Geyser coffee maker Bialetti Mukka express

Girls, I'm selling my cow. Exhibited in Brakholka.

Why so, Mash? Are you tired of it? I have a car and two Turks, but still sometimes I take out a cow when I want a "bowl" of cappuccino

[Ksyusha]

Ksyusha, I don't drink coffee anymore, for half a year already. I had headaches. And when she stopped drinking and everything went away. Moreover, I don't drink anything)
And the husband drinks their coffee machines, but he doesn't like cappuccino.
I'm now for tea))

I already ran to the flea market, I looked at you as good as new, I already have it all shabby, "experienced". You are lucky to sell, and the cow is a good owner!

[Ksyusha]

Ksyusha, yeah, almost as good as new. So I can use it for a month)))
I hope there is a new loving owner))

Tell me, is there an electric option for such a coffee maker?
I would buy for work

yes, there is, but in my opinion for one cup

She?
Bialetti Mukka express elettrika
It seems like 320 ml is written

yes it was she. A more advanced model of Mukka has already appeared - Easy timer. ... In this model, you can program the time for making cappuccino, besides, there is no need to make sure that it does not overheat - it turns off automatically. Or you can take to work with you - it does not take up much space, and it is silent

[ega0404]

ega0404,
Do not give a link, where to read about it

no, unfortunately, I read info on the forum, maybe there is

Found 2 models Bialetti Easy timer
But it says nothing about cappuccino. Apparently an ordinary geyser electric coffee maker

Hello everyone! I am now also a happy owner of a "cow", and, naturally, I immediately ran into difficulties. So far I tend to blame my lack of intelligence, and not the coffee maker.
In the initial data, we have an electric stove (glass ceramics), on which 2, 4 and 6 of the six positions of the smallest burner work. Alas, the burner is larger than the bottom of Mukka, there is nothing you can do about it. Warmed up at 6, cooked at 2 and 4. Milk while taking "Nasha Milking" and the market.
The main problem is, of course, that there is no froth, and therefore no cappuccino. But there are a couple more.
First, the coffee is not hot at all. That is, the milk heats up very little.
Secondly, when I poured 190 ml of water, as in the foreign instructions (they are usually more sane than the translated ones), the coffee flowed in a thin stream onto the stove. The next time she poured 150 ml of water, it did not leak, but at the bottom there was liquid at the end.
Thirdly, the milk is whipped for a very short time, is that how it should be? So it will not beat up in such a short time ...

In a word, if you can, explain, am I a fool, is the milk wrong or the coffee maker with greetings? I saw a video on the Internet where the foam was made from Parmalat 3.5%, I want to try it, but, frankly, I do not understand what the foaminess depends on. From the presence of milk powder, or what? Incidentally, by the way, I discovered that ordinary milk is easily whipped into a thick foam when there is a little sour cream in it (I did this yogurt). Luxurious foam, worth a spoon. But this is clearly not our case.
But milk is milk, or maybe I make other mistakes, tell me? And that is very insulting

milk foam depends on the amount of protein in it, not fat. the higher, the better, and to keep the coffee hot, I heat up the milk. pour water in a measuring glass

[ega0404]

ega0404, all store milk that I have seen has the same protein content, about 2.8 g. Where have you seen more? Well, I have dry casein, of course you can add, but it shouldn't be either.

And, that is, is it normal that the milk remains semi-cold after the end of the cycle?

in my city, I first bought baby milk, there was 3%, and then I began to buy what to eat and warm it up, there was foam

and I would also try to deal with the heating. I have a gas stove, I cook on a small burner at maximum. I twist it all the way - nothing leaks, and sometimes water remains at the bottom - I don't bother

I also measure milk and water in a glass, heat the milk, there is always foam, no matter what kind of milk I use (a little less or a little more, but it always happens, I have not found any connection with a particular brand of milk). It leaks if you screw it up badly, the water also remains at the bottom - this is not critical ... press the valve more tightly so that it does not leak, namely, it opens abruptly, then everything will whip up, and adjust the heating - from the beginning to the moment the valve is triggered, it should take about 4 minutes.

I just don't have any foam AT ALL, not even dead foam. It’s like I’m not lowering the button (but I’m lowering it) and making coffee with milk.
I have this click-clack, I normally twist it like, there is nowhere further, but how can I press the valve more tightly? It does not go any further, I have, as someone wrote here, from the end of the "stick" (what to call it?) To the risks on the metal rod in the upper tank is also not less than a centimeter, is that OK?
Heating och. difficult to adjust on a semi-working burner. I will try to heat the milk, add casein (this is pure milk protein powder) and cook at maximum (6). Or, on the contrary, is it better for two? 1-3-5 do not work stupidly.

