Saturday, September 06, 2003


improved steaming on carlos expobar

after trying the several tips the ever-wonderful todd of wholelattelove was kind enough to send -- one of his own design, a 3-holed "flat" bottom one from the rancilio s27, and of course the stock expobar tip, a 2-hold "flat" bottom design -- i have to say that so far the "new" tip from chriscoffee works the best.

the "new" tip is a 2-holed "pointed" bottom thing, which definitely gets more of the circular whirlpool action we need for wet, soft italian-style microfoam going in the milk.

the others are fool-proof, it's true, for making dry, stiff starbucks-style foam.
however, i find i still make the best microfoam on silvia, which probably comes from sheer practice.

on the other hand, it does make me wonder what would happen if todd machined a 1-holed style "diamond" tip for expobar. . . .like silvia has. . .

posted by fortune | 7:06 PM | top | link to this | email this: | | |