Looking good! I've only got a Moka Pot but would like to get an espresso machine one day, in the meantime I'm enjoying watching as you get to grips withyours.
Good work, you'r getting there. The milk should not have foam on top. The milk is suppose to be a nice uniform mixture of micro bubble. Not milk and foam on top. So when you pour, you start high so the mixture cut brought the crema and doesn't stick to it (intégration). And when you'r ready to draw, you pour near the surface so the micro bubble stick to the crema and make nice crisp line. You must do everything to make your milk and bubble not separate. Stop to take many seconds to wash, fill the boiler and everything, purge the steaming wand and clean it fast with a rag and do your pour before the milk separate. The tap on the counter is for exploding the big bubbles, and the swirl is to be sure that the foam is well mixed with the milk. And faster you are to begin the pour means that you'll have still a nice crema on top of your coffee for drawing. After that, take your time to properly clean the machine. Good luck.
Hey, thanks for the feedback! It's exactly what i am trying to improve the most. I'm focusing on doing as little things as possible berween when i steam the milk and when i pour the milk. I think i can get away with just cleaning the steam wand and purging a little before pouring. Anyways thanks for the advice and thanks for following along! ❤️
Why do you tap the coffee before wdt? I thinks you're just creating clumps that you remove by stirring afterwards. Wouldn't tap downwards it until you're sure it's pretty level. Even with the leveler I would rather tap a bit sideways first so the grounds are leveled and fill small voids but not compressed.
Looking good! I've only got a Moka Pot but would like to get an espresso machine one day, in the meantime I'm enjoying watching as you get to grips withyours.
Amazing, thanks for watching, been looking intro tryong other brewing methods. I may need help for Moka Pot soon ! ☺️
Good work, you'r getting there. The milk should not have foam on top. The milk is suppose to be a nice uniform mixture of micro bubble. Not milk and foam on top. So when you pour, you start high so the mixture cut brought the crema and doesn't stick to it (intégration). And when you'r ready to draw, you pour near the surface so the micro bubble stick to the crema and make nice crisp line. You must do everything to make your milk and bubble not separate. Stop to take many seconds to wash, fill the boiler and everything, purge the steaming wand and clean it fast with a rag and do your pour before the milk separate. The tap on the counter is for exploding the big bubbles, and the swirl is to be sure that the foam is well mixed with the milk. And faster you are to begin the pour means that you'll have still a nice crema on top of your coffee for drawing. After that, take your time to properly clean the machine. Good luck.
Hey, thanks for the feedback! It's exactly what i am trying to improve the most. I'm focusing on doing as little things as possible berween when i steam the milk and when i pour the milk. I think i can get away with just cleaning the steam wand and purging a little before pouring. Anyways thanks for the advice and thanks for following along! ❤️
Why do you tap the coffee before wdt? I thinks you're just creating clumps that you remove by stirring afterwards. Wouldn't tap downwards it until you're sure it's pretty level. Even with the leveler I would rather tap a bit sideways first so the grounds are leveled and fill small voids but not compressed.
Pretty good point. Thanks for the advice, i will try and avoid doing that to be as eficient as possible :)