I think the grind may need to be a fraction finer and thus you wouldn't need to try and tamp so hard. It was coming out a little quick and where your adding sugar, it stirs a little to easy. Tell you the truth I lost interest when you started adding sugar and milk :-)
I think the grind may need to be a fraction finer and thus you wouldn't need to try and tamp so hard. It was coming out a little quick and where your adding sugar, it stirs a little to easy. Tell you the truth I lost interest when you started adding sugar and milk :-)
if you have to use that much sugar (or any for that matter) your shot must be pulling very improperly. the espresso should be very tastey by its self. especialy if its a latte. if you steamed the milk right tehfats in the milk have turned to sugars. but if you steam past 170 F, not a chance.
I have changed the process a bit and now add a bit more of a tap-tap when I level off the coffee in the portafilter. Then a tamp and a final gentle tap. Getting a much better pour and better quantity, not as blond and better crema.
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I think the grind may need to be a fraction finer and thus you wouldn't need to try and tamp so hard. It was coming out a little quick and where your adding sugar, it stirs a little to easy. Tell you the truth I lost interest when you started adding sugar and milk :-)
RedArmyRacing 8 months ago
I think the grind may need to be a fraction finer and thus you wouldn't need to try and tamp so hard. It was coming out a little quick and where your adding sugar, it stirs a little to easy. Tell you the truth I lost interest when you started adding sugar and milk :-)
RedArmyRacing 8 months ago
Good time. I like how you clean and put the sugar while you wait for the steamer to be at full blast. Nice frozen pitcher :)
cancio157 1 year ago
damn that seems like a long time just for one coffee...
panhead88 2 years ago
if you have to use that much sugar (or any for that matter) your shot must be pulling very improperly. the espresso should be very tastey by its self. especialy if its a latte. if you steamed the milk right tehfats in the milk have turned to sugars. but if you steam past 170 F, not a chance.
benjorgensen1 2 years ago 5
yea yeaa kid, your silvia is better, keep dreaming
nekbeth 4 years ago
same price and is really a lot better
nekbeth 4 years ago
I have changed the process a bit and now add a bit more of a tap-tap when I level off the coffee in the portafilter. Then a tamp and a final gentle tap. Getting a much better pour and better quantity, not as blond and better crema.
CameronLairdPhoto 4 years ago
no cup warming? no temperature surfing?
UCLbiochemistry 4 years ago 4
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Try ascaso uno pro, much better than the silvia.
nekbeth 4 years ago