Yeah, was going to say, I've tried this method and mine pops right off if I don't have the big cylinder on. I think it might be because I regularly remove that steam wand part to clean it.

Yes, 100% true, I have had my steam wand pop off a few times with the panarello nozzle removed ( which you really need to do to get micro bubbles) and shoot off at high speed into the milk, my fix for this was to saw off the bottom half of the panarello and then re attach to the wand leaving the bottom part of the wand exposed but firmly held in place by the top half of the panarello...hope that makes sense, I have used mine perfectly safely for a few years like this

Ik krijg geen schuim op mijn melklaag helaas.Doe het net zo,maar is gewoon hete melk bij mij.Heb speciale melk on op te schuimen.van Fiese Vlag

Mine keeps popping off. New machine. Trying to get good with the wand attached.

I was trying to make silky milk/foam texture with metal attachment on it for months and I had never succeeded. Reading this comment, yesterday I have tried without metal attachment and result was perfect at first shot (of course with recomendations on placement in this video). It's quite funny why Delonghi imposes that metal piece, it's almost useless.

Thanks David, I'm really glad to hear such positive feedback :)

Cheers! I'm pleased to hear this was of value to you :)

Right ?!!

Glad to help, thank you for sharing your appreciation

I'm glad it was useful to you :) I appreciate you leaving a comment, cheers

You're welcome, I'm pleased to have helped :)

Thanks Christian, I'm glad the video was helpful to you :)

:) thanks for your feedback, I'm pleased to hear it was helpful to you

Thank you! I appreciate your feedback, enjoy :)

Thanks Shandie, I'm pleased to hear it has helped :)

Thanks Adrian :) I really appreciate the feedback

I'm pleased to hear Jesse, thanks for showing your appreciation :)

Thank you :)

Thanks :) Glad to hear it was of value to you

Thanks for watching. Glad to have helped :)

Thanks Linda :) the comments like this make me smile, thanks for sharing

Cheers :) glad it helped

Thanks for watching! I don't know much about pasta, although I do think I know what you mean haha :)

Thank you :) Enjoy!

Thank you :)

pleased to hear :) thanks for leaving a comment.

Thank you, I'm glad to hear it was helpful :)

Haha woah that's a lot of attempts, yeah the attachment sure can make things more difficult, let me know how you go :)

Glad you're now happy with your results, well done :)

Thanks for your feedback :) I'm glad you liked it.

@@tyler.martin Loved it, you thought me how to make great coffee with my inexpensive machine, that is golden.

:) Thank you, I appreciate the feedback

du är välkommen, tack :) detsamma

:) well done, impressed to hear you got it straight away!

Pleased to hear :) I appreciate the comment, cheers

Thanks for watching :)

Thanks :) glad to have helped

Glad to have helped :) Thanks for the feedback

Thanks Nisha :) enjoy!

Thank you, glad to have helped :)

Glad to hear :) Thanks for watching

Haha ok :) thanks for sharing it Leah

haha thanks! glad to have helped, enjoy

Thanks for the feedback :) I'm glad it helped

Thanks for watching :) Don't give up

Thanks glad to have helped, that's right - having the attachment removed certainly makes a difference :)

Thanks for watching, hope it helps :)

Thanks for watching :)

Thanks :) glad to have helped. Yeah having an angle on the wand does help form a vortex, but it is possible without it, if you counter-angle the pitcher enough. You can notice in my other coffee videos I actually tilt the whole machine back to create a bit of an angle on the wand as I found it helps establish a vortex quicker, it's a subtle difference but one that I do find helps me.

@@tyler.martin yeah, I tried tilting the machine also :))) I have this DeLonghi for 8 years now and never liked the frothing. Thanks for the tips, they really make a difference. Now I'm watching your stronger coffee video :)) as my machine does not make the coffee strong like it used to in the beginning.

