How To Heat/Texture Milk With Your Home Espresso Machine

[mangowarmespresso]

if you like warm espresso visit mangosandwarmespresso.webs.com

[sidewayss11]

Hi there Scottie and all. I have a San Marino commercial machine with a 8 mm steam wand with 5 holes at .9mm each. Having problems texturing milk, even full cream, for artwork. Dont think it,s my technique as i have done my training and working in restaurants. Will stepping up to a 10 mm arm with 4 smaller holes make a difference? The current one makes coarse rather than silky textured full cream milk froth. Your help is appreciated.

[nanrmz]

thanks Scottie!!! was really helpful!!! 

[freezingheat27]

Hey bro. Ive been trying to do some reserch. Do you think that a clockwise or anticlockwise swirl would make a difference. Ive noticed that a lot of really good latte artists use a clockwise motion. Ive just started back behind the machine (used to do the comps) and Ive lost my touch with the milk. Still quite good but not like thick paint. Could be better ... Any ideas?

[ozzirt]

Thanks Scottie, we beginners need detailed explanations like this.

Nicely done.

[fw23q]

Is it better to have wetter steam or dryer steam to texture milk?

[panhead88]

dryer steam.

[lolgivemeaname]

hahahahaha "the exact amount of seconds you stretch for will depend on the size of your jugs (milk jugs that is)." classic ^^

[nefeloma]

this is definitely not a home espresso machine..the difference in bars are quite important!

[davidr2005]

Are you so sure? Thats an E-61 single group machine, a "home" machine like the one I own.

[nefeloma]

how many bars does it have?i think i've seen max 15 in home machines,but here it seems much stronger

[davidr2005]

This is a home machine, at 0:12 you see thee other side of the drip tray.

12bar you are thinking of is the boiler. The pressure used to steam is much different (1.5bar...ish)

15bar = 217 pounds per square inch

if he had 15 bar steaming im sure that milk would be on every wall in that room.

[nefeloma]

ok,thanks for the enlightment!!:)

[MartialMonkey]

Ok first off this is a domestic coffee machine. It is an E-61heat exchanger tanked (not plumbed in) machine. It doesn't mater what the machine is for optimal espresso extraction you want the pump pressure to be set at 8.5-9.5 bars. What you are seeing in the video is not pump driven but simply steam escaping from a boiler (through a steam pipe) and it wouldn't be higher then 1.3 bar.

[panhead88]

Im pretty sure this is a ECM Giotto. not really a domestic. more like a semi commercial.

[TheOn3LeftBehind]

I heat my milk to 160 degrees, like Starbucks. : ) But then again I make mochas.

[swaggerinmystep]

65 degrees centigrade = around 150 degrees fahrenheit. milk should be heated between 140 and 160, anything hotter than 160 and your milk is scalded.

[josenda2844unome]

this really helps cuz you know, we all have one of those fancy machines in our kitchen rite?

[taloc00000]

you are such a moron.

[winforwon]

he won the world latte art championships in 06...hes bound to

[arabiccola]

Based on the results, I know of no one who can do the milk better than you do, and yes I have always wanted to see how you do it. Thank you very much for taking the time to share this.

[rodentia]

Scottie that was really informative.

[hollowmenrule]

i've been looking for some instruction, i'm good at making a coffee, but want to have fun, and do it better, finding your stuff is a breath of fresh

[thiu12]

I wanna ask, the wand shows in the video is the original or modding one?

[smasherat]

thanks a bunch! exactly what i was hoping to learn......u da best!

[thiu12]

Thanks for your video, this video shows very clear how to texture milk.

[eugeneugene]

good instructional. the vid description could use some metric-imperial conversion and a bit of proofreading tho

[panhead88]

hey what machine are you using? its something i want to get! thanks.

[baconmeister]

Giotto Premium. Use to be made by ECM, now branded under "Rocket Espresso" but still ECM parts. I got one at the end of last year, Standard steam tip is pretty crappy as steam pressure drops way too quickly; I had to modify mine a bit to get proper micro foam.

[panhead88]

Giotto..thats the one..i want to get that and a mini mazzo. thanks for that.

[winforwon]

i think you spend too much money for a giotto. There are better machines for less. The expobar machines (domestic) are nice and a tad cheaper...how did you mod your gioto?

[baconmeister]

Expobar has crappy build quality and not as reliable. The other alternative is VBM Super Lever, very very strong steam but espresso quality probably not as good as the Giotto.

[javab0y]

Can you please tell me what exactly the mod you mention is? I have a Giotto premium with a 2-hole tip and it is really hard to get microfroth.

[baconmeister]

the easiest and the cheapest way is to block one of the holes from inside with a toothpick.

[baconmeister]

Otherwise you can get proper tips with smaller holes from Chris coffee in the US, I think it was the NEW 2 holes Isomac tip, you'll also need to get the 8mm to 10mm female to male converter

[panhead88]

i finally got a Giotto, can I ask what part your talking about? for the steam wand?

thanks.

[baconmeister]

I can't post weblink in the comment section. It's from Chirs coffee in the US. The parts you want are the "New" Isomac 2 Hole Steam Tip and Adaptor converts 8 mm female to 10 mm male, should be pretty easy to find. But do remember it will take twice to three times as long to steam the same amount of milk.

[s10224]

Cool! thanks for the video :)