Oh yeh! I sometimes talk in seconds, but watching the volume of milk increase is MUCH more accurate, as every machine has different steam pressure which will lead to different volumes of froth being added per second depending on the machine! How did you go?

@@brewbudsclub The 1 cm worked much better for me than a set time, I'm able to get that wet paint-type consistency. So now I just need to practice the art part. Thank You!

@@g12196isn’t 1cm stretch is foamy and more like a cappuccino?

Nobody talks about it because it's not really that important. Technique is exactly the same no matter how many holes your steam tip has. Bigger machines tend to have more holes, but you wouldn't want lots of holes on a machine with a smaller boiler/thermoblock setup etc.

Agree. I went from a steam tip with a single hole to one with 4 holes. Technique is actually different.

agreed. the length of steam wand,the number of steam wand hole contribute to create great milk. otherwise, the milk just hot without enough silky and smooth texture

No arguments here!

Ikrr i have a breville impress express and it just doesnt hold up to the commercial machines lol

If you have a breville dual boiler, no offense, but it's not the machine.

The Brevilles dual boiler is capable of great quality milk. The LMLM is elite though for milk, it's better than several commercial machines I've used.

@@brewbudsclub​what does LM stand for? & on that note im contemplating to get a Conti Monte Carlo 2 group machine or La Marzocco Linea Classic 3 group. Which one would you recommend?

The cup is angled I guess

relatable. At least u got lattes

Sit it in the same position and eventually the whirlpool will start it just takes a bit more time. You can also get a smaller milk jug (400mL) and heat less milk at a time (a cup worth instead of a mug) to help the whirlpool work faster. I've used the same technique on machines from $300 to $30k, works the same although obviously easier with more steam pressure.

60-65 Celsius :)

Are you using full cream (higher fat content) milk? some milks separate really badly so although it looks like it's wet paint and silky, by the time you pour it has separated. Probably the best thing for you to do is to send a short video of your milk texturing and pouring to my instagram (@thecoffeefusion) so I can see what's going on. The main things I would have suggested (too much air in your milk, separated milk, pouring from too close to the cup) you all mentioned as not being the problem.. so we'll have to dive a bit deeper!

@@brewbudsclub I'm currently using Zymal lactose free milk so as you said that might be the issue. Also, I can't currently make a video as my phone is broken but if it's to do with separation, how would you go about fixing that?

It's the exact same technique. I use this technique on machines from $30k to $300. Promise. You can send a video to my Instagram and I'll give you some pointers.

Loveramics :)

It's the same technique for texturing no matter which type of espresso machine you're using. You use this technique whether you have a $300 Breville or a $30,000 commercial machine. So to answer your question, everyone who has a machine and wants to learn.

@@brewbudsclub the basics are the same (foam first, then whirlpool), but cheap machines take 4-5x the amount of time to steam, create far less steam, and require a number adjustments to technique. A newbie with a single boiler breville won't get a lot of use out of this video unfortunately. I'm not trying to be a dink, this video just seems a bit out of touch.

They have less steam pressure, but the technique is the same. It just takes longer. The problem most people have with their cheap machine is that nothing happens in the beginning, so they start moving around the spout of the steam wand, perhaps moving it up and down, trying to make something happen. Instead, if they just sit it in the correct position, the continued steam pressure in the same, correct spot will start to cause the milk to spin, which is what you need to take the air you've added and incorporate it into the milk. I've helped thousands of people improve their milk quality, from people just saying they've watched the video and now it's improved, to them DMing me on insta with a video and me providing feedback. Same technique, a range of home machines, good results all round. What technique would you suggest for someone with a cheaper machine which will result in better milk quality, if this isn't it?

@@sethbclark well everybody who is new to making coffee with such a machine needs to know how in the beginning. I watched many tutorials to get better with my machine.

I drink espresso, I drink long blacks, I drink filter coffee, I drink milk coffees. I have worked in the industry since I was a teenager and it is a major part of my life. I sincerely disagree with you, and your snobby attitude doesn't do our industry any favours. Jog on.

@@brewbudsclub Have an ice cream if that's what you're into, but don't call it coffee.

Ever heard of preferences? Some people can't take the bitterness of the coffee too strongly, so they added some sugar to balance out the bitterness so its drinkable for them. Hell, I like my coffee black, but i won't condemn other people for not liking it black and calling them "not coffee". Like it or not, its still categorized under coffee because the base is coffee. The world would be a dark place if everyone was as strict as you do.