@@AndyFerdean Great, glad to have helped, hopefully that video helps too. Enjoy

Thank you, I've found that the cappuccino maker attachment seemingly reduces the directional force of the steam. This can make it more difficult to generate sufficient speed on that all important vortex, which we need present from start to finish to distribute the introduced air throughout the milk. The only issue that has been brought to my attention thus far, with having this attachment removed. Is that the nozzle that forms the tip of the wand residing beneath, can pop off during the steaming process. So ideally, for your safety - this nozzle should be fastened more securely in some way.

Спасибо

No, it should just be delivering steam, if the parts haven't been regularly cleaned then you could have built up deposits inside causing it to drip in combination with the steam. Also incase I misunderstand your question and you're maybe not aware - if you don't press the steam button prior to opening the steam valve then it will deliver hot water only. To deliver steam from the same wand, first press the steam button, wait a few seconds, and then open the steam valve.

Hi Marcia, thanks for your comment. I am using a 14oz pitcher, and yes there is a link in the description which should display a similar one on amazon if not the same. On this machine either a 12 or 14oz stainless steel pitcher will work best. Thanks for watching :)

@@tyler.martin Thanks! Sorry I overlooked that link. But thanks so much for still responding. Looking forward to more great videos!

That doesn't sound ideal. I recommend purging the steam wand prior to steaming milk, purge until the steam is coming out strong and steady, this can usually take at least 10 seconds, then close the steam valve, submerge the wand in the milk about 1cm and then reopen the valve. I do this transition within a second or so, otherwise the steam supply has to reinitiate again from the dribble it begins with, defeating the main point of pre-purging - with this machine. If a lack of sufficient pre-purge isn't the issue then it could be that you have limescale build up in the machine and wand, so a de-scale could resolve the problem or maybe even run the descale twice if it's over due. Also make sure the wand tip nozzle attachment is clean on the inside, it can easily be half blocked with dried milk over time if you don't post-purge, and take it apart to clean often. If none of these things help and there's plenty of water in the tank and you don't have a blocked water filter that needs replacing, then I'd probably begin to suspect a mechanical fault .

Sorry to hear your having this problem, please share your experience under the pinned comment relating to this if you feel it could help others. Thanks for watching, and all the best :)

That's what mine was doing so I looked at it very closely asni was attaching it and I found that there is a tiny little notch you need to line up on to the nozzle once they both line up u push it up as hard as you can until you hear a click.

Hi Catie :) In this video I am using a 14oz milk pitcher, there are links in the description that may help you find one. I find with the limited steam output, it's best to use a small pitcher to steam the milk for one drink at a time.

In full working condition, this machine is capable of delivering both hot water, or steam from the steam wand. To deliver steam, you first have to press the steam function button before opening the wand valve, as shown at this point of the video: 12:29 . Once you are done steaming, first close the valve to stop the flow and then press the steam function button again to end the process.

I am using a 14oz stainless steel pitcher, there are links in the video description. If you prefer dairy milk, a full-cream milk will yield the best results for texture and pourability. To achieve similar results using a plant based milk, opt for a barista formulated blend. These are specifically made for steaming. Note that different brands and different types of plant/nut milks all behave differently when steamed, so experiment with different formulas. Personally when steaming nut milks, the best results in both texture and taste I have achieved with them, has been when steaming barista formulated almond milks. This is including the latte art pourability.

I know what you mean but no, I think that is unlikely to make a positive change with this machine and wand.

Hello :) Thanks, I'm glad it was of value to you. I am using a 14oz pitcher, or 400mL in metric.

@@tyler.martin Great, thanks. I found a 414ml stainless steel pitcher in a local shop for 5€ 😊

Perfect :) enjoy!

Hi thanks, currently yes it does. If you prefer dairy milk, a full-cream milk will yield the best results for texture and pourability. Skimmed or low fat milks etc all behave differently but it still works. To achieve similar results using a plant based milk, opt for a barista formulated blend. These are specifically made for steaming. Note that different brands and different types of plant/nut milks all behave differently when steamed, so experiment with different formulas. Personally when steaming nut milks, the best results in both texture and taste I have achieved with them, has been when steaming barista formulated almond milks. This is including the latte art pourability.

