We've all heard of channelling through a coffee puck...well this is similar, but through the milk.
The o-ring between the steam wand tip and steam arm is squashed and distorted. So there is no perfect seal there and a thin but strong stream of steam squirts out causing bubbles on the surface of milk during steaming.
Any substitute suitable material which is food grade and can take the heat?
The machine is a Grimac but I imagine they are pretty generic, about 10 mm diameter.
The o-ring between the steam wand tip and steam arm is squashed and distorted. So there is no perfect seal there and a thin but strong stream of steam squirts out causing bubbles on the surface of milk during steaming.
Any substitute suitable material which is food grade and can take the heat?
The machine is a Grimac but I imagine they are pretty generic, about 10 mm diameter.

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