Is there such a thing as "too much microfoam"? - Page 2

Beginner and pro baristas share tips and tricks for making espresso.
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cannonfodder
Team HB
Posts: 10497
Joined: 19 years ago

#11: Post by cannonfodder »

Unfortunately, what you are getting is about as good as it will get with your particular machine. Lot of bubbles in there. You could try tapping the pitcher on the counter and swirling to see if that breaks up some of the bubbles but without a non aerating wand, that is about as good as it will get. On the good side, if it taste good, why worry.
Dave Stephens

Bret
Posts: 611
Joined: 8 years ago

#12: Post by Bret »

You might also try temporarily blocking the upper hole along the side of the wand to prevent the extra aeration. See if that makes a difference.

+1 for the vertical roll during the steaming. Once I discovered that turbulent roll (and the sweet spot combination for my wand and pitcher to get it), my microfoam got significantly better. I also support the recommendation to swirl the pitcher after steaming: I have a paper towel on the counter, set the pitcher on it, and swirl in tight, fast circles, usually in one direction and then the other. This can help to distribute any foam thickening on the top that may have occurred while I was purging and wiping the wand.

I use whole milk, not 2% or less. This seems to have helped with the smoothness of the foam, but it was primarily because I learned that low fat milk is made by removing the healthy fats, leaving the less healthy fats, and adding sugar to compensate for the change in taste.

On a tip from a barista a couple years back, I started adding just a splash of half and half to the milk before steaming. At that time I was using non fat milk, and it did help. I still do it, though I don't think it is probably necessary with whole milk. But I put just enough to cover the bottom of the pitcher, then the milk.

From your pictures, it does look to me like you have way too much air in your foam. It looks a lot like mine did before I deliberately tried to reduce the air, and before I discovered the vertical roll. If you can cover the extra hole on your wand, experiment with positioning for a turbulent vertical roll, you might have some luck. I hope so, anyway :-)

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chronos (original poster)
Posts: 11
Joined: 8 years ago

#13: Post by chronos (original poster) »

Thank you everyone for your tips and suggestions. They're really helpful!

Will definitely try less air into the milk + the vertical roll as well for my next cappuccino :)

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