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Milk Frothing for Beginners

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Learn the basic technique for frothing and steaming milk for milk-based espresso drinks like latte and cappuccino. Marc from WholeLatteLove.com shows you what you need to know to produce a creamy and sweet froth for the perfect latte or cappuccino. Included in this video are discussions on proper temperature, steam tip positioning and a technique for practicing frothing without using any milk. Check out these videos for more on frothing: How to Create Latte Art: https://youtu.be/ZIPyN-Hsb7g 6 Common Frothing Mistakes: https://youtu.be/i0Q6Tl-V_uc Milk for Latte and Cappuccino: https://youtu.be/NLO0mWJuIHk Talk to our experts: https://www.wholelattelove.com/contact-us Whole Latte Love on Social Media --------------------------------------------------------- ► Follow Whole Latte Love on Instagram: https://www.instagram.com/wholelattelove/ ► Follow Whole Latte Love on Twitter: https://twitter.com/wholelattelove ► Like Whole Latte Love on Facebook: https://www.facebook.com/WholeLatteLoveOnline/
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Text Comments (398)
TheCynicalDouche (1 hour ago)
How does the steam frother compare to the little hand-held, battery powered whisk-type?
Sam Clark (9 days ago)
thx hank moody
Frank Butera (15 days ago)
Great video. I hate to waste milk. If I start with a near full pithcer like in your video and only use maybe 1/3 of it for my cappuccino, is it OK to put the pitcher in the fridge until tomorrow and just top it off each day?
Whole Latte Love (14 days ago)
Hi Frank, Thanks for the question. It's not something I would do. Why not just fill your pitcher with only the milk needed? It'll froth faster and clearly some hygienic benefits! Marc
christ setiawan (22 days ago)
Still confuse between latte and cappucino. Please explain. Thx so much
christ setiawan (21 days ago)
Whole Latte Love thx so much...... 😘😘😘
Whole Latte Love (21 days ago)
Hi CS, Link below to a video which explains the difference. The main differences are amount of espresso in each and the type of milk froth. A typical cappuccino is 1/3 espresso, 1/3 steamed milk and 1/3 frothed milk. The frothed milk being rather airy. Classic Italian style cappuccino is similar but uses a single shot (~30ml/1oz) of espresso. A typical latte uses a much finer and uniform milk froth and a higher ratio of milk to espresso generally about 5:1 ratio of milk to espresso. Froth for a latte is fine enough that latte art can be poured. A classic cappuccino froth is generally to airy to pour art on top of the drink. Here's the video explaing the difference in milk froth for a cappuccino and latte: https://youtu.be/0vD--H7poxU Hope that helps! Marc
Bob (29 days ago)
I've been spinning the milk for years. Will give this a try
Darwin Foye (1 month ago)
If I'm only making a macchiato, and I have milk left over in the pitcher, can this milk be saved for later use? I would presume not, since the structure of the milk has changed due to temperature and air pressure.
Whole Latte Love (1 month ago)
Hi Darwin, Thanks for the question. Personally I would not save for latter use.
Elijah Hassan (1 month ago)
Do y'all know how to use the manual wands that use the whisk
Whole Latte Love (1 month ago)
Hmm... Manual wand with a whisk? Do you mean something like this: https://www.wholelattelove.com/collections/milk-frothers/products/bonjour-caf-233-latte-frother
bljteam (1 month ago)
The best Channel on the Subject!!!!!
Whole Latte Love (1 month ago)
Hi b, Thanks a whole latte for the comment! Marc
Sarah Hansen (1 month ago)
Thanks for such a thorough video! I am an amateur home barista using my own espresso machine. I loved learning the difference between manual and automatic. I was wondering if this same technique will work for almond milk or if you have any tips on frothing that?
Whole Latte Love (1 month ago)
Hi Sarah, You are welcome and thank you for the comment! You might be interested in our milk frothing guide: https://www.wholelattelove.com/blogs/articles/milk-frothing-guide-grading-10-different-milks It covers froth quality, pouring quality and flavor of ten milk types including almond. Our favorite non-dairy milk for flavor is macadamia. Marc
George X (2 months ago)
Flax milk is good for frothing, I have found. I really love unsweetened flax milk, either by itself or in coffee or cereal. Even when it is unfrothed, flax milk has a creamier texture than half-and-half or real milk. For my simple tastes, if I want frothing, there are alternatives to paying an additional $1500 to buy a brewer that has a second boiler for frothing. Amazon sells milk frothers for as little as $10. So, I am happy with my new ECM Classika PID. True, it does not have a double boiler. But for home use, what I now own is better than what 99.9 percent of people have for brewing coffee at home. For home brewing, that is good enough for me.
Whole Latte Love (2 months ago)
Hi GX, Thank you so much for sharing your thoughts and opinions! The Classika is a fine machine for the espresso focused user! Marc
clips from films (2 months ago)
Awesome tip! I will be saving money by using this detergent foam technique from now on to practice getting the right foam for he right coffee (right now it's hit and miss whether I am making a cappuccino or a latte or something in between, so more practice is needed with this). In addition to upping my game with my milk foaming skills, I will be giving my machine a cleaning at the same time, so it's a win/win all round!
Whole Latte Love (2 months ago)
Hi cff, Great way to refine frothing skills! Just be sure and purge your wand! Marc
SpeedyWinds (2 months ago)
BEST company and videos about coffee equipment. Cheers from Puerto Rico...
Whole Latte Love (2 months ago)
Hi SW, Thanks for the comment! Marc
Jörgen Nilsson (3 months ago)
I really like your videos. Go on! Jörgen from Sweden.
Whole Latte Love (3 months ago)
Hi JN, Thanks for the comment! We will continue!!!
Kurtis Stadsvold (3 months ago)
I can always count on mark to energetically explain things to me. Thanks mark and Whole Latte Love
Whole Latte Love (3 months ago)
Hi Kurtis, You are welcome and thank you for taking the time to comment - appreciated! Marc
Marion K Pegasus (3 months ago)
Is it the same with almond milk etc?
