I've tried and tried to get actual espresso art, but I can't seem to get it right. I'm certain my foam is perfect because it's silky and thick and flows out of the cup well. Any advice?
this post was submitted on 29 Jul 2023
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I, too, was like you. Until one day, I learned the secret ...
No, seriously. Lance Hedrick is great about how to make good foam and all the secrets to pouring.
https://www.youtube.com/playlist?list=PL0BqZlXENXW-WG5pS_k-xsFu-xXLy1XVZ
Just looking at it though I must ask, what kind of milk? It does seem a bit foamy, and I get that with certain commercial milks, and less so with raw milk.
Also, it was a huge help (my friend talk me this, not Lance) to bleed the wand before using it, really let a bunch of steam out. There's a kind of balance when you get it right, that if you texture without bleeding, it's too foamy, and with too much, you have to add air while you're stretching the milk.
And that's exactly how much you can know by looking at a picture. The most important thing I've found over the years is milk and coffee taste good.
Looks like I'll be spending my morning watching this guy!
I can see how my foam is much thicker than his, so I'll try to get it thinner.
Can you explain what you mean by stretching the milk?
Stretching the milk simply means increasing its volume by incorporating air. If you start with, say, 100ml of milk, when you're finished, you should have perhaps 150ml (depends on the milk, the fat percentage, the drink, etc). But that is all that it means.
Ah okay. Foaming, stretching, basically the same terminology. Thank you
Good question, not sure I've got an answer. Just a term I've heard a lot, always sounded like it was doing something on the molecular level. Which I guess everything is. I think it's this. When you stretch the milk, you're trying to (about) double it in volume with tiny bubbles (microfoam). If the bubbles are too big, that's foaming the milk. I think. Lance will better explain it. But foam like that is the way it's done in most of Italy (from my limited experience). It's just a different way of doing it.