Is there a way to steam just 4 ounces of milk?

by **bigbad** on Thu Aug 18, 2011 1:48 pm

Or even 3 oz?

I own two 20 oz pitchers, which are optimal for steaming at least 8 oz. Otherwise, the milk will splatter undesirably because it's too shallow.

I recently acquired a 12 oz pitcher to see if it's any better, and milk is flying/bubbling all over the place. Seems like even the 12 oz requires close to 8 oz of milk, because the diameter is so much smaller, there's not enough circumference for the milk to circulate, relative to the steam pressure.

Has anyone figured out how to steam just 3 or 4 ounces of milk? Or is it a bygone conclusion that if you're a cappuccino/macchiato drinker, a lot of milk will be sacrificed?

by HB on Thu Aug 18, 2011 2:17 pm

Depends on the espresso machine and steam tip. I use a twelve ounce pitcher that's just shy of half full; I haven't tried smaller amounts for lack of interest (sorry, I only make a few cappuccinos a month). But Mike discussed extreme small pitcher steaming in No milk waste home macchiato.

Three ounce pouring pitcher, one ounce milk

by **malachi** on Thu Aug 18, 2011 2:32 pm

It's harder but can be done.
You just have to pay a lot of attention and have very relaxed but quick hands.
I actually only own 1 pitcher - a standard 12oz - and every morning steam @4oz of milk in it.
Just takes some practice.

And don't let anyone tell you you need to modify your steam wand, swap tips, change boiler pressure or the like. It's just a skill like any other.

by **cannonfodder** on Thu Aug 18, 2011 2:45 pm

You have to get a smaller pitcher to start with. I have a 6 (or is it 8oz) pitcher and I steam 4oz of milk in it without issue. Your pitcher needs to be about twice the size of the amount of milk you wish to steam. If it is much larger you do not get enough depth and blow the milk everywhere. If it is less than that you may boil the milk over the pitcher as you stretch it. My machine has ball valves so I can adjust how much steam is released by how far I move the valve. The standard compression fitting is much less variable. They are usually off, or on with little between. The easiest thing to do, aside getting a smaller pitcher which you need anyway, is to turn down the boiler. If you have a double boiler that change has little effect on anything else. On a heat exchanger your flush routine will change. You can also get a smaller steam tip. Something like the Gold pro 2 hole steam tip will throttle down the amount of steam and extend your working time.

by **another_jim** on Thu Aug 18, 2011 3:38 pm

I've got a machine on the bench now that is crazy three group fast, and does four ounces in five seconds. That is disconcerting at first; but now I'm hooked, and it will be hard to go back to 15 second steaming.

Use a 12 ounce jug, that's the right size

Purge the wand very thoroughly, at that speed, if you send in any water, you're toast.

Start with the tip at the bottom and engage the steam. Draw the tip up carefully until you get a roil. if you hear any if the the supposed frothing sounds like tearing or sucking, you're (soggy) toast.

Never hold the jug by the handle, you will have no control. Hold it at the rim and use a finger to test the bottom for temperature. Stop frothing as soon as it gets uncomfortably hot. The milk should be sweet and creamy like eggnog, not particularly foamy, when it is perfect. It will firm up after a few seconds, and at this steaming pace, the shot won't finish until after you've steamed, and cleaned and purged the wand (benefits of speed).

So enjoy, insanely fast steaming can be fun.

by **Psyd** on Thu Aug 18, 2011 4:52 pm

bigbad wrote:Has anyone figured out how to steam just 3 or 4 ounces of milk

You don't say what type of machinery you're using. I do this at least twice a day on a 14 litre boiler two-group set at between .9 and 1.1 Bar.
In the beginning, I had the same issue with the five hole tip that came with the machine. I've simply stuffed toothpicks in four of the holes, and cut them flush with a razor knife. Three ounces does just fine. It's fast, but not any faster than twelve ounces with the other wand that still has all five holes.
If you're using a tip with more than one, try plugging the extras to find out if a one hole will do the job. If it does, you can either buy a one hole tip or stick (no pun intended) with the 'temporary' solution. I've replaced the toothpicks once in six years, and never had a problem.

by **genecounts** on Thu Aug 18, 2011 7:34 pm

I have done hundreds of steamings with a 12oz pitcher and 4oz milk. In fact that is only pitcher I have ever had. No prob using with La Spaz and Vario.
The pitcher I have is an Espro Toroid with the bump in the middle. I just start out at full blast, tip submerged about one inch off bottom and very rapidly pull the tip to the surface to finish the last 20 seconds. Very powerful. Makes really smooth tasty foam in approx 21 seconds total.
Makes my wife whole milk mixed with 10% French Vanilla crema and a few minutes later my non-fat.
Even the non-fat turns out great.

Come to think of it I have steamed 3oz with no prob at all---full blast all the way. A few times I have been distracted and milk went everywhere. Thats when I have turned on 4 hole tip prematurely without tip submerged. Strictly my fault.

by **genovese** on Fri Aug 19, 2011 1:09 am

What they said. I typically split a double into a shot and a small cap, so I steam 4 oz, maybe 3 oz if the milk is getting low and zero-waste is in order. 1200W + 4-hole tip + generic cylindrical 12-oz pitcher. The margins of error are tighter, as noted.

by **bigbad** on Sun Aug 21, 2011 12:40 pm

HB wrote:Depends on the espresso machine and steam tip. I use a twelve ounce pitcher that's just shy of half full; I haven't tried smaller amounts for lack of interest (sorry, I only make a few cappuccinos a month). But Mike discussed extreme small pitcher steaming in No milk waste home macchiato.

<image>
Three ounce pouring pitcher, one ounce milk

That's just mindbogglingly impressive.

by **bigbad** on Sun Aug 21, 2011 12:43 pm

malachi wrote:It's harder but can be done.
You just have to pay a lot of attention and have very relaxed but quick hands.
I actually only own 1 pitcher - a standard 12oz - and every morning steam @4oz of milk in it.
Just takes some practice.

And don't let anyone tell you you need to modify your steam wand, swap tips, change boiler pressure or the like. It's just a skill like any other.

Do you steam it at an angle?

I've found that steaming it at an angle is the most plausible method so far, to create depth in the pitcher.


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