Whole Latte Love (3 months ago)
Hi Marion, Thanks for the question. Almond milk can be frothed. It doesn't turn out as nice as whole fat dairy milk. We recently did a test with 10 types of dairy and non-dairy milk. Get the results of the test here: https://www.wholelattelove.com/blog/2019-national-milk-day-frothing-guide-grading-10-different-milks/ Our favorite non-dairy was macadamia milk. Marc
azrin Yahaya (4 months ago)
thank you mark!!!!
sunita harlalka (4 months ago)
Remember to tap milk 🥛 2-3 time after frothing. Help to make it smoother
Whole Latte Love (4 months ago)
Hi sunita, Thanks for the comment! Yes tap and swirl too! Marc
Kehn Panganiban (4 months ago)
latte is just italian of milk so latte milk doesnt make any sense?
Kehn Panganiban (4 months ago)
Oh lol, i just figured it out that latte milk is just the same of Latte Macchiato here in Italy
Kehn Panganiban (4 months ago)
thanks for response!, i just started liking latte arts lol im also studying to be a barista here in italy, and i dont quite know nothing about frothering yet haha
Whole Latte Love (4 months ago)
Kondhensada if Italian yes. Unfortunately, in the US a caffe latte is almost always called a latte. Apologies! Ask for a latte here and there’s going to be espresso in it
wastelandrebel (4 months ago)
I love mark
Whole Latte Love (4 months ago)
Well thanks! Marc
FSEVENMAN (4 months ago)
Hi Mark that was an excellent video I love the information thank you . Years ago I purchased a Saeco Syntia based on your Product demo video on the unit I've loved everything about the machine in it has served me faithfully for 12 years however it's time for me to buy a new one I would like 1 with similar characteristics and performance. Please give me your thoughts on a Similar modern unit. Please respond @ [email protected] Thanks
Whole Latte Love (4 months ago)
Hi F, 12 years is a great run - you must have taken care of your Syntia! We do get reports of super-autos still cranking out coffees after 15,000 brew cycles. You can contact our coffee experts here for advice on a new machine: https://www.wholelattelove.com/contact-us Don't believe the Syntia is made anymore. Very similar is the Gaggia Brera: https://www.wholelattelove.com/gaggia-brera-espresso-machine-in-black Might have a look at the Gaggia Anima as well. It was a favorite of America's Test Kitchen: https://www.wholelattelove.com/gaggia-anima-super-automatic-espresso-machine
Dana Part (4 months ago)
great video
Whole Latte Love (4 months ago)
Hi Dana P, Thanks for the commnent!
Remon Magdi (5 months ago)
I have krups EA8298 but i cant get smooth froth or foam
forsakensouls (5 months ago)
I hear everybody says they use milk to froth with has anybody ever tried using a creamer for added flavor and frothing or is that not a good option thanks in advance
forsakensouls (5 months ago)
@Whole Latte Love thank you so much im learning more every day
Whole Latte Love (5 months ago)
So we recently did some frothing, pouring and taste tests with a variety of dairy and non-dairy milks. Sadly straight heavy cream was not part of the test. I have a feeling (could be wrong) that heavy cream if steamed will become much too thick. Might end up with something more like whipped cream. But I'll have a go with heavy cream and see what happens and let you know. If interested, here are our scoring results from the tests with 10 different milk types: https://www.wholelattelove.com/blog/2019-national-milk-day-frothing-guide-grading-10-different-milks/
forsakensouls (5 months ago)
@Whole Latte Love i was talking about replacing the milk all together with a creamer. so a heavy cream would work better than milk correct ?
Whole Latte Love (5 months ago)
Hi fs, Thanks for the questions. I personally have not tried adding creamer to milk prior to frothing. Milks with more fat tend to froth better like whole fat vs. 2% vs. skim. Definitely better mouthfeel from microfoamed higher fat milks.
Nizar Alhasani (5 months ago)
Be sure to stop by my cafe if you happened to be in jordan to visit PETRA.
Nizar Alhasani (5 months ago)
Thanks
Nizar Alhasani (5 months ago)
Great , but what about the milk type. Skimmed, low fat or 2%
Whole Latte Love (5 months ago)
Hi NA, Thanks for the question. You can use any milk type. We prefer whole fat milk for best texture. Marc
Laura Pissani (5 months ago)
HELP! how long does it take for a simple/automatic machine to warm up? Mine takes minutes and gets too steamy before the ready light turns on.
Whole Latte Love (5 months ago)
@Laura Pissani15 minutes is Delonghi's recommendation. It should be ready to brew far sooner. The 15 minutes allows the group head and portafilter to completely warm for more temperature stability when brewing espresso.
Laura Pissani (5 months ago)
Whole Latte Love Thank you very much. It helps, although 15 min to warm up seems a lot.
Whole Latte Love (5 months ago)
@Laura Pissani Hi, Any chance your are turning the machine to steam - turning the knob to the left when turning on? If so, you want to turn the control knob to the squiggly icon (looks like a waveform) to preheat prior to brewing. Make sure the steam valve is closed. It's the knob on top of the machine. And, have your portafilter attached to the machine as it heats up so it gets warmed up as well. DeLonghi recommends 15 minutes heat up time prior to use. Hope this helps. Marc
Laura Pissani (5 months ago)
@Whole Latte Love Thank you for replying. I have the Delonghi EC155 and it takes a while to be ready but while doing so steam comes out so I turn it off before the green lights come on. I just bought it, so maybe I am doing something wrong.
Whole Latte Love (5 months ago)
Hi Laura, Thanks for the question. It depends on the machine. Most are ready to go a minute or so after power on. Some automatic machines have a power saving feature which doesn't heat the boiler until a beverage is made. What make and model of machine do you have?
