Quote Originally Posted by struth View Post
if you get the milk even half right and decent extraction on a double shot then a large latte etc will give you a good drink with a decent hit. Biggest issue with milk is starting with it cold enough then introducing enough air but not too much, and if its cold enough you get enough time to make the silky stuff before you burn it flavour wise.
Shots are temp and grind... a good pid will sort the temp, while the grind will always depend on machine and how you tamp.
Allso cleaning everything every day and warming the head etc should be done before starting. every bean type will grind different too, just to add complexity
its harder than setting up a ortofon black

One of the tricks on a barista machine is to leave the group heads on the machine one you have made the coffee. This keeps the machine at the best temperature. You will know when the coffee is at the right grind when the flow looks like a mouses tail!

Setting up a 2M black is way easier!