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  • Wega Steam Wand Pressure

    Hey all,

    As a noobie to CS I havent got the hang of the forum particulars.

    I am currently using a WEGA polaris and have found that I cannot get a really fine micro foam out of it. One of my seasoned baristas is also having similar trouble with the machine.

    After searching and reading others thought on steam wand tips, im wondering if the 5 hole tip is wreaking havoc in my milk and preventing a good rotation? I have just left a job working on Contis and Dalla Cortes and have never had any trouble getting micro foam. This new meachine is kinda deppressing and getting to my moral.....

    Any ideas as to what it could be?

  • #2
    Re: Wega Steam Wand Pressure

    Hi Chefboy

    I use a 3 group Wega at work. When machine was initially installed (with standard 5 tip wands) we found that the pressure was creating havoc. We asked Wega distributer (CoffeeWorksExpress) to modify by welding closed the holes. We now have a 4 tip and a 3 tip wand. We use both, primarily the 4 tip when using 1 litre jugs and pumping out coffee during peak times, the 3 tip creates simply sublime microfoam and used when using the 300ml jug or when texturing soy milk. I personally prefer the 3 tip, but the other barista prefers the 4 tip. See if you can have the tips modified and your problem will be solved. Hope this helps.

    Rgds

    Comment


    • #3
      Re: Wega Steam Wand Pressure

      Welcome chefboy

      Have you tried this method
      See post #1

      http://coffeesnobs.com.au/YaBB.pl?num=1220959662

      KK

      Comment


      • #4
        Re: Wega Steam Wand Pressure

        Myth Busted.

        I got the tips welded and am getting sublime micro foam now.
        Great advice for a noob and solid advice for future searches..

        Comment


        • #5
          Re: Wega Steam Wand Pressure

          A while ago, I found a thread over at the CoffeeGeek forums on this issue by "syd" in Melbourne.  He had help from Michael at Genovese, the Australian Wega distributors (and CS Sponsor, so it doesnt need to be edited by the moderators), who provided outstanding service and support.

          The thread is at

          http://coffeegeek.com/forums/worldregional/australasia/59679

          and the results of it was a method for steaming using a Wega 4 and 5 hole steam wand.  With my Atlas 2gp, Ive finally got it working for me like this as of a few days ago.  Good success in a 600ml jug and only partial success in a 300ml jug.

          The story is as follows:

          An amazing thing happened today. Michael from Genovese, the Australian agents for Wega came to my house today after I rang them and said I had no luck in getting microfoam from the 5-hole tip. Michael is the chap that trains new owners for Genovese/Wega in Melbourne.

          We played with two brands of milk in a small pitcher. The first brand, a bio-dynamic milk was a no go, but the second, a "froth-top" milk known as "Pura Cafe" worked fine. Thick and consistent microfoam from the 5-hole tip in using the stock wand. Heres how he did it:

            1. Fill the pitcher about 1/3 full - or say 50 ml or 2 oz of milk
            2. Blow any excess water from the steam wand and insert the tip into the milk just below the surface.
            3. Position the jug so the spout rests on the kink in the wand and use that as the pivot point for adjusting the pitcher.
            4. Turn the steam on full - thats almost 2 wrist turns, so at least 1 full revolution. This is the most important part of the technique.
            5. Get the milk in the jug moving so there is a fast vortex that has the milk folding back over the tip. The milk really moves around very fast. (This is the hardest aspect to describe and Im talking with Michael on making a little movie to post.) Essentially the physics is that the faster the milk moves around, the slower it will heat up, but the more aeration it will receive.
            6. Once the milk is moving, reduce the steam, but still maintain the movement. Its like taking your foot off the accelerator after youve got the car moving. Theres very little adjustment to the pitcher you have to make - the milk just gets thicker. Like magic.
            7. Wait until the desired temperature is reached, and there you have it. Thick smooth and shiny microfoam!


          Michael also put a Wega 4-hole tip (from an older model) on the wand and that produced even thicker foam - but the revelation was that both tips worked very well.

          The essential difference between what I understood as the technique of a slower jet of steam to give you time to texture the milk, versus Michaels technique of allowing the strong steam pressure to get the milk circulating fast was the key to using the 5-hole and 4-hole Wega tips.

          Comment


          • #6
            Re: Wega Steam Wand Pressure

            Originally posted by 3C373B203324560 link=1223720040/4#4 date=1231744105
            A while ago, I found a thread over at the CoffeeGeek forums on this issue by "syd" in Melbourne.  He had help from Michael at Genovese, the Australian Wega distributors (and CS Sponsor, so it doesnt need to be edited by the moderators), who provided outstanding service and support.

            The thread is at

            http://coffeegeek.com/forums/worldregional/australasia/59679

            and the results of it was a method for steaming using a Wega 4 and 5 hole steam wand.  With my Atlast 2gp, Ive finally got it working for me like this as of a few days ago.  Good success in a 600ml jug and only partial success in a 300ml jug.

            The story is as follows:

            An amazing thing happened today. Michael from Genovese, the Australian agents for Wega came to my house today after I rang them and said I had no luck in getting microfoam from the 5-hole tip. Michael is the chap that trains new owners for Genovese/Wega in Melbourne.

            We played with two brands of milk in a small pitcher. The first brand, a bio-dynamic milk was a no go, but the second, a "froth-top" milk known as "Pura Cafe" worked fine. Thick and consistent microfoam from the 5-hole tip in using the stock wand. Heres how he did it:

              1. Fill the pitcher about 1/3 full - or say 50 ml or 2 oz of milk
              2. Blow any excess water from the steam wand and insert the tip into the milk just below the surface.
              3. Position the jug so the spout rests on the kink in the wand and use that as the pivot point for adjusting the pitcher.
              4. Turn the steam on full - thats almost 2 wrist turns, so at least 1 full revolution. This is the most important part of the technique.
              5. Get the milk in the jug moving so there is a fast vortex that has the milk folding back over the tip. The milk really moves around very fast. (This is the hardest aspect to describe and Im talking with Michael on making a little movie to post.) Essentially the physics is that the faster the milk moves around, the slower it will heat up, but the more aeration it will receive.
              6. Once the milk is moving, reduce the steam, but still maintain the movement. Its like taking your foot off the accelerator after youve got the car moving. Theres very little adjustment to the pitcher you have to make - the milk just gets thicker. Like magic.
              7. Wait until the desired temperature is reached, and there you have it. Thick smooth and shiny microfoam!


            Michael also put a Wega 4-hole tip (from an older model) on the wand and that produced even thicker foam - but the revelation was that both tips worked very well.

            The essential difference between what I understood as the technique of a slower jet of steam to give you time to texture the milk, versus Michaels technique of allowing the strong steam pressure to get the milk circulating fast was the key to using the 5-hole and 4-hole Wega tips.
            Great post Jamver,

            That technique tends to work well with commercial machines.

            One thing about milk that many may not have realised though. Froth top et al style modified milks typically have 50% and sometimes even double the sugar found in regular cow milk. For that reason, Im personally not that crazy about the modified "coffee milk" products....

            2mcm

            Comment


            • #7
              Re: Wega Steam Wand Pressure

              Ive been using the Pauls "Yellow Lid" Full Cream milk for a while now and it seems to do a reasonable job, is consistent in quality and results in a reasonable sweetness.

              Prior to that, I was using Barambah Organic Unhomogenised Full Cream milk. It has the most amazing taste. Unfortunately they do have consistency issues (sometimes you get batches that wont stretch at all), is quite expensive and is guaranteed to go off a day or two before the date on the bottle.

              Comment

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