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Hey Kbean I think it's good I would however emphasize that you've only got about 30sec to add the milk to the coffee once it's finished extracting - or else the Crema collapses and the coffee doesn't bind with the milk half as well Plus there's a lot of steps involved which is great as there are plenty of steps involved in making coffee - but for my money I'd want to be looking at a visual representation to cover these many steps such as a YouTube video or similar Just my five cents worth Best Pat
Great - Thanks Pat. That's a great point. I'm a little espresso obsessed and focused. I'll re-work the steps a to cover the milky stuff a little better. Cheers, Paul
Great - Thanks Pat. That's a great point. I'm a little espresso obsessed and focused. I'll re-work the steps a to cover the milky stuff a little better. Cheers, Paul
A well informed list on the "steps" required for Great Espresso Paul (if #19 wasn't listed = espresso shot only). It's pretty much the regime I use. If milk stretching is involved I would move that step up to #11 or in some instances, #5. I note however, that this regime is dependent on the machine's capability and, one's personal preference. Just another 2.5 cents worth to added to Pat's. Keep up the great posts and as I will be down in Melbourne visiting MICE soon, I might look at the possibility in checking out your business. Cheers, Kevin.
Thanks guys, I have now updated my steps with optional "milk texturing step and pouring" now straight after the shot is pulled. Kevin, contact me if you want to visit when you come over here. I'll be at MICE on the Saturday so happy to meet there if that works. Cheers, Paul
In case you missed it... I offer a free training (2hrs) to forum members on the first Sunday of every month. No strings attached www.kbean.com.au/training
In case you missed it... I offer a free training (2hrs) to forum members on the fi4rst Sunday of every month. No strings attached Oh what a great offer and another great reason to visit Melbourne! www.kbean.com.au/training
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