Post By Andy
Post By Vinitasse
Post By mwcalder05
Damn post bubbles!
So I recently have started getting an issue with my milk post pour. I haven't changed my technique. Although it really only started happening after I installed the PID (?)
So my milk looks nice and silky and no large bubbles, all microfoam. Until I pour, about 5 seconds after I have finished pouring these uggly bubbles appear. Breaking up all the surface...
What's the deal? Any ideas what's happening? Maybe I am steaming the milk too hot?
You may have to adjust your technique post PID installment.
Have you experienced stronger steam power?
Machines with increased power may make steaming small amounts of milk tricky, which can be alleviated by using a smaller jug and a refined technique.
A change to a different steam tip can help.
If you want to slow down the steam you could go to a tip with less holes.
Tap the jug on the bench a few times and swirl before pouring.
Look at the milk after you steam to see if bubbles appear.
Another possibility may be coffee that,s too fresh and has not given time to degass.
Hope that helps
...or even high acidity coffee.
I noticed I get those hard bubbles when I use 22g for my morning pick me up latte it looks darker and alot more oilier
Give my shot a swirl and a light tap to remove any large bubbles on my crema before I pour the milk. Less of those bubbles later.
could this possibly be a result of an under extracted shot? i seem to get this phenomena happen more frequently when my shots taste under extracted, sour and thin, sorta ties back with a higher acidity content 9where flavour is concerned anyway) as mentioned above
These observations also tie in with coffee that is too fresh. The bubbles could be a result of carbon dioxide being released and one of the effects of CO2 on the palate is that it emphasizes the impact of any acidity already present, thus yielding sour, bubbly coffee and milk in the cup.
Originally Posted by Avex
Thanks or responses.
Hmm, I will have to test both these ideas. As you mention it, maybe the bubbles ARE coming from the coffee and not the milk. My milk looks fine before I pour it and the bubbles do always seem to be in the crema, not through the milk (on top). Although these beans aren't what I would say, "overly" fresh. They are from a local cafe in Kensington "Premises", their signature roast from Seven Seeds which I am sure was roasted around the 10th of October... That doesn't seem too fresh?
Would lowering the brew temperature help here? Maybe the brew temp is too high for these beans? It is just the default auber PID temp at the moment, I haven't even played around with different temperatures yet.
I will try giving it a bit of a longer extraction time and a few knocks before pouring the milk in and see how that works in the morning.
Does it taste good?
If it taste good than probably not a good idea to play with the way you pull your shots just for the sake of looking good
Originally Posted by Thom
Lowering the brew temp would most likely increase the sourness of the shot
I guess I won't be changing the brew temp then
This happens to some of our single origins at work after about 30 seconds. Not really anything to worry about and not your technique. Just the coffee.
PS: 200th post!
Last edited by mwcalder05; 26th October 2013 at 01:23 PM.