Milk frothing/steaming problem??

Question

On my home espresso machine, i like to make cappucinos/lattes/flat whites etc. When i steam my milk, the end result is an extremely thick milk foam maybe 1/2 inch thick, but immediately under it is just normal hot liquid milk.

When i pour the milk out of the pitcher into the espresso it just comes out as complete liquid milk, then the last 10% comes out as a massive dollop of foam.

Makes the coffee look nice at first, but once you use a teaspoon to scoop all the top froth off to eat, the coffee just looked like plunger coffee with a splash of milk :(

Has anyone else gotten this problem? How do you fix this problem?

Thanks

Answer 1

Steaming milk is a skill best taught in person.  If you have a friend that makes good steamed milk, ask him or her over to coach you one-on-one.  Pay particular attention to what it *sounds* like when the milk is being steamed properly.  There is a saying: A blind man can steam milk, but a deaf man can't.  There really is a very particular sound when the wand is at just the right depth and the milk and air are mixing while the milk is steamed.  

Equipment and supplies could also be an issue. If possible, use a good whole milk, the fresher the better.  (It sounds like you are in Australia, where "flat white" is the term for what Italians call a latte machiatto and Americans call a latte; I'm afraid I don't know what kinds of milk are available there.)  A good bell-shaped steaming pitcher works best.  And your espresso machine has to be up to the task.  If the machine can't produce an ample supply of good steam, you just won't get anywhere.  Having your friend coach you on *your* equipment will help assess this too --- if your friend who does well with his own equipment can't get good results with yours, then you know you need to fix something.

Answer 2

I understand what you're saying.  I have had the same problem.  A couple things that may help are this:

Steam your milk to about 50 degrees before you start foaming.  Cold milk cannot hold foam so you may be having problems with early separation.

Pour your milk as soon as it is steamed and then pour your espresso on top.  I just like the blending effect this has.  

Possibly try a different pitcher when you steam.  Sounds silly (and it may be) but sometimes I think certain pitchers will tend to hold more foam back when you pour.  Or you and try scooping the foam as you pour.

Good luck!!