0 00:00:00.000 --> 00:00:03.875 Chapter 02: Section 02 Milk Steaming Basics 1 00:00:04.475 --> 00:00:08.925 Hello. This time, I'm going to show you some helpful tips on 2 00:00:08.925 --> 00:00:13.375 how we can easily steam milk using the coffee machine 3 00:00:13.375 --> 00:00:18.275 Since we will be using the coffee machine, before the steaming tips 4 00:00:18.275 --> 00:00:21.225 Let's learn some of the basic principles 5 00:00:21.225 --> 00:00:27.275 I'll keep it nice and short. Depending on the type of the coffee machine 6 00:00:27.275 --> 00:00:31.475 I'm using the Dalacorte XT coffee machine 7 00:00:31.475 --> 00:00:33.675 It has lever-styled steam 8 00:00:33.675 --> 00:00:37.175 If you lower it like this, steam comes out like this 9 00:00:37.175 --> 00:00:40.825 When I put it up, It only spits out 10 00:00:40.825 --> 00:00:46.074 You may either have a lever type like mine or there's the twisting one 11 00:00:46.074 --> 00:00:50.024 With those two types, as the switch works right now 12 00:00:50.024 --> 00:00:56.324 What this steam is as you can see, is basically water vapor 13 00:00:56.324 --> 00:01:00.874 If you follow this tube and look inside the machine, there's a boiler 14 00:01:00.874 --> 00:01:05.124 There's water in the boiler, and the sensor keeps the water 15 00:01:05.124 --> 00:01:08.824 in a certain temperature boiling it consistently 16 00:01:08.824 --> 00:01:12.324 If we steam the top of the vapor, 17 00:01:12.324 --> 00:01:16.124 It comes out as steam that we can use 18 00:01:16.124 --> 00:01:21.074 The boiler inside as this is a great coffee machines, it keeps the temperature at a certain degree 19 00:01:21.074 --> 00:01:23.524 When the temperature drops, it keeps it up again 20 00:01:23.524 --> 00:01:27.324 If there is not enough water due to excessive steam release, it refills it on its own 21 00:01:27.324 --> 00:01:31.824 It automatically adjust these things inside 22 00:01:31.824 --> 00:01:35.924 These days, all the coffee machines are so good that they're almost automated 23 00:01:35.924 --> 00:01:40.924 If you look at the steam and nozzles 24 00:01:40.924 --> 00:01:45.474 There are three holes in mine 25 00:01:45.474 --> 00:01:48.524 These days, the standard is three-hole or sometimes four 26 00:01:48.524 --> 00:01:51.074 These are fixed within the majority 27 00:01:51.074 --> 00:01:54.074 But there are also ones with two or five holes 28 00:01:54.074 --> 00:02:00.374 When I'm explaining about steaming today, I will try not to be too influenced by my tips 29 00:02:00.374 --> 00:02:03.374 So if you concentrate and participate 30 00:02:03.374 --> 00:02:07.424 You'll be able to learn all about steaming in just a day 31 00:02:07.424 --> 00:02:12.523 Now, how can we steam well? 32 00:02:12.523 --> 00:02:17.673 By putting steam into a liquid such as milk for us 33 00:02:17.673 --> 00:02:22.273 If you add a certain amount of heat, the volume expands 34 00:02:22.273 --> 00:02:24.673 which results into velvety milk 35 00:02:24.673 --> 00:02:30.623 If you imagine it, by putting your cold milk into 36 00:02:30.623 --> 00:02:32.973 We call this a nozzle 37 00:02:32.973 --> 00:02:37.023 We heat up using a steam nozzle 38 00:02:37.023 --> 00:02:39.773 It's really loud when you heat up milk alone 39 00:02:39.773 --> 00:02:45.823 So we add air using a steam 40 00:02:45.823 --> 00:02:48.573 and add it to the milk like a bubble wrap 41 00:02:48.573 --> 00:02:54.323 Then it acts as a buffer, so it doesn't get loud and gets steamed quietly 42 00:02:54.323 --> 00:02:57.773 But if it's too quiet 43 00:02:57.773 --> 00:03:01.223 It means that you put in too much bubble wrap, so it's saturated 44 00:03:01.223 --> 00:03:03.423 So that is why people practice 45 00:03:03.423 --> 00:03:08.023 by put in the right amount 46 00:03:08.023 --> 00:03:10.973 to make that thin and glossy milk 47 00:03:10.973 --> 00:03:15.323 And that is why we are here today to get that right 48 00:03:15.323 --> 00:03:20.123 But as you just heard, it's not that you can't understand the explanation 49 00:03:20.123 --> 00:03:26.573 If air isn't added to the steam it gets really louds 50 00:03:26.573 --> 00:03:31.323 I'm going to let you guys hear that sound 51 00:03:31.323 --> 00:03:34.673 When it's too noisy, it means that the air didn't go in 52 00:03:34.673 --> 00:03:39.222 But when this air goes in to a certain extent, if I try to express it in sound 53 00:03:39.222 --> 00:03:43.622 It makes a sound like this 54 00:03:43.622 --> 00:03:47.372 If more air like 'chichichik' goes in 55 00:03:47.372 --> 00:03:51.272 It turns off with a sound like 'chichichichik, wheeeeeeong' 56 00:03:51.272 --> 00:03:54.567 So when making milk for cappuccino, there is a lot of air 57 00:03:54.567 --> 00:03:56.822 So when it turns off, it makes a low-pitched sound 58 00:03:56.822 --> 00:04:00.672 But today we're going to steam that makes a moderate sound 59 00:04:00.672 --> 00:04:05.072 We're going to hear that sound and proceed 60 00:04:05.072 --> 00:04:08.522 I'm going to prepare three types of pitcher 61 00:04:08.522 --> 00:04:10.672 But why am I pouring water? 