All GREAT pointers. I will work on increasing my steam to full power, different milk and possibly different pitchers.
I really need to practice more too. I've been very impatient and need to try a couple of different methods. With that said, withe the exception of "latte art", I have been making killing milk based lattes and cappuccinos. Really been dialing in my shots via grinding changes and each morning is met with delicious drinks. I love my Brewtus. THANK you so much again for making this Google Group so much fun and a great learning venue. All the best...Tony On Friday, December 4, 2015 at 1:39:02 PM UTC-5, bmacpiper wrote: > > 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] > <javascript:>> 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] > <javascript:>> 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] >> <javascript:>> 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] >> <javascript:>> 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] <javascript:>. >>> To post to this group, send email to [email protected] >>> <javascript:>. >>> 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] <javascript:>. >> To post to this group, send email to [email protected] >> <javascript:>. >> 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] <javascript:>. >> To post to this group, send email to [email protected] >> <javascript:>. >> 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] <javascript:>. > To post to this group, send email to [email protected] <javascript:> > . > 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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