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
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

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