What am I doing wrong?

C-man

I get really good shots, then steam the milk and serve a nice looking and tasting cup,

the 2 minutes later it goes flat and turns into dishwater!

must be something in the way I an doing the milk?

derrilex

Drink it faster  :thumb: :D

C-man

never had that problem with the SB

Koffee_Kosmo

How many steam holes does your wand have CMan ?? However I have developed a system if you would like to try It's posted on my Blog along with lots of other great stuff - http://koffeekosmo.blogspot.com.au/ HOW TO STEAM MILK THE KOFFEE KOSMO WAY Great & easy Method for creating great micro-foam This micro-foam method is repeatable It is Particularly suited for machines with ample available steam with 2 to 4 steam hole tips Method Stretching milk with a 2 , 3 or 4 hole steam tip  There is a technique to using a 2 or 4 hole steam tip  So please follow these easy steps    Purge water from steam wand  Use a loose hand not stiff  At first use 300 ml jug and fill with cold milk to just under the lower part of pour spout  Place wand just under milk in the middle of jug at 90 deg (no angle) and only give it air in the first second no more and then just keep wand under the surface Important - turn on steam knob to "full steam strength

askthecoffeeguy

How fresh is the coffee that you're using? Has it been ground to order? And how many days post roast is it? And have you measured your milk temperature ? Anything over 65C is likely to dissolve the milk solids and separate the contents Also are you doing a preheat on your coffee cup / latte glass? As a cold cup kills the Crema and prevents it from binding with the milk Cheers ACg

C-man

yep, I had a 3 hole tip and found it too fast, so I changed to a 2 hole with smaller angled holes as recommended by coffee parts guy, it is better but takes getting used to. beans are about right, 7-9 days post roast and I have a good grinder and use a milk thermometer. Shots hold crema well. I always fluch the water dance into the cup before pulling the shot, so the cup is warm. I will practice KK method as I have been holding the tip at about 45 degrees to the milk and getting too much air in the milk now that I watch the video

askthecoffeeguy

Sounds like you're doing everything right Are you getting about 30 per cent total volume expansion of the milk? I aim to maintain an even consistency of the milk throughout - so it's creamy from top to bottom - not fluffy on top and watery underneath You could also try experimenting with different milks to get different results Unhomogenized milk works best for me but each have their own preferences ...

Koffee_Kosmo

What one needs to do is Let the steam wand take 1 large gulp or 3 smaller ones into the milk The trick is to then turn those large air injections into millions of smaller ones Practice makes perfect With the Koffee Kosmo method it can be done without even holding the milk jug KK

C-man

tried your method KK, and all I get is watery thin warm milk So I used your dose to the bottom of the spout and need to put more air into it by trying to hold it where it makes the sound Lacehim showed me (slurping/whistling sound) all the time until it hits temp. that works better but hard to keep consistent, got it right once anyway when you say 90 degree that means the arm is going straight down? what is wrong with a little milky porn? oh yeah, thanks for unlocking my post, why was it locked anyway?

Koffee_Kosmo

Yes 90 deg is best for a 4 hole steam wand but a slight angle or reverse angle is OK Only gulp in the air at the start and let the steam turn that it into millions on micro bubbles Did you see the  video on the blog ? Don't know why the thread was locked but it appears that it's all fixed now KK

LaSanMarcoMelb

What brand of milk are you using? Pura, Paul's, Coles, Sungold and no doubt countless others have been very average for the last 4 weeks on and off. I've had 6 Cafes call me to tell me there is something wrong with the machine but its the milk. What I've noticed is when something isn't 100% with technique or machinery and the milk is dodgy it is very unforgiving. Just a thought

askthecoffeeguy

I'm using a commercially available unhomoginised milk in my cafe and its still texturing like a dream - although a little more stretch than usual is required to get the same result

LaSanMarcoMelb

We use johnseys and have had no issues but there is a lot of bad milk out there at the moment and its lasted longer than usual

Ratrodzcafe

Over here we notice a change in the milk too and i put it down to different feed being used for the cattle over the winter months. Weather its just the quality of grass or an additive being given theres a difference betwen the summer/autum and winter spring milk,we  usually get in a "cappucino"milk and mix it 50/50 with thw regular stuff.

C-man

I usually use either Queensland or Cooloola pasteurized only milk, same as Lacehim and he makes the best Latte's I have ever had. It is definitely my steaming ability, as I did get it right only once so far. 

C-man

I get good micro foam on top and bottom but watery in the middle of the jug

Bottom Line

on 1363509864:

What brand of milk are you using? Pura, Paul's, Coles, Sungold and no doubt countless others have been very average for the last 4 weeks on and off. I've had 6 Cafes call me to tell me there is something wrong with the machine but its the milk. What I've noticed is when something isn't 100% with technique or machinery and the milk is dodgy it is very unforgiving. Just a thought

I have found the same. Pura, Paul's Coles and Safeways. IGA Signature was slightly better. Haven't tried Sungold. Pura and Paul's used to be ok. Just the last month or two it is bad. Had some success by stretching quickly and early and not heating above 65. Anything above the 65 big bubbles would form after a few seconds. Very unforgiving. Used Demeter Bio-dynamic milk on the weekend. Couldn't go wrong. Super silky at any temperature. Also used Paul's and IGA at the same event. Complete rubbish compared to the BDM for texturing.

LaSanMarcoMelb

It does seem to be the big producers that are the problem ie. Pauls/pura. Sungold is usually great and their "froth" milk is still good but its been doing my head in how bad its been with their full cream.

samkonstas

A great cup of coffee can feel a bit like a performance, where timing and technique make all the difference. Fresh milk, correct steaming temperature, and smooth microfoam can help the drink hold its texture longer instead of quickly turning watery. The idea of rhythm and practice also connects surprisingly well with dance quotes, since both dancing and coffee making depend on consistency, balance, and enjoying the small details.

samkonstas

The milk may not be the only factor. A drink that tastes good initially but turns flat and watery after a couple of minutes can also be affected by shot extraction, milk temperature, and how much air is incorporated during steaming. Overheating the milk or creating too much foam can make the texture break down quickly, so aiming for smooth microfoam and serving immediately can make a noticeable difference. The same idea applies outside coffee too, since a good moment can lose its warmth when it is left sitting around. That is why friday weekend blessings often focus on appreciating the moment, sharing positivity, and enjoying time with family and friends.