Posted Tue May 13, 2008, 3:26pm Subject: Re: Foam and Fizzle - Milk separation? What did I do wrong? Help!
Are you tilting the cup as you pour? This helps to get the milk to drop below the crema and then form the white spot. Also, start your pour higher above the milk, then drop the spout down close to the surface when you want to start making the pattern. After you pour the leaves, pull back up and pour a thin stream to form the stem.
fortheloveoflatte Senior Member Joined: 3 Jan 2008 Posts: 6 Location: australia Expertise: Pro Barista
Espresso: sylvia rancillo Grinder: rocky
Posted Sat May 24, 2008, 1:12am Subject: Re: Foam and Fizzle - Milk separation? What did I do wrong? Help!
hello first of all honey i dont know if you know this but with the rancillo sylvia machine it is very important to make your milk first this is not a defualt but if you dont then you run a high chance of burning out your element i have one of these machine and the are awesome the steam pressure would match the pressure that i have on my commercial machine at home i also recomend that you go to your local coffee house and ask about coffee school or something like it most places let you rt\take in your machine and show you how to get the best cup of coffee from the machine . i at home use smart white milk it is a good mix of full and skim . if you still have trouble with the spinning and texturing of the milk then maybe just lower the milk wand pressure so that you can have a little more time to see what happening with your latte milk. do you work the milk after you heat give a tap and spin in jug this can sometimes bring the milk toghethor if it wasnt perfect at first .best of luck pip
Posted Sat May 24, 2008, 6:39am Subject: Re: Foam and Fizzle - Milk separation? What did I do wrong? Help!
fortheloveoflatte Said:
hello first of all honey i dont know if you know this but with the rancillo sylvia machine it is very important to make your milk first this is not a defualt but if you dont then you run a high chance of burning out your element.
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