I've been the delighted owner of a Silvia since Christmas. The espresso has been good, the steam ample, and our local roaster has helped make my first journey into Espressoland a happy one. However, recently I've been having steam problems. Before I had no problem whipping up a goodly amount of microfoamed milk. Now I get only flat hot milk. Very hot, and not foamy at all. Same milk, same technique, but flat hot milk is all I get. I apologize to my wife every time I serve her a latte. Any suggestions or ideas that might help me to quit singing the blues? Could Silvia's thermostat have gone haywire? Any suggestions would be welcome.

Gene

- Change milk brand. Quality milk comes from cows fed better feed which gives better results.
- Watch lots of YouTube videos of other folks doing it.
- Chill the milk and pitcher in the fridge before use (a learning tool that slows the process).

Like Randy says it may be the quality. I always buy milk from a well-known brand in the supermarket so i know the quality is consistent. Also, have you recently cleaned your steampipe?

The milk is most likely the culprit. Now and then I get a gallon that just does not want to steam. Some processing facilities also add a non frothing agent to keep the foam down as the milk is processed. I would just pick up a fresh gallon or half gallon of milk and see if it goes away. Soap residue in the steaming pitcher can also have that effect. Keep your pitcher in the freezer so it is ice cold, that will help extend the steaming time as well.

What Dave says ^ This happened to me recently picked up a half gallon of Winn Dixie whole milk and had also just received a new steaming pitcher man I was puzzled for awhile as to why this pitcher would not produce any foam. Then I went back to the old pitcher and the same thing was happening. Went to the Cumberland Farms and picked up my usual milk and had beautiful creamy froth, looks like wet paint without even swirling or knocking the pitcher.

If you have a Cumberland Farms near you I highly recommend giving their milk a try, best I have found from any of the supermarkets and convenience stores around here.

The milk! Hmmm...ok, will get some of the freshest whole milk I can put my hands on. All the equipment is clean, the technique is just the same as before when I was getting good foam, and I always pitch the milk into the frothing pitcher and put it in the freezer while I'm prepping the espresso (comes out super chill but not frozen). Even took a barista class at Intellegentsia (my family loves me - sent me there as a Christmas present - "How much is that Marzocco, you say?"). So, I think the technique is ok. I was also wondering whether the steaming temperature was too hot - but that's not a reasonable suspicion. Steam is steam, right? I'll switch out the milk and see if I can get back to having a go at some latte art. Almost had it before the foam fell flat, as did my mood. Thanks much!

Gene

Are you surfing the tip of the wand near the surface of the milk at the beginning, and are you hearing the "tccchhh" tearing sound for a few seconds? How many oz of milk are you steaming and how long does it take to finish?

The uber-powerful steam wands on commercial La Marzocco machines will expand and roll the milk rapidly with barely any of this surfing of the milk surface. The technique on a small boiler machine is a bit different.

Point. The monster machine I was using at Intelligentsia did not require any 'dipping your toe' into the milk as I had been doing with Silvia. Before going, I would start just below the surface with the Silvia, catching some air while not trying to blow big bubbles, then put the wand down in the milk when things got rolling and foaming nice. But since the barista class I think I've just plunged the wand into the milk. I assume that's not good by your comment. Am I catching the point?

As for oz and time, not sure. I'm using a 20 oz Rattle pitcher and I fill it about a quarter full, if that much. Then I watch the temp using a so-called 'instant read' thermometer. More about temp than time. That sound proper?

Gene

GeneG wrote: But since the barista class I think I've just plunged the wand into the milk.

Yes, I think you have over-applied your experience on the La Marzocco to your home machine. Try your previous technique again where you forcibly (but carefully) introduce some air near the surface. You'll want to do this only at the beginning of the process -- by the time the milk starts to feel warm, you should already have achieved some expansion in the milk, at which point you'll want to sink the tip for a good whirlpool / roll.

Try taking the thermometer out and going by touch for a while... so you can really focus on the movement and expansion of the milk instead of the readout. Your opposite hand can feel the side of the pitcher and by the time its getting uncomfortable to touch, you'll probably be in the zone. Use the thermometer only occasionally to calibrate your sense of touch.

Also, the volume of milk you're steaming may work better in a 12 oz pitcher. I like my cold milk to come up to 1-2cm below the bottom of the spout. This gives me enough depth to manipulate the whirlpool. Shallower milk in a larger pitcher can be harder to deal with, depending on how powerful your steam wand is.

Back in business! Bought some of the best and freshest local milk I could find and I've got microfoam rising up and spilling out and over and everywhere, all paint-like and rich. One glorious mess! Also went back to the old technique for foaming - skimming then plunging - and everything is working very nicely. 12 oz pitcher will be my next purchase. Thanks for all the insights and comments, folks. Still working on good latte art, but at least now I have something to work with.

Gene