Hey Everyone,
Im getting through about 1.5Kg/week on my HX machines, and fairly happy with the espresso I produce, but milk.......
.......milk is just high enough quality with each to pour latte art, unless I go tip changing. my distribution is fine on the Domobar, but always seems to slope to the front on the Galatea, and Ive done Di Bartolis advanced espresso course..
However, Im sure Id improve dramatically with a someone actually teaching me the difference between what Im doing right and which bits should change in my routine, and can afford some outlay on it - I suffer from cluster headaches & the better the coffee is, the more it helps, so theres a significant benefit to making better coffee at home and in the office.
I just cant afford the $100/hour of the professional trainers I know of..
Does anyone have any advice or suggestions?
thanks in advance,
John.
Im getting through about 1.5Kg/week on my HX machines, and fairly happy with the espresso I produce, but milk.......
.......milk is just high enough quality with each to pour latte art, unless I go tip changing. my distribution is fine on the Domobar, but always seems to slope to the front on the Galatea, and Ive done Di Bartolis advanced espresso course..
However, Im sure Id improve dramatically with a someone actually teaching me the difference between what Im doing right and which bits should change in my routine, and can afford some outlay on it - I suffer from cluster headaches & the better the coffee is, the more it helps, so theres a significant benefit to making better coffee at home and in the office.
I just cant afford the $100/hour of the professional trainers I know of..
Does anyone have any advice or suggestions?
thanks in advance,
John.
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