62 00:04:10.672 --> 00:04:14.022 Because I'm not doing latte art, I'm just steaming 63 00:04:14.022 --> 00:04:19.622 If you mix milk and water, with a ratio of 9 parts water to 1 part milk, you will able to froth it 64 00:04:19.622 --> 00:04:25.972 Steaming is also possible with water and a drop of detergent 65 00:04:25.972 --> 00:04:29.472 But if you test it with a detergent 66 00:04:29.472 --> 00:04:33.572 Then you must wash it after it either with water 67 00:04:33.572 --> 00:04:37.222 If you plan to use it for consumption next time 68 00:04:37.222 --> 00:04:45.522 So, for now, I have prepared three pitchers filled with 90% water 69 00:04:45.522 --> 00:04:50.422 I will then add about 1cm of milk 70 00:04:51.472 --> 00:04:53.972 So, how much milk that is 71 00:04:54.872 --> 00:04:59.472 If you look here, for me, the milk has come in up to this point 72 00:04:59.472 --> 00:05:07.171 If you look at it in terms of milliliters, there is about 300ml in each pitcher. First, let's hear the sound 73 00:05:07.171 --> 00:05:11.671 If no air is in, is it really noisy? 74 00:05:11.671 --> 00:05:14.571 When the molecules called milk collide with each other 75 00:05:14.571 --> 00:05:18.021 Because there is no material to act as a buffer inside 76 00:05:18.021 --> 00:05:21.521 The sound of them colliding is very sharp 77 00:05:22.121 --> 00:05:24.221 Are you ready for the sharp sound? 78 00:05:24.221 --> 00:05:29.821 Usually, when you go to a cafe, like hot tea 79 00:05:29.821 --> 00:05:32.921 So when we make tea, or when we just heat up the syrup 80 00:05:32.921 --> 00:05:37.471 When making hot chocolate with chocolate powder it might sound really loud 81 00:05:37.471 --> 00:05:41.171 Because the powder particles reduce the amount of air going in 82 00:05:41.171 --> 00:05:44.617 Then get ready for that loud sharp sounds 83 00:05:44.617 --> 00:05:46.567 This is with no added air 84 00:05:53.721 --> 00:05:56.271 The more it heats up, the louder it gets 85 00:05:58.821 --> 00:06:03.071 Oh, it's no joke, right? We say it's like scraping metal 86 00:06:03.071 --> 00:06:07.571 I've heard that kind of sound before, and because of that, I'm scared to steam 87 00:06:07.571 --> 00:06:13.171 So anyway, we have to let air in to make the steam sound quieter 88 00:06:13.171 --> 00:06:16.771 The air is an essential ingredient to us 89 00:06:16.771 --> 00:06:20.071 Second, there's no air so far correct? 90 00:06:20.071 --> 00:06:23.871 But I'll try putting in a little air. Listen 91 00:06:26.821 --> 00:06:29.921 Unlike before, there's a bit of air, right? 92 00:06:29.921 --> 00:06:35.120 It's easier to listen to than before 93 00:06:35.970 --> 00:06:39.670 It makes a sound like this. Listen, when I turn it off 94 00:06:40.720 --> 00:06:45.220 If it sounds like 'weeee', this can be heard when you're at cafe 95 00:06:45.220 --> 00:06:49.070 Or is the sound you hear when you're making lattes 96 00:06:49.070 --> 00:06:50.420 There's definitely a difference, right? 97 00:06:51.620 --> 00:06:55.220 After using the steam wand, there's still some 98 00:06:55.220 --> 00:06:59.070 milk residue in the nozzle so make sure to release it 99 00:06:59.070 --> 00:07:02.520 Think of it as a cleaning step 100 00:07:02.520 --> 00:07:05.970 We always clean the nozzle like this, right? 101 00:07:07.570 --> 00:07:11.120 You have to use it cleanly so that the nozzle can be used for a long time without clogging 102 00:07:11.470 --> 00:07:15.420 For the third one, it was too noisy at first because I didn't add any air 103 00:07:15.420 --> 00:07:17.220 It made a loud sound like this 104 00:07:17.220 --> 00:07:21.920 For the second one, with a bit of air, it made a whooshing sound in the end 105 00:07:21.920 --> 00:07:25.570 For the third one, I'll try adding more air to see if the sound gets quieter 106 00:07:25.570 --> 00:07:28.720 Compare the sound to see if it’s the same as before 107 00:07:33.220 --> 00:07:38.170 The sound of air entering is much longer than before, right? 108 00:07:41.220 --> 00:07:44.570 Oh, it's much quieter, right? Let’s listen to the sound when turning it off as well 109 00:07:45.920 --> 00:07:47.820 It's much quieter than before, right? 110 00:07:47.820 --> 00:07:51.920 You can also listen to your steams 111 00:07:51.920 --> 00:07:57.120 The reason steaming is unstable is because the person who is doing it is unstable 112 00:07:57.120 --> 00:08:01.419 As the coffee machine don't change. Let me release it one more time 113 00:08:02.769 --> 00:08:08.669 Okay. So, if you look at it this way, I will show you these three 114 00:08:08.669 --> 00:08:12.419 If you look here, you can see the height difference 115 00:08:12.419 --> 00:08:16.069 The first one almost reaches the lip 116 00:08:16.069 --> 00:08:18.619 It’s almost the same as the milk we poured first 117 00:08:18.619 --> 00:08:21.819 Shall we take a look at the second one? If you compare it to the first one 118 00:08:21.819 --> 00:08:24.019 The height is a little higher, right? 