If it is the same gold pro tip I had years ago, no. The holes are angled but the holes in the tip are smaller than stock tips so it slows down the steaming time. It gives you more time to develop the microfoam because it heats slower.

EDIT ABOUT TIP: see down a few posts...

Yeah, Dave, I had one too and can't recall using it. it looks like the holes are about 0.5mm . might try to bore one out. or both - need a Dremel type drill. I was contemplating plugging the 2 side holes on the Anita and boring a single central hole... I remember I once had a 4 hole with 1 hole plugged that I liked... Bric or Tea...
Any suggestions?
EDIT a couple days later: this is all operator fault.

Of course this morning I did darn good microfoam and a little, slanted rosette... tons of steam power in her - gets hot quickly when I put tip down and to side to let it spin.

No report on brew - but I'm measuring to just when it changes to next full gram - 16g <sorry no wgt> nice!

early eve: 17g beans<RedBird>: abruptly at 30s, 20g of liquid. Almost Ristretto. Much microfoam, no art, VERY soft, drinkable and chocolaty. 9/10.god-shot range. Still at single finer click on grinder which at 30s after lever up, it abruptly turns watery. A single more coarse click could have been pulled for about 25 and yielded about 30-35g liquid.

A note on the age of my Redbird: I receive it at day 2 after roast and immediately put it into pint mason/ball jars and freeze it. It's very close to 48 hours old. Individual bottles are pulled and thawed as needed, usually a day in advance. This one's been out for at most 2 days so bean age is about 4 days after roast.

I never drink espresso straight - my stomach can't handle it. So always a 2%milk latte.

rcd new scales - accurate to .1 at 100g test weight.
17.5gbeans<RedBird>:27 sec not abrupt tiger-tail trailing off, 29.9g liquid. not God but darn good. 8.5/10 chocolaty. more fullbodied than last. Earthy? don't know how to describe that taste...

Frothing: I am getting used to the "old" (Mary asked me if I had the old one and said it was a good one...) Anita stock tip, and Chris' 12oz Barista pro pitcher (I store it in freezer)(heavy metal!!!). Easy this morning and aware of stretching at surface a bit and then going slightly down to bring it to temp. Was going way down. That's bad. Nice rosetta but poor definition, and bubbles by the time I took the pic. It's all pretty quick - maybe 20 secs, but I didn't count. The more I use this machine the more I love it.

18.0g beans<RedBird> 27 sec not as clear tiger striping, 30.0g liquid , perhaps more fullbodied than previous but didn't care for it - only 7.5/10 at best. I will play with this one. This is at grind "4".

18.0g beans<RedBird> 17 sec, 30.1g liquid, full chocolaty taste and aftertaste, 8 - 8.5/10. Grind at "5".

18g beans<RedBird> 31sec rather quickly, 15.8g liquid like above but no chocolate, 8/10 for smoothness. Grind at "3"(fine-er)

I'm heading back toward 17g at various grinds, etc and will end this here unless someone really wants my amateurish stumblings!!! Playing, with a smattering of notekeeping, really does help!

cannonfodder wrote:If it is the same gold pro tip I had years ago, no. The holes are angled but the holes in the tip are smaller than stock tips so it slows down the steaming time. It gives you more time to develop the microfoam because it heats slower.

Dave, I finally got that tip: the holes are about the same diameter - maybe half a hair bigger on the "goldpro", as compared to the stock old Anita. The holes on the (5yr-old) stock Anita tip are angled out at about 45deg (90 deg apart) from inline with the wand, whereas the holes in the goldpro are only angled out at about 30 deg (60 deg apart), making it a skitch easier to control. In either case, straight in (perpendicular to milk surface) seems to be best. Steaming time is about the same with both tips, though maybe the goldpro is a hair faster. Both pretty quick, measured in 20-30secs.

Maybe he has changed the tip. I just don't remember back 6 years.......