View entire thread: For Sale: Lots of used Equipment
Posted by BigBadBean on 2005-11-11 12:46:40 Post Subject: For Sale: Lots of used Equipment
I have a lot of used equipment for sale... grinder, espresso grinder, 6 lb. PRIMO roaster, refrigeration equipment, airpot brewers, airpots, tea, cups, etc. Email me for information and complete listing and pics. Email me at dminearj@yahoo.com
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Posted by BigBadBean on 2005-11-11 12:46:40 Post Subject: For Sale: Lots of used Equipment
I have a lot of used equipment for sale... grinder, espresso grinder, 6 lb. PRIMO roaster, refrigeration equipment, airpot brewers, airpots, tea, cups, etc. Email me for information and complete listing and pics. Email me at dminearj@yahoo.com
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View entire thread: PR: Irishman wins 2008 World Barista Championship
Posted by cafemakers on 2008-06-23 05:59:51 Post Subject: PR: Irishman wins 2008 World Barista Championship
COPENHAGEN, DENMARK (June 22, 2008) – Stephen Morrissey of Ireland has won the 2008 World Barista Championship in Copenhagen, Denmark.
National champions from 51 countries converged in Copenhagen to compete for the title of world’s top barista in front of a live audience of several hundred spectators and thousands of online viewers worldwide.
As the winner of the 2008 Competition, Mr. Morrissey receives a highly sought after La Marzocco GS/3 espresso machine and a Compak K-10 WBC espresso grinder in addition to his prestigious title.
Each competitor prepared 4 espressos, 4 cappuccinos and 4 original signature drinks of their own creation to exacting standards using state of the art La Marzocco FB/80 espresso machines and Compak K-10 WBC coffee grinders for a panel of experienced WBC certified judges. Seven judges, including one head judge, 4 sensory judges and 2 technical judges evaluated the taste of beverages served, cleanliness, creativity, technical skill and overall presentation of the competitors.
The runner up was David Makin from Australia, followed by 3rd place Liesbeth Sleijster (Netherlands), 4th place Daniel Remheden (Sweden), 5th place Michael Yung (Canada), and 6th place Soren Stiller Markussen (Denmark). Full results are posted at our website.
Next year’s World Barista Championship will be held April 16-19, 2009 in Atlanta, Georgia U.S.A. in conjunction with the 21st annual Specialty Coffee Association of America Symposium and Exposition.
About the World Barista Championship
World Barista Championship UK Ltd is jointly owned and operated by the Specialty Coffee Associations of America and Europe. The first WBC competition took place in Monte Carlo in October 2000 and has since held annual competitions Miami (2001), Oslo (2002), Boston (2003), Trieste (2004), Seattle (2005), Berne (2006) and Tokyo (2007). The organization’s next event will be held in Atlanta, Georgia U.S.A. April 16-19, 2009 in conjunction with the 21st annual Specialty Coffee Association of America Symposium and Exposition. For more information, please visit the WBC http://www.worldbaristachampionship.com.
# # #
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Posted by cafemakers on 2008-06-23 05:59:51 Post Subject: PR: Irishman wins 2008 World Barista Championship
COPENHAGEN, DENMARK (June 22, 2008) – Stephen Morrissey of Ireland has won the 2008 World Barista Championship in Copenhagen, Denmark.
National champions from 51 countries converged in Copenhagen to compete for the title of world’s top barista in front of a live audience of several hundred spectators and thousands of online viewers worldwide.
As the winner of the 2008 Competition, Mr. Morrissey receives a highly sought after La Marzocco GS/3 espresso machine and a Compak K-10 WBC espresso grinder in addition to his prestigious title.
Each competitor prepared 4 espressos, 4 cappuccinos and 4 original signature drinks of their own creation to exacting standards using state of the art La Marzocco FB/80 espresso machines and Compak K-10 WBC coffee grinders for a panel of experienced WBC certified judges. Seven judges, including one head judge, 4 sensory judges and 2 technical judges evaluated the taste of beverages served, cleanliness, creativity, technical skill and overall presentation of the competitors.
The runner up was David Makin from Australia, followed by 3rd place Liesbeth Sleijster (Netherlands), 4th place Daniel Remheden (Sweden), 5th place Michael Yung (Canada), and 6th place Soren Stiller Markussen (Denmark). Full results are posted at our website.
Next year’s World Barista Championship will be held April 16-19, 2009 in Atlanta, Georgia U.S.A. in conjunction with the 21st annual Specialty Coffee Association of America Symposium and Exposition.
About the World Barista Championship
World Barista Championship UK Ltd is jointly owned and operated by the Specialty Coffee Associations of America and Europe. The first WBC competition took place in Monte Carlo in October 2000 and has since held annual competitions Miami (2001), Oslo (2002), Boston (2003), Trieste (2004), Seattle (2005), Berne (2006) and Tokyo (2007). The organization’s next event will be held in Atlanta, Georgia U.S.A. April 16-19, 2009 in conjunction with the 21st annual Specialty Coffee Association of America Symposium and Exposition. For more information, please visit the WBC http://www.worldbaristachampionship.com.
# # #
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View entire thread: How does my budget breakout look?
Posted by Parcher on 2004-10-04 22:59:48 Post Subject: How does my budget breakout look?
I'm really glad I found this forum. I thought I would ask for some input here.
I am spearheading an effort to open a coffee shop which will occupy a corner of our church expansion. About 20x30 or so, we will be able to seat around 40 to 50.
I am claiming roughly half of the total budget for equipment, which amounts to about $5000 that I have to spend. . I thought I would list my anticipated equipment and expenditures on each. I would welcome any input on where you folks feel I am under (or over) funding a particular piece of equipment. Also interested in any glaring ommisions regarding something that will be needed.
Commercial Espresso Machine 1 $949.00 Capresso C1300
Dedicated Espresso Grinder 1 $395.00 Rancilio Rocky Coffee Grinder
Coffee Roaster 1 $185.00 Iroast
Gram Scale 1 $42.00
I guess I am particularly interested in the first three items. My gut tells me I am not spending enough on the roaster. I am having some difficulty finding a roaster that would have a little bigger capacity and a more "commercial" build quality. Again, I have no experience with roasting yet, and I don't mean to sell the I roast short. That's why I'm counting on some input from the field.
Note that there are other items and equipment that I also have to cover with the 5K; I left out the freezer, refrigeration, microwave, and some sound equipment. The mission statement encompasses a broader range of beverages than just coffee, but I am determined to make coffee the hands-down focal point.
I am anticipating that hopefully, our equipment and some practice will far exceed the expectations of our patrons quality wise, and that we won't be taxed to serve a huge number of people, at least at first. My hope, of course, is to have this change as word gets out. Ultimately we see this as somewhat of a community fellowship type venue.
Some of you I'm sure are from areas that have a fair amount of culture, and the expectations are undoubtedly higher than they are here. There is nothing even resembling a coffee shop within 30 miles of our location. Culture here is, uh, lacking. Nevertheless, my aim is to pretend like there is a first class coffee shop across the street, and then compete with them.
