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Found 60 results

  1. Hello all! So, I'm off to Glastonbury on Saturday and my machine is going with me for the first time. It's going to be easiest to take UHT milk to use which I've not tried steaming before. After having a dig around the forum it seems to be entirely plausible, but I haven't got time to try loads before I go, can anyone recommend any particular ones to go for or avoid? Or is it all much of a muchness and should I just get a couple of cases from any supermarket and crack on? Thanks!
  2. hey, let me just clear up that this isn't a skimmed milk hate post, more a question. Ive worked in the industry for about 6 years in varied roles and sectors. I drink my coffee black unless there has been a terrible mistake or im feeling like treating myself with a whole milk cortado or flatty. like most of us ive explored the difference in flavour between different whole milks and alternatives and ive even had some incredibly high quality skimmed milk, but I just don't know who is buying that product. Is there a large enough market of people looking for the best possible skinny latte or are most people following trends, dieting or just unsure about what they want? Shop owners spend a lot of money on great quality whole milk and have tried and tested the best of the best for alternatives...but are the skimmed milk drinkers really appreciating the extra effort for their red capped milk of choice? just wanted to gauge some opinions and im sorry if Ive just triggered someone.
  3. Hi, Some jugs up for grabs 2x Motta jugs. 1 is a brand new Dritan Alsela White 50cl and the other is a Motta 35cl Black which has been used probably about 5 times. Both are Teflon coated. Both in original packaging. Asking £35 for the pair delivered. Decent milk jug with competition spout 35cl. Only used about 3 times. Boxed in original packaging. Asking £20 delivered Barista Husle milk jug 40cl in space black. This is brand new and a lovely jug but what I’ve noticed is the base isn’t dead flat so it wobbles ever so slightly if you move it from side to side. Asking £15 delivered. Rhinowares 35cl Black. Asking £10 delivered. Thanks. Pics to follow...
  4. Barista Hustle 400ml milk jug - Space black £28.50 + PP (£2.95 or £3.95 max).
  5. Hi, hoping someone can help me. I've got a machine that produces little or no milk, the coffee side seems to be fine just no milk. It makes a few noises but that's all. I managed to get into a service menu that had an error log, this showed "boiler steam overheating", not sure if this is what is causing the problem but I expect it won't help. Can anyone point me in the right direction. Can I fix it myself or do I need to find a local repairer ? Thanks in advance.
  6. I've not tried it myself, but has anyone poured hot milk over a Hario V60? I've only used water but curious if milk is something to be tried. Obviously nothing wrong with water, just curious.
  7. I've not tried it myself, but has anyone poured hot milk over a Hario V60? I've only used water but curious if milk is something to be tried. Obviously nothing wrong with water, just curious.
  8. Hi, I have just bought a Delonghi scultura ECZ351 coffee machine, up to now it’s not been going too bad with limited knowledge of using these machines, i had a tassimo prior. I have 2 different coffees for it at the moment which is starbucks house blend and Illy coffee medium ground. A couple of basic questions i have is: If i want to make the coffee stronger would i be best changing the filter holder to the 2 cup one that you can add 2 scoops of coffee into, as i cannot see any other way to change the strength or flow of coffee, i have tried pressing down harder on the tamper but doesn't seem to be making it any stronger, i think i read it should if you make tamper it more? Or am i missing something and you do that another way? Also, when using the milk wand, how do i know how much milk i will need each time with different size glasses or do i just guess at that with experience, at the moment i have been using around 150ml of milk, although i have been using a milk thermometer and it’s been reaching the temperature before i feel its frothed enough but then don’t want to go past the recommended temperature on the thermometer cause i don’t want to burn the milk. From what i have read i just keep the end a few millimetres into the milk don’t i, not fully submerge the milk wand? Regards James
  9. Hi all, I am looking into buying my first low-range espresso machine, but a big factor for me is the steam wand as I love a good milky coffee. Any recommendations?
  10. I tend to only drink espresso during the week, but treat myself to the occasional flat white at the weekends, particularly when friends are over. One milk brand that is very popular in many speciality coffee shops in London is the Estate Dairy. It has a really creamy, rich texture and really enhances the flavours of the coffee I find. However, it is hard to get for the average consumer. Given that there seems to be a consensus over what bottled water to buy for your coffee...I wondered if there was a similar consensus over the best milk? What fat / protein content should I be looking for? The Cornish Gold from M&S could be a good option potentially? https://www.marksandspencerfoodhall.co.uk/nutrition/4a3c8227-1313-477c-9897-663c69b15f19--1508433759
  11. I was wondering what the ratio of milk to espresso was in a flat white, I weighed mine and it was approx 90g of milk to 30g espresso. so on my reckoning a 3to1 ratio . I thought this was quite high , I may have to take another measurement later tonight . is this the ratio that the rest of you are using .? Oh happy new year folks
  12. Ordered some Guatemalan decaf from Redber this morning and when I said I drink milky coffee I got 'you'll want a dark roast, definitely not medium'. So I ordered a dark and a medium dark roast to see if I could tell the difference. Maybe I should have ordered a medium to see if this is myth or accepted truth. I'm fairly new to my coffee obsession, and I'd like to here a variety of views on this. Why not medium roasts with milk, or indeed something lighter?
  13. Is there a minimum amount of milk you can get away with and still get a good microfoam? For a Cortado or Macchiato for example. I am failing to get any foamy milk, just floating froth and I wondered if you need enough milk for the foam to form without the milk overheating. I'm using a La Pavoni fitted with a single hole tip. I'm using semi milk (just tescos own brand).
