espresso making mags?

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Originally Posted by Benny Profane

Ok, I agree. It's damn good there. But, why? The machine? This isn't rocket science.

Big difference is the milk thing. Im doing a lot of reading about Italy, getting ready for a trip again, and I just read that cappacinos are a morning only thing. Seriously, morning only. After that, they'll look at you like, well, an American and smile politely and say something insulting in Italan that you wouldn't understand unless you were, ahem, a local.
Coolest experience I had the last time was stopping at rest stops on the highway and standing around with Italians drinking espresso, listening to them talk. Fast.

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Ha ha. My Italian friends always tell me I look like a German (not a compliment) when I order cappuccino at night. But that's what I like!!
Truck stop, Italian style!Attachment 196708

Used many methods over the past 15 caffeine fueled years, stovetop espresso (ikea sells stainless unit for $15) French press, pour over, etc.

Got one of these Jura (yoo-rah) espresso units about 6 mo ago... Best $800 I have ever spent. The espresso is the tits, a true lovely crema and strong brew. One step down in strength from high end coffee shop espresso out of many thousand dollar machine.

Takes about 1 minute to warm up and fill my cup. Once warm coffee flows at the touch of one button. It's supposed to make latte/cap one touch as well but I don't mess with it too much.

https://us.jura.com/en/homeproducts/...ilver-UL-13625

I got an aero press for camping and yeah it makes pretty good coffee but at I want more convienience than that for my kitchen ... Rancillio Silvia for home and a Breville Roma (actualy not bad) for the GF's kitchen

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Originally Posted by jm2e

The thing about obsessing over grind and freshness and roasting intricacies is that every cup of coffee I've had in Italy was awesome. As I've always said, it's almost impossible to find a coffee shop in the states that won't fuck up my coffee, but every retard in Italy can make an amazing cup. And they all use one of just a few different packaged, ground espresso coffees that you can buy at their grocery stores. So, I conclude that people are maybe making a bit too much about all that shit.

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Totally right

Push one button and tada, espresso in one minute. Perhaps good for when you're rushed but I don't rush in the mornings. If I'm running late I start the espresso pot on the stove then hop in the shower. I'm good with 10 minute cup (6x2 oz cup) of espresso. I saved myself $800 that will be spent on a trip to Italy this spring. :)

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Originally Posted by jm2e

The thing about obsessing over grind and freshness and roasting intricacies is that every cup of coffee I've had in Italy was awesome. As I've always said, it's almost impossible to find a coffee shop in the states that won't fuck up my coffee, but every retard in Italy can make an amazing cup. And they all use one of just a few different packaged, ground espresso coffees that you can buy at their grocery stores. So, I conclude that people are maybe making a bit too much about all that shit.

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This.

An espresso at a tragically trendy place in Seattle last week took two mincing hipsters to cluck and frown about the pull, throw away first attempt, then hand me with pride a cup of what could have been Folgers and warm transmission fluid.

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Originally Posted by jm2e

The thing about obsessing over grind and freshness and roasting intricacies is that every cup of coffee I've had in Italy was awesome. As I've always said, it's almost impossible to find a coffee shop in the states that won't fuck up my coffee, but every retard in Italy can make an amazing cup. And they all use one of just a few different packaged, ground espresso coffees that you can buy at their grocery stores. So, I conclude that people are maybe making a bit too much about all that shit.

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The eye-talians probably just put enough coffee in their damn coffee, which Americans don't, especially restaurants. Minimum 1 Tbs per 3 oz of water, folks. Many of them also probably spend too much on the beans and under-dose in a misguided attempt to be frugal. I got gifted a pound of fancy small-batch local roasted coffee for Christmas. It was good, but only marginally better than Kirkland Espresso Roast which is 1/4 of the price. Buy cheaper coffee, use more of it, live better.

Grinding fresh is still a good idea. At the very least just don't grind more than a week's worth at a time.

