Coffee machine

[LukeV-2]

Try unblock 1 more hole now that you have a level of consistency - possibly you don't have enough steam power to make the texture consistent - correctly done, it's pretty much all the same consistency - plenty of steam power is good, but takes quick reactions to get right.

 

But I still suspect too much air initially - try reducing the stretch phase a fraction - maybe 20% less.

 

I got a thermometer becuase all my guests were complaining that it wasn't hot enough. Then i actually found it is a good tool to judge when to stop introducing the air and when to submerge the wand and conctrate on the spinning. Now I have a feel for it I dont use the thermometer as often and am getter a better consistency - the wet paint type milk.

[V12man]

I got a thermometer becuase all my guests were complaining that it wasn't hot enough. Then i actually found it is a good tool to judge when to stop introducing the air and when to submerge the wand and conctrate on the spinning. Now I have a feel for it I dont use the thermometer as often and am getter a better consistency - the wet paint type milk.

 

I use my finger on the jug as a scale - hold it so my pinky finger is against the bottom corner - and stop the steam when I want to take my finger off.... so basically as hot as I can take it... works perfectly for me - and the milk is just hot enough (there is a recommended (some Italian espresso institute) temp for serving cappuccino, but I can't remember what it is) , and it certainly won't scald your mouth.

 

I have a thermometer, but it never worked for me... kept getting in the way and knocking it out of the jug or some such... generally a messy business...

[LukeV-2]

I use my finger on the jug as a scale - hold it so my pinky finger is against the bottom corner - and stop the steam when I want to take my finger off.... so basically as hot as I can take it... works perfectly for me - and the milk is just hot enough (there is a recommended (some Italian espresso institute) temp for serving cappuccino, but I can't remember what it is) , and it certainly won't scald your mouth.

 

I have a thermometer, but it never worked for me... kept getting in the way and knocking it out of the jug or some such... generally a messy business...

 

I think the milk is supposed to be 60deg C, air should stop being introduced at 40deg.

 

I guess after a while you'll just know instinctively when to do what.

 

My biggest issue at the moment is getting them even when I make 2. I don't want to steam milk twice you know. There must be a technique.

[V12man]

I think the milk is supposed to be 60deg C, air should stop being introduced at 40deg.

 

I guess after a while you'll just know instinctively when to do what.

 

My biggest issue at the moment is getting them even when I make 2. I don't want to steam milk twice you know. There must be a technique.

 

I thought it was about 67 degrees C... the temp you stop air is more related to the start temperature of the milk, and the steaming power of your machine, because it's more about the volume introduced than the temp.

 

There is a cheat some people use to get the milk really homogeneous - pouring between 2 jugs before the pour a couple of times.... never used that trick - but I often land up with 1 cup without any art... at least nobody pays me enough to complain about what they get...

[LukeV-2]

I thought it was about 67 degrees C... the temp you stop air is more related to the start temperature of the milk, and the steaming power of your machine, because it's more about the volume introduced than the temp.

 

There is a cheat some people use to get the milk really homogeneous - pouring between 2 jugs before the pour a couple of times.... never used that trick - but I often land up with 1 cup without any art... at least nobody pays me enough to complain about what they get...

 

I think it's much of a muchness. There are so many factors that would contribute to what your end temp will be. Cup, Shot, etc.

 

I've never tried that either. Maybe I should. I've seen guys texture a lot of milk and then portion into smaller jugs and pour each cup with a new portion.

 

Haha. That is true. If they aren't paying they can't really complain. I guve my guest the fancy looking one and drink the average looking one.

[the nerd]

I bought a new grinder today, an isomac macinino. It grinds so fine i can block up the la pavoni. I need to work on the setting there. Luckily i have a kilo of awful beans i got for free so away they go!

[HappyMartin]

I bought a new grinder today, an isomac macinino. It grinds so fine i can block up the la pavoni. I need to work on the setting there. Luckily i have a kilo of awful beans i got for free so away they go!

 

Problem of course is a decent bean will need a different grind setting.

[V12man]

Problem of course is a decent bean will need a different grind setting.

 

It's a small conical grinder, so it is less sensitive than a flat bladed grinder, fortunately it only has about 10 settings you can choose from... 3 - 5 is what most people seem to use.

[the nerd]

It's a small conical grinder, so it is less sensitive than a flat bladed grinder, fortunately it only has about 10 settings you can choose from... 3 - 5 is what most people seem to use.

 

Its actually got a whole lot more settings once you internally adjust the ring. So it has 10 standard and the once you move the limit screw it can go lower!

 

I had it so fine it choked the pavoni so now im messing around with it trying to get it to flow...

[V12man]

Its actually got a whole lot more settings once you internally adjust the ring. So it has 10 standard and the once you move the limit screw it can go lower!

 

I had it so fine it choked the pavoni so now im messing around with it trying to get it to flow...

 

You should probably set the limit screw a fraction (one of the internal holes) before the blades touch - then you won't have to fiddle it again, because it's not practical to change the internals every day - remember that today will be a slightly looser grind because of the humidity than normal - maybe 1 or 2 steps at maximum.

 

I have an exploded diagram of that grinders internals if you want it, but it's too big to post.

[the nerd]

You should probably set the limit screw a fraction (one of the internal holes) before the blades touch - then you won't have to fiddle it again, because it's not practical to change the internals every day - remember that today will be a slightly looser grind because of the humidity than normal - maybe 1 or 2 steps at maximum.

 

I have an exploded diagram of that grinders internals if you want it, but it's too big to post.

 

I had them set it low for me, now its too low ha ha. Tonight when i get home in going to take it up a few and try again... Coming out like flour at the moment

[cadenceblur]

aaah, grinder settings - my bug bear! I actually try not to buy less than 500g of any bea, because I battle so with my settings.

But maybe I'm being too pedantic in wanting most of my shots to end at 30 seconds for a double?

[V12man]

aaah, grinder settings - my bug bear! I actually try not to buy less than 500g of any bea, because I battle so with my settings.

But maybe I'm being too pedantic in wanting most of my shots to end at 30 seconds for a double?

 

As long as you are in the 20 sec - 30 sec zone you are fine - provided you stop the pour when it blondes...

 

I aim for 26 sec from pump on till blonde - but I am not as concerned about the time as the blonding point to stop the pump - of course if I was using the volumetric features of my machine I would be more concerned.... (I do use them when entertaining, but milk hides a lot of flaws in the first few, and by then I have the grind sorted out - lucky for me, my grinder is hugely forgiving in smallish "errors"....

[cadenceblur]

I know this is an open ended question, but do you recommend I run it to "blonde stage" and stop the shot even if i get short of a double?

Factoring in time of course - wont stop it at 15 seconds!

[PhilipV]

I know this is an open ended question, but do you recommend I run it to "blonde stage" and stop the shot even if i get short of a double?

Factoring in time of course - wont stop it at 15 seconds!

If you reach blonding at 15sec you're grind is too course or you need to tamp it harder.

If it blonds the shot is done, any further extraction and you are over extracting it.

[cadenceblur]

Yeah, I know, but I've just been very conscious of the volume of the shot and time it takes.