Comments on: steaming milk on a la pavoni espresso machine for latte art

By: fredsheygate

fredsheygate — Mon, 26 Apr 2010 05:21:30 +0000

Where did you get the ***** portafilter and how did you make the steam tip

Fred

By: bonzaibb12

bonzaibb12 — Sun, 25 Apr 2010 23:31:19 +0000

which brand off espresso beans do you like best ?

By: brooklynshot

brooklynshot — Fri, 23 Apr 2010 07:06:36 +0000

I home roast. But I also get Gorilla, Black Cat, Gimmie and Counter Culture.

By: brooklynshot

brooklynshot — Tue, 20 Apr 2010 16:41:18 +0000

I made the portafilter with a hole saw and a drum sander. I posted on coffeegeek about the tips. You can also get on from orphanespresso. Look under brooklynshot in both places.

By: bonzaibb12

bonzaibb12 — Mon, 19 Apr 2010 03:47:03 +0000

Thanks

By: m00ters

m00ters — Sat, 17 Apr 2010 06:03:13 +0000

Ive never had an espresso. Are they sweet?

By: brooklynshot

brooklynshot — Thu, 15 Apr 2010 11:02:01 +0000

Espresso is not exactly sweet …as in a sugary taste unless you add sugar. However a properly extracted espresso shot pulled “ristretto” can be a wonderful experience, full of chocolate overtones and a thick mouth feel. Adding milk, properly steamed can bring out the natual lactose sweetness in the milk and results in a drink that won’t require sugar.

By: luongdung

luongdung — Tue, 13 Apr 2010 06:17:23 +0000

Hmmm those espresso look so good. Are they a ristretto or just a normal double?

By: brooklynshot

brooklynshot — Mon, 12 Apr 2010 20:38:32 +0000

They are just normal double shots, but pulled with fresh home roasted beans – with fresh beans the crema just keeps on coming!

By: luongdung

luongdung — Sun, 11 Apr 2010 04:52:06 +0000

I also use home roasted beans, but I don’t get good result like yours. Even though the crema is thick, but it’s lighter and doesn’t have much of “tiger mottling” on top of the crema. I might have to work more on water’s temperature and pressure.