View entire thread: Need to Know
Posted by boxty on 2006-03-21 05:08:33 Post Subject: Need to Know
Firstly thanks for taking some time reading my post and offering this help. I was hoping that you could answer some questions as regards the technical aspect of the machine. Here they are;
With regards Automatic Machines
1-How is the waste coffee grounds taken out of the group head between each shot?
2How is the coffee grounds gotten from the grinder to the group head in the first place?
3-How far should/does the coffee travel once it hits the coffee grounds in the automatic machines?
4-How much space is needed for the drip tray, and underneath for drain off?
5-Can a commercial machine use a thermo-block instead of a boiler to heat the water?
-will this have an influence on the size or other areas of the machine if it is?
6-Is it possible to have the motor and the pump placed on the front side of the boiler (or is this already the case with automatic machines)?
7-Is there much areas going to waste in modern machines (space)?
8-Is there any pipe work that has to stay the same, i.e. the way it leaves the pump on modern machines is the only way? What I mean is if I were to place the boiler in an upright position in the machine can I change the way the pipes enter the machine, can I have them at the two ends, and have none on the sides.
9-How exactly is the group heads (not sure if this is what they are called in automatic machines) working on these machines, what way is it layed out?
10- In your opinion is there any point trying to change the internal components of a coffee machine, by redesigning it should I only concentrate on styling its, as in my opinion, the Italians have pretty much perfected inside?
Thanks for taking time to help me with this and any help is greatly appreciated.
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Posted by boxty on 2006-03-21 05:08:33 Post Subject: Need to Know
Firstly thanks for taking some time reading my post and offering this help. I was hoping that you could answer some questions as regards the technical aspect of the machine. Here they are;With regards Automatic Machines
1-How is the waste coffee grounds taken out of the group head between each shot?
2How is the coffee grounds gotten from the grinder to the group head in the first place?
3-How far should/does the coffee travel once it hits the coffee grounds in the automatic machines?
4-How much space is needed for the drip tray, and underneath for drain off?
5-Can a commercial machine use a thermo-block instead of a boiler to heat the water?
-will this have an influence on the size or other areas of the machine if it is?
6-Is it possible to have the motor and the pump placed on the front side of the boiler (or is this already the case with automatic machines)?
7-Is there much areas going to waste in modern machines (space)?
8-Is there any pipe work that has to stay the same, i.e. the way it leaves the pump on modern machines is the only way? What I mean is if I were to place the boiler in an upright position in the machine can I change the way the pipes enter the machine, can I have them at the two ends, and have none on the sides.
9-How exactly is the group heads (not sure if this is what they are called in automatic machines) working on these machines, what way is it layed out?
10- In your opinion is there any point trying to change the internal components of a coffee machine, by redesigning it should I only concentrate on styling its, as in my opinion, the Italians have pretty much perfected inside?
Thanks for taking time to help me with this and any help is greatly appreciated.
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View entire thread: Choffee
Posted by manual_drip on 2005-12-30 16:44:52 Post Subject: Choffee
I just tried this today and thought it was pretty good:
Make a cup of coffee with 4 tablespoons of French roast coffee grounds
Melt 2 1oz. squares of unsweetened chocolate in a small amount of water on a stove, then mix it into the coffee
Add 3 tablespoons sugar
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Posted by manual_drip on 2005-12-30 16:44:52 Post Subject: Choffee
I just tried this today and thought it was pretty good:
Make a cup of coffee with 4 tablespoons of French roast coffee grounds
Melt 2 1oz. squares of unsweetened chocolate in a small amount of water on a stove, then mix it into the coffee
Add 3 tablespoons sugar
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View entire thread: Looking for a grounds efficient drip coffee maker
Posted by sleepy on 2007-09-06 18:39:15 Post Subject: Looking for a grounds efficient drip coffee maker
Hi. I make one cup of coffee in the morning on the way out the door every day and am looking for a coffee maker that really makes good use of the coffee grounds I put in it. This is mainly because it takes almost as much grounds to make a tall cup as it does to make half a pot and it seems like I''m wasting a lot of coffee for just one cup. I''m wondering if theres something out there that has a taller\\thinner grounds\\filter holder that will cause the hot water to spend more time in the grounds thereby making it stronger? Maybe I''m way off base but it seems possible. I don''t know anything about it being the noob that I am. Any suggestions?
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Posted by sleepy on 2007-09-06 18:39:15 Post Subject: Looking for a grounds efficient drip coffee maker
Hi. I make one cup of coffee in the morning on the way out the door every day and am looking for a coffee maker that really makes good use of the coffee grounds I put in it. This is mainly because it takes almost as much grounds to make a tall cup as it does to make half a pot and it seems like I''m wasting a lot of coffee for just one cup. I''m wondering if theres something out there that has a taller\\thinner grounds\\filter holder that will cause the hot water to spend more time in the grounds thereby making it stronger? Maybe I''m way off base but it seems possible. I don''t know anything about it being the noob that I am. Any suggestions?
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View entire thread: Coffee Brewing Tips
Posted by suchon on 2008-02-25 20:46:28 Post Subject: Coffee Brewing Tips
BREWING TIPS
Everyone has their own way of personalizing coffee, but here are a few basic tips to get started:
Great brewed flavor begins with fresh coffee. When using whole bean coffee, try to grind immediately before brewing. Protect the freshness of whole bean and ground coffees by storing in an airtight container.
Always start with fresh, cold water. Since brewed coffee is over 98% water, the quality of water affects flavor. Use bottled or filtered water if tap water is not high quality.
The proportion of coffee to water is very important. We recommend using two tablespoons for every six ounces of water to extract the full flavor of our coffees. If your brewed coffee tastes too strong, add small amounts of hot water to taste. Using too little coffee can result in over-extraction of the coffee and bitterness in the cup. Using a coffee scoop will ensure your accuracy.
Check the water temperature of your brewing equipment. Ideal brew temperature of water is 195-200 degrees Fahrenheit. When using a french press, or plunge pot, water should be heated in a kettle and poured just off-boil. Boiling water should never come in contact with the coffee grounds.
Coffee is best if served immediately after brewing, and will retain its peak flavor for up to 20 minutes on the warmer. We recommend you transfer your brewed coffee to a thermal carafe to hold for a longer period of time.
Dont forget to take care of your equipment! A clean coffee brewer is critical to great tasting coffee. Periodically, use a mild detergent or baking soda to remove build-up, film and oil.
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Posted by suchon on 2008-02-25 20:46:28 Post Subject: Coffee Brewing Tips
BREWING TIPS
Everyone has their own way of personalizing coffee, but here are a few basic tips to get started:
Great brewed flavor begins with fresh coffee. When using whole bean coffee, try to grind immediately before brewing. Protect the freshness of whole bean and ground coffees by storing in an airtight container.
Always start with fresh, cold water. Since brewed coffee is over 98% water, the quality of water affects flavor. Use bottled or filtered water if tap water is not high quality.
The proportion of coffee to water is very important. We recommend using two tablespoons for every six ounces of water to extract the full flavor of our coffees. If your brewed coffee tastes too strong, add small amounts of hot water to taste. Using too little coffee can result in over-extraction of the coffee and bitterness in the cup. Using a coffee scoop will ensure your accuracy.
Check the water temperature of your brewing equipment. Ideal brew temperature of water is 195-200 degrees Fahrenheit. When using a french press, or plunge pot, water should be heated in a kettle and poured just off-boil. Boiling water should never come in contact with the coffee grounds.
Coffee is best if served immediately after brewing, and will retain its peak flavor for up to 20 minutes on the warmer. We recommend you transfer your brewed coffee to a thermal carafe to hold for a longer period of time.
Dont forget to take care of your equipment! A clean coffee brewer is critical to great tasting coffee. Periodically, use a mild detergent or baking soda to remove build-up, film and oil.
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View entire thread: Crusinart Grinder
Posted by garyscottadamson on 2008-06-30 13:26:52 Post Subject: Crusinart Grinder
I recently invested in a Crusinart Burr grinder.
My cafetiere recently broke so I steeped some very coarsly ground coffee in a cup and poured it through a sieve. Everything seemed to be finem as if the seive had collected all the coffee grounds.
Finishing my drink, I found an awful lot of sludge (maybe 4-5 tablespoons) at the bottom of the cup indicating that some coffee grounds had come through the seive. The grounds looked to be on the esspresso side of grind size.
Being a burr grinder, all the coffee should either go through the sieve or none at a all, as it is my understanding that a burr grinder is meant to grind uniform particles.
Does this mean that the grinder I have purchased isn't a burr grinder?
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Posted by garyscottadamson on 2008-06-30 13:26:52 Post Subject: Crusinart Grinder
I recently invested in a Crusinart Burr grinder.
My cafetiere recently broke so I steeped some very coarsly ground coffee in a cup and poured it through a sieve. Everything seemed to be finem as if the seive had collected all the coffee grounds.
Finishing my drink, I found an awful lot of sludge (maybe 4-5 tablespoons) at the bottom of the cup indicating that some coffee grounds had come through the seive. The grounds looked to be on the esspresso side of grind size.
Being a burr grinder, all the coffee should either go through the sieve or none at a all, as it is my understanding that a burr grinder is meant to grind uniform particles.
Does this mean that the grinder I have purchased isn't a burr grinder?
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View entire thread: Coffee Grounds
Posted by espressogirl on 2008-10-16 21:49:04 Post Subject: Re: Coffee Grounds
Used coffee grounds are popularly associated to gardening due to the nutrients available in them, such as nitrogen, phosphorus, potassium, calcium and magnesium.
However, they can also be used in personal care. Personally, I would use coffee grounds as an exfoliant. If I happen to wash my hands in a sink near some coffee maker, then I'd use the grounds to scrub my hands. The effect is pleasant, as the skin feels softer.
Some home-made soaps recipes can be tweaked incorporating coffee grounds for that added scrubbing action. Some also thrown in coffee butter to add a fresh scent of coffee as well.
I have given away used coffee grounds to friends and family and they all love the things they could do with it.
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Posted by espressogirl on 2008-10-16 21:49:04 Post Subject: Re: Coffee Grounds
Used coffee grounds are popularly associated to gardening due to the nutrients available in them, such as nitrogen, phosphorus, potassium, calcium and magnesium.
However, they can also be used in personal care. Personally, I would use coffee grounds as an exfoliant. If I happen to wash my hands in a sink near some coffee maker, then I'd use the grounds to scrub my hands. The effect is pleasant, as the skin feels softer.
Some home-made soaps recipes can be tweaked incorporating coffee grounds for that added scrubbing action. Some also thrown in coffee butter to add a fresh scent of coffee as well.
I have given away used coffee grounds to friends and family and they all love the things they could do with it.
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View entire thread: \"to go\" press pots/cups...I need advice!
Posted by IndianaTim on 2008-05-09 08:42:19 Post Subject: How are you grinding?
You didn't mention how you are grinding your beans, so I'm going to assume the worst. Most people start out with a blade type grinder, which creates a very inconsistent grind. There will be everything from powder to boulders but it all averages out to something that resembles a proper grind for drip pots. A burr grinder will give you much more consistency. There are still variations in size, but not to the extreme of a blade.
So step 1 is to make sure you're using a burr grinder. Then you want to set the grinder for a coarser grind than you would for drip coffee. How much coarser is difficult to say. You want to increase coarseness until you stop getting a mouth full of coffee grounds. You can compensate by letting your coffee brew a little longer, but if you're ending up with week coffee, then you need to look at the mechanics of your press pot, making sure there are no deformations that are causing grounds to go through.
Finally, I consider french press coffee to be an urban equivalent to "cowboy coffee". If it's a little chewy, that's just a part of the adventure!!!
Tim
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Posted by IndianaTim on 2008-05-09 08:42:19 Post Subject: How are you grinding?
You didn't mention how you are grinding your beans, so I'm going to assume the worst. Most people start out with a blade type grinder, which creates a very inconsistent grind. There will be everything from powder to boulders but it all averages out to something that resembles a proper grind for drip pots. A burr grinder will give you much more consistency. There are still variations in size, but not to the extreme of a blade.
So step 1 is to make sure you're using a burr grinder. Then you want to set the grinder for a coarser grind than you would for drip coffee. How much coarser is difficult to say. You want to increase coarseness until you stop getting a mouth full of coffee grounds. You can compensate by letting your coffee brew a little longer, but if you're ending up with week coffee, then you need to look at the mechanics of your press pot, making sure there are no deformations that are causing grounds to go through.
Finally, I consider french press coffee to be an urban equivalent to "cowboy coffee". If it's a little chewy, that's just a part of the adventure!!!
Tim
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View entire thread: Are we really this dumb and it's just user error?
Posted by pillguy on 2004-06-29 00:49:00 Post Subject:
Every machine is different. I had a Delonghi Espresso, and it took me quite a while to get things just right. Let's start with the coffee grounds. What are you using? Preground?, whole bean? If bean, what grinder do you have?
Is you espresso machine one that requires a rubber cap of sorts that tops the coffee in the portafilter?
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Posted by pillguy on 2004-06-29 00:49:00 Post Subject:
Every machine is different. I had a Delonghi Espresso, and it took me quite a while to get things just right. Let's start with the coffee grounds. What are you using? Preground?, whole bean? If bean, what grinder do you have?
Is you espresso machine one that requires a rubber cap of sorts that tops the coffee in the portafilter?
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View entire thread: Coffee Grounds
Posted by jlyon10 on 2008-10-15 12:22:06 Post Subject:
For some plants like roses that require acidic soil. Coffee grounds are great for them.
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Posted by jlyon10 on 2008-10-15 12:22:06 Post Subject:
For some plants like roses that require acidic soil. Coffee grounds are great for them.
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View entire thread: Mobile Espresso Permit and licensing
Posted by JJ&J on 2007-10-24 02:02:49 Post Subject: Re: Mobile Espresso Permit and licensing
I''''m in process of purchasing an espresso concession trailer and am looking to see if anyone can help out with a few questions I have regarding licensing etc. in King Co. WA. I''''m wondering if the unit has to be licensed in each County/City it operates in and if it''''s possible to drive the unit up somewhere an begin serving espresso once licensed. Does the county need to have information regarding each place you set-up and operate? Do I have to set it up as a permanent establishment or just as a temporary?
The trailer is LnI certified.
Hi there Mobile Bean,
I had a mobile espresso concession trailer for 5 years before I sold it and moved out of my route area. But I think I can help you, generally. Of course, you''ll need to verify the particulars with the govt where you operate.
Licensing: there''s Environmental Health licensing, and then there is business licensing. Usually, the Environmental Health dept of the county is the dept that is going to give you a \"clean bill of health\". I STRONGLY recommend that you get their guidelines FIRST before you put the deposit down on any mobile catering unit. We looked at some great units in Oregon and Washington, even others in other CA counties, that would not pass inspection in our county. So save yourself some heartburn, and get those mobile kitchen guidelines first (it will have to do with sinks, sanitizing, commissaries, etc). We had our trailer licensed in our home county....we did cross over to the nearby county to do movie sets, and really should have gotten licensed over there, too, we could have been busted. We once did a Search and Rescue training weekend seminar in a county 3 hours away, and we DID get busted, the Env. Health Director for that county was one of the people taking the seminar.
Know the guidelines! My hubby was the primary operator, and he would sometimes have an Env Health Inspector walk up at one of his stops, as the Inspector was finishing at another restaurant. They don''t mind some loose coffee grounds on the counter, but they checked the steam wand (my hubby was compulsive about wiping that each time!) and would always check for bleach on board), and frig temps.
Oh! And usually, you''ll need a commercial kitchen for a commissary. This can be difficult. We lucked out with paying a bagel shop, then a mexican restaurant, a monthly fee for commissary services. Technically, you''re supposed to dump your greywater tanks there, and you''re supposed to have a shelf for your supplies. Technically.
Business Licensing: yes, we had a business license for each city we operated in. We didn''t want to get busted on that, it was easy and cheap.
Don''t forget your ficticious business name and your resale permit.
Then, you''re ready for business! Find out from your city/county if there are parking regulations. My hubby had one street in an industrial area where he would set up for about an hour in the morning. Then, he developed a route of customers, pulling up like a catering truck. We were always careful not to infringe on the business of brick and morter coffee houses in strip malls, or to come at the same time as a regular catering truck (we were threatened!). However, we did have unscrupulous competitors, about a year after we started, follow us around, then get to our clients an hour before us, and try to steal our clients. One time, when my hubby was sick for three days, the competitor told all of our clients that my husband sold him his business and that he was the new espresso guy. What nerve! And a lot of clients were pretty uncaring, they just wanted their espresso, and they fell for it. One of these bad fellows was a mobile concession vendor too, just scummy business practices. We did have good relationships with 2 other mobile trailers that started after us, the three of us referred each other and had trust.
The county doesn''t care where your route stops are. They might care if you''re parking it.
Anyways, you can set up as permanent or drive it around, but you have to check the parking regs first.
Good luck!!
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Posted by JJ&J on 2007-10-24 02:02:49 Post Subject: Re: Mobile Espresso Permit and licensing
I''''m in process of purchasing an espresso concession trailer and am looking to see if anyone can help out with a few questions I have regarding licensing etc. in King Co. WA. I''''m wondering if the unit has to be licensed in each County/City it operates in and if it''''s possible to drive the unit up somewhere an begin serving espresso once licensed. Does the county need to have information regarding each place you set-up and operate? Do I have to set it up as a permanent establishment or just as a temporary?
The trailer is LnI certified.
Hi there Mobile Bean,
I had a mobile espresso concession trailer for 5 years before I sold it and moved out of my route area. But I think I can help you, generally. Of course, you''ll need to verify the particulars with the govt where you operate.
Licensing: there''s Environmental Health licensing, and then there is business licensing. Usually, the Environmental Health dept of the county is the dept that is going to give you a \"clean bill of health\". I STRONGLY recommend that you get their guidelines FIRST before you put the deposit down on any mobile catering unit. We looked at some great units in Oregon and Washington, even others in other CA counties, that would not pass inspection in our county. So save yourself some heartburn, and get those mobile kitchen guidelines first (it will have to do with sinks, sanitizing, commissaries, etc). We had our trailer licensed in our home county....we did cross over to the nearby county to do movie sets, and really should have gotten licensed over there, too, we could have been busted. We once did a Search and Rescue training weekend seminar in a county 3 hours away, and we DID get busted, the Env. Health Director for that county was one of the people taking the seminar.
Know the guidelines! My hubby was the primary operator, and he would sometimes have an Env Health Inspector walk up at one of his stops, as the Inspector was finishing at another restaurant. They don''t mind some loose coffee grounds on the counter, but they checked the steam wand (my hubby was compulsive about wiping that each time!) and would always check for bleach on board), and frig temps.
Oh! And usually, you''ll need a commercial kitchen for a commissary. This can be difficult. We lucked out with paying a bagel shop, then a mexican restaurant, a monthly fee for commissary services. Technically, you''re supposed to dump your greywater tanks there, and you''re supposed to have a shelf for your supplies. Technically.
Business Licensing: yes, we had a business license for each city we operated in. We didn''t want to get busted on that, it was easy and cheap.
Don''t forget your ficticious business name and your resale permit.
Then, you''re ready for business! Find out from your city/county if there are parking regulations. My hubby had one street in an industrial area where he would set up for about an hour in the morning. Then, he developed a route of customers, pulling up like a catering truck. We were always careful not to infringe on the business of brick and morter coffee houses in strip malls, or to come at the same time as a regular catering truck (we were threatened!). However, we did have unscrupulous competitors, about a year after we started, follow us around, then get to our clients an hour before us, and try to steal our clients. One time, when my hubby was sick for three days, the competitor told all of our clients that my husband sold him his business and that he was the new espresso guy. What nerve! And a lot of clients were pretty uncaring, they just wanted their espresso, and they fell for it. One of these bad fellows was a mobile concession vendor too, just scummy business practices. We did have good relationships with 2 other mobile trailers that started after us, the three of us referred each other and had trust.
The county doesn''t care where your route stops are. They might care if you''re parking it.
Anyways, you can set up as permanent or drive it around, but you have to check the parking regs first.
Good luck!!
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View entire thread: Toddy: Did i do something wrong?
Posted by lymdvm on 2007-01-28 16:53:18 Post Subject: Toddy: Did i do something wrong?
I tried my toddy for the first time today, and it seemed that there was WAY too much coffee in the pitcher-it spilled over when i put the water in. it is now sitting and looking fine (and SMELLING fine!) until i release the concentrate in about 5 hours...but, it just seemed like there was too much coffee grounds. Has anyone else had problems with this? is it always this messy too? i followed the directions that came with the toddy-2 cups water, then 1/2 the pound...then 5 cups water..then the rest, then 2 more cups of water. it is literally filled to the brim. i hope it works!
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Posted by lymdvm on 2007-01-28 16:53:18 Post Subject: Toddy: Did i do something wrong?
I tried my toddy for the first time today, and it seemed that there was WAY too much coffee in the pitcher-it spilled over when i put the water in. it is now sitting and looking fine (and SMELLING fine!) until i release the concentrate in about 5 hours...but, it just seemed like there was too much coffee grounds. Has anyone else had problems with this? is it always this messy too? i followed the directions that came with the toddy-2 cups water, then 1/2 the pound...then 5 cups water..then the rest, then 2 more cups of water. it is literally filled to the brim. i hope it works!
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View entire thread: How much to put into an aluminum vacuum pot
Posted by emotionlovesyou on 2008-04-12 13:41:35 Post Subject: How much to put into an aluminum vacuum pot
I just bought a shnazzy new vacuum pot... or at least that's what I think it's called. It's the kind where you put the water in the bottom, the grounds in the middle, and your brewed coffee comes out the top. Anyway, I was just wondering how much coffee grounds I should put in it. Should I fill the filter to the brim? It only makes 1 cup and it seems like an awful lot of coffee grounds for one cup... however it freaken tastes great!
Wow... I got the gitters
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Posted by emotionlovesyou on 2008-04-12 13:41:35 Post Subject: How much to put into an aluminum vacuum pot
I just bought a shnazzy new vacuum pot... or at least that's what I think it's called. It's the kind where you put the water in the bottom, the grounds in the middle, and your brewed coffee comes out the top. Anyway, I was just wondering how much coffee grounds I should put in it. Should I fill the filter to the brim? It only makes 1 cup and it seems like an awful lot of coffee grounds for one cup... however it freaken tastes great!
