Prototype La Marzocco GS3 - A Pro's Perspective - Page 21

[AndyS]

Wand almost straight down in the center of the pitcher;
Steam all the way on;
Lower pitcher quickly to bring tip to right below the surface;
Stretch;
Raise pitcher (keeping wand in center of pitcher);
Slowly adjust angle to get roll over the tip;
Steam and finish.

Also...
Refrigerate the pitcher and use more milk than normal.

Thanks for the suggestions, they helped. Then, this morning I tried the old "plug two of the holes with round wooden toothpicks" trick. The steamed milk, only a partial pitcher's worth, was much better!

[malachi (original poster)]

btw, the taste profile of the blend would not be the sort of graph you've posted over on godshot. add the individual flavor values for each bean at each temp and graph the results. that should more resemble what you're after.

Which graph?

This one?



Or this one?

[barry]

the first. i hadn't seen the second yet.

[malachi (original poster)]

It's from this

[barry]

okay...

well, take the hypothetical values for each bean in the first graph at each temperature, and add them together, and then plot the results. it should look something like the second graph. hypothetically.

[malachi (original poster)]

Agreed

[lennoncs]

With Chris' data table; a polar plot or spider diagram might be another way to represent the data also.





Sean

[lino]

I'm still wondering why I wouldn't want to tinker with an M5?

ciao

lino "haven't owned anything I didn't take apart first"

[lennoncs]

The parts required to return the device to working condition are too expensive.

Sean

[espressoDOM]

I hate all you GS3 people for making me have sleepless nights figuring how to justify this purchase...
wife bought the Farmer's Market weekend sales angle...hehehehe