Hi guys,
So during this current lockdown in melbourne, I decided to really get into my coffee. I purchased a GCP and have had it for around 2 months now.
I don't have a grinder yet, so really relying on the cafes where I buy my beans, to give me a grind that I can work with. When I say "work with", I've had grinds where it just runs super fast, and no matter what I do - increase the dosage, tamp harder, use different baskets - i just can't get the extraction close to the intended recipes (1:2 - 1:2.5).
It seems like one cafe is able to consistently give me grinds where I can follow the recipe (18g in, 25-27seconds, 40-45g out). Their grind I noticed is very powdery, kind of like Turkish grind ? Did anyone else find that with their GCP, you need an extra fine grind or am I just being a noobie ?
My plan is to probably get a Kinu M47, or a DF64. Haven't decided whether to go manual or electric yet.
In terms of milk steaming, I am really struggling to get consistently creamy aerated milk with a shiny, glossy finish. And that in turn is making me unable to pour any decent latte art. Usually the art comes out as blobs, or very thing narrow "tulips". I can sometimes, very rarely, be able to get great milk, but this is very inconsistent. But no matter what, I don't see the froth coming out smoothly onto the surface of the coffee.
Does anyone have milk frothing tips specific to the GCP in stock form ?
How long should the hissing be? What angle of steam wand placement has worked best for you? Should I change to a 1-hole wand tip?
Blob pattern = milk too thick?
Runny fluid patter = milk too thin?
Thanks in advance!
So during this current lockdown in melbourne, I decided to really get into my coffee. I purchased a GCP and have had it for around 2 months now.
I don't have a grinder yet, so really relying on the cafes where I buy my beans, to give me a grind that I can work with. When I say "work with", I've had grinds where it just runs super fast, and no matter what I do - increase the dosage, tamp harder, use different baskets - i just can't get the extraction close to the intended recipes (1:2 - 1:2.5).
It seems like one cafe is able to consistently give me grinds where I can follow the recipe (18g in, 25-27seconds, 40-45g out). Their grind I noticed is very powdery, kind of like Turkish grind ? Did anyone else find that with their GCP, you need an extra fine grind or am I just being a noobie ?
My plan is to probably get a Kinu M47, or a DF64. Haven't decided whether to go manual or electric yet.
In terms of milk steaming, I am really struggling to get consistently creamy aerated milk with a shiny, glossy finish. And that in turn is making me unable to pour any decent latte art. Usually the art comes out as blobs, or very thing narrow "tulips". I can sometimes, very rarely, be able to get great milk, but this is very inconsistent. But no matter what, I don't see the froth coming out smoothly onto the surface of the coffee.
Does anyone have milk frothing tips specific to the GCP in stock form ?
How long should the hissing be? What angle of steam wand placement has worked best for you? Should I change to a 1-hole wand tip?
Blob pattern = milk too thick?
Runny fluid patter = milk too thin?
Thanks in advance!


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