  14. OK - just a quick question about the V5 when milk foaming. I usually run two double shots into pre-heated double walled glass espresso cups and leave them on top of the machine whilst it heats up to steam temp. I have a milk temp gauge and smallish metal jug for the milk. When I'm steaming the ready light comes on before the milk has reached the required temp (not by a long way) and I pause till it goes out again and then complete the operation. Q. Would it harm the machine to carry to carry on steaming even though the light is on (indicating not up to temp). The milk based drinks I usually make area latte for my partner and a flat white for myself - I could do the milk in two operations but try and save time, the milk is straight from the fridge and quite cold.
  15. I've always found Cravendale a very reliable milk. However over the past month or so it's become so thin it's a bit like the proverbial 'knats' I found it disappointing all over the festive season. Time of year does play it's part but I 've never found it as poor to pour as current. I shall be ordering Yeo Dairies semi next week which I find very good.
  16. So this is probably a stupid question, but can we talk about jugs? Do the size and shape have any bearing on the product they can produce? (in the hands of a novice) For example, I find the standard sage jug a bit on the small side in the hand, but its advertised as 480ml, and although i can sometimes manage to get it to give up some nice milk, pouring is terrible. Now I know this takes a world of time to master anything more than a splodge (technical term), but does the shape of say the motta europa help the cack-handed a little more in terms of pouring? or am i just being a tard? Cheers Craig
  17. Hello need to sell quite a few items due to upgrading and need space for new gear Hario gooseneck kettle - £30 Chemex 6 cup with papers - £30 Rattleware latte art jug £15 Motta tulip yellow £5 Motta 500ml £10 Ims comp basket £7 handmade dirossi tamper 58.45 £45 (slight dint, cosmetic)
  18. Hi all, Question I couldn't see as asked yet (forgive me if I'm wrong). I've recently started off my at-home brewed coffee journey with a Nespresso Inissia and their "Aeroccino 3" milk frother. Now, the frother works very well, heats it and produces plenty of nice stiff silky microfoam. Usually. However - it seems where I get the milk from, and possibly even the size, is yielding variable results. So my aim here is simply to find out what froths best? I've so far found semi-skimmed (green/2%) to be about the best, which many seem to agree. As for brands: Iceland 4pt 2% - excellent. Tesco 4pt 2% - fairly good. Tesco 6pt 2% - not good. Tesco Pure 4pt 2% - fairly good. (Pure is their version of Cravendale filtered milk) So far the Tesco 6pt seems for some reason to be a bit disappointing (and their 4pt to a lesser extent), it's producing a somewhat watery, flimsy foam. I'll add to this if I find any more - and your suggestions too of course. I'd also like to know if this general idea holds true for steam frothing, or whether it's a bit more forgiving in this aspect? I've tried to discount other factors, like checking milk temp is consistent throughout, machine is cold, clean, working properly etc. Any help or advice would be gratefully received, thanks.
  19. I was wondering how many people take milk with their brewed coffee and if so, how? I'm thinking that it probably flattens out a lot of the more subtle flavours in good coffee and for me personally the point of drinking good coffee is to taste these flavours. Should I therefore be thinking of ditching the white stuff? (I realise it's ultimately personal preference but this is more about how to optimise the flavour that I'm working hard to achieve) I'm currently using an aeropress and feldgrind/sage sgp but looking in to a kalita and chemex potentially
  20. I've noticed a big difference in steam power when making 2 milky coffees. 1 Cappuccino and 1 Latte 1. I'll switch the machine on and wait a minimum on 20 mins before using it. It can be left 20,30,40 mins depending on how busy I am. 2. I'll then make the espressos and once done, flick the switch for the steam wand. (rancilio silvia) 3. Wait about 10 second then purge the wand, wait another 15-20 seconds then start steaming the milk. It starts slowly and eventually comes to a nice swirl as I reach 70c. That's the cappuccino made 4. I press the button to run some water from the shower head for couple of seconds (big blast of steam comes out) 5. Wait about 30 seconds and then flick the switch for the steam wand again, wait about 10 seconds then start steaming the milk for the latte - the difference in power is unbelievable, I get a super swirl straight away and its consistent until I reach the required temperature. I want this super powerful steam ALL the time. What is this best way to use the Gaggia to obtain this? Any advice would be appreciated.
  21. Hello coffee heads, I'm in the very early stages of planning up a business venture and I was just wondering how much, typically, you can acquire milk alternatives for from wholesalers? I'm after the basic Soy, Almond and Coconut. Trying to cost a vegan menu but as I'm new to this world and wholesalers only let people already in the trade browse prices I'm not sure where to go from here.. I can have a fairly good guess on the prices but I want to be exact. I know it'll vary from supplier to supplier so I'm just looking for personal experiences
  22. Hi guys, Can anyone tell me the "official" volume of milk to make a flat white with? I've read anything from 3 to 5oz (100 - 150ml) of milk? Cheers.
  23. Hi, I recently purchased a new R58. I can not get decent milk, it's either boiling and burnt with slight foam or just warm flat milk. i had a gaggia classic and rancilio silvia with PID (both going in the for sale section in the next couple of days) and I was able to produce decent consistent milk. im using the standard milk wand tip with two holes, where am I going wrong?? Any advise gladly received
  24. Hi all I have and love the Gaggia classic but feel it's underpowered when it comes to frothing milk. This could of course be my own technique, but generally follow the principle noted here (or one of) to put on steam generator, and release water after 5s, then close steam wand and wait 10s, then froth. But if I am making 2 coffees (flat white) I don't get the right consistency of milk throughout the volume of milk for both coffees. I think this is because the machine runs out of power to continue frothing for the full duration? Or I am crap at frothing (likely). If I were to step up and not spend over £600 ish, what would you suggest? Note I don't have much more space than that required for my current machine. Thanks
  25. using this for something like 2 months. best technique ever for micro-foam. working flawlessly on a Silvia, so give it a try. and this: [video=youtube_share;bvX49KmYsLA]
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