Coffee talk

[Tiny,]

Tiny,
A couple of times I did a cappuccino in Korovka, how I "discovered" the fact that you can make espresso - so I completely switched to it

Alexandra
I, too, only espresso, but only for myself, the rest of my family do not understand its taste and drink only with milk, my husband is so generally soluble ... And I make cappuccino exclusively for my over-aged child, she really likes it. For espresso in the "ladybug" so far, most of all that I have managed to try is Lavazza Crema Gusto and Lavazza Espresso Qualita Rossa, but with Lavazza I generally have an old love ...

Quite by accident today I came across the coffee I was talking about

Alexandra, thank you very much for the information!

[Sergei]

Sergei, of course it's worth trying - I didn't think of it myself, it was mentioned on the forum.

Tiny, good health

I was more fortunate, I drink espresso together with my husband, and my son is even indifferent to cappuccino

[Kazak]

KazakDid you buy a "ladybug" specifically for cappuccino?
..., and the cappuccino that I cook for my daughter also seems to be not a very large portion, somewhere around 200 ml, although I pour milk exactly 100 ml, that is, just below the mark.
As for milk ... I try not to buy milk above 1.5% fat, or even better, below ... Who can tell you how much protein should be in milk in order to get high-quality foam?

I mostly drink cappuccino. If you do everything according to the instructions - together with milk, the output is about 350 ml (and this is considered one serving for them). Taking into account that even a large coffee filigree (cup) of about 50 ml turns out to be RIGHT portions - 6-7! I refuel coffee according to the mood and the received drink (espresso, cappuccino) - from 1 teaspoon (with a mountain) to 5.

I noticed the only problematic place of this coffee maker in the future - the plastic valve (not the valve itself - but the protruding bulb, at the nozzle). The temperature will crack the plastic. If they did it in the USSR, it would be metal. And so - capitalism

I poured the first three portions, as it was written in the instructions - to form a coffee film and flush oil from the valve (the valve was generously lubricated).

When I got the coffee maker I was surprised - very good. very different from photography. In the comics, she is "slim" and confused. In reality, like a mukka with a heart - with a characteristic rounded design. Also cool and stylish, I was not disappointed.

For good froth, the fattier the milk, the better. And one more thing - if not tight twisting of the reservoirs - siphonite along the thread, the foam will be smaller and worse.

Due to the shape of the valve, the coffee must be poured into the filigree immediately after preparation, otherwise it will be sucked back into the lower water tank through the nozzle.

[Kazak]

I mostly drink cappuccino. If you do everything according to the instructions - together with milk, the output is about 350 ml (and this is considered one serving for them). Taking into account that even a large coffee filigree (cup) of about 50 ml turns out to be RIGHT portions - 6-7!

Kazak, cappuccino in 50 ml cups is never served. This is very small. Here is for an espresso rate of 30 to 50 ml. In Italy itself, they drink coffee prepared in a geyser coffee maker, very strong (from 3 to 4 tsp. Ground coffee of medium grinding) per serving from 20 to 40 ml.

[Kazak]

Kazak, cappuccino in 50 ml cups is never served. This is very small. Here is for an espresso rate of 30 to 50 ml. In Italy itself, they drink coffee prepared in a geyser coffee maker, very strong (from 3 to 4 tsp. Ground coffee of medium grinding) per serving from 20 to 40 ml.

Let's just say - serving size depends on the strength of the drink. But even this is not a reason to drink from a bucket. Personally, savoring, I can master a maximum of 2 filigree girls.The rest is translation of coffee - no taste, no aftertaste - in short, the scent beats off, no pleasure.
In general, this is a topic from a series of what you need in plates, not in basins. To each his own.

Girls tell me, can anyone know ...
In my coffee machine there is an adjustment for the grinding of coffee, which is originally from the factory I do not know, but I am afraid to climb to adjust, tell me what the degree of coffee grinding affects, whether it is worth doing very fine. And does the grinding affect the consumption of coffee, otherwise, in comparison with the carob coffee maker, the consumption has increased very noticeably.
Thank you

Although not a girl, but I will give you a hint
Grinding quality depends on the brewing method and filter (?). For example, in geyser coffee makers - a coarse grind, when brewing in Polish (similar in Jewish) - pour boiling water and insist - very good. fine grinding.
Name the model of your car.

