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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Oscar - Shot preparation and Milk texturing
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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.
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.Originally posted by 3133282224323133282F262433410 link=1271641646/14#14 date=1271714013WSully 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
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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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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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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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Re: Oscar - Shot preparation and Milk texturing
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 fastOriginally posted by 7175534A4A4F504748260 link=1271641646/13#13 date=1271689445here it is....http://coffeesnobs.com.au/YaBB.pl?num=1220959662
And to save milk......http://coffeesnobs.com.au/YaBB.pl?num=1257461499

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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
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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.
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Re: Oscar - Shot preparation and Milk texturing
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.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
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Re: Oscar - Shot preparation and Milk texturing
Thanks for that may consider if problems continueOriginally posted by 5F5E5447595C46350 link=1271641645/9#9 date=1271670569I 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.
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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.
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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
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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
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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
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Re: Oscar - Shot preparation and Milk texturing
More likely uneven distribution.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
Its easy enough to start again; just knock out the grinds into a small container, stir them to loosen and then reload the basket.
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