Coffee machine....works! Top tips needed!

I haves it fat stainlesssteel tamper.
Massive improvement.
First go twolovelyblCk streams.
A couple if ounces in around 20 secs.
New jug. Proper foam. No latte art. Yet.
But a big hike on taste.
Result.
Must stop buying kit now.
Ha!
Tim

Hey steve great meal there!!
 
Extraction of today, it was ok, but I really needed too either pack harder or grind finer - used some beans I got for birthday present):
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Niiiiiice.
Mine looks better. But not like that! Yet.
Hey my daughter tamped this morning. She even polished the puck and produced damn fine espresso.
lovely pics. Really mouth watering.
Cheers
Tim.
 
Progress.
I cam make a decent cappuccino.
Espresso ok too.
Latte art? Too much foam. Though foam I make is ok too.
How do you not pour foam but foamy milk?
All good.
Tim
 
You could take off the top foam with a spoon and then swirl the milk/jug just before poring ... Congrats to getting what you like! It does take a couple of days to a week to squeeze a decent espresso shot from a semi pro machine.
 
If you angle the milk jug and always keep the steam wand submerged into the deepest part you should be able to create a whirlpool that'll eventually produce a dense foam without froth then give the jug a couple of firm taps on the surface to knock out any larger air bubbles.
 
Such a great picture.
Lovely mikael.
Have been practising frothing. Just the tip with a fast whirpool give me low foam.
Tip in deep produces more. So now the balance.
No latte art yet.
Nice coffee though!!!!
Tks for advice.
Yum yum fat latte tum
 
Using lavazza beans in black bag.
Thin espresso is the result.
Co op fair trade itailian blend better.
No latte art.
Good tasting cappuccino with the right beans though.
All good.
Now even fatter.
Great !!
Big round milky tummy...
 
Have blind insert for backflushing and puly caff powder.
Have happy donkey classic Italian roast beans to try.
Today daughter showed that she is the best home barista!!
Very good espresso.
!! Go girl!!
Cheers
Tim.
 
Happy donkey beans rich and full.
Almost oily in appearance.
Made really good crema. Best yet.
Had friends over who run a pub and have a pro set up.
Three head.
They tamp their coffee really lightly.
And it came out really well. I apply quite a bit of pressure.
Mine didn't seem as creamy.
When they make an americano they simply run through the grouphead until the cup has enough water in it.
So many theories and practices!!!
Cheers
Tim
 
Yep, then you have the Italians (watch out for Tony, lol) who really knows how to swing a shot, if you ask or suggest something in a coffee shop there, you'll be on your arse on the side curb faster than you can extract a single shot of espresso :D

Todays first drops:
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