n_laplaca Senior Member Joined: 8 May 2008 Posts: 14 Location: NY Expertise: I love coffee
Posted Thu Jan 12, 2012, 2:16pm Subject: Gaggia Evolution and Latte Art
Is it possible with this machine? I am new to all this and I am having zero luck. I love the espresso I am pulling. No worries there. But I'd really like to master latte art for my girlfriend. She likes the milk type drinks. I bought the Gaggia Latte Art Pannarello Wand thinking this would help. With the outer sleeve on I can make nice foam but it is just a little too thick. With the sleeve off all I seem to get is hot milk. I have read the guide here. I am using a thermometer and I stop it around 150. I have tried low fat milk and skim milk so far. At this point I am ready to give up.
I realize this is not a high end machine and for a newbie to try to learn latte art with an entry level machine may be a bit much but if it is possible I'll keep plugging away until I get it. I did see one video of someone achieving nice foam for latte art with the evolution and the stock frothing tip minus the shield. But the video was started well into the process so It was hard to determine the steps taken beforehand. any Ideas?
Posted Thu Jan 12, 2012, 2:40pm Subject: Re: Gaggia Evolution and Latte Art
First, I always use whole milk and generally prefer either lactose-free or organic milk. (with all due respect to the previous poster, whole milk works best for me).
As for making latte art with a Gaggia machine, I have done that by removing the panarello attachment (to use the single hole stubby nub) and beginning to steam before the ready light comes on. I always use a 12-ounce pitcher with 4-5 ounces of milk.
Once the shot is pulled then hit the steam switch. Wait maybe 30 seconds and then start testing for steam by cracking the valve open just slightly (use a towel to catch the spray). Keep checking every few seconds until you start to get dry steam.
As soon as the machine starts making steam then immediately start steaming your milk. If you can start before the ready light indicates, then the heating element will stay on longer and you'll get stronger steam.
For quality microfoam, start by stretching the milk a bit (introducing some air) but then reposition to get the milk to whirlpool in the pitcher. The whirlpool incorporates the air to make the microfoam. You'll need to practice, but most folks make the mistake of stretching too much before getting the whirlpool going. Whirlpool action is the KEY to getting well integrated microfoam.
Once you get the milk right, then the art pours much easier. It takes lots of practice, so don't get discouraged.
diggi Senior Member Joined: 28 Nov 2011 Posts: 235 Location: Halifax, NS Expertise: I love coffee
Espresso: Spaz vivaldi S1 V2 Grinder: B Vario, Hario Mini Drip: Chemex, Aeropress Roaster: Poppery I
Posted Thu Jan 12, 2012, 3:40pm Subject: Re: Gaggia Evolution and Latte Art
JonR10 Said:
First, I always use whole milk and generally prefer either lactose-free or organic milk. (with all due respect to the previous poster, whole milk works best for me).
No trouble. I can't get lactose free whole milk, so have found success with 2% lactose free organic (can't tolerate lactose) . Do find an improvement with organic over regular stuff.
Organic and lactose free are pasturized at higher temperature ("ultra pasturized"), so they take the heat better. Also, the lactose free has been chemically treated to convert lactose (a fatty compound) into lactase (a natural sugar), so it's a bit sweeter.
n_laplaca Senior Member Joined: 8 May 2008 Posts: 14 Location: NY Expertise: I love coffee
Posted Sat Jan 14, 2012, 2:36pm Subject: Re: Gaggia Evolution and Latte Art
JonR10 Said:
For quality microfoam, start by stretching the milk a bit (introducing some air) but then reposition to get the milk to whirlpool in the pitcher. The whirlpool incorporates the air to make the microfoam. You'll need to practice, but most folks make the mistake of stretching too much before getting the whirlpool going. Whirlpool action is the KEY to getting well integrated microfoam.
Once you get the milk right, then the art pours much easier. It takes lots of practice, so don't get discouraged.
Ok maybe I don't understand how to "stretch" . Is this achieved by having the tip just barely below the surface? Do I do that until the temp hits 100 then sink the wand deeper?
bugawako Senior Member Joined: 11 Jan 2012 Posts: 7 Location: California Expertise: Just starting
Posted Tue Jan 17, 2012, 6:19pm Subject: Re: Gaggia Evolution and Latte Art
Have the tip of the wand barely above the milk. You want to hear a sound like tearing paper. You don't want the tip high enough where you are blowing large bubbles on the top. Also, have the tip close to one side of the pitcher so you can see the milk spinning inside. Stick with you 100 degrees when you dunk the wand. If the microfoam is too thin, dunk it at 110 degrees. Do the opposite if it's too thick. Keep playing around with your machine because every machine is different. Good luck!
n_laplaca Senior Member Joined: 8 May 2008 Posts: 14 Location: NY Expertise: I love coffee
Posted Tue Jan 17, 2012, 8:37pm Subject: Re: Gaggia Evolution and Latte Art
Yes I think I got it. I understand the paper tearing sound and where to put the wand for the stretching phase. I actually was able to get a decent micro foam and was very close to making a rosetta. The 3 times since I have over frothed and wound up with foam that was too thick. I have gone from 1 extreme to the other. But I am doing this without a thermometer which I have ordered. So when that gets here I'll have better luck I am sure. But I now understand it and I am on the right track. Thanks everyone for the help.
Posted Tue Jan 17, 2012, 9:08pm Subject: Re: Gaggia Evolution and Latte Art
I tried using thermometers, but even the "fast read" type were inconsistent for me (at best). What works for me is to judge by feeling the side of the pitcher as I froth and also watching the increace in milk volume in the pitcher.
Generally, I usually suggest stretching less than most people would expect and then spending more time incorporating the bubbles by getting the milk to whirlpool. It takes some practice to get consistent and to learn where you are in the process as you do it.
Also, it's never precisely the same, so you have to learn to adjust the pour according the milk texture. Pour speed (volume) and distance (height) can be adjusted to account for thicker or thinner milk, to an extent.
Symbols: = New Posts since your last visit = No New Posts since last visit = Newest post
Forum Rules: No profanity, illegal acts or personal attacks will be tolerated in these discussion boards. No commercial posting of any nature will be tolerated; only private sales by private individuals, in the "Buy and Sell" forum. No cross posting allowed - do not post your topic to more than one forum, nor repost a topic to the same forum. Who Can Read The Forum? Anyone can read posts in these discussion boards. Who Can Post New Topics? Any registered CoffeeGeek member can post new topics. Who Can Post Replies? Any registered CoffeeGeek member can post replies. Can Photos be posted? Anyone can post photos in their new topics or replies. Who can change or delete posts? Any CoffeeGeek member can edit their own posts. Only moderators can delete posts. Probationary Period: If you are a new signup for CoffeeGeek, you cannot promote, endorse, criticise or otherwise post an unsolicited endorsement for any company, product or service in your first five postings.
= No New Posts since last visit 