> > Will this adapter > <https://www.chriscoffee.com/Adapter-Converter-8-mm-Female-to-10-mm-Male-p/ot0980rla.htm> > from > Chriss Coffee work on Expobar Brewtus IV ? I tried the Izzo kit > <https://www.chriscoffee.com/Adapter-Converter-8-mm-Female-to-10-mm-Male-p/ot0980rla.htm> > > but does not match any of the thread. The Izzo steam tips are slightly > larger than the Expobar steam pipe. It is strange because a friend with an > 2012 Expobar Brewtus IV can mount the Izzo kit. I purchased last year my > Brewtus (I live in Europe not USA). In conjunction with the (new in Europe > <http://casabarista.nl/expobar-brewtus-iv-espressomachine/>) 2000W steam > boiler heating element, I think we can use a two hole steam tip. At 1200W > is very hard to work with a two holes tip. > > On Monday, 14 July 2008 22:27:40 UTC+3, bmacpiper wrote: > > Hi Ken, > You've basically got it, but you really only stretch until you just > perceive > warmth in your fingers, which is just above body temperature and usually > right around 100F. If you stretch even just a bit too long, you will wind > up with an island of foam on top, and it will tend to spin in place on the > surface and not be pulled under and incorporated with the milk. Then it > won't pour well. Sometimes you can suck that island down with a strong > stream of steam and a good roll, but usually it's wasted milk for latte > art. > So the idea is, if you do things "right" for art, you will not be creating > foam on top, but rather you will be knocking air into the milk all along > and > never letting it back out/on top by rolling it continuously. After you > stop > steaming, it helps to swirl the pitcher to keep it from separating out > also. > > In the fluff arena, there are lots of cool things you can do too. One of > my > favorites is to stretch the hell out of the milk, and then fill your > prewarmed capp cup to the brim with mostly foam and a little milk. > Sprinkle > a layer of cinnamon/sugar (50/50) over the top and let it sit for about 3-5 > minutes--the sugar will dissolve and harden and form a matrix on top. Then > pull your double or whatever and carefully pour it right down the middle. > The cinnamon sugar creates a crust, and if you pour well, the fluff and > crust will rise straight out of the cup and is quite striking. You can do > it without the cinn/sugar also, but it doesn't stay as square. We used to > have contests to see who could get the steam the highest out of the cup > without overflowing the milk/espresso. Sometimes we'd use more steamed > milk > mixed with the espresso and really go for it. > > Have fun, > bmc > "Faith will move mountains, but you'd better bring a shovel....." > > > From: ken k <[email protected] <javascript:>> > > Reply-To: <[email protected] <javascript:>> > > Date: Mon, 14 Jul 2008 10:05:41 -0700 (PDT) > > To: Brewtus <[email protected] <javascript:>> > > Subject: Re: Tip experiment (new 4-hole from Chris' Coffee) > > > > > > Thanks for the reply. We have not spent time doing latte art--our > > main desire in the AM is to get caffeine into our systems in the most > > tasty way possible. > > > > However, this is what I understand you to say: > > > > As an option to stretching milk to 150-160 degrees in which one > > obtains two strata--- the lower one the textured milk with > > microbubbles and the upper one the foam on which one can walk--- one > > can texture/stretch milk for about 15 seconds to 110-120 degrees > > (point of no longer being able to touch the pitcher) and then begin > > rolling the milk to 150-160 degrees to incorporate the foam that has > > developed on the top into the textured milk below. This allows for a > > fairly homogeneous thickened milk that provides a more consistent > > medium for latte art. Is that basically it? I will try it as it may > > well provide more sensory pleasure in a cappucino even without the > > artwork. > > > > Thanks > > KK > > > > > > On Jul 13, 8:13 pm, Ben McCafferty <[email protected]> wrote: > >> Hi Ken, > >> Sorry for the slow reply--I was busy catching lots of fish on the north > end > >> of Vancouver Island. :) Nothing like fresh halibut and salmon in the > >> freezer... > >> > >> Yes, rolling is where you are moving the tip a little deeper (or a lot > >> deeper) into the milk to cause it to roll rapidly in the pitcher. You > do > >> this to keep the microfoam you've created in suspension while bringing > the > >> temp up to 155 or whatever. If you just stretch the whole time, you > will > >> make lots of great microfoam, but you won't be able to pour latte art > with > >> it because it will be way too fluffy and meringue-like. If you're not > >> pouring latte art, you can do whatever you like--and for certain drinks, > >> you'll stretch longer, i.e. for a cappucino you'll want more fluff than > with > >> a latte. > >> > >> For latte art, you'll end up stretching until you just perceive warmth > on > >> your fingers, but this will vary with fat content, age and temp of milk, > >> etc. For example, if I use 2% milk, I stretch until I feel warmth, > about 15 > >> seconds. For skim milk, if I stretch for 15 seconds I'd have a huge > fluffy > >> cloud, so I have to stretch a lot shorter time. After a while you can > >> almost see the right texture as you're stretching. > >> > >> Have fun and let me know if that answered your question. > >> > >> bmc > >> "Faith will move mountains, but you'd better bring a shovel....." > >> > >>> From: ken k <[email protected]> > >>> Reply-To: <[email protected] <javascript:>> > >>> Date: Thu, 10 Jul 2008 12:13:44 -0700 (PDT) > >>> To: Brewtus <[email protected] <javascript:>> > >>> Subject: Re: Tip experiment (new 4-hole from Chris' Coffee) > >> > >>> Ben > >> > >>> WRT the stretching and rolling.... I find myself confused. I assume > >>> you stretch your milk with the tip barely under the surface to fill it > >>> with all of the tiny bubbles that add the creamy texture to the milk > >>> that we all love and value, and you watch it rise in the pitcher. But > >>> I am interested in the rolling part. Is this just further submersion > >>> of the tip to heat and swirl (roll) the milk until it heats the temp > >>> you prefer? Why not just stretch the milk until you hit that > >>> temperature? > >> > >>> Please teach me... > >> > >>> Thanks > >>> Ken > >> > >>> On Jul 4, 10:07 am, Ben McCafferty <[email protected]> wrote: > >>>> On your first question, you measure with wire feeler gauges. And the > >>>> difference, in square area, is almost double. 2.54 vs. 4.15 square > mm. > >>>> bmc > >>>> "Faith will move mountains, but you'd better bring a shovel....." > >> > >>>>> From: shizzle <[email protected]> > >>>>> Reply-To: <[email protected] <javascript:>> > >>>>> Date: Fri, 4 Jul 2008 09:51:20 -0700 (PDT) > >>>>> To: Brewtus <[email protected] <javascript:>> > >>>>> Subject: Re: Tip experiment (new 4-hole from Chris' Coffee) > >> > >>>>> that is, BTW, .00984 inch difference > >> > >>>>> in hole size.. . . . . . . > >> > >>>>>> shizz > > > > > >
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