturing. I just did an intro for a new shop owner today and recommended your channel for more info and tips. Spot on James!

[@jallowjerry9452]

Where are you from?

[@TreeManBen]

@@jallowjerry9452 Charlotte, NC

[@FriscoKazvartuez]

That you can practice with detergent is my biggest takeaway. amazing!

[@lewko1]

It also tastes better than soy.

[@BGross-wt7yc]

Technique AND the science behind it: perfection in content, well delivered! Thank you.

[@syedharisahmed2982]

My god, how well you expound the science of steaming milk, I am amazed. I am a novice to this process, hence looks like I stumbled on an encyclopaedia on steaming. Well done!

[@Gcherry64]

The step-by-step guide was extremely helpful. I've been really struggling with where to place my wand and how long I should incorporate more bubbles into the milk. Using water to show where it was and what the wand was doing was great!

[@wendybowman5871]

This was a good refresher. It’s been a long long time since I was the go to maker in the office to make drinks. I’ve been wanting to get back into it.

[@ZombieBrainz]

That glass pitcher looks like a great training tool!

[@snh4228]

I think its just a regular brewing carafe, but you're right, good to use to practice.

[@billybookmarks8572]

The tip with the water and the washing up liquid for practice is a stroke of genius!

[@menheny]

So, so many thanks James. Think I must’ve tried almost every milk frothing video on KZbin. This is the only one that worked for me.

[@jakegarcia1796]

Fantastic explanation! I loved the use of the water to illustrate exactly what was going on. I actually watched this video a couple months ago but was still saving up. Just got my espresso machine yesterday and decided to “wing it” on the first milk drink (too excited) and it was basically hot milk. I’ll give this process a shot next time! I find myself coming back to the videos periodically to re-check my understanding on concepts and the videos are so rich, I always learn something new I didn’t catch (or remember).

[@C4nnibalC0rpse]

I moved from a single hole steam tip to a three hole steam tip and found that I had to use a different technique for the latter in order to get the milk to foam well. The learning curve for the three hole steam tip was also very steep so maybe it would be instructive to have a video to compare steaming techniques and results using 1-hole, 2-hole, 3-hole and 4-hole steam tips.

[@epsicron9209]

Very late, but on most home machines, think breville, sage, and any other similar model, the pressure is calibrated to the machine itself, so having a multiple hole tip won't really do much benefit as the pressure won't be as strong

[@stoovurns73]

I'd love to one day see a guide to latte art. I always seem to get the steaming fairly right, or at least good enough for me to be happy with, but I suck at latte art.

[@seanfair7968]

check out Lance Hedrick's channel - latte art world champion and the guides are excellent.

[@knguros9415]

Probably the greatest content creator in KZbin, there’s unmeasurable value in every single video, we highly appreciate it, I’m moving to Patreon without a doubt.

[@luisanagyidaiviau9916]

What a fantastic video!! None of the barista trainings and courses I've taken so far were able to explain everything so well and clear! Thank you so much for providing such quality content for free to all of us ❤

[@alejandrotumilasci]

Thanks for the tips! It was really helpful. I'm currently studying and doing a course to became a barista and one of my main struggles is foaming the milk in the correct way and identifying when it's ok or not. You not only explained it very well but also gave very specific tips that I didn't thought about before. And also, the reason behind why we do what we do. Love watching your videos and learning from you! I hope I could meet you in person one day or even study with you if you teach too.

[@j.cordero6965]

Holy cow, I was thinking the other day about how you didn't have one of these. I'm delighted now!

[@andrewchan9925]

WOW! Amazing explanation of how to steam milk. Thank you so much for your time and effort on explaining and breaking everything down to where I can (as a newbie) understand the process. I will certainly be practicing more on steaming milk but now I will also understand what I'm actually trying to do. Thanks again and keep up with these great videos!

[@AdventureThroughLife]

Thanks for the video. My workplace doesn't teach this properly, so I needed a tutorial to do my job well. I always feel bad if I make a bad coffee for someone. Hopefully, this will make my customers happy.

[@bossbaby2119]

Thank you!!!!!! As a novice barista who’s been struggling with steaming, this was extremely helpful!!

[@LanceHedrick]

Thank you for the shoutout in the caption!

[@navendusharma5829]

I've learned more about science from James than I did in my school.

[@janmikehome4481]

Same.

[@stephenbriggs1736]

Come on, most of us can make a baking soda volcano. However I’d imagine my volcano microform could use some work.

[@adamevans1989]

I have insanely heat sensitive hands, so I do not hold the jug at any point that can get warm. I do have a jug with a heat sensitive sticker on the side which roughly tells the temperature of the jug/milk inside.

