Question about Jura Capresso Impressa X90 Espresso Machine

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Steamed milk We cannot get the steamed milk or foam to get hot enough so that when we add the expresso the drink is luke warm. 120 degrees to be exact

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I've just taken delivery of an S9 and my lattes were lukewarm too. What you have to do is move the dial on the steamer to the 3 o clock position. See http://cdn2.libsyn.com/coffeegeek/jura_frothxpress.mov?nvb=20081110133816&nva=20081111133816&t=018ee7ad85c33f422c6a5 . Latte I just made was piping hot. If that doesn't fix it, try the Products settings. If still lukewarm I think you should contact your dealer, maybe you have a duff machine.

Posted on Nov 10, 2008

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Despite having thoroughly cleaned the cappucinator and descaling the system recently, we just don't seem to get real steamed foam. It appears to be just hot milk with a few bubbles on the top.


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http://www.manualnguide.com/dl/10372/

Go to the above link and download the manual for the BCO 120T

It should provide the basics to get you going

Making a good espresso with steamed milk takes practice

If you don't have the frothing pitchers.. buy a couple in different sizes

Used cold low fat or non fat milk..

It takes practice to get good at it.. a hand on the side of the pitcher to make sure you don't scald the milk.. etc.. you don't want the milk to bubble/boil..

If you have a control valve for the steam pipe.. immerse the pipe about an 1/2 inch or so into the cold milk and slowly open the valve.. until you have it open full. Jostle the pitcher to move the milk around pretty much during most of the process once it begins to warm and foam.. raise the pitcher to heat the milk in the bottom .. then lower it as the foam begins to form...never letting the steam pipe out into the froth. Once done..wipe the pipe clean with a wet cloth.

Grind of the coffee is imporant as well as the roast and when you fill the portafilter don't over tamp.. If you pack it to tightly.. won't brew... too loosely.. brews too fast.. You want to see the coffee shots come out and form what's known as crema... which is a thin layer of tan or light brown foam on top of the shot. If aren't getting this..the coffee is either ground wrong or packed too tight.

It's an art..and nothing beats practice.. there are scores of books and internet threads on how to froth milk and make different coffee drinks..

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1 Answer

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Hi
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1 Answer

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You need practice !

Rules of thumb :
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2 - Use a COLD RECIPIENT to put your milk in.
3 - Foam your milk AT LAST, extract your expresso before, so if you do a not so good foam it doesn't have time to deflate.
4 - If you put any condiment on the foam, it will drop fast, like nutmeg, cocoa or cinamon.
Technique :
a. Put whole milk in a cold stainless steel recipient.
b. Start the machine and let it go for couple of seconds, just to let the first dropplet of water to spat out. When you have a clean and steady jet of steam, it's ready.
c. Swiftly, insert the vapor tube in the milk, if you go too slow, the steam will blow milk everywhere.
d. Go deep in the milk, but don't touch the botttom.
e. Within 5 seconds go toward the surface of the milk carefully, avoiding the big bubbles sound, you are looking for a steady "pcchhhhhh" no grunting, no bubbles, no ear piercing sound. Everytime you loose it, plunge and come back to the surface, eventually you will find the sweet spot.
f. When you are in the sweet spot, keep in mind that the milk surface rise during the process and you have to follow it, so rise slowly, following the path of the foam/milk.
g. If you feel the pot becomming to hot for your finger, you have to stop, milk doesn't like to be heated that much.
h If you succeed you will have a whole pot of foam, the milk wont separate from the foam and when you pour it, it will be like a deep creamy soap foam.

Good luck,

JF

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2 Answers

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Nov 05, 2007 | Jura Capresso Impressa Z5 Espresso/Coffee...

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