My chemist intuition says it’s probably not sugars breaking down above 160F that causes unpleasant milk flavor. At that temperature, it is probably protein denaturing. Denaturing means the intricately folded structures of the protein chains become disrupted. That probably also accounts for the coagulated scum on your overheated milk. I think it takes considerably higher temperatures to have much effect on most sugars, including lactose.

A pro barista tip: practice with a jug of warm water with a tiny bit of dish soap added! It'll froth just like milk, but you won't waste any product.

I started working as a barista 2 months ago, and I can clearly see that repetition brings a lot faster results. The bakery I work at didn't have anyone specialized as a barista and my previous work implied only taking some coffees because I was a bartender at a restaurant where we didn't have a barista too (looks like there are not that much specialized baristas here in Portugal?), so they told me the basics to use the utensils and I had to learn a lot of things like proportions and milk steaming just by KZfaq channels and practice. Since coffee drinks like lattes and cappuccinos weren't a speciality of the house I made very few ones in my first 2 weeks, something like 15 lattes and 10 cappuccinos per day, and my evolution was pretty subtle. But just that evolution seemed to bring more people, the majority tourists from England, US, France, Spain and Italy that were passing by the street, coming to ask for a latte, a cappuccino or a cortado instead of just an expresso or an americano, making my evolution a lot faster and the clients more satisfied with my service as a barista. Nowadays I can easily do 100+ lattes on a normal day working as a part-time job, my latte art is pretty decent and makes me really happy seeing people smile when receiving a cortado with a heart, a latte with a tulip or a hot chocolate milk with a rosetta and receiving compliments about how good the drink was compared to when I'm not there. Working as a part-time barista was just a way to get some money to buy a better PC and to start investing in working with digital art and programming, but I'm loving doing what I do, I've never liked to do costumer service but I started to love that and, as an artist, I love the art of coffee, so I'll probably choose to keep learning and working as a barista for some time. Thanks a lot for the videos and tutorials Morgan, they helped me a lot and made me discover something I love. 🤍

Thanks! This was actually very reassuring. I had concluded that I just couldn't get that microfoam with a cheap frother, but this helps both know it's possible and showed what I was doing wrong.

Yay! The clock has returned! The best part is, if you want to nerd out, you can watch the clock to see where the edits are, how much was cut out, and whether Morgan has edited anything out of order. (Actually, I don’t watch the clock that closely, but it’s still fun to see something in frame that would strike terror in the heart of a professional editor.)

Here in Greece we use this technique to froth milk for Freddo cappuccino but we use cold milk straight from the fridge.

Thanx fot the tips. Can you please in future include temperature in °C instead of just °F

I can't be the only one who thinks Morgan is so wholesome with anything they do!

I just tried with oat milk and I didn't know frothed milk could be that good, that's incredible

On the subject of no espresso machine, have you ever done a taste test of instant espressos & coffees? I know they aren't as good, but they are what I can handle atm

After watching your videos, I recently purchased a handheld frother. I often make instant coffee during the workweek, just to have coffee on my way to work. Just having that warm milk and that frothy texture makes my drinks so much better. Thank you for this video, I'll be practicing.

I've been practicing with a milk frother without any progress because I don't do the 45 degree angle technique. Now I managed to incorporate air evenly within the milk. This'll be useful as a portable substitute when I'm not at home but still want to make myself an amateur latte heart. Thanks for this.

I always wondered why I was always getting different results with my frother... It was because I was always switching the angles and using cold milk lmao Thank you so much, Morgan! ❤

I love that Morgan continues to read my mind with these videos! ❤

I really mostly use my hand frother for mixing chocolate milk for my kid or hot cocoa for myself. I think a lot of the advice would still apply though.

Thank you so much! Can't believe that you really teach us how to do this with a milk frother at home, and go above & beyond explaining the common mistakes that can occur for beginner. Will keep practicing & hopefully pour a successful latte art soon!

had been searching for such detailed video from days, finallyyy you came up with it . Thanks, it was helpful.

