Is there a secret to this pitcher,because I had no luck to create a micro foam no matter what I've tried,it always thick foam on top of it if not no foam at all,I'm using a ECM Giotto with 2 holes tips,please help....
Is there a secret to this pitcher,because I had no luck to create a micro foam no matter what I've tried,it always thick foam on top of it if not no foam at all,I'm using a ECM Giotto with 2 holes tips,please help....
Well, I have bot5h the 12 and 20oz pitchers, and actually reviewed them a long while back here on CG.
Like all pitchers, I find the milk itself to be somewhat critical. I get my best results with 2% organic, and even better with organic whole milk...but not EVERY brand!!
As for milk, though branded (Horizon, etc...which BTW I can't steam well) can actually come from several different dairy farms, there can sometimes be inconsistency.
Fill your pitcher just to the bottom of the juncture of the spout...no higher. I find the 12oz pitcher works best this way, no more, no less. Then purge your wand of any residual liquid, till only steam emerges. I recommend the wand be submerged with the valve closed, then slowly open..once opened slowly raise the wand till the tip is just below the surface. First, try keeping the pitcher level, not tip sideways towards the machine. See if you see the vortex/funnel sort of thing. Stretch till you've increased the milk volume maybe 1/3, then immerse the wand about 1/2 way down till the pitcher feels a bit uncomfortable to your hand as you grip the bottom. Turn of the steam valve, THEN lower the pitcher. (Then clean your wand, after first purging the wand to release any milk on the tip!)
Of course, make sure your machine is nice and hot, and has had at least 30-40 minutes of warmup.
thanks for the tip,I've been looking through youtube regarding this kind of pitcher how they steam there milk,and by the i am using a 2% keeps milk here in milwaukee.
My beef with them is how the pour. If your stretching to a temperature try stretching by volume as Rob suggested. I actually don't fill mine as much as what it sounds like he does because of waste using my 6oz cups. The smaller the volume of milk the finer the line between micro foam and a "marshmallow" especially if your machine has some grunt when it comes to steaming.
You know those people that want to tell you how to raise your kids but have none of their own? That is how i feel when someone with a kitchen appliance tells me how the merits or dis-merits of my machine or how to use it.
Like all pitchers, I find the milk itself to be somewhat critical. I get my best results with 2% organic, and even better with organic whole milk...but not EVERY brand!!.
This so so true - and I have found there can even be inconsistency from one gallon to the next within the same brand. I bought a gallon of 2% lactaid milk lately of a brand I have had good luck with in the past. The milk from this particular gallon would not make microfoam no matter what I did to it. Went to the store and bough some 2% lactaid milk of another brand and no problems.
OP: With regard to the Espro, it sounds like you are stretching for too long if you are getting stiff foam on top. I typically only stretch for a few seconds and then submerge the steam tip until 125.
My beef with them is how the pour. If your stretching to a temperature try stretching by volume as Rob suggested. I actually don't fill mine as much as what it sounds like he does because of waste using my 6oz cups. The smaller the volume of milk the finer the line between micro foam and a "marshmallow" especially if your machine has some grunt when it comes to steaming.
Because my Cremina's updated steam wand, the pressure (at .85) is still too much, so. like you, I've cut back the milk. Helps some, but would love to have a 2 hole tip for the small pitcher.
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