Rancilio 101

home brew

Category:

Howto & Style

Tags:

• espresso
• latte
• art
• coffee
• milk
• frothing
• steaming

[Ammarensky]

thank you for this video...

[shurik6]

You are welcome!

[sprssoguy]

solid job brother. looking forward to getting my silvia

[PbNAphasia]

HELL YES! Awesome song, I love 311 and espresso!

[Gweezian]

Bravo!

[rustOfunk]

Beautiful! Would love to see a lil more than just "Pour" at 10. ;)

[markpianoman]

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.

[benjorgensen1]

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.

[shurik6]

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.

[parliament33]

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.