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This video here seems to have a good tutorial: http://www.youtube.com/watch?v=UTZNs2Mjxos The steps seem to be as follow: Make your latte as normal, heating/frothing the milk as you normally would - a microfoam. Make a separate batch of frothed milk, and froth it a lot - you want a really stiff foam - a macrofoam. Spoon the stiff foam carefully onto the ...

I own this machine and have since moved on from it for the exact reasons you stated. It is possible to create microfoam that is good enough for making clearly defined latte art on the Delonghi Dedica but it requires practice (as would doing the same on any machine). You did the right thing by removing the metal sleeve but the main problem is that the steam ...

I'd give oat milk a try. I had an oat milk latte on the weekend and it was surprisingly good. The milk texture was the closest to normal milk I've had. I did not steam the milk myself (had it at Talkhouse Coffee in London), but judging by the latte art, oat milk would definitely appear superior to soy and almond milk (microfoam-wise). Oat milk is also high ...

Here's another take, but going in the direction more of performance for foam (i.e., more for cappuccino than latte), mostly because I found links about that :) and because steamed milk should foam. If you're not looking for much foam, the differences are probably less profound. There's a few other plant-based milks out there also; coconut and rice weren't ...

Hard to diagnose just on the back of a photo, but if I had to guess, I'd say the milk is not "sunk" properly (i.e. the consistency of your espresso is different to that of the milk). This would also explain why the base of the rosetta is a bit "murky". That took me a while to figure out, but I had the same issue (check this out, then compare to this). So in ...

In my experience, it is difficult to achieve perfect microfoam with a home brewing espresso machine. Essentially what you need is a 15 bar pump and a boiler chamber big enough to hold enough steam to have higher pressure and volumes of steam. Unfortunately, this usually means you need to buy a bigger espresso machine which means it is going to be a bit ...

Just for fun, I will name 3 alternates: Almond, Soy, and Hemp. Almond Not that good as a milk substitute on taste (better alone), yet a great way to make healthier coffee. As for the health benefits, almond milk has good proteins, calcium and Vitamin D, low sugar as long it is unsweetened. It is rather hard to make latte art or steam as well for a perfect ...

Back then when i got my first espresso machine i was recommended a method using a pinch of dishwashing soap in a pitcher with water. This way i was able to practice and enhance my frothing skills. Be sure to find the correct dose of soap and be aware that soap residue can stick to the steamwand, so remember to clean it by purging the same way as you would ...

I've steamed milk on my friend's Saeco Aroma, which seems to be in the same class as your Delonghi, and was able to get good microfoam. Aside from getting some pointers along the way, the key is practice. It took me years to master consistently steamed milk worthy of latte art. You'll probably get something decent if you keep working at it, but then you'll ...

Tried oatmilk yesterday at home as a milk substitute in my lattés and it was delicious. I used an organic brand with zero other things in it and it frothed up almost identically to normal milk (i use the nespresso latte frother). I used it with decaf and it tasted great - i actually prefered it to milk and my usual latte (the milk slime that coats the glass ...

Some people don't like the "off" taste imparted by the Ultra-High Temperature ("UHT") process, but for the purposes of practicing your late art, foaming UHT should not be a problem. You'll find some subtle differences in the texture and physics of the UHT, but nothing significant enough to keep you from using it. Do you find a difference in frothing between ...

In addition to what have been said by @Stanimiroff, it could be added that, in general, fine cream with, no bubbles*, can be achieved if the steam is used to twirl the milk initially and distribute heat equally in the pitcher without holding it on the surface too long. The bubbles are formed either in the beginning, if you keep the steam on the surface for ...

Latte art typically requires you to pour one thing into the other (the frothed milk into the espresso). You could of course try to move the cup with the milk already in it while brewing the espresso in such a way that the coffee leaves a pattern in the milk. But that will be very difficult and will also look very different from normal latte art. So no, that ...

All of your stated options can work well and @PythonMaster covered the pros and cons pretty well. You stated that latte art and steaming well were important and I didn't see you mention wanting healthy options. In that case I would not recommend almond. It will work ok, but not as good as soy. Hemp is comparable to soy based on your needs but might be ...

Lactose free milk is milk. I'm lactose intolerant and I know it won't cause you problems if you are just lactose intolerant. Some people are determined to avoid dairy, but if that's not your goal, go lactose free. You can get it in all the normal fat percentages from skim to whole. I forget which fat percent is recommended for frothing but it exists.

As Niko said, the answer is NO. I was not familiar with the cappucinatore, but assuming this is how your milk is steamed, it is just way too frothy for latte art. Even if you had it poured into a pitcher first and then into the espresso it will not work. You need microfoam, not froth to do latte art. The long and the short of it is that to texture your ...

"I still can't get a fine enough foam to produce latte art." If you are not satisfied with your milk foam because of the small bubbles on the surface, then try to "bump" the pitcher (knock the table with the pitcher). It will remove the bubbles and it will make foam more uniform. "My espresso and its crema do not seem dark enough to produce the contrast in ...

TL;DR; Remove the outer panarello leaving just the inner steam tip. Turn the jug at a 45 degree angle and try to get the milk to spin round in a vortex. Detail: The panarello brings in extra air to make the frothing and steaming of the milk a much more consistent, reliable process. Unfortunately, from a latte perspective, the bubbles end up being too big and ...

Is it a wand with a single tip at the end? To get microfoam, you only have to produce a little foam at the start of steaming, a few light 'rips' of bubbles, then the rest of the time is spent whirling this into the milk. Keep the wand tip just below the milk and a little to the side while keeping the pitcher flat. This will create a whirlpool that helps mix ...

From the video, I agree with the comment that you haven't made enough foam. This is probably mostly due to the small vessel you have. The proper steaming pitcher should hold about twice as much milk and foam as you'll actually use. This gives you the space to spin the milk and create lots of microfoam. After you have an appropriate pitcher, follow these ...

Check this out https://youtu.be/X00xSAndJZU I also find that the milk will be separated with the foam quite fast so you need to immediately pour the milk out of the can. Shaking the can also help a lot as the milk will again emerge with foam and give silky result.

I have had this exact same machine for about 1 month and am realizing that it is just much more difficult (so far impossible for me) to get art-quality micro-foam out of it for two reasons: 1- Steam is not consistently strong enough, and 2- The wand (after you remove the panarello) is too short However, it makes tasty espresso, tasty foam (albeit not art ...

Oat milk is a lactose free alternative. You can make it yourself or buy it in the store. Oatly is good although it does have a bit more sugar etc than the regular oat milk. http://www.oatly.com/products/international/oatdrinkbaristaedition/