espresso making mags?

[pechelman]

shit

i typed a big response and it got trashed

basically, yes, clean it
use citric acid or vinegar if you have it
if not there are lots of products available on the websites

follow your machine's instructions, especially if you haev a 3way valve.

remove any part you can, like the shower screen, portafilters, etc, and soak in solution as well to remove coffee oils

[haydukelives]

shit

i typed a big response and it got trashed

basically, yes, clean it
use citric acid or vinegar if you have it
if not there are lots of products available on the websites

follow your machine's instructions, especially if you haev a 3way valve.

remove any part you can, like the shower screen, portafilters, etc, and soak in solution as well to remove coffee oils

I also hate it something hits the wrong whatever and poof......your 2 page type disappears.

but it would be so disappointing not to hear more detail from the master. it would be too easy to just buy the commercial liquid,and too expensive for dilute hcl.

so lets be specific - what ph should the solution be to dissolve the coffee bean goup and hard-water calcium plaque inside the pipes without harming the seals or whatever it could harm? i have read that vinegar may not be good.

i have noticed with an open water-boiling pot (where i could see the surfaces) that the brita or pur filter not only prevented further calcified build-up but eventually removed what had previously been deposited.

so maybe when you have some time and are wired on a few xtra shots you could re-type that masterpiece

thanks

[Lev]

This is awesome. Enjoy:

[PedalPaddle]

i will be descaling my expobar lever sometime in the next few weeks and if i have time i will do a little TR and post some pics. citric acid is my solution of choice, using a tbsp or two into the res water tank, which is about 96 oz on my machine. it is a couple hour process, mostly just letting the machine sit and the acid doing its work dissolving the buildup. i have installed a switch inline for my overflow so i can manually turn it on/off, overriding the normal automatic circuit. a couple hours with the machine full of acid, a second fill and another little while sitting, then a proper flush or two and you are set. (i fill and flush entire machiine, overflowing boiler so that solution in coming out of steam wand and of course the hot water tap.)

this is good maintenance to do anually, perhps more frequently depending on the water that goes into the machine. i clean my machine w/cafiza every how ever often it needs it, but usually once a month. this takes about 10 minutes and keeps all the old damaging burnt oils from messing up your brew.

this supports 6-8 pulls per day as long as you flush the grouphead after each session or pull - at least that's how it is for me.

[FlimFlam]

Hey guys I was over @ Chris' Coffee this week and had him pull me some shots of his Black Pearl Espresso. It was EXCELLENT!!!
He recently made some refinements to his roasting process with this blend.
If your looking to try something new I think this roast competes head to head with Italy's best.

[iscariot]

After wanting an espresso maker for so long, and not really wanting to drop $700 on a grinder/lever machine, lukaski bought me one of these for christmas.

http://www.handpresso.com/


This video shows a pretty good idea of the shots.
http://www.handpresso.fr/products/wild-domepod-EN.html

$115 CAD, Pumps up to pressure like a mini bike pump. Very portable.

The shots that come out of this are consistent. Very smooth, taste is bright.

Like, "Holy shit! This is coffee?! It tastes like fresh juice from a coffee bean!" bright.

I'd say a medium to high complexity (I have a pretty sharp palate for wines, coffees, schotches, chocolates, etc...). Complexity is kind of like when you taste a grape (regular french press coffee with a your favorite brand) versus tasting wine (same bean in the handpresso).

Crema is definitely there, but not like when you see some of these guys pulling shots from lever machines, where 3/4 of the shot is crema. I'd say if you get 1/8 to 1/4 of the shot as crema from the handpresso, you're doing well. The crema is smooth, but not complex with coloured gradations/spots/stripes like you get from a lever machine. The video above gives a good idea of the crema colour, consistency, and amount.

Very happy with it so far and am starting to experiment with water temps, grinds, etc... I have to build a tamp as it doesn't come with one and I've been tamping the grinds with a spoon, as in the video.


I've had espresso from a variety of machines and machine types. Most has come from Rancillo Rocky and another $3500 Italian machine (all steel, copper, and ceramic two chamber machine, that I can't remember the name of right now).

I'd put the quality of the espresso from the handpresso at about the $600 to $800 machine. Definitely not entry level, but not a $5000 machine either. I've had worse shots from a Rancillo Silvia Rocky machines.

IMHO the hanpresso puts out better shots than the Rancillo Rocky on a pretty regular basis.

[Meadow Skipper]

^That looks pretty awesome, in fact I'm blown away. Want.

And that was an outstanding review BTW.

[iscariot]

^That looks pretty awesome, in fact I'm blown away. Want.

And that was an outstanding review BTW.

Thanks. Get one, you won't regret it. lukaski got mine at MEC (Canada's version of REI).