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Originally Posted by Beaver

Push one button and tada, espresso in one minute. Perhaps good for when you're rushed but I don't rush in the mornings. If I'm running late I start the espresso pot on the stove then hop in the shower. I'm good with 10 minute cup (6x2 oz cup) of espresso. I saved myself $800 that will be spent on a trip to Italy this spring. :)

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I own several stove stop espresso makers, there's just no comparison to real espresso with three layers and a nice crema

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Originally Posted by puregravity

I freeze mine. Then fill the hopper. Then grind fresh. Enjoying an Aeropress perfect crema cuppa righta nowa. The only advantage to freezing in my experience is that it allows me to buy the seasonal Costco selections that only come out for a limited time. If I had counter space, I would buy a real Espresso maker. But until late then working my forearms with yoll Aeropress. http://uploads.tapatalk-cdn.com/2017...a0dce9d577.jpg

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How did you get the crema from your aeropress? My machina per espresso is needing some loving that I don't have the time for (new pressostat), so I've been monkeying around with the aeropress.... im using 20g coffee. I was told that I can ghetto-espresso with the aeropress but I've yet to have anything resembling crema. Whats your secret?

I read something about using 2 filters which means you gotta use more pressure

but I havent tried it

Sorry for thread necro, but a few observations in reading over the last page or 2...

Not an expert, but I will now proceed to rattle off some shit like I know what's up. If you know more about what's up, come to pdx and make me some damn coffee.

Best I understand, crema should be a function of bean freshness and pressure. More recently roasted beans have higher VOCs which add to flavor and give off carbon dioxide but also hinder extraction in non-pressurized brew methods (water can't soak against grounds that are puking out aromatic gasses and CO2, hence the "bloom" bullshit that seems to be something coffee snobs insist upon, but that doesn't much matter to my palate).

Anyway, I think fresh beans are the easiest path to crema. I always have crema with aeropress because I'm never brewing something that wasn't green more than a week ago. Roasting your own coffee is a rabbit hole like skiing or fishing, but rewarding once you surpass the shit you were paying 14 bucks a pound for. Behmor 1600 plus+ learn manual mode. Then tweak other aspects of your game before worrying about being a hot-top, etc... I had great roasts with SC/CO method (Google it if you're curious) for 2 years before the Behmor.

Regarding extra aeropress pressure. Paper filter on top of "gold tone" reusable (20 bucks on Amazon, maybe). Lube the plunger (giggity), and use it to tamp the beans before adding water. Pull it out SLOWLY (giggity) to avoid yanking a bunch of air back through and unsettling your tamping efforts. Grind beans WAY finer than you were (probably). It should be a workout to get the plunger all the way down with water. (Sidenote: this is why "2 tbsp of coffee" is pretty dumb. When you grind fine enough, 2 tbsp is more like 3 for the same weight).

Water temp: fuck this 170 degree nonsense. How hot is the water in espresso machines? This is about forcible extraction. I like 202, but play around. Hotter water and finer beans = don't waste time steeping. Put the screws to that plunger and make it your bitch (again, stout cup is a good idea or you'll do an unintentional Dim Mak).

^^^204 degrees, crema is largely a function of the type of bean and pressure. Robusta beans gives a nice thick crema but its a shit coffee. A lot of "Espresso" blends have a few robusta beans mixed with arabica to make a nice head and still taste OK.


Im kinda loving this thing. Ive only had it a few days and I think I just got the grind and technique down. Solid crema and good flavor. I haven't made a BC shot yet but I will :redface:

http://www.staresso.com/

http://image.eostatic.com/l/83/20160...b274c4d2d.jpeg

Saw some reviews for the staresso. I've been lazy, Moka potting for a few years now. Doesn't get the psi needed for decent crema but definitely has more kick than french roast, I've been jamming on light morning roast guatemalan beans from a local roaster for the caffeine bump.

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Originally Posted by puregravity

Guatemala beans medium-dark produce decent crema.

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Seriously crazy way you do it. Should take <1 min.

