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  1. #1
    BIC
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    BEST travelling coffee machines in the market?

    is there any good coffee machines (simple & compact & reasonably priced) for travelers who visit some places where you can not really buy good coffees from stores? if you have to boil water, bring your own coffee..etc,, what would be the best travel coffee machine?

    Mine would be AeroPress. Anything else, any recommendations?

  2. #2
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    I am partial to the clever dripper. But usually when I travel I seek out local shops.
    "Wine is for aging, not coffee."
    Ken Hutchinson, Starsky and Hutch

  3. #3
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    I think Large French Press Coffee Maker is the best for travelling!

  4. #4
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    Quote Originally Posted by insightscoffee View Post
    I think Large French Press Coffee Maker is the best for travelling!
    yeah, I also consider that but would it too big for your traveling bag and also there is a good chance that it might break since most of frech P is made out of glass......

  5. #5
    BIC
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    Quote Originally Posted by insightscoffee View Post
    I think Large French Press Coffee Maker is the best for travelling!
    and bit tough to clean... when you are out in a mountain...

  6. #6
    BIC
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    has any one used this Wacaco Nanopresso? pretty good reviews on Amazon, but just wondering whether anyone actually used it for traveling or not.
    thanks

    BEST travelling coffee machines in the market?-61pie7uxt9l._sl1001_.jpg

  7. #7
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    If anybody ever tested and measured the pressure is actually 18 bars, then it's good espresso by definition.

  8. #8
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    Quote Originally Posted by WhyCoffee View Post
    If anybody ever tested and measured the pressure is actually 18 bars, then it's good espresso by definition.
    well, this Nanopresso has 18 bar pressure, but not all manual 18 bar are good by definition.
    i think that there are whole lot of other things to consider....

  9. #9
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    I had one..Used it once and gave it to my son who drives long haul. He loves it.
    "Wine is for aging, not coffee."
    Ken Hutchinson, Starsky and Hutch

  10. #10
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    Well, according to illy, espresso's authentic formula is clear and basic, its proper execution a matter of training, experience and natural talent. A jet of hot water at 88-93C (190-200F) passes under a pressure of nine or more atmospheres through a seven-gram (.25 oz) cake-like layer of ground and tamped coffee. Done right, the result is a concentrate of not more than 30 ml (one oz) of pure sensorial pleasure. Do it within 25 to 30 seconds.

    So if you can verify it can generate 18 bar (which is more than nine atmospheres, BTW), and you know how to measure water amount and temperature, and weight of your coffee, don't forget to tamp it into a cake-like layer and finish within 25 to 30 seconds, that's good espresso by definition. But if any of these sounds like a challenge to you, that has nothing to do with the coffee maker...

 

 
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