Wow... I got the gitters
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View entire thread: Making good coffee with Espresso Tamper
Posted by coffeetamper on 2008-04-21 19:29:10 Post Subject: Making good coffee with Espresso Tamper
Correct tamping is important for consistent coffee, but it's not the only variable. Other areas of importance are:
fresh beans
there's no substitute. Buy beans from a good coffee retailer who only sells fresh beans and consistent blends (for example, Coffee for Connoisseurs)
fresh water
use filtered water if possible, which won't add any unpleasant flavours to your coffee
the right temperature water and equipment
if you assemble the portafilter and filter basket to the group and allow it to all warm up together, then pump some water through the machine before adding the coffee, the temperature will be as stable as it can be. In general, cheaper aluminium thermoblock machines will have difficulty maintaining constant temperatures and producing consistent results compared to more expensive machines with steel or brass groups and boilers
correct level of extraction (how long you run the water for)
avoid running the pump longer than necessary, as this will lead to bitter and overextracted coffee
correct grind and tamp pressure
espresso is best brewed with a fairly fine grind (due to the high water pressure compared to dripolators and plungers). The tamp should be even across the whole surface of the coffee, and tamp right to the edges of the filter basket. The 'ideal' pressure depends on the bean roast level and the grind, but it does need to be quite firm (one popular figure is 30 pounds - push down on a set of bathroom scales until it comes up to about 15kg, and that's about what's suggested). If the water flows too slowly, try a lighter tamp or a coarser grind.
a clean machine you wouldn't prepare a Sunday roast on a dirty tray which had been used three times already and was covered with old fat and seasoning; so why do the same with espresso? It's important to regularly clean the showerscreen and group area to prevent the build-up of old coffee grounds and oils which can lead to inferior tasting brews. The technique varies from machine to machine, but is generally not difficult. This is even more of an issue if you don't tamp, as the point above shows.
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Posted by coffeetamper on 2008-04-21 19:29:10 Post Subject: Making good coffee with Espresso Tamper
Correct tamping is important for consistent coffee, but it's not the only variable. Other areas of importance are:
fresh beans
there's no substitute. Buy beans from a good coffee retailer who only sells fresh beans and consistent blends (for example, Coffee for Connoisseurs)
fresh water
use filtered water if possible, which won't add any unpleasant flavours to your coffee
the right temperature water and equipment
if you assemble the portafilter and filter basket to the group and allow it to all warm up together, then pump some water through the machine before adding the coffee, the temperature will be as stable as it can be. In general, cheaper aluminium thermoblock machines will have difficulty maintaining constant temperatures and producing consistent results compared to more expensive machines with steel or brass groups and boilers
correct level of extraction (how long you run the water for)
avoid running the pump longer than necessary, as this will lead to bitter and overextracted coffee
correct grind and tamp pressure
espresso is best brewed with a fairly fine grind (due to the high water pressure compared to dripolators and plungers). The tamp should be even across the whole surface of the coffee, and tamp right to the edges of the filter basket. The 'ideal' pressure depends on the bean roast level and the grind, but it does need to be quite firm (one popular figure is 30 pounds - push down on a set of bathroom scales until it comes up to about 15kg, and that's about what's suggested). If the water flows too slowly, try a lighter tamp or a coarser grind.
a clean machine you wouldn't prepare a Sunday roast on a dirty tray which had been used three times already and was covered with old fat and seasoning; so why do the same with espresso? It's important to regularly clean the showerscreen and group area to prevent the build-up of old coffee grounds and oils which can lead to inferior tasting brews. The technique varies from machine to machine, but is generally not difficult. This is even more of an issue if you don't tamp, as the point above shows.
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View entire thread: Coffee Grounds
Posted by bprotsman on 2008-10-14 17:43:29 Post Subject: Coffee Grounds
What does everyone do with there coffee grounds after brewing? I know their good for the Garden but just curious what others are using them for....especially you coffee shop owners who are using larger quantities.
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Posted by bprotsman on 2008-10-14 17:43:29 Post Subject: Coffee Grounds
What does everyone do with there coffee grounds after brewing? I know their good for the Garden but just curious what others are using them for....especially you coffee shop owners who are using larger quantities.
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View entire thread: Need help with making espresso!
Posted by mrgnomer on 2006-12-17 14:12:30 Post Subject: Re: Need help with making espresso!
Hi everyone,
I purchased a Krups XP4020 espresso machine together with a Krups burr grinder. After more than 10 different attempts at making espresso using complimentary Krups Arabica beans, I met with no success. Here are the few things that I noticed while brewing the espresso:
* When pre-heating the machine (ie. letting hot water pass through the filter sans grounds), a lot of steam is produced and it even leaks from the sides of the filter. Is it normal for the sides to leak water when carrying out the pre-heat? The filter unit is locked in tight for sure.
* When brewing the espresso with coffee ground using the 4th notch from the left, the coffee spurts out into the cup at very high pressure, spilling all over the place. This occurs about 2seconds after the brew was started. No crema's produced.
* When brewing the espresso with coffee ground using the 3rd notch from the left, the coffee grounds pass through the filter and the coffee again spurts out at high pressure. Again, no crema's produced.
Before each brew, I fill the filter to the brim with coffee grounds before tamping with approx 18kg of force. Also, there's no leakage from the sides when I brew with the grounds. I don't believe it's due to the grain size nor it is due to the tamping because I've tried so many times with different settings. May I know what else I can do to determine the cause of the problem? Thank you.
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Posted by mrgnomer on 2006-12-17 14:12:30 Post Subject: Re: Need help with making espresso!
Hi everyone,
I purchased a Krups XP4020 espresso machine together with a Krups burr grinder. After more than 10 different attempts at making espresso using complimentary Krups Arabica beans, I met with no success. Here are the few things that I noticed while brewing the espresso:
* When pre-heating the machine (ie. letting hot water pass through the filter sans grounds), a lot of steam is produced and it even leaks from the sides of the filter. Is it normal for the sides to leak water when carrying out the pre-heat? The filter unit is locked in tight for sure.
* When brewing the espresso with coffee ground using the 4th notch from the left, the coffee spurts out into the cup at very high pressure, spilling all over the place. This occurs about 2seconds after the brew was started. No crema's produced.
* When brewing the espresso with coffee ground using the 3rd notch from the left, the coffee grounds pass through the filter and the coffee again spurts out at high pressure. Again, no crema's produced.
Before each brew, I fill the filter to the brim with coffee grounds before tamping with approx 18kg of force. Also, there's no leakage from the sides when I brew with the grounds. I don't believe it's due to the grain size nor it is due to the tamping because I've tried so many times with different settings. May I know what else I can do to determine the cause of the problem? Thank you.
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View entire thread: Need help with making espresso!
Posted by xyrik on 2006-12-17 10:04:31 Post Subject: Need help with making espresso!
Hi everyone,
I purchased a Krups XP4020 espresso machine together with a Krups burr grinder. After more than 10 different attempts at making espresso using complimentary Krups Arabica beans, I met with no success. Here are the few things that I noticed while brewing the espresso:
* When pre-heating the machine (ie. letting hot water pass through the filter sans grounds), a lot of steam is produced and it even leaks from the sides of the filter. Is it normal for the sides to leak water when carrying out the pre-heat? The filter unit is locked in tight for sure.
* When brewing the espresso with coffee ground using the 4th notch from the left, the coffee spurts out into the cup at very high pressure, spilling all over the place. This occurs about 2seconds after the brew was started. No crema's produced.
* When brewing the espresso with coffee ground using the 3rd notch from the left, the coffee grounds pass through the filter and the coffee again spurts out at high pressure. Again, no crema's produced.
Before each brew, I fill the filter to the brim with coffee grounds before tamping with approx 18kg of force. Also, there's no leakage from the sides when I brew with the grounds. I don't believe it's due to the grain size nor it is due to the tamping because I've tried so many times with different settings. May I know what else I can do to determine the cause of the problem? Thank you.
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Posted by xyrik on 2006-12-17 10:04:31 Post Subject: Need help with making espresso!
Hi everyone,
I purchased a Krups XP4020 espresso machine together with a Krups burr grinder. After more than 10 different attempts at making espresso using complimentary Krups Arabica beans, I met with no success. Here are the few things that I noticed while brewing the espresso:
* When pre-heating the machine (ie. letting hot water pass through the filter sans grounds), a lot of steam is produced and it even leaks from the sides of the filter. Is it normal for the sides to leak water when carrying out the pre-heat? The filter unit is locked in tight for sure.
* When brewing the espresso with coffee ground using the 4th notch from the left, the coffee spurts out into the cup at very high pressure, spilling all over the place. This occurs about 2seconds after the brew was started. No crema's produced.
* When brewing the espresso with coffee ground using the 3rd notch from the left, the coffee grounds pass through the filter and the coffee again spurts out at high pressure. Again, no crema's produced.
Before each brew, I fill the filter to the brim with coffee grounds before tamping with approx 18kg of force. Also, there's no leakage from the sides when I brew with the grounds. I don't believe it's due to the grain size nor it is due to the tamping because I've tried so many times with different settings. May I know what else I can do to determine the cause of the problem? Thank you.
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View entire thread: Need help with making espresso!
Posted by mrgnomer on 2006-12-17 14:13:18 Post Subject:
Hi everyone,
I purchased a Krups XP4020 espresso machine together with a Krups burr grinder. After more than 10 different attempts at making espresso using complimentary Krups Arabica beans, I met with no success. Here are the few things that I noticed while brewing the espresso:
* When pre-heating the machine (ie. letting hot water pass through the filter sans grounds), a lot of steam is produced and it even leaks from the sides of the filter. Is it normal for the sides to leak water when carrying out the pre-heat? The filter unit is locked in tight for sure.
* When brewing the espresso with coffee ground using the 4th notch from the left, the coffee spurts out into the cup at very high pressure, spilling all over the place. This occurs about 2seconds after the brew was started. No crema's produced.
* When brewing the espresso with coffee ground using the 3rd notch from the left, the coffee grounds pass through the filter and the coffee again spurts out at high pressure. Again, no crema's produced.
Before each brew, I fill the filter to the brim with coffee grounds before tamping with approx 18kg of force. Also, there's no leakage from the sides when I brew with the grounds. I don't believe it's due to the grain size nor it is due to the tamping because I've tried so many times with different settings. May I know what else I can do to determine the cause of the problem? Thank you.
It looks like your Krups machine is a thermoblock with crema enhancing filter baskets. I don't know about the quality of the Krups burr grinder or the beans that came with the machine. My guess is it's all those factors that might be the cause of your problems.
The thermoblock flash heats the water as it passes over it. There's no boiler, as far as I know. Could be the flash heating of the water is increasing it's pressure and causing it to spurt out of an empty locked in portafilter.
I've read a few reviews about the machine and one common problem seems to be the filter basket gets easily clogged and causes water to spurt. Failing grouphead O-ring seems to be another problem. More than one reviewer had water coming out of the grouphead either from regularly failing O-rings or clogged baskets.
The beans you got are probably stale. Stale coffee will not produce good crema. True crema is the CO2 and other elements of still fresh roasted coffee forced out under pressure to produce a colloidal dispersion.
Grind is also important to good espresso. Too fine and too coarse in the same grind challenges smooth extraction. The Krups grinder may not be adequate to grind for espresso.
Crema enhancers on pressurized portafileters, as far as I've read, might be better used without tamping. Still, as far as I know, they compromise espresso quality by forcing crema production. Crema is good but it's best produced by a good grind, fresh roast and with non pressurized portafilter.
Your machine as well could be contributing to the problem. It's not true that the higher the pressure, the better the espresso. Actually, an accepted pump pressure for good normal extraction is between 8.5-9.5 bars. 15 bars is really too high, if that's what your machine is brewing at. Too high of a pressure increases extraction temperatures, contributes to channelling which compromises crema and flavour. The fast, forceful pours you're getting could be due to channelling that's due to stale grounds, uneven grind and a machine with a high pump pressure.
I
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Posted by mrgnomer on 2006-12-17 14:13:18 Post Subject:
Hi everyone,
I purchased a Krups XP4020 espresso machine together with a Krups burr grinder. After more than 10 different attempts at making espresso using complimentary Krups Arabica beans, I met with no success. Here are the few things that I noticed while brewing the espresso:
* When pre-heating the machine (ie. letting hot water pass through the filter sans grounds), a lot of steam is produced and it even leaks from the sides of the filter. Is it normal for the sides to leak water when carrying out the pre-heat? The filter unit is locked in tight for sure.
* When brewing the espresso with coffee ground using the 4th notch from the left, the coffee spurts out into the cup at very high pressure, spilling all over the place. This occurs about 2seconds after the brew was started. No crema's produced.
* When brewing the espresso with coffee ground using the 3rd notch from the left, the coffee grounds pass through the filter and the coffee again spurts out at high pressure. Again, no crema's produced.
Before each brew, I fill the filter to the brim with coffee grounds before tamping with approx 18kg of force. Also, there's no leakage from the sides when I brew with the grounds. I don't believe it's due to the grain size nor it is due to the tamping because I've tried so many times with different settings. May I know what else I can do to determine the cause of the problem? Thank you.
It looks like your Krups machine is a thermoblock with crema enhancing filter baskets. I don't know about the quality of the Krups burr grinder or the beans that came with the machine. My guess is it's all those factors that might be the cause of your problems.
The thermoblock flash heats the water as it passes over it. There's no boiler, as far as I know. Could be the flash heating of the water is increasing it's pressure and causing it to spurt out of an empty locked in portafilter.
I've read a few reviews about the machine and one common problem seems to be the filter basket gets easily clogged and causes water to spurt. Failing grouphead O-ring seems to be another problem. More than one reviewer had water coming out of the grouphead either from regularly failing O-rings or clogged baskets.
The beans you got are probably stale. Stale coffee will not produce good crema. True crema is the CO2 and other elements of still fresh roasted coffee forced out under pressure to produce a colloidal dispersion.
Grind is also important to good espresso. Too fine and too coarse in the same grind challenges smooth extraction. The Krups grinder may not be adequate to grind for espresso.
Crema enhancers on pressurized portafileters, as far as I've read, might be better used without tamping. Still, as far as I know, they compromise espresso quality by forcing crema production. Crema is good but it's best produced by a good grind, fresh roast and with non pressurized portafilter.
Your machine as well could be contributing to the problem. It's not true that the higher the pressure, the better the espresso. Actually, an accepted pump pressure for good normal extraction is between 8.5-9.5 bars. 15 bars is really too high, if that's what your machine is brewing at. Too high of a pressure increases extraction temperatures, contributes to channelling which compromises crema and flavour. The fast, forceful pours you're getting could be due to channelling that's due to stale grounds, uneven grind and a machine with a high pump pressure.
I
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View entire thread: French Press Size
Posted by itpreview on 2008-11-14 02:51:12 Post Subject:
The AeroPress is an entirely new way to make coffee, American style or Espresso style for use in lattes, cappucinos and other espresso based drinks. AeroPress brews simply delicious coffee, 1-4 cups per pressing. Ideal water temperature and faster brewing yields rich flavor with lower acidity and without bitterness. Other brewing processes use near boiling water and long exposure to coffee grounds. Quickly brew a variety of coffee drinks including an Americano or an espresso-style shot for use in lattes or cappuccinos. Its total-immersion system permits extraction at a moderate temperature and a short brew time. Water and grounds are mixed together for 10 seconds, then gentle air pressure pushes the mix through a micro-filter in just 20 seconds, which avoids the bitterness of long processes such as drip brewing. The air pressure also gently squeezes the last goodness from the grounds, further enriching the flavor. The total brewing time of only 30 seconds results in an exceptionally smooth brew.
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Posted by itpreview on 2008-11-14 02:51:12 Post Subject:
The AeroPress is an entirely new way to make coffee, American style or Espresso style for use in lattes, cappucinos and other espresso based drinks. AeroPress brews simply delicious coffee, 1-4 cups per pressing. Ideal water temperature and faster brewing yields rich flavor with lower acidity and without bitterness. Other brewing processes use near boiling water and long exposure to coffee grounds. Quickly brew a variety of coffee drinks including an Americano or an espresso-style shot for use in lattes or cappuccinos. Its total-immersion system permits extraction at a moderate temperature and a short brew time. Water and grounds are mixed together for 10 seconds, then gentle air pressure pushes the mix through a micro-filter in just 20 seconds, which avoids the bitterness of long processes such as drip brewing. The air pressure also gently squeezes the last goodness from the grounds, further enriching the flavor. The total brewing time of only 30 seconds results in an exceptionally smooth brew.
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View entire thread: Coffee Grounds
Posted by espressogirl on 2008-10-19 23:28:24 Post Subject:
That is so true, Alun_evans! You could find a lot of coffee-ish soaps and creams from the stores and people appreciate the fact that they can not only enjoy coffee as a beverage, but also use it for personal care.
Although there are still many people not familiar with the gardening benefits of used coffee grounds, it has slowly become the practice of garden/caffeine enthusiasts.
Why, even my young niece knows where to put the used grounds!! Straight to the flower pots!
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Posted by espressogirl on 2008-10-19 23:28:24 Post Subject:
That is so true, Alun_evans! You could find a lot of coffee-ish soaps and creams from the stores and people appreciate the fact that they can not only enjoy coffee as a beverage, but also use it for personal care.
Although there are still many people not familiar with the gardening benefits of used coffee grounds, it has slowly become the practice of garden/caffeine enthusiasts.
Why, even my young niece knows where to put the used grounds!! Straight to the flower pots!
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View entire thread: i have water in the filter basket after use
Posted by htc8p on 2008-04-29 21:54:46 Post Subject: i have water in the filter basket after use
is it normal to get some water in the filter basket after use? isnt there not supposed to be any water in the filter basket after use? but i already put quite a lot of coffee grounds and tamped down firmly...i hope you can help me out. thanks!
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Posted by htc8p on 2008-04-29 21:54:46 Post Subject: i have water in the filter basket after use
is it normal to get some water in the filter basket after use? isnt there not supposed to be any water in the filter basket after use? but i already put quite a lot of coffee grounds and tamped down firmly...i hope you can help me out. thanks!
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View entire thread: Will a blade grinder do for an average joe?
Posted by CCafe on 2005-08-21 21:07:18 Post Subject:
A blade grinder is an entry level grinder. Its only purpose is for the masses who just need to grind coffee and really don't care about the outcome. You can find a few cheap burr grinders. Capresso makes a few that run in between $30 to $100.
Burr grinders will give you a consistent grind of decently coarse coffee grounds. Blade grinders are very inconsistent and will often produce dust like coffee grounds, which in turn can plug your filter and slow down or over flow your funnel. Blade grinders will also heat the beans up while grinding and this will cause your beans to loose some flavor.
So you see if you are just starting out new to bean grinding, why not do it right the first time! Plus some of the higher end models even allow you to change your burrs out when they become dull, thus allowing you to get even more use out of it in the long run.
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Posted by CCafe on 2005-08-21 21:07:18 Post Subject:
A blade grinder is an entry level grinder. Its only purpose is for the masses who just need to grind coffee and really don't care about the outcome. You can find a few cheap burr grinders. Capresso makes a few that run in between $30 to $100.
Burr grinders will give you a consistent grind of decently coarse coffee grounds. Blade grinders are very inconsistent and will often produce dust like coffee grounds, which in turn can plug your filter and slow down or over flow your funnel. Blade grinders will also heat the beans up while grinding and this will cause your beans to loose some flavor.
So you see if you are just starting out new to bean grinding, why not do it right the first time! Plus some of the higher end models even allow you to change your burrs out when they become dull, thus allowing you to get even more use out of it in the long run.
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View entire thread: Bean Grinders
Posted by PinkRose on 2008-06-09 08:33:39 Post Subject:
Hello,
I have a Capresso Infinity grinder too. I think it does a great job in all of the settings. (Even though it's a pain to clean)
I'm not sure what you're looking for. Are you looking to get grounds in your French Press coffee? ..... Or are you looking for the coffee to taste good?
Some people can use a French press and not get any grounds in their coffee, and some people end up with lots of grounds. If you want to see grounds, maybe you should consider using a "less course" setting number on your grinder so the grounds will slip through the French Press filter and end up in your finished brew.
Personally, I think it's great that you're not seeing a lot of grounds in your coffee. I never liked the crunch of the coffee grounds as I'm drinking my coffee, plus they get stuck in between my teeth, which is very annoying to say the least.
If the coffee tastes good after using your French press, then your Infinity grinder has done its job.
Rose
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Posted by PinkRose on 2008-06-09 08:33:39 Post Subject:
Hello,
I have a Capresso Infinity grinder too. I think it does a great job in all of the settings. (Even though it's a pain to clean)
I'm not sure what you're looking for. Are you looking to get grounds in your French Press coffee? ..... Or are you looking for the coffee to taste good?
Some people can use a French press and not get any grounds in their coffee, and some people end up with lots of grounds. If you want to see grounds, maybe you should consider using a "less course" setting number on your grinder so the grounds will slip through the French Press filter and end up in your finished brew.
Personally, I think it's great that you're not seeing a lot of grounds in your coffee. I never liked the crunch of the coffee grounds as I'm drinking my coffee, plus they get stuck in between my teeth, which is very annoying to say the least.
If the coffee tastes good after using your French press, then your Infinity grinder has done its job.
Rose
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View entire thread: Manual lever espesso machine
Posted by Parts Guru on 2006-04-23 04:04:03 Post Subject:
I understand that the preinfusion is just as it starts to drip no longer is that rigt?
Pre-infusion is the time allowed for soaking coffee grounds before extraction. When the handle is pulled up and held for 5 seconds. water from the boiler will try to escape. It will find tamped coffee grounds in its way to escape. The coffee grounds will be soaked and in some cases have a few drops tricke through the tamped coffee.
When 5 seconds are over, pull the lever down slowly, timing it to bring down in 12 or 14 seconds. No second pull. If you need more quantity of espress, re-load the filter cup and make a second espresso.