This is the EXACT video I was looking for the past few weeks. Then I chanced upon this video because of the algorithm. This video is very informative. Thank you so much.

Nicely practical yet fun, even for those not interested in latte art. I especially liked your message about the different learning speeds (baristas vs home users). Well done Morgan.

I've worked at a coffee shop for the last few years, but it's not the fanciest or most precise when it comes to making the drinks 😅 (it's really a lovely but). Love your channel for teaching me the things I was never taught!

I’ve been doing this for ages, people never believe me when I say I can do latte art with my microwave and a £2 IKEA milk frofer

Thank you, I’ve seen quite some videos, but this is the most comprehensive on the topic. Thank you from Italy 🇮🇹 ☕️😉

Idk if it's just me, but the jump cuts in the edit seem to be a bit off in the video. They cut Morgan off at parts!!! Great video regardless

Hello there ! ;P I'm from Russia, and i worked as a Barista, now I like to cook more for myself and friends. When I first started getting acquainted with coffee, I watched you, thanks for the video, good mood to you, always ❤‍🔥

this was so helpful, I've been frothing milk like a barbarian all this time and it's alright, but this is just great in how detailed it is

Perfect timing, about to try this out now ❤️

I'm looking forward to applying this. Thanks for listening to your audience

Hand frothers are so much fun to use!

This video thought me I didn’t no how little idea I had of the technique. Look forward to practicing this

I only have a pump style frother but there's still a lot of useful information for me in this video. Thanks for posting it.

thank you so much, this is really helpful, complete and you are really trying to teach, love this content, new fan❤

Yes this is the video I’ve been waiting for my entire coffee life!!

this was so fascinating to watch because I got myself a milk frother a good while ago to make my beverages feel a little Fancier (starting from a base of Just Throw A Glug Of Milk In There), and I never really thought much about the texture of my milk or that there was a lot of technique to it tbh! I was already happy with what I had (which was usually a Very bubbly solid block of foam on top of regular warm milk lmao), but now I'm excited to apply this new knowledge 👀

This video now more than ever, makes me want to see a test of all in one milk frothers with heating. Like the Nespresso one and others. Very informative thanks for the video ❤

Yay! I just ordered one of these! Can't wait to use it to make all kinds of yummy drinks at home 😊😊

I love your videos! Great music in ther background. Excellent technique! Thank you for teaching us the correct way to froth milk. 🙂

You are amazing!!!! :p thx for the shorts videos aswell^^

Thanks so much! Just what I needed.

I got a handheld frother and used it 2 or 3 times, and realized I had no idea what I was doing and need help 😅 Not a coffee drinker, but I'm exploring blume lattes and making tea lattes! 😄 The wealth of knowledge: learning that the milk fat content, temperature and techniques all have a hand in creating quality frothed milk... I feel like I want to buy you a coffee for this information! 🙇‍♀️

6:27 That worked BEAUTIFULLY with the clock in the background!

I love your video on milk frother technique, I've been looking for one but there hasn't really been any good ones on KZfaq, I'm getting better at frothing milk with a hand frother but this video will help me a lot! I really love your videos. Could you by any chance consider doing a video on trying decaf coffee? My mother recently got into decaf because of her heart but we love coffee and we're having a hard time finding any we like.

Oohh, this is super helpful. Thank you!

Ty for make this video I learn so much ^^❤

Your voice is Exactly how I thought it would be 😂😂😂 I found you through your cozy shorts Love your videos 🫶🏻

thx! well documented! i've been trying to master this for months, multiple frothers, jugs, milk types, and i'm still failing! maybe one day!

