Almost verbatim what I do, except the cup flush. I've even tried steaming with no stretch at all and it's still pourable foam, but barely.
Tony--I keep forgetting to mention--play around with milk quality too. Before I knew this, I once ran out of milk and didn't want to go to town, so I bought a gallon from the local cafe. The microfoam was the best I've ever made, with no change in technique or tip. So try some different brands, fat percentages, etc. You might find something great. best, bmc Sent from my apple IIe > On Dec 4, 2015, at 09:27, herman dickens <[email protected]> wrote: > > 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. > 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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