Hi James, You know your shot is ready when you see that the coffee is flowing, at a steady pace for about 18-23 seconds and that you see a nice crema layer in your coffee!

+TheFerit01 the original nozzle of machine has space and wholes which are helpful to make solid foam. but the foam would be too bubble for making latte art. it is hard to make some pattern on the Crema if you use too much foamed milk. that's why i removed the hood of nozzle and filled wholes, leading to easy control a quality of foamed (frothed) milk and making latte art. i hope it might be helpful for you. Plz let me know if you have any question :)

+Norista Comeacasa Thank you for your answer. can you make a video about the making of foam? I can not micro-foam. Can you send the nozzle photos. I'm going to cut it.

+TheFerit01 you can find how to make good frothed milk and nozzle in this video. plz take a look carefully. (Actually now i don't use this machine to make it. so I cann't make it at this moment. so sorry.)

thanks for asking. i used exactly same portafilter and basket. maybe because of "size and freshness of coffee powder". you cann't get thick and rich expresso without proper size of coffee powder. in addition, you wouldn't get it without fresh powder. i usually use powder which is just ground right before extraction and the bean is within couple weeks after roasted. I hope this might be helpful for you :) ciao

Thanks for your answer. So what is the proper size of coffee powder in your experience (i.e. how do you measure the portion)? Also, what machine are you using to grind the beans? Thanks in advance !

Exactly. I removed outside of "tip." The structure with outside makes more air-bubble in the milk. So, single whole is better to control quality and quantity of air during frothing milk. hope thing is going well. enjoy making Latte :)

Thank you! If I may ask, what tool did you use to remove it with?

please help how did you cut it?

+Jin Varrel Usually I turn full or almost full of knob for frothing milk. As you know, there are two steps. At first, you have to put air in the milk (most likely couple second depend on how much milk you used), and then circulate milk upto hot (around 60C or 140F). the reason why circulation is need is because bubble has to be distributed evenly in the milk. that's why separation will start right after circulation. (bubbles are going up, compare to others). plz let me know if you have any question :) ciao

+OldyM Beatz | Hip-Hop Instrumentals / Rap Beats i dont understand mean of "to much watter in the milk?" it meant that "too much water in the milk?"?? if so, i can make following couple comments; 1) during heating milk, the machine uses steam which also contain certain amount of water. so, the milk contain more water if it take time to heat up the milk. usually small machine take time to do it, so it is easily get more water than big and commercial machine. 2) if you think increased volume of milk is due to water, it is wrong. micro bubble by steaming makes it increasing volume. Plz let me know if you have any question or it doesn't make sense.

Thank you so much !! you said everthing I need to know thank you !

See at 1:39 he Purged the steam wand, this removed any excess water from the steam wand ( as water needs to be purged) this will help with your Milk Steaming hugely

+Ivana Soria i removed the cover of black nozzle coz the cover make milk frothier. the reason is the cover makes more air during steaming. although the cover looks so hard, you can cut it with normal knife, such as stationary Knife. (but plz do it with your own responsibility if you will do it.) Enjoy making cafe :)

+Botond Pilipár as you say, the pressure of this machine is about 9. actually this maybe maximum level, meaning that the pressure will be down during brew. when pressure will be down at certain level, the lamp will turn off and turn on boiler. So theoretically the pressure during brewing won't be above 9. If duration is too fast, i think there are following factors you need to check; 1) size of powder might be too large to make espresso after ground beans, 2) amount of powder are too little, 3) pressure of tamping is not enough tight, 4) tamping and leveling is not appropriate (has to be even and tight). Plz think about the factors, as well. hope you can enjoy coffee with your lovely machine :)

Mikail8 Hu for me, the most important factor to make Latte art is the quality of espresso which has to be rich texture with crema and aroma, in a way. that's why i usually use beans which are roasted within couple days before deliver. Beans are stored in freezer after deviding into plastic bags (100g per bag) until usage. beans are gound by grinder right before extraction. although i didnt use beans from famous coffee company, the taste is much better than those. i believe roasted beans around 5days-2wks are proper period to make good espresso. i hope this reply is answer to your question. Enjoy coffee life :)

Thank you for your fast reply it is very helpful for me :)

Hello everyone, ı have a question too u. I am so lazy... So ı dont wanna do this operation (freezing, grinding or ext). Can u give a advice that where ı can buy best coffee for latte art... it must be global product. Thank u again

コメントありがとうございます。 この当時から「ボダム ビストロ コーヒーグラインダー」を使用しています。家庭用としては、使い勝手がいいもので、それなりの「挽目」のコーヒーパウダーを作ることができると考えています。ラテアートする際は、それなりの粘度（とろっとしたという意味）のエスプレッソが必要ですが、それにはタンピングと適度な挽き目の豆が必要だと思っています。挽き目が十分に細かいと、軽くタンプしただけでも大丈夫です。一方で、挽き目が粗いと、頑張ってタンプしても十分ではありません。そう考えると、挽き目（つまり豆の状態）が重要だと思っています。 またミルクについては、ピッチャー毎に位置が異なると思いますので、試行錯誤だと思いますが、大よその位置は「真ん中よりも少し壁側＆ハンドル側」でしょうか。ただし、ピッチャーの前後左右の角度を変えるとその位置も変わりますし、ミルクの回転が変わります。ミルクの代わりに「水＋粗目のコーヒーパウダーを少々」を使って、ノズルの位置と回転の関係について試してみるといいかもです。　頑張ってくださいね　 （何かあれば、またコメントをどうぞ）

Norista Comeacasa 返事ありがとうございます！参考にして練習頑張ってみます(^O^)/

+Jin Varrel 　i believe 51mm tamper fit to the machine (in contrast, 49mm is too small). hope thing is going well :)

I bought coffee beans from Japanese local store, "Coffee Tonya" But I dont think you can get it through the store. To have good quality of espresso, freshness of coffee powder is one of very important criteria. if you have coffee beans grinder, it is better to get coffee bean itself which is roasted recently. if you dont have grinder, you have one choice, just get grounded powder. So, I recommend to have grounded fresh coffee powder from local coffee bean store or some cafe which you can access easily. if you have any question, Plz feel free to ask Have a good New Year :)