What machine are you using? I've noticed this with the sage barista express. Occasionally with the exact same settings, it's gone from a 26 second brew time to absolutely choking it. I'd read the internal grinder can be inconsistent.
Siliconslave's how to make espresso thread
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What machine are you using? I've noticed this with the sage barista express. Occasionally with the exact same settings, it's gone from a 26 second brew time to absolutely choking it. I'd read the internal grinder can be inconsistent.
If I use oily beans, some residue can remain in the gaps between the grinder burr teeth, so I need to clean it more regularly,
usually uses a needle, but the beans do seem to increase extraction time because grinder probably has slower throughput and a finer grind;
I never time the grinding time, just grind the weight for individual doubles - perhaps I should start that.
usually uses a needle, but the beans do seem to increase extraction time because grinder probably has slower throughput and a finer grind;
I never time the grinding time, just grind the weight for individual doubles - perhaps I should start that.
Funny you say that, yes its Barista Express. I'm glad I'm not going mad then!
Does anyone use grindz for cleaning a grinder ? looks too much faff with the residue to extract, versus a tear-down.
re-puposed for freezer defrost, with 2m tube
re-puposed for freezer defrost, with 2m tube
semi solution, use espresso machine steam supply - silicon tube I usually use to empty/clean tank was pursuaded onto unscrewed steam nozzle,
can't keep up with the soaked cloth changes now .. which towel can I use ?
Need to ask santa for one of those steam machines next year. ...
I’ve used grindz in the past and quite honestly I I’m a bit sceptical as to what it does. I find it easier to strip down and clean with a pastry brush, tooth picks and a vacuum cleaner.
On the residue, I used to keep some past their best beans and run a load through until the residue was gone. It’s fairly easy to spot in the output.
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Do people still grind dry rice to clean burrs?
Happened this very morning in fact. Grind size at 5, 18g in producing 40g of espresso out in 32 seconds. Dialled it back to gind setting 6 to see if I could get the brew time a bit quicker, everything else the same and it took 35 seconds?! So a coarser grind ting longer to extract. Doesn't make sense.
I baz a large scoop of these through my grinder once-in-a-when-I-remember. Does enough to shake off any lingering grinds and a bit of the residue. Then grind a dose or two to clear that out. I strip down to the burrs and scrub with a cloth and cotton buds as part of the descale routine for the espresso machine.
https://www.cafetto.com/product/grinder-clean
https://www.cafetto.com/product/grinder-clean
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so... in a bit to get the misses into coffee i've started making lattes which (after ~20 years of only drinking black coffee) i don't actually mind too much 
Its certainly interesting learning to steam milk isn't it, specially with the skimmed stuff - any recommended videos/guides?
First attempt:
Its certainly interesting learning to steam milk isn't it, specially with the skimmed stuff - any recommended videos/guides?
First attempt:
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Your texture looks fine so I won't comment on that much. The best latte milk, when swilled around the jug, looks like freshly mixed paint in a tin.
When doing initial pour, hold milk jug "high" (like an inch or two max) and slowly fill to about halfway. You should be pouring just fast enough to make a steady stream, but only just and no faster. This method does two things, the height means the milk will have enough inertia to submerge and mix into the coffee to take on the colour of the coffee/crema. Secondly, pouring slowly means you are decanting the foam from the liquid milk.
For the latte art, bring the jug as close as you can get it to the surface of the coffee - tipping the cup allows you to get really close. To get the best foam art pour quickly (but not like dumping it all at once) with a very steady hand and pour into the same spot (i.e. Don't "retreat" as you pour).
To make the "tip" of the heart, as you are about to come to the brim, raise the jug a bit and finish by making a stripe through the blob all the way to the edge of the cup.
Now you'll still be making messy blobs for a while, but you should be able to start connecting what and how the different techniques and variables impact the result fairly quickly once you understand the basis above.
Practice and experiment with timings/speed/etc. And you'll be making perfect hearts without even trying in no time. Fern leaves etc will be easy after this.
When doing initial pour, hold milk jug "high" (like an inch or two max) and slowly fill to about halfway. You should be pouring just fast enough to make a steady stream, but only just and no faster. This method does two things, the height means the milk will have enough inertia to submerge and mix into the coffee to take on the colour of the coffee/crema. Secondly, pouring slowly means you are decanting the foam from the liquid milk.
For the latte art, bring the jug as close as you can get it to the surface of the coffee - tipping the cup allows you to get really close. To get the best foam art pour quickly (but not like dumping it all at once) with a very steady hand and pour into the same spot (i.e. Don't "retreat" as you pour).
To make the "tip" of the heart, as you are about to come to the brim, raise the jug a bit and finish by making a stripe through the blob all the way to the edge of the cup.
Now you'll still be making messy blobs for a while, but you should be able to start connecting what and how the different techniques and variables impact the result fairly quickly once you understand the basis above.
Practice and experiment with timings/speed/etc. And you'll be making perfect hearts without even trying in no time. Fern leaves etc will be easy after this.
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I'm not sure about that tbh, only done about 5 in total and that was probably the best
it is a Mara no ? what is the steam tip then 2x1.00mm by the looks of it ?
personally still failing to steam milk going from 4x1.5 to 4x1.0, which are both too fast/uncontrollable, a two holed tip is my next destination.
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yes, two hole, although not sure of the size. I'm squarely at the blob of foam dumped on the top phase at the moment
yes, two hole, although not sure of the size. I'm squarely at the blob of foam dumped on the top phase at the moment
I've never been able to get a good texture/foam with skimmed milk.
Semi-skimmed was better, but I prefer the taste with skimmed, so I stick to the blob method
Decided to treat myself to some Loveramics cups (200ml / Cappuccino). And on the subject of milk - also trying out the milk from a farm nearby that's just installed a milk vending machine - it's whole milk and non homogenised.
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they are lovely looking cups! Theres a local farm with one of those locally as well but i'm not a big milk person, used to be lactose intolerant and think whole, untreated milk would finish me of
they are lovely looking cups! Theres a local farm with one of those locally as well but i'm not a big milk person, used to be lactose intolerant and think whole, untreated milk would finish me of
Funnily enough my wife is lactose intolerant, but for some reason this doesn't trigger it for her.
They are nice cups, I've been eyeing them up for ages. Will possibly get a couple of latte ones to match, although we use this size 90% of the time.
How do folks clean the loose coffee bits on Bean to Cups, that have fixed grinder burrs in place? Everytime I change beans I try and brush any loose bits into the grinder and then run a cycle or two with additional beans to purge them through. I've heard of folks using a vacuum nozzle to clean any loose debris on bean to cups, doesn't sound too hygenic though.
Channel Island cows typically produce "A2" milk, which has much less of the protein that causes inflammation, especially in lactose intolerant people. Ask the farm what cows they have.
I usually drink almond milk but sometimes buy fresh raw milk from a local farm who exclusively have channel island cows. So tasty, though a touch too rich and creamy to my liking.
Ah interesting! They are indeed channel island cows, a Jersey mix breed I think.