hey, I felt we were worth it :D
Got everything setup and pulled a couple of shots, as good as my old machine but I am still getting a feel for it. Ruined some perfectly good milk by steaming it poorly for my wife, and I couldn't figured out how to turn the thing off haha. It should be a fun learning experience and an awesome piece of equipment.
Steaming was the toughest thing for me to nail down. It goes quick if you are only steaming enough for one cappa. When I bought mine it was common for people to change out the wand, but I stuck with the stock one. Not sure if the wand on the current machines is the same one or not.
My stock wand is very very powerful! Took me a while to get used to it, and I still have problems with it from time to time. I've found that it's easiest to steam a small amount of milk (< 4oz) using an 8oz pitcher. I submerge the tip for just a second or two to get some hissing, then I plunge it to get the whirlpool going.
If you're looking to do a short cap or machiato, you're just going to have to accept the fact that you're going to dump some milk. I usually dump just a bit off the top which happens to be the most fluffy anyway.
A friend swears by his sproline tip. I'm not sure if I'm ready to spend the $100+ on it.
For frothing, I go with the same amount of milk (around 3-3.5 oz) and pitcher size as Vinster. I initially used a bigger pitcher but it just did not work.
One for good measure why not https://lh5.googleusercontent.com/-c...913_181004.jpg
Thanks for all the good info here guys, its been helpful.
I just ordered some Rustico and Toscano from Counter Culture, would love to pull those shots with that!