Extraction of espresso is a balancing act that comes with practice and the type of espress maker used.
Classic espresso is made with close control on the fineness of grind, temperature of water, freshness of coffee, freshness of grind, pre-infusion and extraction time.
Good luck.
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Posted by Parts Guru on 2006-04-23 04:04:03 Post Subject:
I understand that the preinfusion is just as it starts to drip no longer is that rigt?
Pre-infusion is the time allowed for soaking coffee grounds before extraction. When the handle is pulled up and held for 5 seconds. water from the boiler will try to escape. It will find tamped coffee grounds in its way to escape. The coffee grounds will be soaked and in some cases have a few drops tricke through the tamped coffee.
When 5 seconds are over, pull the lever down slowly, timing it to bring down in 12 or 14 seconds. No second pull. If you need more quantity of espress, re-load the filter cup and make a second espresso.
Extraction of espresso is a balancing act that comes with practice and the type of espress maker used.
Classic espresso is made with close control on the fineness of grind, temperature of water, freshness of coffee, freshness of grind, pre-infusion and extraction time.
Good luck.
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View entire thread: La Pavoni Stradivari - bitter and undrinkable coffee.
Posted by jaebar on 2006-12-10 15:11:48 Post Subject: Try this for your Pavoni
I quit using coffee grounds years ago once I discovered Pods. The Italians make some outstanding pod coffee some of which are available on line at places like Espresso Tiamo. They sell many blends from Italy one of my favorites is Z caffe which comes in a pod. You can also try many other blends and brands until you get it right but give up the grounds and go with the pods. Its cleaner and easier on your machine and on your patience. I find on my Pavoni which I've owned for about 20 years, if I raise the lever slowly it gives a better crema. I used to wet the pod slightly before clamping it down but the results were inconsistent.
I personnaly dont like Illy brand so dont give up just yet. Try them all then decide.
Good Luck
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Posted by jaebar on 2006-12-10 15:11:48 Post Subject: Try this for your Pavoni
I quit using coffee grounds years ago once I discovered Pods. The Italians make some outstanding pod coffee some of which are available on line at places like Espresso Tiamo. They sell many blends from Italy one of my favorites is Z caffe which comes in a pod. You can also try many other blends and brands until you get it right but give up the grounds and go with the pods. Its cleaner and easier on your machine and on your patience. I find on my Pavoni which I've owned for about 20 years, if I raise the lever slowly it gives a better crema. I used to wet the pod slightly before clamping it down but the results were inconsistent.
I personnaly dont like Illy brand so dont give up just yet. Try them all then decide.
Good Luck
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View entire thread: Saeco Brew-Unit problem
Posted by andruzzo on 2005-05-30 18:07:45 Post Subject: Saeco Brew-Unit problem
I have the follow problem with my Saeco Royal's Brew Unit.
It grinds coffee fine, makes a cup of espresso, but sometimes when I go to make a second coffee the machine sounds like it's straining but no coffee comes out!
What I discovered is that sometimes , the coffee grinds remain on the metal filter and do not fall off and into the dreg drawer. When this happens the grinds that remain there do not allow the brew unit to make the next cup of coffee because there is too much coffee grounds there!
I was wondering if anyone else has experienced this and what you would all think is doing this?
Could it be the coffee quality? Grease on the metal filter? Too much water?
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Posted by andruzzo on 2005-05-30 18:07:45 Post Subject: Saeco Brew-Unit problem
I have the follow problem with my Saeco Royal's Brew Unit.
It grinds coffee fine, makes a cup of espresso, but sometimes when I go to make a second coffee the machine sounds like it's straining but no coffee comes out!
What I discovered is that sometimes , the coffee grinds remain on the metal filter and do not fall off and into the dreg drawer. When this happens the grinds that remain there do not allow the brew unit to make the next cup of coffee because there is too much coffee grounds there!
I was wondering if anyone else has experienced this and what you would all think is doing this?
Could it be the coffee quality? Grease on the metal filter? Too much water?
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View entire thread: two shots espresso, only first is good
Posted by timcrews on 2005-03-25 10:56:16 Post Subject: two shots espresso, only first is good
Hello:
I have a Solis Maestro Plus grinder, and a Saeco Classico espresso machine. I am using a grind slightly coarser than the "Espresso" marker on the grinder. (If I use the "Espresso" setting on the grinder, the Classico has trouble getting anything out, even if I hardly tamp at all.)
Following all of the pre-heating instructions, I fill the portafilter with two spoons full of ground coffee, and I lightly tamp the coffee. (I find that I cannot tamp the grounds very much at all without causing extremely slow extractions. I can only tamp the grounds just enough to get a consistent depth and get rid of obvious air pockets or lumps.)
I brew two shots of espresso. Each shot takes about 20 seconds to express. The heating light turns back on at about 15 seconds into each shot. I wait for the heating light to go back off between the first and second shots, so both shots are presumably being brewed at the right temperature.
However, there is a clearcut difference in the quality of the first and second shot, every time. As the first shot comes out, I can see a rich reddish-golden-brown crema, and the liquid itself comes out very dark reddish-brown. But at the tail end of the first shot, the crema changes to more of a beige/yellow color, and the coffee seems to be thinning somewhat. The first shot always tastes GREAT, like an explosion of many flavors.
The second shot starts out the way the second shot ended (beige/yellow crema, with clearer liquid than the first shot) and stays that way. The second shot comes out tasting like strong coffee, but without any of the punch of the first shot, and without any of the complex arrangement of flavors.
When I remove the portafilter after brewing, I see a nice, smooth, and even surface. The coffee grounds are uniform, and have formed a hard puck. I don't see any evidence that the water has flowed more through one part of the coffee than the any other.
From my description, the problem seems heat-related. I will say that I have thoroughly preheated the whole system based on instructions I have found on the Internet, and I have waited for the heater to cycle back off between shots. Of course, I don't want to wait TOO long between shots -- I have a drink to make.
Does anyone have any advice on what is causing this problem?
Thank you.
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Posted by timcrews on 2005-03-25 10:56:16 Post Subject: two shots espresso, only first is good
Hello:
I have a Solis Maestro Plus grinder, and a Saeco Classico espresso machine. I am using a grind slightly coarser than the "Espresso" marker on the grinder. (If I use the "Espresso" setting on the grinder, the Classico has trouble getting anything out, even if I hardly tamp at all.)
Following all of the pre-heating instructions, I fill the portafilter with two spoons full of ground coffee, and I lightly tamp the coffee. (I find that I cannot tamp the grounds very much at all without causing extremely slow extractions. I can only tamp the grounds just enough to get a consistent depth and get rid of obvious air pockets or lumps.)
I brew two shots of espresso. Each shot takes about 20 seconds to express. The heating light turns back on at about 15 seconds into each shot. I wait for the heating light to go back off between the first and second shots, so both shots are presumably being brewed at the right temperature.
However, there is a clearcut difference in the quality of the first and second shot, every time. As the first shot comes out, I can see a rich reddish-golden-brown crema, and the liquid itself comes out very dark reddish-brown. But at the tail end of the first shot, the crema changes to more of a beige/yellow color, and the coffee seems to be thinning somewhat. The first shot always tastes GREAT, like an explosion of many flavors.
The second shot starts out the way the second shot ended (beige/yellow crema, with clearer liquid than the first shot) and stays that way. The second shot comes out tasting like strong coffee, but without any of the punch of the first shot, and without any of the complex arrangement of flavors.
When I remove the portafilter after brewing, I see a nice, smooth, and even surface. The coffee grounds are uniform, and have formed a hard puck. I don't see any evidence that the water has flowed more through one part of the coffee than the any other.
From my description, the problem seems heat-related. I will say that I have thoroughly preheated the whole system based on instructions I have found on the Internet, and I have waited for the heater to cycle back off between shots. Of course, I don't want to wait TOO long between shots -- I have a drink to make.
Does anyone have any advice on what is causing this problem?
Thank you.
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View entire thread: Infamous Coffee Steak- Not a new idea
Posted by topher on 2004-01-13 10:41:10 Post Subject:
we used coffee grounds and rubbed it into the steak
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Posted by topher on 2004-01-13 10:41:10 Post Subject:
we used coffee grounds and rubbed it into the steak
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View entire thread: Espresso vs Drip Coffee
Posted by SFG75 on 2006-12-17 17:21:57 Post Subject: Re: Espresso vs Drip Coffee
Hello,
A further question would be if anyone can tell me what the difference is between the way that an espresso machine extracts the various flavors and oils etc from the coffee grounds and the way a coffee maker does it? I don't have much espresso experience so I am not really sure what is going on inside the machine.
Thanks.
Espresso features hot water that is blasted through the bean, resulting in a higher concentration of flavor and surprisingly less caffeine due to the quick process. You also get a complexity of flavor and of course, the crema on the surface due to the chemical reaction of the oils and other items on/in the bean.
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Posted by SFG75 on 2006-12-17 17:21:57 Post Subject: Re: Espresso vs Drip Coffee
Hello,
A further question would be if anyone can tell me what the difference is between the way that an espresso machine extracts the various flavors and oils etc from the coffee grounds and the way a coffee maker does it? I don't have much espresso experience so I am not really sure what is going on inside the machine.
Thanks.
Espresso features hot water that is blasted through the bean, resulting in a higher concentration of flavor and surprisingly less caffeine due to the quick process. You also get a complexity of flavor and of course, the crema on the surface due to the chemical reaction of the oils and other items on/in the bean.
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View entire thread: Grounds in coffee from filtering?
Posted by celement on 2005-06-14 23:25:01 Post Subject: Re: Tea Filter
What is a tea filter?
fine enough a filter to hold back tea leaf material for hot tea thats not bagged....
in other words one so fine it catches the coffee grounds
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Posted by celement on 2005-06-14 23:25:01 Post Subject: Re: Tea Filter
What is a tea filter?
fine enough a filter to hold back tea leaf material for hot tea thats not bagged....
in other words one so fine it catches the coffee grounds
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View entire thread: Espresso vs Drip Coffee
Posted by FXAdam on 2006-12-17 15:23:51 Post Subject: Espresso vs Drip Coffee
Hello,
I have been roasting beans for holiday gifts this year and ended up roasting some espresso blends for some people and some solo varities for the regular coffee drinkers. Personally I drink coffee at home because I don't have an espresso machine, but I thought I should brew a pot with the espresso blends so I have a better idea what I am giving people. The resulting coffee was a lighter flavor than I find I get when using single variety beans.
What I am wondering is whether the beans used in espresso blends are selected to be at their optimum when they are used to make espresso and are not suited to being made in a "normal" coffee maker?
A further question would be if anyone can tell me what the difference is between the way that an espresso machine extracts the various flavors and oils etc from the coffee grounds and the way a coffee maker does it? I don't have much espresso experience so I am not really sure what is going on inside the machine.
Thanks.
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Posted by FXAdam on 2006-12-17 15:23:51 Post Subject: Espresso vs Drip Coffee
Hello,
I have been roasting beans for holiday gifts this year and ended up roasting some espresso blends for some people and some solo varities for the regular coffee drinkers. Personally I drink coffee at home because I don't have an espresso machine, but I thought I should brew a pot with the espresso blends so I have a better idea what I am giving people. The resulting coffee was a lighter flavor than I find I get when using single variety beans.
What I am wondering is whether the beans used in espresso blends are selected to be at their optimum when they are used to make espresso and are not suited to being made in a "normal" coffee maker?
A further question would be if anyone can tell me what the difference is between the way that an espresso machine extracts the various flavors and oils etc from the coffee grounds and the way a coffee maker does it? I don't have much espresso experience so I am not really sure what is going on inside the machine.
Thanks.
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View entire thread: exploding coffeemaker
Posted by Tom on 2006-11-23 20:58:36 Post Subject: exploding coffeemaker
I have a Bunn ThermaFresh. Lately it's been sending lots of coffee grounds into the decanter. Inside the permanent filter it looks like there was an explosion while it was brewing. No holes or flaws in the filter. Can anybody tell me why it started doing that?
Thanks...
Tom in Texas
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Posted by Tom on 2006-11-23 20:58:36 Post Subject: exploding coffeemaker
I have a Bunn ThermaFresh. Lately it's been sending lots of coffee grounds into the decanter. Inside the permanent filter it looks like there was an explosion while it was brewing. No holes or flaws in the filter. Can anybody tell me why it started doing that?
Thanks...
Tom in Texas
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View entire thread: my k-cup for keurig brewers
Posted by meg_wlu on 2006-12-27 11:01:16 Post Subject:
great thanks for the reply. I bought some whole bean Timothy's coffee yesturday and tried out using a fine grind. First I tried filling the cup to almost full and it made a great cup. then I tried filling it half full and it made a weak cup. Has anyone else noticed that the top needle where the water comes from gets coffee grounds pressured up there? Does the needle ever get clogged because of this? thanks again for any help. Currently drinking van houtte's macademia nut k-cup coffee and its great!
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Posted by meg_wlu on 2006-12-27 11:01:16 Post Subject:
great thanks for the reply. I bought some whole bean Timothy's coffee yesturday and tried out using a fine grind. First I tried filling the cup to almost full and it made a great cup. then I tried filling it half full and it made a weak cup. Has anyone else noticed that the top needle where the water comes from gets coffee grounds pressured up there? Does the needle ever get clogged because of this? thanks again for any help. Currently drinking van houtte's macademia nut k-cup coffee and its great!
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View entire thread: Coffee drinks pls advise
Posted by Temuri on 2008-10-16 10:53:15 Post Subject:
you could get a pod brewer with an adapter to use your coffee grounds.
Do you mean I could use that machine for my coffee? I dont produce any pods myself and of course I want to offer my coffee.
I would spend double or even more for better machine.
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Posted by Temuri on 2008-10-16 10:53:15 Post Subject:
you could get a pod brewer with an adapter to use your coffee grounds.
Do you mean I could use that machine for my coffee? I dont produce any pods myself and of course I want to offer my coffee.
I would spend double or even more for better machine.
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View entire thread: Manually making Coffee without Coffeemaker
Posted by Trudaroof on 2007-11-13 10:37:03 Post Subject: Manually making Coffee without Coffeemaker
If I were to pour 190 degree water through a Filter Basket full of Coffee grounds into a pot would it make a decent pot of Coffee? I''m going Camping and have no Electricity and can''t stand Percolated Coffee. I can''t imagine that a Coffee maker does much more than pour the Hot water over the Coffee..... does it?
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Posted by Trudaroof on 2007-11-13 10:37:03 Post Subject: Manually making Coffee without Coffeemaker
If I were to pour 190 degree water through a Filter Basket full of Coffee grounds into a pot would it make a decent pot of Coffee? I''m going Camping and have no Electricity and can''t stand Percolated Coffee. I can''t imagine that a Coffee maker does much more than pour the Hot water over the Coffee..... does it?
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View entire thread: the perfect brew
Posted by mrgnomer on 2006-01-23 13:02:40 Post Subject:
Have you tried a french press brewer? They're not expensive and it'll allow you to have direct control over all the variables that produce a great cup of coffee.
Most drip machines don't get hot enough nor saturate coffee grounds thoroughly for a good extraction.
With a good quality burr grinder, fresh beans and direct control of the brewing process you can make coffee the way you like it. With a french press, the ideal brew temp is just below the boiling point of water. Let your water come to a boil in the kettle, remove the kettle from heat source, count about 25sec and the water temp will have fallen by then an ideal range to pour over grounds.
With the french press, grind a little coarser than drip if you don't want a lot of sludge and if you're making a good quantity of coffee.
Measure out for your taste and pour water at brewing temp over the grounds. Stir the slurry (use a plastic spoon if you're container is made of glass) to encourage even saturation of the grounds. Place filter assembly into container but don't press down. Allow the coffee to steep for a period of time, 3 minutes is to most peoples taste and at the end of 3 minutes plunge the filter slowly down. Pour and enjoy.
You can brew very strong and add heated water later to dilute for taste. This will not affect the quality of the coffee.
With fresh beans and a good even grind the french press brew makes a great coffee.
The longer you steep or the finer the grinds the stronger the taste. Watch out with grinding too fine when making a large quantity of coffee- you could clog up the filter and be unable to press the filter down at all or with great effort past a certain point.
I do believe the key to good coffee is fresh grounds, proper brewing temp, even grind and a good steep. This should produce a very good tasting, evenly extracted coffee.
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Posted by mrgnomer on 2006-01-23 13:02:40 Post Subject:
Have you tried a french press brewer? They're not expensive and it'll allow you to have direct control over all the variables that produce a great cup of coffee.
Most drip machines don't get hot enough nor saturate coffee grounds thoroughly for a good extraction.
With a good quality burr grinder, fresh beans and direct control of the brewing process you can make coffee the way you like it. With a french press, the ideal brew temp is just below the boiling point of water. Let your water come to a boil in the kettle, remove the kettle from heat source, count about 25sec and the water temp will have fallen by then an ideal range to pour over grounds.
With the french press, grind a little coarser than drip if you don't want a lot of sludge and if you're making a good quantity of coffee.
Measure out for your taste and pour water at brewing temp over the grounds. Stir the slurry (use a plastic spoon if you're container is made of glass) to encourage even saturation of the grounds. Place filter assembly into container but don't press down. Allow the coffee to steep for a period of time, 3 minutes is to most peoples taste and at the end of 3 minutes plunge the filter slowly down. Pour and enjoy.
You can brew very strong and add heated water later to dilute for taste. This will not affect the quality of the coffee.
With fresh beans and a good even grind the french press brew makes a great coffee.
The longer you steep or the finer the grinds the stronger the taste. Watch out with grinding too fine when making a large quantity of coffee- you could clog up the filter and be unable to press the filter down at all or with great effort past a certain point.
I do believe the key to good coffee is fresh grounds, proper brewing temp, even grind and a good steep. This should produce a very good tasting, evenly extracted coffee.
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View entire thread: Cuisinart Grind and Brew
Posted by TTTTom on 2005-06-29 15:16:51 Post Subject: Cowboy Coffee
Topher,
I have always thought of a "French Press" as a fancy method of the old Cowboy Coffee where you just boil water on the open fire, dump in the coffee grounds, wait a few minutes and pour slowly to keep the grounds out of the cup.
We have never had fancy coffee makers, but instead focused on good coffee beans and clean water.
Does the French Press really make better coffee?
T in Carolina
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Posted by TTTTom on 2005-06-29 15:16:51 Post Subject: Cowboy Coffee
Topher,
I have always thought of a "French Press" as a fancy method of the old Cowboy Coffee where you just boil water on the open fire, dump in the coffee grounds, wait a few minutes and pour slowly to keep the grounds out of the cup.
We have never had fancy coffee makers, but instead focused on good coffee beans and clean water.
Does the French Press really make better coffee?
T in Carolina
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View entire thread: Coffee drinks pls advise
Posted by Coffeeexpert on 2008-10-16 10:15:12 Post Subject:
Without spending a lot of money on a Clover or a Super-Automatic, you could get a pod brewer with an adapter to use your coffee grounds.
Bunn My Cafe Pod Brewer $299- Can brew 60 cups an hour. Can't personally vouch for it's quality though, never used it.
CJ-1000 Pod brewer for coffee and tea $979
I've tried Kuerig and Tassimo Pod brewers, but they never seem to taste right... don't get hot enough and never make a proper cup.
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Posted by Coffeeexpert on 2008-10-16 10:15:12 Post Subject:
Without spending a lot of money on a Clover or a Super-Automatic, you could get a pod brewer with an adapter to use your coffee grounds.
Bunn My Cafe Pod Brewer $299- Can brew 60 cups an hour. Can't personally vouch for it's quality though, never used it.
CJ-1000 Pod brewer for coffee and tea $979
I've tried Kuerig and Tassimo Pod brewers, but they never seem to taste right... don't get hot enough and never make a proper cup.
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View entire thread: Buying Organic and Fairtrade Coffee in New Zealand
Posted by dingfelder on 2006-03-13 04:07:44 Post Subject: cost
Thanks for the feedback topher.
Note: I'm not an expert of coffee prices, I am just a website designer who loves drinking good coffee
For New Zealand, it is my impression that coffee prices are quite a bit more than in the US. For example, bags of coffee (grounds) in the supermarket are somewhere around 5$-10$ per 250grams, usually in the 7$-8$ range for decent grounds like Robert Harris.
So, by weight, 10$-12$ for 500g of fresh beans is for sure cheaper.
Cheers,
Ding
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Posted by dingfelder on 2006-03-13 04:07:44 Post Subject: cost
Thanks for the feedback topher.
Note: I'm not an expert of coffee prices, I am just a website designer who loves drinking good coffee
For New Zealand, it is my impression that coffee prices are quite a bit more than in the US. For example, bags of coffee (grounds) in the supermarket are somewhere around 5$-10$ per 250grams, usually in the 7$-8$ range for decent grounds like Robert Harris.
So, by weight, 10$-12$ for 500g of fresh beans is for sure cheaper.
Cheers,
Ding
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View entire thread: POD machine
Posted by cafemakers on 2005-09-29 20:42:43 Post Subject:
Are you referring to E.S.E. (easy serving espresso) pods or P.I.D. (program, integral & differential) espresso machines?
Most manufacturers offer kits to convert commercial espresso machines from coffee grounds to E.S.E. pods (normally consisting of new baskets and shower screens (some require a new water dispersion disk). I'm not sure about kits for consumers (if this is your question), but have seen some home espresso machines designed solely for the purpose of using pods. Do not confuse these with single serving coffee brewer pods, such as those used by the Senseo - not the same thing.
P.I.D. is a whole other matter; a computerized device that controls the precise temperature of your extraction. The controler uses an algorithym to predict temperature swing, then instantaneously adjusts power to your heating element to compensate. Some, but not all commercial manufacturers offer P.I.D. machines, but there are some aftermarket kits available that can be applied to most machines with a heat exchanger (though, rarely simple to perform yourself).
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Posted by cafemakers on 2005-09-29 20:42:43 Post Subject:
Are you referring to E.S.E. (easy serving espresso) pods or P.I.D. (program, integral & differential) espresso machines?