119 00:08:24.019 --> 00:08:27.619 And if we compare the second one with the third one 120 00:08:27.619 --> 00:08:31.469 If you compare, this one is higher. This one is quieter 121 00:08:33.019 --> 00:08:38.869 So, I realized that I can also differentiate steam by sound 122 00:08:38.869 --> 00:08:41.819 I wanted you guys to know by just the sounds 123 00:08:41.819 --> 00:08:47.304 So, how can we handle the steam wand well now? 124 00:08:47.304 --> 00:08:50.719 I think the sound is quite scary 125 00:08:50.719 --> 00:08:53.519 There is a specific way for generating steam 126 00:08:53.519 --> 00:08:59.169 I am grateful to be able to provide education for every age group 127 00:08:59.169 --> 00:09:04.769 So, before I found my steaming method 128 00:09:04.769 --> 00:09:10.469 Thanks to my students who were in their 50s and 60s 129 00:09:10.469 --> 00:09:13.219 I think I found a way to explain these a little more in detail 130 00:09:13.219 --> 00:09:16.519 So, I will share that method with all of you 131 00:09:18.469 --> 00:09:24.668 First, you can test the steam in two ways 132 00:09:24.668 --> 00:09:29.768 The first one is, can I adjust the amount of air I add? 133 00:09:29.768 --> 00:09:33.218 You might get orders where a customer 134 00:09:33.218 --> 00:09:36.818 want flatter coffee or with extra froth, right? 135 00:09:36.818 --> 00:09:41.668 And the amount of foam is different for a latte and a cappuccino 136 00:09:41.668 --> 00:09:45.318 You should check it yourself if you could adjust to that 137 00:09:45.318 --> 00:09:50.168 The second one is, can you adjust the amount and the size of the particles? 138 00:09:50.168 --> 00:09:54.468 With a lot of small particles of air 139 00:09:54.468 --> 00:09:57.518 it produces that stretchy velvety milk 140 00:09:57.518 --> 00:10:01.068 So then is it possible to adjust the amount of that? 141 00:10:01.068 --> 00:10:03.618 These two are the things you should check 142 00:10:03.618 --> 00:10:09.268 Today is mastering steaming. You can check it yourself 143 00:10:11.768 --> 00:10:15.768 Can I adjust the amount of air? This is the first thing 144 00:10:15.768 --> 00:10:21.518 Can I adjust the size of the air particles? 145 00:10:21.518 --> 00:10:22.918 These are the things you should check with yourself 146 00:10:22.918 --> 00:10:29.368 If you can adjust the amount, but if your steam is coming out a little rough 147 00:10:29.368 --> 00:10:32.968 then today's class will be really beneficial for you 148 00:10:32.968 --> 00:10:35.932 Even though this is an online class 149 00:10:35.932 --> 00:10:38.868 You may wonder how this will be well conveyed 150 00:10:38.868 --> 00:10:41.468 I am going to get rules 151 00:10:41.468 --> 00:10:46.018 To be good at steaming, we are going to set a position 152 00:10:46.018 --> 00:10:47.968 That way, you can follow my instructions 153 00:10:47.968 --> 00:10:50.668 So, those three elements are 154 00:10:51.517 --> 00:10:54.667 Firstly, we call this the steam nozzle 155 00:10:54.667 --> 00:11:00.367 And this is what we call steam tip and it can be detached using a screw 156 00:11:00.367 --> 00:11:03.517 If you look here, a steam tip is attached here like this 157 00:11:03.517 --> 00:11:07.367 You can remove it when cleaning 158 00:11:07.367 --> 00:11:10.617 This is called a tip. Steam tip 159 00:11:10.617 --> 00:11:14.267 If you look here, the first thing for mastering steaming 160 00:11:14.267 --> 00:11:17.967 is where to place the steam nozzle 161 00:11:17.967 --> 00:11:21.917 We will decide on the steam nozzle position 162 00:11:21.917 --> 00:11:26.767 The second is how much to immerse the steam nozzle tip 163 00:11:26.767 --> 00:11:30.567 We are going to decide how deep we are going to immerse it before we start 164 00:11:30.567 --> 00:11:35.567 How deep should I immerse the nozzle tip? 165 00:11:35.567 --> 00:11:39.817 Third, in which position should I be holding my pitcher? 166 00:11:39.817 --> 00:11:41.417 We will match these three things 167 00:11:41.417 --> 00:11:43.817 How will we decide on the position for the pitcher? 168 00:11:44.317 --> 00:11:47.667 First, I will determine the position of the steam nozzle 169 00:11:47.667 --> 00:11:50.667 The pitcher looks like this 170 00:11:50.667 --> 00:11:52.867 I use the spout as a reference 171 00:11:52.867 --> 00:11:57.567 Because when using the spout as a reference, it has the widest width 172 00:11:57.567 --> 00:12:00.717 You don't have to go in a narrow direction 173 00:12:00.717 --> 00:12:03.667 When dividing it in half with the spout on the middle, 174 00:12:03.667 --> 00:12:06.667 We will use the right section 175 00:12:06.667 --> 00:12:12.067 When divided in half, the steam nozzle should be positioned in the center of the right section 176 00:12:12.067 --> 00:12:16.167 So if we base it on the spout, it will be like this 177 00:12:16.167 --> 00:12:20.116 It doesn't matter much if it goes a little beyond this range 178 00:12:20.116 --> 00:12:25.066 But it shouldn't stick too close to the wall or go too high up 179 00:12:25.066 --> 00:12:28.966 It's better not to go too low or too centered 180 00:12:29.566 --> 00:12:34.066 Secondly, how deep should the nozzle tip be immersed? 