Thanks, that is a 'snap ball tea strainer', I purchased it from amazon and included a link to it in the video description :)

Hi Richard, I mention this at 12:36 including what I do to prevent it's occurrence. I do not personally have any modification suggestions however if you head to part 1 of this video series the are people sharing ideas in the comment section under my pinned comment where I mention the issue. Part 1: kzfaq.info/get/bejne/bLKKY7t8zMe0koE.html

@@tyler.martin Thanks Tyler, I will give it another go this afternoon. Once again thanks for your help. Your videos are the best I have found on how to froth milk properly.

@@richardpartridge192 Thank you for your kind words, all the best with it :)

@@tyler.martin Yor deserve the praise. I tried several times to remove the outer frothing wand but on every occasion I tried the inner wand blew off with my model! I guess I will have to do the best I can with what I have.

I mention this at 12:36 including what I do to prevent it's occurrence. I do not personally have any modification suggestions however if you head to part 1 of this video series the are people sharing ideas in the comment section under my pinned comment mentioning the issue. Part 1: kzfaq.info/get/bejne/bLKKY7t8zMe0koE.html

Glad to hear :) thank you

That sounds ok, it could just be that the grinder is more efficient or in better condition than the one in the machine I used, there are also other variables to factor in such as the physical attributes and condition of the beans used in each case, so the exact dial setting that works in each unique case will differ. If you get little to no flow, it's usually a result of compressing coffee that is ground too fine. So you adjust a notch less fine and reassess, remembering it will take 2-3 coffees to show the new results of each setting change. Start off fine and work your way towards coarse until you get a slow flow. The idea is to find a setting where the espresso flows out slowly, with a higher viscosity than the factory default watery shot. It's also important to remember that the exact settings required to achieve the ideal flow will vary slightly with each different batch of beans, so sometimes adjustments are required each time you add different beans. You can also experiment with turning the min/max dial on the face of the machine anti-clockwise slightly if you get no flow on the finer grind settings - as having a too much coffee ground up and compressed in the machine will also potentially restrict flow. It can also help to take the infuser out of the machine and clean it regularly for optimal flow, the instructions to do so are in the user manual. Yes the same theory applies, aerate and emulsify. However if the liquid lacks the necessary macros/components such as protein and fats then the process will not occur exactly as shown, and the introduced air will not remain suspended for as long as intended. If you're not using diary milk then you can use barista formulated plant based milks to achieve similar results. Or with the addition of the necessary ingredients/macros you can adjust the chemistry of your chosen plant based milk yourself to have it more closely resemble that of diary milk.

@@tyler.martin great thanks a lot, great Information and a lot for me to be getting on with…Will try these tips out. Thanks again!

@@shahedsaffari365 You're welcome, all the best :)

@@tyler.martin one more thing. With my oar milk I am able to get super silky milk but only about 1/3 of the milk is like this, the rest is like it has not been worked. Is this cos I didn’t generate enough bubbles or work them in deep enough? Again thank you man - easily the best tutuorisls on KZfaq for this 🤟🤟🤟

​@@shahedsaffari365 In the case you have foam on the top and liquid on the bottom when using a milk that works, it could mean you haven't had a vortex from start to finish folding the air throughout the entire mixture, so it'll just sit on top, or you've steamed too hot and excessively broken down or denatured the proteins resulting in the air releasing. However if you're not using diary, or a 'barista formulated' plant based milk specifically made for steaming then you'll work the small amount of reactive components available in the said liquid and get some result sat on the surface yes, but beneath that foam layer the majority of liquid will just be flat as if it hasn't been steamed. Remember it's just water with a very small percentage of oats, or almonds etc depending on what you use. So if you imagine steaming just water by itself, will steaming it achieve the desired creamy result? No because there isn't the necessary protein and fat etc. If I add an odd pinch of oats or almonds to that water and a drop of oil, will that result in creamy milk throughout, no. The ratios have to be right for it to work as intended. This is why there are barista formulated variations of plant based milks available specifically made for steaming, to closer resemble the results achieved with diary due to chemistry. I'd say learn with a milk that is known to work so you can rule out the problem being the milk and know when you've mastered your technique, with that you can then have a solid base for comparison and be experienced enough to quickly recognise which milks work and which don't etc. All plant based formulations behave differently and you learn this best through hands on experience, much like skimmed dairy milk behaves differently compared to full cream diary because of the reduced fat content. There is behaving differently which results in you making minor corresponding tweaks to technique to achieve the desired result, and then there is just plain trying to make it work with something that just simply doesn't have the required chemistry. Protein and fat content are very important.