Jen And Urwin (5 months ago)
I have one of the cordless Vava frothers where you can't really hold it at an angle or anything because it needs to be on its base in order to roll the milk, but that results in a fantastic, head of very thicked squirty cream consistency which I can just tip and drop into the mug whether its a Cappuccino or Latte I'm brewing. Since the wand also has to be on the bottom of the pitcher, there are 3 graduations up the inside of the pitcher. I only go up to the second line maximum, but even that doesn't matter. The end result is the same. The frother shuts off with 3 high pitch bleeps when the milk is ready for the coffee... or vice versa. Cleaning the frother is a little awkward because the pitcher is built in to the thing and can't be detached for easy cleaning, but I can scrub the wand without pulling it apart and I can scrub the inside of the integral pitcher with a piece of kitchen towel, probably the most effective way of cleaning it without using scourers or cleaning products which would damage the non stick interior.Works just fine for me. I have the Ninja Coffee Bar drip brewer coffee maker.
Whole Latte Love (5 months ago)
Hi J, Thanks for sharing!
iamgenghiskhan (5 months ago)
Hey this was great! I thought my machine was no good but turns out it was just my technique that was flawed :D
Whole Latte Love (5 months ago)
Hi i, Thanks for the comment.
Agnes Bergman (5 months ago)
Excellent thank you. I feel like a barista after this lol.
Whole Latte Love (5 months ago)
Hi Agnes, You are welcome and thank you for the comment!
wildcats1865 (5 months ago)
Hey Mark, Thanks for the great vids! I Just got a nice Espresso machine, and got the Breville Pro Grinder... Also got a calibrated Tamp, but almost every single time I pull my shot, my right drip spout on the portafilter lags behind. Or drips, while the left side is a nice smooth flow. And the right side often stops before the left. Any ideas on how to fix this? I pull about 1 3/4 - 2 oz shot, at about 26-28 seconds.
Whole Latte Love (5 months ago)
Hi wild, You are welcome and thank you for the comment. Your question made me laugh a little. Every once in awhile when I'm doing a video I get the uneven drips. Most common cause is the machine is not sitting level. Does your machine have height adjustable feet? If so try raising the left side a bit or put a shim under the feet if not adjustable. Marc
milchspender (5 months ago)
Hey Mark! Thanks for the video, really helps. Do you have tips on veganizing the cappuccino..? What plant milk is best for foaming? Which tastes best? And so on.. Thanks!
Whole Latte Love (5 months ago)
Hi ms, Most popular non-diary milks are soy and almond. Both froth relatively well especially for a traditional cappuccino style froth. There are some slight differences in froth quality by brand of milk. Here's a video where we compre 2 popular brands of soy milk: https://youtu.be/yYxuzGdfadA Marc
Paul Wharton (6 months ago)
Really great, clear instructions. Many thanks !
Whole Latte Love (6 months ago)
Hi Paul, You are welcome and thanks for the comment!
Filipe Mateus (6 months ago)
I'm practicing with the detergent and my foam mostly stays in the pitcher. The "milk" pours into the cup but the foam floats on top and stays inside the pitcher. What can i do?
Whole Latte Love (6 months ago)
HI FM, Sounds like you need to get more of a swirl going to mix the pitcher to a more uniform consistency. A small amount of air in the "milk" to start then lower the wand a bit so it's deeper in the milk and find a tip angle/position which cause the milk to roll. Hope that helps!
AnotherAlly (8 months ago)
Just got a new Breville. This helps. Thanks.
AnotherAlly (8 months ago)
Whole Latte Love  The Infuser. Once I figure out how to make my coffee hotter, it'll be perfect!
Whole Latte Love (8 months ago)
AnotherAlly Hi AA, You’re welcome! Thank you for the comment. Which Breville?
Gerald Travis (8 months ago)
Great video
Whole Latte Love (8 months ago)
Hi GT, Thanks for the comment - we like it a whole latte! Marc
nefraw11 (9 months ago)
just found your channel, We are opening a pastry shop in few months, we also serving coffee. I wanted to learn everything. and here is the lesson 1 ;)
Whole Latte Love (9 months ago)
Hi n, Thanks for finding us! Good luck with the shop!!!
Paul Monaco (10 months ago)
I have an ECM Synchronika and I can froth milk but when I pour it in a cup of espresso it does not show up against the brown espresso. It seems the thicker part of the frothed milk is at the very end of the 12 oz container I used to froth the milk. But at that point the milk consistency is not good for making art as it does not pour from the container. How can I achieve a consistency suitable for art from the beginning?
Whole Latte Love (10 months ago)
Hi Paul, Thanks for the question. Sorry for the delayed response just back from Italy visiting a bunch of machine manufacturers including ECM. Sounds like too much air in your milk or not enough roll in the pitcher to break up larger bubbles. Synchronika is an excellent steamer so capable of producing a super-fine latte art quality froth.
Calgray (10 months ago)
Can you get average results using coconut milk or is dairy milk better?
goingsupernova (11 months ago)
Mmm i always love a dash of soap on my latte. Lol. Jokes aside, great video. Helped me a lott!
Whole Latte Love (11 months ago)
Hi supernova, Thanks for the comment. Happy to hear the video helped you out!
A Happy Coder (11 months ago)
Great video, I learned a lot! Made some good steamed milk.
Whole Latte Love (11 months ago)
Hi Happy Coder, Thank you for the comment!
SARAID ESMERALDA Fernance (11 months ago)
you when to quick..:(
Whole Latte Love (11 months ago)
Hi SEF, Thanks for the comment. Great thing about YT vids you can pause, replay etc.
Takaya in Action (1 year ago)
Wow great video
Whole Latte Love (1 year ago)
Hi TinA, Thanks for the comment!
Audicula (1 year ago)
Great video! So for a cappuccino you are constantly lowering the tip of the wand to let air in and for a latte you’re only doing it for 2-5 seconds?
Whole Latte Love (1 year ago)
Hi A, Thanks for the comment. Yes, more air in cappuccino milk and less in a latte. Should be done adding air to latte milk before the outside of your pitcher starts to warm. Time duration depends on how much steam power you have which varies machine to machine.
Taea H (1 year ago)
Ah! Thank you for explaining the different wand techniques!! This is exactly what I needed to improve!
Whole Latte Love (1 year ago)
Hi TH, Our pleasure and thank you for the comment!
