Yesterday I got fed up with low steam force on my Starbucks Barista unit and decided to clean it out (I used a thumbtack - I know, probably a bad idea). Anyway, after cleaning, a few chunks of crud blew out of the machine, and now the steam force is so strong it seems like I have no time for stretching.

Usually my routine was to stretch to about 40% volume increase, which corresponded with a temp of about 100 degrees F. Then I had to reincorporate the small/medium sized bubbles that stretching created (unavoidable on this machine I believe), then on to some swirling. Now, stretching phase heats up the milk in a matter of a few seconds (maybe 10 at the max), and I have no time to play doctor with any bubbles.

Did I perhaps force open the steam nozzle more than it was meant to be, or should I just be thankful that I have real steam power and figure out a new steaming technique?

noah wrote:Yesterday I got fed up with low steam force on my Starbucks Barista unit and decided to clean it out (I used a thumbtack - I know, probably a bad idea). Anyway, after cleaning, a few chunks of crud blew out of the machine, and now the steam force is so strong it seems like I have no time for stretching.

Usually my routine was to stretch to about 40% volume increase, which corresponded with a temp of about 100 degrees F. Then I had to reincorporate the small/medium sized bubbles that stretching created (unavoidable on this machine I believe), then on to some swirling. Now, stretching phase heats up the milk in a matter of a few seconds (maybe 10 at the max), and I have no time to play doctor with any bubbles.

Did I perhaps force open the steam nozzle more than it was meant to be, or should I just be thankful that I have real steam power and figure out a new steaming technique?

Never used a Charbucks/Saeco machine so can't speak to it's normal steam capability. VERY different machine of course but as a data point takes about 15sec total time to steam for a cap' on my 3gr Linea, and that's with restricted tip and valve not full open. (Valve full open then good luck keeping the milk in the 12oz pitcher! ) Same restricted tip valve full open about 20sec for 12oz latte, larger 20oz pitcher. Point is with right total tip opening size for steam available resulting in good velocity without too much total steam force for amount of milk excellent micro-foam does not take a long time to achieve.

Do you think it is possible that I widened the hole with the thumbtack?

I doubt it highly. Sounds like your wand was pretty well crudded up and that you got used to it. To get the hang of the new (or revived) faster steaming you could always practice steaming with water and a few drops of dish soap. If your techinque results in big bubbles using soapy water, you'll surely have hte same with milk. So, practice with the extrmemly low cost option of soapy water until you get the desired results, then move onto milk.

10 seconds of stretching is not fast at all, that's why I suspect your technique over your equipment.

uscfroadie wrote:10 seconds of stretching is not fast at all, that's why I suspect your technique over your equipment.

Yeah, but he says;

noah wrote:Now, stretching phase heats up the milk in a matter of a few seconds (maybe 10 at the max),

And I'm not sure if he means that the total time from beginning to 'too hot to do anything else' is ten seconds. That may be a little fast. OTOH, isn't there some sort of control on ow much steam is coming out? Or is it a switch?

Anyhoo, the real lesson that you needed to learn was that the steam wand needs to be cleaned and purged every time it gets used.

The suggestion to practice with water and one (1) drop of dish soap is a good one. If you simply can not master foam with the new setup, find out what kind of thread is on the end of the wand, and you may be able to find a new tip. Cheapest/easiest replacement method is if it's the same thread, the Krups Steamtoy's tip doesn't suck.