And to add… most cafes in Australia (at least the ones I’ve ever been to) all use e61. Maybe something to do with La Marzocco having an almost-monopoly here
Depends on the microwave actually. I used to have a microwave with two knobs: power and time, so setting the first was as trivial as setting the latter. Now I have one with a dozen capacitive buttons and changing power settings requires a sequence of presses akin to some Street Fighter combos.
You still need to take out of the microwave and stir a few times and do it once or twice more until it’s evenly hot. To each their own but I maybe use my microwave once a week.
The entire point of running it on lower power is to avoid any uneven heating and manual intervention. Some really delicate foods I've put on low with plenty of success
