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Frothing (again!)

scottiescottie
edited January 1970 in Have your say
 I have been very happy with my Saeco Via Venezia. HOWEVER, my workplace staffroom now has a (very)el-cheapo Sunbeam machine (it is the one which has a boiler, not a thermoblock). Whilst it does not (of course) produce coffee as good as my Saeco, it does produce better-textured milk and denser froth for my cappucino. Since the operator in both cases is the same (me) and the milk used is the same, it is presumably a difference in machines. I have tried the Saeco without the froth enhancer, as has been suggested, but this is worse. Any other suggestions for denser foam from my Saeco would be appreciated, especially as Mr Sunbeam has shown it can be improved at least a bit!  >:(

 Eileen

 
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Comments

  • pabpab
    mmmm... get a Giotto ;D Check to see that your steam wand isn't blocked. Our old Krups machine had very varied results on a daily basis...
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  • FreshCoffee2FreshCoffee2
    Hi Scottie, bring the machine in with you, complete so it can be run, (you would be surprised how many people leave various parts of their coffee machine at home and expect you to be able to run and test it with the bits missing) and let's have a look. Cheers, FC.
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  • ReschsmoothReschsmooth
    Hi Scottie I have dispensed with the 'froth enhancer', and just use the inner black plastic 'tip'. I flush the steaming arm out, trying to get rid of built up water (I have tried running the steam such that the light goes out to kick start ther boiler again, and then start steaming). I use a thermometer, and have the tip just under the surface of the milk, getting a nice swirling action to about 30 degrees C. Then, or sooner if I have sufficient froth, plunge the tip to heat the milk to about 60'C. Generally, this gives me nicely textured milk that I can practice some latte art with. Unfortunately, my technique doesn't produce consistant results, but it is improving such that I am very happy with the results generally, given the limitations of the machine. Therefore, I would strongly advocate using a thermometer and removing the froth enhancer. Good luck Patrick
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  • FreshCoffee2FreshCoffee2
    That's pretty good Patrick, and to help Scottie get the swirling action going hold the jug at an angle, positioning the steam tube kind of down the side of the jug, nestling it say in the pouring "beak" of the jug...this tends to shoot the steam into the top of the milk at an angle, giving rise to the swirling action. Then if you hear big "bubbling" sounds the tip of the steam tube is too close to the top of the milk, if you hear high pitched "screaming" sounds the tip of the steam tube is too close to the bottom of the jug, and the best place for the tip of the steam tube to be is just under where you might get any bubbling sounds. If you hear deep rumbling sounds you have overheated the milk and it is close to boiling, etc etc etc. I must say its easier to demo than it is to describe! Cheers, FC.
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  • ReschsmoothReschsmooth
    Now, if I can work out why the froth sinks below the crema rather than sitting on top (if that makes sense), I could perhaps form some hearts and rosettas (it COULD be the operator) P
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  • FreshCoffee2FreshCoffee2
    Pardon the expression, but it's all in the "wrist", and you need to be able to "freepour" the milk! If your froth is sinking below your crema, it might mean that your a*?se too close to the ground? LOL. Cheers, FC.
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  • johnjohn
    Scottie I am not sure as what type or size of jug you are using for your milk. The smaller the better on domestic machines. JD
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  • ReschsmoothReschsmooth
    Actually, I can't even think of a response, FC!
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  • mimmo124mimmo124
    When I was being a full time EMO I got into the habit of multi-tasking. That is having milk froth whilst I was preparing groups for the next extraction. I became "tuned in" to the sound that the milk made and could hear it above the loud patrons, the grinder and people trying to tell me things. What you need to look out for or listen as the case may be, is the sound of the milk deadening. That is, going from mid pitch (not screaming)to a low pitch without the sound going too low or stopping. When this happens the milk is too hot and is no good for art, or drinking for that matter. As people before have said, practice makes perfect. Even though in 5 years of EMOing I still don't class myself as perfect. However I am yet to purchase a coffee that I consider better than mine. Most coffee in WA is well below par, but that is a different thread topic.... I have seen good milk being poured around the place as some people are learning proper techniques, it just their espresso extracting skills that are not up to par. A lot of underextraction rather than overextraction which leads to the coffee tasting, well, underextracted. Anyway this is quite off the topic so I will leave it there. Kind Regards Mimmo
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  • scottiescottie
    Thank you for these suggestions. Some I have tried already. Fresh, I will certainly bring the machine in for some more instruction, but the most irritating thing is that the super-el-cheapo is doing the frothing better! (and without a themometer, 'cos they haven't got around to buying one yet) ;D Regards, Eileen
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