181 00:12:34.066 --> 00:12:36.466 The nozzle tip looks like this 182 00:12:36.466 --> 00:12:40.816 However, depending on the machine, it can also look like this 183 00:12:40.816 --> 00:12:43.466 There are also ones that are long like this 184 00:12:43.466 --> 00:12:46.316 But the holes of the tips are all on the bottom 185 00:12:46.316 --> 00:12:51.170 Some has three holes, four, and five of them 186 00:12:51.170 --> 00:12:54.366 But in the end it's always in the bottom of the tip 187 00:12:54.366 --> 00:13:00.066 So you shouldn't look at the depth in 360 degrees of the tip 188 00:13:00.066 --> 00:13:09.416 Instead, you should divide it in half and immerse only 0.5cm from the end based on the center line 189 00:13:09.416 --> 00:13:13.466 This one is also 0.5cm, and this one is also 0.5cm 190 00:13:13.466 --> 00:13:16.966 0.5cm is the standard 191 00:13:16.966 --> 00:13:22.466 ‘When I filled it with 0.5cm, too much steam went in’ 192 00:13:22.466 --> 00:13:25.016 ‘It seems too strong’. Then, 193 00:13:25.016 --> 00:13:29.416 Since here was the standard of 0.5cm, let's try 0.6cm instead 194 00:13:29.416 --> 00:13:32.716 But is it still strong? Then the maximum would probably be 0.7cm 195 00:13:32.716 --> 00:13:36.216 On the contrary, when it's too weak 196 00:13:36.216 --> 00:13:41.316 When you tried 0.5cm, the air didn't go in. So let's try 0.4cm 197 00:13:41.316 --> 00:13:45.015 But if it still doesn't go in, then 0.3cm 198 00:13:45.015 --> 00:13:47.665 So, 0.5cm is just the standard 199 00:13:47.665 --> 00:13:51.415 We also have to decide on the depth of the nozzle tip, right? 200 00:13:51.415 --> 00:13:55.915 Third, what position do you hold your pitcher 201 00:13:55.915 --> 00:13:58.415 We place it in the right section 202 00:13:58.415 --> 00:14:02.915 If you consider this as a clock, this is in the 3 o'clock direction 203 00:14:02.915 --> 00:14:07.465 You can think of it as the right side, or the 3 o'clock side 204 00:14:07.465 --> 00:14:14.215 We will tilt it 1-2cm towards the position where we place the nozzle tip 205 00:14:14.215 --> 00:14:18.415 So we tilt it 1-2cm here 206 00:14:18.415 --> 00:14:23.515 The reason is that is when we, for example, make steamed eggs, 207 00:14:23.515 --> 00:14:27.015 we don't crack the egg and whisk it upright, correct? 208 00:14:27.015 --> 00:14:31.265 We slightly tilt it when we whisk it as that mixes it much better 209 00:14:31.265 --> 00:14:37.515 So you can think of it as the same principle when it comes to tilting our pitcher 210 00:14:37.515 --> 00:14:39.665 So we have decided on these three things 211 00:14:39.665 --> 00:14:43.015 This is where the spout is and the handle, right? 212 00:14:43.015 --> 00:14:48.865 Because we tilt it 1-2cm to the right or in the 3 o'clock direction 213 00:14:48.865 --> 00:14:51.415 The milk will be tilted like this 214 00:14:51.415 --> 00:14:54.915 Where did we decide to place it? In the middle, to the right 215 00:14:54.915 --> 00:15:00.715 We decided to dip it only 0.5cm here, so it will look like this 216 00:15:00.715 --> 00:15:04.215 The second reason for doing this is, 217 00:15:04.215 --> 00:15:07.315 If it is in the middle, it creates a swirl 218 00:15:07.315 --> 00:15:11.465 The swirl extends to a very deep part 219 00:15:11.465 --> 00:15:17.114 Then when the steam enters and a lot of unwanted air is also then added 220 00:15:17.114 --> 00:15:20.614 If you tilt it slightly, this wall becomes a bit shorter 221 00:15:20.614 --> 00:15:23.715 Because it becomes shorter, this swirl becomes a bit shorter 222 00:15:23.715 --> 00:15:26.964 So you can steam more stably 223 00:15:26.964 --> 00:15:30.264 And another thing is, it shouldn't be way too close to the wall 224 00:15:30.264 --> 00:15:33.314 because the bubbles here cannot enter 225 00:15:33.314 --> 00:15:38.114 So it should be in the middle, back to the center point 226 00:15:38.114 --> 00:15:42.064 Because it gets mixed as the entire range comes in here 227 00:15:42.064 --> 00:15:46.214 it can create that smoother surface much more easily, you guys understand what I mean right? 228 00:15:46.864 --> 00:15:52.364 I'll draw an enlarged tip here to explain it a littler further 229 00:15:52.364 --> 00:15:54.964 As I mentioned, the one we have here has three holes 230 00:15:54.964 --> 00:16:01.114 As you can see here, there are one, two, three holes, right? 