11

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 ...


8

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 ...


8

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 ...


7

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 ...


6

I would follow the same guidelines as cow milk when using any alternative milk. For one you really just can't taste a liquid that is scalding hot, so you might as well not go so toasty. Other than that - If you think it tastes great, then keep doing that. If it smells less sweet, it probably is less sweet - you just gotta find that perfect sensory sweet spot....


6

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 ...


5

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 ...


5

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 ...


4

You're on the right track for good foam by keeping the tip of the wand close to the surface. To end up with less foam, submerge the tip as the temperature rises and the hiss drops to a whisper; I usually dip down after the first 15 or 20 seconds or so for a latte, longer for a cappuccino. When you hear milk "screaming" in coffee places, that's the sound of ...


3

It certainly won't compare to a steam wand, but yes you can totally get okay milk texture using one. In all honesty though, I've had better success using a french press. Heat milk via stove stop, put your milk into a clean french press, and push and pull the plunge repeatedly until your milk froths. It's not perfect - but good enough to pour some latte art.


3

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 ...


2

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.


2

Similar to what Ecnerwal wrote, a stovetop steamer is probably best for you. Check out the Bellman 50ss stovetop steamer which is available for $89. It is simple to use, with low maintenance and can produce good steaming power which can create decent microfoam. It has a steaming wand with a valve you can turn to release the steam giving you the control over ...


2

If you want to save money, look to the technology of 60 years ago and seek out a stovetop steamer. Possibly easier to find at a thrift store than online, at least at a bargain. Then again, you may well find a thrift-store "espresso" machine that you could dedicate to only using the steam wand on, even if you'd never dream of making coffee with it. May also ...


2

The sound it's not a very good "measure stick" for steaming. That is because it would depend on the steaming wand (how many steam holes has, how much steam the machine produces, etc), the pitcher (the form of it affects in how the milk moves inside), the milk (yes, whole-milk vs almond are very different), etc... So, I suggest to you that don't focus on ...


2

"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 ...


2

If the milk is cow fresh... You will have to put it through a process called homogenization. It is normally done when the milk is pasteurized for us who are chained to grocery carts. Homogenization is where the fat of the milk becomes emulsified and it keeps the cream from separating out. The following article contains a description of the process: https://...


2

Another difference is that the Aerocinno tends to produce firmer and longer-lasting froth compared to a wand. It's designed to provide a one-size-fits-all solution for consumers accustomed to automatic machines, whereas a milk wand requires more skill to use but allows for a lot more customization. Think of it like an automatic vs manual transmission. Note ...


1

Ok - not having used one of these tabletop frothers, I don't really know how hot they actually get. But I suspect that the difference is down to the steam wand heating the milk more than your frother. The science behind it (vastly simplified is): Foam This comes down to how adept you are with a steam wand - initially you don't fully submerge the wand, ...


1

The double wall on this steamer is not there for insulation. That idea doesn't add up. An exterior wall will heat up before an interior wall if heated on a stovetop and would inhibit transfer of heat to the interior container... I can think of two possible reasons for the double wall, but I must say, that double wall is an unnecessary added expense on the ...


1

Based on the following comment: No Im asking whenever I serve Lattes or capps the froth usually rises to the top and leaves water and espresso under the froth. Im told that this is wrong and Im frothing the milk wrong I surmise that you're using a steam pipe and you're frothing the entire drink with the espresso already in the cup. The problem you're ...


1

Most cafés serve coffee beverages between 155°F - 165°F, but the ideal temperature for steaming milk on a home machine is between 150°F -155°F. Temperature really only starts to matter when it comes to the type of milk your steaming because different types have different burning points ex. Soy milk will burn before whole milk so maybe steam soy at a lower ...


1

As far as I can see you are already experienced. Still, I can give a basic recipe that may help. You should introduce hot air of course for bubbles and also to heat the milk up. Make circles with the wand inside the milk. Around 70 degrees Celsius is known to be good for heating milk for bubbles. Then, you should stay on the surface. The wand should make ...


1

"There are hundreds of espresso machines that do not have a (milk) steaming wand" - that's not true at all. If we are talking about bean-to-cup espress machines there are really few. I remember only Melitta Caffeo Solo, cheapest modifications of Philips/Saeco Xsmall (HD8648) and Jura Ena Micro 1. There are a bit more models without a pannarello, only with ...


1

I have the Hamilton Beach 40792. It will be hard to find a decent one without the steamer. Mine cost around $100


1

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 ...


1

Unfortunately, from some quick research, it looks like the Breville Dual Boiler has a steam arm that possesses a female thread where the steam tip is inserted into the steam arm. However the Foam Knife 1 Steam Tip you linked looks to also possess a female thread which means that it cannot be fitted on to the Breville Dual Boiler without modifying the steam ...


1

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/


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