I soaked the portafiller in vinegar for 10 minutes, sprinkled in a little salt then rubbed with my finger, the film came of OK and it is quite clean now.
It took 2 minutes to clean, the commercial espresso solution recommend by BM77 is the smart answer to clean the shower screen too and other parts.
interested to see if any residue in the portafiller....will do a flush shot....
Brokemusician77 is bang on about the espresso machine detergent. Soak your basket, PF, shower screen etc in it overnight and when you pour it out in the morning, your buildup will flow with it.
I use "Clean Express", from espressotec in Richmond (though it is an import you should be able to find in many places). It is economical and lasts a long time - only requires a small amount mixed with water.
I think it has been mentioned before,…
I began to notice it was taking longer to heat the milk each time I used OTTO, and I was not getting the heat I wanted.
I’ve been recording my settings and grinds, nothing had changed significantly. I started to record the time it took me to heat milk, last night and this morning it was over 2 minutes and the steam was spurting. I remove and clean the nozzle after every use.
I just used OTTO, and even thought I cleaned the wand nozzle well after the last use, I gave it an extra clean and reamed out with a toothpick and the strands from a thin nylon brush, plus blowing and flushing with water, nothing came out that I could notice
On this use, I made sure I kept with my current tamp & grind settings, the steam came out in a steady stream, it took 70 seconds to texture and heat the milk and a further 15 – 20 seconds to bring the heat to how I wanted it, a real improvement.
Maybe even the slightest milk residue can have an big impact. (the steam hole is tiny)
I kept the steam open after this use to clear any residue and so a steady jet of steam came out.
I am only inserting 5mm of the nozzle into the milk, getting good swirling and texture. Would going deeper with the wand after texturing speed the milk heating up?
What milk heating times are others experiencing?
Hi Coops - wow, you are way ahead of me with your charting and timing. I have not yet started to record times for my milk steaming.
I will say that I have not noticed any significant slowing down of my steaming over the last three months. I make sure I clean the steam arm and release all pressure as quickly as possible after I have finished my steaming. I also have cleaned the steam hole a few times with a toothpick.
The variations I notice are the overall presence (or lackthereof) of pressure during steaming. I find that if I have sufficient pressure then the milk texturing and steaming is quiet. If there is not enough pressure I get a very loud screaming/roaring sound as I steam. It feels like you are working with a jet engine sometimes
In terms of volume, I am normally making one decent-sized latte, so the pitcher is filled to one centimeter below where the spout starts (on the inside). I put my jug in the fridge during the extraction. My milk starts the steaming process at about 11 or 12 degrees C, I texture until about 20 degrees and heat until 58 or 59 degrees. The temperature will continue to rise to about 60 or 61 after steaming is finished I find.