Siliconslave's how to make espresso thread

You'll need to narrow it down a bit :p cappuccino cups come in all sorts of sizes - from 5oz to aforementioned 20oz and bigger.

Most (reputable) coffee shops use 6oz cups for flat whites and small lattes, and 8oz for 'puccino or large latte.

Starbucks et al use buckets. 12oz for regular (aka tall) cappucino.
 
Dj_Jestar said:
You'll need to narrow it down a bit :p cappuccino cups come in all sorts of sizes - from 5oz to aforementioned 20oz and bigger.

Most (reputable) coffee shops use 6oz cups for flat whites and small lattes, and 8oz for 'puccino or large latte.

Starbucks et al use buckets. 12oz for regular (aka tall) cappucino.
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Coffee No.1 size (actually I have one of their cups!)

My Mugs are 12oz size (some 16oz giants but I never fill them)
 
I don't do any of this oz business :p

I've just checked and the cups I usually use for flat whites and cappuccino's are 6oz (about 175ml). I have larger 250ml ones for lattes.


I also have some nice duralex ones for cortado's that weigh in at 130ml (4.5oz).
 
Speaking of latte art, I've found that the single boiler set up in the Gaggia Classic runs out of steam (no pun intended) literally when trying to steam some milk for just 1 mug. The ready lights goes off before the milk can get to 60c. It takes about 3 tries to get there, about 2mins total. In an commerical machine I know they can do this in 1 go while a shot of being poured in 30seconds.

So the question is, what home machine, with a double boiler, can get near this kind of performance?
 
Raymond Lin said:
It seems i need about £1200 to get something decent
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2nd hand oscar/cherub/bezzera for <= £500 , rocket <£700 ... usually collection only so have to wait for your geo loc.
... or sage ? dutotemppro ~£200 warehouse ... although it may not be as powerful, steam is inexhaustible afaik - see Gail's reviews.
 
Practice. There's a sweet spot to place the wand, it's quite particular. It's about 1/3 of the radius from the center, a centimetre or so deep, and the angle needs to be around 15 degrees from vertical. All this is to induce a vortex that mixes the milk and mixes in air.

There's also two stages to frothing - first is the "stretching" which is introducing air to the milk, you're getting it just right when it sounds like paper ripping. Then you submerge the wand that little bit further to stop stretching and just mix the milk and bring it to temp.

All sounds way more complicated than it actually is.

There are exactly 1.45bajillion how to videos on YouTube
 
high protein milks too ... earlier discussion.

just remembered that with the Silvia, although just a single boiler the panarello steaming device, did make excellent hot chocolate,
just like ski resorts, if not better, as it sucks the premixed milk+cocoa through the steam and cooks the chocolate ... a better use for steamed milk imhop
 
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