Quote:
Originally Posted by Spudz27
I made this just now, I am home and trying to experiment, so I am having lots of coffee, I also don't know about others, but I run an empty basket between each pour, which seems to dislodge any old coffee from the previous pour. No matter what I do, I can't get slower than 10 seconds. This coffee pictured, the tamp was pretty dry, came out easy in one piece, but was still a 10 second pour. This is also as fine as the local roaster does as it is an espresso grind. Coffee itself still tasted great and I am more than happy with my milk skills now, except I can't do fancy patterns, but this coffee I poured the milk without a knife etc. The nice pretty glasses I got from work for $8, it took my partner a while to be convinced a glass like this was perfect and I was never going to make her a nice coffee in a normal mug.
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YES YES YES. I do this also to help clear dregs. Nothing worse than tasting burnt left overs.
Overall though, the consistency looks good in that picture. Were you aiming for more a cappacino or latte? The choc powder says cap, but the color of the coffee looks like a latte. Whats your shot to milk ratio?
Just reiterating hendrix recommendations on regular descaling. This is something you need to do more often on cheaper machines. I try to do mine monthly, but I reckon it might pay to descale it fortnightly due to the amount of cups made. I have noticed the pressure drop off a bit in the brew.