231 00:16:01.114 --> 00:16:06.564 If you look, there is one hole in the right section in this tip where steam is coming out 232 00:16:06.564 --> 00:16:10.264 So this is the hole on the right 233 00:16:10.264 --> 00:16:15.714 Using this as the center point, we title the milk like this 234 00:16:15.714 --> 00:16:19.064 Then the other two are submerged in the milk 235 00:16:19.064 --> 00:16:21.264 Only this one stays on the surface 236 00:16:21.264 --> 00:16:28.714 That's why this one hole is responsible for air injection 237 00:16:28.714 --> 00:16:31.214 Then what do the other holes do? 238 00:16:31.214 --> 00:16:35.114 They are responsible for swirling the milk 239 00:16:35.114 --> 00:16:39.113 So whether there are four holes, two, or five 240 00:16:39.113 --> 00:16:45.163 Because the position of the hole in the right section serves as an air injection role 241 00:16:45.163 --> 00:16:49.313 Even if there are multiple holes, it won’t greatly affect your steam 242 00:16:49.913 --> 00:16:53.163 Look here. This one is for air injection 243 00:16:53.163 --> 00:16:59.563 So, when we dip it only 0.5cm and tilt it to the right 244 00:16:59.563 --> 00:17:03.913 When we release our steam, a sound is generated. What kind of sound? 245 00:17:05.363 --> 00:17:07.913 It makes a hissing sound like this 246 00:17:07.913 --> 00:17:09.863 Why is makes that sound 247 00:17:09.863 --> 00:17:14.513 is because the sound is produced when the tip of the nozzle hits the surface of the milk 248 00:17:14.513 --> 00:17:19.463 But if you heard a different sound when steaming it 249 00:17:19.463 --> 00:17:22.513 that's usually because 250 00:17:22.513 --> 00:17:28.663 the nozzle tip is lowered too much above the surface, causing the holes to be way too exposed 251 00:17:28.663 --> 00:17:33.963 So, a large amount of air injection causes a bubbling sound 252 00:17:33.963 --> 00:17:38.163 Before the bubbles can be controlled, the temperature will be already too high 253 00:17:38.163 --> 00:17:41.663 causing for you to turn your steam off 254 00:17:41.663 --> 00:17:46.813 So if you hear that hissing sound from the start 255 00:17:46.813 --> 00:17:52.463 that would be the position you need to remember 256 00:17:52.463 --> 00:17:56.713 First, You can let that sound go on as much as you like 257 00:17:56.713 --> 00:17:58.313 As much as you like? Yes 258 00:17:58.313 --> 00:18:01.863 It will take about 2-3 seconds, or longer, 4-5 seconds 259 00:18:01.863 --> 00:18:06.962 Oh that's the sound of air injection, air being added to the milk 260 00:18:06.962 --> 00:18:11.212 So after that, after letting that sound go on as much as you like 261 00:18:11.212 --> 00:18:15.362 Second, lift it by only 0.1cm 262 00:18:15.362 --> 00:18:24.712 and we're going to do that three times, 0.1cm, 0.1cm again, pause then again 0.1cm 263 00:18:24.712 --> 00:18:28.012 You'd be done with your steaming by the time you lift it three times like that 264 00:18:28.712 --> 00:18:33.762 Once again, by following the position of your pitcher, set the nozzle in position 265 00:18:33.762 --> 00:18:39.512 And when you release the steam, you can hear the desired amount of that sound 266 00:18:39.512 --> 00:18:41.962 If that's enough 267 00:18:41.962 --> 00:18:48.762 then lift 0.1, pause, 0.1, pause, 0.1 268 00:18:48.762 --> 00:18:52.062 By doing this, you can turn it off when it reaches the desired temperature 269 00:18:52.062 --> 00:18:55.912 Why do we have to divide it into three parts by 0.1 each? 270 00:18:55.912 --> 00:18:59.712 Because we need to keep impacting the surface while steaming 271 00:18:59.712 --> 00:19:02.362 If you hear too much sizzling sound and immerse it too deeply 272 00:19:02.362 --> 00:19:04.862 It will pass through the bubbles on top 273 00:19:04.862 --> 00:19:08.612 So the bubbles will be heated separately from the liquid 274 00:19:08.612 --> 00:19:12.762 They won't mix evenly inside, but rather stay separate 275 00:19:12.762 --> 00:19:18.212 And why do we do it three times? It's to make sure we don't have any extra air 276 00:19:18.212 --> 00:19:23.562 Because when we do it once extra air can enter when it's swirling 277 00:19:24.262 --> 00:19:28.612 Then let's try this in action 278 00:19:28.612 --> 00:19:33.011 The reason why we follow this step and listen to the sound is 279 00:19:33.011 --> 00:19:35.911 What we'll be practicing is, first 280 00:19:37.261 --> 00:19:42.762 You'll tend to move your steamer like this while holding on to your pitcher 281 00:19:42.762 --> 00:19:48.561 So that's why the first practice will be following this step so we don't move like that 282 00:19:48.561 --> 00:19:52.811 The second practice is moving by 0.1 each time 283 00:19:52.811 --> 00:19:56.411 Because we need to practice moving in units of 0.1 284 00:19:56.411 --> 00:19:59.861 It wouldn't be good if the person steaming moves a lot 285 00:19:59.861 --> 00:20:04.411 If you keep moving more than you think 286 00:20:04.411 --> 00:20:08.811 I have a tip for you. 287 00:20:10.061 --> 00:20:16.161 You don't have to detach your elbow like this when holding the pitcher 288 00:20:16.161 --> 00:20:20.661 If you put your finger all the way in, your knuckles will touch the pitcher 289 00:20:20.661 --> 00:20:23.511 Then it's too hot. So, what do you do? 290 00:20:23.511 --> 00:20:25.961 You can