Still failed this morning

Gonna give it a shot again tomorrow

For WBC, the baristas bring their specially sourced beans.. They worked closely with the coffee roaster which suits the extraction they're meant for..

Don't worry, keep practicing.. You will get it.. Like I've suggested, use cold water and put 1 drop of dish detergent in the milk pitcher and steam it. At least you get the hang of it without wasting milk..

This post has been edited by mel5582: Dec 11 2014, 11:34 AM

I tried it with a pinch of used coffee ground to observe the current pattern

Need to work on the first phase of building that initial foam first

I'm not sure about the taste cause first time I grind for french press I think i grind too coarse and it come out with weak coffee taste and color looks like teh haha. And I second try it with espresso machine it taste sourish and this time I think is underextracted. LOLL so later I going to try again haha. Can anyone tell me what is the bean and water ratio for french press? I just making 1 cup to taste

Mel, you man or woman? I know you have kid(s), but just saw the video and those are womanly hands and legs. Im not a stalker, but apparently you live in high rise, unifi, penang. U have the HG-ONE bahhh, thats an excuse. My wife only drinks iced latte, thus alleviating her frown upon my a-keys-a-month coffee consumption and my 5 year old at times share my coffee or the mothers.

On the topic, I froth 2-3oz of milk in a very short time. AFAIK different machine, different feel. different tip, different feel also. Guess practice is the best thing. To thos who pakai some weird frothing tip like all the lower end of machines will never get a good output.

Keng, you have the Poemia with the Panarello steam wand? Should be, so you should follow the Panarello instruction. These tip theoretically make steaming straightforward. If im not wrong, insert the tip till it reach the bottom of the pitcher and froth to your hearts desire. Krups various steam wand also work in the same manner. Thus Mel's technique not valid in your situation.

http://www.gaggia-usa.com/skills/steaming-frothing/nav/57


This post has been edited by ijan: Dec 11 2014, 03:13 PM

Don't know leh... (Paiseh, I'm not Keng ) Using the sleeve is like very very difficult to even get the bubble into the milk. I've checked the hole and it's clear. I wash the sleeve every froth. Milk smoking hot before seeing bubble (big or small). Will try again with a smaller pitcher (12oz) I just got it last night.

Keng has a Poemia from my back reading. Sorry for the confusion, but the same applies.

Back then I have a beginner Krups, because that is what my wife ever allows me to. Steaming milk is a PIA, eventually I lean more towards long black/americano and the ocassional espresso. Only sometimes to I make capp/latte, but the latte for the missus masih on. The initial experience shoved me from milk, hahaha! But Krups wand seriously lousy, Panarello are more refined and more productive.

Yes, exactly this type


The thing is by the time the bubble reaches the breather hole (its located at the joining instead of at the middle of the plastic cylinder like the 1 you shared), the volume would've increased too much to my liking

I'll have to knock dozens of time for the big bubble to burst

I'm a guy lah.. No kids, but on the way.. SOON!
Wife used to drink coffee, but since preggy.. no more hahaha.. I'm from Penang, but currently living in Selangor and I travel quite a lot due to work..
But wow.. why did you think I have kids?

oh... you are using both

i'm using 20-25gm coffee to around 400ml water... then adjust the extraction duration accordingly...
what i found out personally is for blends, 3.5-4mins and single origins, never more than 2.5mins

Geil suggested to scoop away about 1/2cm of the bubble on top before pouring.

Err, I thought I flipped back some pages, saw a comment about 'my kid'', salah person, well, the VBM+HG One sure is sweet.

Wow... Bravo ^^

then U cannot say single source beans not suited for espresso.
so long u can get the extraction they meant for right.. room for error narrow.

In most cases, subjecting single origin beans through over 100+ pounds of pressure will somehow exaggerate the taste of the coffee. So, unless you're specifically working with the roaster to get the proper profiling, you will not be getting the actual taste from the beans you buy from third parties. Even then, the beans the barista uses in WBC are mostly a mixture of the same beans with different roast profile.. Somewhat a blend. If you buy single origins outside, it's one roast, one type of beans, might not be roasted for espresso. It really depends on your taste, but single origins through an espresso, it's a waste. The best way to bring out the subtleness is still using less harsh methods.

This post has been edited by mel5582: Dec 12 2014, 07:22 AM

Finally, after so many tries, I managed to make microfoam albeit the 0.5cm bigger foam at the top.

Not easy at all and I spend quite a lot of time surfing it. However so, the whirlpool were very strong during that time. I think i'll need to make a small groove line before the steam tip coz sometime I lose track where it is

Hi,

I'm selling a brand new Breville Dual Boiler BES920 at RM4,500 with 1 year warranty.
Anyone interested can PM me. Thanks :-)

Ben's Roaster has single origin & blend espresso that you can try. Maybe you can taste the difference between them there.

Jeng jeng jeng... A whole bag to try..


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