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Chapter 02. Milk Foam!
Creating velvety milk foam

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-You can create velvety milk foam without a machine (French press)
-Mastering the basics of steamed milk: machine explanation, terminology explanation, logics of steam air formation

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Hello everyone from Unspecialty Edu

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I am barista Ji-yu Lee and I'll be leading this latte art class 


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From today, let's master the latte art skills

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and conquer it together with me

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Let's begin

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Today, we will learn about steaming

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Many people tend to doubt themselves

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when it comes with milk steaming 

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So I will explain it step by step and share my 10-plus years of skills with you

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Some of you may have a coffee machine at home, and some may not

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So I will cover both cases

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Even though I'll explain how to steam it with the coffee machine

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There are some who would tell me 


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that they don't have a coffee machine and need to make steamed milk first to start practicing latte arts

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So I've prepared a French press so that you can practice at home

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I bought this French press recently

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I actually made a video about French press on YouTube before

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But it's a different one from then, isn't it?

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After doing some browsing

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There was a newly released one so I tested it out

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The body of this one is in plastic

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But the one before was made of glass

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So I was worried that it could be a little dangerous when we heat up milk

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So, I prepared this plastic one for this time

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Since it's not too pricey, I think this one will be pretty good

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Then is it possible to steam milk with a French press?

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Let me explain this method step by step

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The basic principle of adding air can be applied to a French press in the same way

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I'm not good at drawing, but I'll try

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If you look here, it's quite similar, right?

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When you open this lid, there's a mesh here, like a strainer

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This one breaks air bubbles into very small particles

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So if you look here, there's a mesh at the bottom

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It plays a role in putting air in

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But this one can't heat up milk as the coffee machine does, right?

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So we are going to use a microwave to heat up the milk to the desired temperature

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Usually, we heat up for 1 minute and 30 seconds, but if you’re a beginner you may need extra seconds

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So heat up for 10 more seconds in total of 1 minute and 40 seconds

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After heating up for 1 minute and 40 seconds, it gets hot

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But the problem is that there is no air inside

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I'll use this lid to add air

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You might ask, how much? 

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It's better to start by setting the number 

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Because the meaning of your skills improving is when

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you practice based on consistency

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So, having rules like always measuring the amount of milk and heating it for 1 minute and 40 seconds 

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with x amount of air and how many times it will be mixed


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will help maintain consistency

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And later, it will become much more natural

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If you look here, this is the mug we usually use at home

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I'm going to heat a cup of this

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And after that, if you pour it in this French press

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The milk will probably be right up to this line

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If you ask how many milliliters this is, it's 350ml

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I'll leave a separate purchase link

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So, since the milk is up to here, the rest will be air, correct?

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Then from the milk surface, we need to add some of that air into the milk

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So, we'll do it 8 times from about 2cm above the surface, going from top to bottom

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Doing it 8 times in this rhythm 1, 2, 3, is too slow

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And as it contains liquid with specific temperature

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we are bound by time constraints

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So when you have added the milk turn on this video and try to follow along

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This is how you do it, from about 2cm above 


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You go 1, 2, 3, 4, 5, 6, 7, 8 in this rhythm

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I will also show you the process from we heat up the milk

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One more time 1, 2, 3, 4, 5, 6, 7, 8 in this rhythm

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Above here, about 2cm from the top to the bottom

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From at this range, you just need to repeat it 8 times

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But I want my milk foam to last longer, can't I just add more?

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But doing it more it'll cause the milk to become stretchy like powder made of mixed grains

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If you question why your milk is thick and stretchy

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It's probably because you have exceeded your number to 10


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So after moving it 8 times, you'll see some bubbles there

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So with these bubbles if you go 1,2,3,4,5,6,7,8

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You'll see a lot of bubbles on top

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With that, by pulling the plunger up to the top, and like as if you're pushing all the bubbles down

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This will contain liquid and just about half of it

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If you look here, this logo represents about half of this beaker

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After adding some air, half of the liquid

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Why do I emphasize the word 'half'?

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If it goes over half, it thinks that I'm adding more air to it

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Then, the volume will expand again

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So to prevent further air from entering, from here, repeat it again at least 20 times

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I do mention repeating it 30 times so minimum, 20 times

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But if you hold it like this and do 20 times

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If you do it too slowly, pressure won't build up

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So when you hold it like this, from about half, 1,2,3,4,5,6

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You have do it with a light and lively rhythm

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So this for minimum 20 times, and when you see it inside

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The surface should be glossy

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But instead when yours is all bubbly, don't panic 

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Just pull the plunder all the way up again and all the way down

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And repeat the process again for 10 more times, also do not just pull out the plunger

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If you just pull it out all the foam that should be filtered would come out

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So smoothly just tap it like this

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And slowly just lift the whole plunder

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So when you look inside, it should be nice and glossy

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Let me show you the actual process

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Please check the number of times

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Okay let me go heat up the milk

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Here is the heated milk

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If you put a finger in it, it should be slightly hot

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But if you heat it up too hot

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I did mention if this was in glass it could get a little dangerous

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But this isn't hot at all so you don't need to boil it

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So now I'll pour a whole cup of this

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You know when you try to be careful and pour it slowly, you still end up getting it everywhere

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So you don't have to pour it too slow

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Since it's one cup, it's 350ml. You can see the line here, right?