Most manufacturers offer kits to convert commercial espresso machines from coffee grounds to E.S.E. pods (normally consisting of new baskets and shower screens (some require a new water dispersion disk). I'm not sure about kits for consumers (if this is your question), but have seen some home espresso machines designed solely for the purpose of using pods. Do not confuse these with single serving coffee brewer pods, such as those used by the Senseo - not the same thing.
P.I.D. is a whole other matter; a computerized device that controls the precise temperature of your extraction. The controler uses an algorithym to predict temperature swing, then instantaneously adjusts power to your heating element to compensate. Some, but not all commercial manufacturers offer P.I.D. machines, but there are some aftermarket kits available that can be applied to most machines with a heat exchanger (though, rarely simple to perform yourself).
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View entire thread: Cheap espresso machine?
Posted by jm21 on 2008-02-01 14:12:17 Post Subject:
Thanks for the replies!
The SS Mokita seemed to be no longer available at most places, and a little pricey...I'd like to stay under $350 for everything combined, shipped (though that seems more and more difficult, without compromising a lot on quality...). I'll definitely keep it in mind though.
Thanks for the advice shadow, some of your advice in other posts has been very helpful as well! I've been looking at the Gaggia's a bit, but wasn't sure if they were a good option.
The reason I was considering the Keurig was because it had an adapter to use your own coffee grounds. I wouldn't be buying any of the pods or k-cups or whatever....I know it's not espresso, but they're significantly cheaper than an espresso machine, hands-off, and supposedly can produce a strong single serve coffee which would be all right...not as good as espresso but maybe between espresso and drip coffee I thought.
I like the idea of a super-auto, but they do seem very restrictive, especially the cheap ones, and not big on reliability...and it'd be nice to have a nice separate grinder (my current one is worthless) for when I want to use a french press or something (I'd like to try making turkish coffee sometime too, and saw what seemed like an easy way to make it on these forums when I was browsing around, with a steam wand).
Does anyone have an opinion on the following Briel machines (or Briel in general?)? As compared to say, a Gaggia Carezza? Or maybe a Saeco Gran Crema or Aroma?
Briel Chamonix
http://www.amazon.com/Briel-ES35AF-Cham ... 147&sr=1-2
Cadiz
http://www.amazon.com/Briel-LExpresso-A ... 147&sr=1-5
Versatile Uno
http://www.amazon.com/Briel-ES37SFB-Ver ... 147&sr=1-3
The capresso ultima seemed like it might be an OK deal too...not many options, ugly, but very easy to use and not as much to break as the super-autos (as well as cheaper)...
http://www.amazon.com/Capresso-121-01-S ... 70&sr=1-15
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Posted by jm21 on 2008-02-01 14:12:17 Post Subject:
Thanks for the replies!
The SS Mokita seemed to be no longer available at most places, and a little pricey...I'd like to stay under $350 for everything combined, shipped (though that seems more and more difficult, without compromising a lot on quality...). I'll definitely keep it in mind though.
Thanks for the advice shadow, some of your advice in other posts has been very helpful as well! I've been looking at the Gaggia's a bit, but wasn't sure if they were a good option.
The reason I was considering the Keurig was because it had an adapter to use your own coffee grounds. I wouldn't be buying any of the pods or k-cups or whatever....I know it's not espresso, but they're significantly cheaper than an espresso machine, hands-off, and supposedly can produce a strong single serve coffee which would be all right...not as good as espresso but maybe between espresso and drip coffee I thought.
I like the idea of a super-auto, but they do seem very restrictive, especially the cheap ones, and not big on reliability...and it'd be nice to have a nice separate grinder (my current one is worthless) for when I want to use a french press or something (I'd like to try making turkish coffee sometime too, and saw what seemed like an easy way to make it on these forums when I was browsing around, with a steam wand).
Does anyone have an opinion on the following Briel machines (or Briel in general?)? As compared to say, a Gaggia Carezza? Or maybe a Saeco Gran Crema or Aroma?
Briel Chamonix
http://www.amazon.com/Briel-ES35AF-Cham ... 147&sr=1-2
Cadiz
http://www.amazon.com/Briel-LExpresso-A ... 147&sr=1-5
Versatile Uno
http://www.amazon.com/Briel-ES37SFB-Ver ... 147&sr=1-3
The capresso ultima seemed like it might be an OK deal too...not many options, ugly, but very easy to use and not as much to break as the super-autos (as well as cheaper)...
http://www.amazon.com/Capresso-121-01-S ... 70&sr=1-15
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View entire thread: Why does french press coffee taste better?
Posted by SlowRain on 2008-11-09 08:32:54 Post Subject:
I would probably say first and foremost that you simply like the flavor of French press coffee. I think the main thing it has going for it is the full-immersion method.
I was never a big fan of coffee when I made it using a cheap drip machine and pre-ground supermarket coffee. It wasn't until I got my AeroPress that I started to take coffee seriously, and my French press is just another step on my coffee journey. The main drawback to drip coffee is that the cheaper coffeemakers can't heat the water hot enough and, when the water is running through the grounds, the water overextracts the coffee grounds directly in its path and underextracts the coffee grounds around the edges. Better designed drip machines are able to solve this problem.
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Posted by SlowRain on 2008-11-09 08:32:54 Post Subject:
I would probably say first and foremost that you simply like the flavor of French press coffee. I think the main thing it has going for it is the full-immersion method.
I was never a big fan of coffee when I made it using a cheap drip machine and pre-ground supermarket coffee. It wasn't until I got my AeroPress that I started to take coffee seriously, and my French press is just another step on my coffee journey. The main drawback to drip coffee is that the cheaper coffeemakers can't heat the water hot enough and, when the water is running through the grounds, the water overextracts the coffee grounds directly in its path and underextracts the coffee grounds around the edges. Better designed drip machines are able to solve this problem.
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View entire thread: ALERT! Espresso nEWb here, espresso beans or plain?
Posted by mrgnomer on 2006-02-16 10:37:46 Post Subject:
Sorry for the delayed response.
By virtue of very high pressure extraction to make espresso, all the characteristics in a coffee will be magnified. I guess the higher the pressure you brew at, the more of the coffee you will extract. Steam machines would probably extract more from coffee grounds than regular drip.
So, with that in mind, very good quality espresso comes from a fresh roasted bean ground very finely and evenly. For a steam machine, if you grind too fine you'll most likely stall your machine so you don't need too fine of a grind. Single origin beans of high quality are just as good for making espresso as blends. The idea behind a blend is that again, since espresso concentrates the character of a coffee, blending certain beans theoretically blends their pleasing characters together for a fuller, deeper more profound shot.
With a steam machine I'd say any good quality bean will do. Eight O'Clock is a good roast and I believe a good blend and should do nicely. The highest quality beans and the freshest roasts of course make the best coffee regardless of brewing method. Arabica beans are your high quality bean with robusta being an inexpensive bean usually used as filler. There are some high quality robustas used for blending or even on their own but it's doubtful that big commercial roasters use robusta for it's quality rather than filler to reduce the cost of their product. Arabica, as well, are lower in caffeine content than Robusta so an good Arabica won't get you wired as fast.
Beans also stale pretty fast after roasting so unfortunately store bought beans have most likely lost their freshness through processing, shipping and storage. Add to that grind quality which is very important to a smooth, evenly extracted cup of coffee and making good coffee can get demanding.
If the grocery store is your source I would recommend a 100% arabica whole bean of a blend that you like and is popular to ensure freshness through store stock turnover. If you can find out when it was roasted that would be a bonus. 10 days after roast coffee is said to go downhill in it's freshness. Grind the beans in a good quality grinder (burr grinders are the best for even ness of grinds; blade grinders chop up coffee and by their nature cannot produce an even grind) just before brewing.
Also keep in mind light roasts allow the character of a coffee to dominate the final taste in the cup while the taste in the cup is determined by the roast with dark, oily roasts. Kind of like why all Starbuck coffees, which are quite darkly roasted, tend to taste the same. By virtue of roasting in the taste with dark roasts the affects of staleing are somewhat masked so an old dark roast will probably seem less stale than a lighter roast of the same age. If you can get it fresh, a lighter roast will tend to taste sweeter and retain of a bean's bright character if it's present in the bean.
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Posted by mrgnomer on 2006-02-16 10:37:46 Post Subject:
Sorry for the delayed response.
By virtue of very high pressure extraction to make espresso, all the characteristics in a coffee will be magnified. I guess the higher the pressure you brew at, the more of the coffee you will extract. Steam machines would probably extract more from coffee grounds than regular drip.
So, with that in mind, very good quality espresso comes from a fresh roasted bean ground very finely and evenly. For a steam machine, if you grind too fine you'll most likely stall your machine so you don't need too fine of a grind. Single origin beans of high quality are just as good for making espresso as blends. The idea behind a blend is that again, since espresso concentrates the character of a coffee, blending certain beans theoretically blends their pleasing characters together for a fuller, deeper more profound shot.
With a steam machine I'd say any good quality bean will do. Eight O'Clock is a good roast and I believe a good blend and should do nicely. The highest quality beans and the freshest roasts of course make the best coffee regardless of brewing method. Arabica beans are your high quality bean with robusta being an inexpensive bean usually used as filler. There are some high quality robustas used for blending or even on their own but it's doubtful that big commercial roasters use robusta for it's quality rather than filler to reduce the cost of their product. Arabica, as well, are lower in caffeine content than Robusta so an good Arabica won't get you wired as fast.
Beans also stale pretty fast after roasting so unfortunately store bought beans have most likely lost their freshness through processing, shipping and storage. Add to that grind quality which is very important to a smooth, evenly extracted cup of coffee and making good coffee can get demanding.
If the grocery store is your source I would recommend a 100% arabica whole bean of a blend that you like and is popular to ensure freshness through store stock turnover. If you can find out when it was roasted that would be a bonus. 10 days after roast coffee is said to go downhill in it's freshness. Grind the beans in a good quality grinder (burr grinders are the best for even ness of grinds; blade grinders chop up coffee and by their nature cannot produce an even grind) just before brewing.
Also keep in mind light roasts allow the character of a coffee to dominate the final taste in the cup while the taste in the cup is determined by the roast with dark, oily roasts. Kind of like why all Starbuck coffees, which are quite darkly roasted, tend to taste the same. By virtue of roasting in the taste with dark roasts the affects of staleing are somewhat masked so an old dark roast will probably seem less stale than a lighter roast of the same age. If you can get it fresh, a lighter roast will tend to taste sweeter and retain of a bean's bright character if it's present in the bean.
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View entire thread: Cheap espresso machine?
Posted by jm21 on 2008-01-31 18:57:23 Post Subject: Cheap espresso machine?
So I drink a pretty good amount of espresso and often Americanos (tall, triple, room for cream but don''t put any cream or sugar in)....but I''ve only recently been looking into buying a good espresso machine for home and would like some advice.
My parents gave me a cheap machine of theirs because they never used it, but it didn''t produce very good espresso (actually, it barely tasted like espresso...after reading from these forums and elsewhere, I guess it uses a steam brewing method and has very few bars of pressure...). I had always heard that the good espresso machines, aside from being expensive, require a grind that''s hard to get without an expensive grinder, so I gave up on the idea for a while...but then visited an uncle over Christmas and their Saeco machine is apparently very forgiving on the grind needed, and I started looking into machines.
I''m just looking for something that''s relatively inexpensive and can either brew enough coffee for me (I''m single) quickly or can do everything automatically...I use a french press right now, and although I enjoy the coffee out of it, I enjoy espresso more and I also usually don''t want to take the time to boil water, put it in the press for 3-4 minutes, then let it cool off to drink (I have a bit of a cat''s tongue), in the morning. It takes too long and I don''t like setting the water to boil while I take a shower, which is what I sometimes do to save time (seems unsafe, and then it starts whistling when I''m shampooing my hair or something). Sometimes I get doing something else while it''s brewing too and it brews too long.
I want something that''s quick or automatic but still gives me a nice cup of coffee.
I got an automatic tea maker for Christmas (the Zarafina one.. http://www.amazon.com/Zarafina-Maker-Su ... 015&sr=1-2) and love the set and forget, while still producing a good cup of tea, so the super-autos are very tempting and I''ve seen the Saeco Italia for a bit under $300...but $300-400 is getting a bit pricey and I''ve heard they have big reliability issues.
The Keurigs (or something like them), although they don''t make espresso, have some setting for a very strong cup of coffee, and do automatic single serve, and have an adapter to use normal coffee grounds...so that''s kind of tempting too. It seems like that might taste like an Americano?
If I didn''t get some automatic machine, from what I understand, to make the best espresso for the money, with relative ease, I''d want a decent grinder (I saw several posts here recommending the....infinity grinder i think? for $90 or something?) and a pump espresso machine with 15+ bars of pressure (semi-automatic too? Don''t know exactly what semi-auto means in this context...).
There seem to be a lot of brands, and I know from a reliable source that the Saeco ones work and are easy to use, so they''re at the top of my list, but I''m sure the other brands are competitive...I just don''t know enough about them.
So...any advice on something that might suit my needs would be great! I''m just waiting, researching, and looking for good deals right now.
I saw that Illy had a deal where you get a Francis!Francis! X5 machine for only $150+S&H if you sign up to order coffee...which seemed like a good deal, but the machine didn''t seem to get good reviews, except that it had great styling...but I actually don''t like the Euro styling. I''ve never had Illy coffee either, although it''s supposedly a good brand. I usually get my coffee from a small roaster that I like. And I prefer tea sometimes so I''m not sure I''d drink that much coffee in a month.
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Posted by jm21 on 2008-01-31 18:57:23 Post Subject: Cheap espresso machine?
So I drink a pretty good amount of espresso and often Americanos (tall, triple, room for cream but don''t put any cream or sugar in)....but I''ve only recently been looking into buying a good espresso machine for home and would like some advice.
My parents gave me a cheap machine of theirs because they never used it, but it didn''t produce very good espresso (actually, it barely tasted like espresso...after reading from these forums and elsewhere, I guess it uses a steam brewing method and has very few bars of pressure...). I had always heard that the good espresso machines, aside from being expensive, require a grind that''s hard to get without an expensive grinder, so I gave up on the idea for a while...but then visited an uncle over Christmas and their Saeco machine is apparently very forgiving on the grind needed, and I started looking into machines.
I''m just looking for something that''s relatively inexpensive and can either brew enough coffee for me (I''m single) quickly or can do everything automatically...I use a french press right now, and although I enjoy the coffee out of it, I enjoy espresso more and I also usually don''t want to take the time to boil water, put it in the press for 3-4 minutes, then let it cool off to drink (I have a bit of a cat''s tongue), in the morning. It takes too long and I don''t like setting the water to boil while I take a shower, which is what I sometimes do to save time (seems unsafe, and then it starts whistling when I''m shampooing my hair or something). Sometimes I get doing something else while it''s brewing too and it brews too long.
I want something that''s quick or automatic but still gives me a nice cup of coffee.
I got an automatic tea maker for Christmas (the Zarafina one.. http://www.amazon.com/Zarafina-Maker-Su ... 015&sr=1-2) and love the set and forget, while still producing a good cup of tea, so the super-autos are very tempting and I''ve seen the Saeco Italia for a bit under $300...but $300-400 is getting a bit pricey and I''ve heard they have big reliability issues.
The Keurigs (or something like them), although they don''t make espresso, have some setting for a very strong cup of coffee, and do automatic single serve, and have an adapter to use normal coffee grounds...so that''s kind of tempting too. It seems like that might taste like an Americano?
If I didn''t get some automatic machine, from what I understand, to make the best espresso for the money, with relative ease, I''d want a decent grinder (I saw several posts here recommending the....infinity grinder i think? for $90 or something?) and a pump espresso machine with 15+ bars of pressure (semi-automatic too? Don''t know exactly what semi-auto means in this context...).
There seem to be a lot of brands, and I know from a reliable source that the Saeco ones work and are easy to use, so they''re at the top of my list, but I''m sure the other brands are competitive...I just don''t know enough about them.
So...any advice on something that might suit my needs would be great! I''m just waiting, researching, and looking for good deals right now.
I saw that Illy had a deal where you get a Francis!Francis! X5 machine for only $150+S&H if you sign up to order coffee...which seemed like a good deal, but the machine didn''t seem to get good reviews, except that it had great styling...but I actually don''t like the Euro styling. I''ve never had Illy coffee either, although it''s supposedly a good brand. I usually get my coffee from a small roaster that I like. And I prefer tea sometimes so I''m not sure I''d drink that much coffee in a month.
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View entire thread: I just want my Starbucks at home
Posted by CCafe on 2005-04-05 11:06:35 Post Subject:
Try using filtered water instead of bottled water. There are minerals in water that actually help improve the taste of your coffee. When you water that has been over purified it can lead to bad tasting coffee.
When I say filtered water I am referring to water that has been ran through a filtration system such as Pur, Brita, and Omni filters. Stay away from soft water, it has tendencies to make coffee taste salty. It also will make your coffee grounds swell and can lead to your funnel overflowing.
Reverse Osmosis is almost like buying bottled water, I would stay away from that as well. Were just looking to remove sediment, chlorine, fluorine, and a few other things that are bad for coffee.
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Posted by CCafe on 2005-04-05 11:06:35 Post Subject:
Try using filtered water instead of bottled water. There are minerals in water that actually help improve the taste of your coffee. When you water that has been over purified it can lead to bad tasting coffee.
When I say filtered water I am referring to water that has been ran through a filtration system such as Pur, Brita, and Omni filters. Stay away from soft water, it has tendencies to make coffee taste salty. It also will make your coffee grounds swell and can lead to your funnel overflowing.
Reverse Osmosis is almost like buying bottled water, I would stay away from that as well. Were just looking to remove sediment, chlorine, fluorine, and a few other things that are bad for coffee.
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View entire thread: Guatemalan Coffee
Posted by CoffeeLover on 2003-05-10 22:05:12 Post Subject: Thank you Daman + Dawife
Daman, I made another pot of coffee tonight from the pound you gave me. Thank you very much for posting the photos and talking about them.
The coffee is great, the aroma of the coffee is pleasant, and it made for the best coffee I've had in quite some time. I prepared the four cups w/ the two scoops of the coffee grounds, so fine, so soft... Added a little bit of suger and added cream to taste. To tell you the truth I could have enjoyed this cup without the creamer but it went well with my dinner with the added cream
Daman, does she import into the US or no?
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Posted by CoffeeLover on 2003-05-10 22:05:12 Post Subject: Thank you Daman + Dawife
Daman, I made another pot of coffee tonight from the pound you gave me. Thank you very much for posting the photos and talking about them.
The coffee is great, the aroma of the coffee is pleasant, and it made for the best coffee I've had in quite some time. I prepared the four cups w/ the two scoops of the coffee grounds, so fine, so soft... Added a little bit of suger and added cream to taste. To tell you the truth I could have enjoyed this cup without the creamer but it went well with my dinner with the added cream
Daman, does she import into the US or no?
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View entire thread: Useless info
Posted by topher on 2007-10-31 03:23:55 Post Subject:
no pug...haha...here is what I have so far..
1. 52% of US adults drink coffee?
2. The most expensive coffee in the world is Kopi Luwak?
3. Coffee is the second largest import in the US?
4. Hawaii is the only US state that grows coffee?
5. From coffee seed to fruit takes about five years?
6. Instant coffee was invented by a chemist named Satori Kato in 1901?
7. In Europe coffee was once known as Arabian Wine?
8. A cup of coffee contains about 100 - 150 milligrams of caffeine?
9. An espresso has less caffeine than a regular cup of coffee?
10. A person who is skilled in preparing Turkish coffee is called a kahveci?
11. About 500 billion cups of coffee are consumed each year?
12. Cowboys often drank Lapsang Souchong instead of Coffee?
13. Hawaii is the only US state that grows coffee?
14. Coffee is the second largest import in the US?
15. Voltaire drank about 50 cups of coffee each day?
16. If You visit a Kissaten in Japan You visit a coffee shop?
17. Coffee has about five times as much caffeine than Coke?
18. The word "coffee" was once a term for wine?
19. Coffee grows in more than 50 countries?
20. There are coffee flavored PEZ?
21. Johann Sebastian Bach drank 60 to 80 cups of coffee a day and wrote the coffee cantata
22. coffee creamer is extremely flammable
23. Brazil had a postage stamp that smelt of coffee in December 2001
24. coffee is the most popular drink worldwide with around two billion cups consumed daily.
25. Central and South America produce approximately two thirds of the worlds coffee supply
26. The coffee tree produces its first full crop when it is about five years old. Thereafter it produces consistently for 15 to 20 years.
27. To make a roasted pound of coffee it takes around 2,000 Arabica coffee cherries. With 2 beans per cherry-this means around 4000 beans are in a single pound of coffee!
28. It takes 42 beans to make an espresso
29. If you yelled for 8 years, 7 months and 6 days you would have produced enough sound energy to heat one cup of
30. On average men drink more coffee than women(1.7 cups per day vs 1.5 cups)
31. cappuccino is so named because of the drinks peak of foam which resembles the cowl of a Capuchin friar’s habit.
32. The US Navy used to serve alchohlic beverages on board ships. However when Admiral Josephus “Joe” Daniels became Chief of Naval Operations, he outlawed alcohol on board ships, except for special occasions. Coffee then became the drink of choice, hence the term “Cup of Joe”
33. For reducing wrinkles and improving their skin, the Japanese have been known to bathe in coffee grounds fermented with pineapple pulp
34. The human body will absorb just 300 milligrams of caffeine at any given time. Additional amounts are cast off and provide no additional stimulation. The human body dissipates 20% of the caffeine in it’s system per hour.
35. Regular coffee drinkers have about 1/3 less asthma symptoms than those of non coffee drinkiers according to a Harvard researcher who studied 20,000 people.
36.
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Posted by topher on 2007-10-31 03:23:55 Post Subject:
no pug...haha...here is what I have so far..
1. 52% of US adults drink coffee?