They have an "intense" portafilter available on the website.
Slows down the shot process a bit. I'm really tempted to order it, but then again the regular filter it comes with makes a pretty fucking intense shot.

[BurnHard]

BUUUUUUUUUMP MOTHAFUCKAS! PSA OF THE DAY:

http://slickdeals.net/forums/showthr...5750&t=2592155

Baratza Virtuoso at Williams & Sonoma for $49.99!!!!!!!

They're getting discontinued, W&S is selling out they're stock.
Go in PERSON, don't call, ask the employee to check the price on the computer because the price on the item is still listed at $199. Got one yesterday, super stoked

[couloirman]

After wanting an espresso maker for so long, and not really wanting to drop $700 on a grinder/lever machine, lukaski bought me one of these for christmas.

http://www.handpresso.com/


This video shows a pretty good idea of the shots.
http://www.handpresso.fr/products/wild-domepod-EN.html

$115 CAD, Pumps up to pressure like a mini bike pump. Very portable.

The shots that come out of this are consistent. Very smooth, taste is bright.

Like, "Holy shit! This is coffee?! It tastes like fresh juice from a coffee bean!" bright.

I'd say a medium to high complexity (I have a pretty sharp palate for wines, coffees, schotches, chocolates, etc...). Complexity is kind of like when you taste a grape (regular french press coffee with a your favorite brand) versus tasting wine (same bean in the handpresso).

Crema is definitely there, but not like when you see some of these guys pulling shots from lever machines, where 3/4 of the shot is crema. I'd say if you get 1/8 to 1/4 of the shot as crema from the handpresso, you're doing well. The crema is smooth, but not complex with coloured gradations/spots/stripes like you get from a lever machine. The video above gives a good idea of the crema colour, consistency, and amount.

Very happy with it so far and am starting to experiment with water temps, grinds, etc... I have to build a tamp as it doesn't come with one and I've been tamping the grinds with a spoon, as in the video.


I've had espresso from a variety of machines and machine types. Most has come from Rancillo Rocky and another $3500 Italian machine (all steel, copper, and ceramic two chamber machine, that I can't remember the name of right now).

I'd put the quality of the espresso from the handpresso at about the $600 to $800 machine. Definitely not entry level, but not a $5000 machine either. I've had worse shots from a Rancillo Silvia Rocky machines.

IMHO the hanpresso puts out better shots than the Rancillo Rocky on a pretty regular basis.

Have you also tried the mypressi twist? Seems like the only real competition. I have been dying to buy one for use in the outdoors but havent laid down the money yet. I have the handpresso but dont like the whole boiling water touching plastic thing so I never use it.

[BurnHard]

Holy fucknuts!!!!!!!!!!! Best coffee I've ever tasted. This home-grinding has something to it...

Love the Baratza Virtuoso! Been experimenting with different grinds, french press, mocha machine, drip ... geezus fuckin christ I've had like 8 cups of coffee today, it's the after-taste, it lingers for 10-20 minutes and just blows my mind. Good shit!

[StopMakingSense]

Well, here we go. I love espresso and getting something local at the top of the canyon in the morning isn't really much of an option. But I do have options... and that is to make my own espresso!

After reading the thread I'm with the understanding of a few things to get a good shot
1.) Start with good whole fresh beans
2.) Grind the beans right before you brew your cup with a good grinder
3.) Use a good machine to brew the cup

Getting good beans won't be an issue, I'll just experiment from some of the local shops in Sandy. Buying a good espresso machine, now that's something I think I'll end up waiting on, at the moment my budget is for a macchinetta and I'd rather just buy a good grinder that will last me.

Anyways, looking over this thread brought me to the conclusion that Baratza made some really good grinders that wasn't going to cost me a $1,000+ ... The Vario seems like the tits and I don't mind spending the cash if it's going to last me some decent time.

Opinions?

[Lurch]

I have had a Rancillio Rocky for ~ 6 years and it is still does a great job. The only thing that bugs me about it is that it can hold about half a portafilter worth of ground beans in the chute. So the first shot in the morning can have some stale grounds until the chute is pushed clear. I've never been able to spot a taste difference from the first cup of espresso to the 2nd though.

[couloirman]

Just roasted my 4th batch in my new Hottop. Holy crap this thing is foolproof to use and is worth every penny. I do back to back roasts waiting about 20 minutes in between for the machine to cool down and I can have a pound roasted in under an hour. It is pretty much set it and forget it once you fine tune your program, so I basically just sit on my porch and play my ukulele while enjoying the smells and wait until I feel like hitting the eject button (I like to stop just before the second crack begins). If you dont have one yet and are on the fence just get one. There might be a larger one coming out later this year that will accomodate a full pound, but I couldnt wait so I got the current P model-- once the higher capacity one comes out Ill sell my P model on here for cheap if anyone wants the hook up.

