Originally posted by 646B667566616B68070 link=1336435149/0#0 date=1336435149
http://www.home-barista.com/levers/steaming-milk-on-olympia-cremina-t2087.html
Interestingly I contributed to that thread because I was having similar problems to you when I first got my Cremina 67 way back then. Rest assured, just follow the advice of the OP in that thread (especially what he says on p. 2) and youlll eventually be able to get great micro-foam.
After owning my Cremina for a couple of weeks I had mastered the steam thing. Now, ironically, Ive got the same problem with my Cremina 2011. The newie has a slightly bigger steam wand, a different type of 4 hole tip, and the steam valve is pretty sticky and unforegiving (due to its newness). It goes from a trickle to a blast in a micro-turn making it hard to control. I am, however, getting the hang of it and can now just about reproduce the results I get with the Cremina 67.
So the moral of all this be patient and practice. Part of the problem is moving from the Gaggia to another machine. You simply have to change technique. I even have to do this when moving from one Cremina to another. But whatever you do dont do the Silvia steam wand modification! Yes, the Silvia tip is good for micro-foam (I once had a Silvia) but youll turn your machine into a Frankencremina.
Maybe one thing you could consider if the issue persists is to turn your pressurestat down to a level which makes steaming easier but high enough to keep the machine up to temp. I did this with both my machines; my 67 runs between .6 and .8 bar; the 2011 a tad higher.


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