I've looked up a video which might help you understand how to steam milk after removing the nozzle. It's a delonghi, but they should work the same way with the same technique applied.

https://www.youtube.com/watch?v=JhEBKf7tqZE

Need you to share more tips here  Me too have been trying to get good froth on Poemia. It's just refused to. Jin pek cek...    Most of the time the milk gets really hot (smoking liao!!!  ) before seeing bubble (foam) leh... Got once I fill my 20oz pitcher half full (standard is 1/3 I heard) and still... ... Haiz. The milk I use is always cold. Straight from fridge. Few times I put to freezer before frothing too. Same 

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 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

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.

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..

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

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

Hi Keng,

I have the Poemia too, replaced the Panarello with this Saeco Wand its also a pannarello wand but when you take out the outer part it will be a normal steam wand sort of extension of the 'short' steam wand when you remove the default pannarello. Pannarello wand is hard to maintain especially keeping the tiny hole unclogged.

Install this on your Poemia and start steaming your milk just before the steaming light comes out (usually around after 25-30 seconds after you flick the switch to "steam" ), that way you will have constant and powerful steam as the boiler heats up the water to produce steam. This is because once the steam light is ON the steam generated by the boiler is sometimes not powerful or sufficient to steam and create a strong whirlpool, that is why others on the internet recommend steaming your milk right before the steam light turns on. This way the boiler won't stop heating the water inside thus producing steam on a constant rate.
You can try steaming your milk by removing the default panarello wand and use the short tip of the steam wand but you have to have more milk in your pitcher because the steam wand is short. I recommend the steam wand above to extend the short steam wand.

Ciao.

Keng Nice try! Still a little too frothy for a latte.. it's more like cappuccino.. If you can lessen the froth a little more, it'll add more definition to your latte art

keng,

Here are the measurements for the Saeco steam wand its around 7cm in length for the inside wand , and 8 cm for the wand with pannarello cover. Refer bottom pic for details.

Mel5582 , Neat trick about Saeco machines using the pressurized PF to do pre insfusion, will try it out tomorrow.

[attachmentid=4259349]

Quite nice wor...

Me haven't reach that level yet despite playing with the machine for a while liao. Problem is I don't drink every day and the max is 1 cup per day.

The common drawback for this ppf I think is the fake crema. Seems always very bubbly. Then you do art also like not as nice.
By the way, Keng, do you find the coffee come out a bit runny/watery most of the time?
Taste wise I think still acceptable. Some of the cafe I visited also about this standard only but they charge you like close to $4 Singkapore lollar.

Keng,

Try to increase the dose of the coffee. How many grams are you using right now?

Yeah, machines without the 3 way solenoid valve, you only need to descale. You can descale once every 6 months for Malaysian water. Typically it's every 3 months preferred, but our water is clean. You buy those liquid or tablets, then dump into the water reservoir and fill the tank up. Let the machine run through the tank. Then fill with clean water and through that as well.

Like Gaggia Classic has a 3 way solenoid valve, you would have to backflush it. Backflushing prevents clog in the valve.. E61 is the group, that one can clean or replace the shower screen.

And today's morning kopi.. Pacamara house blend

Keng,

Try to increase the dose of the coffee. How many grams are you using right now?

Poemia in red very chio sia 

Maybe try with cheap coffee first. Bon Cafe ones rather cheap.

Antipodean has some offer for their roasted beans now, 25myr for 250grams, free 1cup coffee(french press,dine-in only) of your selected choice

Your mod got u there?
If not u should consider the ROK