Hi John

39 Joubert Street, Lochnerhof, Strand 7140.

 

Could you perhaps let me have the codes for the Woolworth's milk you mentioned, 
please?

 

As for SPAR's milk, I believe there's also inconsistencies between different 
batches and that is why I sometimes did get OK steam from those, but generally 
I have never been impressed. Dairy Belle's products, on the other hand, have 
never left me down. Found their address in the Strand and plan on finding out 
from them who stocks their milk.

 

From: [email protected] [mailto:[email protected]] On Behalf Of 
John Brinkman
Sent: Wednesday, 14 November 2018 20:05
To: Brewtus <[email protected]>
Subject: Re: Wet steam from Brewtus IV

 

I live in Joburg Louis, not a visitor  :-) , whats your physical address, I 
will send you some coffee with the courier? 

 

Louis - The Spar Milk I am talking about is not their shelf life 
non-refrigerated milk but the super pasteurised milk that lasts for 30 days 
refrigerated. 

 

Benjamin - I am pretty confidant that it has to do with the homogenisation 
process. Woolworths, one of our local food chains, has a code denoting the 
dairy of origin on the milk carton on the same label as the use by date. I have 
noticed that two of their dairy's are always froth well, the third is always 
dodgy. I would guess that the reason for the inconsistency might not be changes 
to the cows diet etc but rather different dairies and as such a different 
homoginization process. 

 

The reason I believe that the low fat milks are more consistent in your 
experience is because there is almost no homogenisation that needs to take 
place to break the size of the cream molecules down in low fat milks because 
there is no cream. I think that the large fat molecules are what interfere with 
the micro-foam.

 

Have absolutely no idea how to test out my theory :-) 

 

JohnB

 

On Wed, Nov 14, 2018 at 7:07 PM Louis Fourie <[email protected] 
<mailto:[email protected]> > wrote:

Hi Ben

Pity you won't be in my neighbourhood, would have been great to make your 
acquaintance. Enjoy your visit in any case - beautiful places (well, not 
Jo'burg, really ;-) you are planning to visit.

 

Take care

 

Louis

 

From: 'Benjamin McCafferty' via Brewtus [mailto:[email protected] 
<mailto:[email protected]> ] 
Sent: Wednesday, 14 November 2018 17:38
To: [email protected] <mailto:[email protected]> 
Subject: Re: Wet steam from Brewtus IV

 

Interesting thread, you guys. I had never considered homogenization as a cause, 
but will think about that and investigate here too!

 

In my experience, fat content has a lot to do with it—what we call “whole milk” 
(as opposed to 2%, 1% or skim/0%—I know, I know, it’s barbaric!) has always 
given a much better silky foam with that mercury-like sheen. Lower fat makes a 
great bone-dry cappucino. 

 

One of the frustrations that I think we all face is the lack of consistency—the 
quality of the milk for foaming seems to depend on what the cow ate, what the 
weather was like that day, whether two crows flew at right angles to the sun, 
etc.!  :)  We get milk delivered, but even that is drawn from dozens of dairies 
around the state of Washington and so I can never be sure how it will be today. 
So I take photos of my favorites latte art pours, and just drink the rest…  :)

 

All the best and take good care. I’ll be down your way again next year (Joburg, 
Vic Falls, Botswana) and can’t wait to visit again!

 

best,

Ben

 

On Nov 14, 2018, at 02:18, Louis Fourie <[email protected] 
<mailto:[email protected]> > wrote:

 

Hi John

In Pretoria I used to use Dairy Belle long life and it worked very well in my 
Jura electric foamer. I acquired my Brewtus only in 2016, when we were in 
Lambert's Bay and Dairy Belle was nowhere to be found. We moved here in March 
and I cannot find Dairy Belle anywhere around - I have to admit I have not done 
a proper search yet. I shall try that  SAPR high fat milk - that is not the 
long life stuff you are referring to, is it?

 

Your offer of a bag of coffee is very kind. Let me know how much.

As for my address, Postnet Somerset Mall is probably the safest place to send 
it to. You could give them my phone nr: 082 808 0476.

 

Regards

 

Louis

 

From:  <mailto:[email protected]> [email protected] [ 
<mailto:[email protected]> mailto:[email protected]] On Behalf Of 
John Brinkman
Sent: Wednesday, 14 November 2018 10:45
To: Brewtus < <mailto:[email protected]> [email protected]>
Subject: Re: Wet steam from Brewtus IV

 

Hey Louis

 

In my experience, the ability to foam milk depends on how well they are 
homogenised. 

 

Farm milk which is not homogenised doesn't foam very well. 

