I struggled for a long time with two hole and sacked it off. Tried again
and found a great technique.

Make sure the two holes point at right angles to the direction of the wand
(so steam comes out each side) and have the wand pulled right out and to
the side. Place your 20oz jug with the wand in the spout recess and wand
tip up against the jug wall closest to machine (so you are almost pulling
the jug and wand away from the machine)

Start with the tip submerged and after opening up the tap lift to surface,
no more than 10 seconds or so being very precise with lifting to keep tip
close to surface and then dump it in the middle and almost bottom (right at
the bottom doesn't get a good flow) to get full circlular flow all round to
get the heat up.

If I get a chance I'll film it one day. One thing I struggled with is
finding a good vid on steaming. Probs cus it's not easy to film but it's
the most important part of getting good latte art. I hear about a two jug
technique but not seen a vid or read an explanation to getting the
consistency needed for latte art. This is my biggest problem, I'm not
consistent with a two hole where I was with one but the single but steam
time is much quicker and so the crema is fresher when you come to add the
milk.


On 4 March 2013 15:16, brian <[email protected]> wrote:

> I tried the 2-hole tip which was one that BMC reviewed in his previous
> threads.  Boy, you really can produce a lot of microfoam with that tip.  I
> don't feel like I have the control I have with the stock 1-hole tip but I'm
> sure that will come with practice.
>
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-- 

Mike

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