You pretty much covered it all. The Toroid pitcher has a belled bottom and a narrower top. I haven't had any problem with milk splashing out and it's the perfect size for the latte cups that I use. I used my timer when I stretched the milk this morning and I stretched for less than 4 seconds and still had great foam. I actually think it was around 3. I usually run some water through the brew head to further heat my cup, dump that water, then turn the steam wand on till the light comes on. Then I start my milk and set the pitcher on the rack and pull my shot while the milk steams. I usually finish the shot just before the milk finishes steaming and it's ready to pour. The foam knife has really changed the way I make latte's and it's made the process much faster. Herman
On Fri, Dec 4, 2015 at 12:19 PM, Benjamin McCafferty <[email protected]> wrote: > Tony and Herman-- > Sorry I'm slow to respond--it's been a rare sort of week... > > Some comments inline below. > > best, > Ben > > Sent from my apple IIe > > On Dec 2, 2015, at 06:52, herman dickens <[email protected]> wrote: > > One thing I found that helps is I'm now using a 20oz toroid pitcher. I > bought it several years ago and didn't particularly like it so it was > setting on the shelf with a half dozen other pitchers that I didn't like. > Long story short I was having trouble with consistency and decided to try > some of the old pitchers. The toroid works great with this wand and the > foam knife. I stretch the milk for a few seconds and then bury the tip in > the middle of the pitcher and I get great foam almost every time. I > probably stretch 5 seconds or less. If you don't get things sorted out you > might want to give one of those pitchers a try. > Herman > > > --I'll have to look those up, Herman. The ones that I found years ago and > love are Motta pitchers--they are very thick walled, and hold cold really > well. Coming from the freezer, I will have milk steamed up to 155 or so > and still have ice on the rim of the pitcher! They totally rock. > > > On Wed, Dec 2, 2015 at 9:17 AM, Tegespresso <[email protected]> wrote: > >> Hello Ben and Herman (and others), >> >> >> >> Very sorry for the delay in replying over the past several >> weeks.....finally able to get caught up and update on the Foam Knife. >> >> >> >> To that end, it was back in stock and arrived a couple of weeks ago. >> Shipping was very prompt and Espresso Parts was great to deal with. >> Installation of the wand and foam tip was a breeze too. >> >> >> >> Ok now onto the nitty gritty. First, the Foam Knife 1 is a beast. >> Coupled with the new wand the amount of steam you can produce is amazing. >> Now I know why so many have talked about "burying" their boiler. With the >> stock Brewtus wand it was hard to run out of steam, but with the new wand >> and foam tip I literally turn the knob a 1/4 turn or slightly more at best >> to froth my milk. >> > --This may be part of your prior troubles, and reminds me of your previous > comment that you could keep your boiler at 1.3 bar all day. I could never > understand how that was possible. I think you may find that running wide > open is usually going to create better microfoam, but maybe not. You will > find that you'll have to adjust to this, but once you know what to do it's > not hard. As an example, my wife like chai tea with steamed milk. As an > old production trick, I make those directly in the mug, and if the sides > are straight, the foam knife will blow it all over the place. So the way > to do it is to quickly stretch a tiny bit to kill the noise, then to bury > the wand directly in the center of the mug. It then rolls beautifully to > temp and doesn't spill at all. > > --The biggest challenge you'll have learning this will be big bubbles, > i.e. pulling the wand too high and splashing with steam over the surface. > Even if you do that a bit, you can use the wand and steam to pull those > bubbles back in and shatter them. This will usually result in cappucino > foam because you will have introduced serious quantities of air, but no > matter, it's good practice. > > --Perhaps I should shoot a couple of videos that show these things? > > >> >> Pros, well as stated, the wand and steam completely changed that way I >> forth. Frothing time is greatly reduced and can heat my milk to >> 140-degrees in seconds. The micro-foam it produces is incredible. Making >> lattes has never been easier. The consistence is measurable. I am still >> struggling to get good micro-foam for latte art, but that is definitely >> related to my technique and learning curve. It has nothing to do with the >> Foam Knife 1 tip. Lastly, as I mentioned earlier, this thing is a beast >> and can produce many milk based drinks one right after the other if you >> know how to play with timing on your boiler. >> >> >> >> Cons.....well there are a couple, mostly related to being a newbie. >> First, getting used to the newer wand has been a struggle. I am so used to >> grabbing the wand to adjust during foaming, cleaning after use, etc, etc >> and getting burnt is not fun. The no-burn clip has helped, but still >> getting used to it. >> > --A couple of tips here (I have never used the no-burn clip). When the > wand is over the drip tray and you want to move it out right