2. The most expensive coffee in the world is Kopi Luwak?
3. Coffee is the second largest import in the US?
4. Hawaii is the only US state that grows coffee?
5. From coffee seed to fruit takes about five years?
6. Instant coffee was invented by a chemist named Satori Kato in 1901?
7. In Europe coffee was once known as Arabian Wine?
8. A cup of coffee contains about 100 - 150 milligrams of caffeine?
9. An espresso has less caffeine than a regular cup of coffee?
10. A person who is skilled in preparing Turkish coffee is called a kahveci?
11. About 500 billion cups of coffee are consumed each year?
12. Cowboys often drank Lapsang Souchong instead of Coffee?
13. Hawaii is the only US state that grows coffee?
14. Coffee is the second largest import in the US?
15. Voltaire drank about 50 cups of coffee each day?
16. If You visit a Kissaten in Japan You visit a coffee shop?
17. Coffee has about five times as much caffeine than Coke?
18. The word "coffee" was once a term for wine?
19. Coffee grows in more than 50 countries?
20. There are coffee flavored PEZ?
21. Johann Sebastian Bach drank 60 to 80 cups of coffee a day and wrote the coffee cantata
22. coffee creamer is extremely flammable
23. Brazil had a postage stamp that smelt of coffee in December 2001
24. coffee is the most popular drink worldwide with around two billion cups consumed daily.
25. Central and South America produce approximately two thirds of the worlds coffee supply
26. The coffee tree produces its first full crop when it is about five years old. Thereafter it produces consistently for 15 to 20 years.
27. To make a roasted pound of coffee it takes around 2,000 Arabica coffee cherries. With 2 beans per cherry-this means around 4000 beans are in a single pound of coffee!
28. It takes 42 beans to make an espresso
29. If you yelled for 8 years, 7 months and 6 days you would have produced enough sound energy to heat one cup of
30. On average men drink more coffee than women(1.7 cups per day vs 1.5 cups)
31. cappuccino is so named because of the drinks peak of foam which resembles the cowl of a Capuchin friar’s habit.
32. The US Navy used to serve alchohlic beverages on board ships. However when Admiral Josephus “Joe” Daniels became Chief of Naval Operations, he outlawed alcohol on board ships, except for special occasions. Coffee then became the drink of choice, hence the term “Cup of Joe”
33. For reducing wrinkles and improving their skin, the Japanese have been known to bathe in coffee grounds fermented with pineapple pulp
34. The human body will absorb just 300 milligrams of caffeine at any given time. Additional amounts are cast off and provide no additional stimulation. The human body dissipates 20% of the caffeine in it’s system per hour.
35. Regular coffee drinkers have about 1/3 less asthma symptoms than those of non coffee drinkiers according to a Harvard researcher who studied 20,000 people.
36.
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View entire thread: Coffee Maker Smells Like Body Odor?
Posted by FilthyRich on 2004-06-30 20:21:27 Post Subject: Coffee Maker Smells Like Body Odor?
I am not a coffee drinker, but I have a lot of respect for you guys. This forum is great. Here's my post:
I made a mysterious discovery this evening. My summer roommate is a slob and rarely cleans up after himself in the kitchen. He has left town for the week and also left a mess in the kitchen. Part of the mess is his coffee maker. I opened it up and found week-old coffee remains in the form of coagulated coffee and moldy coffee grounds. I'm used to it - no big deal. But here's the odd thing: the coffee maker carafe smells like human body odor! So I scrubbed it as hard as I could with Palmolive and my dish sponge, but the smell still remained. So I just ran it through the dishwasher on the most powerful setting with lots of Cascade Complete, and it still smells like BO!
Is this a characteristic of rotten coffee? Is it normal for old coffee or old coffee maker components to smell like body odor?
Please advise.
Thanks in advance,
The Roommate Who Cleaned Too Much
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Posted by FilthyRich on 2004-06-30 20:21:27 Post Subject: Coffee Maker Smells Like Body Odor?
I am not a coffee drinker, but I have a lot of respect for you guys. This forum is great. Here's my post:
I made a mysterious discovery this evening. My summer roommate is a slob and rarely cleans up after himself in the kitchen. He has left town for the week and also left a mess in the kitchen. Part of the mess is his coffee maker. I opened it up and found week-old coffee remains in the form of coagulated coffee and moldy coffee grounds. I'm used to it - no big deal. But here's the odd thing: the coffee maker carafe smells like human body odor! So I scrubbed it as hard as I could with Palmolive and my dish sponge, but the smell still remained. So I just ran it through the dishwasher on the most powerful setting with lots of Cascade Complete, and it still smells like BO!
Is this a characteristic of rotten coffee? Is it normal for old coffee or old coffee maker components to smell like body odor?
Please advise.
Thanks in advance,
The Roommate Who Cleaned Too Much
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View entire thread: Grinds with gardens
Posted by Rowley on 2004-03-24 13:32:33 Post Subject: Grinds with gardens
I never knew people used coffee grounds in their gardens. I wonder how nicely their gardens must smell, or how crazy fast their worms and flower must grow hehe
azcentral.com
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Posted by Rowley on 2004-03-24 13:32:33 Post Subject: Grinds with gardens
I never knew people used coffee grounds in their gardens. I wonder how nicely their gardens must smell, or how crazy fast their worms and flower must grow hehe
azcentral.com
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View entire thread: Grinds with gardens
Posted by 5ohwarrior on 2004-04-13 11:38:36 Post Subject:
I have been composting my coffee grounds for about 4 years and it makes some wonderful soil for potting plants and garden vegetables. Just about all my kitchen scraps go into the compost bin, except bread and meat.
-Jason
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Posted by 5ohwarrior on 2004-04-13 11:38:36 Post Subject:
I have been composting my coffee grounds for about 4 years and it makes some wonderful soil for potting plants and garden vegetables. Just about all my kitchen scraps go into the compost bin, except bread and meat.
-Jason
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View entire thread: Which espresso machine to buy. Help please
Posted by itpreview on 2008-11-10 08:54:51 Post Subject:
I recommend Krups XP1500 Coffee and Espresso Combination Machine.
Beautifully designed with a small footprint and simple-to-use controls, this coffee and espresso combination unit provides an array of convenient features. The coffeemaker side of the machine quickly brews up to 10 cups of great-tasting coffee. The coffeemaker''s water-level indicator clearly shows how much water is in the tank, while its swing-out filter holder makes it easy to add coffee grounds. For added convenience, removing the carafe from its warming plate mid brew pauses the brewing process to allow for a quick pour. Other handy extras include an illuminated on/off switch, a handy coffee scoop, and a nonstick warming tray that keeps coffee hot for hours. The other side of the unit functions as an espresso/cappuccino machine with a four-bar steam system that makes espresso, cappuccino, and lattes quickly and easily. Its glass carafe with a convenient handle holds up to 4 cups of freshly made espresso, while the convenient steam nozzle easily produces rich, creamy froth. In addition, the espresso machine''s removable drip tray with a stainless-steel grid is designed for quick cleanup. The 900-watt coffee and espresso combination unit measures 14-3/4 by 12-1/4 by 13-1/2 inches and carries a one-year limited warranty.
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Posted by itpreview on 2008-11-10 08:54:51 Post Subject:
I recommend Krups XP1500 Coffee and Espresso Combination Machine.
Beautifully designed with a small footprint and simple-to-use controls, this coffee and espresso combination unit provides an array of convenient features. The coffeemaker side of the machine quickly brews up to 10 cups of great-tasting coffee. The coffeemaker''s water-level indicator clearly shows how much water is in the tank, while its swing-out filter holder makes it easy to add coffee grounds. For added convenience, removing the carafe from its warming plate mid brew pauses the brewing process to allow for a quick pour. Other handy extras include an illuminated on/off switch, a handy coffee scoop, and a nonstick warming tray that keeps coffee hot for hours. The other side of the unit functions as an espresso/cappuccino machine with a four-bar steam system that makes espresso, cappuccino, and lattes quickly and easily. Its glass carafe with a convenient handle holds up to 4 cups of freshly made espresso, while the convenient steam nozzle easily produces rich, creamy froth. In addition, the espresso machine''s removable drip tray with a stainless-steel grid is designed for quick cleanup. The 900-watt coffee and espresso combination unit measures 14-3/4 by 12-1/4 by 13-1/2 inches and carries a one-year limited warranty.
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View entire thread: blending coffee
Posted by MrJim on 2005-07-25 15:43:21 Post Subject: Blending - a good starting point
BLENDING – THE ART AND FUN OF HOME ROASTING
If I just had a coffee bean for every time someone asked me what is the “PERFECT BEANâ€
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Posted by MrJim on 2005-07-25 15:43:21 Post Subject: Blending - a good starting point
BLENDING – THE ART AND FUN OF HOME ROASTING
If I just had a coffee bean for every time someone asked me what is the “PERFECT BEANâ€
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View entire thread: French Press Machine?
Posted by Citizen Bob on 2007-08-01 15:13:40 Post Subject:
I just acquired a Bodum Brazil polycarbonate french press from amazon.com. I also got a small teakettle to boil water quickly.
I blade grind Kroger French Vanilla beans very fine and use 1/3 c per 14 oz water. That yields a 12 oz mug of finished product. I boil the watet to the first sound of the whistle and sit it on a cold birner for a couple minutes to cool the water to around 185F. I then pour 14 oz into the french press and stir the coffee with a glass dairy thermometer.
The temperature settles in at around 175F. I put the lid on and let it steep for at least 10 minutes. Anything less and the coffee is too thin. Then I push on the filter rod and pour the coffee into a mug. It is just the right temperature for drinking.
The Bodum Brazil polycarbonate unit is inexpensive and appears to be well made. The filter slides down the side of the flask easily if it is wet. The coffee tastes like it is low in acid - almost like cold brewed - possiblbly because of the low brew temperature. It is full bodied.
This unit is a keeper.
NB: If you read the amazon readers' comments you have to keep in mind that fully half the population has an IQ under 100. Some of the complaints are totally ridiculous.
For example you do not need course ground coffee because the filter can handle fine ground. Just take your time pushing the plunger down. Most of the grounds have already settled anyway so they won't be clogging the filter.
One reader was bitching about how he would get coffee grounds on the top of the filter because you have to tilt the filter assembly to insert it. Yet Bodum makes it clear that you should not fill water to the top. If he would have paid attention to the instructions he would not have had a problem.
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Posted by Citizen Bob on 2007-08-01 15:13:40 Post Subject:
I just acquired a Bodum Brazil polycarbonate french press from amazon.com. I also got a small teakettle to boil water quickly.
I blade grind Kroger French Vanilla beans very fine and use 1/3 c per 14 oz water. That yields a 12 oz mug of finished product. I boil the watet to the first sound of the whistle and sit it on a cold birner for a couple minutes to cool the water to around 185F. I then pour 14 oz into the french press and stir the coffee with a glass dairy thermometer.
The temperature settles in at around 175F. I put the lid on and let it steep for at least 10 minutes. Anything less and the coffee is too thin. Then I push on the filter rod and pour the coffee into a mug. It is just the right temperature for drinking.
The Bodum Brazil polycarbonate unit is inexpensive and appears to be well made. The filter slides down the side of the flask easily if it is wet. The coffee tastes like it is low in acid - almost like cold brewed - possiblbly because of the low brew temperature. It is full bodied.
This unit is a keeper.
NB: If you read the amazon readers' comments you have to keep in mind that fully half the population has an IQ under 100. Some of the complaints are totally ridiculous.
For example you do not need course ground coffee because the filter can handle fine ground. Just take your time pushing the plunger down. Most of the grounds have already settled anyway so they won't be clogging the filter.
One reader was bitching about how he would get coffee grounds on the top of the filter because you have to tilt the filter assembly to insert it. Yet Bodum makes it clear that you should not fill water to the top. If he would have paid attention to the instructions he would not have had a problem.
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View entire thread: Aeropress question for experienced users.
Posted by supercoffee on 2007-11-05 18:22:22 Post Subject:
Thanks for the response. OK, here's how I did it differently from you:
You added 300 ml of water (10 oz). I filled the aeropress to a little above the oval marked "2" on the plastic tube. I also used 2 scoops of coffee. I filled it up to the 2 because that's what the instructions said. Then, after I had plunged the coffee out, I added enough water to make 300 ml of coffee (which is 10 oz). Again, I did this according to the instructions.
However, you added the 300 ml to the coffee grounds before squeezing through. I'm thinking that will give the coffee a stronger taste, right? What you're doing makes sense. Adding water to the coffee afterwards can make the coffee taste more watery, but again, I was only following the instructions. I will try it again your way tomorrow. I've got to have the kick! I'll try to get beans and try freshly grounded coffee one day also.
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Posted by supercoffee on 2007-11-05 18:22:22 Post Subject:
Thanks for the response. OK, here's how I did it differently from you:
You added 300 ml of water (10 oz). I filled the aeropress to a little above the oval marked "2" on the plastic tube. I also used 2 scoops of coffee. I filled it up to the 2 because that's what the instructions said. Then, after I had plunged the coffee out, I added enough water to make 300 ml of coffee (which is 10 oz). Again, I did this according to the instructions.
However, you added the 300 ml to the coffee grounds before squeezing through. I'm thinking that will give the coffee a stronger taste, right? What you're doing makes sense. Adding water to the coffee afterwards can make the coffee taste more watery, but again, I was only following the instructions. I will try it again your way tomorrow. I've got to have the kick! I'll try to get beans and try freshly grounded coffee one day also.
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View entire thread: Why does french press coffee taste better?
Posted by John P on 2008-09-02 20:29:27 Post Subject:
1. Complete saturation of the coffee grounds
2. (usually) proper water temperature (196-200) for the duration.
3. No loss of oils or taint of flavor from "standard" paper filter.
You can try brewing on a Technivorm using a gold filter and the results will be awesome as well.
In addition, properly done Melitta (hand drip) will produce an incredible cup.
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Posted by John P on 2008-09-02 20:29:27 Post Subject:
1. Complete saturation of the coffee grounds
2. (usually) proper water temperature (196-200) for the duration.
3. No loss of oils or taint of flavor from "standard" paper filter.
You can try brewing on a Technivorm using a gold filter and the results will be awesome as well.
In addition, properly done Melitta (hand drip) will produce an incredible cup.
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View entire thread: connect with shops in towns under 10K
Posted by Comfy Place on 2006-08-07 16:11:31 Post Subject: Shops In Towns With Under 10K In Population
This is an interesting thread for me as well, since we are in a town of approximately 3,500. And, believe it or not, we have competition in the form of another independant shop in the same town! I think that it would be great to share ideas with other small-town shop owners/managers. So in the spirit of sharing, here goes:
We opened about 4 months ago, with our competition opening 3 weeks after we did. One thing that I noticed is that they had their Grand Opening celebration on their first day of business, whereas we held our Grand Opening about 3 weeks after we first opened. This was one area where my and my wife's retail background served us well: do a soft opening and then have your Grand Opening a few weeks later. This allows you to work out the "kinks" that you will encounter when you first open. Another idea that we just wrapped up yesterday was to have a booth at our local community fair. It lasted for 4 days, and we cleaned up! We easily did over $1,500 in sales just at the fair, and it was also a great way to get our name out in the public's eye. Many people stopped by to purchase a blended drink or a fruit smoothie, but had never been to our shop. We had our menu brochure along, and gave out nearly 100 of those over the course of the fair. This was a great double-shot (pun intended!) for us: short-term sales to help us out while we get established, and hopefully gain some new long-term customers as well.
One other thing that crossed my mind is a statement that my wife read in a trade publication recently. I think that it is something that, while difficult, is important to adhere to. The message was that if there is one thing that a new coffee shop should not skimp on, its advertising/marketing. We have almost continuously been advertising in our local paper, which our competition has not been doing. Additionally, we recently started a new program of giving away our used coffee grounds, and we successfully sent out press releases to 5 local area newspapers, at least 2 of which have now published the press release. That's virtually free advertising as well, just the cost of the stamp! Look into how press releases can help keep your name in the public's view.
Well, that's all for now. Let's all combine our ideas and see if we can't all prosper together in this great industry!
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Posted by Comfy Place on 2006-08-07 16:11:31 Post Subject: Shops In Towns With Under 10K In Population
This is an interesting thread for me as well, since we are in a town of approximately 3,500. And, believe it or not, we have competition in the form of another independant shop in the same town! I think that it would be great to share ideas with other small-town shop owners/managers. So in the spirit of sharing, here goes:
We opened about 4 months ago, with our competition opening 3 weeks after we did. One thing that I noticed is that they had their Grand Opening celebration on their first day of business, whereas we held our Grand Opening about 3 weeks after we first opened. This was one area where my and my wife's retail background served us well: do a soft opening and then have your Grand Opening a few weeks later. This allows you to work out the "kinks" that you will encounter when you first open. Another idea that we just wrapped up yesterday was to have a booth at our local community fair. It lasted for 4 days, and we cleaned up! We easily did over $1,500 in sales just at the fair, and it was also a great way to get our name out in the public's eye. Many people stopped by to purchase a blended drink or a fruit smoothie, but had never been to our shop. We had our menu brochure along, and gave out nearly 100 of those over the course of the fair. This was a great double-shot (pun intended!) for us: short-term sales to help us out while we get established, and hopefully gain some new long-term customers as well.
One other thing that crossed my mind is a statement that my wife read in a trade publication recently. I think that it is something that, while difficult, is important to adhere to. The message was that if there is one thing that a new coffee shop should not skimp on, its advertising/marketing. We have almost continuously been advertising in our local paper, which our competition has not been doing. Additionally, we recently started a new program of giving away our used coffee grounds, and we successfully sent out press releases to 5 local area newspapers, at least 2 of which have now published the press release. That's virtually free advertising as well, just the cost of the stamp! Look into how press releases can help keep your name in the public's view.
Well, that's all for now. Let's all combine our ideas and see if we can't all prosper together in this great industry!
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View entire thread: French Press coffee maker
Posted by cafemakers on 2006-11-17 12:46:18 Post Subject:
Thanks for the link but I do how to use the press pot and have reviewed alot of website with the info. I was asking more about the plunger and why on some press pots it goes right to the bottom of the carafe where others only allow it to go down to about 1 inch before the bottom of the carafe.
Pressing with too much force on the remaining compressed coffee grounds that collect at the bottom of your pot may overextract your coffee. Some manufacturers assume that you know this, others design the system for those that do not.
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Posted by cafemakers on 2006-11-17 12:46:18 Post Subject:
Thanks for the link but I do how to use the press pot and have reviewed alot of website with the info. I was asking more about the plunger and why on some press pots it goes right to the bottom of the carafe where others only allow it to go down to about 1 inch before the bottom of the carafe.
Pressing with too much force on the remaining compressed coffee grounds that collect at the bottom of your pot may overextract your coffee. Some manufacturers assume that you know this, others design the system for those that do not.
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View entire thread: Aeropress question for experienced users.
Posted by supercoffee on 2007-11-05 13:13:31 Post Subject: Aeropress question for experienced users.
Hi everyone, I got fed up with the terrible coffee here at work, so I researched these forums and decided to buy an Aeropress. So, I just tried it out using some decent Starbucks coffee, and I''m not sure if I like it or not. The reason why I''m confused is because I''m only a beginner coffee connoisseur, that is, i know what crappy office coffee is, but I probably can''t tell the difference between good and great coffee. Also, until now, I liked using a little cream and sugar in my coffee, I don''t if you''re \"supposed\" to do that with good coffee. So here are my questions:
1) What''s the Aeropress coffee supposed to taste like?
It''s definitely different than even using the good coffee grounds in the Bunn machine we have at work. I followed the instructions, and I added water to what I pressed to make 5 oz of American coffee. The taste was definitely smoother, but I''m also wondering if \"smooth\" just means diluted. Normally, coffee (without cream and sugar) has a pretty sharp, bitter taste to it. Now, I don''t know if that''s because I normally drink poor to medium quality brews or what. I mean, I need a reference here of what a good cup of American coffee tastes like? Is Starbucks good coffee?
2) Does Aeropress give the same caffeine kick as normal coffee?
I also can''t tell if I''m getting the same kick out of this coffee as usual. I have a pretty high tolerance to caffeine and I need a lot of it to feel an effect. And I''m a pretty energetic person in general so I sometimes don''t know if it''s the caffeine or just me. One way I can tell if it''s coffee is if my body gets hot and I sweat a little. I don''t think I''m getting that from this Aeropress brew I just made.
Maybe I just need to learn to tell the difference between good and bad coffee. Is it smooth or diluted? Is bitter bad? Does caffeine strength correlate to smoothness or bitterness? Do true connoisseurs use sugar or cream? Is there a coffee shop I can go to as a reference to see if I''m making good coffee or not?
Thanks.
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Posted by supercoffee on 2007-11-05 13:13:31 Post Subject: Aeropress question for experienced users.
Hi everyone, I got fed up with the terrible coffee here at work, so I researched these forums and decided to buy an Aeropress. So, I just tried it out using some decent Starbucks coffee, and I''m not sure if I like it or not. The reason why I''m confused is because I''m only a beginner coffee connoisseur, that is, i know what crappy office coffee is, but I probably can''t tell the difference between good and great coffee. Also, until now, I liked using a little cream and sugar in my coffee, I don''t if you''re \"supposed\" to do that with good coffee. So here are my questions:
1) What''s the Aeropress coffee supposed to taste like?
It''s definitely different than even using the good coffee grounds in the Bunn machine we have at work. I followed the instructions, and I added water to what I pressed to make 5 oz of American coffee. The taste was definitely smoother, but I''m also wondering if \"smooth\" just means diluted. Normally, coffee (without cream and sugar) has a pretty sharp, bitter taste to it. Now, I don''t know if that''s because I normally drink poor to medium quality brews or what. I mean, I need a reference here of what a good cup of American coffee tastes like? Is Starbucks good coffee?
2) Does Aeropress give the same caffeine kick as normal coffee?
I also can''t tell if I''m getting the same kick out of this coffee as usual. I have a pretty high tolerance to caffeine and I need a lot of it to feel an effect. And I''m a pretty energetic person in general so I sometimes don''t know if it''s the caffeine or just me. One way I can tell if it''s coffee is if my body gets hot and I sweat a little. I don''t think I''m getting that from this Aeropress brew I just made.
Maybe I just need to learn to tell the difference between good and bad coffee. Is it smooth or diluted? Is bitter bad? Does caffeine strength correlate to smoothness or bitterness? Do true connoisseurs use sugar or cream? Is there a coffee shop I can go to as a reference to see if I''m making good coffee or not?
