Making Cappuccino's in the Wild
So, just to set the record straight, I drink what Juan Valdez drinks....Black Coffee, strong, no sugar My wife, however, that is a different story. She needs a Soy Cappuccino in the morning. We don...
Forum Discussion
JiminDenver wrote:
What do you think creates the inconsistency or how is it inconsistent?
Well there are a couple variables. The amount of water is measured, so that's stable. The Soy Milk is measured so it's stable. The temp of the soy milk when it's poured in the unit is out of fridge so that's stable. The coffee measurement is the least accurate of all the elements. They just say to fill the little hopper thing level and don't pack it. The grind of the coffee can change things but we were using a consistent fine espresso grind. The instructions say when the button "pops" it will take 10-15 seconds to push the espresso up the unit into the frothing chamber. Sometimes it's acceptable(not great) and sometimes it separates and tastes bitter. Real surprising cause the little unit seems to be well thought out and certainly is not a piece of junk. We have tried to keep the heat the same too. Just don't get it. But we have found that we have a little 110v milk frother that my bride can toss two Starbucks Via's into it and some soy milk and let 'er rip. Makes her a frothy cappuccino type thing that is decent enough for her and is consistent. I will need to get a 1000w inverter to power this little dude though.