hold it with three fingers like this leaving out a finger 291 00:20:25.961 --> 00:20:28.211 and then cover the top with your thumb like this 292 00:20:28.211 --> 00:20:31.111 Or you can just hold it with two fingers like this 293 00:20:31.111 --> 00:20:34.761 Then, you stick your elbow to your body like this 294 00:20:34.761 --> 00:20:36.861 That way, this will be steady 295 00:20:36.861 --> 00:20:41.061 But if you try to hold it like this, you might unintentionally move 296 00:20:41.061 --> 00:20:43.561 So, you stick your elbow to your body 297 00:20:43.561 --> 00:20:46.161 In this position, I'll head to my steamer 298 00:20:46.161 --> 00:20:51.611 If you look here, you can see how the steam wand is way to the right 299 00:20:51.611 --> 00:20:54.411 and because of that people end up moving their wrists like this 300 00:20:54.411 --> 00:21:00.310 Instead of doing that, it's better to move your body to the side to keep this straight 301 00:21:00.310 --> 00:21:03.460 Then, place the steam wand in position like this 302 00:21:03.460 --> 00:21:07.160 Like this, it'll be easier to keep the position fixed without lifting up the steam wand 303 00:21:07.160 --> 00:21:10.460 You shouldn't be lifting up the steam wand, so this is what we do 304 00:21:10.460 --> 00:21:16.910 Keep touching just here and practice moving back and forth like an elevator, 0.1cm at a time 305 00:21:16.910 --> 00:21:20.010 And that is why these steps are important 306 00:21:20.010 --> 00:21:26.410 Keep your body fixed, place the steam wand in the spout 307 00:21:26.410 --> 00:21:30.510 Practice moving this back and forth by 0.1cm 308 00:21:30.510 --> 00:21:34.760 One more thing, even when doing this, you might move a little 309 00:21:34.760 --> 00:21:38.510 In that case, I'll show you how you can fix that 310 00:21:38.510 --> 00:21:43.610 As you're going to turn off your steam and check the temperature 311 00:21:43.610 --> 00:21:47.310 Don't just hold this in the air like this 312 00:21:47.310 --> 00:21:51.960 Instead when the steam wand is still inside, it's good to support it with your pinky finger like this 313 00:21:51.960 --> 00:21:55.410 So, on the left side, I'm holding it like this 314 00:21:55.410 --> 00:21:58.660 As for the right side, I'm holding it like this 315 00:21:58.660 --> 00:22:03.160 So, it would be good to fix it like this and feel the temperature, right? Do you understand? 316 00:22:03.160 --> 00:22:08.210 And one more tip is when I've positioned it like this 317 00:22:08.210 --> 00:22:12.260 You don't have to lift your body up to turn off the steam 318 00:22:12.260 --> 00:22:15.210 Because when you lift your body this part of your body moves with you 319 00:22:15.210 --> 00:22:17.260 So what do we do in this position 320 00:22:17.260 --> 00:22:21.360 Just the eyes, look with your eyes when you're turning it off 321 00:22:21.360 --> 00:22:24.160 Since we are practicing not moving this area 322 00:22:24.160 --> 00:22:27.809 Another thing is, you can move with your eyes or without looking 323 00:22:27.809 --> 00:22:30.859 you can estimate that this is here 324 00:22:30.859 --> 00:22:35.609 So, you don't have to actually look at it when you're turning it off 325 00:22:35.609 --> 00:22:38.209 The reason why your milk didn't froth well could probably be because 326 00:22:38.209 --> 00:22:41.159 You must have moved a lot without realizing it 327 00:22:41.159 --> 00:22:45.209 or even the position of air entering the milk could have changed 328 00:22:45.209 --> 00:22:49.959 Or as you're learning that you should lift it 0.1cm at a time here 329 00:22:49.959 --> 00:22:54.059 you could have lifted 0.5cm instead of 0.1 330 00:22:55.009 --> 00:22:58.659 You understand, right? Let me repeat that again 331 00:22:58.659 --> 00:23:01.659 Keep the elbow that's holding the pitcher close to your body 332 00:23:01.659 --> 00:23:04.259 Align it with the steam wand to make it straight 333 00:23:04.259 --> 00:23:09.459 then place the steam wand in the spout and in the middle of the liquid 334 00:23:09.459 --> 00:23:12.559 immerse the nozzle by 0.5cm 335 00:23:12.559 --> 00:23:18.809 Placing it in the spout, immerse the nozzle by 0.5cm in the middle and tilt it to the right 336 00:23:18.809 --> 00:23:22.009 Turn on the steam and you'll hear the sound 337 00:23:22.009 --> 00:23:28.859 lift 0.1, pause, lift 0.1, pause, lift 0.1 338 00:23:28.859 --> 00:23:35.009 After moving in three steps, stop the steam when it reaches the desired temperature. That's it 339 00:23:35.009 --> 00:23:38.309 Let me summarize it 340 00:23:38.309 --> 00:23:43.409 Hold the pitcher like fixing it to my body 341 00:23:43.409 --> 00:23:49.959 Let the nozzle tip touch the spout, and when it touches it like this, see where the center is 342 00:23:49.959 --> 00:23:56.908 After seeing where the center is, immerse 0.5cm of the nozzle in the center of the milk 343 00:23:56.908 --> 00:24:00.158 Then, tilt it to the right 344 00:24:00.158 --> 00:24:05.808 After hearing the sound