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I really, really, enjoy good coffee, and have been gradually working my way toward this for awhile. I just got this Breville machine in the mail yesterday, and while I have much to learn on its use, I am super stoked! I even got up extra early this morning to pull some delicious brew!
Any words of wisdom from the experienced baristas here?
Our gang is a jittery bunch.
Buy a cheap aero french press. it's a good investment. The next step in addiction is to grind your own beans with a burr grinder. Burr grinders give you a more even grind.
I have a Bodum French press for regular coffee already. Love it too. This machine is nice because it has a built in burr grinder--you are absolutely correct about the consistency of the grind also. It is a very real difference! Just a lot of learning to do with the grind-vs- tamp pressure-vs-shot length balance...
MEH, just get you an old coffee can, throw a handful of grounds in the bottom fill it half full of water and set 'er on the stove like my grandpappy used to do. Boil the shit out of it and drink it straight up, grounds and all!
Otherwise, have fun making some of the best coffee you'll ever get. ;D
I've got friends who have $1500 coffee machines that don't make better brews than my 10 year old $100 Breville
I brew a latte for me and the wife every morning - heat the milk (in the cups) in the microwave and top up with espresso from the Breville. Quick, easy, tastes great and minimal mess / clean up.
The method to get good froth, is to have a steam wand that will first produce enough steam. Then hold the end of the wand just under the surface. It should be pushing a slight hole. As froth builds the wand has to stay in the same relation to the surface. Too far out and it will be big bubbles. Too deep just hot milk.
I was a barista for 5 years. 3 after college and 2 during my second degree. No neck tattoo.
The method to get good froth, is to have a steam wand that will first produce enough steam. Then hold the end of the wand just under the surface. It should be pushing a slight hole. As froth builds the wand has to stay in the same relation to the surface. Too far out and it will be big bubbles. Too deep just hot milk.
I was a barista for 5 years. 3 after college and 2 during my second degree. No neck tattoo.
pr is right on the money. I did the coffee shop gig for a few years too. It was always about the foam for me. If you can make good creamy cappuccino foam you're half way there. tamping and timing the shots just comes with a bit of experimenting. So yeah, make sure you've got good steam coming out of the wand before you put it in the milk, and keep the tip moving with the level of the surface.
Keep a clean damp rag around to wipe off the wand immediately too, the milk residue gets pretty foul real quick.
Old thread, but was hoping to combine two of my loves: coffee and motorcycles!
Here's a cappuccino pour I did today
Used Heart Coffee's Kenya Gaturiri, finished the last of it off with this. I have about 8 oz of a different Kenya from Ritual Coffee in SF, and my friend got me a bag of Nicaragua Los Delirios from Intelligentsia. So I've been drinking a lot of coffee
That's a nice looking pour! Just picked up some new beans today that I haven't tried before. Reunion Island Cannonball. Used by Mascot, one of the better espresso places in Toronto. Very nice - just gotta use them up quickly.
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