Hello everyone, I need your expert advice once again!!

I have recently become an Elektra mcal owner! I've successfully adjusted my pressurestat, have all my needed accessories, fresh beans, and have finally had some time to spend some quality time with my beauty! :p

(I don't consider myself enough of an expert to have an exceptionally discerning espresso palate, but I do have some experience with very good espresso. And I just pulled two definitely better shots - sweeter, very smooth, and so thick near the bottom it was like oil. mmmmm)

I'm having a problem that I did not expect to run into - STEAMING MILK!
I've read time and again about the excellent steaming capabilities of the mcal, and that was one thing that really appealed to me. I have always been above average at making microfoam - you could call steaming milk my first and maybe still greatest passion. I LOVE it, and have always been able to create beautifully thick, smooth creamy milk.
It HAS been awhile since I've gotten to steam any milk (it's been over a year since I worked at the cafe here where we used a Synesso Cyncra) but, i didn't expect to be a COMPLETE failure at steaming with this thing!!

It feels like there is plenty enough power - but for some reason i can't get even SEMI-good results.
sometimes, if you create too many larger bubbles, you can at least scoop the top off and the microfoam is below. But, with this, I can't get ANY microfoam! Only large bubbles, which then completely dissipate when i try to swirl and tap. It's disgusting.

I had a 12 ounce pitcher, and realized maybe I should get a larger one to have more time to get the correct texture. so I got a 20 ounce pitcher and SAME THING! absolutely NO microfoam, even though I get it swirling at the end. Just bigger bubbles on top, and underneath it almost looks like there could be some microfoam - but then it just dissipates until it's gone. You know, where you can hear it fizzling? The sound alone makes me sick.

is there some trick or something? Or do I just suck? I've never had so much trouble. I got better microfoam on my piece of junk superautomatic Delonghi magnifica, which had almost zero power. But I also knew how to get great microfoam from the ultra-powerful Synesso wand with only a 12 ounce pitcher filled less than half full. (Just trying to give you an idea of my experience, so you know I'm not a newbie or something at milk steaming.)

Should i be opening up the steam all the way? Or not very much? What is the trick, what am i doing wrong??
I texturize until about 100 degrees, or less, (although I find this wand angle strange, and can't figure out where to position it the best at the beginning. It seems to always make some rogue wave and the wand comes too far out and makes big bubbles. grr.)
Then I plunge it and try to get it at an angle where the milk starts swirling. But even when it's really swirling, when it's done all the bubbles just totally dissipate.
Help!!!!! :-O of ALL things, this is not what I expected to have any trouble with!!!

~Jessie

Well, I don't have this machine, but with adjusting the pressure stat down you're going to have a trade-off of less steam power. However you should still get satisfactory results, but I believe it will be much different than using a commercial machine. I would suggest you try practicing with cold water and a tiny(!) drop of soap, just focus on finding the right angle/placement to get a really good torrent going (everything mixing well...you can try without soap first if you need to see better). If you can't find this place you'll have a heck of a time getting decent microfoam, it sounds to me like the holes on your tip are just blasting the top 1/3rd and probably not moving much else. Blocking off holes with toothpicks or moving to different tips are sometimes strategies to make this easier if you can't find a good position without having an extreme pitcher angle, but should be last resorts IMO.

When you find the place that really stirs the liquid well and shoots the bubbles on the top down to the bottom you should be 90% there. After that you might try no stretching period and then increasing it depending on if you are running out of time before blending everything or have extra time.

I'm not really a frothing expert, and in fact now have no machine to froth with...so take it for what you will, but see if that helps. Hopefully others will chime in with suggestions if I'm wrong.

I find my MCaL does a very nice job of steaming milk for a cappuccino using the 12 oz pitcher that came with my machine. I've got the p'stat set so the boiler cycles between .9-1.05 b & I open the steam wand fully. I did try a lower setting, .8-.95b, but I wasn't happy with the loss in steaming "power". If you are trying to steam larger quantities of milk you might want to consider bumping up your p'stat setting.

*siiiiiigh*

I guess I just suck.

How can it be too little power?? I got the same horrible results when the pstat was at 1.5, before I lowered it!!

I got the bigger pitcher because it seemed like the steam was just blasting the crap out of the the smaller amount of milk. But apparently it just was because I can't do it right.

I don't know. I guess I just haven't figured out how to control this thing. Like I said - I got better foam with the magnifica (tiniest, least powerful steam wand ever)
Thanks for the advice, though. i'll just keep trying.

~Jessie

Just a quick shot. Has your milk fat changed? I went from 2% to Skim (DR's orders) and have horrible results.

Bill

and realized maybe I should get a larger one to have more time?

Nobody else has asked this, and you didn't say -

Are you putting the pitcher in the freezer? That will give you more time.

Are you using skim, 2% or half and half?

I know that skim and 2% are easier - for me, anyhow.

I don't have an Mcal, I have a Cremina, so I can only post in general terms.

I'm guessing you don't have the hang of it yet.

So, go back to basics.

Freeze the pitcher, try it with 2% or skim.

Fill pitcher slightly over half full.

ETA - don't forget to blow the condensate out of the steam arm prior to steaming.

Start out stretching - noise - tthwip, thwip, thwip -

Stretch until plenty of volume or warm to hand on side.

then Put tip deeper down along side, ( bout halfway down) watch for swirling motion to get microfoam.

then when side of pitcher gets hot to hand, stop.

We deal with smaller volumes than most cafes do. So, your technique will be different.

I'm thinking you may be getting it too hot - causing it to reliquify.

I'm guessing from the info that you are posting that you are going way to long - heating it too hot, which kills the foam.

If the steam is "blasting the crap out the milk"

Turn steam down, realize you must work quicker

Try 2% or lower fat - try the 12 oz pitcher


ETAA - I posted and saw Bill's post - my wife's skim is a lot easier to foam than my half and half, for me anyhow.

ETAA - ultrapastuerized milk seems to work best

I am having the same problem with my Mcal. I just bought it in January, and have been unable to get proper micro-foam. I always prided myself on the quality of foam with my old machine and was really looking forward to foaming with the Mcal. I have tried an Espro pitcher, but even that is not helping.

This surprises me. I own an Elektra Semiautomatica - and it is the easiest espresso machine I have ever owned for making consistently excellent micro foam - the Isomac Millennium and the Olympia Cremina were not even close to the Elektra in foam quality, or ease of making good micro foam. I use 1% milk usually, and various size pitchers - the foam is fine with any of these. The pitcher does not need freezing. The only drawback I can see is that it foams a little slower than other machines - the holes in the wand end are smaller. Does your Mcal have the small holes? I think that is one of the reasons my Semi foams so well - but you got to keep the tip wiped clean to keep from clogging.

How does the design of the foaming set-up design of the Mcal differ from the Semi? from photos it looks similar.
Perhaps, you just need to zero in your technique - unless your Mcal is defective in some way. If it just getting the technique - after you catch on you will be able to get consistent great quality foam.

Howard

kburrell wrote: I have tried an Espro pitcher, but even that is not helping.

Those espro pitchers are slick.

I dunno bout the mcal - and how it steams.

I'm thinking if you stay with it, you guys will get a technique that will work.

I have seen reference on other threads, other machines, to the effect of plugging a couple of holes in the tip - can't remember what machine, though.

I am sure it is just technique, but it is getting frustrating. I have a friend who has had a Mcal for several years, I will be visiting him, hopefully getting a lesson in how to steam milk. Will post up what I learn.