I apologize as I know this has been asked many times before and I'm sure there are many threads about this exact issue/problem. But I really need to have this be about me right now.

Seriously.

My machine is definitely capable of doing this task—Expobar Office Lever—and although I have accomplished it before, I can't seem to get it right. In fact, it's getting down right annoying.

I have tried using different brands of whole milk because I recently learned (through HB) that each brand has its own components, etc. The one brand that worked really well for me, is NOT working for me now. Which leads me to believe, it's user error.

For example, this morning while I was steaming my milk, it didn't increase in volume at all. Just looked like regular milk. I have gone longer before to obtain foam (as this is more acceptable than runny milk), but I have realized that is from stretching it too long.

I have viewed countless videos on YouTube and have read the How-To section on steam milk/microfoam several times, to no avail.

I ask and plead, what am I doing wrong?

This morning I was so angry that it was like pouring regular "hot" milk into my espresso shot. Yesterday, I had to throw away 3 different espresso shots because each pour was worse than the last.

I thoroughly clean my steam wand after every use so the milk doesn't get clogged in the hole, so I honestly don't think that is the problem.

It must be me...any advice would be MUCH appreciated.

Could my regular brand of milk that has worked for me before have changed? But when I went out to get another brand (one that has also worked for me) it seems to be doing the same thing. Runny, wet hot milk.

Thanks for your advice!

First of all, try to relax and enjoy the ride. I know it can be frustrating, but try not to get too angry. Maybe take a break and try some straight shots for a while.

Anyway, as far as steaming milk goes, I find that 2% organic milk seems to work pretty well for me. The milk needs some fat in it to get the really nice, sweet flavor when you steam it. Also, it helps to have the right size pitcher. I use the 12 ounce stainless pitcher from espressoparts.com. Nothing special, but it has a good shape and a little spout for pouring art.

The main trick with latte art is to incorporate just enough air in the first phase to let the milk expand, then sink the tip just under the surface and get the milk to spin and incorporate the froth into the milk. Holding the steam tip off to the side while tilting the pitcher seems to do the trick for me.

I assume you've seen the latte art videos on this site? They give some good tips for making good microfoam.

http://www.home-barista.com/tips/how-to-steam-milk-for-cappuccinos-and-lattes-t5258.html

This one is good if you want to practice without wasting milk:

http://www.home-barista.com/tips/learning-latte-art-with-steamed-soapy-water-t7248.html

You may also want to post your own video, so we can figure out if there's something you're doing wrong.

Hope this is somewhat helpful. Don't give up. It takes practice, but once you get the hang of it, it becomes as natural as breathing.

Thanks Beezer, I appreciate your quick response. I do need to breathe, you're correct. I am so frustrated about this, especially when I routinely get the desired results, however it's inconsistent at this point.

I always, always use whole milk, not organic. When I tried using organic milk I pretty much get horrible results. Once again, could just be user error here, and nothing to do with the ingredients in the milk, etc.
I would prefer to drink organic milk, but because I had such a difficult time getting microfoam, I stopped using it.

To be honest, I am doing exactly what you recommended in your description of how you're doing it. Could it be the type/brand of milk I'm using? I just purchased these two brands on Sunday which is when it has started happening—a runny, thin consistency. Before that, it was frothing just fine, but still not acceptable for microfoam.

Please don't get me wrong here, I am not trying to attempt latte art (not yet, at least—baby steps ) but want the desired texture/thickness of latte art.

I will try to get a video of me doing this (if anything, you'll all have a good laugh). Not sure if I can do that within the next day or two, but I can try.

Thank you so much for your help, I appreciate it.

HB wrote:Difficult to say. As Eli suggests, please post a video. The sound tells much more than words. That said, the stock Expobars come with a one-hole tip that is super slow and you must surf the tip very close to the surface to inject air. The sound for the stretching phase will be a lot like paper tearing.

I think I know exactly the sound you're referring to, actually. Maybe that is why I have to steam longer—it's a slower process on the Expobar?

If you are learning solely by reading online/trial and error, without qualified personal instruction, be patient. It is very difficult to learn finesse from reading or from watching video. It took me at least 2 months of 6 to 8 shots a day before I was able to produce a pitcher full of incorporated, pourable, microfoam. When I finally did it, it was a light bulb on moment. It was obvious that all of my previous efforts were, to varying degrees, totally unsuccessful. After the first success it took a couple more months to replicate it consistently.

I have tried several different brands of whole milk and have not noticed enough difference between them to suggest one is better than another. With the notable exception of one that was 100% Jersey cow milk, they have all been very similar. I have also tried 2% to see if there was any drastic difference between that and whole milk, and I did not notice any.

These days I go by sound more than visual clues. What does it sound like? Does it screech while you are steaming the milk? Is there a slight tearing sound or a slight sucking sound when you get the tip near the surface? Do you ever hear a deep slow gurgling sound, or a fast violent gurgling sound? Are you creating a whirlpool in the pitcher? If you have thin hot milk with no bubbles, you are not incorporating enough air. Try getting the tip very close to, but just below the surface until there is a slight tearing sound.

Be patient you will eventually be able to do it with your eyes closed.

Now that I am running a poor man's double boiler, I steam milk with my eyes closed (well almost). I am currently pulling shots on one machine and steaming at the same time, on a different machine. The two machines sit side by side on the counter. In order to watch the shot while steaming, I have learned to steam milk without looking. I kneel in front of the Gaggia to watch the pour and steam with my right hand literally above eye level. I get the basket ready and start purging steam, while the steam is purging I lock and load the basket. Once the pour starts I look away briefly to set the pitcher under the wand and open the steam valve. The entire time the shot is pouring I am steaming milk by sound and feel. It usually takes a few seconds longer to finish steaming the milk once the shot has ended so I do get a chance to look, and break up any errant large bubbles. I pour latte art with this technique every morning, and I am getting very close to a nice wrap around full cup rosetta.

In short, relax and keep practicing. You will eventually get it sorted and when you do, you will be getting results consistent enough to start getting frustrated at your latte art. If it aint one thing it's another.


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Gus

H'm mm. I would agree with the others who suggest that you just stick with it. Eventually you will succeed. However, I have had several espresso machines of varying degree of quality. Currently (2 1/2 years), I own an Elektra Semiautomatica - this is by far the best foaming machine I have used. It is a relatively slow steamer. I notice, that in this machine, the steaming tip appears to have 2 holes - and, maybe most importantly, they are very small holes. The holes are so tiny it is hard to stick a needle through them - and certainly smaller than the steaming tip my Olympia Cremina had (I sold) or the Isomac Millennium.

If it is possible to replace the steaming tip on your Expobar with one with smaller holes - maybe worth a try; but I would not give up - yet - on your current steaming tip.

Howard

Thanks Gus & Howard!

I appreciate your wonderful advice. I think you're right. Just when it seems that I am getting there, something like the fiasco I poured this morning happened. Frustrating, to say the least.

I didn't realize you can replace the tips of your steaming wand. Where is the best place to purchase this? I assume that each tip has to be the appropriate brand?

Obviously, I am somewhat new at this but I am really pouring my heart out in trying—literally!

I walked across the street to this wonderful coffee place (they make the BEST lattes and microfoam), and as I was watching the barista foam the milk (like 5 seconds, I swear), he and I were talking about my dilemma and my problems. He suggested that I come in anytime and he would teach me some a thing or two. I am definitely going to take him up on that offer.

I think you're right, visually seeing this done is much easier than a YouTube video, et al.

I will try to post a video when I get a chance to film one. Thanks again.

But a video would go a long way toward helping us help you, even a bad one would be something.