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  • #31
    Re: Giotto steaming question

    Mine doesnt scream. It sings sweetly ;D

    I think screaming has something to do with how deep the steam wand is immersed after stretching. With the technique I use, the steam wand stays just below the surface after initial stretching.

    Check out Scottie Callaghans milk texturing vid here.

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    • #32
      Re: Giotto steaming question

      Ill give it a go flynn when i get home, to see if it makes a difference, from my experience though, its through lack of steam power, well thats what it was in the silvia, sometimes i wish i could just up the pressure of the boiler!

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      • #33
        Re: Giotto steaming question

        Fe me, its still a case of how much milk can you add to a single shot and still taste the coffee. Lets keep *$ out of the home I say :-?...

        Prosumer espresso machines are not commercial steam machines, nor are they hot chocolate machines or kettles. Use them as designed and they will perform well. Choose not to and you may face problems. Your choice....

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        • #34
          Re: Giotto steaming question

          What sort of milk?

          The only time Ive had "trouble" with the 2 Giottos that Ive had is when using weird milks... and even then I tend to agree with Flynn that it might just be technique.

          Grab some full cream milk, make sure its nice and cold and try again with the tip just under the surface, close to the middle of the jug.

          The type of jug might have something to do with it too.  For a lot of cups in a row I use a couple of the Pura 1lt jugs that work great (bulb shaped), but mostly its a generic 600ml one I use.  

          The espro jug is a screamer if everything isnt right too.

          (edit--- I should have said... 1lt jugs with 500-600ml of milk!)

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          • #35
            Re: Giotto steaming question

            Ok chris, my question was, well implied anyway was, what causes the screaming? is it from the depth of the wand or steam pressure?,

            And secondly, surely 500ml of steamed milk is not an unreasonable request out of a 3k machine, 2 x 250ml milk drinks??? i just dont think it should be a problem,

            This is a genuine question on whether i have a faulty machine or not, ppl on this thread have said they have steamed 1lt of actual milk, not that i would now attempt this after your advise, but there isnt a chance that my GPP will do it sucessfully without hitting it twice......suggesting there IS something wrong....or are you suggseting "freak machines" are out there, ive known cars to do simular things, two cars, brand new, excact same vehicle, one faster than the other.........

            Interested in your thoughts chris

            cheers mate
            warren

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            • #36
              Re: Giotto steaming question

              Originally posted by 43476178787D62757A140 link=1253085027/34#34 date=1253677155
              Ok chris, my question was, well implied anyway was, what causes the screaming? is it from the depth of the wand or steam pressure?,

              And secondly, surely 500ml of steamed milk is not an unreasonable request out of a 3k machine, 2 x 250ml milk drinks??? i just dont think it should be a problem,

              This is a genuine question on whether i have a faulty machine or not, ppl on this thread have said they have steamed 1lt of actual milk, not that i would now attempt this after your advise, but there isnt a chance that my GPP will do it sucessfully without hitting it twice......suggesting there IS something wrong....or are you suggseting "freak machines" are out there, ive known cars to do simular things, two cars, brand new, excact same vehicle, one faster than the other.........

              Interested in your thoughts chris

              cheers mate
              warren
              Hi Warren,

              My honest thoughts are that this is a silly thread :

              If you are making a 250ml drink, it will include coffee and textured milk- i.e more like 400ml max. As to how youll taste the coffee, I dont know because it will be very weak.

              I sometimes use an 800ml (<400ml milk) jug with our Giotto demo and it does it comfortably. If you are looking to do more than that in one hit, my opinion is that your expectations are unrealistic. The ultimate steam volume is influenced by the boiler size and pressure it runs at as well as valve diameter. If you want more steam, take your boiler to 1.25 bar max. This will come at the expense of a cooling flush.

              As for screaming, I find that the most common cause is that the nut on the group handle requires adjustment. If the milk screams, you are heating rather than aerating and need to lower the jug until you hear air. There is no need to immerse the Giotto wand. Work just under the surface.

              Once again, my opinion is that your machine is operating normally but if you are still not convinced, have it tested by an authorised service agent. You will either get a repair or an invoice for the test if nothing is wrong with your machine.

              Ill leave this thread to you guys now...

              Chris

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              • #37
                Re: Giotto steaming question

                Thanks for the answers chris, very helpful, once again text doesnt convey emotion and im guessing you may have got a little stroppy about this question, sorry about posting a "silly" question, and im sorry about not knowing everything, seems im not the only one with concerns in this thread.


                Thankyou

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                • #38
                  Re: Giotto steaming question

                  Originally posted by 696D4B525257485F503E0 link=1253085027/36#36 date=1253678392
                  seems im not the only one with concerns in this thread.
                  Actually, if you go back through the thread it seems you do have far more concerns than any of the other contributors.

