Yea I also feel that naked is better if not my milk grow big bubble everywhere in few seconds time and then feels bad haha. You get your equipments from taobao or local?

Wanted to get from TB but cannot wait leh... But locally (Singapore) even pitcher is damn ex sia... Normal normal jiu 40 plus Singkapor dollar liao. So ended up buying from forum. I know the seller bought from Amazon and markup quite a fair bit but OK lah. Cheaper than local market.

From TB even cheaper if you can wait. Think RM30 (before shipping) can get good 12oz ones.

I use Motta pitchers with teflon coat.. it's thicker and heavy, very solid and better control. The reason why I recommend thicker pitchers is because 70 degrees might be too hot for some peeps.. so thicker, means you can feel longer..


Attached thumbnail(s)

I made the PF go through a 'depression' last night and made my espresso in non PPF for the first time this morning. 1 word, failure. No crema at all, maybe at the side of the cup wall and that's about it.

I ground it on 3 clicks from max on my Hario Slim, press with what I think was 14kg force on it. Extraction came out fast like in 4s and filled up 60ml in like 17s.

As for the milk, this was my 2nd time putting the milk on freezer about 30mins before I froth it. The milk near the pitcher wall were frozen LOL. Anyway, I let it sit about a minute to defrost before I began to froth it. I got good and strong whirlpool but only small foam developed (not micro) like only 0.5cm thick at best.

Oh man, I'm sensing a rough road ahead.

I bought my 12oz from this seller at Rm29.90+Rm6 shipping

http://www.lelong.com.my/stainless-steel-m...7-01-Sale-I.htm

My verdict for those who have short steam wand (especially with pannarelo taken off) is that you'll need to fill it close to more than 1/3 full. That's more than 6oz coz milk pitcher has wider bottom and hence even if its not 1/2 height full, its already more than 1/2 the volume

As for tamper, I got mine from aliexpress at USD13, thermometer USD4.80, all free shipping. I think I'll get a scale later.

I bought the same kind of pitcher at Robinson's quite some time ago.. costs RM60 for it dayum.. Anyway, here's a short video I did using it and how I steamed milk with it.. Sorry cuz that's the best angle I could place the camera at.. latte art fail LOL

https://www.youtube.com/watch?v=wkRNyOqIBjc

This post has been edited by mel5582: Dec 10 2014, 04:30 PM

The latte art OK mah... Me not even able to get proper froth to do simple art sia...

wow thats nice. is that expobar?

It's a Vibiemme Domobar
I've tried placing the camera somewhere but best place is above the exhaust LOL. I normally pour into tulip cups using 4oz of milk and single shot of 12g. So this one is 6oz of milk with double of 18g.. Paiseh couldn't get better angle..

what's the usual beans for espresso machines?

i personally find single origin beans taste sourish... tried columbian and sumatran...

Aiyo.. Don't use single origins with espresso.. They're more suited for filter, pour over, syphon because they have distinct notes and clarity, with acidity.. Very wasted if you put those beans through the high pressure extraction. Try using blends instead.. Arabica with robusta

Wow, thanks for sharing. Ok, I've got few questions:

1. What was the starting temp of the milk? And milk used?
2. I noticed you spent about 7s surfing and another 7s after submerging it about 1cm. At what temp when you decide to submerge it and what temp when you take it out? Is it the usual 38c and 60/70c?
3. Addition to item #2. During the first 7s and the last 7s, how much volume (height or %) did the milk increase?
3. You mentioned 6oz, is that the starting volume or the ending volume plus the microfoam?

I know I can't follow what you did blindly due to the difference in the milk and also the steaming power. Cheers!

I feel its a waste buying single origins cos i don't like the acidity

i'm using a french press and its sour no matter how i tweak the grind size, water temperature, brewing time, etc...
the best combo i find so far is a courser grinds and shorter brewing time (2-2.5mins)

For 6oz of milk (I use Farmhouse), the starting temperature is from refrigerated milk. I normally have 15 - 20 secs time frame to work till 65 degrees Celsius. I raised my pitcher after the milk has expanded about 1 - 1.5cm and continued texturing the milk up to temperature. So for smaller boiler machines, you will have more time to texture your milk.. Maybe around 30 seconds..

It really depends on the situation.. below is a video I recorded earlier which used only 2 seconds to aerate the milk
https://www.youtube.com/watch?v=lpZHV_IvXI8

Brewing is around 40 seconds tops if you're using 93 degrees Celsius hot water. That's for immersion time.

This post has been edited by mel5582: Dec 10 2014, 09:23 PM

40 sec for french press?

no harm trying... i still have some super expensive sumatran beans

Bought single origin Ethiopia beans just now to tahan while waiting my beans to arrived and use it to pull espresso, the taste was like wtf?

This post has been edited by wadthehellz: Dec 11 2014, 12:28 AM

Sorry I mean the immersion as in the blooming time before you fill up the jug. After that you let it sit for 2 minutes then plunge. You don't get any body with the Sumatran beans? Just acidity?

This post has been edited by mel5582: Dec 11 2014, 12:32 AM

yeah, that's what i did but i followed the standard 1 min blooming time

will try 40 secs then 2 mins tomorrow morning

IMHO Sumatran taste less sour than Columbian
Sumatran is fruttier... with a sour after taste... but it gets more sour after time
Columbian is like... citrusy sour, yuck

i just got the Suprimo Blend from Highlander, so far so good since it's chocolaty instead, with negligible sourness

hoping to try a can of Illy later on, if i manage to find some fresher ones from the Illy shop at Pavilion

can describe the taste?

AFAIK, Ethiopia beans has quite a body, i bought a bag of Dallmayr Ethopian Crown last year, pretty good just that it was a bit sourish when it got home...
my mistake for bringing it back in grounded form

This post has been edited by kenji1903: Dec 11 2014, 01:03 AM

Well those world barista competitions almost always use single origin or those video I watched

I agree normally blends are used