The Coffeehouse.... Baristi, Barista, Bariste

Second the Sage grinder reccy,
Built to last and does a grand job of my morning cup of Joe

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Originally Posted by struth

you can get a decent electric for 160... the one marco bought is about 40 and manual. good start point.

https://www.amazon.co.uk/Hario-Mediu...r+ceramic+burr

https://www.amazon.co.uk/Sage-BCG820...+with+settings

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Quote:

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Originally Posted by struth

always wanted one of those

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I got it in a house clearance shop 25 years ago, bit of a mess...
mine is an original from the late 50's or so.. I had it completely serviced and fettled as it leaked and was pretty darn dangerous. Apart from the odd descale it works a treat.
BUT can never seem to get a good head/froth on my steamed milk.. I found I was frothing shit loads more milk than needed just for a half decent froth, I don't like milky coffee. Flat white stylee for me.
Maybe the wrong milk Jug, maybe my steaming action... God it's complicated!

Quote:

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Originally Posted by WESTLOWER

Thanks Grant, actually the electric one looks great.
Apart from the obvious freshness, is it much better to go the bean route as apposed to ground? or is that like asking CDs or Vinyl?

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No, the grind is the most important bit about coffee... i use one of these .. https://www.coffeehit.co.uk/lido-3-h...e-grinder.html ..its not cheap and hard work but its the best hand grinder around. im getting too old now for it lol but it does great coffee... machine omes second for me... the hario is decent for money. if your only making 1 or 2 a day then a manual is your choice as its better than an electric; goes slower nd keeps the oils from getting hot.

Quote:

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Originally Posted by WESTLOWER

I got it in a house clearance shop 25 years ago, bit of a mess...
mine is an original from the late 50's or so.. I had it completely serviced and fettled as it leaked and was pretty darn dangerous. Apart from the odd descale it works a treat.
BUT can never seem to get a good head/froth on my steamed milk.. I found I was frothing shit loads more milk than needed just for a half decent froth, I don't like milky coffee. Flat white stylee for me.
Maybe the wrong milk Jug, maybe my steaming action... God it's complicated!

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you can always buy a milk frother/foamer.. some steam wands are difficult to master.

Quote:

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Originally Posted by struth

you can always buy a milk frother/foamer.. some steam wands are difficult to master.

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I'll look into one. Cheers Grant
Your posts have inspired me to get back into my La Pavoni coffee ritual.

Quote:

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Originally Posted by WESTLOWER

I'll look into one. Cheers Grant
Your posts have inspired me to get back into my La Pavoni coffee ritual.

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as do your jazz ones

One of the new ones. Columbia Finca

https://uploads.tapatalk-cdn.com/201...8d5a679165.jpg

very nice.. smooth but a decent body. Marco would like this

Yumhttps://uploads.tapatalk-cdn.com/201...e29534512d.jpg

Quote:

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Originally Posted by WESTLOWER

I got it in a house clearance shop 25 years ago, bit of a mess...
mine is an original from the late 50's or so.. I had it completely serviced and fettled as it leaked and was pretty darn dangerous. Apart from the odd descale it works a treat.
BUT can never seem to get a good head/froth on my steamed milk.. I found I was frothing shit loads more milk than needed just for a half decent froth, I don't like milky coffee. Flat white stylee for me.
Maybe the wrong milk Jug, maybe my steaming action... God it's complicated!

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Adam -- yeah, frothing can be tricky. If I may offer some suggestions...

If you don't have one, a pitcher with a narrowing upper half helps build foam. Don't use one too large; half-full with cold milk is about right.

And do make sure the milk is cold. Higher fat content milk froths easier, and tastes better. A steaming nozzle tip with multiple holes can help, but once you get the knack then a single-hole nozzle will work just fine. If your machine has adjustable steam pressure, make sure it's set so that you have enough to really steam aggressively. Too-low pressure and it's hopeless.

Tip the pitcher at a slight angle toward the machine; hold the nozzle along the tipped-down inside wall, well under the milk surface, and let rip with a good blast of steam; now (here's the tricky part) raise the nozzle until it is just under the milk surface and the steam is actively sucking air down into the milk, and Hey! Voila! you will have froth building like crazy. You'll know when you hit the sweet spot by the much louder hissing sound, and by the vortex of milk and air being pulled down around the nozzle tip. Pull it out too far and you'll have milk all over the kitchen; leave it in too deep and it won't froth and just makes a dull hiss. Takes a bit of practice until you twig it, but once you do it's easy, easy. Finesse -- that's the trick. And use your ears :)

Let us know how it goes.

Hope this helps!

Svend

PS -- nice machine, that Pavoni. Like Grant, I've always wanted one. Classic design.

Quote:

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Originally Posted by Svend N

Adam -- yeah, frothing can be tricky. If I may offer some suggestions...

If you don't have one, a pitcher with a narrowing upper half helps build foam. Don't use one too large; half-full with cold milk is about right.

And do make sure the milk is cold. Higher fat content milk froths easier, and tastes better. A steaming nozzle tip with multiple holes can help, but once you get the knack then a single-hole nozzle will work just fine. If your machine has adjustable steam pressure, make sure it's set so that you have enough to really steam aggressively. Too-low pressure and it's hopeless.

Tip the pitcher at a slight angle toward the machine; hold the nozzle along the tipped-down inside wall, well under the milk surface, and let rip with a good blast of steam; now (here's the tricky part) raise the nozzle until it is just under the milk surface and the steam is actively sucking air down into the milk, and Hey! Voila! you will have froth building like crazy. You'll know when you hit the sweet spot by the much louder hissing sound, and by the vortex of milk and air being pulled down around the nozzle tip. Pull it out too far and you'll have milk all over the kitchen; leave it in too deep and it won't froth and just makes a dull hiss. Takes a bit of practice until you twig it, but once you do it's easy, easy. Finesse -- that's the trick. And use your ears :)

Let us know how it goes.

Hope this helps!

Svend

PS -- nice machine, that Pavoni. Like Grant, I've always wanted one. Classic design.

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Hi Sven,
thanks for the Frothing tips!!

I made the best darn coffee ever this morning!! and with the right hand action got my self a good old froth (no sniggering at the back you dirty buggers!)
I use skimmed milk, so this maybe an issue.

Man i forgot how good it is to make it properly. Woke the whole house up at 6am
so ended up making everyone one!

Need a grinder. Thats next on my list
Cheers Chaps!