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Date: 17 Dec 2006 11:03:36
From: njava
Subject: Silvia Frothing tips
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Is there a trick to get micro foam with the stock tip???I can seam to
get even close to microfoam
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Date: 18 Dec 2006 16:23:27
From: Brent
Subject: Re: Silvia Frothing tips
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the main trick, whch I think you have cottoned on to is to practice.
Buy a couple of bottle of milk and work your way through it.
Also, if you are using lower fat milk, start out with a bottle or two of
higher fat milk to get the hang of it, and work down...
Brent
> Is there a trick to get micro foam with the stock tip???I can seam to
> get even close to microfoam
>
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Date: 17 Dec 2006 18:30:32
From: njava
Subject: Re: Silvia Frothing tips
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On Dec 17, 7:51 pm, Randy G. <f...@DESPAMMOcncnet.com > wrote:
> "njava" <zig...@yahoo.com> wrote:
> >Is there a trick to get micro foam with the stock tip???I can seam to
> >get even close to microfoamThe other tips you received were valuable. Try to get the milk to
> swirl in a whirlpool. To do that, tip the pitcher and move it so that
> the tip is about 1/4 the way away from the wall and shooting the steam
> to make the milk look like a flushing toilet, but without sucking in
> large amounts of air and causing large bubbles.
>
> The other thing to consider is trying another milk brand. From what I
> gather, it is the proteins in the milk that make this work and not the
> fat content, so a low/reduced fat milk is best, but it needs to be
> from a quality producer. The tend to use higher grades of feed which
> helps the cows create better milk.
>
> And if you think you have problems, try soymilk! There is only one
> brand that I have seen/heard of that can create quality microfoam for
> latte art, and microfoam that does not immediately separate, and that
> is Pacific Foods Soy Blenders.. but they only sell it to food-service
> accounts... It's not even listed with their retail products in the
> reseller's wholesale price book... :-(
>
> Randy "won't stand for it!" G.http://www.EspressoMyEspresso.com
Randy G more good tips. I have been using very good organig whole milk,
high in fats, not much luck, now tryed 2% still not much luck. before
I can get the microfoam it's over the top spilling over, am getting the
wirlpool action,aybe not enough..Should I be usiing 4-5 oz in the 20oz
pitcher.
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Date: 17 Dec 2006 17:51:39
From: Randy G.
Subject: Re: Silvia Frothing tips
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"njava" <ziggy1@yahoo.com > wrote:
>Is there a trick to get micro foam with the stock tip???I can seam to
>get even close to microfoam
>
The other tips you received were valuable. Try to get the milk to
swirl in a whirlpool. To do that, tip the pitcher and move it so that
the tip is about 1/4 the way away from the wall and shooting the steam
to make the milk look like a flushing toilet, but without sucking in
large amounts of air and causing large bubbles.
The other thing to consider is trying another milk brand. From what I
gather, it is the proteins in the milk that make this work and not the
fat content, so a low/reduced fat milk is best, but it needs to be
from a quality producer. The tend to use higher grades of feed which
helps the cows create better milk.
And if you think you have problems, try soymilk! There is only one
brand that I have seen/heard of that can create quality microfoam for
latte art, and microfoam that does not immediately separate, and that
is Pacific Foods Soy Blenders.. but they only sell it to food-service
accounts... It's not even listed with their retail products in the
reseller's wholesale price book... :-(
Randy "won't stand for it!" G.
http://www.EspressoMyEspresso.com
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Date: 17 Dec 2006 16:41:00
From: njava
Subject: Re: Silvia Frothing tips
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Great Ray, I just need the practice, thanks again for your timly
responses
ramboorider@gmail.com wrote:
> Well, I'm just a fellow newbie, so probably better if some of the long
> timers chimed in. I do have a PID, but my understanding is that doesn't
> really affect steam temps at all, just brew, so I don't think that's an
> issue. I bleed off water just by opening the steam knob a bit after
> it's heated up with the steam switch on. You get a second or two of
> water before it's all steam, at which point you're good to go. I use a
> 20 oz pitcher for 'drier' foam and sometimes a 12 oz to whip up the
> whirlpool more. But frankly it's tough to control even 4-5 oz of milk
> in the little pitcher - it'll swirl right out of the sides if you're
> not careful. I've been using the 20 oz more and more lately - almost
> exclusively.