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Then, first, from 2cm above the top of the liquid

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you go 1,2,3,4,5,6,7,8  to add air to it

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If you look at the lid here, there is something like a strainer here

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So slide the lid so the strainer is at the back

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Using your thumb, milk may splash out of the spout

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So, hold it here to prevent it from lid coming off

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Hold it lightly wrapped like this

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And when you hold this, it's uncomfortable if you hold it like this

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Using the thumb and index finger, like this

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Hook your index and middle fingers like this and hold it with your thumb

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Can you see it? I held it this way to show you, but I prefer this side

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You can see the mesh going down between the arms

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So you don't have to look at it like this. In the middle

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Let's froth it 8 times. 1,2,3,4,5,6,7,8

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And then, after pulling it up like this, push it down like this

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After pushing it down, 1,2,3,4,5,6,7,8,9,10

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11,12,13,14,15,16,17,18,19,20,21,22

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I'll just stop at 22 

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If you open it and look, see this. There's still a little bit of bubbles, right?

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I said 20 times because it might be hard, but I'll change it to 30 times

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Okay, let's do it 10 more times

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9,10. If you follow this rhythm, it will be much better

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Then, if you look here, the bubbles are now a little smooth

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I'll pour this into the pitcher to see me if we can make latte art with this

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Even without a coffee machine, you need milk foam

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Because we need steamed milk in order to practice

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When you do this, just prepare a tray and a cup like this

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Let's try

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Since I'm testing it to see if it works

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If you sprinkle a little bit of powder, you can make latte art like this

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But with this, let me go through it again

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You will need a pitcher, a cup, a tray, and a French press

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You will need this powder, a chocolate powder

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It's best to use Nesquik for the chocolate powder

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I tried practicing it with various things, and this one turned out to be the best

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And if you're latte art didn't turn out well

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and wonder what to do with it, you can just pour the milk

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back to the pitcher and pour it all back into the French press

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as the air pressure may not have been sufficient enough

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Repeat it three or four times. Then push down the plunger again

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5,6,7,8,9,10,11,12,13,14,15

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Do this 15 times or more and it will foam again

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It's because it's still warm

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And the reason I chose this french press is because it's smoother

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So when you do this, it doesn't require much power

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And now I'm going to use this

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to explain how to make a latte art step by step

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So I'm going to test it one more time to see if it's suitable

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Steaming and floating the milk... What I'm making now is a rosetta

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The rosetta came out well. You can do it several times

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So during the lesson, we can face each other and practice this together using French press

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And I will explain this step by step

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Even the 3 stack tulip, it's looking nice

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The reason why I'm testing it like this is

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to show you even if you practice with a French press, the steamed milk comes out well enough

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So even if you have a coffee machine, to master the latte art faster

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you should increase the frequency of your practice

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That's why this is such good material for it, so practice with this

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If you have a coffee machine, you can test it with that too

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Even if you don't have a coffee machine now, if you practice enough with this, later on

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if you become familiar with how to work with a coffee machine, it'll just be easy

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Then, I will heat up the milk again and show you one more time

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Okay, I will show you the whole process one more time

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Place this video in front of you 

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and follow along with me as it'll be easier for you to copy the rhythm

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If you're wondering why yours aren't turning out right 

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It's because you were either too slow or too fast compare to me

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so copy my movements and rhythm to get the right milk texture

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Then I'll heat it up for another 1 minute and 40 seconds

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I heated up our second milk

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Then I'll do it naturally as usual

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This is what you need to follow, okay

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Pour the milk that has been heated for 1 minute and 40 seconds

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Turn the lid around so the strainer part is in the back, and cover the spout with your thumb

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Look at it through the gap between your arms

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From 2cm below the top, pump it, 1, 2, 3, 4, 5, 6, 7, 8 times

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And plunging it all the way down, and to half way where the logo line is

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That's right. Tighten that core. Surprisingly, this French press is pretty smooth

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It's okay to go a little beyond 30 times

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After mixing it like this, stop and pull it out smoothly

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I see it still has few bubbles. I have to do it a lot more than I thought

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This comes out from manual labor

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But once you make it, you can practice your latte art with this

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So keep up that good work

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Doing it like this, it became very glossy

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I pour this almost up to the nose line of the pitcher

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Let's pour this and I'll test this one out 

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Sprinkle the chocolate powder like sprinkling pepper

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If you look here, I will test it to see if the milk frothed well enough

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Push that milk, and when you see the forming of the milk. Oh, that heart turned out so nice, didn't it?

