EdipisReks1

I figured it out: it’s a very long stretch like a cappuccino, but not allowed to get much dry foam. It’s quite nice, though much thicker than a typical latte milk. Was good in my hot chocolate.

Had a couple oat milk cortados at a local shop this morning. They were very good, but the milk was textured in a way I haven’t had before. Sort of halfway between micro foam and hard foam, but evenly distributed if that makes sense. Make cappuccino milk and then stir it up with a spoon? I might try to replicate it tomorrow.

That sounds fine. As long as you have adjustment still and it’s consistent the exact number isn’t that important. Going to try this stuff.

What setting are you at, out of curiosity? I would definitely suggest recalibrating. Make sure the burr carrier is tightly to the right before using the calibration ring Having said all of that, I’m at around a 15, a little coarser or a little finer depending of course. This is going to vary by individual calibration, but I’m curious as to where you are currently on the dial.

Went with an almond milk cappuccino for last coffee of the day. Figured I might as well make it silly.

A good espresso this morning. I just pulled a traditional, fast ramp up to 6 bar and a slow ramp down. 18.5 in 38 out in about 40 seconds. Not my best puck prep ever, but it came out pretty and delicious, so maybe not doing as good of a job as I would like is the way to go!

Which one am I supposed to feed?

Wrist check.

Also, tried a Rao high extraction. I ground too fine and peaked too high and too late, but it was a pretty interesting shot, and not bad for a first attempt. I need that SEP.

Ordered a Weber blind shaker. I guess silly to spend $100 shipped on a special cup that’s fits my VST basket better, but probably not the biggest waste of money I’ve ever done. And makes more sense than getting an OCD distribution tool (I love the Crema tamp/distributors for my 51, 49, and 46mm, but I am not happy with it for 58; not because it doesn’t work, it does, but the edge of the VST basket is taller and I have to adjust both the tamp and the distribution sizes to use: first world problems, I know).

Maybe we should all only drink coffee inspired by music.

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I sent Sam a PM with a link and an explanation of why, but if anybody is interested, This is the pitcher I steam with. It works very well for one drink, but is just big enough for two (ymmv, as I make traditional lattes, which are in 8 ounce cups). This refers to the 20 ounce version, of course: 12 ounce pitchers are very small. The uncoated, brushed interior of the Subminimal Flowtip increases nucleation points, but I’m not convinced I steam any better with it than a fully coated pitcher. The increased friction probably makes pouring slightly more precise, but I don’t do latte art, let alone need that sort of “advantage!”

Yeah, it’s easier, and I bet you can figure out a use for left over steamed milk in the morning, Sam. Would be great on, say oatmeal. Having said that, I almost always steam precisely what I want for one cup at a time as closely as I can. It is definitely more difficult, but it just comes down to practice.

Gotcha. Honestly I’m likely to be disappointed in any non-manual set up, probably.

I continue to like oat milk. It is not identical to cow milk, but you can definitely get radically different steamed texture with it, the same way you can with whole milk, though the very fine touch that the Bellman allows helps, of course. The great thing about the Bellman is that it allows bimodal modulation: I can change temperature (and thus pressure) and flow rate at the same time. I can’t think of another milk steamer that allows one to do that. Does even the Decent allow that? I don’t know.

I have come to the conclusion that cashew milk cannot be successful steamed. At least not by me. Makes really good booze-y hot chocolate, though.

Oat milk cappuccino made me grin. Took a sip before I took a pic. I mean, hah. That’s like really good risotto: ain’t had better than at home. 20:45 in 48, 7 bar maximum with the espresso. Whatever amount of oat I steamed, which was just ice cream on the bottom and foam just hard enough to be cappuccino on top. Oh, wow it was good. I rarely grin on things I make, as I’m never happy with anything I do.

I am doing cashew milk at the moment. I hadn’t used it before. I’m uncertain still, but agreed.

How lucky am I? I may actually cup this in a couple days. How often do you have three Geshas, let alone from three different countries?

Also Ember mug interfaces with the Apple Health app. While standing and drinking coffee my resting heart rate was 71, but peaked at 118. That was probably when I chased after a cat, but it settled back down quickly, but my standing resting heart rate was then 73. Probably because of caffeine. Then I had an empty cup and Ember mug stopped, because it knew. It knew I was OUT OF COFFEE. How did I ever live before when my coffee mug didn’t monitor my heart rate?! Having said that, I always wanted Talky Toaster.

I’m not surprised, but only because I bought my partner similar machines, and I was also shocked at how good they were at mimicking pour over. Speaking of pour over: beyond how convenient it is to have my coffee stay warm, the ability to know exactly the temperature of the liquid, in real time, is the game changer here. In this case I brewed directly into the mug using the Brewista Tornado, from a PID kettle set at 210. Four pours, but the kettle was set to maintain that temperature. Brewing into a warm mug (set to the default of 135) the coffee was 177 degrees upon uncovering, and had gone down to 168 within 20 seconds. Keep in mind that this was a best-case pour over scenario, as the Tornado is dual wall. Recommended. Plus you can make the LED glow any color you want. 135-140 is pretty ideal, and this bean has tons of chocolate there.

Nice coffee maker, Rob! It looks like it should do a very credible job of producing a pour-over like cup. Is the carafe compatible with paper filters, in case you wanted to use it for manual? That’s garbage, Greg. “We got it to work when we repaired it, and it doesn’t work as designed” isn’t… ideal. I bet it gets sold as new. My only coffee news today is that the best part of Ember mug is probably the stickers (I like stickers).

Watches should be causal.

Cats know the warm place.