Thanks.
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View entire thread: Best Coffee Maker
Posted by twiggygirl on 2006-02-15 09:58:40 Post Subject:
Have you tried the Cuisinart Coffee on Demand system? I'm looking into that.
How much time and effort is in the French Press? I have a perk machine but it uses WAY too much coffee grounds and is cumbersome.
just wondering.....thanks in advance!
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Posted by twiggygirl on 2006-02-15 09:58:40 Post Subject:
Have you tried the Cuisinart Coffee on Demand system? I'm looking into that.
How much time and effort is in the French Press? I have a perk machine but it uses WAY too much coffee grounds and is cumbersome.
just wondering.....thanks in advance!
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View entire thread: Aeropress question for experienced users.
Posted by cloudsipper on 2007-11-06 08:13:37 Post Subject:
Making 16 oz --> recommend making 2 cups (2 scoops beans-300 ml in the plunger) x 2 , add water to taste. That would be a total of 4 scoops of beans.
Re-using grinds-->
NO! the second pass of water through the grounds would be thin and bitter (sound like Folgers?)
The important flavoring oils are extracted in the first few seconds (espresso makers extract it in 25 sec).
Americano is simply dilute espresso and *can* be pretty tasty. If I'm out someplace and REALLY need a cup of coffee I get an Americano (usually with an extra shot or 2 of espresso) It is clearly superior to coffee that was brewed an hour ago, and left to aquire that "old socks" flavor that only a hot plate warmer can give! There are exceptions!!
Most of us look at *$s as a "fast-food" version of coffee, but some *$s will prepare a french press of pretty much any coffee they carry. (I think it's inconsiderate to ask for a french press when there is a line of people). Some of the newer ones won't even know what you're talking about! A French press should be made with fairly coarse coffee, steeped for ~5 minutes and pressed just before you pour it into your cup. It will make a "Venti" plus a "Tall". Great to share with someone. There will be some coffee which gets through the plunger screen forming coffee 'sludge'.
Some people actually prefer a bit of residue in their coffee and it definitely boosts the caffeine.
You can duplicate this with an AEROPRESS!
First go to Target or Wal-Mart and buy a gold mesh cone filter. ~ $5
1) Using one of the Aeropress filters as a pattern, cut (kitchen shears work well) a circle of mesh exactly the same size as the paper filter.
2) * Note it gets different here !
3) place the mesh in the black filter holder, but don't put he filter holder on the barrel yet.
4) Place the plunger slightly into the barrel and turn the whole assembly upside down.
5) put (coarsly) ground coffee into the barrel.
6) add (Hot! ) water. should be ~200F (quite a bit hotter than you would normally use for Aeropress) If you boil water at sea level, let it sit for about a minute and it will be pretty close to 200F.
7) Stir, let steep for 4-6 minutes
Put the filter holder contaning the mesh filter on the barrel and tighten it. Be careful, the whole assembly is a little precarious at this point, and it is full of very hot coffee.
9) Invert the whole thing over your cup and push the plunger down. Voila!
the french press result and a heck of a lot easier to clean up.
Obviously you want to salvage the mesh screen for re-use.
10)This will yield quite strong, well caffeinated coffee (and that sludge in the bottom of your cup that some find so appealing)
I share your angst about company coffee rooms, Initially, no one drank his coffee as strong as I liked it. This place used air-pots, some dreck and I would brew (some of my own roast) 1/2 a pot using 2 to 3 times as much coffee grounds as they would. I labeled it "Al's special xxx' - Strong , dilute to taste." and left it in the coffee room. Surprisingly, many people started drinking it and were upset when the 'Special' was missing. I also kept an Aeropress in my desk for an 'emergency'.
enjoy!
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Posted by cloudsipper on 2007-11-06 08:13:37 Post Subject:
Making 16 oz --> recommend making 2 cups (2 scoops beans-300 ml in the plunger) x 2 , add water to taste. That would be a total of 4 scoops of beans.
Re-using grinds-->
NO! the second pass of water through the grounds would be thin and bitter (sound like Folgers?)
The important flavoring oils are extracted in the first few seconds (espresso makers extract it in 25 sec).
Americano is simply dilute espresso and *can* be pretty tasty. If I'm out someplace and REALLY need a cup of coffee I get an Americano (usually with an extra shot or 2 of espresso) It is clearly superior to coffee that was brewed an hour ago, and left to aquire that "old socks" flavor that only a hot plate warmer can give! There are exceptions!!
Most of us look at *$s as a "fast-food" version of coffee, but some *$s will prepare a french press of pretty much any coffee they carry. (I think it's inconsiderate to ask for a french press when there is a line of people). Some of the newer ones won't even know what you're talking about! A French press should be made with fairly coarse coffee, steeped for ~5 minutes and pressed just before you pour it into your cup. It will make a "Venti" plus a "Tall". Great to share with someone. There will be some coffee which gets through the plunger screen forming coffee 'sludge'.
Some people actually prefer a bit of residue in their coffee and it definitely boosts the caffeine.
You can duplicate this with an AEROPRESS!
First go to Target or Wal-Mart and buy a gold mesh cone filter. ~ $5
1) Using one of the Aeropress filters as a pattern, cut (kitchen shears work well) a circle of mesh exactly the same size as the paper filter.
2) * Note it gets different here !
3) place the mesh in the black filter holder, but don't put he filter holder on the barrel yet.
4) Place the plunger slightly into the barrel and turn the whole assembly upside down.
5) put (coarsly) ground coffee into the barrel.
6) add (Hot! ) water. should be ~200F (quite a bit hotter than you would normally use for Aeropress) If you boil water at sea level, let it sit for about a minute and it will be pretty close to 200F.
7) Stir, let steep for 4-6 minutes
Put the filter holder contaning the mesh filter on the barrel and tighten it. Be careful, the whole assembly is a little precarious at this point, and it is full of very hot coffee. 9) Invert the whole thing over your cup and push the plunger down. Voila!
the french press result and a heck of a lot easier to clean up.
Obviously you want to salvage the mesh screen for re-use.
10)This will yield quite strong, well caffeinated coffee (and that sludge in the bottom of your cup that some find so appealing)
I share your angst about company coffee rooms, Initially, no one drank his coffee as strong as I liked it. This place used air-pots, some dreck and I would brew (some of my own roast) 1/2 a pot using 2 to 3 times as much coffee grounds as they would. I labeled it "Al's special xxx' - Strong , dilute to taste." and left it in the coffee room. Surprisingly, many people started drinking it and were upset when the 'Special' was missing. I also kept an Aeropress in my desk for an 'emergency'.
enjoy!
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View entire thread: Burr Grinder
Posted by coffeeroastersclub6 on 2007-02-12 14:21:16 Post Subject: Re: Burr Grinder
I'm looking for a burr grinder in the under $90 range. I will be using it daily for a 12 cup coffee machine. Any suggestions would be greatly appreciated.
Thanks
Hello. I suggest that you go to Amazon and search on the Kitchenaid Proline coffee grinder. Many times you can get a new one for only $99.99 (with free shipping!). That is $200 off normal price.
All the rest of the grinders people have mentioned here do not compare in any way to the Proline. Most have junk plastic components that coffee grounds will stick to (via static electricity). The Proline is solid metal and glass construction. Best by far, and you can take that to the bank.
Len
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Posted by coffeeroastersclub6 on 2007-02-12 14:21:16 Post Subject: Re: Burr Grinder
I'm looking for a burr grinder in the under $90 range. I will be using it daily for a 12 cup coffee machine. Any suggestions would be greatly appreciated.
Thanks
Hello. I suggest that you go to Amazon and search on the Kitchenaid Proline coffee grinder. Many times you can get a new one for only $99.99 (with free shipping!). That is $200 off normal price.
All the rest of the grinders people have mentioned here do not compare in any way to the Proline. Most have junk plastic components that coffee grounds will stick to (via static electricity). The Proline is solid metal and glass construction. Best by far, and you can take that to the bank.
Len
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View entire thread: My newbie qestion, regarding the French Press
Posted by jward on 2005-10-16 21:45:30 Post Subject: My newbie qestion, regarding the French Press
Hi,
My wife just bought a Bodum French Press for me. Instructions say to use one rounded scoop for a 4oz cup of coffee. My problem or question is this. The instructions do not say how much water to use per cup. This makes me feel stupid. I am guessing I use one rounded scoop with 4oz of water, but after brewing I end up with less that 4 oz of coffee due to the fact some water is left in the coffee grounds....right? Then 2 scoops with 8oz of water and I end up with less than 8oz at the end… did I miss something or is this correct? Do some of you use a few extra ounces of water per cup?
Thanks,
Jeff
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Posted by jward on 2005-10-16 21:45:30 Post Subject: My newbie qestion, regarding the French Press
Hi,
My wife just bought a Bodum French Press for me. Instructions say to use one rounded scoop for a 4oz cup of coffee. My problem or question is this. The instructions do not say how much water to use per cup. This makes me feel stupid. I am guessing I use one rounded scoop with 4oz of water, but after brewing I end up with less that 4 oz of coffee due to the fact some water is left in the coffee grounds....right? Then 2 scoops with 8oz of water and I end up with less than 8oz at the end… did I miss something or is this correct? Do some of you use a few extra ounces of water per cup?
Thanks,
Jeff
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View entire thread: Anyone with a Technivorm?
Posted by javalicious on 2008-01-11 09:57:24 Post Subject:
AprésCafé.comalso carries the Technivorm Moccamaster CD Thermo I think it is $250. I have one and it is well worth it. It may sound a little stupid but my Moccamaster is the one coffee brewer that feels like I am actually pulling the flavor from all of the coffee grounds and not just the ones in the middle.
http://aprescafe.com/p-188-technivorm-moccamaster-cd-thermo.aspx
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Posted by javalicious on 2008-01-11 09:57:24 Post Subject:
AprésCafé.comalso carries the Technivorm Moccamaster CD Thermo I think it is $250. I have one and it is well worth it. It may sound a little stupid but my Moccamaster is the one coffee brewer that feels like I am actually pulling the flavor from all of the coffee grounds and not just the ones in the middle.
http://aprescafe.com/p-188-technivorm-moccamaster-cd-thermo.aspx
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View entire thread: Anyone with a Technivorm?
Posted by ElPugDiablo on 2008-01-11 13:41:50 Post Subject:
AprésCafé.comalso carries the Technivorm Moccamaster CD Thermo I think it is $250. I have one and it is well worth it. It may sound a little stupid but my Moccamaster is the one coffee brewer that feels like I am actually pulling the flavor from all of the coffee grounds and not just the ones in the middle.
http://aprescafe.com/p-188-technivorm-moccamaster-cd-thermo.aspx
Welcome to the forum. In the interest of disclosure, can you please let us know your relationship with aprescafe.com.
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Posted by ElPugDiablo on 2008-01-11 13:41:50 Post Subject:
AprésCafé.comalso carries the Technivorm Moccamaster CD Thermo I think it is $250. I have one and it is well worth it. It may sound a little stupid but my Moccamaster is the one coffee brewer that feels like I am actually pulling the flavor from all of the coffee grounds and not just the ones in the middle.
http://aprescafe.com/p-188-technivorm-moccamaster-cd-thermo.aspx
Welcome to the forum. In the interest of disclosure, can you please let us know your relationship with aprescafe.com.
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View entire thread: My Coffeemaker Problem, any suggestions??????
Posted by Parts Guru on 2005-01-01 21:57:50 Post Subject: Re: My Coffeemaker Problem, any suggestions??????
I have a low-end Mr. Coffee standard drip coffeemaker (plastic), because I cannot afford a fancy machine. My problem is since it is plastic when the coffee flows through the machine it comes out tasting stale, like hard water kinda feeling sorta like. It is not the coffee but the machine as the coffee I make is quality. It appears that since this machine is plastic and it runs throughout the tubes inside that I get the flavor of the cheap machine in my mouth. Anybody have any suggestions as I have cleaned it many times.
Here are some suggestions:
Use Baking soda to cleane your espresso maker. Dissolve it in water and fill in the water tank. Flush it through the machine by making espresso without coffee and also run hot water through steam/hot water wand. (I am assuming that you have a pump operated espresso maker). It will take away most of the plastic taste.
You also need to watch the quality of water used for making espresso. Use some coffee cleaning liquid that will remove coffee stains on the plastic tubes. Coffee stains can be stubborn.
Also it will be a good idea to replace the stained and old plastic tubes that you think may be causing the bad taste in your coffee.
(Just an observation) -Fungus is as passionate about coffee as any coffee lover can be. Leave the machine with coffee stains or the coffee grounds for just two days. You will find fungus thriving on it with its white cover on brown coffee.! The point is that the coffee should be cleaned immediately after use. Stale coffee may can add stale and bad taste as you have described.
t
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Posted by Parts Guru on 2005-01-01 21:57:50 Post Subject: Re: My Coffeemaker Problem, any suggestions??????
I have a low-end Mr. Coffee standard drip coffeemaker (plastic), because I cannot afford a fancy machine. My problem is since it is plastic when the coffee flows through the machine it comes out tasting stale, like hard water kinda feeling sorta like. It is not the coffee but the machine as the coffee I make is quality. It appears that since this machine is plastic and it runs throughout the tubes inside that I get the flavor of the cheap machine in my mouth. Anybody have any suggestions as I have cleaned it many times.
Here are some suggestions:
Use Baking soda to cleane your espresso maker. Dissolve it in water and fill in the water tank. Flush it through the machine by making espresso without coffee and also run hot water through steam/hot water wand. (I am assuming that you have a pump operated espresso maker). It will take away most of the plastic taste.
You also need to watch the quality of water used for making espresso. Use some coffee cleaning liquid that will remove coffee stains on the plastic tubes. Coffee stains can be stubborn.
Also it will be a good idea to replace the stained and old plastic tubes that you think may be causing the bad taste in your coffee.
(Just an observation) -Fungus is as passionate about coffee as any coffee lover can be. Leave the machine with coffee stains or the coffee grounds for just two days. You will find fungus thriving on it with its white cover on brown coffee.! The point is that the coffee should be cleaned immediately after use. Stale coffee may can add stale and bad taste as you have described.
t
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View entire thread: Advice Needed
Posted by BaristaTrainer on 2007-11-05 11:09:45 Post Subject:
Hi Chacha,
Adding a specialty coffee retail bar to your business could be a great option. Would you lose a tenant or two by adding the coffee bar? If so it would be very important to run some financial projections to make sure that you can feasibly cover your expenses and it would be viable in your building.
Since your question also addressed super automatic espresso machine, I thought I'd post some thoughts from a previous discussion here on this forum.
I do think that there are applications where super-automatic machine would work well in i.e., car dealerships, schools, c-stores, salons, some restaurants, etc. but I feel that if coffee and espresso is your primary or even secondary business you'd be much better off going with a traditional machine, and investing the difference into training.
A super automatic espresso machine is not as fast as a skilled barista on a conventional machine. While a super automatic may be able to produce one drink faster than a barista on a conventional machine, there is no contest when preparing multiple drinks. This slow down in preparation time could/would seriously effect your success in building a clientele base, especially at the drive thru window. This may be why we often see 2 or even 3 super automatic machines in many large chain locations.
A conventional machine provides an element of "theater" within your coffee bar or even your drive-thru. People like to watch the sights an hear the sounds associated with drink preparation. They want to know that they are buying there espresso drinks from a skilled professional.
Most important, many super automatics will only produce a mediocre quality beverage. Because of the mechanical complexity of the machine (which I might add can involve constant maintenance & repairs), the engineering will often not allow for a grind consistency fine enough to produce a top quality shot of espresso. If the coffee was ground fine enough to produce a quality shot, significant residues of coffee grounds would be left in the extraction chamber after the expended puck of used coffee was disposed of, thus causing a fouling of the mechanism, or requiring some type of rinsing cycle between shots. It is for this reason that super automatic machine almost always extract too fast, and often produce watery, more sour shots of espresso.
I would want consumers to be able to differentiate the quality of your coffee as compared to the big chains. Using a super automatic will only drag down your coffee quality down to their level. I believe the best way to compete against them is to have better tasting drinks, at comparable price, served by friendly people.
Also remember when buying your espresso equipment to always opt for a warranty and know who will be servicing your machine before buying it ... if your machine is down for 2 days and you lose 2 days of business, the initial cost of the equipment can be irrelative.
Good luck and keep us posted on your progress.
- Matt
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Posted by BaristaTrainer on 2007-11-05 11:09:45 Post Subject:
Hi Chacha,
Adding a specialty coffee retail bar to your business could be a great option. Would you lose a tenant or two by adding the coffee bar? If so it would be very important to run some financial projections to make sure that you can feasibly cover your expenses and it would be viable in your building.
Since your question also addressed super automatic espresso machine, I thought I'd post some thoughts from a previous discussion here on this forum.
I do think that there are applications where super-automatic machine would work well in i.e., car dealerships, schools, c-stores, salons, some restaurants, etc. but I feel that if coffee and espresso is your primary or even secondary business you'd be much better off going with a traditional machine, and investing the difference into training.
A super automatic espresso machine is not as fast as a skilled barista on a conventional machine. While a super automatic may be able to produce one drink faster than a barista on a conventional machine, there is no contest when preparing multiple drinks. This slow down in preparation time could/would seriously effect your success in building a clientele base, especially at the drive thru window. This may be why we often see 2 or even 3 super automatic machines in many large chain locations.
A conventional machine provides an element of "theater" within your coffee bar or even your drive-thru. People like to watch the sights an hear the sounds associated with drink preparation. They want to know that they are buying there espresso drinks from a skilled professional.
Most important, many super automatics will only produce a mediocre quality beverage. Because of the mechanical complexity of the machine (which I might add can involve constant maintenance & repairs), the engineering will often not allow for a grind consistency fine enough to produce a top quality shot of espresso. If the coffee was ground fine enough to produce a quality shot, significant residues of coffee grounds would be left in the extraction chamber after the expended puck of used coffee was disposed of, thus causing a fouling of the mechanism, or requiring some type of rinsing cycle between shots. It is for this reason that super automatic machine almost always extract too fast, and often produce watery, more sour shots of espresso.
I would want consumers to be able to differentiate the quality of your coffee as compared to the big chains. Using a super automatic will only drag down your coffee quality down to their level. I believe the best way to compete against them is to have better tasting drinks, at comparable price, served by friendly people.
Also remember when buying your espresso equipment to always opt for a warranty and know who will be servicing your machine before buying it ... if your machine is down for 2 days and you lose 2 days of business, the initial cost of the equipment can be irrelative.
Good luck and keep us posted on your progress.
- Matt
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View entire thread: Introduction and a question
Posted by KarlWalsh on 2008-04-17 07:57:13 Post Subject: Introduction and a question
Hi I''m new here Fairly new to the coffee scene and I''m slowly becoming more addicted, more-so in my final year of education. I''m now up to two cups a day, a large amount for someone who seemed to have an aversion to hot drinks, especially caffeinated ones.
I use a small press, without milk this doesn''t fill my mug much but I''m going for a larger press soon.
You see, the coffee I drink doesn''t seem very pure, there is always a black sediment in the bottom, very very fine particles that obviously passed through the filter. I think this detracts from the taste of the coffee, but I''ll be honest I wouldn''t know, all I can confirm is that my coffee is never quite as tasty as something I would buy from a coffee shop.
is this sediment normal?
I was thinking of buying a stove-top espresso machine. My last experience with one of these was burnt coffee grounds, but since it wasn''t mine I didn''t have a chance to experiment. Would this produce better tasting coffee than my press?
If you have any other coffee tips/advice that would be great, especially those regarding the preparation and brewing of coffee.
Karl
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Posted by KarlWalsh on 2008-04-17 07:57:13 Post Subject: Introduction and a question
Hi I''m new here
Fairly new to the coffee scene and I''m slowly becoming more addicted, more-so in my final year of education. I''m now up to two cups a day, a large amount for someone who seemed to have an aversion to hot drinks, especially caffeinated ones.I use a small press, without milk this doesn''t fill my mug much but I''m going for a larger press soon.
You see, the coffee I drink doesn''t seem very pure, there is always a black sediment in the bottom, very very fine particles that obviously passed through the filter. I think this detracts from the taste of the coffee, but I''ll be honest I wouldn''t know, all I can confirm is that my coffee is never quite as tasty as something I would buy from a coffee shop.
is this sediment normal?
I was thinking of buying a stove-top espresso machine. My last experience with one of these was burnt coffee grounds, but since it wasn''t mine I didn''t have a chance to experiment. Would this produce better tasting coffee than my press?
If you have any other coffee tips/advice that would be great, especially those regarding the preparation and brewing of coffee.
Karl
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View entire thread: Introduction and a question
Posted by KarlWalsh on 2008-04-29 15:58:27 Post Subject:
Well since I started drinking coffee I have only tried the Sainsburys taste the difference range and the Guatemala Elephant from Whittards.
Taste the difference is normally about £3 for 225g, the Guatemala Elephant is about £5 for that much.
The Lagoa is normally £2.30 for 100g but was down to £1.50, I bought 200g for £2.30 so I essentially had 70p student discount too.
I can't remember the name of the shop, it was very small with a single guy running it. Huge roasting machine in the front. He stocked some other interesting sounding coffee, I didn't recognise any of them but then I'm still a bit of a noob.
If you know Bristol at all I can give you an approximate address, there doesn't seem to be a website which is a shame.
The coffee grounds smell really strongly of chocolate, almost good enough to eat the lot. When brewing the smell becomes very different, almost plant like and perhaps like flowers (sorry biscotto I have never tried flowers, I'll make it my mission this summer ).
The taste is is very similar to the smell whilst brewing, that's the closest I can describe it for now.
It's possibly a mild roast but after some googling it could be a dark roast, my memory fails me
It's tastes softer than my usual medium/dark but then I have never had the luxury of freshly roasted coffee so that complicates things.
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Posted by KarlWalsh on 2008-04-29 15:58:27 Post Subject:
Well since I started drinking coffee I have only tried the Sainsburys taste the difference range and the Guatemala Elephant from Whittards.
Taste the difference is normally about £3 for 225g, the Guatemala Elephant is about £5 for that much.
