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  1. #1
    Junior Member
    Join Date
    Jan 2020
    Posts
    2

    Help Please: Breville Barista Express - need milk frothing help

    Hi everyone,
    New to the forum.
    I purchased my machine last year, and ive been teaching myself how to froth milk properly for art purposes. I've been having trouble and i am looking for advice.
    Basically i end up frothing too much (way too much foam and dense) or too little (not enough foam incorporated its too liquidy and not silky).

    Alot of videos always say to keep the wand an inch or so below the surface of the milk and whirl. There is even an indicator on the machine's wand to make it easier.
    HOWEVER, I've read some tips from people with this machine that this isnt the case. If I leave the wand tip in at the same depth the entire time, it will incorporate too much air/steam and not give the correct ratio (too frothy).
    People have said to leave the wand tip in near the surface to create a ton of air/foam till around 90 degress F. Then from 90-145 degrees F, bury the wand to the bottom and whirl.

    I've had some success with this but hard to pinpoint the issue.

    I'm also thinking my pitcher may be too big for the amount of milk im using. The ideal amount of milk in the pitcher should be around 9-10oz but my cups are around 7-7.5 oz. I always have leftover milk in the pitcher which is the milk that will really help with the art. I just bought 10oz cups and i will try these out.

    Just wondering if anyone with this machine has some tips for frothing.

    Thank you!

  2. #2
    Junior Member
    Join Date
    Oct 2019
    Posts
    6
    Subscribed... Iíve been having problems getting it consistently as well...

  3. #3
    Junior Member
    Join Date
    Jan 2020
    Posts
    2
    bump - still looking for any advice

  4. #4
    Junior Member
    Join Date
    Feb 2020
    Posts
    16
    Since the milk level goes higher/lower with the process, when you say 1" below surface, which surface are you referring to? If it means the original milk surface, then you have to guess where it is and go deeper with the process, don't you?

 

 

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