Hi, yes no problem - The video is intended to show how to make ginger tea, with no medical claims or advice, other than one should consult with their doctor to ensure it's safe for them to consume. All the best.

@@tyler.martin thank you sir!!

Cheers, glad to have helped :) Yes that's correct, it's just food colouring for demonstration purposes - as it can be difficult to see the milk spinning etc. on camera

Glad you're now happy with your results, well done :)

Thank you :)

Great outcome :) glad the video helped

Thanks for showing your appreciation and kind words :)

You can make a 'layered latte' by slowly pouring espresso into steamed milk, the espresso has to enter the milk gently so that it doesn't all just mix together. Pouring the espresso over the back of a spoon can help with the gentle entry. When steaming, break the surface of the milk a good amount to make plenty of micro foam, similarly as you would when preparing cappuccino milk.

Thanks for showing your appreciation, glad to have helped. Other than following the ideas in my adjust settings video and maybe doing a full maintenance; descale and infuser flush etc. as per the manual, i'm not sure what could improve the situation. Adjust settings video: kzfaq.info/get/bejne/pMmBfKmSuNuUlIU.html Manual: www.delonghi.com/en-au/manuals/ecam22-110-sb-magnifica-s-automatic-coffee-machine/p/ECAM22.110.SB

Thanks for replying, I ended up opening up the machine and moved the grinder cogs around a notch as I had to with my previous Magnifica and finally I am getting full strength pours, it does beg the question as to why Delonghi don't send these out with the ability to use the full range of the grinder in the first place . Its a shame you aren't doing more coffee videos because you are good at them , best of luck in whatever direction you take .

@@paulcosentino7032 oh right ok, that sounds interesting to me, congratulations on finding a solution. Thank you for your kind words :)

Glad to help, thank you for sharing your appreciation

Cheers! Enjoy the process :)

As opposed to cutting the ginger into few cylindrical slices, wherein the vast majority of the surface area is not immediately exposed, I feel breaking up all of the fibers through grating the ginger against the grain, allows for quicker release of the beneficial constituents, without the need for prolonged heat/extraction time.

Cheers :) glad it helped

Thank you, you're welcome, glad to hear :)

I don't know of any sorry. I've seen replacement wands and tips out there for other models but not the evo.

I talk a little bit about this in part 2, always check the nozzle is firmly in place every time before steaming, clean and dry wand components will offer more grip to one another. Submerging the nozzle too deep in the milk increases the chance of it blowing off.

Спасибо

glad to hear :) thanks for showing your appreciation.

That's strange, are you holding down the button until the adjacent green light begins flashing, and then letting go of the button, or are you letting go before that? The light indicates that you are overwriting the programming. If it isn't flashing then it's just operating as usual, and in that circumstance pressing the button again to stop the delivery of coffee at anytime will stop the coffee, but it will not reprogram the machine, it's just a manual stop function. Could this maybe be what you're doing? Other than that I'm unsure why your machine would not be reprogramming/retaining the new programming unless the computer electronics aren't functionally as they should.

Thanks for the compliment, I appreciate it. I can understand how some may have presumed this may have potentially been the birth of a coffee channel. I can only hope that what I have managed to share on the topic has been of value. Thanks again for showing your appreciation.

Thanks :) I appreciate that

Varsågod, tack :) Skål!

I don't have any particular brand or model recommendations, though I will say I began using this machine when I made my first ever coffee - shortly before filming the other coffee videos. It's suitable for a beginner, or maybe even just someone without too much preference that desires the simplicity and convenience. However if you're more of a 'coffee connoisseur', and would like to have more involvement in the form of manual control over a number of variables that determine espresso outcome, then this automatic entry level machine may leave a lot to be desired. In that instance, a manual espresso machine may be a better suited option.

