I bought a 3 hole steamer tip for my Silvia espresso machine. In the book Espresso Coffee Professional Techniques, author David Schomer states you need a 4-hole in order to get the steam to fan out. Maybe I’m doing something wrong, but I’m finding the milk is now steaming way too fast. Perhaps his advice is best suited for commercial machines frothing a larger volume of milk?
Notice that the bubbles are larger than my previous attempts which were all made using a single hole steam tip.