PS, How do I store green coffee bean, and for how long does it keep?
Sorry for the huge (and somewhat unorganized) post, but I am really needing some guidance and input on this matter of what equipment to purchase.
Thanks list
EJL
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Posted by Parcher on 2004-10-04 22:59:48 Post Subject: How does my budget breakout look?
I'm really glad I found this forum. I thought I would ask for some input here.
I am spearheading an effort to open a coffee shop which will occupy a corner of our church expansion. About 20x30 or so, we will be able to seat around 40 to 50.
I am claiming roughly half of the total budget for equipment, which amounts to about $5000 that I have to spend. . I thought I would list my anticipated equipment and expenditures on each. I would welcome any input on where you folks feel I am under (or over) funding a particular piece of equipment. Also interested in any glaring ommisions regarding something that will be needed.
Commercial Espresso Machine 1 $949.00 Capresso C1300
Dedicated Espresso Grinder 1 $395.00 Rancilio Rocky Coffee Grinder
Coffee Roaster 1 $185.00 Iroast
Gram Scale 1 $42.00
I guess I am particularly interested in the first three items. My gut tells me I am not spending enough on the roaster. I am having some difficulty finding a roaster that would have a little bigger capacity and a more "commercial" build quality. Again, I have no experience with roasting yet, and I don't mean to sell the I roast short. That's why I'm counting on some input from the field.
Note that there are other items and equipment that I also have to cover with the 5K; I left out the freezer, refrigeration, microwave, and some sound equipment. The mission statement encompasses a broader range of beverages than just coffee, but I am determined to make coffee the hands-down focal point.
I am anticipating that hopefully, our equipment and some practice will far exceed the expectations of our patrons quality wise, and that we won't be taxed to serve a huge number of people, at least at first. My hope, of course, is to have this change as word gets out. Ultimately we see this as somewhat of a community fellowship type venue.
Some of you I'm sure are from areas that have a fair amount of culture, and the expectations are undoubtedly higher than they are here. There is nothing even resembling a coffee shop within 30 miles of our location. Culture here is, uh, lacking. Nevertheless, my aim is to pretend like there is a first class coffee shop across the street, and then compete with them.
PS, How do I store green coffee bean, and for how long does it keep?
Sorry for the huge (and somewhat unorganized) post, but I am really needing some guidance and input on this matter of what equipment to purchase.
Thanks list
EJL
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View entire thread: Rancilio Silvia sensitivity
Posted by CCafe on 2007-11-21 13:54:12 Post Subject:
Well I guess your SOL then because there is no point in buying a Silvia and not getting a grinder to complement it.
Its kind of like buying a home entertainment system with no speakers.
The problem is with the grind of the espresso. You have to make a lot of little adjustments to get it just right. Go to a coffee house and I guarantee you that you will see an espresso grinder next to a traditional machine. You won't see a bulk grinder and that is what they are grinding your espresso with. Bulk grinders differ vastly from espresso grinder.
Unless you have a really high end bulk grinder (Ditting, or a Mahlkonig) your never going to come close to the type of grind your going to get with even a Rocky.
So you might as well give it up or give in and buy a good espresso grinder.
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Posted by CCafe on 2007-11-21 13:54:12 Post Subject:
Well I guess your SOL then because there is no point in buying a Silvia and not getting a grinder to complement it.
Its kind of like buying a home entertainment system with no speakers.
The problem is with the grind of the espresso. You have to make a lot of little adjustments to get it just right. Go to a coffee house and I guarantee you that you will see an espresso grinder next to a traditional machine. You won't see a bulk grinder and that is what they are grinding your espresso with. Bulk grinders differ vastly from espresso grinder.
Unless you have a really high end bulk grinder (Ditting, or a Mahlkonig) your never going to come close to the type of grind your going to get with even a Rocky.
So you might as well give it up or give in and buy a good espresso grinder.
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View entire thread: Please Help With Measurements
Posted by CCafe on 2008-08-19 01:02:33 Post Subject: Re: Please Help With Measurements
Please help. Is the below measurements the standard for coffee shops?
Espresso Shots:
1. 7-9 grams (1 espresso) = 1.5 ounces
2. 14 grams (2 espresso) = 2 – 2.5 ounces
3. 18-20 grams (3 espresso) = 3 – 3.5 ounces
4. 1 coffee pound (454 grams) = 65 single espresso shots
Using the above measurements, to make a 12oz, 16oz, and 20oz (Mocha, Lattes, etc.) coffee drinks:
1. 1 shot + 10 ounces milk = 12oz
2. 2 shots + 14 ounces milk = 16oz
3. 3 shots + 16 ounces milk = 20oz
Please correct my measurements if wrong, especially the milk measurements to make a coffee drink.
Thank you.
http://www.coffeeforums.com/viewtopic.php?t=7163
1 pound in theory or unless your using an automated espresso grinder such as a Azkoyen will give you 64 single shots. An Azkoyen will weigh out the grounds before each shot is dosed in to the portafilter. But the problem lies in how accurate it the machine is. Don't want to dive to deeply in the matter but to make it simple your going to have waste and you might only be able to produce in the high 50 to maybe even 60 single espresso's.
All your cups are going to be shorter on milk then you listed. You need room for the syrup as well as any toppings you might apply to the drink. Remember you still have to get the lid on if it is a to go drink.
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Posted by CCafe on 2008-08-19 01:02:33 Post Subject: Re: Please Help With Measurements
Please help. Is the below measurements the standard for coffee shops?
Espresso Shots:
1. 7-9 grams (1 espresso) = 1.5 ounces
2. 14 grams (2 espresso) = 2 – 2.5 ounces
3. 18-20 grams (3 espresso) = 3 – 3.5 ounces
4. 1 coffee pound (454 grams) = 65 single espresso shots
Using the above measurements, to make a 12oz, 16oz, and 20oz (Mocha, Lattes, etc.) coffee drinks:
1. 1 shot + 10 ounces milk = 12oz
2. 2 shots + 14 ounces milk = 16oz
3. 3 shots + 16 ounces milk = 20oz
Please correct my measurements if wrong, especially the milk measurements to make a coffee drink.
Thank you.
http://www.coffeeforums.com/viewtopic.php?t=7163
1 pound in theory or unless your using an automated espresso grinder such as a Azkoyen will give you 64 single shots. An Azkoyen will weigh out the grounds before each shot is dosed in to the portafilter. But the problem lies in how accurate it the machine is. Don't want to dive to deeply in the matter but to make it simple your going to have waste and you might only be able to produce in the high 50 to maybe even 60 single espresso's.
All your cups are going to be shorter on milk then you listed. You need room for the syrup as well as any toppings you might apply to the drink. Remember you still have to get the lid on if it is a to go drink.
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View entire thread: De Longhi, Cafe Treviso.
Posted by CafeBlue on 2007-04-21 18:30:13 Post Subject:
I think most coffee lovers would be disappointed in the coffee from an inexpensive espresso machine - they simply do not have the required pump/brewing pressure nor accurate brewing temperatures to brew a proper espresso. (Then again, many of us are also disappointed with the coffee from an expensive restaurant.)