[PowderAlltheTime]

Did you try the hot air popper route before you went to the Hottop?

[couloirman]

Did you try the hot air popper route before you went to the Hottop?

Nope, just went straight with the Hottop. With things like this, going the air popper route I feel would just frustrate me and turn me off roasting by making it more difficult than it has to be. If its easy at the beginning, you will be more successful sooner and are likely to get hooked. Thats my take on it anyways. The only way to ruin a batch in the Hottop is to not pay attention-- it rocks.

[haydukelives]

The hot air popper works just fine.I have had 2.This one is hotter and quicker Presto Hotlite.For $1. 4+min to city-full city and 5+ to French roast.Does 4oz at a time.Usually lasts 2 days.Working my way thru 20#s from Sweet Marias

[couloirman]

The hot air popper works just fine.I have had 2.This one is hotter and quicker Presto Hotlite.For $1. 4+min to city-full city and 5+ to French roast.Does 4oz at a time.Usually lasts 2 days.Working my way thru 20#s from Sweet Marias

Oh for sure, I know it works just fine, Im not ragging on the hot air popper method at all. Its just not quite as foolproof and is a bit easier to mess up a batch, and I didnt want that to turn me off roasting.

[iscariot]

PSA: Full Auto Gaggia for those that want easy use.



Good deal on the Gaggia Platinum Vision Super Automatic Espresso Machine. Reg. $2100 Sale. $799. (idrinkcoffee.com)



http://www.idrinkcoffee.com/Gaggia_P...ag-platvis.htm

Design

Simplicity and essential lines – that’s how Gaggia describes the design of their Platinum Vision machine. Your eyes are immediately drawn to the large touch screen; below this screen is the coffee dispenser and Espresso Plus System beverage strength dial. To the left of this dispenser is the steam wand with Panarello frothing attachment, and to the right of the touch screen is a cup icon and arrows for raising and lowering the cup tray. The Gaggia Platinum Vision rests on a revolving plate, so you can turn it to reach the side or back of the machine – almost like a lazy Susan.

Touch Screen

The large black and white touch screen shows three cups for small espresso, medium coffee, and large coffee, and in the top left corner displays a steam icon. Below the cups are the words “explain icons,” a clock, and “go to menu.” If you press “explain icons,” the icons are replaced with words, so it will say “small coffee” “medium coffee” “large coffee” and “steam wand.” Pressing the clock allows you to change the clock settings. Pressing “go to menu” takes you to the programming menu, where you can set features such as language, temperature, coffee dose, display, time, view the number of drinks made, and perform cleaning functions.

Brewing

To brew, press the cup corresponding to the type of coffee you want. If you want two of that drink, press the button twice – the machine will show two cups, then brew and dispense your preferred beverage. If you change your mind while the machine is brewing, press the words “coffee stop” that appear on screen while the machine is brewing, and your beverage will stop dispensing.

Rapid Steam Boiler System

The Rapid Steam boiler system reduces the wait time between coffee and steam delivery to just a few seconds, while the stainless steel boiler retains heat and resists wear. By cutting out the down time between brewing and steaming, the Rapid Steam boiler system allows you to deliver the beverage you want, when you want it.

Ceramic Burr Grinder

The ceramic burr grinder results in a consistent, static-free grind – and it works quietly. Insert beans into the sealable bean hopper, which holds 8.8 oz of beans. This clear plastic hopper allows you to monitor the bean levels easily, and the machine will alert you with a “add coffee beans” message when the hopper runs low. Each time you brew, the Gaggia Platinum Vision grinds beans for that shot, ensuring the freshest taste. The grind setting can be adjusted between coarse, medium, and fine using the included grinder adjustment tool.

Bypass Doser

The bypass doser is convenient for when you or your guests prefer a blend other than what is already in the hopper. Just open up the bypass doser, the circular shoot within the bean hopper, and measure out a scoop your ground coffee using the included spoon. Select “pre-ground coffee” in the programming menu as detailed in your product manual, and brew as you normally would.

Opti-Dose System

You can customize the amount of espresso per shot from 7 – 10.5 grams by pressing the icon of the beverage you wish to adjust for two seconds, then select the quantity of coffee to be ground. From now on, this new dosage will be indicated on the touch screen by a difference in the darkness of the cup – if the cup is at its darkest color, the brew will be stronger, and if it it is lighter, the brew will be milder.

Espresso Plus System

A dial located on the coffee dispenser allows you to adjust the body and intensity of each drink, even while it’s brewing. Leave the dial pointed to the center for a regular strength drink, but turn it to the left for a more mild brew or to the right for a stronger one.

Cup Lift

Your cups rest on a height-adjustable drip tray, which can be raised or lowered electronically using the arrow buttons to the right of the touch screen. Remember to empty and clean the cup tray daily with running water.

