Good Morning all,

All is well with Miss Silvia, as we've come to a reasonable agreement on her grind preference, dose, and tamping, for the most part to pull an adequate shot with the coffee I have for now (Lavazza Super Crema...not great, but will have better and fresher tomorrow).

However, we have not come to terms with frothing. I have gotten to the point where I can stretch the milk pretty decent (am trying vitamin d and 2% at this point), however, I can't seem to get it incorporated all the way through. What I end up with is some nice 'paint' like foam on the top 1/2 to 2/3 of the pitcher, but the bottom of the pitcher is just hot and thin milk. I'm also tapping and polishing the milk before the pour best I can. The issue with this is that when I pour, that watery stuff comes out first, then I get a nice little foam on top. So, the first few sips are okay, but then it's sort of tastes like a starbucks watered down cappuccino.

I've been stretching in an ice cold pitcher straight from the freezer to about 95 degrees on my themometer, then burying the tip a bit and trying to get a good whirlpool motion, but I'm apparently not doing something right.

The chaps at Alterra make the most incredible cappuccinos I've ever had, and that's what I'm comparing mine too. Maybe not terribly fair, but that's where I want to get too, eventually. Granted, I've had my machine for a full 24 hours now, and they participate in the US Barista Championships. Maybe not a fair comparison, but again, I think I can get close.

If you think you've got any tips for the bottom 1/3 sucky milk issue, I'm all ears and eyes!

Cheers,

Mark

'Evening Dan,

Thanks for those links, I'd seen some, but not all, and will exhaust those resources first...

Regards,

Mark

Jim's advice is most helpful but I too am having trouble with frothing after watching the video's and reading Jim's espresso book. I can make a great cappa froth but can't seem to get the consistency right for latte art. I wind up with a white blob and then wind up pouring the rest of the fluffy foam into the cup! The machine is Silvia and the steam is dry. I too chill the pitcher which is a little barrel shaped and not a straight pitcher as in the videos. Could that make a difference? I have reduced stretching to 8 seconds and just plunge the frothing wand 1 or two inches into the milk and stop when I can't keep my fingers on the pitcher for more than a second. The thermometer reads 135 at this point. Milk is 2%. In short, I need "The Idiot's Guide to Latte Art Froth" Is there a secret?

I wind up with a white blob and then wind up pouring the rest of the fluffy foam into the cup!

This happens to me when I stretch too much and don't incorporate/mix it in enough. Try not stretching at all just as an experiment. Instead, just make sure you get a good whirlpool going the whole time. Keep the tip buried enough not to let in a lot of air. Again, concentrate on the whirlpool action and see what happens.

For the Silvia Aficionados, Gurus, et al...

From a logistics standpoint...I have to questions with regards to making milk drinks with the Silvia:

1. Do you pull your shot first, or froth your milk first? Any particular reason?

2. If you pull your shot first, do you wait any specific amount of time before bleeding the system, or beginning to steam your milk?

Thanks!

Mark

1. Do you pull your shot first, or froth your milk first? Any particular reason?

Pull shot first. Espresso sitting for a few minutes will not suffer like the mlk would if it sat. While the espresso will lose a bit, since you are adding 4 or more ounces of milk the loss will not be noticed.

2. If you pull your shot first, do you wait any specific amount of time before bleeding the system, or beginning to steam your milk?

As soon as the pull(s) is(are) completed, flip the steam switch on and pour the milk into the pitcher. At that point bleed the boiler. That worked for me. Having a digital thermometer to red the boiler temperature or watching the heating element activity light works as well. Best for that is a PID.

Morning Randy,

Well, that's exactly what I've been doing, so it just must be my technique and not the machine...Albeit, my microfoam is getting a touch better the more I try...

I thought perhaps I wasn't getting the most out of the steam function, but it seems I am on the right track in that department...

Thanks for the input!

Regards,

Mark