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Oh wow! That was a big difference.

The treat for the day after coming back from the beach was to experiment making a coffee - yeah it’s a hard life.

Bit of a back story for those coming in late.

Last week I bought this:

http://www.sunbeam.com.au/products/kitchen/em7000/

and http://www.breville.com.au/beverages/espresso/the-milk-cafetm.html

There were fun and games with the first few attempts :)

1st thing was playing with the grind. All the packet coffee I have here are too course (we have weeks worth of stock for work now Maria) so I ground up some beans in one of these:



When I bought it years ago the shop assistant said it wouldn’t do coffee, phewy. Just because it had “Spice” written on it and was 1/2 the price of a coffee mill.

The first grind was way too fine and I tamped it a “normal” amount. The gauge went off the scale, no coffee came out and the machine vented the pressure - yeah, that was a moment.

The next attempt was I used the left over of that grind and no tamp at all, just a leveling. Similar result, gauge off the scale, about 2 ml of very bitter coffee seeped out.

Next batch was ground marginally finer than I used for the old machine, a 1/4 turn tighter in fact, a 1/4 off the first try.

I simultaneously was reading and working on the milk frother (see earlier post). The minimum amount is 250ml, one cup. As it turns out this is enough for two after it is frothed up cappuccino style.

This time the grind just looked right, I used a two finger pressure tamp as it felt repeatable, I didn’t top up the levels as I might have gone too far. Start the machine. Gauge goes up, coffee comes out, gauge exactly, perfectly in the middle of the butter zone.

Precisely the same time the milk beeps its completion. It is like a perfect beaten egg white.

Combine the two, dust it with drinking chocolate.

Perfetto