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Some Giotto questions
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For my Giotto v1; I dont find that i needed to flush too much. While the isomac tea before i had to flush it after the initial heat up by just pulling long enough for the water to stop bubbling and steaming.
For steaming I find that once I have around 1.3 bar on the gauge I have enough steam to steam a 1 ltr jug of milk before it drops to around 0.5 bar.
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Some Giotto questions
Hi everyone,
I've been a long time cs lurker, but having finally succumbed to upgraditis, I was hoping for some advice.
I was previously using a Silvia and Rocky but bought a SH Giotto plus v2 and Anfim best. There were a couple of things I was unsure of:
1) Is there an optimal length of cooling flush. I have seen a lot of varying recommendations?
2) How long does it take to be ready to steam (but not necessarily to extract espresso). I'm occasionally asked for an impromptu hot chocolate at night.
3) Anyone (esp site sponsors) know of any home barista courses that use a Giotto to learn on - I'm in Sydney?
I'm still trying to dial it in but am enjoying the e61 in a very different way to the Silvia.
CheersTags: None
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