1. Put filter/cap dealio on the bottom.
2. Put that whole unit on your mug. Right-side Up. Pre heat mug if you want it to stay hot more than 5 min.
3. Scoop some grinds into the thing. If you need a cone, there better be a story about how you had a stroke and can no longer do this without making a mess.
4. Pour water into the thing. Some will dribble through. Who cares, it's still making coffee. If it was too strong yesterday, use less water. If it was too weak, use more water.
5. Stir for a few seconds. I think Aeropress recommends 10 seconds. No steeping. This is why we moved on from the French Press. Hot water + fine grounds = fast and manly to press.
6. Insert plunger and press like a motherfucker. This will be a daily test of your brute strength and should serve as a motivator.

Seriously, I can grind the beans, make a cup and take my first shit in the time it took to watch that video.

edit: Seriously, why am I such a dick sometimes?

special deal for maggots on this Rancilo Z11 project. $400 CND.

http://www.kijiji.ca/v-view-details....2-65f810ff6dd7

https://youtu.be/59S5fwVIl0M
This kind of blew my mind when they added the milk. Could be the perfect travel unit?

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Originally Posted by Dhelihiker

Im kinda loving this thing. Ive only had it a few days and I think I just got the grind and technique down. Solid crema and good flavor. I haven't made a BC shot yet but I will :redface:

http://www.staresso.com/

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Missed this the first time around, looks pretty slick. Still in love? What's cleanup like?

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Originally Posted by PNWbrit

... Folgers and warm transmission fluid.

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Ahhhh. Highschool....

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Originally Posted by reckless toboggan

Had this for a bit now. Didn't end up getting the w. Just the straight up 270.

It rules.

Took about 4 or 5 shots to dial in the grind level and time. 8A for 5 seconds makes a perfect double shot for my current machine. Almost as good like the crema and oils you see on the espresso porn vids.

Zero static, really even grind, no sticking grinds in the burs because of the fall-through design.


This was one of the bad shots while I was still getting it dialed. Not using a double-wall or any other "enhancer" in the portafilter. Not bad for a practice shot from a $300 Breville machine (830xl). The shots I'm getting now are much better than this.

http://uploads.tapatalk-cdn.com/2016...b9ae20eb91.jpg


My machine is pretty crappy, I'd love to get something with a bottomless portafilter like what sfotex has, but no way I could drop that kind of cash for a coffee maker.

I'll upgrade my machine in the new year. I'm drooling over a Rocket Appartamento, but I'll probably only be able to afford a Rancillo Silva M.

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Well, shitballs.

The motor on the Sette 270 crapped out after 5 months of 2 x double espresso a day.

Sending it for warranty.

Checked around online, and it looks like this happened to many in the first production batch. Hopefully it's not an intrinsic design flaw, but I'm guessing it is.

Such a great design concept, but they should have executed with a stronger motor and more metal parts.

FWIW, glad I didn't get the 270w as there have been issues with consistency of the weigh-scale.

I guess that's what I get for beta testing a first year product.

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Unbelievably good when it works.

Might not work for long.


Kind of like Marker Bindings...except for the "good when it works part."

Fully automatic is hard to beat once you get spoiled.
Got one years ago (2008maybe?), paid to have it rebuilt once already (about 2 years ago).

Figure $5 coffees for someone like my wife that actually goes to starbucks or a cafe for latte or americano.
@ 5 per week average, you hit $1,250 a year.

Makes it easy to justify a $700 coffee maker. As long as you get a few years out of it. Of course you dont need the pushbutton convenience.

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Originally Posted by Core Shot

Fully automatic is hard to beat once you get spoiled.
Got one years ago (2008maybe?), paid to have it rebuilt once already (about 2 years ago).

Figure $5 coffees for someone like my wife that actually goes to starbucks or a cafe for latte or americano.
@ 5 per week average, you hit $1,250 a year.

Makes it easy to justify a $700 coffee maker. As long as you get a few years out of it. Of course you dont need the pushbutton convenience.

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Love our DeLonghi automatics at home and cabin.

Life is too short not to have espresso at the push of a button.

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Originally Posted by jm2e

https://youtu.be/59S5fwVIl0M
This kind of blew my mind when they added the milk. Could be the perfect travel unit?

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Looks like a spinoff of an Aero press. NTTAWWT.

