Ive just joined, so please forgive me if this is an old subject.
Is it possible to make an espresso with good crema on a Gaggia Classic, and, is it possible to actually thicken up the milk to that creamy texture, and not just a lot of bubbles?
Ive worked on this for ages, and the best I can get is foam, not thick, creamy milk, as per a cafe.
Any tips, or a lead to an old thread would be appreciated.
Is it possible to make an espresso with good crema on a Gaggia Classic, and, is it possible to actually thicken up the milk to that creamy texture, and not just a lot of bubbles?
Ive worked on this for ages, and the best I can get is foam, not thick, creamy milk, as per a cafe.
Any tips, or a lead to an old thread would be appreciated.


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