You may find that the French press yields a more palatable coffee, and you wind up using the "machine" only to steam foam the milk.
A useful (many tiny increment grind fine-ness adjustment settings), doserless espresso grinder will cost more than your budget.
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Posted by CafeBlue on 2007-04-21 18:30:13 Post Subject:
I think most coffee lovers would be disappointed in the coffee from an inexpensive espresso machine - they simply do not have the required pump/brewing pressure nor accurate brewing temperatures to brew a proper espresso. (Then again, many of us are also disappointed with the coffee from an expensive restaurant.)
You may find that the French press yields a more palatable coffee, and you wind up using the "machine" only to steam foam the milk.
A useful (many tiny increment grind fine-ness adjustment settings), doserless espresso grinder will cost more than your budget.
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View entire thread: Coffee Grinders
Posted by Jacobean on 2006-10-13 10:46:36 Post Subject:
I used a Solis Maestro for about a year and a half, 5 days a week grinding enough for 1 pot. It started having problems feeding/grinding so I dismantled it, cleaned and sharpened the burrs as best I could a couple of times during the last 2 months - eventually giving up on it.
It did a wonderful job! But for the price I think it should have lasted longer.
I now use my Rancilio Rocky espresso grinder on it's coarsest setting and that too does a great job.
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Posted by Jacobean on 2006-10-13 10:46:36 Post Subject:
I used a Solis Maestro for about a year and a half, 5 days a week grinding enough for 1 pot. It started having problems feeding/grinding so I dismantled it, cleaned and sharpened the burrs as best I could a couple of times during the last 2 months - eventually giving up on it.
It did a wonderful job! But for the price I think it should have lasted longer.
I now use my Rancilio Rocky espresso grinder on it's coarsest setting and that too does a great job.
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View entire thread: new coffee machine
Posted by monty2007 on 2007-08-13 12:16:27 Post Subject:
thats some good advice above, remember the \"bean to cup=bad\" and \"espresso + grinder = good\" thing....
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Posted by monty2007 on 2007-08-13 12:16:27 Post Subject:
thats some good advice above, remember the \"bean to cup=bad\" and \"espresso + grinder = good\" thing....
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View entire thread: commercial espresso grinders? seeking suggestions.
Posted by Blue Monkey Too on 2005-02-11 21:40:13 Post Subject: commercial espresso grinders? seeking suggestions.
I'd like to know which commercial espresso grinder is the most reliable and efficient. Seeking suggestions. Thanks.
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Posted by Blue Monkey Too on 2005-02-11 21:40:13 Post Subject: commercial espresso grinders? seeking suggestions.
I'd like to know which commercial espresso grinder is the most reliable and efficient. Seeking suggestions. Thanks.
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View entire thread: the right espresso grind
Posted by Derryl on 2007-06-07 09:46:41 Post Subject: the right espresso grind
Is there a simple way to tell if you have the right grind for your espresso?
I have a very good espresso grinder and I noticed when I switched beans I have very little crema and the coffee is not as good. I know the beans are a poorer quality, but I was wondering if a better grind would help out
Thanks
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Posted by Derryl on 2007-06-07 09:46:41 Post Subject: the right espresso grind
Is there a simple way to tell if you have the right grind for your espresso?
I have a very good espresso grinder and I noticed when I switched beans I have very little crema and the coffee is not as good. I know the beans are a poorer quality, but I was wondering if a better grind would help out
Thanks
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View entire thread: What grinder did I just buy?
Posted by mrgnomer on 2007-01-22 21:31:22 Post Subject:
Closest I can find is the DCG 59 retro flat burr. 8 settings, I think.
http://www.amazon.com/DeLonghi-DCG59-Re ... &s=kitchen
Check out the consumer reviews on coffeegeek.com. No Delonghi is well reviewed as an espresso grinder. For drip or extractions other than espresso it would be better than a whirly blade I would imagine.
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Posted by mrgnomer on 2007-01-22 21:31:22 Post Subject:
Closest I can find is the DCG 59 retro flat burr. 8 settings, I think.
http://www.amazon.com/DeLonghi-DCG59-Re ... &s=kitchen
Check out the consumer reviews on coffeegeek.com. No Delonghi is well reviewed as an espresso grinder. For drip or extractions other than espresso it would be better than a whirly blade I would imagine.
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View entire thread: La Marzoco Swift
Posted by bojkata on 2007-02-04 23:11:11 Post Subject: La Marzoco Swift
I''m thinking of buying a new espresso grinder for my coffee shop. It is a little pricy but if it is worthy it, why not. I''m talking about La Marzoco Swift http://www.napoliimports.com/grinders/e ... swift.aspx . Has anyone used it or know more information about this specific model.I also heard that the coffee beans oil kills it and the calibration is very difficult. I''ll be very thankful if someone can provide me more info before I spend 4G for a grinder.
Thanks
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Posted by bojkata on 2007-02-04 23:11:11 Post Subject: La Marzoco Swift
I''m thinking of buying a new espresso grinder for my coffee shop. It is a little pricy but if it is worthy it, why not. I''m talking about La Marzoco Swift http://www.napoliimports.com/grinders/e ... swift.aspx . Has anyone used it or know more information about this specific model.I also heard that the coffee beans oil kills it and the calibration is very difficult. I''ll be very thankful if someone can provide me more info before I spend 4G for a grinder.
Thanks
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View entire thread: Restaurant wants equipment as well as coffee
Posted by Alun_evans on 2008-10-15 08:00:29 Post Subject:
I will concede that CCafe is right... if you can get this work, secure it and nail it down with big 3 inch nails, it pays. Actually the whole rental machine business- espresso/grinder etc as well a brew units is, indeed, a nice little money earner. The problem is, and always will be, that many of the clients out there are more concerned about issues that may not be quality ones. I would still try and work out a way to do it your own way first. A well known brand, one you may have forged yourself based on quality, will of course sell. Again I see the problem as being one of leverage. I am not sure of the US situation of course, but generally the bigger guys can buy machinery cheaper,merchandise etc and get their product in cheaper than a small, boutique guy. Where the boutique guy wins is quality, quality, quality- whether that is in product, service or hopefully a succesful combination of both. I remember once, 13 years ago, got a phone call at 2.30am from a Hotel Manager with a machine problem. I crawled ot of bed and headed to his hotel while he probably went back to bed. He did not expect to see the machine fixed the next morning when he came in at 7am, but it was. We were a very small company, but that actually resulted in a relationship that continues up to today. I think being small can be a blessing... but you need to pick and chose who you deal with and this, I know, can be difficult, at the beginnng.