Many find that cold full fat yields the best results. Skimmed and plant milks can certainly also work great too - Each milk type behaves differently when meeting steam. Gathering the experience of working with a variety of different milk types can help further establish your understanding and technique, in comparison to a reality wherein you have only ever learned to steam one type.

@@tyler.martin thank you very much, that’s great info

As far as I'm aware, it's not physically possible to achieve the desired texture for latte art without the milk being within a certain temperature range. Typically whenever you see latte art, it has been achieved by steaming the milk, to somewhere usually in the range of about 55 to 65 degrees Celsius. However, if you really want cold milk, you can kind of achieve something that resembles basic latte art if you froth cold fresh milk in a French press, or use an electric whisk, though it won't behave the same and will be far from ideal for pouring anything other than thick undefined shapes. Thanks for watching :)

If you prefer dairy milk, a full-fat or full-cream milk straight out of the refrigerator will yield the best results for a smooth creamy texture. It has been the 'gold standard' around the world in cafes for a long time. Skimmed milk creates more of a 'foamy' volume, where as full cream milk, containing more cream, unsurprisingly creates that quintessential velvety volume, that marks a decent cappuccino. Though milk choice aside, technique is really important to achieve a decent cappuccino texture and volume, there's more than meets the eye and it only comes with practice and experience. With this machine I find it helps to purge the steam wand for 10 seconds or so immediately prior to steaming to ensure a roaring steady flow of steam before introducing the milk. Maintain a vortex right from start to finish, skim the surface or 'stretch' the milk a fair bit at the start for a cappuccino, once it's spinning that is. You don't want still nor turbulent bubbling milk, clean smooth vortex only. Focus a lot on not making big bubbles, you only want lots and lots of micro bubbles that you can't even really see. What you will see though is the vortex climbing higher and higher in the pitcher as the volume increases. Ensure this new volume is worked throughout the mix by the vortex rather than just sat on top, finishing up with a good polish can help with this also. To achieve similar results using a plant based milk, opt for a barista formulated blend, otherwise it won't foam well or at all. Also note that different types of plant/nut milks all behave differently when steamed, and then also each different brand too. I can achieve similar looking results with any milk, or milk alternative - as long as it's formulated for purpose. When steaming each, it comes down to adjusting technique to suit the particular characteristics and behavior of each different type or brand.

That sounds ok, it could just be that the grinder is more efficient or in better condition than the one in the machine I used, there are also other variables to factor in such as the physical attributes and condition of the beans used in each case, so the exact dial setting that works in each unique case will differ. If you get little to no flow, it's usually a result of compressing coffee that is ground too fine. So you adjust a notch less fine and reassess, remembering it will take 2-3 coffees to show the new results of each setting change. Start off fine and work your way towards coarse until you get a slow flow. The idea is to find a setting where the espresso flows out slowly, with a higher viscosity than the factory default watery shot. It's also important to remember that the exact settings required to achieve the ideal flow will vary slightly with each different batch of beans, so sometimes adjustments are required each time you add different beans. You can also experiment with turning the min/max dial on the face of the machine anti-clockwise slightly if you get no flow on the finer grind settings - as having a too much coffee ground up and compressed in the machine will also potentially restrict flow. It can also help to take the infuser out of the machine and clean it regularly for optimal flow, the instructions to do so are in the user manual. Yes the same theory applies, aerate and emulsify. However if the liquid lacks the necessary macros/components such as protein and fats then the process will not occur exactly as shown, and the introduced air will not remain suspended for as long as intended. If you're not using diary milk then you can use barista formulated plant based milks to achieve similar results. Or with the addition of the necessary ingredients/macros you can adjust the chemistry of your chosen plant based milk yourself to have it more closely resemble that of diary milk.

@@tyler.martin great thanks a lot, great Information and a lot for me to be getting on with…Will try these tips out. Thanks again!

