Experiences 1st week Quickmill

Hello I wanted to tell you about my experiences with my new fully automatic machine from Quickmill.
So now that I have my Saeco Magic de luxe 8 years and it still runs top without any repair, but I appreciate a good espresso I have recently in a good shop the Quickmill see and test.
What should I tell you; My wife immediately made a down payment so that we could get one with the next delivery.
I tried various settings on the first evening and couldn't sleep from the coffee consumption afterwards.
I have already tried two coffee varieties and must say that I am enthusiastic about the taste. No comparison to Saeco, although she wasn't that bad. But the espresso's in a different league.
Heating times are significantly shorter.
The operation is a bit different, I had to get used to it a bit.
(You always have to turn a wheel for the amount of water !)
The water tank is a bit more cumbersome to remove, but it is much bigger. The waste container should then be emptied at the same time, as it can also be emptied, since it is not directly accessible.
My conclusion is that I have not drunk such a great espresso from a fully automatic machine before.

Greuss Driver

Hi,

my Quickmill 5000A has been at my house for about 2 weeks now and I'm thrilled.

However, the milk foaming doesn't really work for me. Either the foam is gone in a short time or I screw up the whole kitchen - are there any tips from a specialist?

Hello ice core,

the fat content of the milk and also the temperature play a large role. Only use milk with 1.5% fat or less, and basically only milk directly from the refrigerator.

I would like to give you my statement about foamed milk.
I am the owner of a Gastromaschine (sieve carrier) and read myself through some forums at that time. There's also a forum of screen bearer enthusiasts who put in a lot of effort to finally get the perfect espresso and cappucino brewed.
The people do it with such meticulousness that you can hardly imagine.
The coffee is measured with special sensors on digital thermometers and drilled sieve holders, seconds are stopped, the coffee powder used is weighed to a microgram, the contact pressure of the ground material is measured with personal scales, throughput times are checked with stopwatches, coffee quantities are measured to the millilitre.......

>Amongst these people there are still quite a few who recommend ultra-high temperature durable or "longer fresh" milk from coated cardboard packs as the optimum as the first choice for cappuccino drinks

>You can certainly argue about the fat content.
However, as our Chancellor's cabbage so aptly put it back then: "It is decisive what comes out at the back!"

Whoever seriously thinks that the taste result of UHT milk in cardboard bags with cardboard taste is preferable to that of fresh milk in bottles (even better organic milk in brown sun protection bottles), in my opinion no longer has all the taste senses together.

My recommendation therefore FRESH! organic milk in brown bottles with at least 3.7% fat content, if it should taste good for all milk drinks. Some people do not tolerate fatty milk, then it may also be 1.5%.
Alternatively also milk from the company Landliebe in clear bottles.

What is the "most beautiful" foam when it tastes like shit?

By the way, it is not the fat content of the milk that is decisive for the foamability, but the protein content.

Well, the Mäc wants a lot of fun trying it out.

...very true contribution