The Coffeehouse.... Baristi, Barista, Bariste

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Originally Posted by User211

4 Euros 90. Really pisses me off when milk is frothed so well. In some ways, although in a paper cup, that was outstanding.https://uploads.tapatalk-cdn.com/201...0c842fdd07.jpg

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I must be missing something, but I don't see what's great about that?:scratch:

What's the big attraction? It looks rather insipid to me (not a great colour): a classic case of 'all froth and no substance', but then I didn't get to drink it....

IMO, Grant's coffees are MUCH better!! They get me drooling. That thing above doesn't. Sorry! 'Naked' (as in no) taste?:D

Waiting to be educated....

Marco.

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Originally Posted by struth

there's a lot to get right, and that means for you to get there, its practice.. good equipment helps but even with adequate equipment its possible to get fairly close... milk types and even consistent quality does vary tho and this can be an issue. trick is to get so much air in but thern to stop and just steam it

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Agreed. A quick tip is to bang the beaker on the counter a couple of times once you're done frothing to get rid of all the larger bubbles in the milk. This really helps "clean it up" and consolidate the foam, so to speak. You'll see the baristas doing this all the time.

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Originally Posted by Svend N

Agreed. A quick tip is to bang the beaker on the counter a couple of times once you're done frothing to get rid of all the larger bubbles in the milk. This really helps "clean it up" and consolidate the foam, so to speak. You'll see the baristas doing this all the time.

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+1.. yup i do that too. and swirl etc. doesnt always work and everythings done the same so im inclined to blame milk. The pros are using same milk all time and using so much its always fresh and same which is a big help.
espresso wise getting the grind right and the distance between the top of coffee and the showerhead are 2 of the main things.. if machine has a pid then temp should take care of itself

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Originally Posted by struth

The pros are using same milk all time and using so much its always fresh and same which is a big help.

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I find that's true, and can see and taste the difference in my cappuccinos, since getting our milk delivered fresh from the dairy 3 times per week, even with my timid (in comparison) Moka pot efforts...:)

Marco.

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Originally Posted by Marco

I must be missing something, but I don't see what's great about that?:scratch:

What's the big attraction? It looks rather insipid to me (not a great colour): a classic case of 'all froth and no substance', but then I didn't get to drink it....

IMO, Grant's coffees are MUCH better!! They get me drooling. That thing above doesn't. Sorry! 'Naked' (as in no) taste?:D

Waiting to be educated....

Marco.

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Marco you didn't drink it.

It does look average but in terms of milk gloop consistency it was outstanding until the last slug a full 5 minutes later. It didn't change.

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Originally Posted by Marco

I find that's true, and can see and taste the difference in my cappuccinos, since getting our milk delivered fresh from the dairy 3 times per week, even with my timid (in comparison) Moka pot efforts...:)

Marco.

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No need to diminish moka pots, man. They make delicious coffee! As much as I love our big ECM/Rocket machine, sometimes I curse it when something goes wonky with its innards and then it's always an expensive repair. Cleaning is a PITA too...I hate that job. With a moka pot all that needs fixing is a worn out gasket.

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Originally Posted by User211

Marco you didn't drink it.

It does look average but in terms of milk gloop consistency it was outstanding until the last slug a full 5 minutes later. It didn't change.

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Fair enough, dude. The picture you posted doesn't portray that. The coffees you make (for me) look far better. Plus, ultimately depth of flavour will always be more important to me than appearance. That also applies to food!

Marco.

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Originally Posted by Svend N

No need to diminish moka pots, man. They make delicious coffee! As much as I love our big ECM/Rocket machine, sometimes I curse it when something goes wonky with its innards and then it's always an expensive repair. Cleaning is a PITA too...I hate that job. With a moka pot all that needs fixing is a worn out gasket.

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Lol - not diminishing moka pots, far from it (mine will be good enough for me, for some time), but rather my meagre coffee efforts, compared with Grant's!:D

Even with those, I can still taste (and see) the benefits of using the same (high-quality) super-fresh milk, as I now get delivered from the dairy, as opposed to buying in a supermarket:)

Marco.

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Originally Posted by Marco

Lol - not diminishing moka pots, far from it (mine will be good enough for me, for some time), but rather my meagre coffee efforts, compared with Grant's!:D

Even with those, I can still taste (and see) the benefits of using the same (high-quality) super-fresh milk, as I now get delivered from the dairy, as opposed to buying in a supermarket:)

Marco.

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the 2 are not comparable as they are completely different.. yours look great to me

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Originally Posted by Marco

Fair enough, dude. The picture you posted doesn't portray that. The coffees you make (for me) look far better. Plus, ultimately depth of flavour will always be more important to me than appearance. That also applies to food!

Marco.

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Flavour for me too.

However, when something excels in any one parameter it is noteworthy thing.