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Oscar - Shot preparation and Milk texturing

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  • Oscar - Shot preparation and Milk texturing

    I require a bit of help with my new machine – re Shot preparation and
    Milk texturing.

    SHOT PREPARATION

    I probably know most of the obvious and it is just practice but it will
    won’t go astray to emphasise some of things that I  could be doing wrong.

    The Oscar is an entry level Hx machine and previuosly I had a Gaggia and therefore the pressure it operates at is much greater .
    I also now have a Compak K3Touch Grinder and I believe the grind is ok.

    Two things can  happen the pour is much too fast – probably under dosed ?? – grind seems ok. Or when I fill a bit more the water squirts out the side of  cup holder and the puck shows evidence of channelling. Uneven Tamping ???  There is certainly much more pressure from this machine and Gaggia seemed more forgiving.

    If when tamping one can see an  uneven and not level tamp – should I discard this attempt or can it be corrected at this stage ?

    MILK TEXTURING

    With the amount of steam available the machine is a bit of racehorse and I haven’t quite found the technique or maybe the hand is not steady enough to texture milk – as it goes between big bubbles and squealing sounds – it all happens so fast compared with Gaggia – any clues or is it just practice ?


    Thanks for your help

    I am not sure if this is the right area to post this query

  • #2
    Re: Oscar - Shot preparation and Milk texturing

    I reckon your grind is still a bit too coarse.  Dose the same as the first attempt, but keep grinding finer until you choke the machine.  Then go coarser until you find the right pour. You must keep your dose consistent.

    Water pouring out the side is more than likely overdosing.  Too much coffee in the PF and not creating a proper seal.

    Milk texturing on a HX machine is a much faster process than what youre used to.  10 seconds from start to finish is common for a single cup.  That just means you need to refine your technique.

    Comment


    • #3
      Re: Oscar - Shot preparation and Milk texturing

      Originally posted by 3D3F242E283E3D3F24232A283F4D0 link=1271641645/0#0 date=1271641645
      pour is much too fast – probably under dosed ??
      Or grind is too course.

      Originally posted by 3D3F242E283E3D3F24232A283F4D0 link=1271641645/0#0 date=1271641645
      MILK TEXTURING – any clues or is it just practice ?
      Practise.

      Comment


      • #4
        Re: Oscar - Shot preparation and Milk texturing

        " the puck shows evidence of channelling. Uneven Tamping ???"

        "If when tamping one can see an  uneven and not level tamp – should I discard this attempt or can it be corrected at this stage ?"


        Could please reply to these points.

        Thanks

        Comment


        • #5
          Re: Oscar - Shot preparation and Milk texturing

          Originally posted by 383A212B2D3B383A21262F2D3A480 link=1271641645/3#3 date=1271646073
          " the puck shows evidence of channelling. Uneven Tamping ???"

          "If when tamping one can see an  uneven and not level tamp – should I discard this attempt or can it be corrected at this stage ?"


          Could please reply to these points.

          Thanks
          the channeling is maybe because
          1. underdosed and water is busting your puck
          2. uneven tamp, correct this 1st
          3. grind to coarse and letting water just pour through.

          i would grind finer and try that 1st

          you can "retamp" to some extent but work on getting it right the 1st go, but you can chop up the puck in the Ghandle and retamp. that would be better than putting it in very uneven....

          Comment


          • #6
            Re: Oscar - Shot preparation and Milk texturing

            Originally posted by 2B2932383E282B2932353C3E295B0 link=1271641645/3#3 date=1271646073
            " the puck shows evidence of channelling. Uneven Tamping ???"

            "If when tamping one can see an  uneven and not level tamp – should I discard this attempt or can it be corrected at this stage ?"


            Could please reply to these points.

            Thanks
            More likely uneven distribution.

            Its easy enough to start again; just knock out the grinds into a small container, stir them to loosen and then reload the basket.