The Lagoa is normally £2.30 for 100g but was down to £1.50, I bought 200g for £2.30 so I essentially had 70p student discount too.
I can't remember the name of the shop, it was very small with a single guy running it. Huge roasting machine in the front. He stocked some other interesting sounding coffee, I didn't recognise any of them but then I'm still a bit of a noob.
If you know Bristol at all I can give you an approximate address, there doesn't seem to be a website which is a shame.
The coffee grounds smell really strongly of chocolate, almost good enough to eat the lot. When brewing the smell becomes very different, almost plant like and perhaps like flowers (sorry biscotto I have never tried flowers, I'll make it my mission this summer
).The taste is is very similar to the smell whilst brewing, that's the closest I can describe it for now.
It's possibly a mild roast but after some googling it could be a dark roast, my memory fails me
It's tastes softer than my usual medium/dark but then I have never had the luxury of freshly roasted coffee so that complicates things.
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View entire thread: New shop, need a name
Posted by Munkey on 2005-07-13 06:44:52 Post Subject:
Ahahahaha, dude if i had some money i would totally fork it over
But you know if you do manage to nail it than you would get major props get a =]. Im losing sleep and business without a good name.... maybe i shoud remain nameless and just put up a sign that says Coffee Shop =P.
What do you think about
" The Coffee Grounds "
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Posted by Munkey on 2005-07-13 06:44:52 Post Subject:
Ahahahaha, dude if i had some money i would totally fork it over
But you know if you do manage to nail it than you would get major props get a =]. Im losing sleep and business without a good name.... maybe i shoud remain nameless and just put up a sign that says Coffee Shop =P. What do you think about
" The Coffee Grounds "
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View entire thread: Chocolate covered espresso beans -- how much caffeine?
Posted by rubytwoshoes on 2006-02-12 17:16:50 Post Subject:
That's a smart scientific anaylysis. I never thought of it that way. You're right about the coffee grounds having more surface area and the liquid form having a greater, more immediate effect on the blood.
Thanks for your input!
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Posted by rubytwoshoes on 2006-02-12 17:16:50 Post Subject:
That's a smart scientific anaylysis. I never thought of it that way. You're right about the coffee grounds having more surface area and the liquid form having a greater, more immediate effect on the blood.
Thanks for your input!
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View entire thread: Do you support local artists and craftspeople?
Posted by caffe biscotto on 2008-07-21 15:24:03 Post Subject:
Since we’re on the subject of artists, I met this guy through MySpace,
Ryan L. Lewis. He works from North Carolina and he uses actual coffee
grounds to create some amazing paintings.
http://thecoffeeartcorporation.com/Three-comp-t.jpg http://thecoffeeartcorporation.com/AromaOfBalance-t.jpg
Check out his website:
http://thecoffeeartcorporation.com/
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Posted by caffe biscotto on 2008-07-21 15:24:03 Post Subject:
Since we’re on the subject of artists, I met this guy through MySpace,
Ryan L. Lewis. He works from North Carolina and he uses actual coffee
grounds to create some amazing paintings.
http://thecoffeeartcorporation.com/Three-comp-t.jpg http://thecoffeeartcorporation.com/AromaOfBalance-t.jpg
Check out his website:
http://thecoffeeartcorporation.com/
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View entire thread: What to worry about?
Posted by tintinet on 2003-09-15 18:47:35 Post Subject: A Find on the Net Regarding Coffee- Oh, Myth!
It Doesn't Cause Cancer... It's Not Addictive...Nor Fat-free ...the Myths And Facts About Coffee
2003 September 09 Printer-friendly format Email this article to a friend
By AMY ANDERSON
AN AUSTRALIAN study claims that coffee can increase stamina and help weight loss. It, most health experts warn against drinking it. So what is the truth about coffee? AMY ANDERSON separates myth from fact . . .
Coffee is fat-free - MYTH AFTER brewing, espresso coffee contains 2.5 per cent fat. Filter coffee contains 0.6 per cent. It's mainly the milk or cream taken with the coffee that adds fat.
Coffee makes you more physically active - FACT CAFFEINE - the main active ingredient in coffee - acts as a mild stimulant on the central nervous system. This, in turn, is responsible for boosting alertness when individuals are tired - during nightshift work, on a long journey, or after lunch when the body's circadian rhythm is at its lowest. It is also why drinking coffee before taking part in sport can make you perform better.
Coffee is just a quick stimulant - MYTH THE stimulant effect of coffee peaks in the blood 15 to 45 minutes after drinking - but may persist for hours. How fast your body deals with caffeine depends on your metabolic rate, but its expulsion is slowed by pregnancy, medications such antacids and the Pill.
It's always hard to give up coffee - MYTH A TINY percentage of the population, who may be sensitive to the mild stimulant effects of caffeine, may experience withdrawal symptoms, such as headache and lethargy, if they suddenly stop drinking coffee.
These symptoms can be avoided by cutting down gradually over a few days.
Most people just feel slightly less alert in the mornings when they stop drinking coffee.
Drinking coffee is an aid to weight loss - FACT CAFFEINE has been shown to lead to a temporary increase in the metabolic rate and the rate of fat breakdown. Although increases in energy expenditure caused by caffeine are small, they may be of benefit in some weight loss programmes.
Coffee can make you more mentally alert - FACT CAFFEINE can boost the speed of rapid information processing by 10 per cent, and a cup of coffee after lunch helps to counteract the 'post-lunch dip' in ability to sustain concentration. It can also make you less drowsy when you have a cold, and can stimulate sensory nerves.
Coffee is certain to make it hard to sleep - MYTH THE effect of caffeine on the ability to fall asleep differs hugely between individuals. Some people who drink coffee in the evening find they have no problems sleeping; others find its stimulant effect means it takes them much longer to fall asleep.
However, a higher proportion of poor sleepers than good sleepers appear to metabolise caffeine particularly slowly. This is why doctors often recommend that people who are having problems getting to sleep refrain from drinking coffee in the late afternoon or early evening.
The darker the roast, the stronger the coffee - MYTH THE darkness of a coffee roast depends on how long it has been left to roast for, and lighter roasts often have a stronger flavour.
Darker roasts are more acidic, which can make the taste better or worse, depending on your personal preference.
Coffee is a diuretic - MYTH WITH normal consumption of three or four cups a day, studies have found the diuretic effects of coffee to be negligible.
It's only when there's a high intake that appears to have a diuretic effect.
Drinking coffee causes cancer - MYTH THOUSANDS of research projects have been carried out to investigate any links between coffee consumption and the development of cancer. In 1997, the World Cancer Research Fund published a comprehensive review of diet and cancer. It stated: 'Most evidence suggests that regular consumption of coffee and/or tea has no risk of cancer at any site.' Some studies have found that a freshly brewed cup of coffee may actually help your body to fight cancer. Antioxidants in both regular and decaffeinated coffee - many of which are produced during the roasting process may have beneficial effects.
Antioxidants can reduce levels of damaging free-radicals and have been shown in studies to have both cancer and age-fighting effects.
Coffee causes Parkinson's disease - MYTH CONSUMPTION of increasing amounts of coffee or caffeine is associated in studies with a significantly lower incidence of Parkinson's disease - a condition which affects a region of the brain causing a tremor of the hands, an abnormal gait, rigidity of the legs and arms, and often altered mental function.
Coffee can be used as a beauty treatment - FACT THE Japanese have been known to bathe in coffee grounds fermented with pineapple pulp to reduce wrinkles and improve skin.
Coffee can cause high blood pressure - MYTH HABITUAL coffee drinkers have been shown to have a similar blood pressure to non- coffee drinkers. However, some people who have not consumed coffee for a period of time and who then start to drink coffee may experience a small, short-term rise in blood pressure. This rise would be no greater than that experienced when engaging in active conversation or laughing.
Drinking coffee may raise cholesterol levels - MYTH RAISED cholesterol levels have been shown to be responsible for heart disease. However, the only method of brewing coffee which is known to have a significant effect on cholesterol levels is the Scandinavian 'boiled' method, where the coffee grounds are boiled with water and then served without filtering.
Drinking coffee may lead to osteoporosis - MYTH IT HAS been suggested that osteoporosis, a disease which causes crumbling of the bones, may be exacerbated by drinking coffee, because caffeine causes calcium to be excreted from the body, so weakening the bones.
However, a UK Government report on nutrition and bone health concluded that such concerns were not well founded.
Indeed,because many people drink their coffee with milk - an important source of calcium drinking coffee may contribute to total calcium intake.
Copyright: (C) 2003 Daily Mail. via ProQuest Information and Learning Company; All Rights Reserved
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Posted by tintinet on 2003-09-15 18:47:35 Post Subject: A Find on the Net Regarding Coffee- Oh, Myth!
It Doesn't Cause Cancer... It's Not Addictive...Nor Fat-free ...the Myths And Facts About Coffee
2003 September 09 Printer-friendly format Email this article to a friend
By AMY ANDERSON
AN AUSTRALIAN study claims that coffee can increase stamina and help weight loss. It, most health experts warn against drinking it. So what is the truth about coffee? AMY ANDERSON separates myth from fact . . .
Coffee is fat-free - MYTH AFTER brewing, espresso coffee contains 2.5 per cent fat. Filter coffee contains 0.6 per cent. It's mainly the milk or cream taken with the coffee that adds fat.
Coffee makes you more physically active - FACT CAFFEINE - the main active ingredient in coffee - acts as a mild stimulant on the central nervous system. This, in turn, is responsible for boosting alertness when individuals are tired - during nightshift work, on a long journey, or after lunch when the body's circadian rhythm is at its lowest. It is also why drinking coffee before taking part in sport can make you perform better.
Coffee is just a quick stimulant - MYTH THE stimulant effect of coffee peaks in the blood 15 to 45 minutes after drinking - but may persist for hours. How fast your body deals with caffeine depends on your metabolic rate, but its expulsion is slowed by pregnancy, medications such antacids and the Pill.
It's always hard to give up coffee - MYTH A TINY percentage of the population, who may be sensitive to the mild stimulant effects of caffeine, may experience withdrawal symptoms, such as headache and lethargy, if they suddenly stop drinking coffee.
These symptoms can be avoided by cutting down gradually over a few days.
Most people just feel slightly less alert in the mornings when they stop drinking coffee.
Drinking coffee is an aid to weight loss - FACT CAFFEINE has been shown to lead to a temporary increase in the metabolic rate and the rate of fat breakdown. Although increases in energy expenditure caused by caffeine are small, they may be of benefit in some weight loss programmes.
Coffee can make you more mentally alert - FACT CAFFEINE can boost the speed of rapid information processing by 10 per cent, and a cup of coffee after lunch helps to counteract the 'post-lunch dip' in ability to sustain concentration. It can also make you less drowsy when you have a cold, and can stimulate sensory nerves.
Coffee is certain to make it hard to sleep - MYTH THE effect of caffeine on the ability to fall asleep differs hugely between individuals. Some people who drink coffee in the evening find they have no problems sleeping; others find its stimulant effect means it takes them much longer to fall asleep.
However, a higher proportion of poor sleepers than good sleepers appear to metabolise caffeine particularly slowly. This is why doctors often recommend that people who are having problems getting to sleep refrain from drinking coffee in the late afternoon or early evening.
The darker the roast, the stronger the coffee - MYTH THE darkness of a coffee roast depends on how long it has been left to roast for, and lighter roasts often have a stronger flavour.
Darker roasts are more acidic, which can make the taste better or worse, depending on your personal preference.
Coffee is a diuretic - MYTH WITH normal consumption of three or four cups a day, studies have found the diuretic effects of coffee to be negligible.
It's only when there's a high intake that appears to have a diuretic effect.
Drinking coffee causes cancer - MYTH THOUSANDS of research projects have been carried out to investigate any links between coffee consumption and the development of cancer. In 1997, the World Cancer Research Fund published a comprehensive review of diet and cancer. It stated: 'Most evidence suggests that regular consumption of coffee and/or tea has no risk of cancer at any site.' Some studies have found that a freshly brewed cup of coffee may actually help your body to fight cancer. Antioxidants in both regular and decaffeinated coffee - many of which are produced during the roasting process may have beneficial effects.
Antioxidants can reduce levels of damaging free-radicals and have been shown in studies to have both cancer and age-fighting effects.
Coffee causes Parkinson's disease - MYTH CONSUMPTION of increasing amounts of coffee or caffeine is associated in studies with a significantly lower incidence of Parkinson's disease - a condition which affects a region of the brain causing a tremor of the hands, an abnormal gait, rigidity of the legs and arms, and often altered mental function.
Coffee can be used as a beauty treatment - FACT THE Japanese have been known to bathe in coffee grounds fermented with pineapple pulp to reduce wrinkles and improve skin.
Coffee can cause high blood pressure - MYTH HABITUAL coffee drinkers have been shown to have a similar blood pressure to non- coffee drinkers. However, some people who have not consumed coffee for a period of time and who then start to drink coffee may experience a small, short-term rise in blood pressure. This rise would be no greater than that experienced when engaging in active conversation or laughing.
Drinking coffee may raise cholesterol levels - MYTH RAISED cholesterol levels have been shown to be responsible for heart disease. However, the only method of brewing coffee which is known to have a significant effect on cholesterol levels is the Scandinavian 'boiled' method, where the coffee grounds are boiled with water and then served without filtering.
Drinking coffee may lead to osteoporosis - MYTH IT HAS been suggested that osteoporosis, a disease which causes crumbling of the bones, may be exacerbated by drinking coffee, because caffeine causes calcium to be excreted from the body, so weakening the bones.
However, a UK Government report on nutrition and bone health concluded that such concerns were not well founded.
Indeed,because many people drink their coffee with milk - an important source of calcium drinking coffee may contribute to total calcium intake.
Copyright: (C) 2003 Daily Mail. via ProQuest Information and Learning Company; All Rights Reserved
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View entire thread: Trying to find the perfect water/coffee ratio
Posted by Drakyn on 2008-01-20 21:37:44 Post Subject:
This also always had me confused and I wonder if anyone could take this any further. Here''s the deal:
Nearly all coffee products say 1 - 2 Tablespoons for every 6 or 8 oz. of water. Okay. I use your standard drip coffee maker. So, if I want a full pot of coffee, 12 cups usually, then I need to throw 12 - 24 tablespoons of coffee grounds into the filter/basket? This just seems a little too much to me. Or am I wrong? I grind my coffee very fine in order to squeeze out all the flavor of the bean and I like the strong taste. But, it would seem that if I used this much on a full pot, then it would almost be undrinkable.
I have found that around 1/2 to 3/4 of of cup of fine grounds will make a nice strong pot of coffee. Why don''t the numbers add up?
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Posted by Drakyn on 2008-01-20 21:37:44 Post Subject:
This also always had me confused and I wonder if anyone could take this any further. Here''s the deal:
Nearly all coffee products say 1 - 2 Tablespoons for every 6 or 8 oz. of water. Okay. I use your standard drip coffee maker. So, if I want a full pot of coffee, 12 cups usually, then I need to throw 12 - 24 tablespoons of coffee grounds into the filter/basket? This just seems a little too much to me. Or am I wrong? I grind my coffee very fine in order to squeeze out all the flavor of the bean and I like the strong taste. But, it would seem that if I used this much on a full pot, then it would almost be undrinkable.
I have found that around 1/2 to 3/4 of of cup of fine grounds will make a nice strong pot of coffee. Why don''t the numbers add up?
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View entire thread: Trying to find the perfect water/coffee ratio
Posted by ElPugDiablo on 2008-01-21 13:46:13 Post Subject:
This also always had me confused and I wonder if anyone could take this any further. Here''s the deal:
Nearly all coffee products say 1 - 2 Tablespoons for every 6 or 8 oz. of water. Okay. I use your standard drip coffee maker. So, if I want a full pot of coffee, 12 cups usually, then I need to throw 12 - 24 tablespoons of coffee grounds into the filter/basket? This just seems a little too much to me. Or am I wrong? I grind my coffee very fine in order to squeeze out all the flavor of the bean and I like the strong taste. But, it would seem that if I used this much on a full pot, then it would almost be undrinkable.
I have found that around 1/2 to 3/4 of of cup of fine grounds will make a nice strong pot of coffee. Why don''t the numbers add up?
12 cups at 6 to 8 ounce = 72 to 84 ounce of liquid. Is the volume correct? You should measure how much water is 12 cups for your machine. You should then weight your coffee. A rough translation of John P's metric measurement means use 2 ounces (1/8 of a pound, I would use a little less, but that is my preference) of coffee for 32 ounces (2 pints) of water. Once you know the correct dosage you can then translate that to table spoon or cup.
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Posted by ElPugDiablo on 2008-01-21 13:46:13 Post Subject:
This also always had me confused and I wonder if anyone could take this any further. Here''s the deal:
Nearly all coffee products say 1 - 2 Tablespoons for every 6 or 8 oz. of water. Okay. I use your standard drip coffee maker. So, if I want a full pot of coffee, 12 cups usually, then I need to throw 12 - 24 tablespoons of coffee grounds into the filter/basket? This just seems a little too much to me. Or am I wrong? I grind my coffee very fine in order to squeeze out all the flavor of the bean and I like the strong taste. But, it would seem that if I used this much on a full pot, then it would almost be undrinkable.
I have found that around 1/2 to 3/4 of of cup of fine grounds will make a nice strong pot of coffee. Why don''t the numbers add up?
12 cups at 6 to 8 ounce = 72 to 84 ounce of liquid. Is the volume correct? You should measure how much water is 12 cups for your machine. You should then weight your coffee. A rough translation of John P's metric measurement means use 2 ounces (1/8 of a pound, I would use a little less, but that is my preference) of coffee for 32 ounces (2 pints) of water. Once you know the correct dosage you can then translate that to table spoon or cup.
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View entire thread: Trying to find the perfect water/coffee ratio
Posted by CafeBlue on 2008-02-06 16:21:44 Post Subject:
This also always had me confused ... I use your standard drip coffee maker. So, if I want a full pot of coffee, 12 cups usually, then I need to throw 12 - 24 tablespoons of coffee grounds into the filter/basket? This just seems a little too much to me. Or am I wrong? I grind my coffee very fine in order to squeeze out all the flavor of the bean and I like the strong taste. But, it would seem that if I used this much on a full pot, then it would almost be undrinkable.... Why don''t the numbers add up?
2 level tablespoons per cup is the "standard" and it does work.
Some folks adjust to "taste preference" - usually it is more coffee for northern Europeans / less coffee for folks drinking low grade commercial coffee. Many of the coffee drinkers using less than 2 tablespoons per cup are brewing cheap, stale coffee that is high in 'robusta coffea' content. Perhaps it tastes too murky to tolerate at full strength?!?
Your "standard drip coffee maker" is not a standard, and not likely 12 cups. Most of the residential type brewers are in the range of 34 to 46 fluid ounces capacity. 10 to 15 tablespoons of coffee should work, but may not. Many residential brewers use filter baskets that are designed too small for proper brewing. If your brewer can not hold enough coffee (or if the complete brew cycle takes too long), brew a partial batch. A friend had a Melitta brewer that only made a decent cup if we brewed a half pot of coffee, otherwise the slow brew cycle made the coffee bitter and over-extracted. The entire brewing cycle (to avoid over-extraction) should be between 3 and 6 minutes from start to finish.
Similarly do not grind the coffee fine for drip brewing. Ignore what cheapskate economizers like Madame Melitta profess. Too fine a grind promotes over-extraction. Regular drip grind is just right for all brewers using a paper filter - cone, basket, 4 cup, home brewer, half gallon, 1.5 gallon, 3 gallon hotel brewer.
Grind it too fine and the brew over-extracts. Not ALL of the coffee should end up in your cup. Only the first 15-20% of the coffee is soluble flavor - the rest should be left behind in the spent grounds (it makes good compost). Rather than trying to "squeeze out all the flavor", use the proper 2 tablespoon dose and brew it properly for strong and flavorful coffee that you can savor.
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Posted by CafeBlue on 2008-02-06 16:21:44 Post Subject:
This also always had me confused ... I use your standard drip coffee maker. So, if I want a full pot of coffee, 12 cups usually, then I need to throw 12 - 24 tablespoons of coffee grounds into the filter/basket? This just seems a little too much to me. Or am I wrong? I grind my coffee very fine in order to squeeze out all the flavor of the bean and I like the strong taste. But, it would seem that if I used this much on a full pot, then it would almost be undrinkable.... Why don''t the numbers add up?
2 level tablespoons per cup is the "standard" and it does work.
Some folks adjust to "taste preference" - usually it is more coffee for northern Europeans / less coffee for folks drinking low grade commercial coffee. Many of the coffee drinkers using less than 2 tablespoons per cup are brewing cheap, stale coffee that is high in 'robusta coffea' content. Perhaps it tastes too murky to tolerate at full strength?!?
Your "standard drip coffee maker" is not a standard, and not likely 12 cups. Most of the residential type brewers are in the range of 34 to 46 fluid ounces capacity. 10 to 15 tablespoons of coffee should work, but may not. Many residential brewers use filter baskets that are designed too small for proper brewing. If your brewer can not hold enough coffee (or if the complete brew cycle takes too long), brew a partial batch. A friend had a Melitta brewer that only made a decent cup if we brewed a half pot of coffee, otherwise the slow brew cycle made the coffee bitter and over-extracted. The entire brewing cycle (to avoid over-extraction) should be between 3 and 6 minutes from start to finish.
Similarly do not grind the coffee fine for drip brewing. Ignore what cheapskate economizers like Madame Melitta profess. Too fine a grind promotes over-extraction. Regular drip grind is just right for all brewers using a paper filter - cone, basket, 4 cup, home brewer, half gallon, 1.5 gallon, 3 gallon hotel brewer.
Grind it too fine and the brew over-extracts. Not ALL of the coffee should end up in your cup. Only the first 15-20% of the coffee is soluble flavor - the rest should be left behind in the spent grounds (it makes good compost). Rather than trying to "squeeze out all the flavor", use the proper 2 tablespoon dose and brew it properly for strong and flavorful coffee that you can savor.
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View entire thread: The truth about blade grinders???