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Posted by Alun_evans on 2008-10-15 08:00:29 Post Subject:
I will concede that CCafe is right... if you can get this work, secure it and nail it down with big 3 inch nails, it pays. Actually the whole rental machine business- espresso/grinder etc as well a brew units is, indeed, a nice little money earner. The problem is, and always will be, that many of the clients out there are more concerned about issues that may not be quality ones. I would still try and work out a way to do it your own way first. A well known brand, one you may have forged yourself based on quality, will of course sell. Again I see the problem as being one of leverage. I am not sure of the US situation of course, but generally the bigger guys can buy machinery cheaper,merchandise etc and get their product in cheaper than a small, boutique guy. Where the boutique guy wins is quality, quality, quality- whether that is in product, service or hopefully a succesful combination of both. I remember once, 13 years ago, got a phone call at 2.30am from a Hotel Manager with a machine problem. I crawled ot of bed and headed to his hotel while he probably went back to bed. He did not expect to see the machine fixed the next morning when he came in at 7am, but it was. We were a very small company, but that actually resulted in a relationship that continues up to today. I think being small can be a blessing... but you need to pick and chose who you deal with and this, I know, can be difficult, at the beginnng.
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View entire thread: Two Mobile Espresso Vans for Sale
Posted by ssuenami4me on 2007-11-14 20:19:49 Post Subject: Two Mobile Espresso Vans for Sale
I am selling two mobile coffee kiosks (vans). Asking 35,000 or Best Offer. Located in Eugene, OR. Each truck is loaded with all you need to start making money serving coffee/espresso drinks, smoothies, baked goods and even biscuits and gravy! I must sell due to an illness in the family.
FOR FULL SERVICE CATERING we did:
* Breakfast: biscuits & gravy, muffins, croissants, smoothies, fruit
* Lunches & Dinner: soups, salads, sandwiches, burritos, hot dogs
* FULL ESPRESSO BAR
* Mochas, Lattes, Cappuccinos, Coffee, Tea, Chai Tea, Smoothies, Juices, Italian Sodas, Cremosas, Egg Creams, Mocha Shakes, Iced Coffees and more...
SPECIAL EVENTS:
This unit is custom made for special events! We are able to drive directly to functions and events, open the customer window and start serving. The units are completely self-contained. We did:
* Music events
* Festivals
* Fundraisers
* Sporting events (soccer, football, little league, races, bicycling tours)
* Grand Openings
* Business employee appreciation events (monthly)
* Company picnics
VAN SPECIFICS:
Thes are Class Two fully self-contained mobile units, Oregon Health Department approved and OSHA reviewed. This unit is well maintained and comes fully equipped with all you need to start making cash.
Included:
3 sinks with separate handwashing sink
1 fresh water tanks ˇV 25 gallons
1 grey water holding tanks ˇV 30 gallons
1 hot water heater
1 water softener system
Quiet inverter system with deep cycle batteries and remote control
One external power source for overnight charging or stationary location
1 large commercial refrigerator (propane refrigerator and freezer)
1 small under counter refrigerator
1 two group La San Marco espresso machine (propane powered and old school pull)
1 Brevetto Espresso Grinder
1 Vita Mix blender
1 commercial grinder
1 commercial brewer
1 cash register
Jump seat for passenger
6 ft clearance inside
1962 Vintage Purple and Yellow Chevy and a 1976 Gruman workhorse.
Let me know if you''d like to see pictures!
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Posted by ssuenami4me on 2007-11-14 20:19:49 Post Subject: Two Mobile Espresso Vans for Sale
I am selling two mobile coffee kiosks (vans). Asking 35,000 or Best Offer. Located in Eugene, OR. Each truck is loaded with all you need to start making money serving coffee/espresso drinks, smoothies, baked goods and even biscuits and gravy! I must sell due to an illness in the family.
FOR FULL SERVICE CATERING we did:
* Breakfast: biscuits & gravy, muffins, croissants, smoothies, fruit
* Lunches & Dinner: soups, salads, sandwiches, burritos, hot dogs
* FULL ESPRESSO BAR
* Mochas, Lattes, Cappuccinos, Coffee, Tea, Chai Tea, Smoothies, Juices, Italian Sodas, Cremosas, Egg Creams, Mocha Shakes, Iced Coffees and more...
SPECIAL EVENTS:
This unit is custom made for special events! We are able to drive directly to functions and events, open the customer window and start serving. The units are completely self-contained. We did:
* Music events
* Festivals
* Fundraisers
* Sporting events (soccer, football, little league, races, bicycling tours)
* Grand Openings
* Business employee appreciation events (monthly)
* Company picnics
VAN SPECIFICS:
Thes are Class Two fully self-contained mobile units, Oregon Health Department approved and OSHA reviewed. This unit is well maintained and comes fully equipped with all you need to start making cash.
Included:
3 sinks with separate handwashing sink
1 fresh water tanks ˇV 25 gallons
1 grey water holding tanks ˇV 30 gallons
1 hot water heater
1 water softener system
Quiet inverter system with deep cycle batteries and remote control
One external power source for overnight charging or stationary location
1 large commercial refrigerator (propane refrigerator and freezer)
1 small under counter refrigerator
1 two group La San Marco espresso machine (propane powered and old school pull)
1 Brevetto Espresso Grinder
1 Vita Mix blender
1 commercial grinder
1 commercial brewer
1 cash register
Jump seat for passenger
6 ft clearance inside
1962 Vintage Purple and Yellow Chevy and a 1976 Gruman workhorse.
Let me know if you''d like to see pictures!
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View entire thread: solis maestro plus grinds
Posted by earlds on 2005-02-09 09:46:22 Post Subject:
I have one .It is very good for regular coffee maybe good with a pressurized portafilter.It will not do for a high end espresso machine..It wont grind fine enough..You just cant get around this..You have to spend the $250.00 on up for a good espresso grinder..earl d..........
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Posted by earlds on 2005-02-09 09:46:22 Post Subject:
I have one .It is very good for regular coffee maybe good with a pressurized portafilter.It will not do for a high end espresso machine..It wont grind fine enough..You just cant get around this..You have to spend the $250.00 on up for a good espresso grinder..earl d..........
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View entire thread: Espresso Truck For Sale
Posted by JavaJones on 2006-06-26 16:03:44 Post Subject: Espresso Truck For Sale
2000 3500 CHEVY ONE TON PICK-UP 350 VORTEC ENGINE. W/98,000 MILES
TRUCK WAS CUSTOM MADE BY THE ORIGINAL SEATTLE COFFEE COMPANY.
THIS TRUCK WAS DESIGNED AND BUILT TO MEET THE STRICTEST HEALTH DEPARTMENT NEEDS.
FEATURES.
2 GROUP BRASSILLA ESPRESSO MACHINE. 220 MACHINE CONVERTED TO 110V.
ESPRESSO GRINDER.
BEVERAGE AIR REFRIDGERATOR.
2 COMPARTMENT HAND WASHING SINK.
16 GAL FRESH TANK FOR ESPRESSO MACHINE.
20 GAL FRESH TANK FOR SINK
40 GAL WASTE TANK
HONDA EV-6010 GENERATOR
CHARGER/ INVERTER WITH REMOTE DISPLAY IN CAB OF TRUCK.
6 COMMERCIAL DEEP CYCLE RECHARGEABLE BATTERIES.
WATER SOFTENING SYSTEM AND EVERPURE FILTER SYSTEM.