of steam, lift 0.1cm three times 345 00:24:05.808 --> 00:24:10.208 And done. End the steam. Just do it like this 346 00:24:10.208 --> 00:24:14.708 Let me show you this in action 347 00:24:14.708 --> 00:24:18.108 Let's watch how it is done 348 00:24:18.108 --> 00:24:20.608 Let's me show you 349 00:24:20.608 --> 00:24:25.208 Place the steam wand in the spout and see where the center is 350 00:24:25.208 --> 00:24:29.808 By placing it slightly diagonally, you can determine the center 351 00:24:29.808 --> 00:24:34.458 I will immerse it only 0.5cm in the center. Tilt it to the right 352 00:24:34.458 --> 00:24:38.108 I'm going to turn on the steam, and steady it with my little finger 353 00:24:38.108 --> 00:24:41.758 After turning it on don't move. Okay let's turn it on 354 00:24:42.858 --> 00:24:47.058 It will make a sizzling sound. Listen as much as you want 355 00:24:47.058 --> 00:24:54.708 That's enough for now. Lift 0.1, again 0.1, pause and lift 0.1 356 00:24:54.708 --> 00:24:59.108 Check if it's hot. Look how glossy and velvety it looks 357 00:24:59.108 --> 00:25:03.958 Check the temperature and if it’s hot, turn it off 358 00:25:03.958 --> 00:25:09.058 This method will only allow very small particles to enter 359 00:25:09.058 --> 00:25:11.908 So, that's why no big bubbles come out 360 00:25:12.408 --> 00:25:15.658 I will show you two more times in a row. Watch 361 00:25:15.658 --> 00:25:18.058 Fix the elbow on the body 362 00:25:18.058 --> 00:25:22.057 If you approach like this, you have to turn your wrist, so go to the side 363 00:25:22.057 --> 00:25:26.407 Find the center and dip only 0.5cm and tilt it to the right 364 00:25:26.407 --> 00:25:29.707 It's much better to keep your eyes on the pitcher when turning it on 365 00:25:29.707 --> 00:25:32.507 Turn it on and listen to the sizzling sound 366 00:25:35.007 --> 00:25:36.657 It's making that sound, right? 367 00:25:36.657 --> 00:25:40.257 And I will lift this by only 0.1 once and stay there 368 00:25:40.257 --> 00:25:44.807 One more time, lift 0.1, pause and lift it again by 0.1 369 00:25:44.807 --> 00:25:49.957 Check the temperature and turn it off if it's hot 370 00:25:49.957 --> 00:25:55.057 If you look at my posture, I’ll just position it, and I will try it while looking at you guys 371 00:25:55.057 --> 00:26:01.957 Where is the center position, tilt it to the right, and listen to the sizzling sound in this state 372 00:26:01.957 --> 00:26:05.957 You hear the sound and if you want the sound to stop 373 00:26:05.957 --> 00:26:08.757 I'm going to lift it just once 374 00:26:08.757 --> 00:26:13.357 And one more time lift it by 0.1 and one more time, 375 00:26:13.357 --> 00:26:16.707 Check if it's hot 376 00:26:16.707 --> 00:26:19.357 It's hot, so turn it off 377 00:26:19.357 --> 00:26:21.557 And you get that velvety frothed milk 378 00:26:21.557 --> 00:26:25.007 So, you just need to practice this motion 379 00:26:25.007 --> 00:26:28.407 So that froth was for latte 380 00:26:28.407 --> 00:26:32.857 But now you might ask what about cappuccino froth, right? 381 00:26:32.857 --> 00:26:39.007 Fixing the position and listening to the sizzling sound is expanding the volume 382 00:26:39.007 --> 00:26:41.607 Of course, there should be more in cappuccinos 383 00:26:41.607 --> 00:26:46.506 This time, what you do is lower the sizzling sound by 0.1 each time 384 00:26:46.506 --> 00:26:48.406 Listen to the sound first 385 00:26:48.406 --> 00:26:50.506 It's the same. Fix the position 386 00:26:50.506 --> 00:26:55.756 Put it on the spout. Find the center, put in 0.5 and tilt to the right 387 00:26:55.756 --> 00:26:59.956 Lower it and listen to the sizzling sound, then lower it little by little 388 00:26:59.956 --> 00:27:05.206 Lower it down and lower it again. Lower it down so that you can hear the sizzling sound 389 00:27:05.206 --> 00:27:07.606 If you look here, you can see becoming more frothier 390 00:27:07.606 --> 00:27:09.457 Stay in that state for a moment 391 00:27:09.457 --> 00:27:15.756 Then, move up by 0.1 once, again by 0.1, pause, and up again 392 00:27:15.756 --> 00:27:21.056 It became very quiet. I mentioned that it becomes quiet when the foam is dense 393 00:27:21.056 --> 00:27:24.306 If it's hot, turn it off. You didn't hear much noise did you 394 00:27:24.306 --> 00:27:31.106 Now if we look at this close up, we have milk for the cappuccino 395 00:27:31.106 --> 00:27:34.606 Can you see it? That velvety cappuccino froth 396 00:27:35.306 --> 00:27:38.306 But, in the end, this is what it is 397 00:27:38.306 --> 00:27:41.556 Who can bring it down continuously by 0.1 each time? 398 00:27:41.556 --> 00:27:46.406 Because most will abruptly pull down their pitcher, they pull down a lot and move a lot 399 00:27:46.406 --> 00:27:51.306 and by the time you try to fix it, the milk is already too hot 400 00:27:51.306 --> 00:27:53.856 So that's one of the reason why your milk isn't velvety 401 00:27:53.856 --> 00:27:56.556 So the method I did right now made that