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I am still inconsistent at steaming milk (1 hole wand, Breville Barista Express). Would switching to a more powerful machine like the Barista Pro with a 4 hole wand make it any easier to steam milk and allow me to be more consistent?
I'm getting great tasting decaf in a milk drink using Luca Frangella's latest flow based Decent profile. But my straight shots are not as good: not enough body and maybe a tad bitter. My ideal straight shot (or a cortado) is somewhat ristretto with lots of strength and lingering...
Welcome tips for making thick meringue consistency cappuccino microfoam with Oatmilk. I'm using Oatside Barista. I'm actually not interested in the latte art for this style of cappuccino. Just the thick foldable foam. A traditional cappuccino with 1/3 espresso, 1/3 milk and 1/3...
I'm currently using Oatside (like the taste). But I can't get it to produce the nice thick (thick) cappuccino microfoam that I can with dairy. Any detailed step by step instructions or videos would be appreciated.
Re milks:
- NotMilk - Can't get it in Canada and anyway, folks...
What do yall think of the claim that blind shaker is better than WDT by Lance Hedrick? Anyone have experience with using the blind shaker and can confirm his findings?
I have an espresso blend that I home roasted that is coming out extremely bitter. I am pulling the shot on a PID controlled, 9bar GCP. Parameters seem to be where I need them, have gotten 18 in and 36 out at both 22 sec and 33 seconds. I am using fairly new SSP Lab Sweet...