2.5 GAL HOT WATER HEATER 110 V.
AIR HORNS
PLENTY OF STORAGE SPACE.
EMAIL ME FOR PHOTOS AND QUESTIONS. IT IS IN THE FORT MYERS AREA. ASKING $32,000.
JJMEI@COMCAST.NET
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Posted by JavaJones on 2006-06-26 16:03:44 Post Subject: Espresso Truck For Sale
2000 3500 CHEVY ONE TON PICK-UP 350 VORTEC ENGINE. W/98,000 MILES
TRUCK WAS CUSTOM MADE BY THE ORIGINAL SEATTLE COFFEE COMPANY.
THIS TRUCK WAS DESIGNED AND BUILT TO MEET THE STRICTEST HEALTH DEPARTMENT NEEDS.
FEATURES.
2 GROUP BRASSILLA ESPRESSO MACHINE. 220 MACHINE CONVERTED TO 110V.
ESPRESSO GRINDER.
BEVERAGE AIR REFRIDGERATOR.
2 COMPARTMENT HAND WASHING SINK.
16 GAL FRESH TANK FOR ESPRESSO MACHINE.
20 GAL FRESH TANK FOR SINK
40 GAL WASTE TANK
HONDA EV-6010 GENERATOR
CHARGER/ INVERTER WITH REMOTE DISPLAY IN CAB OF TRUCK.
6 COMMERCIAL DEEP CYCLE RECHARGEABLE BATTERIES.
WATER SOFTENING SYSTEM AND EVERPURE FILTER SYSTEM.
2.5 GAL HOT WATER HEATER 110 V.
AIR HORNS
PLENTY OF STORAGE SPACE.
EMAIL ME FOR PHOTOS AND QUESTIONS. IT IS IN THE FORT MYERS AREA. ASKING $32,000.
JJMEI@COMCAST.NET
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View entire thread: Espresso Truck For Sale
Posted by JavaJones on 2006-07-09 14:27:55 Post Subject: Re: Espresso Truck For Sale
2000 3500 CHEVY ONE TON PICK-UP 350 VORTEC ENGINE. W/98,000 MILES
TRUCK WAS CUSTOM MADE BY THE ORIGINAL SEATTLE COFFEE COMPANY.
THIS TRUCK WAS DESIGNED AND BUILT TO MEET THE STRICTEST HEALTH DEPARTMENT NEEDS.
FEATURES.
2 GROUP BRASSILLA ESPRESSO MACHINE. 220 MACHINE CONVERTED TO 110V.
ESPRESSO GRINDER.
BEVERAGE AIR REFRIDGERATOR.
2 COMPARTMENT HAND WASHING SINK.
16 GAL FRESH TANK FOR ESPRESSO MACHINE.
20 GAL FRESH TANK FOR SINK
40 GAL WASTE TANK
HONDA EV-6010 GENERATOR
CHARGER/ INVERTER WITH REMOTE DISPLAY IN CAB OF TRUCK.
6 COMMERCIAL DEEP CYCLE RECHARGEABLE BATTERIES.
WATER SOFTENING SYSTEM AND EVERPURE FILTER SYSTEM.
2.5 GAL HOT WATER HEATER 110 V.
AIR HORNS
PLENTY OF STORAGE SPACE.
EMAIL ME FOR PHOTOS AND QUESTIONS. IT IS IN THE FORT MYERS AREA. ASKING $29,000.
JJMEI@COMCAST.NET
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Posted by JavaJones on 2006-07-09 14:27:55 Post Subject: Re: Espresso Truck For Sale
2000 3500 CHEVY ONE TON PICK-UP 350 VORTEC ENGINE. W/98,000 MILES
TRUCK WAS CUSTOM MADE BY THE ORIGINAL SEATTLE COFFEE COMPANY.
THIS TRUCK WAS DESIGNED AND BUILT TO MEET THE STRICTEST HEALTH DEPARTMENT NEEDS.
FEATURES.
2 GROUP BRASSILLA ESPRESSO MACHINE. 220 MACHINE CONVERTED TO 110V.
ESPRESSO GRINDER.
BEVERAGE AIR REFRIDGERATOR.
2 COMPARTMENT HAND WASHING SINK.
16 GAL FRESH TANK FOR ESPRESSO MACHINE.
20 GAL FRESH TANK FOR SINK
40 GAL WASTE TANK
HONDA EV-6010 GENERATOR
CHARGER/ INVERTER WITH REMOTE DISPLAY IN CAB OF TRUCK.
6 COMMERCIAL DEEP CYCLE RECHARGEABLE BATTERIES.
WATER SOFTENING SYSTEM AND EVERPURE FILTER SYSTEM.
2.5 GAL HOT WATER HEATER 110 V.
AIR HORNS
PLENTY OF STORAGE SPACE.
EMAIL ME FOR PHOTOS AND QUESTIONS. IT IS IN THE FORT MYERS AREA. ASKING $29,000.
JJMEI@COMCAST.NET
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View entire thread: Breville Cafe Roma - what grind to use..
Posted by CCafe on 2005-12-05 08:08:41 Post Subject:
Sounds like your bulk grinding your espresso. Get a home espresso grinder, here’s a list you can start with http://www.1st-line.com/machines/home_mod/indxgrnd.htm.
Bulk grinding will never produce good espresso. Grinding your coffee before you take it home helps it go stale faster. That coupled with certain conditions will require you to change the grind to keep your consistency.
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Posted by CCafe on 2005-12-05 08:08:41 Post Subject:
Sounds like your bulk grinding your espresso. Get a home espresso grinder, here’s a list you can start with http://www.1st-line.com/machines/home_mod/indxgrnd.htm.
Bulk grinding will never produce good espresso. Grinding your coffee before you take it home helps it go stale faster. That coupled with certain conditions will require you to change the grind to keep your consistency.
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View entire thread: 3000-4000 Machine
Posted by CafeBlue on 2007-04-21 18:14:02 Post Subject: Re: 3000-4000 Machine
... a good machine ... not everyone on here is a big fan of super auto''s but that would be preferred. ...it seems the full autos in that price range are not commercial grade.
If I go semi auto I would need to get a grinder included in that budget.
You answered many of your own questions.
While we all have different definitions of "good", I think you have a few viable options, depending on your particular needs.
Most people agree that "you get what you pay for". I will add that you are guaranteed to "pay for what you get", but may not receive full value for what you pay. All things comparable, the more features (e.g. super-automatic control, built-in grinder, auto-frother, custom paint, stainless steel) you get - generally the more you sacrifice on build quality, reliability and performance. Think about a fully-featured car with all the bells and whistles compared to a base-model sedan from another manufacturer with better build quality - they may retail for similar prices, but which one is BETTER FOR YOU?