Active Cup Warmer

The electrically heated stainless steel cup warmer means that you can display your demitasse cups whenever you want. Brewing espresso into a warm cup preserves the temperature, and the crema, better than brewing into a cold cup, so if you choose not to warm your cups on the cup warmer, remember to rinse them with hot water before brewing. Your cup warming settings can be changed in the programming menu to always on, always off, or off while in stand-by.

[Phill]

1 Shot espresso.
1.5 Shots Havana Club 7 años
.5 Shot Disarrono.

Top with heavy cream whipped with raw sugar, cinnamon, nutmeg.


MMMMMM

[BurnHard]

Gawwwd I'm hurtin. 6 weeks cold turkey coffee withdrawal, the first week was just plain painful, then it got easy, now I'm just jonesing for some good espresso!! 6 more days....

That Gaggia is almost identical to the one we have at our office. Goooood coffee. Needs to be decalcified regularly or the coffee goes to shit.

[bagtagley]

Sorry if this has been covered, but I'm looking for an inexpensive espresso machine for the wife for Christmas. She definitely wants a machine, and doesn't want a Nespresso machine (or any other capsule system). Any suggestions? I'd like to keep it under $300.

[iscariot]

Sorry if this has been covered, but I'm looking for an inexpensive espresso machine for the wife for Christmas. She definitely wants a machine, and doesn't want a Nespresso machine (or any other capsule system). Any suggestions? I'd like to keep it under $300.

http://www.costco.ca/Breville-Semi-A....10366845.html

I have this at home, had it for about 6 months now, make shots pretty much everyday. Good, consistent shots for a really good price. I was skeptical before I bought it but I figured I could return it if I didn't like it. I've lusted over a lever machine, but $900 to $1200 for an espresso machine for personal use is just not in my budget (for now).

Makes pretty good shots, not super complex but not plain, medium to bright, not mind blowing bright like my handpresso (reviewed here: http://www.tetongravity.com/forums/s...81#post3141381).

Good crema with some complexity, some striping and spots.

The hot water and steam wand both work really well (the g/f is into fuzzy drinks, I prefer straight up espresso). The steam wand works well on everything form milk to cream, almond milk, soy milk, eggnog. All turn out fluffy, rich, and foamy. The foam thickness/density is about medium, not meringue thick, and not breath on it and it disappears thin.

Turn on the machine and it's good to go in about 20 seconds of heating. The filters that go into the portafilter had one and two shot options, and it comes with a single wall, and a double walled filter for each shot amount. The double walled filter works really well, if you want a reliable shot. The single walled filters work well if you want to play around with grind and get a bit deeper into the making experience. ***Also the double walled filters don't require burr grinder, which can be expensive. You can use your spinning blade grinder and get really good shots from the double walled filters, and save some cash. If you do have a burr grinder, then no problems either.

15 bar pressure, good heat and temperature control so that it doesn't overheat, a purge system that forces additional steam through the portafilter right after the main extraction which gets extra coffee out and makes the puck solid for easy disposal into a know box or your sink.

Great machine for the price, with a good output.


The downside: the scoop and tamp are plastic. So get her this (http://www.idrinkcoffee.com/Concept_...ca-ele-wal.htm) in a 49mm size. Or check out his page for choices that might fit your style: http://www.idrinkcoffee.com/Espresso_Tampers_s/67.htm

Get her this pad for prep and saving your counter from gouges from tamping. (http://www.idrinkcoffee.com/Concept_...a-tamppmat.htm).

Then pick a knockbox that fit your style (http://www.idrinkcoffee.com/Knock_Boxes_s/153.htm)



My experience rages from $2700 italian machine at the shop where I worked, $700 machines at the uni, and espressos and other coffees in the middle east, russia, most of the countries in western europe. I've had good coffee from cheap machines and bad coffee from expensive or trendy machines. I don't have a preferential roast (light or dark), but I do like when the bean has been roasted to match its characteristics. ie. I don't exclusively drink dark or light roast. In general, Starbucks has yet to come up with a roast that I like, they burn/overroast everything and call it "special"; not my bag.

[Benny Profane]

Sorry if this has been covered, but I'm looking for an inexpensive espresso machine for the wife for Christmas. She definitely wants a machine, and doesn't want a Nespresso machine (or any other capsule system). Any suggestions? I'd like to keep it under $300.

We have three at work (I work for a small appliance manufacturer), and the Starbucks bought machine from a few years ago is the best. It's manufactured by Saeco, and goes for 275 on their website these days.

[PowderAlltheTime]

thishttp://www.1st-line.net/cgi-bin/cate...270&type=store

or better yet this, with grinder. I had this (I updated to a better machine) it works great:http://www.1st-line.net/cgi-bin/cate...eal&type=store