            Comment


            • #7
              Re: Oscar - Shot preparation and Milk texturing

              I also have an Oscar. The pressure should be fairly similar to your old machine so it isnt this. One problem with Oscars that I have heard about is that the standard baskets that come with the machine are rubbish. I found the single was better than the double which is crazy really. The standard baskets are gushers and if you grind fine enough to slow the pour u end up with grinds in your coffee and often just chokes the machine. I bought a synesso double basket from Pullman tampers along with a tamper and the pours I get now are significantly better. Home roasted coffee also helps because I know for a fact that it is fresh. The standard portafilter is a ridged one too and they arent so popular around here!!!!

              HTH

              Justin

              Comment


              • #8
                Re: Oscar - Shot preparation and Milk texturing

                Thanks for that Justin - I didnt think my technique was all that different from when I used the Gaggia (which seemed to be more forgiving ) but I still seem to get more gushers .

                I presume the double basket Synesso fits the 58mm Oscar handle with the wire clip insert ?

                Did you have any trouble with water squirting  outside the handle when pulling a shot or maybe this is my over dosing problem trying to compensate for the gushers ?

                I wiil persevere but I may give the Synesso double basket a shot - by the way what is correct size of double basket i.e.14g or 18g and should it be a ridgeless basket

                Thanks

                Les

                Comment


                • #9
                  Re: Oscar - Shot preparation and Milk texturing

                  an idea for practice of milk

                  use water to practice, just to get your timing.

                  that is
                  place wand in jug
                  turn on steam
                  raise to get your texture and whirlpool for x seconds
                  lower wand deeper into jug to raise milk temp and whirlpool.
                  turn off stem.
                  repeat with cold tap water
                  repeat
                  repeat
                  it builds your confidence in the process

                  Comment


                  • #10
                    Re: Oscar - Shot preparation and Milk texturing

                    I replaced the standard 4-hope on the steam wand with a 2-hole tip, this certainly helped my texturing, especially for smaller volumes of milk.

                    Comment


                    • #11
                      Re: Oscar - Shot preparation and Milk texturing

                      Originally posted by 5F5E5447595C46350 link=1271641645/9#9 date=1271670569
                      I replaced the standard 4-hope on the steam wand with a 2-hole tip, this certainly helped my texturing, especially for smaller volumes of milk.
                      Thanks for that may consider if problems continue

                      Comment


                      • #12
                        Re: Oscar - Shot preparation and Milk texturing

                        Originally posted by 605F595E434475684553464F2A0 link=1271641645/6#6 date=1271663453

                         The standard portafilter is a ridged one too and they arent so popular around here!!!!


                        Justin
                        Interesting thought  I tried out my Gaggia double basket (unridged) in Oscar cup handle and seems to fit ok and tamper is much more stable when it goes into basket i.e. it does not wobble at the base like with the Oscar basket and may be part of my trouble - I will give a go tomorrow when I make coffee.

                        Comment


                        • #13
                          Re: Oscar - Shot preparation and Milk texturing

                          That sounds good. 2 hole steam top isnt necessary either. There is a post on here somewhere about milk texturing thatwill help a lot. One thing also u might want to look at is using water and dish detergent to practice. Plenty of info on that out there.
                          For me all I do is put the steam tip just under the surface so that it is stretching the milk but not blowing bubbles. As soon as the milk is stretched as much as u desire drop the steam tip right in paralell and as deep as possible into the milk until it is the right temp.

                          Comment


                          • #14
                            Re: Oscar - Shot preparation and Milk texturing

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


                            And to save milk......http://coffeesnobs.com.au/YaBB.pl?num=1257461499

                            Comment


                            • #15
                              Re: Oscar - Shot preparation and Milk texturing

                              Originally posted by 7175534A4A4F504748260 link=1271641646/13#13 date=1271689445
                              here it is....http://coffeesnobs.com.au/YaBB.pl?num=1220959662


                              And to save milk......http://coffeesnobs.com.au/YaBB.pl?num=1257461499

                              Thanks but I dont need this - I could get great microfoam on the Gaggia but it is just getting used too this Oscar racehorse - it is so fast

                              Comment

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