Ali H.i.Al-Assadi (1 year ago)
Is very cool ❤❤
Ali H.i.Al-Assadi (1 year ago)
Whole Latte Love u are welcome ❤😊
Whole Latte Love (1 year ago)
Hi M, Thanks for the comment!
anisa khan (1 year ago)
Sorry not second minute how many minutes you need to take to make one cup of cappuccino
Whole Latte Love (1 year ago)
Hi ak, That depends on what type of machine you are using. With a machine that can brew and steam at the same time it's less than a minute in most cases. You should be able to steam milk just about as fast as the espresso extracts.
anisa khan (1 year ago)
Hello sir I just wanted to know what is actual time to make a Cappuccino means total how many seconds you need to take to make one cappuccino
Anca Goka (1 year ago)
Hi. I recently purchased a Delonghi Dinamica bean to cup with an auto frother. Im really trying to replicate caramel machiatto that I love from Starbucks. What temperature should the milk be frothed at to get the exact same froth texture? Thanks a million!
Whole Latte Love (1 year ago)
Hi Anca, Temperature range for best milk flavor (apparent sweetness) is in the 135 - 150F range. FYI texture is not related to temperature in a major way. It's all about the amount of air added to the milk during frothing and the size of the bubbles in the froth. On a machine like yours I don't believe you have much control over froth density or temperature. Think there's an adjustment on the frothing device to switch between steamed milk and an airy cappuccino style froth. One thing you could try is setting to steamed milk for the majority and then switching to the cappuccino froth to finish it off so you get a floating layer to drip the caramel onto.
savage savage (1 year ago)
does it give any way to produce the milk for latte art without high end machine?
Whole Latte Love (1 year ago)
Hi Enis, Thanks for the question. The Gaggia Classic can froth to latte art quality. 2 options to do that. First is the optional Latte Art Wand: https://www.wholelattelove.com/gaggia-latte-art-pannarello-wand-147430150 You can see a barista using the latte art wand and pouring art in this video: https://youtu.be/AENOn1lUuRo Second option is to just remove the Auto-frothing wand that comes with the machine and froth manually.
Jordan Rapper (1 year ago)
Thank you so much for guiding the correct knowledge for great frothing. Seriously you are best coffee maker. God bless you more. Humble respect. You are telling everything in too much detail. Keep it up sir !
Jordan Rapper (1 year ago)
Whole Latte Love Most welcome sir Cheers!!
Whole Latte Love (1 year ago)
Hi EM, Thank you for the comment!
James Brookmann (1 year ago)
Great video thanks
Whole Latte Love (1 year ago)
Hi James, You are welcome and thank you for the comment!
riujithetechnician (1 year ago)
So long as the steaming wand was properly purged after doing the dish liquid latte, there is no chance of soap getting stuck on the machine right? I'm just a new guy at my work at a coffee shop and I don't want to get yelled at for practicing with soap. thanks
Whole Latte Love (1 year ago)
Hi, Yes, purging will expel any soap. Baristas in training use the soap trick all the time. You practice latte art by using a little water with a drop of food coloring to stand in for espresso in a cup. Here's a video with one of our favorite local baristas showing how to pour with colored water and the soap froth: https://youtu.be/tJCBSS0wXjU?t=53m4s
Caroline Saab (1 year ago)
Great video! I've got to share this with my coffee crazy sister
Whole Latte Love (1 year ago)
Hi CS, Thanks for the comment and share away!
Mesfin Belay (1 year ago)
Marc, This is very nice and helpful demo. This is the skill I need to learn for my newly purchased cappuccino machine.
Whole Latte Love (1 year ago)
Hi MB, Thank your for the comment - happy to help!
Peter Richardson (1 year ago)
Thank you, my home btc machine wasn't producing the light foam I was hoping for, and this is the first time anyone has suggested this my not be possible with these home grade machines.
Whole Latte Love (1 year ago)
Hi Peter, You are welcome and thank you for the comment. What make/model machine do you have - not familiar with "btc" unless that's an acronym for: By The Cup. Anyway, if more specific about machine I can tell you if it's possible to get a better froth. There are some tricks one can use to get there with some machines.
Joe Koehler (1 year ago)
Hi Mark. Thanks for the tips. I'm frothing whole milk ( micro-frothing) manually. My froth is like a pillow with no bubbles which tastes great but doesn't allow for practicing 'art'. Is it too much air? Wrong temp? It kind of sits on top like a cloud but won't pour. Just piles up. What am I doing wrong? Thanks.
Whole Latte Love (1 year ago)
Let the milk expand so it covers the tip more. So keep tip position the same relative to the top of the pitcher.
Whole Latte Love (1 year ago)
Yes. Too much air. Start with the Silvia's tip just below surface of milk. A position which causes an occasional rip sound as air gets sipped in due to venturi effect of steam. As the milk expands a bit keep the steam tip in the same position. Don't move it higher or lower relative to milk's surface. As the milk expands air will stop being pulled into the milk. Continue steaming with a tip angle which causes the milk to roll in the pitcher.
Whole Latte Love (1 year ago)
Hi JK, Sounds like too much air in the milk. Temperature should not have a big effect on pouring - just on flavor, so do stay at 140-150F max temp. What kind of machine are you using? Autofrothing or manual wand? Really have to froth manually for latte art quality milk. Less air and more swirling rolling. Get all the air in prior to feeling heat on outside of pitcher then roll/swirl milk until pitcher is just starting to get uncomfortable to hold. Milk surface should resemble latex paint in can with frothing complete.
Christian Dix (1 year ago)
In one of your other videos it was said to not put the auto frothing wand too low as it makes a screeching noise and it isn’t good for the milk and in this it’s saying to cover it completely. What am I missing haha?
Christian Dix (1 year ago)
Whole Latte Love okay awesome! Thanks for the reply and the great video!
Whole Latte Love (1 year ago)
Christian Dix understand the confusion. Go low with the wand to cover air intake if and when you want to stop adding air/creating more froth. You should be able to get there without the tip being to low.
