DnQuijote Senior Member Joined: 10 Feb 2004 Posts: 4 Location: Mexico Expertise: I love coffee
Posted Tue Dec 11, 2012, 11:17am Subject: Problem with foam holding up
Hello, I'm a semi-newb I guess. I recently started having this problem, thought you guys could help: I have a Silvia, that I have had for 1.5 years, always use Illy coffee, always use 2% Lactose Free milk. Up until recently I have been able to make pretty good Capuccinos, and my microfoam seem to hold up pretty good even in a slow paced drinking mode. But lately this has changed, now my foam seems to start dissappearing as soon as it hits my espresso and sometimes by the first drink its all gone.
calblacksmith Moderator Joined: 25 Nov 2007 Posts: 5,769 Location: Riverside, Ca, U.S.A. Expertise: I live coffee
Espresso: ECM Veneziano A1 Grinder: Many different commercial Vac Pot: 40s era Silex Drip: Milita, Bunn&Curtis... Roaster: Cast iron pan, gas burner
Posted Wed Dec 12, 2012, 10:46am Subject: Re: Problem with foam holding up
Yes, sometimes the milk changes, it is after all, a food product and the milk the cows give changes with the seasons and the feed they are eating. As said above, changing to a different brand of milk might help.
I see you always use Illy, I guess if you like it, great but by the time Illy gets to your country, it is VERY stale, there are MUCH better (fresher) coffees available to you, look into local roasters and then there is always the internet to order from, there are outstanding coffees that are only a click away for you.
Coffee goes stale for espresso within about 2 weeks FROM THE DAY IT WAS ROASTED! Illy has been in at least 3 wherehouses and on a ship since it was roasted, there is NO WAY it is fresh for you. If you try fresh coffee, you will see a HUGE improvement in the quality and taste of your espresso.
In real life, my name is Wayne P.
Feed the newbs, starve the trolls and above all enjoy what you drink!
MerleApAmber Senior Member Joined: 13 Nov 2012 Posts: 175 Location: Atlanta Expertise: I love coffee
Espresso: Breville BES900 Grinder: Baratza Preciso + Esatto Vac Pot: Yuma Drip: bah-humbug Roaster: Hot Top 2K P
Posted Fri Dec 14, 2012, 9:41pm Subject: Re: Problem with foam holding up
I don't know if you folks have the American brand "Smart Balance" in your markets of Mexico... My significant other doesn't want anything else.The milk microfoams nicely and will stay mixed if poured early; produces a nice dopio if allowed to sit.
emradguy Senior Member Joined: 31 Mar 2011 Posts: 1,800 Location: Houston Expertise: I live coffee
Espresso: Izzo Alex Duetto II Grinder: MacapM4T, Macap M4, OE Lido,... Drip: Espro press; Aeropress Roaster: internet
Posted Tue Dec 18, 2012, 5:15pm Subject: Re: Problem with foam holding up
I've had this problem before with the foam dissipating quickly, and it was really frustrating. Several people told me the same thing...try another brand of milk, and there is definitely some validity to that advice, as Wayne explained.
Here are a couple of other things that also helped me.
1) introduce air early in the stretch, and switch to the rolling vortex earlier. 2) stop the frothing process at a slightly lower temp. 3) allow more time on the counter swirling the pitcher (texturing), before pouring
When I got my Duetto II, I had this problem return for a while and found that it was two-fold. First, I had to remind myself of all of the above, and second, I had a no burn steam wand which was giving me wet steam.
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