@@shahedsaffari365 You're welcome, all the best :)

@@tyler.martin one more thing. With my oar milk I am able to get super silky milk but only about 1/3 of the milk is like this, the rest is like it has not been worked. Is this cos I didn’t generate enough bubbles or work them in deep enough? Again thank you man - easily the best tutuorisls on KZfaq for this 🤟🤟🤟

​@@shahedsaffari365 In the case you have foam on the top and liquid on the bottom when using a milk that works, it could mean you haven't had a vortex from start to finish folding the air throughout the entire mixture, so it'll just sit on top, or you've steamed too hot and excessively broken down or denatured the proteins resulting in the air releasing. However if you're not using diary, or a 'barista formulated' plant based milk specifically made for steaming then you'll work the small amount of reactive components available in the said liquid and get some result sat on the surface yes, but beneath that foam layer the majority of liquid will just be flat as if it hasn't been steamed. Remember it's just water with a very small percentage of oats, or almonds etc depending on what you use. So if you imagine steaming just water by itself, will steaming it achieve the desired creamy result? No because there isn't the necessary protein and fat etc. If I add an odd pinch of oats or almonds to that water and a drop of oil, will that result in creamy milk throughout, no. The ratios have to be right for it to work as intended. This is why there are barista formulated variations of plant based milks available specifically made for steaming, to closer resemble the results achieved with diary due to chemistry. I'd say learn with a milk that is known to work so you can rule out the problem being the milk and know when you've mastered your technique, with that you can then have a solid base for comparison and be experienced enough to quickly recognise which milks work and which don't etc. All plant based formulations behave differently and you learn this best through hands on experience, much like skimmed dairy milk behaves differently compared to full cream diary because of the reduced fat content. There is behaving differently which results in you making minor corresponding tweaks to technique to achieve the desired result, and then there is just plain trying to make it work with something that just simply doesn't have the required chemistry. Protein and fat content are very important.

Hi thanks for watching :) This is the trade off with opting for a convenience machine, with which you don't tamp your own puk. You have little control over the outcome, the shot is pulled within a few seconds. The odds are against you if you're hoping to pull a top quality shot. However, I do have a little bit of a work around for you though - providing you're not too particular about the flavour profile and just looking for it to taste strong. With this machine, to try pull a concentrated shot that somewhat resembles that delivered by a commercial machine in a cafe; I opt for a strong bean, set the machine to a fine grind on the dial in the bean tray, and max out the strength dial on the face of the machine. Finally I have the espresso volume dialed in to about 20ml delivery. I combine together two of these separate concentrated 20ml shots so that they form one potent shot of around 40ml, to which I add the steamed milk. The instructions on how to adjust the volume delivered by a particular function are within the user manual. Now, using this method will not satisfy the tasting palate of a coffee connoisseur, due to the insufficient extraction of the full flavor profile. However it will ensure you do taste the coffee over the milk - while maintaining the low water to milk ratio required for many barista style drinks. You want a concentrated low volume shot, not a cup full of hot coffee water - particularly if you want to achieve any latte art.

@@tyler.martin thank you very much! I’m aware that the taste will not be comparable with a manual espresso machine never…but i want to extract maximul from the coffee. Thank you for the tips, i appreciate!😊

@@edibumbaru If you're interested, I do now have a full tutorial on how to adjust the settings to achieve a stronger coffee with this machine. kzfaq.info/get/bejne/pMmBfKmSuNuUlIU.html

@@tyler.martin thank you, i will watch! In the end i went for a Philips 5400 lattego, because on black friday it was at a very good price in my country. 😁but is very helpfull anyway, because it is also an superautomatic espresso machine. I will try to make latte art with a french press, i hope i succeed😂 thank you very much, i appreciate mate!☕️