Anthony Perez (1 year ago)
These videos have helped me tremendously to understand and practice on my expresso machine at work. Now I confidently make coffee for guests and they enjoy my coffee done correctly :)) Thank you
Whole Latte Love (1 year ago)
Hi Anthony, Thanks for the kind comment!
I just bought a Gaggia Anima Deluxe. The frother is very short and has a tube attachment. It's different from the one you're using in the tutorial. Is it possible to achieve the same result with my coffee machine?
Whole Latte Love (1 year ago)
Hi PFLP, At the top of the wand is a piece which unscrews. Take that off and slide onto the wand. Then slide on the rest and screw back together.
Thank you for your reply. I purchased the Pannarello wand for my Gaggia Anima Deluxe. How do I attach the Pannarello wand? It doesn't fit and it's not self-explainatory...Thanks for your help!
Whole Latte Love (1 year ago)
The Anima Deluxe should have come with a cappuccinatore. It uses a pick up tube placed into a container of milk and looks like this: https://www.wholelattelove.com/gaggia-cappuccinatore-upgrade-kit It froths automatically into your cup. You can remove the cappuccinatore and use the steam pipe as a manual wand (some skill/practice required for good results) and froth to latte art quality - a very fine microfoam. Another option is the Gaggia Latte Art wand: https://www.wholelattelove.com/gaggia-latte-art-pannarello-wand-147430150 It can work as an autofrothing wand or slide off the sleeve and it becomes a manual frothing wand. Hope that helps. Let me know if you have more questions.
SF A (1 year ago)
when i froth the whole froth comes on top n when i pour the milk comes in cup not the froth. how to mix the froth with milk ?
Whole Latte Love (1 year ago)
Hi SF A, You need to get the air into the milk early when frothing. As the milk expands a bit leave the tip in the same position relative to the surface of the milk. Find a steam tip position which cause the milk to swirl. This breaks up larger bubbles and helps create a uniform froth.
Marco Deo (1 year ago)
I will try the 140F tip on making the sweetest milk
Whole Latte Love (1 year ago)
Hi MD, Give it a try and let us know what you think. Milk is at its sweetest at ~140F! For a drink that stays warm use a pre-heated thick ceramic cup.
Bob Gil (1 year ago)
Does it matter if you use no-fat, 1%, 2% or whole milk when milk frothing? I prefer to use no-fat to cut down on the calories.
Whole Latte Love (1 year ago)
Hi RG, Thanks for the question. It does not matter. It will not have the same creamy rich texture but even skim/fat free milk will froth.
Taylor314T5 (1 year ago)
But can you practice latte art with the detergent froth and an espresso substitute????? Water with food coloring maybe?
Timothy George (1 year ago)
hmmm, would be an interesting experiment. I've been practicing latte art, but its hard when you can't just go back to back to back to isolate what you are doing right and wrong.
Whole Latte Love (1 year ago)
Taylor314T5 maybe but you’d be missing the crema from the espresso which plays a role in the art.
AnakSetan (1 year ago)
i dont have the machine, how to make latte without machine
Whole Latte Love (1 year ago)
To get a good froth for a latte there really is no replacement for manual steaming (some skill required) using an espresso machine. There are frothing devices like this which whip air into milk but finished quality nowhere near actual steaming: https://www.wholelattelove.com/accessories/milk-frothers
AnakSetan (1 year ago)
Whole Latte Love im using manual rok presso for making expresso and for create the milk foam im using french press, and i never got the creamy
Whole Latte Love (1 year ago)
Hi, Well, you need some way to make espresso and some way to make a finely frothed milk. You really need an espresso machine to do those things.
Sana Khan (1 year ago)
You're great teaching people love latte love
Whole Latte Love (1 year ago)
Hi SK, Thanks for the comment!
Lisa Bishop (1 year ago)
Hey; so I’m currently just learning- however I’m being taught that there needs to be a spin or rotation happening inside the pitcher as you’re frothing. I’m wondering if this is true that it’s necessary to be done before adding air to the milk
Lisa Bishop (1 year ago)
Thank you :) I’ll have to try this this morning! Have a great day- and thank you for the fast and speedy response!
Whole Latte Love (1 year ago)
Hi Lisa, Thanks for the question. You definetly want the spin/roll in the pitcher to help break up larger air bubbles and mix to a uniform consistency in the pitcher. Depending on steam power of a machine you may get this as adding air at the start of frothing. On machines with lower steam power get some air in first and as the outside of the pitcher warms lower the tip into the milk to stop air injection and find a tip position/angle that causes the roll.
Dayanne Lira (1 year ago)
Hi I have difficulty between steaming and frothing the milk. How thick should a latte milk look like and how thick should a cappuccino milk look like? Thanks.
Whole Latte Love (1 year ago)
Hi DL, Thanks for the question. It can be a bit confusing! Cappuccino milk is thicker. It has more air in it and the bubbles tend to be larger. For a latte the goal is as fine a micro-foam as possible. It has less air in it and smaller bubble size.
Pavel Olšan (1 year ago)
Hello, can you give me an advice with frothing milk. I have De'Longhi Scultura machine and when I frothing the milk I always get high amount of foam and lot of bubbles :( What am doing wrong? Thank you very much and thanks for the good videos.
Whole Latte Love (1 year ago)
Hi PO, Thanks for the question. Here's a link to a video on how to test, use and practice with your frothing wand. It happens to demonstrate on a Delonghi machine similar to yours: https://youtu.be/gXr7ohKkcBE Usually, too much foam and/or big bubbles mean to much air is being injected into the milk by the auto-frothing wand. Positioning the wand tip lower into the milk often reduces the amount of air injected. As the milk expands in a frothing pitcher covering the wand's air intake will stop air injection. Also developing a good roll in the pitcher help to break up larger bubbles for a creamier texture. These points are covered in the video.
Ellie M. (1 year ago)
What if you only have a blender?
Mahrou Tabesh (1 year ago)
Working on a cimbali machine, thanks to your tips could finally make the right frothing milk, but still can’t make the espresso stay between the milk and the frothing in a mocha latte Could you help me?
