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  • #16
    Re: Now Why Didnt Anyone Else Think Of This Before!!!

    Re: Now Why Didnt Anyone Else Think Of This Before!!!

    I have some even better ideas...

    The French version - replace rod with the Eiffel Tower
    The US version - replace rod with the Statue of Liberty
    The OZ version - replace rod with a kangaroo and insert a thermometer in the tail. When the tail pops up you know its ready!

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    • #17
      Re: Now Why Didnt Anyone Else Think Of This Before!!!

      Back to serious for just a moment.

      As I was texturing my milk this morning I realised theres a fundamental flaw in his design.

      To incorporate the air into the milk we all try to get the milk spinning to create a "whirlpool".
      His design only has the milk travelling in a circular path around the jug.
      Without the whirlpool effect the milk does not fold in on itself.
      This folding effect is what creates the microfoam; all hes doing is spinning his big bubbles around and around.

      OK, normal transmission is now resumed.

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      • #18
        Re: Now Why Didnt Anyone Else Think Of This Before!!!

        Originally posted by 0D312C373D3C2B3E363D590 link=1270830867/16#16 date=1270947033
        OK, normal transmission is now resumed.
        You could also add a thermometer to set off a little light at the top of the Eiffel Tower and Statue of Liberty when the milk is ready.

        Originally posted by 0D312C373D3C2B3E363D590 link=1270830867/16#16 date=1270947033
        Back to serious for just a moment.
        I think my ideas have more merit than the jug in question. They make the jug more desirable and have some practical advantages!

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        • #19
          Re: Now Why Didnt Anyone Else Think Of This Before!!!

          Originally posted by 322D25363B3E3A3A570 link=1270830867/12#12 date=1270899814
          I can pour rosettas about 80% of the time now with my 6910, but wouldnt it be great if it were 100% instead?
          Go and get some training and practice and it will be 100%. Just so you know I am not bagging the product as I havent used it. I am able to do art 100% of the time when I am concentrating (but I have had a bit of practice) so I know it is possible.

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          • #20
            Re: Now Why Didnt Anyone Else Think Of This Before!!!

            Originally posted by 0E322F343E3F283D353E5A0 link=1270830867/16#16 date=1270947033
            Back to serious for just a moment.

            As I was texturing my milk this morning I realised theres a fundamental flaw in his design.

            To incorporate the air into the milk we all try to get the milk spinning to create a "whirlpool".
            His design only has the milk travelling in a circular path around the jug.

            Without the whirlpool effect the milk does not fold in on itself.
            This folding effect is what creates the microfoam; all hes doing is spinning his big bubbles around and around.

            OK, normal transmission is now resumed.
            I so agree. I am finding it difficult foaming milk when my .6L jug is less than half full for that reason. Perhaps I need a 300ml jug i dont know.

            Anyway, the idea of putting a knob at the bottom makes sense. Perhaps it doesnt have to be a straight baton, but any kind of dimple at the bottom will make milk spin better.

            A taller jug with a knob should be more condusive to making milk whirlpools.

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            • #21
              Re: Now Why Didnt Anyone Else Think Of This Before!!!

              Use the smallest jug you need to get the job done I reckon. Apart from when I am doing a mug of Hot choc at home only the 300ml jug gets used as I am only doing coffee at a time on the Pav. Even on the big steam with the Izzo if I am making a single 8oz I still use the small jug for preference as it gives a better result.

              Never used a toroid jug but I am planning to buy one in the next while to try, as to one of these above nope marketing hype and "spin"  :  Anyone with half an idea will already do as well or better without the post I reckon.

              As to Denniss ideas of built in thermometers (needs to be self cleaning) I will take 6 please

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              • #22
                Re: Now Why Didnt Anyone Else Think Of This Before!!!

                Just throwing out an idea to compliment Dennis idea: How about a built in thermocouple (melded with the stainless steel), with an attachable watch like thing that is easily removed when the jug is washed.

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                • #23
                  Re: Now Why Didnt Anyone Else Think Of This Before!!!

