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Oscar - Shot preparation and Milk texturing

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  • #16
    Re: Oscar - Shot preparation and Milk texturing

    pricespringer, take the time to read the threads Wsully provided.  The Oscar is a different machine and will take time to learn.

    I havent used either machine but Im guessing there might be more holes in your steam tip on the new Oscar, therefore KKs thread about steaming with a 4 hole steam tip is a great starting point.

    The second thread is there to save you money while you practice.  Ive used this techique before and it works great, great microfoam, then just pour it down the sink, unless you like drinking dishwater  Practice Practice Practice, than break out the real stuff and give it a go.

    Also if you got your Oscar second hand you might want to check the group seal.  If its worn that might not be creating a seal tight enough and causing your leaks.

    Take it slow, dont change too much at once.  I found some one on one training on my machine to be the best thing Ive done to date.  Update your profile to with your location, there might be a willing CSer that could pop around to help you out.  The world is a small place.

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    • #17
      Re: Oscar - Milk texturing comments

       
      "Place wand just under milk in the middle of jug at 90 deg (no angle) and only give it air in the first second no more and then just keep wand under the surface "

      This is a quote from KK re milk texturing - What does place wand at 90 deg  (no angle) mean ? - isnt  90 deg the angle ?

      Other snobs talk about after stretching plunge wand deep into jug but this seems to produce screaming effect ??? - maybe dont do this with 4 hole steam wand ?  

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      • #18
        Re: Oscar - Shot preparation and Milk texturing

        I think you know what he means.......90 degree angle to the jug


        Bigger machines steam milk differently to small machines, you notice that when someone says "plunge the wand deep....." they are refering to a small one hole steam tip machine,.....

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        • #19
          Re: Oscar - Shot preparation and Milk texturing

          I steam 200ml at a time in a 600ml jug. I find that with the oscar if I put the tip in as far as possible it is only 15-20ml below the surface.

          Originally posted by 3133282224323133282F262433410 link=1271641646/14#14 date=1271714013
          WSully wrote on Yesterday at 23:04:
          here it is....http://coffeesnobs.com.au/YaBB.pl?num=1220959662


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

          Wink

          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
          We all started out like this when we upgraded to bigger machines. It is definately worth looking at these threads. There are videos in them too to help. If all you do is watch the videos then you will already be way ahead than trial and error. We only mentioned these threads because we have been through the same learning curve and understand only too well how we broke through that barrier.

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          • #20
            Re: Oscar - Shot preparation and Milk texturing

            Re Milk texturing - Thanks to everyone - I think I might have finally cracked it - it is alot different from milk texturing with the Gaggia.

            Now I continue with the shot extraction - trying to perfect it using the Gaggia double basket and it is bit easier than the supplied Oscar double basket but still needs quite a bit of pressure when tamping. Gaggia much easier and more forgiving.

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