I think i have found the answer to my frothing problem in this answer you provided. I'm always using 2% milk and get a thick separation of the foam on top....seems I just can't do a nice pour with it. Seems like I would have to life off with a spoon the thick mass in the middle floating on top. I've got to try whole milk now and see if it works better.
Hey. Your last video on frothing was great - and this is one is also well done. Thanks. Here is my one and only problem. My milk doesnt get as creamy "all the way through". it's the last quarter thats perfect. i'm using your 80/150 rule consistently. Any thoughts on this? As for the which comes first discussion - I'm with you. Shot first.
Very nicely done, I have the same machine and same grinder. I buy Peet's beans and use my machine all the time. One question though, I usually froth the milk before the espresso because letting the espresso sit in the cup can lead to a flavor problem.
True. I have tried both ways. I find little difference though. Pre-heating the cups with very hot water helps to hold the heat and it does help with keeping the flavor fresh.
I find that it takes much longer to get the espresso boiler ready after frothing then vice-versa which makes the milk foam to break down, while grinding/tamping/brewing process.
ok just for the sake of people reading this and pondering it; heres what i do and thinks is the best way. grind and tamp first, after portafilter has been heated. set it aside, turn on the steam setting, steam milk, after that flush the boiler until the grouphead no longer emits steam (at that point its at about 200F) then you pull the shot. while the shot is pulling, you can use this time to polish the milk. i think its perfect timing.
solid job brother. looking forward to getting my silvia
sprssoguy 1 month ago
HELL YES! Awesome song, I love 311 and espresso!
PbNAphasia 9 months ago
Bravo!
Gweezian 1 year ago
Beautiful! Would love to see a lil more than just "Pour" at 10. ;)
rustOfunk 1 year ago
thank you for this video...
Ammarensky 2 years ago
You are welcome!
shurik6 2 years ago
Bravo Mate, which milk is best for making latte art
angelo22z 3 years ago
whole milk. because it doesn't separate as well as skim, thus keeping a well balanced consistency throughout. Milk and foam.
Skim milk will separate quickly, giving you a ton of foam floating a top of your milk, which is not what you want.
shurik6 3 years ago
I think i have found the answer to my frothing problem in this answer you provided. I'm always using 2% milk and get a thick separation of the foam on top....seems I just can't do a nice pour with it. Seems like I would have to life off with a spoon the thick mass in the middle floating on top. I've got to try whole milk now and see if it works better.
markpianoman 2 years ago
Hey. Your last video on frothing was great - and this is one is also well done. Thanks. Here is my one and only problem. My milk doesnt get as creamy "all the way through". it's the last quarter thats perfect. i'm using your 80/150 rule consistently. Any thoughts on this? As for the which comes first discussion - I'm with you. Shot first.
parliament33 4 years ago
Very nicely done, I have the same machine and same grinder. I buy Peet's beans and use my machine all the time. One question though, I usually froth the milk before the espresso because letting the espresso sit in the cup can lead to a flavor problem.
syphonxz 4 years ago
True. I have tried both ways. I find little difference though. Pre-heating the cups with very hot water helps to hold the heat and it does help with keeping the flavor fresh.
I find that it takes much longer to get the espresso boiler ready after frothing then vice-versa which makes the milk foam to break down, while grinding/tamping/brewing process.
shurik6 4 years ago
ok just for the sake of people reading this and pondering it; heres what i do and thinks is the best way. grind and tamp first, after portafilter has been heated. set it aside, turn on the steam setting, steam milk, after that flush the boiler until the grouphead no longer emits steam (at that point its at about 200F) then you pull the shot. while the shot is pulling, you can use this time to polish the milk. i think its perfect timing.
benjorgensen1 2 years ago