Make sure that no coffee beans get into the drink.

1) Coffee is addictive. The longer you drink coffee drinks, the more you will increase the concentration of caffeine.
2) I got a can of Illy from Italy especially for a cappuccino mucca. The concentration of a teaspoon from an Italian can is approximately three! (3!) The same spoons from the same jar, but purchased in Ukraine.
This is what I mean - did you test on the same grains (from the same purchase) or newly purchased ones (as an option for a cheap variety, but chemically modified to match yours)?

I got a wonderful French cartoon about a coffee lover. Well just!

Oldelaf - le Café

[Luysia]

And what Ukrainian milk to buy, so that it froth for sure?

Luysia
I know that from tetra packs it is even fatter, at least 3.2%, but I saw 6% - "To health".

Girls, the quality of foaming does not depend on the fat content, but on the protein content. The higher the better. Not less than 2.9 g per 100 g of milk
Natural whole milk has a normal protein - 3.2

[Luysia]

And what Ukrainian milk to buy, so that it froth for sure?

Luysia, Congratulations !
Try the milk "Premium" (White Line) in a glass bottle, and the same company "Ukrainian" in a plastic bottle. And "Veseliy Shepherd" TM Rodich (Danone) behaves very well, this is milk in a bag. The first two options for milk are natural, not powdered. And the shepherd boy - I won't bother anything, I don't know. In all three types - 3 grams of protein. The foam is beautiful, you don't even need to strain too hard to knock it down - everything works out by itself.

[Qween,]

Qween, Thanks for the information, I have never seen milk in glass bottles (except for small bottles of baby food). But in the plastic it seems there is such.

Yesterday I drained all the milk for a milkshake, in such heat I wanted more cold one. So, that cappuccino is again only in the plans.

Girls, there is infa that White Line milk is all poured from one tank. And the price depends only on the container Infa from the technologist of this enterprise. Therefore, IMHO and in plastic is quite suitable

I took milk "White Line" "Ukrainian" in a plastic bottle.

Not whipped! I will repeat, maybe I just have crooked handles for making cappuccino.

But the espresso turns out.

[Luysia]

Luysia what a shame ... it always whips.
Please describe the process of frothing milk. And what was the temperature before whipping?

I took milk "White Line" "Ukrainian" in a plastic bottle.

Not whipped! I will repeat, maybe I just have crooked handles for making cappuccino.

But the espresso turns out.

You probably took some kind of container, poured milk into it and put it under a stream of steam? It gurgled, poured extra water into the milk, but the foam was sluggish?

After the same "success" I abandoned this business ...

[Luysia]

Luysia what a shame ... it always whips.
Please describe the process of frothing milk. And what was the temperature before whipping?

Qween, did as it is written in the instructions:

MAKING CAPPUCCINO
Attention! Beware of burns when leaving-
hot steam.
• Make sure that the steam control knob is
(5) is in the "feed
steam is off. "
• Brew coffee as described in section
"COOKING ESPRESSO", in
cup, the volume of which will be sufficient
exactly for adding the whipped foam
milk or cream.
• Press the steam button (14) until
wait when the indicator (15) lights up -
Xia. Place under the cappuccino pipe
torus (7) any suitable capacity
to collect water. Turn carefully
counterclockwise feed knob
pair (5) a quarter turn to remove
of condensate remaining in the
straight tube. After removing condensation
sat, close the steam supply by turning
handle (5) clockwise until it stops.
Note: from the filter holder
(12) or from the steam nozzle can
come out a small amount of water
or a couple, this is normal.
• Lower the cappuccinatore tube (7) into a
kan with cold milk or cream-
mi, carefully turn the knob
steam dispenser (5) counterclockwise
arrows a quarter turn or more
she. The cappuccinatore tube must not be
stick to the bottom of the glass, otherwise steam will escape
will be difficult to obtain a thick
foam is enough for a few seconds.
• Close the steam supply by turning the knob
(5) clockwise until it stops.
• Switch off the steam supply, reapply
pressing the steam button (14).
• Switch off the coffee maker by pressing the button
(17) ON / OFF, indicator (16) goes out.

