Awesome! Keep us posted. I take a picture every year of my best latte art; its kind of fun to see the evolution. b
Sent from my iPhone > On Dec 5, 2015, at 10:57, Tegespresso <[email protected]> wrote: > > 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]> 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. > 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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