Whole Latte Love (1 year ago)
Hi MT, Thanks for the question. If I understand correctly you'd like a 3 layer look with espresso in the middle like a latte macchiato. So steamed milk at the bottom, espresso in the middle and airy frothed milk on top. You can achieve that by frothing a cappuccino style milk - so kind of airy. Pour the froth in your glass and allow it to settle for a 20 seconds or so. Then gently pour an espresso (helps if the espresso has a fair amount of crema) in one spot in the center. The espresso should settle under the frothy top layer but stay on top of milk which settled out to the bottom of the glass. Here's a video showing how to: https://youtu.be/dnGTNh3aDLQ?t=47s
Federico Astica (1 year ago)
That low cost entry level machine looks much better than my low cost entry level machine.
Courtney Johnson (1 year ago)
Very helpful, thank you! I recently became a barista and I have been having a very hard time frothing the milk to make it for a 'Dry' Cappuccino. I can do 'wet' and 'traditional' no problem but for some reason I can't do it dry to save my life. Any additional tips?
Whole Latte Love (1 year ago)
Hi Courtney, Allow the milk to take in more air and don't break up the big bubbles as much.
Fanto Review (1 year ago)
Can someone help me? I can't do that even after a lot of tutorials :\ Telegram : RandomGuy80
Mary Ellis (1 year ago)
I keep getting big bubbles :(
Mary Ellis (1 year ago)
They are made in Birmingham and exported world wide does the steam arm look better? where do you get them we meserment jugs?
Whole Latte Love (1 year ago)
I have never used or seen in person. Maybe available in UK only? Looks like a very compact dual boiler - with small 300ml boilers.
Mary Ellis (1 year ago)
ah i never noticed a hole im upgrading to the Fracnio piccino what do you think of these http://www.fracino.com/piccino.html
Whole Latte Love (1 year ago)
Hi Mary, I have not used that particular machine myself. If it's this one (or your steam wand looks similar) then I'm almost certain it uses an auto-frothing steam wand https://www.kitchenaid.com/shop/-[KES2102ER]-407269/KES2102ER/ Autofrothing wands inject extra air into the milk during frothing making it easier for for novice users to create milk froth. They tend to produce an airier froth than manual wands. Most autofrothing wands have an air intake hole or slot located near the top of the black sleeve. Covering that hole/slot during frothing stops extra air from being added. So the general idea is to leave the air intake hole uncovered at the start of frothing and get someair into the milk. Then cover the hole with milk and continue to swirl the milk with the steam which breaks up the larger air bubbles into a smoother froth. Here's a link to the portion of this video showing the covering of the air intake:https://youtu.be/dATG3QXaLkY?t=3m11s Hope this helps! Let me know how you make out.
Mary Ellis (1 year ago)
Hi im using a kitchenaid artisan i think its a manual wand
Flute Player Victoria (1 year ago)
Great explanation!
Whole Latte Love (1 year ago)
Hi FP Victoria, Thanks for the comment!
David (1 year ago)
Working in a restaurant/bar for 5 months, and lately worky more time at the bar, I'm trying to learn to do some latte art, but it's being hard. I'm not able to froth milk properly yet. Great tips. I'll try them next friday :) P.S. Just one thing about the video, when you compare the two methods (with different tips) it's really difficult to stay focused on which one we want to know. May it would be better if you did it separately.
Whole Latte Love (1 year ago)
Hi David, Thanks for the comment!
MrZeddie15 (1 year ago)
I skipped ahead in the video. Why does my Dish Liquid Latte taste so bad?
Whole Latte Love (1 year ago)
lol!
David Kavalcenti (1 year ago)
I prefer my coffee with detergent foam now, thanks for the tip.
Whole Latte Love (1 year ago)
lol - you're welcome!
Macrae Casley (1 year ago)
go stare at the sun mark
Whole Latte Love (1 year ago)
I could go blind!
BIOSHOKING ROSIE (1 year ago)
Whats The Difference between an Auto and or Manual Steam wand how can i tell the difference? I got the sunbeam torino. I have only ever once produced micro bubbles in the foam once. When i was so tired i might aswell of been asleep. I've been close to reproducing it but never exact. Ni from what i remember you do the whole just under milk thing to begin with then u slowly drop the pitcher about 3 times. But then when i start with the wand a little under the milk i get the all bad screaming sound instead of the kissing sound. What should i not do when frothing milk or soap?
Whole Latte Love (1 year ago)
Hi BR, Thanks for the questions. I've never worked with a Torino, but took a look at some photos and it definitely appears to have a manual wand. With a manual wand, you want to start with the tip just below the surface of the milk. As the milk expands in the pitcher at the beginning of steaming keep the tip in the same position relative to the surface of the milk - so at that point you will be lowering the pitcher. When you have the amount of foam desired, raise the pitcher up a bit so the wand is slightly deeper in the milk. This will stop air from being added. This usually is around the time the outside of the pitcher is starting to warm up. From there, continue to steaming trying to find a wand angle that causes the milk to swirl which helps to break up larger bubbles and create a fine microfoam. Stop steaming before the outside of the pitcher gets uncomfortable to hold due to heating of milk.
cjbotts (1 year ago)
Christ look at the crema at the beginning. I wish I could get mine like that. Guess my Gaggia isn't good enough, or maybe I just suck
Whole Latte Love (1 year ago)
Hi c, Thanks for the comment. Are you using a Gaggia Classic? Crema production has a lot to do with coffee used and getting the grind size right.
Katzen jammer (2 years ago)
Im using a Classic and 12oz jug - but find the milk gets hot way too quickly before any texture is added..
Whole Latte Love (2 years ago)
Hi Katzen, I would make sure the wand is clean and properly assembled. When working right air injection should make for plenty of texture. Here's a video for diagnosing and correcting problems with Gaggia pannarello wands: https://youtu.be/8Tlup2Pilak
toilet paper (2 years ago)
no. thank you Mark.
{___MlpBatPony ___} (2 years ago)
The Coffee Latte tasted Good But i ate some of the Milk Cruz Duh I'm 10 Milk + Life!!!
charlieannep (2 years ago)
Very helpful, thank you
Whole Latte Love (2 years ago)
Hi charlieannep, You are welcome. Thanks for the comment. We love hearing that a whole latte!