sizzling noise 402 00:27:56.556 --> 00:28:01.156 but this time I will try to lower it abruptly as well 403 00:28:02.256 --> 00:28:06.706 Let's hear what it sounds like when there is more air added 404 00:28:06.706 --> 00:28:11.956 And actually, because you get more air into your milk and it makes 405 00:28:11.956 --> 00:28:14.405 that loud sound it doesn't mean your milk is ruined 406 00:28:14.405 --> 00:28:17.305 Even for myself, when I get too much air in my milk 407 00:28:17.305 --> 00:28:19.805 I'll try to fix that 408 00:28:19.805 --> 00:28:24.755 But you need to start off in a position where you don't need to fix it to reduce the risk 409 00:28:24.755 --> 00:28:26.805 I'm not saying that this is the wrong way 410 00:28:26.805 --> 00:28:30.155 but the method I just showed you is just so convenient 411 00:28:30.155 --> 00:28:33.105 So there's no reason for you to not do it 412 00:28:33.105 --> 00:28:36.755 Since I'm so used to this 413 00:28:36.755 --> 00:28:40.155 I just hold on to my pitcher which gives this hand a freedom 414 00:28:40.155 --> 00:28:43.155 So I'll just keep steady with my little finger for this and would turn this off with this hand 415 00:28:43.155 --> 00:28:46.655 hold on to this and even greet people 416 00:28:46.655 --> 00:28:50.105 But when it's your first time, you might get scared when the pitcher gets too hot 417 00:28:50.105 --> 00:28:53.955 So it's okay to practice while holding the handle 418 00:28:53.955 --> 00:28:58.755 So now instead of that sizzling sound, let me lower it to make a different sound 419 00:28:58.755 --> 00:28:59.805 Have a listen 420 00:29:02.805 --> 00:29:06.855 That's right, this is not that sizzling sound but more like rippling sound 421 00:29:06.855 --> 00:29:09.605 Now you need keep your eye on it and try to fix it 422 00:29:09.605 --> 00:29:13.255 As I can fix it, I'm keeping my eyes on the milk to try to fix it 423 00:29:13.255 --> 00:29:14.855 I'm trying to smooth out my milk 424 00:29:14.855 --> 00:29:19.005 But you need to change your position multiple times while doing it 425 00:29:19.005 --> 00:29:22.855 So that means if I am moving around 426 00:29:22.855 --> 00:29:25.005 I'm trying to fix something 427 00:29:25.005 --> 00:29:31.055 But what I'm saying is by following and practicing the method I showed you 428 00:29:31.055 --> 00:29:32.655 it'll make things so much easier 429 00:29:32.655 --> 00:29:37.155 You just saw how rough that sounded, but like I said I can fix it 430 00:29:37.155 --> 00:29:40.304 so if you look at it, it's still velvety. So it doesn't mean it won't work 431 00:29:40.304 --> 00:29:44.504 It's just in general, it'll be a bit frothier 432 00:29:44.504 --> 00:29:48.304 I tend to draw a lot of complex patterns 433 00:29:48.304 --> 00:29:54.554 So I practice controlling the air injection so the particle size is as small as possible 434 00:29:54.554 --> 00:29:57.404 This is what I told you in the beginning 435 00:29:57.404 --> 00:29:59.654 Can we control the amount of air? 436 00:29:59.654 --> 00:30:04.154 Yes, we can. How? By going down 0.1 to increase the volume 437 00:30:04.154 --> 00:30:08.654 If that's enough froth you stay in the same position and slowly lift it up by 0.1 438 00:30:08.654 --> 00:30:11.604 is how you can control the amount of air 439 00:30:11.604 --> 00:30:14.454 Can you control the particle size? It's basically the same 440 00:30:14.454 --> 00:30:20.804 So it's either staying in the same position and slightly moving by 0.1 441 00:30:20.804 --> 00:30:23.754 to let the air in through the side 442 00:30:23.754 --> 00:30:26.854 Or you could pull down the pitcher to expose the nozzle 443 00:30:26.854 --> 00:30:29.754 to let the air in 444 00:30:29.754 --> 00:30:32.354 The method that I told you today 445 00:30:32.354 --> 00:30:35.954 it's hard for the air to produce those big particles 446 00:30:35.954 --> 00:30:39.104 Then since it is much easier to control 447 00:30:39.104 --> 00:30:42.204 I highly advise to follow these two steps 448 00:30:42.204 --> 00:30:46.804 Also, because the particles are small, they are not greatly affected by temperature 449 00:30:46.804 --> 00:30:52.754 For example, one of my students runs a cafe under Soorak mountain 450 00:30:52.754 --> 00:30:56.104 And they told me that most of the customers who are climbers want something hot 451 00:30:56.104 --> 00:30:59.104 and that was one of the thing that stressed them out 452 00:30:59.104 --> 00:31:02.204 But if you use this method, even if it gets hot 453 00:31:02.204 --> 00:31:04.504 It won't ruin much of your froth. Why is that? 454 00:31:04.504 --> 00:31:07.953 Because there are countless tiny particles inside 455 00:31:07.953 --> 00:31:11.003 Which makes your milk silky and velvety. You get that right? 456 00:31:11.003 --> 00:31:16.253 If you have a coffee machine, try out this method right away 457 00:31:16.253 --> 00:31:18.653 Because you are going to be so satisfied 458 00:31:18.653 --> 00:31:21.003 Okay then, I'll see you next time