Ah ha, I see what you mean, but I disagree
Ah ha, I see what you mean, but I disagree
Lee Lau - xxx-er is the laziest Asian canuck I know
Color me confused with Supermoon.
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Maybe a paper filter catches residual oils BUT how many very expensive espresso M/C costing many K's do you see with a paper filter ?
Lee Lau - xxx-er is the laziest Asian canuck I know
Breville Barista Express now selling for $699.
I’m out.
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However many are in a shit ton.
$799 CND. that migth be cheaper?
https://www.breville.com/ca/en/produ...so/bes870.html
I was talking with a roaster a few years ago. His take was that the oils (from not using a paper filter) slow down or buffer caffeine absorption, making for a steadier, less spikey buzz than a paper filtered, oil-less brew.
I haven't done any A/B testing of his theory.
... Thom
Last edited by galibier_numero_un; 04-01-2020 at 06:35 PM.
Galibier Designcrafting technology in service of music
Jura: who's got one? Are they worth the coin? Do they last forever or shit the bed after a few years?
Breville's price explosion has convinced me to consider other brands.
However many are in a shit ton.
80% of my coffee is made with a DeLonghi Magnifica XS. Going on 5+ years and still works great. Otherwise, I use the old school Italian espresso pot. No matter how I make my coffee, I always make it with Cafe Britt Costa Rican beans. The price is right. Order 10-30 bags at a time (discount varies), that are delivered to your door. Can't beat the taste (unless you are drinking Kona or Blue Mountain peaberry, but those are 4x the price)
“How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix
Rancilio sylvia built pretty tough ... just keep going
Lee Lau - xxx-er is the laziest Asian canuck I know
You sure? I just got a Breville Oracle Touch, and you can dial it way down.The problem with automatic espresso machines is that they cannot make a good ristretto.
They will not grind fine enough
Also this:
Rancilio sylvia built pretty tough ... just keep going
Well maybe I'm the faggot America
I'm not a part of a redneck agenda
To me, the worst thing about automatic espresso machines is the inconsistency of the heat of the water. Depending upon how long the machine is turned on and how frequently it is actually used, the heat of the final product often varies. I like my espresso piping hot
“How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix
8 seconds?!?! That's ridiculous.
And 25 seconds is arguably a bit underextracted in many cases. I'm up to 42-43 seconds on a few of my roasts with no overextraction symptoms (or at least none that are out of balance with my goals for the shot). I've had very few roasts that were ideal at 25 seconds or less.
I cannot believe Jura would say an 8 second shot it normal. I mean, I believe that's what they told you if you say so, but 8 seconds?!?!
We've got a Jura that we've had for probably a decade. Counter is up to 17,633 cups made. Been pretty solid, had to send it of a few years ago to have the brew group rebuilt. Couple of years ago it had a problem leaking coffee into the tray. It was wear on a plastic part and there is an aftermarket replacement made of metal. Did that repair myself and did the seals on the brew group again.
We are not total coffee snobs, we do have a great local roaster that we use for good fresh beans. For us it's a good balance, better than most coffee you can get and way better than that Starbucks crap. Doesn't produce the perfect cup like a true espresso machine but when I'm half awake it nice to push a couple of buttons and get a solid cup of coffee.
There's a learning curve. It takes about 20 minutes to roast a lb with the entry level roaster, 30min counting set-up/clean-up. Covered outdoor space is fairly critical. I've had commercial roasts that are better than mine, but not consistently and not better enough to justify the price difference. So I can say I do it for consistency and cost ($5/lb instead of $15 for comparable), but it's mainly because I like doing/building/working on my own shit, regardless of economics.
Entry level roaster is the Behmor 1600. It's been reliable and consistent for me. Gotta use manual mode. Ignore any review that says it won't do dark roasts. Manual mode allows you to run it as long as you want, but the caveat is that you're "baking" your coffee after a certain amount of time. Big, professional roasters are hotter and faster. The Behmor is my weak link, currently (because it doesn't roast fast enough, thus changing the characteristics of the roasted beans more than I'd like), but it's the best option with the space and time I have to devote to this.
Like I said, we drink Cafe Britt. Usually a 12oz bag of beans costs about $13. We consume between 12oz and 16oz/wk. 20 bags lasts about 3 mos. Because we drink this much, and are committed to Cafe Britt, we get it delivered for about $10/bag. When purchasing, there is a choice of different types of Costa Rican coffee, and whether they be whole beans or ground. I highly recommend. Shit Starbucks costs about the same and there is no comparison.
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“How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix
I’d feel almost guilty now if I bought coffee from a non-local roaster. It’s as good as most, and I know him.
Well maybe I'm the faggot America
I'm not a part of a redneck agenda
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