John, I take your point, but in industry we deal every day with people who ought to know better, who just cant resist coming up with how they nearly burned themselves on the hot water coming from the espresso machine, or how they burned themselves on the steam / er, and how it shouldn't be like that. If you buy or work an espresso machine, domestic or commercial, surely you accept the thing is nothing short of being a hot water system and steamer. Ergo, if someone hasn't already mentioned it, it's hot and capable of burning you. Mums, Dad's and all other coffee lovers never had any trouble texturing their milk before when this machine was previously fitted with a "regular" steam pipe, except if the technique hadn't been explained to them, if they hadn't had enough practice, if the milk is not frothing periodically due to lipolysis, or if they were simply incompetent. G. I really have no objection to a manufacturer improving their product, but it's simply amazing how we (they) have to keep "improving" or developing things in order to account for the lowest common denominator, ie incompetent operators.
