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Lol... I value the skin on my hand too much... I think it got to 55C, and I had to support the jug with the handle, or risk scalding! I have soft delicate skin, though:eyebrows:
More seriously, I think the Bialetti SS milk jug conducts heat really well!:)
Marco.
just put hand down for a few secs now and then youll know when its ready. The doubling of size, milk wise is an indicator too.
https://www.amazon.co.uk/gp/product/...7-bcecda59cb4e
quite fancy one of these:eyebrows:
Lol, nice, but I wouldn't have the room for it, plus it'd encourage laziness!:eyebrows:
If I spend big money on anything else coffee-related, I'll be a really good electric grinder... As mentioned, possibly the matching Smeg. But I'll be doing plenty of research first, so my choice delivers maximum 'GPPV' [grind-per-pound-value]!
Marco.
it was some smeg user who said he got one as the noozle on smeg wasnt great.. but if your making capachino mostly itll be fine. i used to make latte with a similar one on my old machine. they are just a tad short tho
No worries, I've had no issues in that respect. I just ensure that there's enough milk in the jug for the nozzle to properly reach!;)
And any excess milk is popped into the fridge and used for making the next coffee.... I'm getting lovely rich, creamy froth, with no issues. I want to try the nozzle though, naked, without the attached 'sleeve', froth assist or whatever, and see what happens... Any predictions?
Also, have you tried filling the water tank in your machine with sparkling mineral water, just to see if the fizz creates more (or thicker) crema? I had positive results doing that with the Moka pot.
Marco.
you shouldnt reuse steamed milk
I'm talking about within an hour, during which time it's been kept in the fridge, plus remember the milk I get is super-fresh from the dairy, delivered every morning.
Should be ok then, no?:)
Marco.
P.S Have you tried using sparkling mineral water for making your coffee? I reckon it could improve the crema.
It's dangerous bacteria wise and you damage the milk structure proteins etc when steaming. Milk is technically only safe below 6c and above 60c. In between it can very quickly grow bacteria.. Just saying for safety wise. Also resteaming won't taste as good or foam well.
No not tried sparkling. I use magnesium enriched water
Fair enough, makes sense:)Quote:
Originally Posted by struth
Okies... I'll try sparkling tomorrow and report back!:cool:Quote:
No not tried sparkling. I use magnesium enriched water
Marco.
24/96 coffee [emoji23]https://uploads.tapatalk-cdn.com/202...6595ca1ae2.jpg