Hi Mark, haha glad you liked it. As for the amount of milk, I fill to the 200ml mark in a 400ml pitcher (14oz). The steam pressure available is only really suitable for a single serve in my opinion. I've not heard a whistle sound before but I would describe a very loud sound that gets produced as a screeching sound, and this will happen when there is insufficient air being drawn into the milk by the wand, it is only usually heard right at the beginning for a second, before stretching the milk. First of all from what you've told me, I'd recommended acquiring a stainless steel pitcher of either 12oz or 14oz in capacity, so you can maneuver the wand to the necessary depths without any struggle. A larger pitcher will not work too well with this machine. If you're experiencing the loud screeching sound for more than the first couple of seconds try following these instructions: First be sure to purge the steam wand for 10 seconds or so before beginning to steam the milk to ensure you've got a strong, steady flow of steam. Close the valve and immediately place your pitcher with 200ml milk under the steam wand, submerge the tip at least 1cm, then turn the valve open again to begin steaming the milk. Now, it will likely be loud at this step until you simply begin to lower your pitcher, just until the tip of the steam wand just about breaks the surface of the milk at an angle and injects air, while also promoting a vortex to form. At this point the screaming sound will be replaced with the sound of ripping paper as air enters and begins to produce microbubbles dampening the sound. After a few seconds of injecting air (stretching the milk) at this steam wand depth, you can then raise the pitcher up a little to submerge the wand about 1cm or so to continue spinning the milk without adding more air, stopping once the pitcher is too hot to touch for more than a second on the side. Be sure to have the pitcher angled as shown and described in the tutorial to maintain a vortex in the milk throughout the whole procedure. I hope that helps, best of luck :)

Huge help.....got rid of the whistle sound and now for a new pitcher.. 👍🏼

@@markpd81 Great :) glad to hear

I push the nozzle up firmly to check it is fixed in place before turning the steam wand on every time. Also make sure you're not submerging the tip of the wand too deep, it only needs to go a centimeter in. Doing so should avoid the pressure increasing, and then escaping out of the easiest place - the loose fitting.

Yeah, you just need to lower your pitcher and inject some air at the start. After you open the steam valve and allow the steam into the milk, simply then begin to lower your pitcher until the tip of the steam wand just about breaks the surface of the milk, thus injecting air. At this point the screaming sound will be replaced with the sound of ripping paper. After a few seconds of injecting air (stretching the milk) you can then raise the pitcher back up a little to resubmerge the wand and finish the process. Be sure to have the pitcher angled as shown to maintain a vortex in the milk throughout all of this. Consider watching the tutorial from start to finish and you'll have a better understanding of it all. Best of luck :)

I have some tips for you that could help in more detail below, but from what you've shared, I'd presume there is a lack of vortex speed from start to finish due to adjustments needed with the depth and angle at which you have the steam wand tip throughout. If you're not already, I recommend only using a 14oz stainless steel pitcher with this machine while learning. No bigger, no smaller, and fill it about half way as shown. Firstly when you turn the steam wand on in your milk, you need to make sure it has been purged for about 20 seconds and that it is delivering strong, steady steam right away once in the milk. This machine has a tendency to spit out water at the start and that is going to effect the process. Do that into an empty cup before transitioning the primed flow into the milk. I remember mentioning in the video that the volume of the milk will increase as you stretch the milk, but I don't think I mentioned that you should account for this with your pitcher height. So as the milk 'grows' higher in the pitcher you should be lowering the pitcher height in sync with the surface of the milk to have the wand tip remain just below the surface and not too deep for phase 1. Personally I make adjustments to height and angle throughout by focusing on maintaining the speed of the vortex, watching the surface of the milk and newly created foam be pulled down and incorporated throughout the milk. If it is not doing this I adjust accordingly throughout. I simplified the process in this video for learning purposes, just to get it fairly straightforward and not too heavy in details, but in reality there isn't such a rigid phase 1 and 2 and the whole process is more fluid rather than robotic with set steps, you have to move with the milk throughout and adjust to what it is doing. It will never behave exactly the same every time. So in short, in phase 1 you should be slowly lowering the pitcher as the volume increases to incorporate the newly formed foam into the vortex. If the vortex is slow adjust the height and or angle to maintain it's speed throughout. Also for best results it is important that you have a very steady hand, I often contact one of my hands against the machine behind the wand to stabilise the hold. When you move to phase 2, I exaggerated it a bit in the video by the way to demonstrate the adjustment, so note that you don't want to go too deep with the wand, max 1cm. The idea is that during this stage of the process you don't want to be breaking the surface of the milk anymore, but you still want the tip near enough to the surface so that it continues to move the surface of the milk into the vortex. Also another thing that I believe I didn't state in the video is that by the time you have reached phase 2, you can begin to tilt the pitcher more upright as once the vortex is spinning this tends to give it more speed and also prevents any overflowing or jumping of the milk from the now increased volume. In short, during phase 2 you should only have the wand tip ever so slightly deeper than in phase 1 and can also have the tip more vertical than before, but not too straight down otherwise this will definitely cause the milk to jump and splash. Don't be afraid of being near the surface in phase 2 just be very steady and mindful of not breaking the surface of the milk anymore, just that millimeter or so close enough to include the foam on the top into the vortex. Focus on your wand tip depth and angle throughout, remember it needs to be adaptative rather then a set rigid depth, also again it's important to be maintaining a consistent vortex from start to finish, focusing on incorporating the newly created foam with a steady hand. All the best.

