La Marzocco GS/3 Steam Wand Issues - Barista Exchange2024-03-29T12:06:40Zhttps://www.baristaexchange.com/forum/topics/la-marzocco-gs3-steam-wand?feed=yes&xn_auth=noHey Andrew--
We also just go…tag:www.baristaexchange.com,2009-05-22:1688216:Comment:4731222009-05-22T03:25:07.422ZStephanie Ratanashttps://www.baristaexchange.com/profile/StephanieRatanas
Hey Andrew--<br />
<br />
We also just got a GS3 in the roasting space, and I've sort of been having the same problem. I honestly think that it's going to take some getting used to and working on technique, because I've voiced this problem to others and they don't seem to think it's much of an issue. One thing that did help me-- is to turn up the steam wand pressure. I don't actually know how helpful that will be to you, because I'm used to working on really high powered steam wands and so that's what has…
Hey Andrew--<br />
<br />
We also just got a GS3 in the roasting space, and I've sort of been having the same problem. I honestly think that it's going to take some getting used to and working on technique, because I've voiced this problem to others and they don't seem to think it's much of an issue. One thing that did help me-- is to turn up the steam wand pressure. I don't actually know how helpful that will be to you, because I'm used to working on really high powered steam wands and so that's what has helped me. Let me know if you come up with anything that seems to help-- and how that new wand tip works out. Andrew, I have owned three co…tag:www.baristaexchange.com,2009-05-22:1688216:Comment:4731172009-05-22T03:17:24.403ZN. Freemanhttps://www.baristaexchange.com/profile/NWFreeman
Andrew, I have owned three commercial espresso machines and each one had its own peculiarity heating and making quality foam. One machine may steam slower than others even of the same make and model, some required that I move the pitcher around to decrease large foam bubbles and my present machine requires me to keep the tip in the center of the pitcher and not move it until I release the pressure.<br />
<br />
When I was in Seattle last year we visited Espresso Specialists Inc. representative of Franke,…
Andrew, I have owned three commercial espresso machines and each one had its own peculiarity heating and making quality foam. One machine may steam slower than others even of the same make and model, some required that I move the pitcher around to decrease large foam bubbles and my present machine requires me to keep the tip in the center of the pitcher and not move it until I release the pressure.<br />
<br />
When I was in Seattle last year we visited Espresso Specialists Inc. representative of Franke, La Marzocco and Rio. I was given the privilege to make my wife a latte and myself a cappuccino with a new La Marzocco GS3. Having been used to a machine that requires me to keep the tip in the center and stop pressure at 120f so as not to burn the milk, I duplicated this steaming without thinking of any other method, and I received perfect foam using their 2% milk. I don’t know what steam wand was on their machine.<br />
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My experience has lead me to believe that developing a technique has been more important than wands and tips and most of all I look for a brand of milk 2% or whole that is high in protein as it gives a better quality foam. New wand is not going to cure…tag:www.baristaexchange.com,2009-05-21:1688216:Comment:4728632009-05-21T22:05:44.602ZJason Shipleyhttps://www.baristaexchange.com/profile/JasonShipley
New wand is not going to cure your problem, a new steam valve may give you a more positive off. This may also be a technique issue, you may be changing the position of your pitcher or not removing the tip from the milk quickly enough as you shut the valve.
New wand is not going to cure your problem, a new steam valve may give you a more positive off. This may also be a technique issue, you may be changing the position of your pitcher or not removing the tip from the milk quickly enough as you shut the valve.