 

The Spar ultra pasteurised high fat milk is pretty awesome, I assume because 
the homogenisation process is more thorough on ultra pasturised milks.

I also think that this may be the reason that some people prefer long life 
milks (even though the taste isn't great). 

 

I roast as well btw, send me your address and I will send you a bag :-)

 

JohnB

 

 

On Mon, Nov 12, 2018 at 9:46 AM Louis Fourie < <mailto:[email protected]> 
[email protected]> wrote:

What milk do you use for foaming. SPAR full cream usually worked (not the long 
life), but not always. That is why I started asking around what the cause of 
poor milk foaming performance could be, thinking it might be the machine - or 
my technique. Have only ever watched a number of Youtube videos and read up on 
the web about it - no training or real life demos.

 

From:  <mailto:[email protected]> [email protected] [mailto: 
<mailto:[email protected]> [email protected]] On Behalf Of John 
Brinkman
Sent: Monday, 12 November 2018 08:25
To: Brewtus < <mailto:[email protected]> [email protected]>
Subject: Re: Wet steam from Brewtus IV

 

Joburg :-) 

 

On Sun, Nov 11, 2018 at 6:23 PM Louis Fourie < <mailto:[email protected]> 
[email protected]> wrote:

I live in The Strand, a smallish town in the Western Cape Province of South 
Africa, not far from Cape Town.

 

And jou, John?

 

From:  <mailto:[email protected]> [email protected] [mailto: 
<mailto:[email protected]> [email protected]] On Behalf Of John 
Brinkman
Sent: Sunday, 11 November 2018 16:34
To: Brewtus < <mailto:[email protected]> [email protected]>
Subject: Re: Wet steam from Brewtus IV

 

Where in the world are you Louis? 

 

On Sun, Nov 11, 2018 at 4:32 PM John Brinkman < 
<mailto:[email protected]> [email protected]> wrote:

Yes, Brewtus Rotary with PID, not sure which version it is 

 

 

On Sat, Nov 10, 2018 at 6:19 PM Louis Fourie < <mailto:[email protected]> 
[email protected]> wrote:

That's interesting. I tried out the Monroc 4-hole tip, but did not have success 
with that. Do you own a Brewtus?

I shall certainly try to increase the steam pressure next week.

 

Louis

 

From:  <mailto:[email protected]> [email protected] [mailto: 
<mailto:[email protected]> [email protected]] On Behalf Of John 
Brinkman
Sent: Saturday, 10 November 2018 14:24
To: Brewtus < <mailto:[email protected]> [email protected]>
Subject: Re: Wet steam from Brewtus IV

 

Good luck 

 

I run my boiler at 1.4bar and have a 2000w (is 220V)  element in it, runs a 4 
hole tip like a dream.

I also switched lever steam control and switched the arm to a normal arm and 
got rid of the cool touch one. 

 

Steams like a train :-), steams 250ml of milk in +- 30 seconds 

 

JohnB

 

 

On Sat, Nov 10, 2018 at 2:14 PM Louis Fourie < <mailto:[email protected]> 
[email protected]> wrote:

Hi John

Thanks for your response.

I have made sure the probe is to its maximum depth, but it makes no difference. 
On another forum where I asked for advice someone suggested I should increase 
the pressure in the steam boiler two or three clicks, which should make it 1,4 
or 1,5 Bar. I shall try that sometime, maybe later today.

 

From:  <mailto:[email protected]> [email protected] [mailto: 
<mailto:[email protected]> [email protected]] On Behalf Of John 
Brinkman
Sent: Saturday, 10 November 2018 11:30
To: Brewtus < <mailto:[email protected]> [email protected]>
Subject: Re: Wet steam from Brewtus IV

 

I would try lowering the water level in the boiler, maybe the sensor moved out 
slightly which would increase the water level.

 

JohnB

 

On Tue, Nov 6, 2018 at 5:28 PM < <mailto:[email protected]> 
[email protected]> wrote:

What could be the cause of the excessive wetness of the steam on such a 
machine? The technical guy at the agents I purchased it from said it could be 
that the sensor regulating water level in the steam kettle allows too high a 
level of water in the kettle, but how can this came about when the machine has 
been making good micro foam six months ago and has not been tampered with in 
any way? When steaming into a vessel that has been heated with boiling water, a 
lot of water appears in the vessel, even if I let go a good, prolonged purging 
dose of steam first?

 

The result is that milk would not foam properly as I have become used to in the 
past almost two years since I bought the machine. I have tried different brands 
of mile, all with the same dismal result. Even the brand used with success by 
some coffee shops in the area where I stay.

 

Any suggestions?

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