So helpful, thank you 😊

This is just what I needed

This was so thorough, accurate, realistic and really filled me with a sense of faith to master this new lil hobby of mine. Thanks for such a great video! I will practice hard 💪💖☕

Not thought it possible until I watched this Awesome content Thank You

Thank you Morgan for sharing this video. I'm looking forward to tomorrow morning, I will trying your method, as I ran out of milk trying to make it my way. Wish me luck.

thank you so much . got it on 1st try

I don't drink coffee but I watched this video. Today, my younger brother wanted to know how to use a milk frother our family accidently bought, so I taught him how to make chocolate milk. He adores it. One problem... he's drinking too much milk now........

The first time I used my hand frother I got to much air and it almost didn't want to pour out of the pitcher.

Is this the best video of teaching frothing milk on internet or what? I feel like I can make a good latte at home now. 😀

Thank you thank you thank you for this, seriously, yes 🙏 the phrase 'these have a learning curve' can not be stressed enough, the next phrase should be mistakes.will happen so dont beat yourself up over it practice and patience is key to mastery.

Cool! Gonna try this with hot cocoa soon!

Great video, thank you! New subscriber!

Thanks! Very helpful! 💜 Do you mind doing a video on how to properly care for an expresso machine? I hope have one someday and to take the best care it when i do.

This is a great workaround for travel when I can't take my espresso machine!

Interesting. That layer that forms on top of the milk is so familiar to me that I was kind of surprised that it's not an inherent property of the milk. Where I live, even packaged milk (similar to what you used; not straight out of a farm or something because that's one way people get their milk too - unpasteurized so to speak) is brought to a boil before we do anything with it. The cleanliness and consumption-readiness of packaged milk is unknown to me, but this habit of boiling is (my best guess) due to the fact that pasteurised and packaged milk has not been around for very long in our country. As I mentioned above, we used to get milk in containers straight from the cow and boil and filter it when we came home. When packaged milk came around, no one thought "Hey maybe we don't need to boil it anymore, because it was already pasteurized and cleaned before packing". I never understood how the same milk that I use doesn't get the smooth texture that others on KZfaq had. I guess it's not the same milk to an extent - denaturation of proteins, as another comment mentioned. Also I just realised that, if 'overheating' the milk tasted burnt to you, and I've always drank milk like that, then I haven't really tasted not-overheated milk in my entire life. Lol that's strange 😂

This helped me understand why the pitcher style milk frothers I've used in the past have left me kind of unsatisfied. With those, I have no control over how much air I'm putting in, it just makes a big whirlpool, and I end up with a ton of bubbles sitting on top of my coffee.

I'm not usually a coffee drinker. But I love brewing it. I recently got a small espresso machine but have had some issues getting it to taste right. No matter how much milk or cream I add, it's always bitter still.

Suggestion: Please make a video about coffee grinders! Either talking about the basics, comparing Amazon grinders or reviewing the ones that you already have. On Reddit all people say 50% of your espresso machine budget should go to a coffee grinder because not all coffee grinders work for espresso and it's a very very important part of the experience, so I'm surprised you haven't done a video about it yet!

This is EXACTLY the technique I've worked out through trial and error. Now if only I could figure out where I put my milk frother 😅

You're the bob ross of coffee thank you

our office coffee machine usually over froths the milk and is usually not hot enough. I bought my own jug and manually froth the milk by preheating the jug with hot water and controlling the froth setting by moving the switch from flat to med froth. It's better than the automatic frothing but not smooth enough to make latte art. Maybe make an episode on how to make this work.

Thanks

Ta, Morgan! Cheers☕️

I have other types of frothers, I'm not getting one of these, there was no need for me to watch this video. It was great!

I always make the hugest foam hat with my frother, and I thought that it's as good as it gets. I think this video is going to change my coffee experience 😅

To understand better the bubbles and the milk texture, I i preferred to watch it on a larger screen rather than on the phone. 4K helps.

who knew? Thx Morgan!☕️!

Love your videos Morgan. I don't suppose you have reviewed the Nespresso Barista milk frother? It's expensive, and I'm wondering if it's worth it. Cheers.

