Orientation of two hole steaming tip

[CoffeeBuzz]

I am happy with the results from the single hole tip on my Brewtus, but am in the mood to experiment with a couple of two hole tips I have on hand.

1. Two hole Brewtus tip
2. Gold Pro 2 tip

I haven't read anywhere what the proper orientation of the holes is. Should they be oriented side-by-side, or one on top and the other on the bottom? Of course this assumes the steam wand enters the milk at an angle.

Which is correct?

-dg-

[Beezer]

I've used the espressoparts two hole tip on my Anita. It makes great microfoam very easily, but it is very slow. It took about a minute just to steam 5 or 6 ounces of milk to 150.

Anyway, to answer your question, I think the holes are oriented more or less top and bottom (12 o'clock and 6 o'clock) if you screw the tip in all the way. This seems to work fine, since it sets up a whirlpool in the milk when you hold the tip near the wall of the pitcher.

[cannonfodder]

I would agree with that as well. I normally have the two hole tips arranged in a 12 and 6 position. The front hole will push the milk forward in the pitcher and start the rotation while the 12 position hole is pointed down and starts the top to bottom rolling action.

[RegulatorJohnson]

i have been messing around with this variable.

i drove me the most insane with a 2-hole tip and a straight wand. the orientation would be different each time i put the tip in the milk. the wand would rotate and i wouldn't know it unless i remembered to make sure it was the same each time. with the bend arm on the vetrano its 100% predictable.

i have been messing with 9-3 and 1-7 and everything in between. lately its been great with the holes at 11-5 positions.

i had been messing around trying to get a toroid swirl that tumbles on itself. i got a 4-hole tip and its great for that type of swirl. the 4 hole also removes that "positioning" of the holes variable. i think i like the 4-hole pattern but would like smaller holes. maybe a small one for stretching and a larger one that provides the heating and the power to the wirl

sometimes with a circular swirl pattern it gets a bit too vigorous and suck in air in the center unintentionally.

i go for the tearing newspaper sound for the stretch then try to remember the stretch based on the sound , then i use volume. i don't usually stretch until its warm but i try to get the stretch done as gently and as quickly as possible, then i try to not add any more air after its warm.

try to remember what you did when its good and also when its not so good.

the videos help.

jon

[CoffeeBuzz]

lately its been great with the holes at 11-5 positions.

The slight offset made all the difference. Thanks.

-dg-

[Randy G.]

Earlier today I posted a new "How To" article on stretching milk and latte art. I am a self-proclaimed, rank amateur when it comes to latte art, but I am learning. The two hole tip that comes on the Vibiemme DS was a challenge to learn after over six years with the single-hole tip on Silvia. During the last few weeks as I tried to "perfect" my steaming for that article I came up with the following which seems to work quite well for me: At the beginning I have the tip centered and use that position to inject just a bit of air-- very gently and far less than I ever have before. After about five seconds of that I move the pitcher so that the wand is almost against the side with one tip blowing downwards against the side and the other sort of across the pitcher. If you want a real challenge, try stretching soymilk!

[cannonfodder]

If you want a real challenge, try stretching soymilk!

I have milked cows and goats but I have never figured out how to milk a soybean plant which brings up the question, where does it come from?

A little note on frothing, the froth is created by proteins and the bubbles are kept small (aside properly steaming) by fat. That is why higher fat content milk tends to produce a smaller, silkier texture and low fat milk likes to create big stiff bubbles. If soy milk does not want to foam, you could try adding a little protein powder to it. Never having used it (soy milk), I know nothing of it.

[RegulatorJohnson]

soy bean juice?

jon

[Randy G.]

A little note on frothing, the froth is created by proteins and the bubbles are kept small (aside properly steaming) by fat. That is why higher fat content milk tends to produce a smaller, silkier texture and low fat milk likes to create big stiff bubbles. If soy milk does not want to foam, you could try adding a little protein powder to it. Never having used it (soy milk), I know nothing of it.

I am having very good results stretching soymilk. My comment was to point out that it is more difficult to work because it seems to be more sensitive to injections of air that can quickly create large bubbles and it seems to have a narrower margin of temperature range for good results. Just a little too hot and it creates too much stiff foam which is not good for pouring latte art. I need to get a better pitcher for pouring latte art, but if you read my "How To" on stretching milk and latte art you will see one of my early attempts:



It's pretty ugly, but part of that is my pitcher which has a little beak of a spout and pours really fast with poor control.

And as far as the comments on soymilk, there are people who drink it because of lactose intolerance, other diary-food allergic reactions, and the production of mucous that dairy products cause.

[cannonfodder]

I would have expected it to froth like skim milk. I imagine there is a lot of protein in it but not much fat, and it sounds like that is the case. Thankfully, I am not lactose intolerant so I have never tried it.