>
> -Ray
>
> On Dec 17, 3:51 pm, "njava" <zig...@yahoo.com> wrote:
> > Now I have a 20oz pitcher that was recomented, still only getting lumby
> > big foam, do you have a PID set up?? how do you bled off excess water
> >
> > ramboori...@gmail.com wrote:
> > > On Dec 17, 2:53 pm, "njava" <zig...@yahoo.com> wrote:
> > > >Thanks Ray, I will try your method, again do you hold the tip
> > > > horizantaly to the milk or at a slit angle
> >
> > > The tip is set at a slightly angled position and the milk, being
> > > liquid, has self-levelling properties, no? So I don't think I can
> > > really change the angle of attack one way or the other. But I do
> > > sometimes change the angle of the pitcher to seemingly improve the
> > > whirlpoolyness of the milk within the pitcher. I've never really
> > > thought about this until you asked, just sort of do it naturally.
> >
> > > -Ray
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Date: 17 Dec 2006 14:26:26
From: ramboorider@gmail.com
Subject: Re: Silvia Frothing tips
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Well, I'm just a fellow newbie, so probably better if some of the long
timers chimed in. I do have a PID, but my understanding is that doesn't
really affect steam temps at all, just brew, so I don't think that's an
issue. I bleed off water just by opening the steam knob a bit after
it's heated up with the steam switch on. You get a second or two of
water before it's all steam, at which point you're good to go. I use a
20 oz pitcher for 'drier' foam and sometimes a 12 oz to whip up the
whirlpool more. But frankly it's tough to control even 4-5 oz of milk
in the little pitcher - it'll swirl right out of the sides if you're
not careful. I've been using the 20 oz more and more lately - almost
exclusively.
-Ray
On Dec 17, 3:51 pm, "njava" <zig...@yahoo.com > wrote:
> Now I have a 20oz pitcher that was recomented, still only getting lumby
> big foam, do you have a PID set up?? how do you bled off excess water
>
> ramboori...@gmail.com wrote:
> > On Dec 17, 2:53 pm, "njava" <zig...@yahoo.com> wrote:
> > >Thanks Ray, I will try your method, again do you hold the tip
> > > horizantaly to the milk or at a slit angle
>
> > The tip is set at a slightly angled position and the milk, being
> > liquid, has self-levelling properties, no? So I don't think I can
> > really change the angle of attack one way or the other. But I do
> > sometimes change the angle of the pitcher to seemingly improve the
> > whirlpoolyness of the milk within the pitcher. I've never really
> > thought about this until you asked, just sort of do it naturally.
>
> > -Ray
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Date: 17 Dec 2006 12:51:34
From: njava
Subject: Re: Silvia Frothing tips
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Now I have a 20oz pitcher that was recomented, still only getting lumby
big foam, do you have a PID set up?? how do you bled off excess water
ramboorider@gmail.com wrote:
> On Dec 17, 2:53 pm, "njava" <zig...@yahoo.com> wrote:
> >Thanks Ray, I will try your method, again do you hold the tip
> > horizantaly to the milk or at a slit angle
>
> The tip is set at a slightly angled position and the milk, being
> liquid, has self-levelling properties, no? So I don't think I can
> really change the angle of attack one way or the other. But I do
> sometimes change the angle of the pitcher to seemingly improve the
> whirlpoolyness of the milk within the pitcher. I've never really
> thought about this until you asked, just sort of do it naturally.
>
> -Ray
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Date: 17 Dec 2006 12:16:28
From: ramboorider@gmail.com
Subject: Re: Silvia Frothing tips
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On Dec 17, 2:53 pm, "njava" <zig...@yahoo.com > wrote:
>Thanks Ray, I will try your method, again do you hold the tip
> horizantaly to the milk or at a slit angle
The tip is set at a slightly angled position and the milk, being
liquid, has self-levelling properties, no? So I don't think I can
really change the angle of attack one way or the other. But I do
sometimes change the angle of the pitcher to seemingly improve the
whirlpoolyness of the milk within the pitcher. I've never really
thought about this until you asked, just sort of do it naturally.
-Ray
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Date: 17 Dec 2006 11:53:27
From: njava
Subject: Re: Silvia Frothing tips
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ramboorider@gmail.com wrote:
> On Dec 17, 2:03 pm, "njava" <zig...@yahoo.com> wrote:
> > Is there a trick to get micro foam with the stock tip???I can seam to
> > get even close to microfoam
>
> As another Silvia newbie, I have to admit to not knowing exactly what
> microfoam is. But I'm getting two different versions that I'm very
> happy with from the Silvia.