Yes, I agree that the full-auto and super-automatics in that price range are not designed to be durable. full-time, full featured, full capacity commercial machines. I have some experience with several different super-automatics, and they are appropriate in some circumstances. the machines in your budget range are meant for occassional use, such as home and office environments. They can suffice for a small volume restaurant or a bartender's needs, but are un-likely suitable for a cafe that intends to establish a specialty coffee brand and a top quality beverage product. The super-autos are more difficult to program and adjust to changing coffee characteristics, but are easier to teach "how to operate" to un-skilled staff. The truly commercial grade new super-autos are 2-3 times your budget - you would need to pay more to get more (or shop for used/reconditioned).
If your shop is small volume now, you likely operate with one-three reliable employees (perhaps including yourself) that will prepare all the espresso based drinks. In this case, automation may be more gadgets than you really need. Get some good training on a good quality semi-auto with a decent doser-less espresso grinder and you can make some amazing beverages with a modicum of practice. Good quality commercial grade single or two-head espresso machines and a doserless grinder basic models begin in your price range. I hope you noticed, I said DOSERLESS grinder . The top quality machines are significantly more, offering better build quality, better preparation caliber and significantly greater production capacity. You may also find reconditioned used gear of that type that is (just) within your budget - much less than your budget is likely not worth paying for.
Ask your specialty coffee / espresso roaster for assistance. Consider finding a roaster that specializes in fresh roasted espresso.
Consider that local service support may be more important than absolute price or even the specific machine you choose. Source local service now, and ask for assistance. You may even find the roaster or service house has a good trade-in machine or re-furbished demonstrator unit available.
Before you decide, think about who will use the equipment, who and how will you have the staff trained, what quality does your customer expect/deserve, how many drinks do you expect to sell per hour (this year and third year), how much will these beverages retail for, and what brand/quality image do you wish to project?
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Posted by CafeBlue on 2007-04-21 18:14:02 Post Subject: Re: 3000-4000 Machine
... a good machine ... not everyone on here is a big fan of super auto''s but that would be preferred. ...it seems the full autos in that price range are not commercial grade.
If I go semi auto I would need to get a grinder included in that budget.
You answered many of your own questions.
While we all have different definitions of "good", I think you have a few viable options, depending on your particular needs.
Most people agree that "you get what you pay for". I will add that you are guaranteed to "pay for what you get", but may not receive full value for what you pay. All things comparable, the more features (e.g. super-automatic control, built-in grinder, auto-frother, custom paint, stainless steel) you get - generally the more you sacrifice on build quality, reliability and performance. Think about a fully-featured car with all the bells and whistles compared to a base-model sedan from another manufacturer with better build quality - they may retail for similar prices, but which one is BETTER FOR YOU?
Yes, I agree that the full-auto and super-automatics in that price range are not designed to be durable. full-time, full featured, full capacity commercial machines. I have some experience with several different super-automatics, and they are appropriate in some circumstances. the machines in your budget range are meant for occassional use, such as home and office environments. They can suffice for a small volume restaurant or a bartender's needs, but are un-likely suitable for a cafe that intends to establish a specialty coffee brand and a top quality beverage product. The super-autos are more difficult to program and adjust to changing coffee characteristics, but are easier to teach "how to operate" to un-skilled staff. The truly commercial grade new super-autos are 2-3 times your budget - you would need to pay more to get more (or shop for used/reconditioned).
If your shop is small volume now, you likely operate with one-three reliable employees (perhaps including yourself) that will prepare all the espresso based drinks. In this case, automation may be more gadgets than you really need. Get some good training on a good quality semi-auto with a decent doser-less espresso grinder and you can make some amazing beverages with a modicum of practice. Good quality commercial grade single or two-head espresso machines and a doserless grinder basic models begin in your price range. I hope you noticed, I said DOSERLESS grinder
. The top quality machines are significantly more, offering better build quality, better preparation caliber and significantly greater production capacity. You may also find reconditioned used gear of that type that is (just) within your budget - much less than your budget is likely not worth paying for.Ask your specialty coffee / espresso roaster for assistance. Consider finding a roaster that specializes in fresh roasted espresso.
Consider that local service support may be more important than absolute price or even the specific machine you choose. Source local service now, and ask for assistance. You may even find the roaster or service house has a good trade-in machine or re-furbished demonstrator unit available.
Before you decide, think about who will use the equipment, who and how will you have the staff trained, what quality does your customer expect/deserve, how many drinks do you expect to sell per hour (this year and third year), how much will these beverages retail for, and what brand/quality image do you wish to project?
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View entire thread: commercial equipment
Posted by DavesLT on 2006-01-10 17:00:10 Post Subject:
Ditto to CCaffee's answer with two exceptions and one caution:
Start with one espresso grinder for regular and pregrind your decaf in the AM. If the demand is high enough, add a second grinder for decaf.
FETCO is good, but BUNN seems to be in the parts business. If you had ever been responsible for servicing their equipent you would understand this. I highly recommend the Wilbur Curtis machines which are built like tanks.
and now the caution: Altough the Rancillio machine may be great, if you don't have any local support, i.e., parts and service, find another brand that does.
Ciao and good luck, Dave
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Posted by DavesLT on 2006-01-10 17:00:10 Post Subject:
Ditto to CCaffee's answer with two exceptions and one caution:
Start with one espresso grinder for regular and pregrind your decaf in the AM. If the demand is high enough, add a second grinder for decaf.
FETCO is good, but BUNN seems to be in the parts business. If you had ever been responsible for servicing their equipent you would understand this. I highly recommend the Wilbur Curtis machines which are built like tanks.
and now the caution: Altough the Rancillio machine may be great, if you don't have any local support, i.e., parts and service, find another brand that does.
Ciao and good luck, Dave
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View entire thread: Looking for an espresso machine
Posted by JohnB on 2008-08-05 21:03:04 Post Subject:
I agree about the preground but there is nothing outside of a good manual (Zassenhaus, ect) that will turn out an acceptable Espresso grind in the $100 price range. For $200 there are some that are ok but $300 & up is a more realistic price range for a good electric Espresso grinder when buying new.
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Posted by JohnB on 2008-08-05 21:03:04 Post Subject:
I agree about the preground but there is nothing outside of a good manual (Zassenhaus, ect) that will turn out an acceptable Espresso grind in the $100 price range. For $200 there are some that are ok but $300 & up is a more realistic price range for a good electric Espresso grinder when buying new.
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View entire thread: Espresso Machines
Posted by CCafe on 2007-04-04 15:10:04 Post Subject:
The nice thing about super auto machines is that you only have to invest in one machine. Most of the time the footprint of that machine is very small and would work very nicely in a cramped environment.
Most traditional 2 group machines will need 4 - 5 feet of counter space. This is because you will need an espresso grinder and some room for you syrups, pitchers and anything else I forgot.
I personally like some super auto's. If you search my past posts you will see I like to preach the Cimbali M2. I also like some Jura's, but not the Capresso's.
But a lot of people will tell you that you will loose everything that a nontraditional machine brings to your coffee shop. Such as the art and showmanship of producing espresso.
But you will gain consistency and training is a lot less time consuming. You will save a lot more on employee turnover just from a training aspect.