[Mug]

I also measure out water and milk with the included measuring cup. If it leaks onto the stove, then the threads connecting the upper and lower parts of the coffee maker have not been tightened well. Not all of my milk is whipped either. Of those who came up, I can name Valio, but it is not cheap, from the budget - the Belarusian Svitlogorye, although he has 2.8 squirrel, but it beats cool! As for "not hot" .. the temperature norm for cappuccino is ~ 60-65C (this is not espresso), if you overheat the milk, it will taste like boiled, and it will no longer be cappuccino. Therefore, if you heat, then no higher than 70 C. Mugbefore pouring the cappuccino, it is necessary to warm up too up to 70 C (I put it with water in the microwave for 1 minute at full power), if it is cold, then the cappuccino will become the same. And as I already wrote m0use, the heating must be adjusted so that the valve rises after ~ 4 minutes. 20-25 seconds is usually enough for milk to froth ...

[Lliothar]

Lliothar, I cooked on medium heat and then my coffee was hot and the milk frothed.

[Masinen]

if you overheat the milk, it will taste like boiled

To be honest, ANY store-bought milk tastes like boiled milk, even the most expensive and farmed milk, it is from pasteurization. Only the market one does not have this taste, and that, perhaps, not everyone, but ours does not. It also just gave half a cup of cream (from two incomplete liters), and very thick. My mother, who grew up in the village, says that this milk really tastes like a country one, so I decided that it was already good, it should be whipped. But, you see, my crooked hands are stronger
Let's try Valio and Agusha, what can we do. But it seems that this is really the case here.

Masinen, it is difficult for me to compare the heating, I do not know what kind of stove you have, but if it is gas, then you definitely cannot compare

I have a milk kettle for frothing milk, it heats up the milk and makes the froth.
So I noticed that Avida is always whipped, this is probably the cheapest milk.
I bought Ruzskoe, it didn't whip at all, post-leavened milk gives little foam.
In short, I buy mostly avida.

[hawk]

hawk, uh ... no, the cheapest in Auchan - theirs brand, "Every day", 36 rubles. last week (milk is good, yoghurt is great). Avida next door was seven rubles more expensive. Of course, I'm talking about Moscow. We also have 36 kopecks (in the "Soviet" package) until very recently about 40, in my opinion, it was worth, but yesterday I don't remember how much it was in 7kont.
What kind of teapot? I have not met, there is only an Ikeevsky microblender on a battery, with a spring beater, but it is dead, dry.

(They won't eat us here for offtops? If anything, then we'll rub the traces of the crime)

To be honest, ANY store-bought milk tastes like boiled

I cannot agree with you, but the taste and color, as they say ...
As for the fat content of milk, they have already answered here - it does not affect the foam, here protein plays a role, the higher its content, the more and thicker the foam. I whipped Valio with 1% fat, there was foam, and lactose-free Valio - the same result.

[win-tat]

win-tatHave you tried the rustic guaranteed not pasteurized? Because you can only compare with him. Store-bought can be tastier and less tasty, but the taste of pasteurization (it is very similar to "boiling") is in everyone, this is normal, raw milk is simply not allowed to sell.
I don’t argue about the fat content, but why then is 33% cream the best whipped? But this is already abstract.

[here]

This is how my Svitlogorye whipped up in a jug of Nespresso Aerocino here
I didn't just taste the village milk, but drank it every summer, when they used to send it to the village to see granny, and she had a cow. True, it was sooo long ago, but I remember the taste.
You whip 33% cream in cream, and not into a foam (if you interrupt, you get butter), you cannot whip a lower fat content into a cream, and the foam will not work, since the consistency of the cream is dense. Milk is lighter, whipped due to protein, like meringue ...

[win-tat]

win-tat, OK, thanks. By the way, there is a French press in the house, you can try it, although if it works out, it will be a shame, why did I spend on a "ladybug" I love milk most of all in coffee)) Although coffee too, especially the smell.

[Lliothar]

Lliothar, like this 🔗
I once bought everything for milk, brand Ashanovskaya, ultra-pasteurized, I don't consider it a product

Of course, the French press foams the milk, but it also settles instantly.
It turns out that there is a topic for foaming agents :)))

[hawk]

hawk, Yeah thanks.

Of course, the milk froths with a French press, but it also settles instantly.