[@varno]

If you listen to the milk, you can actually hear the temperature change over time. The pitch changes and as it reaches the end point it gets deeper. You can use this to judge the temperature.

[@artahis]

Really useful tip. Could you tell me if the sticker is actually fast enough to show those kind of temperature swings? Because I have an analog termometr in my kettle and it usually is about 5 degrees behind the actual temperature.

[@bumbedynasty7883]

@@artahis i think that depends on the brand of sticker. Not too sure since ive ditched the one and only sticker ive used. But it terms of the one ive used, it took a few seconds to catch up to the actual temperature. But if we're using wands, that difference in seconds i feel is too drastic. I used to stop steaming when the gauge hit 120° and it would catch up to about 135° (about 50° C going to 57°). Once you get a feel, you start to need it less... plus the sticker "broke" (stayed at 170° regardless of the temperature)

[@littlejackalo5326]

It's very easy. Get a thermometer. Some of the digital instant read ones have a clip that allows you to clip it to the side of the metal cup.

[@chloelo6415]

Sir, I have to say, good teaching is a very rare ability and you definitely have it. Thank you for explaining the whole mystery around milk frothing and I cannot wait to get back to latte art. Now I just need to get a good espresso machine!

[@stephenjenkins1102]

I must have watched 20 videos on steaming milk, this helped more than any of them and really gave me an understanding of why and what is happening, thank you.

[@hanzohcafe.]

It takes a lot of practice to perfect the consistent milk steaming procedure. I think practice and experience are keys to achieve the perfect milk texture plus James' scientific explanation of what happens behind the scene of the whole process takes us to the next level. My current challenge is consistency, either too much or less foam. Don't stress it out, enjoy the process! Happy steaming!

[@abdulwahabhalidu3340]

❤️❤️❤️❤️❤️

[@treaps]

useful primer! i also appreciated the lack of sponsorship break, didn’t mind james repping a product in actual use.

[@Scotty_in_Ohio]

This definitely helps! The detail about what's actually going on, for me at least, helps to see where I may be going wrong. All too often when milk/coffee drinks are being made on camera they show about 10 seconds of the milk steaming process and you really have no idea what going on - it could be a conspiracy to keep coming back to coffee shops because we just can't seem to get it right at home ;-)

[@Twilightmylittlepony]

Thank you very much for this vid. I've had a coffee machine at home for 18 months. I've watched 100s of vids and this is the only one that has helped me get smooth silky milk. Huge thanks.

[@koencoolsaet9065]

This was very interesting. It is now obvious that i steamed for too long and the milk tasted awfull because it was too hot !! Thank you James for this very detailed and technical explanation video.

[@lynxznet]

Absolute gem of a video as usual James. You’ve helped me realize my mistakes and I continue to grow as a home barista as a result.

[@JLRocco43]

"what are your struggles with milk steaming?" well yes my problem is having enough money to buy the thing for the milk steaming

[@anttitenhunen4725]

Just buy a french press? :D You can get those for like 5€

[@brunocyclist]

@JL since I have my Cafelat Robot, my old budget espresso machine only got used for steaming. The other day it shorted out our electricity circuit so I used the french press/cafetière instead. My wife liked the texture from that even better. Very rich, velvety and foamy. And it's super easy. No problems using plant milk either.

[@AminHafiz]

same thing I was gonna comment lol

[@thorr18BEM]

There are a bunch of electric milk steamers which are $40. More than a manual one but, still, that's what I used before I could afford an expensive espresso machine with included steamer.

[@antariksavvan]

Bellman stovetop steamer is pretty cheap and works just as well

[@esnnfesnnf5087]

This video made my coffee to the next level thanks to James, Cheers

[@eshaantandon1463]

Thank you for an excellent tutorial. Basic aspects were well articulated and the explanations provided were clear.

[@ericschleining9989]

Lemme start by saying my attention span has been ruined by modern social media. I don’t know what it is about him, but I can watch a full 30 minute video on him comparing coffee grinders or steaming milk and be interested the whole time. Great video. A true master of his craft.

[@glireweatherwax8074]

I just found this channel, and I've been binging it. Super cool stuff, I really appreciate the level of detail and the real elegance of the explanations. I sort-of understood the idea of surfactants in things like milk but the idea of it wrapping around not-water (and therefore air/fat) really clicked in my head. I'm late to the party on this video, but I do have a question: Does the presence/absence of a squeal at the outset mean anything? If someone begins to steam milk with a long, loud squeal, are they necessarily doing something wrong (or right)? Or is this just kind of an idiosyncrasy in the process that doesn't signify anything?