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3130Re: 4 Hole Steam Tip Test on my ES-1A

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  • Jake Wilson
    Jul 3, 2009
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      --- In BUG-is-Bunn@yahoogroups.com, "dmankin" <david.mankin@...> wrote:
      > On my recent visit to Houston, Tex handed me a 4-hole steam tip to try on my ES-1A. I have tried it several times, and am now starting to formulate some thoughts on using it.
      > The stock tip has only 2 holes, and the volume of steam released is substantially greater (I don't know how the actual steam holes measure from tip to tip). The extra 'umph' is creating large bubbles rather quickly, and I have to work at dissipating them - both in the incorporating (after stretching) stage, or by banging the pitcher.
      > Still, the 4 hole tip works.
      > http://snipurl.com/4holetest1
      > Excuse the latte art pour. I'm not that good at this under normal conditions, and the tripod was literally under my feet & arms as I tried to do all this in the lens' sight.
      > I plan to thoroughly clean & remount the 2 hole tip after I've played a little more with the loaner 4-hole, and see which of the 2 I prefer.
      > Have a good 4th of July to all the USA members!
      > Cheers,
      > David

      ~~~~FWIW, When I first recieved my Salvatore One Black in early April, that 1.5 litre boiler hx machine was shipped with a 2 hole and a one hole steam wand tip. Salvatore shipped it with the 2 hole tip installed and I used it a few times and didn't care for how much steam came out into the milk. It seemed to steam the milk too fast. What it wasn't doing, it wasn't creating much microfoam so I switched to the one hole tip and with a little practice and experimentation, I was able to create the amount of microfoam I like using the one hole tip.

      Definetley, less holes in the steam tip on any size boiler will allow one to be able stretch the milk better (IMO). it takes more time though. For instance, with the two hole tip, I can get my milk up to 150 degrees before the shot is pulled like in your video David, and when I use the one hole tip I start frothing the milk before pulling the shot. When the milk hits 100 degrees (end of stretching phase)-that's when I start the shot and the milk will hit 150 about the time the shot is finished (25 seconds or thereabouts). Again, I'm working with a 1.5 litre boiler so none of what I'm doing can compare with the ES-1A. I should also mention I'm using a 20 ounce pitcher starting out with around 6 ounces of cold whole milk

      Recently I had a cappuchino in a cafe in Gainesville that uses a 3 group LaMarzocco. When the barista stretched the milk she used a 12 ounce pitcher, & T.G. Lee whole milk. I didn't see what kind of tip they were using, nor did I see where the tip was in relation to the surface of the milk but the milk was stretched w/o a sound, and to say the microfoam was perfect was an understatement, as was the double ristretta black cat cappucchino (Intelligentsia is their roaster). Was also a pleasure to watch how much steam came out of the steam wand when the barista cleared the steam wand...a whole lotta steam

      Back to my humble machine frothing milk at home... lately I have been having trouble getting good microfoam (quantity). I'm convinced it's the milk. It changed with a new gallon, and when the last of that gallon of milk was gone, the quantity improved but is still off in this new gallon of milk. I'm thinking both gallon containers of milk have higher milk fat content, but this latest gallon has less milk fat than the one before it. Both containers had different pull dates

      Reddick Fla.
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