hi, im new in this coffee making. Just got my self a Delonghi ECOV 311.

I had a few question to ask for help,

1) Milk Forthing:

i pour the cold fresh milk into my milk pitcher (350 ml) , then remove the steam wand foam maker, use direct nozzle into my milk pitcher. Making the milk in the circular motion until my hand feel the milk is hot enough until my hand cant hold it. Problems is the milk after frothing its not dense enough... when i pour into my espresso, its straight away dissolve into the coffee like simply ouring the milk into a normal black coffee.. why? is it because my espresso has only a thin layer of crema? it is because lack of microfoam while i frothing the milk without much air introduce into the milk?

2) Crema

I got my ground bean from Renggit coffee, gring it with my burr grinder to the finest grind, tamp it into my portafilter, on the pump and stop it after 25 sec. coffee produce very less crema. what would be the problem? the bean it self? is it much spend much on the expensive bean to get a good crema? normally where you guys normally buy the bean from?


Thank you for the advise~

lol, i never weight the bean before start my espresso, just grind it fine, full my portafilter into 3/4 full, gently tamp it then put into my machine... lol.. so basically to make a nice latte art, the espresso must have a nice crema otherwise it wont work for latte art?

where to get espresso bean that less than 10 days old since mostly commercial pack most likely more than the time period when they put on sell...

so you mean that i need to get an unpressurised portafiler?

ok, ill get the fresh bean first.. thx alot!

ok noted.. thx for the guidance.. a lot more to learn from you guys~

is this consider a good crema or it is too thin?

ok thx for the info and guidance~😄

so the problem most likely because of pressurized portafilter? do i need to try to get an unpressurized portafilter? pressurized portafilter normally unable to get a thick and nice crema?

hehe, alright ill weight it first before trying next step, thx yo😄

jz now i try to make another try and error, found out that i grind the coffee too fine, over extract and strain my machine which is not good . I would like to ask normally how fine/coarse do you guys grind the coffee? i just realised that very fine coffee is only suitable for depressurized portafilter..

A very good knowledge

is it depressurized basket confirm can make a think crema with fresh bean or it still depends on other factor as well? i had read some forum ppl did complaint not all depressurized basket can get such result too... so at this moment i think ill just stick to the default basket first, try to adjust the coffee to bit coarse than jz now.

I thought making a nice latte art will need to have a thick crema will only work? cause most of the video i watched their crema is so thick and nice .

wow, thx for the info! really appreciate it! more to learn from you guys!

but pressurised basket also can make a nice and thick crema too?

hahah, as a beginner i cant expect much, still in learning stage... just thought of trying my best to get a nice crema as i can~

is this from the pressurized basket? it look so awesome!

nice art!

lol...haha

I dont think this is so call latte cause the pattern is form by the foam not the crema and milk...

espresso seems more like a problem for me more cause i couldnt get a nice crema.. i jz got my lavazza qualita oro few days back, thought it will be ok, end up still disappointed... been try fine and coarse grind, both still gave out the same weak crema... any more tips or advice to improve the crema?

work in klia,stay in klang... any places that i will be able to get fresh bean in klang area? been asking around few cafe near my area, they didnt sell beans