​@@tyler.martin Thank you for sharing your experience - I appreciate your insight 🙏

Glad to hear, thank you :)

Thank you for recognising my efforts and showing your appreciation :)

That doesn't sound ideal. I recommend purging the steam wand prior to steaming milk, purge until the steam is coming out strong and steady, this can usually take at least 10 seconds, then close the steam valve, submerge the wand in the milk about 1cm and then reopen the valve. I do this transition within a second or so, otherwise the steam supply has to reinitiate again from the dribble it begins with, defeating the main point of pre-purging - with this machine. If a lack of sufficient pre-purge isn't the issue then it could be that you have limescale build up in the machine and wand, so a de-scale could resolve the problem or maybe even run the descale twice if it's over due. Also make sure the wand tip nozzle attachment is clean on the inside, it can easily be half blocked with dried milk over time if you don't post-purge, and take it apart to clean often. If none of these things help and there's plenty of water in the tank and you don't have a blocked water filter that needs replacing, then I'd probably begin to suspect a mechanical fault .

Not in this case. Heating speeds up extraction time for chunks or slices of ginger in water. Much like putting ginger through a centrifugal juicer, grating the ginger against the grain releases the juices and breaks up all the fibers, exposing much more surface area instantly wherein many of the beneficial constituents are rapidly released, so a prolonged extraction time/exposure to continual high heat isn't necessary.

Just pull a couple of shots, then add as much hot water as you like separately from a kettle - find your personal preference through experimenting, you can simply slowly add water to espresso, stopping frequently to taste it, then obviously stop adding water when it reaches the taste strength you like. Measure the total drink volume, subtract the volume of the shots and then you now know how much hot water you like to add. There's no real set standard on ratio, everywhere makes it differently and will argue about what is the right way. For black coffee personally on this machine, I like to sometimes pull one 35ml shot, remove and discard of the crema using a teaspoon, and then add like 200ml hot water.

@@tyler.martin Thank you M8. Is it possible to make decent black coffee but not by diluting espresso. Its automat so I mean I expect just to press button and get tasty americano. I'm going to buy this caffeemaker today that's why i'm asking again... sorry for that...

​ @Damsloe Actually that's how it's prepared in cafes. The methods of making a black coffee where the espresso is not diluted is what you receive when ordering filtered coffee or French press coffee etc. If you order long black or americano coffee it is made with espresso combined with hot water. There is however a function on this machine for a 'long black coffee' (the two buttons on the right side) , but it is essentially just a long over extracted espresso, because the hot water just continues to run through the single coffee puk for an extended period to give more milliliters of coffee in the cup. Hence for the best flavour; a barista will pull an espresso for around about 25-30seconds and combine that with hot water. This machine doesn't produce the same quality you may expect from a cafe. Lastly I want to remind, I am not promoting this machine, that is not the purpose of my videos, I show how I use it, for those who may own it and look for inspiration. This machine may not meet your expectations. All the best :)

@@tyler.martin Many thanks

I have a video on how to steam milk :) So for cappuccino, it may be easiest for a beginner to just stay a little longer in 'phase 1' stretching the milk longer, then you will have plenty of volume for a cappuccino. Add the thick creamy milk you've just steamed to a 30ml espresso shot, top it with a dusting of chocolate powder if you like and you'll have made what is typically referred to as a cappuccino.

Thank you Tyler! xx

Correct, the eco function 'reduces energy consumption in compliance with European regulations.' I'm not sure whether there is a difference in coffee strength with this function on or off, I have not tested, though you could be onto something. From what I can gather by reading the manual, the eco function just keeps electrical components such as the water heater on standby when not in use, rather than constantly hot and ready to go, thus saving electricity. These components should still fully function as per usual when requested, though maybe just not as instantaneously in comparison to when eco mode is not on. Understandably in this circumstance wherein eco mode is enabled, the related components will only receive the energy required for full operation on command, and therefore will then need a few seconds to heat up first for example in the case of a water heater. If you're just turning your machine on to use it and then turning it off again then there's not much point in having eco mode enabled. If you don't have access to your original manual or prefer a digital copy, it can be found here: www.delonghi.com/en-au/manuals/ecam22-110-sb-magnifica-s-automatic-coffee-machine/p/ECAM22.110.SB The instructions on how to turn eco mode on or off are on page 10 of the english version under the heading 'energy saving'.

@@tyler.martin Thank you so much for your detailed explanation. Indeed I'm actually wanting to make the beverage stronger. I've seen a video where there's a switch on/off at the back of the machine to do this function where the first dial is pressed and the strength dial is turned clockwise to achieve this. Unfortunately there's no such a switch at all. Do you happen to know if that's still possible to do without that switch please!? I will watch the video link you have kindly provided. It may have this? 😊