Nope, only like 5~10mm dipped into the milk. It's my machine that heats up the milk pretty fast. In order to maintain the milk sweetness, I cannot further froth it.

Well, it looks like pannarello but the inner tip is much more extended and spaced from the outer tip about 5mm only..

Anyway, it doesn't matter since I can froth more volume but I enjoy taste > appearance. 30~40% foam is sufficient for latte art though..


Yeap, I have been practicing everyday. Probably 5~7mm dipped is perfect for my case.

I'm using 350ml jug for my 350ml cup, it works perfect. It's just that I had a mini latte cup like 200ml which I bought it for my supper or tea time treat. That's why I need a smaller jug.

Ohh okay, you understand me well.. Thanks for the recommendation, will try it out today.

Btw, I always get like 3/4 shot of thick espresso only. Does that relate to the machine pressure or the bean grain size?

My grinder is still on shipment, so I'm still using blade grinder.

Nah, I'm not giving up. I'm figuring out all the possibilities to achieve better coffee. In the meantime, I have fully controlled the milk taste and texture which I am quite happy because not all cafe able to maintain their standards in this.

Hopefully I could get my grinder asap to try out a developed espresso.

But will flush off cause the pressure to drop and affect the "pressing" effectiveness?

Idk, every time overblending it will cause my coffee to get sour pretty soon. I'm confuse and suffering on the same. I don't know it's the bean itself has higher acidity or it's the blender that cause the bean to lose it freshness.

I should have engage third party to ship my grinder via airfreight lol..

But will flush off cause the pressure to drop and affect the "pressing" effectiveness?

Idk, every time overblending it will cause my coffee to get sour pretty soon. I'm confuse and suffering on the same. I don't know it's the bean itself has higher acidity or it's the blender that cause the bean to lose it freshness.

I should have engage third party to ship my grinder via airfreight lol..

Ok, just received my grinder from taobao and crank it with Jamaica Blue Mountain.

Totally crazy man.. The final product is like milo powder or even finer, and now I can feel the aftertaste significantly. Thanks @rytopa 's recommendation.

But my machine now is having difficulties in squeezing the coffee shot, probably the bean is too fine.

This post has been edited by SheepGeeks: Apr 11 2018, 08:48 PM

Btw, my espresso is oily.. Is it my bean grinded too fine?

I think currently it's too fine, I tried with different bean this morning it's still oily. My current extraction time is more than 1 minutes.

Probably I'll fine tune it again tonight. Btw, you have a operational manual for the grinder?

I bought it from Jamaica Blue in Mid Valley. It was RM50 for 100g, pretty hefty though.

If you enjoy coffee's bitterness, this is one of the best coffee. The aftertaste of the bitterness is complicated and special.

Currently, I'm still dail-ing for the best grain size, it's still 50s extraction with oil formed.

If your main focus is on SB, only the management could answer this. Obviously, it's their strategies and way of delivering the beverage fresh to customer.

Generally, making a iced or blended coffee required more effort than a hot one. Hence, it's normal for them to increase the price. For SB part, they wouldn't reduce their price according to their method of doing it since they invented their own way to produce such "quality" iced or blended coffee.

Guys.. any cheaper milk option other than "farm fresh" fresh milk?

I'm kinda broke now..

I do enjoy black coffee (dripped) but I always make latte & cap for my breakfast to fill up my stomach. I can't drink pure black for my meal, I got gastric..

How about those "processed" milk that has longer shelf life? I noticed it's slightly cheaper.

I see.. probably I have to try few brands before concluding it.

IMO, "coffee lover" and "barista" are 2 different things. Numerous barista serve shit coffee with overcook milk or sour-ish espresso. They're working or doing own business, prioritizing their income instead of delivering best coffee.

Anyway, you may start from a smaller machine setups, then make a few mistakes and correct it. Going through classes will be faster to realize the "don'ts".

For my case, I prioritize the taste instead of appearance. Hence, I would always try out numerous cafes, specifically those that are specialized in roasting and brewing with difference kind of beans. I would try out their coffee, buy their bean then make it myself and on the same time, fine tune the taste up to similar or better than the cafe.

Any coffee machine recommendation? quality around the same as Breville. I don't need grinder built-in, I got a

My shitty china machine doesn't press consistently, only first 3 sec is quality espresso.

Probably, consistent espresso press pressure? Mentioned as above, 1~2k++

Guys, I'm still doing research on my machine upgrade. How does breville machine perform as compare to china one like delonghi & onlim?

My onlim machine couldn't press fine grain well now (upgraded my taste bud). I had to use coarser setting on my bur grinder now.

Around 5k