Hi Morgan, Is it possible to make latte art with a glass measuring cup? Is a straight spout key to arty pours? I am inspired to try latte art by this wonderful video, but don’t have time to do this often so I’m hoping I can experiment with something I already own.

Boy, was I doing it wrong!😂😂 thank you so much!!

Thankyou for this tutorial.l bought a the first version of the nano foamer the screen kept falling out and the circular screen holder split it was expensive won’t buy another , so it’s back to the cheap wand

Would you prefer to use this method or a dedicated milk frother/heater? I just ordered one and I'm so excited to make fancy hot chocolates this winter!

Do you think that a really cheap one would stop oat milk from frothing nicely?

In my house, we tend to call this a whisky frother. But I’ve yet to froth any whiskey with it! 😂

If higher fat milk isn't readily available, would cream or half and half work?

Hi Morgan! If you don’t have a second pitcher, would it be okay to pour your frothed milk into another cup then pour back into your pitcher? Or would this agitate the milk too much? Or would it be possibly better to froth in a separate vessel then pour that into your pitcher?

thank you for this video. i need to get me one of those. would making latte art only work on espresso? im currently using a moka pot with pre-ground coffee like folgers and a french press to froth the milk. i always end up with mostly bubbles when pouring. sometimes large ones if i take the top off the press too quick. could the heat play a big role too? if its not hot enough?

Does the cup play a role on getting good latte art ? And if yes what are some good ones ??

Can you try to make flavored syrups with Lorann (or any) flavor emulsions? You'll probably need sodium benzoate for preservation.

Hi Morgan, will coconut mylk work for this?

A great video, thank you Morgan! Please publish a how-to-steam video using latest Nanofoamer V2 Lithium re-chargeable device. It has more power (re-chargeable and more power in e-motor) and it spins faster than other hand-held devices (14,000 rpm?). It would be great to know how this helps (or not!!) to create better micro-foam milk for cappuccino, hot-chocolate, chai latte etc. Any tips on using Soy milk and Oat milk with these devices too? Any heating temperature differences to regular cow milk? Is extra time needed to foam up Soy/Oat milk compared to cow milk? Etc. Thank you.

Could you give me some advice for iced latte art?? Should the milk also have to be hot? What are the steps? Thank you!!

If you don’t like or can’t cover the milk with another hand as you tap the pitcher on the counter, just tilt it back a few degrees so the ‘heel’ of the pitcher is the part that strikes, and you won’t get as much of a milk tsunami effect!

This is perfectly timed, because I literally got one myself 4 days ago! Also an actual question: Why do you cover the pitcher with your hand when tapping? Tapping obviously makes sense, but I don’t understand the covering

Hey, ReAnimator is local to me! And I literally just saw someone wearing a shirt of theirs yesterday!

@morgandrinkscoffee I am putting this in your latest video in the hopes that you see it. We are moving into the cold season, and that means stores have started selling Eggnog. I am a big fan on eggnog. Huge. HUGE fan of eggnog. I am also a fan of Lattes. Specifically Iced Lattes and cold, milk-related coffees in general. Can you please share a recipe for an Eggnog latte? Either one that is made to taste like eggnog, or one that uses eggnog in place of, or combined with, milk?

I tried making some frothes milk yestrday with a handmixer 😂 it did work ok but i did scald it a bit

today was a day i really needed the clock and the clock was there for me

What are the cups? They’re really cute.

Autofill of my brain: "go on, go out there..." "... And play, you've been watching TV long enough!!" xD

Is that an Ashewak Kenojuak artwork on Morgan's mug?

appreciate

after creating the foam using the hand frother the milk that i use z its temperature reduces drastically!! any solution for this for the milk to remain hot for a long period of time after using the hand frother?

What about if you make too much milk and it de-froths while sitting out or you put it back in the fridge? Can you reheat it and froth it again without any reduction in quality?

What about something like a cappuccino where you very much want two layers of milk, one foamier than the other? Would that be a use case where you do want to draw in extra air at the very end?