Did a search {silvia + frothing + pitcher + best} in hopes of honing in on the most recommended frothing pitcher out there for the Silvia (i.e. Fits nicely under that high/long of a wand, whirlpool/microfoamability, latte art friendly, etc.) Didn't really find a definitive discussion on just this topic. So...hope you all don't mind a new thread. If I missed it, please someone point me to it. Thanks. If it doesn't exist then...

BEST FROTHING PITCHER FOR THE SILVIA...GO! (and maybe...best place to get said pitcher)

Now, I understand this would be dependent on how many drinks one typically makes. Since the Silvia is more suited for just onsies, twosies anyway...I am keeping my thread to just this. "Best frothing pitcher for small time use". One or two Caps or Latte's at a time, max.

You don't need anything fancy. I had a simple $7 tapered 10oz pitcher and it worked perfectly on single caps and lattes. Latte art...no problem.

http://www.espressoparts.com/prod...aming_Pitcher.html

You can get anything you want all the way up to a $100 Alessi pitcher, but it won't make your latte art any better. You just need to make sure your pitcher has a bit of a pointy spout.

The Silvia is super easy to get good microfoam. You just need to stretch the milk for about 10 seconds (until 90C) and then do about 20 seconds of rolling (angle the pitcher to get a whirlpool).

Biggest secret to steaming with the Silvia? A PID ! (believe it or not). Simply heat until 135C using the PID readout (thermostat cutoff is at 140C), this way you maximize steam pressure to about 1.4 bar with the heater always on and it makes it much easier and more consistent to make microfoam.

Typically, I use a pitcher that holds twice the volume of milk I am steaming. That keeps the milk pool deep enough to keep the wand from breaking the surface and gives the milk room to stretch. To large of a pitcher and the milk is to shallow and the wand will break the surface and make big bubbles. If you want to try latte art, a long narrow pour spout is good. Beyond that, there is not much difference between them.

Endo wrote:You don't need anything fancy. I had a simple $7 tapered 10oz pitcher and it worked perfectly on single caps and lattes. Latte art...no problem.

http://www.espressoparts.com/prod...aming_Pitcher.html

You can get anything you want all the way up to a $100 Alessi pitcher, but it won't make your latte art any better. You just need to make sure your pitcher has a bit of a pointy spout.

The Silvia is super easy to get good microfoam. You just need to stretch the milk for about 10 seconds (until 90C) and then do about 20 seconds of rolling (angle the pitcher to get a whirlpool).

Biggest secret to steaming with the Silvia? A PID ! (believe it or not). Simply heat until 135C using the PID readout (thermostat cutoff is at 140C), this way you maximize steam pressure to about 1.4 bar with the heater always on and it makes it much easier and more consistent to make microfoam.

Thank you! I will get that $7.00 tapered 10oz one you recommend. Sounds perfect!

I see myself getting a PID once my warranty runs out on the Silvia in 11 months. My "exactamundo mentality" is fitted for such a device. Is it very hard to install?

cannonfodder wrote:Typically, I use a pitcher that holds twice the volume of milk I am steaming. That keeps the milk pool deep enough to keep the wand from breaking the surface and gives the milk room to stretch. To large of a pitcher and the milk is to shallow and the wand will break the surface and make big bubbles. If you want to try latte art, a long narrow pour spout is good. Beyond that, there is not much difference between them.

Thank you.
I will use your advice. I really am looking forward to perfecting my foam.

One question: does correctly made microfoam still have two layers in the pitcher, (velvety microfoam on top, steamed but solid milk on bottom) or is it uniform throughout? On my best days, when I do it, there is nice glossy microfoam on top, put when I start to pour, the solid milk slides out from under the layer of foam and goes into the Cap cup, then the foam kinda blobs out after that. (admittedly, I dont have a pointed spout pitcher yet) Zero art making ability with that. Watching latte art videos it seems like it is a beautiful homogenous, uniform liquid from top to bottom. Are my eyes deceiving me, or is there like a 'trick of the wrist' or something to keep the milk at the bottom from coming out before the microfoam. I know using a spoon to hold back the foam like all the $tarbuck$ folks do is anathema.

Thanks again!

JasonBlu wrote:Thank you! I will get that $7.00 tapered 10oz one you recommend. Sounds perfect!

Minor dissenting opinion: start out with a straight sided pitcher like this one. It's only a coupla bucks more, and even EPNW calls it "the preferred pitcher to use for making Latte Art.".

The milk and microfoam should be one homogenous mix in the pitcher. If you let it set for 30 seconds it will start to separate. Froth some up, pour it into a glass and watch it. You will see the dividing line form as the foam and milk separate. The foam is a lighter, brighter white while the milk is more cream colored.

I've got two, a 12 oz, and a 20(?) oz (roughly). I've got a couple of soup bowl sized latte mugs my wife likes, and some smaller cups in various sizes.

Endo wrote: You just need to make sure your pitcher has a bit of a pointy spout.

Not if you are Jim Hoffman:


But seriously, pretty much what everyone is saying here is correct. At my last café gig, we used 32, 20 and 12 ounce pitchers and though it took me quite a while, I got to the point where I could pour art with any of them on the spot. It was harder with some, but still very possible.