Hi All,
I have trained myself to produce consistent shaot of excellent quality with a Gaggia classsic.
Only down side with the machine is it seems to run out of steam half way through texturing milk.
I have a silvia steam arm.
I only ever make one double shot flat white have a small ( 250 - 300 ml ) jug but to get good results I often need to stop and let the pressure build up.
I am happy with the end result for the shot and the milk but is there something I am not doing that causes the lack of steam?
I always start texturing as the light comes on. Should I leave it longer? Might try that tomorrow am.
Thanks in advance.
Mitchell
I have trained myself to produce consistent shaot of excellent quality with a Gaggia classsic.
Only down side with the machine is it seems to run out of steam half way through texturing milk.
I have a silvia steam arm.
I only ever make one double shot flat white have a small ( 250 - 300 ml ) jug but to get good results I often need to stop and let the pressure build up.
I am happy with the end result for the shot and the milk but is there something I am not doing that causes the lack of steam?
I always start texturing as the light comes on. Should I leave it longer? Might try that tomorrow am.
Thanks in advance.
Mitchell

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