                  Problem with this is the thermal lag and the heatsink effect of the jug. The jug will continue to heat up after the milk has hit the desired temp. so the probe needs to sit out in the milk and this is then more of a pain to clean around, certainly in a commercial setting with potentially hamfisted dishpigs .

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                  • #24
                    Re: Now Why Didnt Anyone Else Think Of This Before!!!

                    I believe this product is really gimmicky. I can teach anyone proper technique in a few minutes and have them banging out silky smooth milk by themselves in under 30.

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                    • #25
                      Re: Now Why Didnt Anyone Else Think Of This Before!!!

                      It would be cheaper to make a "rest" to rest the steam wand on to put the tip in the right position.

                      Has anyone though about a square jug to encourage vertical mixing as well?

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                      • #26
                        Re: Now Why Didnt Anyone Else Think Of This Before!!!

                        Flawed flawed flawed!!!

                        He should not have made his little advertisement in a roasting house like he knew what he was on about for starters...

                        He is either a rubish barista or he was using stale coffee...

                        Like TG says..you need that spiral of folding milk in the centre to make a good microfoam...not a poll running up the middle of the jug to prevent it?...

                        I think he needs to go back to whatever he was doing before working in his parents cafe....my guess is that he made this thing in metal work at school... :-?

                        Comment


                        • #27
                          Re: Now Why Didnt Anyone Else Think Of This Before!!!

                          Im sure he hopes to find enough people that dont know as much as us, to buy enough of his invention to make him a healthy profit.

                          Thats why lots and lots of new products arrive on the shelves.

                          Look at the morning TV shows full of advertorials.

                          "Buy one get one free for only $100"
                          Why cant I just buy 1 for $50? Because they wont unload as many that way.

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                          • #28
                            Re: Now Why Didnt Anyone Else Think Of This Before!!!

                            [split] [link=http://coffeesnobs.com.au/YaBB.pl?num=1273498672/0#0][splithere][/link][splithere_end]

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                            • #29
                              Re: Now Why Didnt Anyone Else Think Of This Before!!!

                              Good call Chris, so.....whos ordering one? Baggs not ;D

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                              • #30
                                Re: Now Why Didnt Anyone Else Think Of This Before!!!

                                Hey all - just recently been made aware that my product was being discussed on here so I thought id have a look and see what was being said.

                                First of all, thanks to Ezralimm for posting this link up here!

                                Secondly, its great to see people commenting on the product - good or bad, everyone has their own opinion. However, I would like to comment back to some of the statements above:

                                The product was designed in my mind out of necessity. How many times do you walk into a cafe and end up being served a poor cup of coffee??? From my research I found that the huge staff turnover that this industry receives stops a lot of managers or cafe owners committing funds towards barista training as they find it expensive to offer to a member of staff who may leave in a couple of months. Understandable but inexcusable as without the relevant training of in my case tools, the quality of coffee provided is poor which then leads to lack of custom (unless you have a big name brand above your door) and eventually to closure.

                                However, quite naturally throughout production of this product I have received mixed comments - some extremely positive and some, well........ not so positive... The more negative comments usually appear from barista trainers or advanced trained baristas, e.g. some of the comments above referencing that my milk was great but not perfect or my latte art was poor..... to this it is worth noting that on the day of filming this video I had not made a single coffee in 18 months and was still able to produce pretty good results - something im quite proud of if im honest. The problem with a couple of the coffees was the film crew left them sitting for a while before filming - naturally the coffee isn’t going to look as good 20 minutes after being made.

                                The product whilst some of you may smell gimmick, was not designed with this in mind. Over 3 years of research and development went into this product, trying many variations of the product like many mentioned above. However, I felt that this version created the best microfoam out of any jug I have created yet alone currently tried on the marketplace and trust me - I have tried many! With this in mind I then went down the route of taking out an intellectual property portfolio on the product as the idea was so simple yet so unique (and also to stop anyone who thought about fabricating one for themselves )

                                Also, a lot of people have mentioned the jug being quite large..... there is also a smaller size (35oz & 20oz). The larger jug being targeted more towards larger chains of coffee shops who take on seasonal staff and supply little or no training.

                                Anyway, if anyone has any questions, feel free to ask away and ill try my best to answer them.

                                Thanks again!

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