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2-Hole Steam Tip - Technique?
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Discussions > Espresso > Latte Art > 2-Hole Steam Tip...  
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Nostalgia75
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Nostalgia75
Joined: 17 Apr 2007
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Posted Fri Jun 29, 2007, 9:32am
Subject: Re: 2-Hole Steam Tip - Technique?
 

Ok, I'm going to have to break down and try the toothpick thing.  I'm contantly over- or under-stretching, and maybe having less oompf in the steam wand will help me get there.

Any suggestions for aftermarket tips that will work with the Vetrano/Andreja?

Thanks,

-Joe
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Beezer
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Beezer
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Posted Fri Jun 29, 2007, 2:05pm
Subject: Re: 2-Hole Steam Tip - Technique?
 

I think you can purchase an adaptor from Chris' Coffee that allows you to use standard steam tips on the Andreja.  My favorite is the two hole tip from espressoparts.com, which is similar to the popular Gold Pro tip from 1st Line.  However, if you use a standard tip, it will defeat the "no burn" feature of the Andreja's wand, so you'll have milk burning onto the tip of your wand.  No biggie in my opinion, but just so you know.
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KeenBean
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Posted Sun Jul 1, 2007, 10:15am
Subject: Re: 2-Hole Steam Tip - Technique?
 

Here is a good read, to help give you more perspective on changing from the stock tips.

Click Here (temesblog.blogspot.com)

Check that out, before you make any decisions... I have been working on my technique, and decided to stay with the stock tip for its benefits, as my technique has improved with practice.

Thanks,

KeenBean
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GrantT
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GrantT
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Posted Sun Jul 1, 2007, 11:02am
Subject: Re: 2-Hole Steam Tip - Technique?
 

I have a two hole tip on my Bricoletta, and the technique I use is to place the tip right close to the outside and parallel to the pitcher wall at a 45degree angle to the vertical and get a large whirlpool going (well, more of a large swirl, not really a whirlpool).

I then bring the tip up and get some stretching going until I see the volume increase 20% or so, and then drop the tip a little and keep the circular flow going.  The wand itself creates a turbulence in a flow that forces a mixing.

Will try get a video.....

Grant

 
"Wake up and Smell the Coffee"
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KeenBean
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KeenBean
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Posted Sun Jul 1, 2007, 12:43pm
Subject: Re: 2-Hole Steam Tip - Technique?
 

Hey Grant -

That has been my new technique that has allowed me to get my art started....  Until then, it was too often "hit and miss" with getting my foam exactly right.  This technique is much more consistent for me with my 2 hole tip also.

KeenBean
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Noonievut
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Posted Tue Jul 3, 2007, 9:30am
Subject: Re: 2-Hole Steam Tip - Technique?
 

Since using the toothpick to make nice microfoam, I've since decided to just use the 2-hole as it is and I use the technique mentioned by Grant.  I've also decided to not bother with the art as I like the taste of my macchiatto as is and I don't think 'art' would make it taste better anyway...so why bother.
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passionateone
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passionateone
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Posted Wed Jul 4, 2007, 9:45pm
Subject: Re: 2-Hole Steam Tip - Technique?
 

GrantT Said:

I have a two hole tip on my Bricoletta, and the technique I use is to place the tip right close to the outside and parallel to the pitcher wall at a 45degree angle to the vertical and get a large whirlpool going (well, more of a large swirl, not really a whirlpool).

I then bring the tip up and get some stretching going until I see the volume increase 20% or so, and then drop the tip a little and keep the circular flow going.  The wand itself creates a turbulence in a flow that forces a mixing.

Will try get a video.....

Grant

Posted July 1, 2007 link

Hi Grant,

I don't quite understand your instructions (outside and parallel to the pitcher wall at a 45degree angle to the vertical).  Any luck on the video?

My steaming could use some thing...


thanks,
Robi
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KeenBean
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KeenBean
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Location: Calgary, AB
Expertise: I love coffee

Espresso: Andreja Premium
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Posted Thu Jul 5, 2007, 5:58am
Subject: Re: 2-Hole Steam Tip - Technique?
 

passionateone Said:

I don't quite understand your instructions (outside and parallel to the pitcher wall at a 45degree angle to the vertical).  Any luck on the video?
Robi

Posted July 4, 2007 link

As I just made progress with this, I hope you don't mind if I offer my perspective on the instructions...

Hold your pitcher, bottom parallel to your counter top.  The steam wand should be around a 45 degree angle down towards the countertop, as you insert the wand tip into the milk.  Once you start steaming, you want the tip positioned in the middle of the pitcher, but very close to one side (not too close, as you need it to create a swirl).  The effect of this is a circular whirlpool that forms and basically envelopes any of the microfoam down into the rest of the milk.  I'm sure you are ok with the timing to drop the tip further into the milk to get that integration of the microfoam already.  

I used to use a technique that had the wand pointing down at 30 degrees and I would hold my pitcher at an angle as well, but the net force of the steam created more of a vertical roll, and I had significant issues with a mass of microfoam settling on the top - often ruining any attempts at latte art.  Quite honestly, I still don't seem to get rid of that 100%, so I have started to steam a bit of excess milk to prevent pouring the entire pitcher to alleviate some of that...

I will try make a video later too, but for now I hope that helps!

KeenBean
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