I use that adapter on the B2, so it will work unless Expobar has changed something on the wand in the B4. The first time you thread the adapter in, it will be hard--the thread is ever-so-slightly different--but after that it's easy. Don't worry, although you are changing the thread in the wand a tiny bit, your old tip will still thread in just fine if you decide not to use the adapter.
That adapter fits many of the common tips out there. best, bmc Sent from my apple IIe On Feb 11, 2016, at 07:57, Liviu Fratila <[email protected]> wrote: >> Will this adapter from Chriss Coffee work on Expobar Brewtus IV ? I tried >> the Izzo kit 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) 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]> >> > Reply-To: <[email protected]> >> > Date: Mon, 14 Jul 2008 10:05:41 -0700 (PDT) >> > To: Brewtus <[email protected]> >> > 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]> >> >>> Date: Thu, 10 Jul 2008 12:13:44 -0700 (PDT) >> >>> To: Brewtus <[email protected]> >> >>> 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]> >> >>>>> Date: Fri, 4 Jul 2008 09:51:20 -0700 (PDT) >> >>>>> To: Brewtus <[email protected]> >> >>>>> Subject: Re: Tip experiment (new 4-hole from Chris' Coffee) >> >> >> >>>>> that is, BTW, .00984 inch difference >> >> >> >>>>> in hole size.. . . . . . . >> >> >> >>>>>> shizz >> > > >> > > -- > 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 https://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 https://groups.google.com/group/brewtus. For more options, visit https://groups.google.com/d/optout.