after clearing > water (i.e. it's hot), try bumping it quickly with the side of your thumb > where your joint is--it's not a sensitive spot and if you are quick, you > won't even feel it. Once it's out there, try moving it the rest of the way > to where you want it with the pitcher. Slip it in the pitcher, pull it > aside, then turn on steam and go for it. Finally, use the wet rag to clean > the wand when your done, and just push the wand over the tray to clear it > again with the rag, since it's already in your hand. The pitcher thing is > handy, and becomes second nature even when steaming if you want to > reposition the wand. > > I must say that not having that internal tube in the a typical non-burn >> wand definitely restricts the output of the steam (another thread topic for >> another day). >> > --I'm wondering if you meant this the other way around? I would think > that the tube would restrict steam, and not having the tube would let it > flow more freely. In either case, my fireman instincts are that the small > holes in the tip are the most restrictive thing, and therefore the thing > that really causes the difference in flow. > > Secondly, you have to be careful on how you (time) froth your milk. It >> produces so much steam that you can burying your boiler if you are making >> several drinks one after another. Luckily I only make latte for myself and >> maybe another family member at the same time, so the boiler issues and a >> non problem for me. >> > --This had me wondering in your last paragraph. Do you mean that you have > two espresso shots pulled, and then steam back-to-back milks? If so, it > makes sense. But if you are going espresso-milk-espresso-milk and the > boiler doesn't recover before the second milk, there's something wrong. > > Lastly, technique, which is solo on me and the way I have to adjust. >> Throttling back on the control knob is a must and you have to be very >> careful on how quickly it froths milk. I have been cheating by using a >> thermometer so I heat my milk to 140-degrees for the time being. >> > --I have to disagree with you on this one, see my first comments. Once > you get the hang of it, I think you'll probably like full-throttle for its > quality and speed. The power of the steam is what shatters bubbles and > makes them smaller. But the main thing is to make what you like! Glad > you're enjoying the new tip most of all! > > >> >> Well.....sorry to get so winded but I just wanted to give an update on >> the Knife Foam Tip 1. GREAT FOAMING tip and well worth the $130 to upgrade >> my Brewtus imho. >> >> >> >> Hope this helped and THANK YOU so much for all your posts and >> insight.....it was invaluable. >> > > --All the best to you as well and hope you keep enjoying it a lot. > bmc > > >> >> All the best...Tony >> >> >> >> >> >> >> On Sunday, November 1, 2015 at 8:26:49 AM UTC-5, Tegespresso wrote: >>> >>> As many of you already know, and has been discussed ad nauseam here, I >>> am struggling to get good "consistent" microfoam from my stock single hole >>> steam tip. >>> >>> I've had my Brewtus IV for roughly 2-years now (absolutely LOVE this >>> machine) and been practicing making good microfoam ever since. I've done >>> exhaustive searches on the internet and watched numerous Youtube videos and >>> frankly I think it is time for a steam tip upgrade. >>> >>> To that end, I have it narrowed down to the 2-hole "new" Isomac tip, the >>> Pasquini 4-hole tip and the Foam Knife 1 tip. The Foam 1 Knife tip being >>> the leader right now, but with the $100+ expensive along with a wand change >>> at roughly $40 is really putting a damper on that decision. >>> >>> Sooooo, does anyone have any suggestions before I purchase an upgraded >>> steam tip? >>> >>> Many thanks to all that have contributed to this wonder Google Group and >>> thanks in advance to anyone that can shed some light form their experiences >>> with upgraded steam tip on their Brewtus machines. >>> >> -- >> You received this message because you are subscribed to the Google Groups >> "Brewtus" group. >> To unsubscribe from this group and stop receiving emails from it, send an >> email to [email protected]. >> To post to this group, send email to [email protected]. >> Visit this group at http://groups.google.com/group/brewtus. >> For more options, visit https://groups.google.com/d/optout. >> > > -- > You received this message because you are subscribed to the Google Groups > "Brewtus" group. > To unsubscribe from this group and stop receiving emails from it, send an > email to [email protected]. > To post to this group, send email to [email protected]. > Visit this group at http://groups.google.com/group/brewtus. > For more options, visit https://groups.google.com/d/optout. > > -- > You received this message because you are subscribed to the Google Groups > "Brewtus" group. > To unsubscribe from this group and stop receiving emails from it, send an > email to [email protected]. > To post to this group, send email to [email protected]. > Visit this group at http://groups.google.com/group/brewtus. > For more options, visit https://groups.google.com/d/optout. > -- You received this message because you are subscribed to the Google Groups "Brewtus" group. 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