>
> What I always *THOUGHT* of as microfoam is thick liquid that pours
> quite evenly and has a real pretty sheen to it when poured. You can't
> really see bubbles in the milk, but the consistency of it changes to
> the point that you know they're there, just very tiny. I recall this
> from my time living in Seattle years ago. I could never get it with the
> Saeco machine I had until recently. I am able to get it with the Silvia
> just by starting with the tip slightly lower in the milk than when you
> get the real hissing sound. I also find using a smaller pitcher creates
> a pretty violent whirlpool and knocks out all but the finest bubbles,
> resulting in this type of foam. Although I'm no latte artist, this type
> of foam seems like what you'd want to do latte art - seems more
> workable somehow.
>
> I've heard references to 'bone dry' cappacinos, almost like tinis, I
> guess, and had a cappa at John Hornall's shop that is what I think they
> were talking about. This foam still pours, but has very small visible
> bubbles and has more of a solid feel than the type noted above. I can
> get pretty close to this type of foam by using a larger pitcher and
> surfing the tip right at the surface of the milk. This stuff is so
> solid and dry that the barista at Hornall's shop poured it probably a
> half inch or more over the top of the cup and it supported itself and
> didn't spill over. Fairly impressive, but I'm not sure I prefer it for
> drinking. I think the first type of foam is tastes sweeter and is a
> generally more pleasing texture to drink. The second type of foam feels
> almost more like you're eating it than drinking it.
>
> Not sure this helps you get there, but I find that I can get very
> pleasing results with the stock tip on the Silvia. I'm finding I'm more
> consistent steaming milk than I am pulling shots with this machine. And
> I admit to making a fair number of milk drinks. But I think that's
> because we've had so many friends and family around for Thanksgiving
> and now leading up to Christmas with our daughter home from college and
> ALL of her friends around the house. When it's just my wife and I, it's
> probably three milk drinks a day and 2-3 plain shots, which I find a
> pretty manageable load for the Silvia. I'm really finding her limits
> over these first couple of months though, with everyone wanting a
> cappacino or latte. And getting LOADS of practice with the steam wand.
>
> -Ray
Thanks Ray, I will try your method, again do you hold the tip
horizantaly to the milk or at a slit angle
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Date: 17 Dec 2006 11:49:07
From: njava
Subject: Re: Silvia Frothing tips
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Do hold the tip horizontal to the milk or at an angle
njava wrote:
> Is there a trick to get micro foam with the stock tip???I can seam to
> get even close to microfoam
|
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Date: 17 Dec 2006 11:45:15
From: ramboorider@gmail.com
Subject: Re: Silvia Frothing tips
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On Dec 17, 2:03 pm, "njava" <zig...@yahoo.com > wrote:
> Is there a trick to get micro foam with the stock tip???I can seam to
> get even close to microfoam
As another Silvia newbie, I have to admit to not knowing exactly what
microfoam is. But I'm getting two different versions that I'm very
happy with from the Silvia.
What I always *THOUGHT* of as microfoam is thick liquid that pours
quite evenly and has a real pretty sheen to it when poured. You can't
really see bubbles in the milk, but the consistency of it changes to
the point that you know they're there, just very tiny. I recall this
from my time living in Seattle years ago. I could never get it with the
Saeco machine I had until recently. I am able to get it with the Silvia
just by starting with the tip slightly lower in the milk than when you
get the real hissing sound. I also find using a smaller pitcher creates
a pretty violent whirlpool and knocks out all but the finest bubbles,
resulting in this type of foam. Although I'm no latte artist, this type
of foam seems like what you'd want to do latte art - seems more
workable somehow.
I've heard references to 'bone dry' cappacinos, almost like tinis, I
guess, and had a cappa at John Hornall's shop that is what I think they
were talking about. This foam still pours, but has very small visible
bubbles and has more of a solid feel than the type noted above. I can
get pretty close to this type of foam by using a larger pitcher and
surfing the tip right at the surface of the milk. This stuff is so
solid and dry that the barista at Hornall's shop poured it probably a
half inch or more over the top of the cup and it supported itself and
didn't spill over. Fairly impressive, but I'm not sure I prefer it for
drinking. I think the first type of foam is tastes sweeter and is a
generally more pleasing texture to drink. The second type of foam feels
almost more like you're eating it than drinking it.
Not sure this helps you get there, but I find that I can get very
pleasing results with the stock tip on the Silvia. I'm finding I'm more
consistent steaming milk than I am pulling shots with this machine. And
I admit to making a fair number of milk drinks. But I think that's
because we've had so many friends and family around for Thanksgiving
and now leading up to Christmas with our daughter home from college and
ALL of her friends around the house. When it's just my wife and I, it's
probably three milk drinks a day and 2-3 plain shots, which I find a
pretty manageable load for the Silvia. I'm really finding her limits
over these first couple of months though, with everyone wanting a
cappacino or latte. And getting LOADS of practice with the steam wand.
-Ray
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