I think a traditional machine would be good for you to get your feet wet with first. Then make the decision down the road on upgrading to a super auto.
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Posted by CCafe on 2007-04-04 15:10:04 Post Subject:
The nice thing about super auto machines is that you only have to invest in one machine. Most of the time the footprint of that machine is very small and would work very nicely in a cramped environment.
Most traditional 2 group machines will need 4 - 5 feet of counter space. This is because you will need an espresso grinder and some room for you syrups, pitchers and anything else I forgot.
I personally like some super auto's. If you search my past posts you will see I like to preach the Cimbali M2. I also like some Jura's, but not the Capresso's.
But a lot of people will tell you that you will loose everything that a nontraditional machine brings to your coffee shop. Such as the art and showmanship of producing espresso.
But you will gain consistency and training is a lot less time consuming. You will save a lot more on employee turnover just from a training aspect.
I think a traditional machine would be good for you to get your feet wet with first. Then make the decision down the road on upgrading to a super auto.
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View entire thread: Mobile espresso trailer for sale- East coast!
Posted by J&J on 2007-08-15 16:11:33 Post Subject: Mobile espresso trailer for sale- East coast!
I have a mobile coffee shop for sale. I really hate to sell- but i just had a baby and it will be a few years before I'll have the opportunity to put in the kind of hours that really make this type of business profitable. I'm a school teacher during the day- if I could do it all, I would.
I used it for 1 season at a concert venue. We opened for 25 shows. I'd like to sell everything turnkey. Very clean, awesome setup.
6x10 concession trailer w/windows and a/c
brand new 2 group commercial machine (manufactured by CMA) (they make Astoria and Rio)
brand new commercial vitamix blender
brand new astoria espresso grinder
bunn brewer + airpots
refrigerator
4 sinks
fresh and grey water tanks
hot water heater
tons of syrups, sauces, and paper supplies
Cart needs a power supply or you can purchase a generator
Our venue supplied us with 1- 220/20amp circuit + 2-110/20 amps
Please contact me if you are interested. $20000 OBO. I'm going to attempt to post some pics of the cart.
http://i180.photobucket.com/albums/x26/jessx001/Coffee%20Cart/IMG_0479.jpg
http://i180.photobucket.com/albums/x26/jessx001/Coffee%20Cart/IMG_0484.jpg
http://i180.photobucket.com/albums/x26/jessx001/Coffee%20Cart/IMG_0518.jpg
http://i180.photobucket.com/albums/x26/jessx001/Coffee%20Cart/IMG_0392.jpg
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Posted by J&J on 2007-08-15 16:11:33 Post Subject: Mobile espresso trailer for sale- East coast!
I have a mobile coffee shop for sale. I really hate to sell- but i just had a baby and it will be a few years before I'll have the opportunity to put in the kind of hours that really make this type of business profitable. I'm a school teacher during the day- if I could do it all, I would.
I used it for 1 season at a concert venue. We opened for 25 shows. I'd like to sell everything turnkey. Very clean, awesome setup.
6x10 concession trailer w/windows and a/c
brand new 2 group commercial machine (manufactured by CMA) (they make Astoria and Rio)
brand new commercial vitamix blender
brand new astoria espresso grinder
bunn brewer + airpots
refrigerator
4 sinks
fresh and grey water tanks
hot water heater
tons of syrups, sauces, and paper supplies
Cart needs a power supply or you can purchase a generator
Our venue supplied us with 1- 220/20amp circuit + 2-110/20 amps
Please contact me if you are interested. $20000 OBO. I'm going to attempt to post some pics of the cart.
http://i180.photobucket.com/albums/x26/jessx001/Coffee%20Cart/IMG_0479.jpg
http://i180.photobucket.com/albums/x26/jessx001/Coffee%20Cart/IMG_0484.jpg
http://i180.photobucket.com/albums/x26/jessx001/Coffee%20Cart/IMG_0518.jpg
http://i180.photobucket.com/albums/x26/jessx001/Coffee%20Cart/IMG_0392.jpg
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View entire thread: automatic vs. semiautomatic
Posted by CCafe on 2005-10-06 11:00:11 Post Subject: Re: automatic vs. semiautomatic
SO, if you are going to make milk based drinks, do not mind having the more complicated automatic break occasionally, can comfortably spend $1200 on your system and do not want to spend much time making each drink, then you probably want an automatic. If you want to play with your machine or want to spend a lot less, then you will lean toward a semi-auto. If you want the best espresso you can make and money is no object (entry price $2000, innsurance of outcome $10,000+) then you want a Semi-automatic. It depends on what you want and what your trade offs are.
I agree with some of what you said except Number 3 and this part above. You can get good grinders for less then $300. Most grinders out there were built for the sole purpose with a coffeehouse in mind. If the home user is only making a few shots a day then a Solis would be perfect for them. Yes you might be able to pick a Mazzer Mini for close to $400 and they have built one heck of a reputation but I would consider them one of the best.
Ever heard of the Azkoyen Capriccio, after playing with one of those I don't care if your a home user or not, if you can afford it you would buy it! This espresso grinder was made with the barista who is constantly making drinks. But anyway I am getting away from the point I wanted to make.
For a machine, I would argue that the little Gaggia Espresso for $200 will make as good an espresso as anything costing less than $700+. All the other things you get with the more expensive machines (with perhaps the exception of a solenoid valve) are pretty much features that are not critical to the individual drink.
That's simply not true. I just told an individual who brought in their Rancilio Silvia to go buy a new one rather then to fix the old one. The Silvia has a one piece boiler with an integrated element. The boiler failed to fill and the element exploded. This in turn also melted some wiring and caused some other damage. The total repair bill would have cost more then half the price of a new one. I know the Pasquini is more then a $1000 but if the same thing would have happened I would have been able to replace the element for less then $100. You do get what you pay for!
Just because you can spend over $10,000 buying an espresso machine doesn’t mean you will get insurance of the outcome. I have seen a few machines that people have spent well over $20,000 and hated the product they were getting. The machine was purchased under the assumption that the more money you spend you would get better product and faster production. WRONG!
Like you have said above there are quite a few factors in making good espresso. Having a good machine is one but it doesn’t have to cost $10K. I have had some of the best espresso on a $2000 La Pavoni manual lever machine.
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Posted by CCafe on 2005-10-06 11:00:11 Post Subject: Re: automatic vs. semiautomatic
SO, if you are going to make milk based drinks, do not mind having the more complicated automatic break occasionally, can comfortably spend $1200 on your system and do not want to spend much time making each drink, then you probably want an automatic. If you want to play with your machine or want to spend a lot less, then you will lean toward a semi-auto. If you want the best espresso you can make and money is no object (entry price $2000, innsurance of outcome $10,000+) then you want a Semi-automatic. It depends on what you want and what your trade offs are.
I agree with some of what you said except Number 3 and this part above. You can get good grinders for less then $300. Most grinders out there were built for the sole purpose with a coffeehouse in mind. If the home user is only making a few shots a day then a Solis would be perfect for them. Yes you might be able to pick a Mazzer Mini for close to $400 and they have built one heck of a reputation but I would consider them one of the best.