Thanks so much for this! I’ll try and see. To be honest, I did decal the machine 2 days ago and since then, I feel like the quality of the coffee has gone down and also , the milk froth er does not work as good(coffee has less cream)Like if it spouts more water during the process than steam. Is this possible? Also, I do use vegetable milk but barista one so it is almost as good as dairy one though of course, I never get as much cream as I know I can get with the dairy one .

I think not

I thought as much. BTW, I really enjoyed your videos

@@lionelhobson7640 Glad to hear :) Thanks for watching.

I see, I'd maybe try coming in from the left side of the machine, with your pitcher spout pointing towards the right side of the machine. Point the steam wand in the center-left of the pitcher and tilt the pitcher back a little with the aim of creating an anti-clockwise vortex. Also, only while steaming - I would also prop the left side of the machine up with a tea towel folded 5 times or an oven glove folded once, just to create more of an angle on the wand and therefore reduce how much angle I need to tilt the pitcher, you can see me doing this in my other videos, but the only difference in my circumstance is that I tilt the machine backwards. Lastly, using a small pitcher no larger than 400ml helps with limited space and weak steam output on some of these machine. I hope that helps and that you manage to create the necessary angle with your machine, best of luck.

@@tyler.martin thank you. I can also bring the wand to the left of the expresso machine (45 degrees) but I am not sure if that would help me. Is there anyway I can send you pictures to show you more precise my setup ?

@@tyler.martin I am not sure what you mean by this, in which video can I see it ? Thanks ( prop the left side of the machine up with a tea towel folded 5 times )

@@lupalb121 You can use whatever you want, obviously whatever is handy in the kitchen at the time to add more of an angle to the wand in an attempt to closer simulate a cafe machine wand vs a wand pointing directly down. It's not ideal having a locked position wand so it's just a little work around that makes a little difference. You can see me adding some tilt here: kzfaq.info/get/bejne/i657atmKmbbamqs.html and here: kzfaq.info/get/bejne/pMmBfKmSuNuUlIU.html I'm essentially placing something under the machine at an angle in the opposite direction to that which I am tilting the pitcher. I do this to compensate for the lack of angle on the wand on this machine. Typically a barista will have the wand at an angle of up to 45 degrees while stretching the milk. If you can't tilt the wand then hopefully this explains tilting the pitcher and the machine instead. The angle not only initially helps to induce a vortex sooner but also allows the steam break the surface of the milk in a way that induces microbubbles, like skimming across the top a little rather than plunging directly down into it making big bubbles. The sweet spot has to be discovered with your unique set up through experimentation, once you have the experience it all becomes very obvious what needs to happen. Keep researching and practicing.