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If you want it to be more defined, you may add more chocolate powder

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But that would be too much chocolate so just add appropriate amount to it

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After doing this once, if you hold the bottom of the cup and pour like this

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You can pour small amounts without spilling anything

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Again, if you look at this, sprinkle some chocolate powder 

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After that, you can repeatedly continue to practice 

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Pour the milk, push it, and another one, and one more and I can add one more

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With these, you will continue to practice all the movements with me 

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From my experience, when you froth the milk like this once

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you can practice for about 20 to 30 time or even more

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When you get a little more familiar with the rhythm

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You can think that the number of times you can practice increases accordingly

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When it's still warm, you can... 

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As some may say their milk becoming a little flatter with continuous practice

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As I mentioned earlier, turn the strainer part of the lid to the back

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Hold it and add about 5 more pumps

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And then, plunging it down and pump it for at least 10 more times

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After that when you see it, you don't have to worry about the overflowing milk

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Now that it's frothed again you can go and start drawing again

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So when should you add more air till?

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Or when should you discard it? Is some of the questions people tend to ask

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When the milk starts to get colder the foams tends to break down

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Then, you can hear a soda like sound if you take it closer to your ears

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When your pour soda, you can hear the sound of gas breaking

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I'm sure if you put your finger in it, it'll be cold

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In that case, you can discard it since it is no longer usable

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Then let me summarize all the movements I just did

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Because even if you saw it, you might get confused with the orders

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If you want to get used to the order when practicing 

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Write down it on a small piece of paper

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and stick it somewhere you can see when you're practicing 

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And as you play my video alongside, when I go heat up the milk

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Pause the video right there and you can go heat up your milk as well

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so we can start together at the same time

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If you keep up with me to the end, it will be a little bit easier for you

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Then let’s first look at the order

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First, heat the milk in the microwave for 1 minute and 40 seconds

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And then, from 2cm above the milk, going up and down in that 2cm

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I mentioned 2cm  because some people plunge it too deeply

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Only about 2cm, slapping the surface

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It is about adding the air on the surface

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Pump air 8 times in the range of 2cm above and 2cm below

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Now, from the bottom, just about half of the liquid

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Go back and forth about 30 times from the bottom to the middle

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It is important to copy and proceed rhythmically without slowing down

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And when you lift the plunger off, always pull it nice and slowly

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You should not pull it out forcefully. Just a gentle pull

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Afterward, if you would like to add a bit more air

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You can add second round of air by pumping 5 more times

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After that 5 times, pump it in the middle for 15 times 

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For the third time though we need to increase the pumps

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And the reason is because milk is starting to cool down

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So, I will add 10 more times when adding air for the third time

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And half way pumps should be done at least 15 times as well

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And when you start to hear your milk sounding like soda bubbles

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that's when we can't use that milk anymore so we discard that

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Then you can heat up new milk and repeat this process

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Shall we check the materials needed for this? A pitcher, a cup

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It’s good to have a tray as it can get a little messy

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So a tray, powder shaker

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What's inside here is Nesquik chocolate powder

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And a French press

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The pitcher I am currently using is a 600ml pitcher

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You can purchase any 600ml pitcher from online

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I'm currently using a remodeled pitcher for myself

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What is a remodeled pitcher? People tend to ask 

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Patterns that have a high level of difficulty, drawing something diverse and detailed

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are used with remodeled pitchers that have sharper spout

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You can think of it as a brush that is slightly thinner

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For now, it's good to use a basic pitcher that's comfortable for you

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And the cup I am currently using is from Daiso(dollar store)

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You don't have to use this cup

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This is an 8-ounce cup

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An ounce is equivalent to 30ml

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So, it's a 240ml cup

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As long as it's not too square, then you’re good

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Not too square or too narrow, but more like a little bowl

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Even if there is no handle, try pouring water in it

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and if it holds 240ml, you can just use that

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It needs to hold similar amount as it'll work with the 350ml French press

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That's why I'm mentioning it

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So, write this down on a small memo and stick it somewhere you can see

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And make sure to warm up your milk before you start

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Before we use the coffee machine to steam the milk

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It’s good to practice your latte art with the French press in advance as a warm-up

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So that you can quickly become familiar with it when you use the coffee machine

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So I hope you practice this method

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Thank you