Posted by Parts Guru on 2006-04-24 15:26:58 Post Subject:
Thanks for the reply!
I was thinking that a hand driven mill should be pretty good since the beans only "go through the grinder once" and the "coffee won't be heated in the grinder". A "peugeot" I've been looking at even has conical burrs.
To be more exact I mean to ask if such a grinder will make a fine and uniform for a good espresso?
If the only thing required is my stamina ("extra labor") I think I'd cope :)
I am ipmressed that you care about the heat generated by the burrs during grinding. Your concern for heat is rather exaggerated. For grinding two ounces of beans for the day, the heat generated will not be enough to affect the quality.
Out of the 10 different requirements for extracting classic espresso, this is just a pimple reason for the limited quantity you will be grinding. What kind of espresso machine do you have? If there is pre-infusion mechanism in the machine (pressurized portafilter or prs brew group) then fineness of coffee grounds will not be a concern. The Grinding mill will do a good job if you use Saeco semi automatic models. pre-infusion will cover the lack of uniform grind.
In all other makes (Gaggia, Rancilio, ECM etc.) there is no pre-infusion and you have to care for the fineness as well as the tamping pressure to adjust extraction time. That may be difficult needing focused attention, if not impossible with the use of a Grinding mill.
Good luck.
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Posted by Parts Guru on 2006-04-24 15:26:58 Post Subject:
Thanks for the reply!
I was thinking that a hand driven mill should be pretty good since the beans only "go through the grinder once" and the "coffee won't be heated in the grinder". A "peugeot" I've been looking at even has conical burrs.
To be more exact I mean to ask if such a grinder will make a fine and uniform for a good espresso?
If the only thing required is my stamina ("extra labor") I think I'd cope :)
I am ipmressed that you care about the heat generated by the burrs during grinding. Your concern for heat is rather exaggerated. For grinding two ounces of beans for the day, the heat generated will not be enough to affect the quality.
Out of the 10 different requirements for extracting classic espresso, this is just a pimple reason for the limited quantity you will be grinding. What kind of espresso machine do you have? If there is pre-infusion mechanism in the machine (pressurized portafilter or prs brew group) then fineness of coffee grounds will not be a concern. The Grinding mill will do a good job if you use Saeco semi automatic models. pre-infusion will cover the lack of uniform grind.
In all other makes (Gaggia, Rancilio, ECM etc.) there is no pre-infusion and you have to care for the fineness as well as the tamping pressure to adjust extraction time. That may be difficult needing focused attention, if not impossible with the use of a Grinding mill.
Good luck.
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View entire thread: cigarettes and coffee ...
Posted by topher on 2004-09-02 07:06:33 Post Subject:
The reason most coffee shops do no let you smoke inside is because the coffee will draw the smoke...I used to run a cigar coffee shop...it had a seperate smoking room. I used to go in at the end of the night and put a pie tray full of coffee grounds(unused) and leave it there over night...next day you couldn't smell any cigar smoke at all...the coffee on the other hand smelled like an old ash tray...we used that coffee for people we didn't like...told them that it was real earthy and hints of smokiness...just kidding
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Posted by topher on 2004-09-02 07:06:33 Post Subject:
The reason most coffee shops do no let you smoke inside is because the coffee will draw the smoke...I used to run a cigar coffee shop...it had a seperate smoking room. I used to go in at the end of the night and put a pie tray full of coffee grounds(unused) and leave it there over night...next day you couldn't smell any cigar smoke at all...the coffee on the other hand smelled like an old ash tray...we used that coffee for people we didn't like...told them that it was real earthy and hints of smokiness...just kidding
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View entire thread: Vacuum Brewing vs. other methods
Posted by rcs1 on 2005-02-10 15:12:59 Post Subject:
The biggest problem with the electric Santos's has been mentioned here before, but happens to be the short "up-north" time. Raising the syphon tube just a bit allows you to control the amount of time the coffee brews for. This is easily done by not seating the top half fully. It will still make a seal, but now will allow you to turn off the brewer after the right amount of time. I have found that vacuum brewers do not require near the same amount of time to brew as other methods. Ideally in the e-santos you want about 90 seconds of a full rolling up-north time. I then kill the heat by just turning it off, and then pour the coffee into a thermal carafe after it is sucked back down.
For the full manual brewers, I have no idea why it would take anyone 30 minutes to make a pot, unless you were using an alcohol spirit lamp. I do pre-heat my water too, but it isn't completely necessary. Usually I put the amount I want in the microwave, go grind my coffee, pour the water in the bottom part, and then put on the top, stick in the glass rod filter, and pour the coffee grounds in. The water will begin to move north almost immediately. Since the manual brews aren't nearly as "violent" as the e-santos, I usually stir the grounds while it is bubbling away. Then I kill the heat after about 2 minutes, and move it to a cool burner, and let the vacuum action take over. Total time, including water heating in the microwave, is about 10 minutes.
C.
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Posted by rcs1 on 2005-02-10 15:12:59 Post Subject:
The biggest problem with the electric Santos's has been mentioned here before, but happens to be the short "up-north" time. Raising the syphon tube just a bit allows you to control the amount of time the coffee brews for. This is easily done by not seating the top half fully. It will still make a seal, but now will allow you to turn off the brewer after the right amount of time. I have found that vacuum brewers do not require near the same amount of time to brew as other methods. Ideally in the e-santos you want about 90 seconds of a full rolling up-north time. I then kill the heat by just turning it off, and then pour the coffee into a thermal carafe after it is sucked back down.
For the full manual brewers, I have no idea why it would take anyone 30 minutes to make a pot, unless you were using an alcohol spirit lamp. I do pre-heat my water too, but it isn't completely necessary. Usually I put the amount I want in the microwave, go grind my coffee, pour the water in the bottom part, and then put on the top, stick in the glass rod filter, and pour the coffee grounds in. The water will begin to move north almost immediately. Since the manual brews aren't nearly as "violent" as the e-santos, I usually stir the grounds while it is bubbling away. Then I kill the heat after about 2 minutes, and move it to a cool burner, and let the vacuum action take over. Total time, including water heating in the microwave, is about 10 minutes.
C.
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View entire thread: Pod Coffee Makers
Posted by willtwilson on 2005-01-23 17:23:45 Post Subject: Pod Coffee
I've not done much research into this but what little I have done tells me that the Senseo pod system works very similarily to a tea bag. Therefore, once the coffee has been ground it is open to the atmosphere and not going to stay fresh for long.
However, this is not the case with the Nespresso range of coffee pods.
http://www.nespresso.com/precom/img/vclub.jpg
I was a long standing user of my 6year old $700 coffee machine yet it hadnt been steaming properly for quite a while and the boiler had become ineffecient (probably due to calcification etc i know). On Saturday I purchased the Magimix M200 Automatic - at the time this was due to the ease of its steamer whereby it has a milk feed pipe and settings for cappucing/latte. At the time I thought the pods would be a downer to my investment but have since made over 15cups of coffee in two days (not all for myself) due to its shear quickness and quality of product.
The coffee has a good flavour to it and froth is consistent every time using the automatic steamer.
Surely with a foil sealed pod system such as this the coffee grounds should have much less of a chance to degrade in quality since their atmosphere is sealed off.
- Will
NB: The machine in question can be found here:
http://www.nespresso.com/precom/sima/fiche_produit_M_C290_A_1_uk_en.html
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Posted by willtwilson on 2005-01-23 17:23:45 Post Subject: Pod Coffee
I've not done much research into this but what little I have done tells me that the Senseo pod system works very similarily to a tea bag. Therefore, once the coffee has been ground it is open to the atmosphere and not going to stay fresh for long.
However, this is not the case with the Nespresso range of coffee pods.
http://www.nespresso.com/precom/img/vclub.jpg
I was a long standing user of my 6year old $700 coffee machine yet it hadnt been steaming properly for quite a while and the boiler had become ineffecient (probably due to calcification etc i know). On Saturday I purchased the Magimix M200 Automatic - at the time this was due to the ease of its steamer whereby it has a milk feed pipe and settings for cappucing/latte. At the time I thought the pods would be a downer to my investment but have since made over 15cups of coffee in two days (not all for myself) due to its shear quickness and quality of product.
The coffee has a good flavour to it and froth is consistent every time using the automatic steamer.
Surely with a foil sealed pod system such as this the coffee grounds should have much less of a chance to degrade in quality since their atmosphere is sealed off.
- Will
NB: The machine in question can be found here:
http://www.nespresso.com/precom/sima/fiche_produit_M_C290_A_1_uk_en.html
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View entire thread: Espresso vs Coffee Bean
Posted by notmuffy on 2004-04-30 00:48:35 Post Subject:
So can I just pack in normal coffee grounds into my espresso machine, or are espresso blends ground more finely or something?
thanks
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Posted by notmuffy on 2004-04-30 00:48:35 Post Subject:
So can I just pack in normal coffee grounds into my espresso machine, or are espresso blends ground more finely or something?
thanks
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View entire thread: Flavoring coffee
Posted by topher on 2004-10-08 03:18:34 Post Subject:
I still do not understand how you flavor coffee after it is ground....when you brew coffee the coffee grounds stick together...add flavor(a liquid) it will do the same thing.
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Posted by topher on 2004-10-08 03:18:34 Post Subject:
I still do not understand how you flavor coffee after it is ground....when you brew coffee the coffee grounds stick together...add flavor(a liquid) it will do the same thing.
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View entire thread: Espresso vs Coffee Bean
Posted by Caffe Latte on 2004-05-13 01:09:51 Post Subject:
So can I just pack in normal coffee grounds into my espresso machine, or are espresso blends ground more finely or something?
thanks
I tired that at home once or twice.
took regular beans (or what constitutes beans as regular I guess) and ground them for about twice the time as normal. It was ok, it came out espresso-y, but not as good as using beans labled espresso. I guess it's how they roast them that I can taste the difference of.
You can definatly use regular coffee beans, but the taste and even the texture (amount of creme ) of the coffee.
at least, that's what I found. Your results may differ
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Posted by Caffe Latte on 2004-05-13 01:09:51 Post Subject:
So can I just pack in normal coffee grounds into my espresso machine, or are espresso blends ground more finely or something?
thanks
I tired that at home once or twice.
took regular beans (or what constitutes beans as regular I guess) and ground them for about twice the time as normal. It was ok, it came out espresso-y, but not as good as using beans labled espresso. I guess it's how they roast them that I can taste the difference of.
You can definatly use regular coffee beans, but the taste and even the texture (amount of creme ) of the coffee.
at least, that's what I found. Your results may differ
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View entire thread: Flavoring coffee
Posted by javahill on 2004-10-08 05:56:13 Post Subject:
Coffee absorbs flavoring much like it absorbs water. And as long as we're here, let's acknowledge that coffee when brewed absorbs 2x its weight in water. 1.75 oz of coffee when brewed will absorb 3.5 oz of water. And as anyone knows who has handles wet coffee grounds - they are sticky.
The trick is to flavor the coffee, not to brew it with flavoring.
Here are 2 examples you can try in a home kitchen:
Take some ground coffee, a mixer and some flavoring (lemon extract, for example). Start the mixer and pour in the flavor. Voila - clumps.
Take some ground coffee, a mixer and some flavoring (vanilla or lemon if you really like that). Instead of pouring in the flavoring, use a mist sprayer - like those being sold these days for olive oil or spraying vermouth on a martini. At any given point of contact between flavor and coffee, there is enough flavoring to flavor the coffee but not enough to get it to clump. Viscosity of the flavoring is important - you don't want maple syrup consistency. It has to be thinner.
After all that, it is easier and less expensive to pour whole beans in the mixer with the flavor and grind afterwards.
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Posted by javahill on 2004-10-08 05:56:13 Post Subject:
Coffee absorbs flavoring much like it absorbs water. And as long as we're here, let's acknowledge that coffee when brewed absorbs 2x its weight in water. 1.75 oz of coffee when brewed will absorb 3.5 oz of water. And as anyone knows who has handles wet coffee grounds - they are sticky.
The trick is to flavor the coffee, not to brew it with flavoring.
Here are 2 examples you can try in a home kitchen:
Take some ground coffee, a mixer and some flavoring (lemon extract, for example). Start the mixer and pour in the flavor. Voila - clumps.
Take some ground coffee, a mixer and some flavoring (vanilla or lemon if you really like that). Instead of pouring in the flavoring, use a mist sprayer - like those being sold these days for olive oil or spraying vermouth on a martini. At any given point of contact between flavor and coffee, there is enough flavoring to flavor the coffee but not enough to get it to clump. Viscosity of the flavoring is important - you don't want maple syrup consistency. It has to be thinner.
After all that, it is easier and less expensive to pour whole beans in the mixer with the flavor and grind afterwards.
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View entire thread: Drive Thru building- Help!!!!
Posted by BaristaTrainer on 2004-11-23 15:25:43 Post Subject:
CM and CG have some good points ...
here are a couple more things to consider when choosing your machine. A lot of this is from a discussion I had with a Sr. Consultant in the Industry and from my experience using these machines.
I do think that there are applications where super-automatic machine would work well in i.e., car dealerships, schools, c-stores, salons, some restaurants, etc. but I feel that if coffee and espresso is your primary business you'd be much better off going with a traditional machine, and investing the difference into training.
A super automatic espresso machine is not as fast as a skilled barista
on a conventional machine. While a super automatic may be able to produce one drink faster than a barista on a conventional machine, there is no contest when preparing multiple drinks. This slow down in preparation time could/would seriously effect your success in building a clientele base,
especially at the drive thru window.
A conventional machine provides an element of "theater" within your
coffee bar or even your drive-thru. People like to watch the sights an hear the sounds associated with drink preparation. They want to know that they are buying there espresso drinks from a skilled professional.
Most important, many super automatics will only produce a mediocre
quality beverage. Because of the mechanical complexity of the machine
(which I might add involves constant maintenance & repairs), the engineering will often not allow for a grind consistency fine enough to produce a quality shot of espresso. If the coffee was ground fine enough to produce a quality shot, significant residues of coffee grounds would be left in the extraction chamber after the expended puck of used coffee was disposed of, thus causing a fouling of the mechanism, or requiring some type of rinsing cycle between shots. It is for this reason that super automatic machine almost always extract too fast, and often produce watery, more sour shots of espresso.
I would want consumers to be able to differentiate the quality of your coffee as compared to the big chains. Using a super automatic will only drag down your coffee quality down to their level. I believe the best way to compete against them is to have better tasting drinks, at comparable price, served by friendly people.
Also remember when buying your espresso equipment to always opt for a warranty and know who will be servicing your machine before buying it ... if your machine is down for 2 days and you lose 2 days of business, the initial cost of the equipment can be irrelative.
BT
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Posted by BaristaTrainer on 2004-11-23 15:25:43 Post Subject:
CM and CG have some good points ...
here are a couple more things to consider when choosing your machine. A lot of this is from a discussion I had with a Sr. Consultant in the Industry and from my experience using these machines.
I do think that there are applications where super-automatic machine would work well in i.e., car dealerships, schools, c-stores, salons, some restaurants, etc. but I feel that if coffee and espresso is your primary business you'd be much better off going with a traditional machine, and investing the difference into training.
A super automatic espresso machine is not as fast as a skilled barista
on a conventional machine. While a super automatic may be able to produce one drink faster than a barista on a conventional machine, there is no contest when preparing multiple drinks. This slow down in preparation time could/would seriously effect your success in building a clientele base,
especially at the drive thru window.
A conventional machine provides an element of "theater" within your
coffee bar or even your drive-thru. People like to watch the sights an hear the sounds associated with drink preparation. They want to know that they are buying there espresso drinks from a skilled professional.
Most important, many super automatics will only produce a mediocre
quality beverage. Because of the mechanical complexity of the machine
(which I might add involves constant maintenance & repairs), the engineering will often not allow for a grind consistency fine enough to produce a quality shot of espresso. If the coffee was ground fine enough to produce a quality shot, significant residues of coffee grounds would be left in the extraction chamber after the expended puck of used coffee was disposed of, thus causing a fouling of the mechanism, or requiring some type of rinsing cycle between shots. It is for this reason that super automatic machine almost always extract too fast, and often produce watery, more sour shots of espresso.
I would want consumers to be able to differentiate the quality of your coffee as compared to the big chains. Using a super automatic will only drag down your coffee quality down to their level. I believe the best way to compete against them is to have better tasting drinks, at comparable price, served by friendly people.
Also remember when buying your espresso equipment to always opt for a warranty and know who will be servicing your machine before buying it ... if your machine is down for 2 days and you lose 2 days of business, the initial cost of the equipment can be irrelative.
BT
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View entire thread: IS IT SAFE TO LET CHILDREN DRINK COFFEE?
Posted by caffe biscotto on 2008-09-23 15:06:59 Post Subject:
Reminds me of a five year old I knew...
Thought coffee was a grown up thing, so he sneeked into the kitchen one night to make some coffee. Poured mostly green rubbing alcohol into a coffee cup, added some food coloring, instant coffee grounds and some other miscellaneous items a four year old could reach in the kitchen and bottoms up! Drank the whole cup, ended up in the emergency room later that night...
Moral of the story, teach 'em how to make coffee. Also, put safety locks on your cabinets if you have mischievous little boys running about.
Okay, it was me in the story. Heh...
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Posted by caffe biscotto on 2008-09-23 15:06:59 Post Subject:
Reminds me of a five year old I knew...
Thought coffee was a grown up thing, so he sneeked into the kitchen one night to make some coffee. Poured mostly green rubbing alcohol into a coffee cup, added some food coloring, instant coffee grounds and some other miscellaneous items a four year old could reach in the kitchen and bottoms up! Drank the whole cup, ended up in the emergency room later that night...
Moral of the story, teach 'em how to make coffee. Also, put safety locks on your cabinets if you have mischievous little boys running about.
Okay, it was me in the story. Heh...
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View entire thread: Best Coffee Maker?
Posted by notmuffy on 2003-04-18 02:46:16 Post Subject:
Oh - I figured I would update this thread, saying that I did indeed buy a coffee machine from Morphy Richards. It is a combo unit (coffee + espresso). I didn't find a machine to my specs above until AFTER I bought my combo unit; I just saw it in Marks and Spensors of all places (a clothing and grocery store - not much inbetween). That's alright though, I like making espresso now.
Now to stay more on topic, I don't know which machine is the BEST, but I can only tell you my experience. I just went from a cheapy $15 machine to this $75 one. To buy just the coffee maker half of my new machine would be about $55. (they are the same except the cheaper decanter in the combo unit). I have noticed that I need more coffee grounds with this new one compared to my cheapy. I really dont' know why, they both claim to be 10 cups. Maybe this new one assumes bigger cups. I would assume my new one to be more effiecient, since it has the filter area sorta "sealed" inside, I'm guessing so you can control how much steam escapes with their "flavour selector" dial. I saved the old coffee decanter, I think I may do a little experiment to see if the 10-cup volumes are the same!
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Posted by notmuffy on 2003-04-18 02:46:16 Post Subject:
Oh - I figured I would update this thread, saying that I did indeed buy a coffee machine from Morphy Richards. It is a combo unit (coffee + espresso). I didn't find a machine to my specs above until AFTER I bought my combo unit; I just saw it in Marks and Spensors of all places (a clothing and grocery store - not much inbetween). That's alright though, I like making espresso now.
Now to stay more on topic, I don't know which machine is the BEST, but I can only tell you my experience. I just went from a cheapy $15 machine to this $75 one. To buy just the coffee maker half of my new machine would be about $55. (they are the same except the cheaper decanter in the combo unit). I have noticed that I need more coffee grounds with this new one compared to my cheapy. I really dont' know why, they both claim to be 10 cups. Maybe this new one assumes bigger cups. I would assume my new one to be more effiecient, since it has the filter area sorta "sealed" inside, I'm guessing so you can control how much steam escapes with their "flavour selector" dial. I saved the old coffee decanter, I think I may do a little experiment to see if the 10-cup volumes are the same!
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View entire thread: Saeco Incanto Sirius
Posted by jason1466 on 2005-05-10 15:47:41 Post Subject:
OK, I just got my Sirius from WS shipped free from a NY store that stocks them. When I open the outer shipping box, I notice that the Saeco box was obviously opened and resealed, and inside I see a noticably cleaned but signs of used machine. I saw drip marks on the tray, looks to be dried milk on the frother tip, and a good bit of caked in coffee grounds under the brew unit. However, the accessories were still machine stapled inside a foam bag which makes it look like a factory refurbished machine at worst. I phoned the store and the manager then phoned Saeco USA who told him that they do not sell refurbished machines. Although I could perhaps live with a refurbished machine for a little price reduction, the machine also has a half inch diameter damaged stainless steel mark on the front side edge near the frother. So it sounds like Saeco is going to pick this one up and send me a new one.
So the question is did anyone else notice a used looking machine and opened box when they bought their Sirius? I do know about the grinds due to testing, but my last Saeco machine had nothing of this level of use/testing from the box. It would be nice to know who if anyone is to blame for this... WS, Saeco USA, or Saeco factory? It does look like a nice machine... shame I can't use it yet
Thanks,
Jason
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Posted by jason1466 on 2005-05-10 15:47:41 Post Subject:
OK, I just got my Sirius from WS shipped free from a NY store that stocks them. When I open the outer shipping box, I notice that the Saeco box was obviously opened and resealed, and inside I see a noticably cleaned but signs of used machine. I saw drip marks on the tray, looks to be dried milk on the frother tip, and a good bit of caked in coffee grounds under the brew unit. However, the accessories were still machine stapled inside a foam bag which makes it look like a factory refurbished machine at worst. I phoned the store and the manager then phoned Saeco USA who told him that they do not sell refurbished machines. Although I could perhaps live with a refurbished machine for a little price reduction, the machine also has a half inch diameter damaged stainless steel mark on the front side edge near the frother. So it sounds like Saeco is going to pick this one up and send me a new one.
So the question is did anyone else notice a used looking machine and opened box when they bought their Sirius? I do know about the grinds due to testing, but my last Saeco machine had nothing of this level of use/testing from the box. It would be nice to know who if anyone is to blame for this... WS, Saeco USA, or Saeco factory? It does look like a nice machine... shame I can't use it yet
Thanks,
Jason
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