​@@lupalb121 No I do not currently have a public platform for you to send pictures. If you can tilt to 45 degrees then stand with the tip of the wand towards you, pointing at you, and offer your pitcher up to the wand from there, and aim it at one of these points: kzfaq.info/get/bejne/bLKKY7t8zMe0koE.html

Hi Tygo, If I was in this position, I would firstly dissemble the steam wand nozzle attachment and clean out the inside with warm soapy water. I would also make sure everything is perfectly free of debris where it slides on, particularly the lower black rubber O-ring, including underneath it (While being careful not to stretch it). A tooth pick can come in handy for hard to reach parts. I'd then wait until it's all dry and then reinstall the nozzle firmly, before turning the steam wand on. If this did not solve the issue, then I'd definitely replace the O-ring. It should not be allowing water to pass. To prevent a buildup of dried milk on and in between steam wand attachments you should clean the inside of the removable parts regularly, along with purging after each steaming and wiping the outside down. If the leak is not coming from an inadequately sealed join and is further up on the wand, it may be something you need to speak to the manufacturer about.

@@tyler.martin Thank you very much! I also just noticed that maybe it doesn't really work for me because i use semi-skimmed milk, but I think that should be able to froth as well right?

@@tygovanbragt8111 Yeah that shouldn't be an issue, although with diary milk, a full cream milk will likely yield the best results. If your machine is delivering sufficient steam and you've taken note of all that's shared throughout the entire duration of the tutorial, then it'll just be a matter of practice.

@@tyler.martin aha okay thank you very much! We don't have a pitcher atm so it doesn't really flow. I just went with the kind of stick that you hold in 1 hand and has a small rotating mixer (so you have to make the milk warm first). The only problem I'm facing now is that I have to much foam, is this because i let in too much air while mixing?

​@@tygovanbragt8111 If you have too much foam then yes, there is potentially too much air being introduced and/or the bubbles are not properly being integrated throughout the milk in a timely manner. I don't doubt it's possible to achieve similar results by preheating the milk, and using an electric whisk, though it is not something I have experience in at this point, and therefore I cannot assist you with that. However, I can imagine there are better suited resources available to you on the internet that are tailored towards texturing milk with a whisk. I imagine that once you acquire a pitcher, you'll be glad you persisted with mastering how to steam milk using your espresso machine, rather than presumably not quite getting the results you want juggling between the two different machines/devices. You've mentioned you have the same machine, I've demonstrated it is possible and how you can do it with this machine, so as long as your machine is functioning correctly and you follow the tutorial, then it's just a matter of perseverance and practice :)

Hi thanks for your question, you may just need more practice and adjustments to technique. It takes a fair bit of experience to consistently achieve the results you desire. Additionally though, if you're not already, you may find that using cold full fat diary milk will help. The temp setting should not be the reason, this machine shown is also on the hottest setting. Also steaming milk on this machine takes so much longer than in a cafe where you have much more powerful hot steam. There is much less room for error in the small time frame you have there. However, on the contrary using this machine with its weak steam, the whole process is like in slow motion. There is more than enough time to stretch the milk and make it creamy. Although I can think of a reason it would be too quick, and that would be if you're using a very small amount of milk, say in a pitcher that is less than 12oz. In this video I am using a 14oz pitcher filled about half way. Along with all the other details mentioned in the tutorial just pay extra attention on making sure that you make the milk spin in a vortex right from the start and right until the end of the process, then polish it before pouring it into your espresso.

@@tyler.martin As you say, I may be making too little milk because it creates a beautiful swirl, the only problem is that the milk heats up very quickly. I will try this again. By the way my machine magnafica s smart 250.23. After all, they are the same machines

I talk a little bit about this in part 2, always check the nozzle is firmly in place every time before steaming, clean and dry wand components will offer more grip to one another. Submerging the nozzle too deep in the milk increases the chance of it blowing off.