Important:
- It is important that the milk used
for making foam, it was light
bench press without preservatives, that is, not
called long-lasting milk
neniya. The usual solid is used
milk with a fat content of 4 to 6%, fat
cream must be at least
10%.


Well, my son also said that you need not just hold a cup of milk, but move it up and down, but so that the tip is always in the milk.

I did so, but practically no foam came out. Maybe the milk was not cold enough (while it was reported from the store in this heat)?

You probably took some kind of container, poured milk into it and put it under a stream of steam? It gurgled, poured extra water into the milk, but the foam was sluggish?

After the same "success" I abandoned this business ...

Nat_ka, almost like that, only there was practically no excess water (before that, you need to remove the condensation into an empty cup).

And I will try again, it should work out ...

[Luysia]

Luysia... unfortunately it is not visible from which city you are in Ukraine.
Maybe you can practice on baby cream Zlagoda in glass. graduated bottles (as before, remember)?

[Luysia]

Luysia... unfortunately it is not visible from which city you are in Ukraine.
Maybe you can practice on baby cream Zlagoda in glass. graduated bottles (as before, remember)?

I saw such bottles on sale, thanks, we will train!

[Luysia]

Luysia, try again when the milk is cold (stand in the refrigerator). That's right, first you need to remove excess water from the steam supply pipe.

I didn’t notice that if the tube touches the bottom of the cup, the milk froth worse. And if I make circular movements in a cup of milk, then the foam turns out to be denser, and if up and down, then the top layer of foam is obtained with larger bubbles.

And it is also very convenient to first whip milk in the cup from which you will drink the finished drink, and then pour coffee into the whipped milk. This cappuccino is especially beautiful in a glass cup.

So don't follow a pattern, but try whipping milk purely intuitively. Do not hold on to the idea that you need to make up and down movements.
If it doesn’t work, the other will be better, and then it’s fine, and it’s better and better.

And be sure to write about the results!

[Qween,]

Qween, Thanks, I'll try circular motions.

And the instructions do not say anything about movements at all, my son advised me to do this (in his biography there was an experience of working as a bartender and a waiter during his student years).

Girls Is there any device for frothing milk, something simple, inexpensive and convenient? T.K., the purchase of a coffee machine is postponed, but I can't imagine my existence without coffee

French presses and there are also special cappuccino machines. Or take the cappuccino maker from my coffee machine, I don't need it anyway
I found a whole topic milk frother

Thank you Lina I read what this French press is and it turns out that they are sold in our city, I’ll go and see BODUM for 350 r. Probably this is what I need or don’t need. everything will fit

[Kazak]

Kazak !!! Thank you for your detailed consultation !!! : flowers: We only have store milk. I didn't understand which filter ... is that the one with the mesh ?? But I won't get a pill ... I drink weak coffee

[zvezda]

But I won't get a pill ... I drink weak coffee

zvezda
Oh, and I have such nice "tablets" come out ... pressed, exactly the same as in BORKovsky espresso coffee maker turned out. Then I use them in my heart, a glorious thing I will tell you! Only if you do not have hypersensitive skin, but ... after peeling with such a "pill" the skin is like a baby's!

Crumb !!! How much coffee do you put ??? I get pills in the coffee machine .... I also love this peeling, I just mix it with sour cream and that's it ...

Oh!! It's difficult for me .... let my husband sort it out, otherwise I won't master ..... Thanks for the advice !! And if I pour 10% cream?

[k.alena]

.......... but my water from the filter and scale is not formed in principle (in the teapot for 4 years there is not even a hint) ............

k.alena, and what kind of filter do you have that there is no scale? I also have one (Korean CNC six-speed), but the kettle still quickly overgrows with salt.

