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  • #16
    Re: help with milk texturing...

    Did you watch Otons video? I guess with the music you cant as per your post, it has a much better top view of the texturing. the tip is definitely above the milk surface not below, have you tried it? 1mm is not much of a gap, it is essentially almost touching the milk. the tip it will almost instantaneously be enveloped by the milk when you turn the steam tap full on. My machine is the Giotto too and it works as per my video. Try it.

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    • #17
      Re: help with milk texturing...

      Ive watched your video several times...unfortunately, I cant view Otons video because of the Music permission blockage in Germany. Im going to try again per KKs sketch above. Seems the key is to let in the air (NOT too much) at the beginning of the process and have the tip below the surface after the air is in....naturally through the stretching process. Im going to try your method again, but pour the milk into the pitcher after it is in place with the steam wand already down in the pitcher.....

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      • #18
        Re: help with milk texturing...

        Originally posted by 5C50435A4158505F5E5C505F310 link=1323487709/16#16 date=1326030447
        Ive watched your video several times...unfortunately, I cant view Otons video because of the Music permission blockage in Germany.  Im going to try again per KKs sketch above.  Seems the key is to let in the air (NOT too much) at the beginning of the process and have the tip below the surface after the air is in....naturally through the stretching process.  Im going to try your method again, but pour the milk into the pitcher after it is in place with the steam wand already down in the pitcher.....
        You are welcome to read through the original thread I started
        Also you may pick up something from the posts that may help in your endeavour

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

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        • #19
          Re: help with milk texturing...

          I wonder if my machine (Giotto Rocket Evoluzione) is hot enough at a brewhead temp of 88 C to produce a dry enough steam for texturing....? On my machine the water coming directly from the brewhead is 88C.

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          • #20
            Re: help with milk texturing...

            Originally posted by 232F3C253E272F2021232F204E0 link=1323487709/18#18 date=1326040518
            I wonder if my machine (Giotto Rocket Evoluzione) is hot enough at a brewhead temp of 88 C to produce a dry enough steam for texturing....?  On my machine the water coming directly from the brewhead is 88C.

            Rather than look at the brewhead, why dont you look at the steam wand? ;D

            Whats the steam like? Can you hold your hand in front of it without getting dripping wet? not too close though, youll burn yourself

            88 does seem a little cold though, how long did you warm it up for before you took that measurement?

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            • #21
              Re: help with milk texturing...

              88 Celsius is the hottest Ive measured even after the machine has been on a couple hours...I think it needs to be turned up to 92C at least. What would you say?

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              • #22
                Re: help with milk texturing...

                Mark,

                You still have not described what exactly is wrong with your milk texturing. What are the results you are getting? no microfoam? Too much foam? No foam at all?

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                • #23
                  Re: help with milk texturing...

                  A vid just filmed before dinner. May be of some help.

                  http://www.youtube.com/watch?v=7fGUppjxx94&feature=youtube_gdata

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                  • #24
                    Re: help with milk texturing...

                    Originally posted by 212A302B312E2C25420 link=1323487709/22#22 date=1326192092
                    A vid just filmed before dinner. May be of some help.

                    http://www.youtube.com/watch?v=7fGUppjxx94&feature=youtube_gdata
                    Great video
                    That looked easy enough to me ITC

                    Mark can I ask
                    Is this your first machine ? and if not what machine did you upgrade from ?

                    KK

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                    • #25
                      Re: help with milk texturing...

                      Hi KK, Thanks for forwarding the video although he wasnt much more successful than Ive been with my latte art. The Giotto Rocket Evoluzione is my second machine. I had the Rancillio Sylvia and Rocky before I bought the Giotto and Mazzer Rocket.

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                      • #26
                        Re: help with milk texturing...

                        Originally posted by 303C2F362D343C3332303C335D0 link=1323487709/24#24 date=1326215055
                        Hi KK, Thanks for forwarding the video although he wasnt much more successful than Ive been with my latte art.  The Giotto Rocket Evoluzione is my second machine.  I had the Rancillio Sylvia and Rocky before I bought  the Giotto and Mazzer Rocket.   
                        There is a huge difference of available steam between the 2 machines

                        The time to get microfoam  is greatly reduced in the Gioto due to its greater steam capacity
                        The ball park time in the Gioto would be approx 10 to 14 seconds

                        Another factor may be - that you just need to learn to drive the new machine
                        Not unlike changing cars & finding one drives different to the last

                        So use the tried and tested method and watch your times

                        KK


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                        • #27
                          Re: help with milk texturing...

                          Originally posted by 5A56455C475E5659585A5659370 link=1323487709/24#24 date=1326215055
                          he wasnt much more successful than Ive been with my latte art.
                          Latte art is as much technique in pouring as texturing of the milk. I have seen some people do a half decent latte art out of over-textured milk by playing with the height of the pour.

                          I am assuming on the Silvia you were able to do a decent latte art? As KK says the difference in steam power is vast. It takes time and practice.

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                          • #28
                            Re: help with milk texturing...

                            When I pour the "latte art," by the time I get down to the bottom of the pitcher, the milk is just milk and doesnt have enough micro-foam to draw anything.
                            As far as the 10-14 seconds KK has recommended for milk texturing on the Giotto -- I think I usually need more like 20-25 seconds to get the temp up to 165F -- I use a thermometer. Is that 165F (74C) too hot?

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                            • #29
                              Re: help with milk texturing...

                              Originally posted by 5A56455C475E5659585A5659370 link=1323487709/27#27 date=1326292091
                              When I pour the "latte art," by the time I get down to the bottom of the pitcher, the milk is just milk and doesnt have enough micro-foam to draw anything.
                              As far as the 10-14 seconds KK has recommended for milk texturing on the Giotto -- I think I usually need more like 20-25 seconds to get the temp up to 165F -- I use a thermometer.  Is that 165F (74C) too hot?
                              Mark I feel 75 deg is to hot try for 60/65 deg C

                              If you still have milk at the bottom -

                              1] If the milk is thick it is normal - try swirling the milk to incorporate the thick foam top layer with the thinner bottom (you can also add a tiny bit more air)

                              2] If the milk is thin - add more air to the process
                              Introducing more air, increases the milk thickness (but not to much as it may go to thick)

                              Its basically a correct mix of air to liquid ratio that works on your particular machine

                              Note that milk is a natural product that may change with the seasons so you need to adjust accordingly
                              In saying that my preferred milk has a min 8gr of protein per 250ml serving (look on the label)

                              KK



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                              • #30
                                Re: help with milk texturing...

                                Thanks KK, Ill try 60-65C for the milk. The milk I use has 8g of protein for 240ml at 2% fat. I dont see how I can swirl the milk any more than I am. Seems the crucial element is how much air is being introduced to the milk at the beginning.
                                Thanks again for your help!

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