I have already tried it. It holds for ten minutes for sure, it allows, without settling, to stir itself with coffee and drink from a straw. Heated, as the people advised, up to 70 degrees (it looks like this is the ideal temperature, although 80 was also perfectly whipped; God, I sat by the microwave with a thermometer and measured it almost every half a minute). Tomorrow I'll heat it up for the "cow", and, I suppose, the question of milk will be over. I whipped "Our Milking" in a jacket.

ultra-pasteurized, I don't consider it a product

So I take this for yogurt - it's profitable: Ostankino thick fermented baked milk-yogurt in cups at 48 rubles per half liter, and here I have a liter of thick yogurt for the price of a liter of milk. And we drink the market.

In a word, I will unsubscribe tomorrow, as an experiment with warmed milk, on a "cow".

[Lliothar]

Lliothar, I have a glass-ceramic plate.

[Masinen]

Well, I'm reporting. With heated milk, I put it on the smallest fire (even 1 turned out to be, not 2). There was not much foam, but it settled almost immediately. The coffee was noticeably cold, 40 degrees, no more, not 65. In short, I then whipped it in the French press, so that at least it was not so offensive. By the way, together with the coffee, and at a rather low temperature, it also whipped perfectly.
Now I will try to cook on the strongest one, well, I don’t want to just put the "ladybug" in the closet

Masinen, eh, my glass ceramics is almost twenty years old. It needs to be repaired. I still think it's about the stove too.

[Lliothar]

Lliothar, 1 is weak at all.
And my stove is 10 years old.
Put on a great comfort that works.

[Masinen]

Masinen, you will laugh. We barely have two out of four, and none of them work all divisions. On the second half-dead (the largest) generally two or even one work. So, maybe NOW I will finally persuade my mother to try to repair it! For the delicious coffee! She loves him too!

Girls, does anyone have an electric cow?

Apnu theme! Girls! It is very important that I am looking for a gift for my husband! Bialetti easy timer I think, but darling, I would know that God is so good with her! Unfortunately, it is not an option to use a simple geyser on glass ceramics

Girls! is there anyone still using mucca? I absolutely do not get a cappuccino in it, some kind of swill comes out
I lost a measuring cup for her, measure its volume.

[Mirabel]

Mirabel, and what exactly does not suit you? Low foam? In the cups, the lower division (as I understand it for a 150ml coffee maker, the upper one for an electric -175ml)

[Vika]

Vika, a lot depends on milk! On my baby (!) Milk Theme also comes out swill without foam, and on Parmalat there is an excellent cappuccino!

[Ksyusha]

Ksyusha, well, milk, which is perfectly whipped with an aerochinator and a blender (like Bamix) into a stable foam, turns out brrr in Mukka ... it's impossible to drink.

Added Thursday, 17 March 2016 12:24 pm

Lena, nooo what foam it is not at all.
Thank you! I'll try to measure liquids more precisely

[Vika]

Vika, maybe your valve is clogged? I have foam from good milk. And before it turned out well or just beee?

[Ksyusha]

Ksyusha, Immediately beeee, then removed it away so that my eyes would not be blistered and used a simple Bialetti and made foam on top.
And then I caught my eye and decided to try again.
I read the topic and thought \. that I can have coffee that is too finely ground, which is ideal for a simple Bialetti. Illy is an Italian classic.
And along the way I read that they can also explode. Only this was not enough for me in the new kitchen!
ahh, that's what happened, milk still poured over the whole stove for me, chaotically poured it exactly according to the mark.
Generally. not a coffee maker, but solid stress

Yeah ... even an unsuccessful ladybug you came across, I drink in mine Illy most often, I grind an espresso, it seems, the smallest. I love my cow, in the summer I always take it on vacation with me.
If I had good milk at home now, I would make a cappuccino, take a picture for you .. now I only have Tyoma, they give it out at work, it's beeeee, there is no froth from it anywhere, neither in the cow, nor in the cappuccinatore.

Now I temporarily use milk of 1.5% fat "Prostokvashino". The foam is excellent, high and stable. Usually 2.5%.

[Ksyusha]

Ksyusha, oooo so illy fit mean?
Maybe try again .. Ksyusha, pour 150 grams of water and water, right?

[Vika]

Vika, yeah, I went to measure a glass with a specialist, exactly 150 ml. Try it one more time, maybe you will make friends with her milk I pour hot!

[Ksyusha]

Ksyusha, I will definitely try! Thank you!

[m0use]

Just because of nervousness (the situation in the city contributes to this) I decided to make a cappuccino and I must say, Mukka was afraid that I would throw it away and made me a good froth. Well, it could have been drunk, but how can you compare it with esperesso with foam! and a little warm something turned out
m0use, Ksyusha, help! what to do, what's hotter? She took warm milk, cold water.

[Vikusya]

Vikusya, pour hot milk, I wrote to you there above, it's very hot!