I have a Zepter with reverse osmosis. But the master who serves it says that it is absolutely analogous to the American one (I don't remember the name). It is 5-stage, and the main last membrane. It has already had to be changed, in general it rarely changes, every few years as needed (if it breaks through or gets clogged). Most likely, the second thing happened with us - the water began to collect very slowly and it seemed like it was time for the service life (he was 6 years old then). And you, since there is a plaque, means that it is missing some salts, that is, it is underperforming somewhere. Before and after replacing the cartridges, the master always measures and records the amount of salts in the water. It should be within certain (rather small) limits.

On the advice, I found a very nice and cozy cafe-shop "Kaffa" (Maidan, T. Shevchenko lane, 3), where you can drink or buy coffee by weight in beans, or they will dare you right there. there they have 35 varieties of coffee from different countries. Prices for any wallet - from 19 UAH. up to 90 UAH for 100g.
Here is their website 🔗

Who-thread bought there coffee by weight? what can you say about the quality?

aaaa zepter is clear then! but I am against reverse osmosis, therefore we will continue to clean the kettle.

I had coffee in this cafe in my distant youth, 20 years ago. Then _ it was an elite place for gourmet coffee. And I didn't like it, because there was only coffee, and there was no cake for it. But then the coffee was very good

and now there are different pies! and the interesting one!

Oh, what a fine fellow) I found)
Your glasses are a little too expensive. We are cheaper. Yes, in principle, glasses are not necessary. For cappuccino, 60ml cup. For latte macchiato - any transparent, just for beauty. And keep in mind that not every glass with a handle will fit under the spout of a coffee machine ... I have to remove the table if I make latte macchiato in the glasses. Remember to warm up your coffee cups. Many coffee machines have a heated area upstairs. Usually cups are kept on it for heating.
I am trying to remember where I bought glasses with handles for Irish ... in my opinion in METRO, 70 rubles ... I think I wouldn’t have taken more) In Auchan there were such glasses for 42 rubles - but without packaging. I didn't know how to take them home, so I didn't take them. And then I saw in the METRO.

[Martin]

Martin
They looked at the Metro, but there are none.
It's good that they recalled the height, you need to measure it and so just choose.
And I also wanted to ask about pitchers, do they really whip milk better?

Ufff ... I'm afraid to incur a storm of anger ... but it seems to me that a special pitcher is not needed). They are used by professional baristas who already know the time, steam temperature, steam pressure and all sorts of such difficulties when whipping milk. I perfectly whipped milk in an ordinary small porcelain milk jug ... I apologize if I offended coffee connoisseurs and connoisseurs and pitchers) I am for simplicity)
About METRO. I remembered exactly what I bought there. And I remembered that I had not always seen them there. Sometimes they do not. They usually stand next to the glasses, packed in thick cardboard, 2 pieces each .. Wait a little and visit there again) I think they will appear there.

Oh, how good, otherwise I was busy looking for a pitcher.
I will definitely look at the Metro again, thanks!
Martina, is this your first car, or were there others before it?

These are the bells and whistles for coffee arts

These are the bells and whistles for coffee arts

Adorable gadgets! Want Want want!

nutlet, congratulations on your purchase, where I bought it and it's worth it, but I still can't get out to the store

Thank you I bought (not myself) in re-100 on Skladochnaya street, a set of cups -100r. , a jug for 600ml with a lid -300r, for 1000ml b / kr-330r, cups from a set for 180ml

nut jugs at a very good price, this is probably a wholesale store?

No, not a wholesale By the way, I took a set of cups for cappuccino at a discount, and so they cost about 200r + - I don't remember exactly

[nut]

nut
Oh, what is this re-100 on Skladochnaya street? Is this the Savelovsky market?

M. Savelovskaya here:
🔗

[nut]

nut
No, well, why haven't I seen this store before, because it's not far from me, thank you very much.

[Andreevna]

Andreevna that on health

Rituel, would you at least show pictures of your coffee with drawings And I never learned and abandoned this business

Irina, I was so lazy to take pictures, if you only knew. Yesterday I was cleaning the car of coffee grease, I wanted to take a picture and put here how much "good" it turned out, but ...
And the drawings are done so quickly and easily that it seems that everyone already knows how to do it. I thought you could do it too. I will try to photograph all my "masterpieces" and show them here.