Piper Facey (2 years ago)
What about Hot choc?
Whole Latte Love (2 years ago)
Hi Piper, Hot chocolate made with a finely micro-foamed milk is outstanding. Makes for a very rich mouth feel - so much better than hot milk and chocolate with no froth.
Asy Rol (2 years ago)
what type of milk did you use?
Asy Rol (2 years ago)
Thanks ^_^
Whole Latte Love (2 years ago)
Hi AR, We used whole/full fat milk.
62rome (2 years ago)
what about a stove top with a frother?
Josh Rose (2 years ago)
Hey guys, I've enjoyed your videos and have watched a bunch of them over the last couple months or so. You mention mention latte art is not possible with lower end machines. Is latte art possible with my Delonghi Eco310? I'm new to making quality coffee so i'm not ready for one of those $2,000 machines yet but my $500 Eco seems pricey enough to achieve some quality results (edit: i guess it goes for $200 in the states, i live in Korea where it retails at over $500...quite the markup, wow). Also, what espresso beans should i use for Lattes and Americanos (and double shot espressos on their own)? I'm an excited new learner and really want to get as close to commercial quality before i start upgrading gear (more or less by maxing out the machine's potential against my own abilities as they improve). I appreciate any help you can offer. Any advice beyond these couple questions would be wonderful as well! Thank you Whole Latte Love!
Whole Latte Love (2 years ago)
You're welcome! Believe shipping to WI is 3 days.
Josh Rose (2 years ago)
Awesome! Ill check those videos out. Thanks for the advice on the next machine, that question was coming sooner than later i'm thinking haha. No worries about shipping, i know a few third party shipping companies in America that take packages and then ship them to korea. Otherwise, ill be stateside for a couple days in May. How long is your shipping turnover to Wisconsin? Maybe i can just get it from Wisconsin and bring back to Korea with me myself.
Whole Latte Love (2 years ago)
No problem Josh! Silver bag was likely Maromas Orphea: https://www.wholelattelove.com/maromas-orphea-whole-bean-espresso FYI we do no ship to Korea :( We have done tear down videos. We do try and stick to machines that are more user serviceable for those. We do have a cool video on a high-end dual boiler Profitec Pr0 700 machine that has cut-away parts: https://youtu.be/xmSHw1Fudpg Also rebuild vids on machines like the Gaggia Clasic (would be a good next step machine for you!): https://youtu.be/N9i-EH7qXOc
Josh Rose (2 years ago)
Whole Latte Love...Wow, thanks Marc! What a wonderfully thorough reply, you guys really are the best! I'm going to try out your tips and I'll be sure to let you know how they go. As far as espresso beans, i noticed one of your videos mentioning Leftist and the silver-bag brand (can't remember the name). Ill be sure to pick them up from your online store as a thank you for your help. Keep making great videos Marc! A side note...you guys should make a couple Tear-down videos, its always interesting to see the inner workings of what makes things operate and what makes them all different. May i suggest the Eco310 as your first? Haha
Whole Latte Love (2 years ago)
Hi Josh, Thanks for the comment and questions! It's not impossible to do latte art with your machine. It is fairly difficult however. So first thing to do is remove the outer sleeve of your frothing wand. That outer sleeve is an autofrothing device which injects air into the milk. Take it off and now you have a manual wand. Manual wands take more skill to use, but when you get the hang of it they are capable of a much finer froth which is required for latte art. The limiting factor for your frothing is steaming power. More expensive machines have a lot more steam and make it easier to work the milk. When frothing, keep the tip very near the surface of the milk such that little bits of air are ripped into the milk. As the outside of the pitcher warms lower the wand a hair deeper into the milk and find a position which swirls it. This helps incorporate and break up larger air bubbles. Stop frothing before the outside of the pitcher gets to hot to hold in your palm. Another limiting factor with your machine - it brews through pressurized portafilters. Pouring art requires a good crema layer in the espresso. The pressurized PF can produce crema but some would say it's faked a bit. It works by squeezing all the espresso through a tiny hole. This causes bubbles to form and provides the pressure of the espresso brewing process. It's different than brewing in standard non-pressurized baskets. With those it's the coffee puck which creates the pressure and results in a deeper extraction of the coffee. With a decent coffee a pressurized PF will produce enough "crema" for pouring art. As to what beans... Not sure what you have available and what you like flavor wise but I would recommend a traditional Italian style bean blend. Perhaps one that contains some Robusta. Robusta in the blend helps to produce crema even in less than perfect brewing conditions. Hope that helps. Marc
efovadia (2 years ago)
hi Mark, I wonder, whether a machine with a knob is better than with an analogue button? is frothing should start with a low steam and gradually goes to a higher steam? (in this case knob should be better). I'm considering buying the Oscar II, but I'm afraid of the analogue frothing button, which it has.
Whole Latte Love (2 years ago)
Hi efovadia, Thanks for the question. The Oscar II has a lever for turning steam on/off it performs the same function as a knob would by opening a valve. Most who froth want full steam power from the start. In almost all cases, more steam is better!
Ari (2 years ago)
Thanks for this! starting a job at a cafe tomorrow and your videos are saving me! Never took a barista course, but these guides are very helpful!
Jhin a blooming Flower (2 months ago)
How u were hired with no previous experience at a cafe? You are lucky
Whole Latte Love (2 years ago)
Hi Ari, You are welcome, thanks for the comment and good luck with the new gig!
Emirhan Işık (2 years ago)
Hello i am kinda beginner and i wanna ask something about steaming milk. when i steamed the milk, sometimes it has hot enough but there is not Foam and cream. just hot milk. because of this i cannot make latte art. What is your suggestion? how should i do practice for being succesful about it! Have a good day!
Emirhan Işık (2 years ago)
Thank you for this tips. I am thankful to you! Have a good day!