                  Im totally curious as to where you got your machine because I would expect that these fundamentals to be covered in your relationship with the vendor (if it was a Sponsor).

                  Following that, it sounds like some training might not go astray.

                  Comment


                  • #39
                    Re: Giotto steaming question

                    Originally posted by 5A7B7070776D1E0 link=1253085027/37#37 date=1253680521
                    (if it was a Sponsor).
                    Yes den, i bought the GPP and Best from Serge at Go Barista, a site sponsor, no i havent asked him these specific question.......i thought that was one of the ideas of CS , ive never had problems asking questions in the past, dont really know why this one turned heads

                    Originally posted by 5A7B7070776D1E0 link=1253085027/37#37 date=1253680521
                    Following that, it sounds like some training might not go astray
                    Im consistently getting amazing microfoam with the GPP now thanks to flynns tips, it was simply a capability based question. And i will always take advice from the experts here, its just one person was saying one thing, another was saying another.......

                    Originally posted by 5A7B7070776D1E0 link=1253085027/37#37 date=1253680521
                    you do have far more concerns than any of the other contributors
                    Hence i started the thread :P, flynn was aslo concerned about the GPPs capabilities, i was just asking the brainstrust for some advice, to share their experiences with the GPP in relation to steaming.

                    Cheers Dennis

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                    • #40
                      Re: Giotto steaming question

                      Originally posted by 0602243D3D3827303F510 link=1253085027/38#38 date=1253681668
                      Im consistently getting amazing microfoam with the GPP now thanks to flynns tips
                      Denniss actually. He demonstrated steaming on the GPP that way and got a great result. I used the same method and ditto. Im just sharing it.

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                      • #41
                        Re: Giotto steaming question

                        Oh yes, i stand corrected, cheers den!

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                        • #42
                          Re: Giotto steaming question

                          Caution--rash speculation and inappropriate comparisons ahead!--

                          Im going to say that I think Warren has an issue, whether it is an issue in real practice I cant say.

                          However,--

                          I just steamed 500 ml of water to 80°C using my machine. The pressure dropped from 1.05 bar (idle) to .6 bar.

                          Now, I wouldnt want 500 ml of milk that hot, and that much milk would do about 8 of my standard piccolo lattés anyway, so Id probably never do it.

                          But I would have thought its steaming capability was very similar to the Giotto. Anybody out there with a Giotto prepared to do the test?

                          Greg

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                          • #43
                            Re: Giotto steaming question

                            Originally posted by 767C697E7E716563100 link=1253085027/39#39 date=1253684996
                            Originally posted by 0602243D3D3827303F510 link=1253085027/38#38 date=1253681668
                            Im consistently getting amazing microfoam with the GPP now thanks to flynns tips
                            Denniss actually. He demonstrated steaming on the GPP that way and got a great result. I used the same method and ditto. Im just sharing it.
                            I dont think Ive ever sold a machine where I didnt explain the fundamentals in relation to how it operates, pointed out what I think are positives and could be improved upon, given the purchaser the opportunity to learn how to make a pretty good coffee before they leave the shop, and asked them to call me in a week or so to let me know how they were going. I guess this is why I was bamboozled. I regard Serge as a good friend (and a great Roaster) and feel confident he would also be happy to help.

                            Anyway Warren, if youre ever down Sylvania way, Id be pleased to freely provide any assistance if you feel it would be of benefit.

                            Cheers!

                            Comment


                            • #44
                              Re: Giotto steaming question

                              Originally posted by 74415654645C415E525F57330 link=1253085027/41#41 date=1253687190
                              Caution--rash speculation and inappropriate comparisons ahead!--

                              Im going to say that I think Warren has an issue, whether it is an issue in real practice I cant say.

                              However,--

                              I just steamed 500 ml of water to 80°C using my machine. The pressure dropped from 1.05 bar (idle) to .6 bar.

                              Now, I wouldnt want 500 ml of milk that hot, and that much milk would do about 8 of my standard piccolo lattés anyway, so Id probably never do it.

                              But I would have thought its steaming capability was very similar to the Giotto. Anybody out there with a Giotto prepared to do the test?

                              Greg
                              Im happy to give it a go but probably wont get a chance to do so until tomorrow morning.

                              Comment


                              • #45
                                Re: Giotto steaming question

                                Originally posted by 013423211129342B272A22460 link=1253085027/41#41 date=1253687190
                                I just steamed 500 ml of water to 80°C using my machine.
                                Was the water as cold as milk straight out of the fridge?

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