... Thom

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Originally Posted by galibier_numero_un

Looks like a spinoff of an Aero press. NTTAWWT.

... Thom

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Right. But it does the milk too.

Good point. Ever since my espresso machine died, I've downplayed the importance of steamed milk ... currently just heating it in the microwave.

... Thom

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Originally Posted by Dantheman

Missed this the first time around, looks pretty slick. Still in love? What's cleanup like?

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Yeah I really like it still. I use it at work and I have a sink to clean it. Its very simple, the water reservoir never gets dirty, just the coffee basket gets dirty. I've never done milk so I cant comment on that.

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Originally Posted by galibier_numero_un

Looks like a spinoff of an Aero press. NTTAWWT.

... Thom

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No this gets proper pressure, aero press is a glorified french press.

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Originally Posted by Dhelihiker

No this gets proper pressure, aero press is a glorified french press.

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I didn't get that part! 15 bar pressure raises my interest level.

Amazon reviews are a bit meh, however ... even taking the normal Amazon idiot factor into account. I'll read through this thread for more comments, 'coz maggots' opinions count ;-)

I'm currently simulating an espresso pull with my Aeropress: 15g of coffee, 2oz. water at 183F (hotter is bitter with the medium roast I'm using) exposed for 22-25 seconds from pour to completion of plunge. It's ok, but not great. Hot milk hides a lot of errors ;-(

My grind (using a Rocky) is fairly fine.

... Thom

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Originally Posted by reckless toboggan

Well, shitballs.

The motor on the Sette 270 crapped out after 5 months of 2 x double espresso a day.

Sending it for warranty.

Checked around online, and it looks like this happened to many in the first production batch. Hopefully it's not an intrinsic design flaw, but I'm guessing it is.

Such a great design concept, but they should have executed with a stronger motor and more metal parts.

FWIW, glad I didn't get the 270w as there have been issues with consistency of the weigh-scale.

I guess that's what I get for beta testing a first year product.

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Unbelievably good when it works.

Might not work for long.


Kind of like Marker Bindings...except for the "good when it works part."

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Updated.

Well, went through warranty with Baratza. They had a new in box unit to me in 3 days. The motor and grinder is fine, it was the motherboard that failed to give the command to actually grind.

The helpful folks at Baratza said they'd swapped the offending part out of their manufacturing process. So the failure shouldn't happen again.

I sent my old unit to them in the box they provided, and they also played shipping.

Pretty happy so far.

Espresso gas regained is flavor, colour, and essence.

Keep calm and grind on.

playing with cold brew coffee.

using my expresso beans, but at a medium to course grind, add cold water, put in fridge for 18-24 hours, shake/stir a few times, strain with paper towel or coffee filter (twice if needed) and makes a VERY smooth cold beverage for summertime.

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Originally Posted by mntlion

playing with cold brew coffee.

using my expresso beans, but at a medium to course grind, add cold water, put in fridge for 18-24 hours, shake/stir a few times, strain with paper towel or coffee filter (twice if needed) and makes a VERY smooth cold beverage for summertime.

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What quantity of beans for what amount of water are you using? I'm always looking to up my coffee game.

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Originally Posted by John_B

What quantity of beans for what amount of water are you using? I'm always looking to up my coffee game.

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35g ground beans, to 350mm water and wait 18-36 hours

Thanks for the info.

Need to bump this cuz I'm seriously considering buying a grinder. I know there was some talk about that somewhere- was it in this thread?


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Mazer

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Budget?

I've always heard conical burr is the first place to start.

Budget - there's some calculus to that. My wife and I get fresh ground coffee from our local shop each week. They're 8 oz. bags. $13 per bag. So 26 x 50 weeks is $1300 annually. Yep for realz. So I have to think a good burr grinder and good coffee could be done cheaper.


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start with the $300 range and go up from that point.

you can spend alot of money on a grinder, some scientific type I knew did a speradsheet / cost ebnifit analysis and came up with the Capresso for not much $$ and so I bought one ...seems ok

The mazzer ones start at $600 on amazon. Is that worth it? Will these things last forever? It seems like they have replacement parts so maybe that makes sense.


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