Whole Latte Love (2 years ago)
You are welcome! So your machine definitely has a manual wand and should have good steaming power. As mentioned in previous comment, it's all about the tip position relative to the surface of the milk. You want it just below the surface, and then adjust slightly lower or higher so that you hear an occasional ripping sound which indicates small amounts of air are being sucked in. Continue with that position adjusting it slightly as the milk expands in the pitcher. Once the outside of the pitcher starts to feel warm (probably about 5-15 seconds depending on how much milk was in the pitcher) lower the wand slightly deeper so no more air is sucked in. Then, continue heating the milk while finding a tip position that causes the milk to roll in the pitcher. The rolling helps break up any larger bubbles. Stop heating just as the pitcher is heated to the point where it's becoming slightly uncomfortable hold due to heat. Looking for 140-155F or 60-68C if using thermometer. Most frothing thermometers lag a bit so stop 5-10 degrees prior to reaching final temp.
Emirhan Işık (2 years ago)
Itis La Marzocco Linea Classic AV 2 Group Commercial Coffee Machine. Thanks for advices!
Whole Latte Love (2 years ago)
Hi EI, What type of wand and machine are you using? If using a manual wand, it's likely you have the tip to deep in the milk. It needs to be relatively close to the surface of the milk such that small amounts of air get sucked in. You want to hear an occasional "ripping" sound as air gets pulled in. Once some air is in lower the tip a little deeper into the milk and find a wand angle and position which cause the milk to swirl. If using an autofrothing wand, air is automatically added. With those, once you get some air in the wand needs to be positioned fairly deep into the milk which reduces the amount of additional air added to the milk. Here's a video showing an easy way to practice without using any milk at all: https://youtu.be/y17PenLLTdA
mark setiadji (2 years ago)
Hi mark, im using a semi auto machine Delonghi 31. Its a black small machine with 15bar pressure, ive been following all ur tips until now its been like dozen of milk of fresh milk box has been used but still cannot produce steaming milk for late, i can only make steaming for white flat and cappuccino still cant make steaming for latte art, please review me and help me asap really beed ur awesome video and advice tks mark
mark setiadji (2 years ago)
Just to add my machine is Delonghi ec.31 tks
mark setiadji (2 years ago)
Whole Latte Love hi mark again im glad I found whole latte on YouTube you guys really explain and give examples also figure out my problem not only solving you show how to make it better you and your team are the best!!! Ill learn more and when i made a microfoam for latte i will let u know tks!!!!!!!
Whole Latte Love (2 years ago)
Hi MS, Not certain exactly which Delonghi machine you are using. Not familiar with the "31" there is a Delonghi Icona 310 and some other models with ".31" as part of the model number. In any case most all Deloghi semi-auto machines use an auto-frothing steam wand. These automatically inject air into the milk when frothing. And it's a typical setup on lower cost entry-level machines. Auto wands make it easy to produce an airier froth cappuccino but more difficult (and often impossible) to produce a very fine microfoam for latte art. Another issue, your machine most likely uses a thermoblock boiler. These heat small amounts of water rapidly and on-demand for brewing and steaming. Sounds great, but the reality is thermoblock boilers have limited steaming power compared to machines with larger standard boilers. Manual steaming puts froth quality under the control of the user. With user skill and more steam power available it's much easier to produce latte art quality froth. Also know that the 15bar of pressure has nothing to do with steaming. Just means the machine has a pump capable of producing that pressure when extracting espresso. The 15bar rating is honestly more about marketing. A good espresso is generally made at brewing pressure around 9bar. So, what can you do for better milk? Well, the machine is a limiting factor. On some machines like yours it is possible to remove the auto-frothing part of the wand and use it manually. You will still be held back a bit by lower power steam but it may help. If you have to stick with the auto wand, try letting it do it's air injection thing at the start of frothing - maybe 10 seconds or so and then position the wand much deeper into the milk. This deeper position sometimes stops or limits additional air injection with auto wands. Once deeper, try and find a wand position that cause the milk to roll in the pitcher. The roll helps to break up larger bubbles and get you closer to the fine microfoam need for latte art. Here's a video that will show you how to test and use auto-frothing wands: https://youtu.be/gXr7ohKkcBE
Adrian train (2 years ago)
Hi mate. love the tip of milkless frothing practice. I'm new to coffee making in my shop. I seem to be frothing the milk well and the coffee tastes great now after loads of practice. I'm struggling with making the patterns.
Whole Latte Love (2 years ago)
Hi AT, The practice thing really works doesn't it? Keep working it and you'll get the art down. Here a step by step for pouring a heart: https://youtu.be/7NYqUelKJvE
Melissa McKissack (2 years ago)
I love lattes
Whole Latte Love (2 years ago)
HI MM, Us too!
Joe Milner (2 years ago)
Good job><still a beginner, can't get milk thick, still to runny
Whole Latte Love (2 years ago)
Hi Joe, Thanks for the comment! Keep practicing and you will not be a beginner for long!
Don Faenza (2 years ago)
Have not tried this yet but was thinking about using half and half. do you think that would work?
Whole Latte Love (2 years ago)
It may. It's not something we have tried as we find standard full fat milk (whole milk) produces a pleasing mouth feel. Plus the doc said to cut down on the fat consumption! :) If that's what you like, give it a try and let us know how it works out. We suspect the viscosity of half n half may hinder frothing. Also there's some research which suggest it's the protein to fat ratio in milk which controls it's frothing ability. Probably a much different ratio in the half n half.
Matthew Schuster (2 years ago)
Has anyone had success using the Prodigio Nespresso machine? I just can't get the milk consistency right.
gilang miroddan (2 years ago)
how long perfect time to frothing milk for latte or cappucino? is it matter?
gilang miroddan (2 years ago)
if i frothing too long for the right temperature, i got the big bubble comes up to the surface of the jug and it becomes foamy milk and the milk still cold. although i've done what you'r doing in that video..
Whole Latte Love (2 years ago)
Hi GM, Use temperature to determine when frothing is complete. Stop steaming when standard frothing pitcher starts to become uncomfortable to hold in hand due to heat. This is about 145F and where milk has best/sweetest flavor.

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