I am the new owner of a Rocket Giotto. I drink mostly espresso, but would like to start working on my milk based drinks for guests. Can someone point me toward some good links or offer advice on the recommended sequence when using a HX machine with consideration for espresso brew temp. Also, would the sequence be different if say making two capps? Thanks. I love this website.

Michael

To elaborate on Jim's [implied] point, for the HX espresso machines I measured long ago, the sequence did not significantly affect brew temperature. My preference is to start steaming about mid-way through the pour, though it does require that I pay attention to two things at the same time -- blonding of the pour, steaming of the milk. The milk separates too much if I steam the milk first (though I could remix the foam/milk by some vigorous swirling and thunking).

Steam milk.
build and pull shot.
while shot is extracting swirl milk.
pour.

"Milk can wait for espresso, espresso cannot wait for milk."

(if steamed properly, not only will milk not separate when done this way - it will improve in both consistency and sweetness).

Perfect. Thanks a lot for the input. I've spent so much time on just espresso, I think I just need to focus on frothing milk.

malachi wrote:"Milk can wait for espresso, espresso cannot wait for milk."

Can anyone explain why espresso cannot wait for milk? I always have the espresso wait for milk. For a waiting time of ~10-15 seconds, I cannot see any change on espresso but the milk starts to separate gradually. Thank you!

Yen-Chen

You can swirl and thunk the pitcher to recombine milk/foam, or simply swirl the pitcher every few seconds to keep it mixed while the espresso pours. Crema, on the other hand, is irreversibly lost if allowed to fade.

kuoyen wrote:Can anyone explain why espresso cannot wait for milk? I always have the espresso wait for milk. For a waiting time of ~10-15 seconds, I cannot see any change on espresso but the milk starts to separate gradually.

I agree: 10-15 seconds does not make much difference in a milk drink. IMHO this is only an issue for single boiler (non-HX) machines, where you have to wait much longer to froth the milk.

Nice thing about a machine with a right sided steam wand and right sided brew lever, both are within reach of one hand. So you can pull a shot and steam your milk at the same time and work both controls with one had and not have to reach over a hot group.

kuoyen wrote:Can anyone explain why espresso cannot wait for milk? I always have the espresso wait for milk. For a waiting time of ~10-15 seconds, I cannot see any change on espresso but the milk starts to separate gradually. Thank you!

Yen-Chen

Taste the espresso immediately after extraction.
Now taste a shot after it has sat.
There is flavor degradation.

Taste milk immediately after steaming.
Taste after it sits.
Flavor improves.


If your milk is separating, the answer is to improve your milk texturing, not to sacrifice your shot quality.