Im new to the coffee making scene and experimented for about a week to work towards making the perfect expresso.
Now i am using LaZumba Latino beans, grinding on setting 11 (EM0480) and beleive i have the tamper routine set (my shots seem to tast quite good) but its the frothing part that is failing time and time again.
I have tried full skim, semi-skin and full cream milk to no avail. I start of with the jug in the fridge, pour in milk so its just under the bottom of the spout (for 2 x 190ml flat whites/cuppucinos), apply full steam whilst keeping the tip just under the surface of the milk. After about 40deg i tilt the jug to cause the whirlpool and then keep it here until 65deg is reached. After 65deg is reached i keep swirling the milk a little and bump the jug to get rid of any large bubbles (not many).
Problem is the milk always comes out too runny and its impossible to do any artistry on the surface, its just a tad thicker then normal milk.
Any help much welcome.
Now i am using LaZumba Latino beans, grinding on setting 11 (EM0480) and beleive i have the tamper routine set (my shots seem to tast quite good) but its the frothing part that is failing time and time again.
I have tried full skim, semi-skin and full cream milk to no avail. I start of with the jug in the fridge, pour in milk so its just under the bottom of the spout (for 2 x 190ml flat whites/cuppucinos), apply full steam whilst keeping the tip just under the surface of the milk. After about 40deg i tilt the jug to cause the whirlpool and then keep it here until 65deg is reached. After 65deg is reached i keep swirling the milk a little and bump the jug to get rid of any large bubbles (not many).
Problem is the milk always comes out too runny and its impossible to do any artistry on the surface, its just a tad thicker then normal milk.
Any help much welcome.


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