Hi Robert :) Thanks for subscribing. Yes a Stainless Steel pitcher is best suited for steaming milk. However the use of one is only one part of the puzzle. It sounds to me as though you're maybe not achieving the amount of expansion you desire due to inadequate injection of air. Pay very close attention to the depth in which you have the steam wand submerged. Initially, after first delivery of steam, with the submerged wand, delicately then lower your pitcher in very minuet increments. You'll notice, as you ever so slightly begin to break the surface of the milk with the very tip of the angled steam wand, a sound similar to ripping paper can be heard. This is when you are adding volume or creating expansion, by creating microbubbles. With attention to my hands, I can also feel this change in vibration through the pitcher, along with visually witnessing it. Becoming familiar with the process and understanding what is happening to the milk at any given time, comes with practice. I recommend watching the entire duration of my video if you haven't already done so, and I hope that helps. Enjoy!

@@tyler.martin I will try and try, one day I hope that will be a real success , by the way I have the same coffee machine , so it helps me a lot 😀 Thanks for your comment and I will rewatch this video many times for sure , until I figure out how to do it correctly. But before more practice I will get a metallic cup to be sure 😀

It will likely screech initially for a couple of seconds but that should be it. Highly focus on wand depth at all times. It takes practice and doesn't just happen naturally. There is a lot to focus on, all at once. You have to be consistent, focused and determined with an acceptance that you're progress may not be linear, though in time with plenty of practice and persistence it will become very straight forward as to what needs to be done to achieve the result you desire, every time. These written instructions may help clarify the process a bit more: Purge the wand into an empty cup for around 20 seconds or so before steaming the milk to ensure a strong steady flow of steam, remove the purge cup to the side, turn the steam valve off, immediately place your stainless steal milk pitcher under the wand, with the tip of it submerged into the milk no more then a centimeter, and then turn the steam back on. To maintain the ideal steam flow, this transition should take no longer than 2-3 seconds. Once the steam is on with the wand tip submerged as mentioned, and at the angle discussed in this video to encourage a vortex to form, you then carefully lower the milk pitcher ever so slightly so that the steam is skimming the surface of the milk and injecting tiny bubbles. It will no longer be screeching at this point, and instead should be making a sound similar to that of paper slowly being torn. You will do this for a few seconds while putting your focus into steadily holding the pitcher, adjusting wand depth in sync with the moving height of the surface of the milk as the volume increases. You don't want to go too shallow and create a bubble bath on the surface nor do you want to submerge too deep, lose the vortex momentum, and end up with a screeching noise again or worse, the tip of the steam wand shooting off into the milk under the pressure. During this whole process It is equally important to make sure you're maintaining a steady vortex speed throughout. Once you're happy with how much volume you've created in the milk within the timeframe discussed in the video wherein you feel the side of the milk pitcher to gauge temperature, you then lift the pitcher higher back to the starting position depth where you had the wand temporarily submerged around about a centimeter to turn the steam wand on. You're looking to maintain the vortex in this position (phase 2) until the side of the pitcher is too hot to touch for more than half a second, and then it's done. Turn the wand off, making sure it is still steadily submerged in the milk while doing so. You can then lower the milk out and away from the wand, purge the wand for half a second, wipe it down. Tap your pitch on the counter if there is the odd bubble or two on the surface of the milk, swirl it for a few seconds, overserving the surface of the milk become even more shiny and smooth as you 'polish' the milk. Then pour. For best results on this machine, steam for one drink at a time, use a small stainless steel milk pitcher as shown with a capacity of about 14oz. It's important to fill the pitcher about halfway as shown in the video.

Yeah the functionality is limited, but it really is just an entry level machine in the world of coffee. If you do have this machine, I have a video on how to adjust the settings to get a stronger tasting coffee out of it. kzfaq.info/get/bejne/pMmBfKmSuNuUlIU.html

Thanks for your feedback :)