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Date: 19 Aug 2007 12:16:37
From: Ed
Subject: Foam Out of Control!
I have had a Silvia for a year or so and just upgraded to a Vivaldi.
With the Silvia, it was controlled stretching to about 100 degrees and
then mixing with the wand deep in the milk til about 155 degrees. The
stretching took about 15 seconds and the mixing took about another 30
seconds. With the Vivaldi, it is all over in about 15 seconds! If I
allow the stretching to extend until 100 degrees, the 20 oz pitcher
will overflow with foam. I start with 1/3 to 1/2 pitcher full. Also,
the foam seems a bit too thick because I don't seem to have enough
time for the mixing since it heats up so fast.

Any suggestions?

Thanks-
Ed





 
Date: 20 Aug 2007 15:04:15
From: JeeWee
Subject: Re: Foam Out of Control!
Ed <efaerman@gmail.com > wrote in news:1187525797.309305.193220
@d55g2000hsg.googlegroups.com:

> I have had a Silvia for a year or so and just upgraded to a Vivaldi.
> With the Silvia, it was controlled stretching to about 100 degrees and
> then mixing with the wand deep in the milk til about 155 degrees. The
> stretching took about 15 seconds and the mixing took about another 30
> seconds. With the Vivaldi, it is all over in about 15 seconds! If I
> allow the stretching to extend until 100 degrees, the 20 oz pitcher
> will overflow with foam. I start with 1/3 to 1/2 pitcher full. Also,
> the foam seems a bit too thick because I don't seem to have enough
> time for the mixing since it heats up so fast.
>
> Any suggestions?
>
> Thanks-
> Ed
>
>

You could try to close some of the (4?) holes in the steam tip. I closed 3
and this way the steam will blow to the right bottom. My Carimali Beta Uno
has a lot of power. Steaming will take about 30 seconds.

I temporary use toothpicks to close the holes with this machine. With my
old Bezzera machine I closed all 4 holes with tiny brass screws and grinded
the heads of. Then I drilled a small 1.4 mm hole in the center. Started
with 1 mm and made the holes larger until I was satisfied with the steaming
time.

Succes!


JW


 
Date: 19 Aug 2007 14:46:42
From: Scott
Subject: Re: Foam Out of Control!
"Ed" <efaerman@gmail.com > wrote in message
news:1187525797.309305.193220@d55g2000hsg.googlegroups.com...
>I have had a Silvia for a year or so and just upgraded to a Vivaldi.
> With the Silvia, it was controlled stretching to about 100 degrees and
> then mixing with the wand deep in the milk til about 155 degrees. The
> stretching took about 15 seconds and the mixing took about another 30
> seconds. With the Vivaldi, it is all over in about 15 seconds! If I
> allow the stretching to extend until 100 degrees, the 20 oz pitcher
> will overflow with foam. I start with 1/3 to 1/2 pitcher full. Also,
> the foam seems a bit too thick because I don't seem to have enough
> time for the mixing since it heats up so fast.
>
> Any suggestions?

One alternative is to "feather" the steam valve by closing it slightly, but
this requires quite a bit of practice. If you are regularly steaming
smaller quantities of milk, I *highly* recommend getting the alternate steam
tip from Chris's. It has the same 4-hole pattern, but the holes are
smaller. It slows things down just a bit, such that the 15 seconds will be
more like 25 seconds -- and you will find it MUCH easier to get great
microfoam with small quantities of milk. Here's a link to the new tip:
http://www.chriscoffee.com/products/home/parts/new4holesteamtip

...Scott




 
Date: 19 Aug 2007 12:30:09
From: Barry Jarrett
Subject: Re: Foam Out of Control!
On Sun, 19 Aug 2007 12:16:37 -0000, Ed <efaerman@gmail.com > wrote:

>Any suggestions?


more practice?


seriously, upgrading steam capacity requires upgraded training.



  
Date: 19 Aug 2007 12:50:23
From: Robert Harmon
Subject: Re: Foam Out of Control!
Howdy Barry!
Oh yeah! When I switched from the Silvia to the LC M32 I was quite literally
blown away by the steam. I had to replace the 16 oz pitcher with a 22 oz pot
just to keep from blowing milk all over the kitchen. I'd never had to dial
back the steam output for the Silvia or Gaggia machines.

The very first time I used the Cimbali I learned that making foam was going
to be fun and not the chore it used to be. Now, with my Bunn ES-1A and the
easier to use levers under the drip tray, I can foam up milk for a single
latte in a coffee mug. Training is everything!
--
Robert Harmon
--
http://www.tinyurl.com/mb4uj - My coffee pages.

http://www.tinyurl.com/2tnv87 - My 'Guidelines For Newbies' page.

http://www.tinyurl.com/2cr3e2 - I have things for sale here.
"Barry Jarrett" <barry@rileys-coffee.com > wrote in message
news:jdvgc3hsbfmn39vc6iufq8leg65od1r7bm@4ax.com...
> On Sun, 19 Aug 2007 12:16:37 -0000, Ed <efaerman@gmail.com> wrote:
>
> >Any suggestions?
>
>
> more practice?
>
>
> seriously, upgrading steam capacity requires upgraded training.
>




 
Date: 19 Aug 2007 08:53:10
From: Flasherly
Subject: Re: Foam Out of Control!
On Aug 19, 8:16 am, Ed <efaer...@gmail.com > wrote:
> I have had a Silvia for a year or so and just upgraded to a Vivaldi.
> With the Silvia, it was controlled stretching to about 100 degrees and
> then mixing with the wand deep in the milk til about 155 degrees. The
> stretching took about 15 seconds and the mixing took about another 30
> seconds. With the Vivaldi, it is all over in about 15 seconds! If I
> allow the stretching to extend until 100 degrees, the 20 oz pitcher
> will overflow with foam. I start with 1/3 to 1/2 pitcher full. Also,
> the foam seems a bit too thick because I don't seem to have enough
> time for the mixing since it heats up so fast.
>
> Any suggestions?
>
> Thanks-
> Ed

Steam control valve knob. I work in a smaller container, not a
pitcher, where from cleaning to cleaning it goes variable on me.
Blows the milk right out of my glass, or blows the tip of the wand
clean off the stainless steel tube, in case I don't watch out and the
tip is too close to the bottom of the glass (back pressure). Real eye
opener, that, after getting out of bed to watch something explode.
Anyway, riding the control valve for adjusting steam pressure is
pretty much the practice to cure all. I also have to start out early,
as it tends lack adequate pressure if let to set up on steam setting
too long. Two outside-the-boiler attached heating elements, which
otherwise do a great job in a big hurry.