The Gaggia Classic Pro is a well regarded espresso machine, which makes tasty espresso, however the milk steaming can be challenging. In this video, I present two methods, along with some tips, for steaming milk for latte art.
Pricing of equipment used (the geni.us links below lead to Amazon) ⬇️
►The Gaggia Classic Pro:
🇺🇸 https://amzn.to/3LeAvpb
🇨🇦 https://amzn.to/3xXXHFc
🇩🇪 https://amzn.to/3OLHEAg
🌏 https://geni.us/GaggiaClassic (worldwide Amazon link)
►Bottomless Portafilter:
🇺🇸 https://amzn.to/3MpQyS3
🇬🇧 https://amzn.to/3Msn320
🇩🇪 https://amzn.to/396bjnr
🌎 https://geni.us/GaggiaBottomlessPF (Amazon link for rest of world)
► Gaggia Classic Pro Gear: https://kit.co/tomscoffeecorner/gaggia-classic-accessories
► Manometer: https://geni.us/PFManometer
► Springs:
🇺🇸/🇨🇦 https://ebay.us/Az83jF
🇬🇧 https://bit.ly/3OcPe5Q
(*As an Amazon Associate I earn from qualifying purchases)
Chapters:
0:00 Intro
0:22 Method 1: Stabilizing on Tray
6:04 Method 2: Stabilizing against Steam Wand
From the manual:
a. Press the steam button.
b. After 15-20 seconds and when the steam temperature indicator light turns on.
c. Turn the steam/hot water knob slightly counter-clockwise to eliminate any condensation from the wand then close the knob again.
d. Place the jug, half-filled with cold milk, under the steam wand.
e. Place the steam nozzle just below the surface of the milk; if it has been inserted too deep, the milk will not be frothed; if it has not been inserted deep enough, big bubbles will be produced and then disappear immediately.
It is important to keep the nozzle not at the centre but close to the edge of the jug, with an appropriate angle to produce a stronger vortex.
f. Turn the steam dispensing knob counter- clockwise to let the steam come out. During this phase there is maximum air absorption and the milk must be frothed almost cold.
Note. The steam pressure increases as the knob is turned.
Note. The dispensing operation should last no longer than 60 seconds.
Dispensing steam continuously for more than 60 seconds can empty the boiler out completely. In this case, continue as indicated in the section "Loading the circuit"
Note. To froth the milk correctly, the steam nozzle must always be in contact with the milk and not with the froth. Therefore, as the layer of froth increases, the jug must be slightly raised trying to keep the nozzle in jug.
AFFILIATE DISCLOSURE:
Some of the links used in the description will direct you to Amazon, as an Amazon Associate I earn from qualifying purchases at no additional cost to you.. Affiliate commissions help fund videos like this one.
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