Ever heard of the Azkoyen Capriccio, after playing with one of those I don't care if your a home user or not, if you can afford it you would buy it! This espresso grinder was made with the barista who is constantly making drinks. But anyway I am getting away from the point I wanted to make.
For a machine, I would argue that the little Gaggia Espresso for $200 will make as good an espresso as anything costing less than $700+. All the other things you get with the more expensive machines (with perhaps the exception of a solenoid valve) are pretty much features that are not critical to the individual drink.
That's simply not true. I just told an individual who brought in their Rancilio Silvia to go buy a new one rather then to fix the old one. The Silvia has a one piece boiler with an integrated element. The boiler failed to fill and the element exploded. This in turn also melted some wiring and caused some other damage. The total repair bill would have cost more then half the price of a new one. I know the Pasquini is more then a $1000 but if the same thing would have happened I would have been able to replace the element for less then $100. You do get what you pay for!
Just because you can spend over $10,000 buying an espresso machine doesn’t mean you will get insurance of the outcome. I have seen a few machines that people have spent well over $20,000 and hated the product they were getting. The machine was purchased under the assumption that the more money you spend you would get better product and faster production. WRONG!
Like you have said above there are quite a few factors in making good espresso. Having a good machine is one but it doesn’t have to cost $10K. I have had some of the best espresso on a $2000 La Pavoni manual lever machine.
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View entire thread: Grinder Recommendation
Posted by CCafe on 2005-04-21 12:06:11 Post Subject:
Don't waste your money. Drop $250 on ebay for a used Mazzer, it doesn't matter what type you get (mini, Jolly, or Super Jolly). Take the burrs out and replace them. Now you will have the best espresso grinder.
For drip coffee, look for a Grindmaster, Bunn, Fetco, or Ditting bulk grinder. They are all pretty much of the same design. Granted I know most people would prefer the Ditting, but that's not the point. Look for a 1 pound coffee grinder. Replace the burrs in it as well.
If you are using either machine for home use and you have replaced the burrs. The machine will out live your life expectancy for grinding purposes!
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Posted by CCafe on 2005-04-21 12:06:11 Post Subject:
Don't waste your money. Drop $250 on ebay for a used Mazzer, it doesn't matter what type you get (mini, Jolly, or Super Jolly). Take the burrs out and replace them. Now you will have the best espresso grinder.
For drip coffee, look for a Grindmaster, Bunn, Fetco, or Ditting bulk grinder. They are all pretty much of the same design. Granted I know most people would prefer the Ditting, but that's not the point. Look for a 1 pound coffee grinder. Replace the burrs in it as well.
If you are using either machine for home use and you have replaced the burrs. The machine will out live your life expectancy for grinding purposes!
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View entire thread: The cheapest espresso grinder you can get that works
Posted by carlamoose on 2007-12-31 11:06:11 Post Subject: The cheapest espresso grinder you can get that works
Any recommendations on what espresso grinder to buy? I bought a $30 Melitta burr grinder, but it doesn''t grind fine enough. I want to spend as less as possible but get one that works for espresso. I''m hoping less than $50 although I have a feeling it''ll be between $50-$100.
If I can''t get one less than $100, could I somehow grind my beans and then crush it manually to be more fine?
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Posted by carlamoose on 2007-12-31 11:06:11 Post Subject: The cheapest espresso grinder you can get that works
Any recommendations on what espresso grinder to buy? I bought a $30 Melitta burr grinder, but it doesn''t grind fine enough. I want to spend as less as possible but get one that works for espresso. I''m hoping less than $50 although I have a feeling it''ll be between $50-$100.
If I can''t get one less than $100, could I somehow grind my beans and then crush it manually to be more fine?
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View entire thread: Home Coffee Roasting, grinding, etc.
Posted by mrgnomer on 2006-03-12 11:37:14 Post Subject:
Hi MRSRoasting,
Starting from zero knowledge and experience I've been home roasting now for about 5 months. I opted to start with the I Roast 2 because of the versatiltiy of the machine with regards to a programmable 5 stage time/temperature roasting profile and memory storage it offers.
There was some trial and error with respect to programming in good roasting profiles but after over a hundred roasts with the machine I've got about 6 programmed profiles that work with just about all the beans I now roast from drip to espresso blending. No problems with the machine so far. I've modified my kitchen vent to accept an exhaust hose from machine to fan so roasting indoors is no problem.
Espresso is my passion now so I'm roasting batches of beans for bases and blending. I'm finding roasting the beans seperately better ensures roasting degrees that suit their character/use so, for one, I have a lot of mason jars and lids. I get spagetti sauce that comes in mason jars so my store of jars is constantly growing. Picking up new mason lids and collars for the jars is a minimal expense. Most hardware stores carry them.
Besides the jars I use a small adjustable kitchen balance scale for roast/blending weighing. It's quite accurate and doesn't need batteries. A canning funnel helps with pouring beans into jars. I use masking tape and a pen to label them.
Logging roasts and blending experiments helps. I've got a big binder dedicated to all things coffee and roasting where all my roasts are logged along with notes on cupping. It's frustrating getting a good roast/blend but not being able to duplicate it.
If you're going to seriously take up espresso a very good grinder is a worthy investment. I have a Rancilio Rocky but if I had to do it all over again I'd have spent a few dollars more and started with a Mini Mazzer. They are exceptional grinders and will follow their owners, from what I've seen, for a life time as a dedicated espresso grinder.
However, if you're going to switch from espresso to drip using the same grinder, the Mazzer, with it's minute stepless adjustability, will drive you crazy so a stepped grinder like a Rocky might be a better fit. That or two grinders: one for drip/decaf, one for espresso.
In any case, quality coffee, especially quality espresso is dependant on the grind so going with a cheap grinder will cause a lot of frustration and regret if you find yourself passionate about coffee and invest in good espresso equipment but can't appreciate your investment because of a poor, inconsistant grind.
As far as coffee brewing, personally I like to have total control. Total control of the water temp, steep time/extraction, grind and roast quality. A french press or a good vacuum brewer is much cheaper than most fancy automatic drips and if you know how to use them will make much, much better coffee. A coffee made from good fresh roast ground evenly and fully saturated by water within an ideal temperature range and extracted over a good period of time will be excellent coffee. For a french press it's water about 25 sec off the boil poured over grounds and stirred for complete saturation and steeped for 3 minutes before plunging. If the coffee is too strong, add heated water to dilute. This will have no affect on the coffee's quality other than dilution to taste.
Unfortunately it's been found that most drip machines do a very poor job delivering ideal variables for excellent coffee extraction. IMHO, if you want it done right, do it yourself. It's no more difficult than steeping tea.
Apart from that, having brushes to brush out the grinder and rags on hand to clean is helpful. If you get into espresso a good solid tamper, coffee scoops, frothing pitcher, frothing thermometer, good espresso cups and cleaning solutions is some of essential equipment.
Roasting and brewing is really a simple and doesn't require much equipment at all other than what's obviously essential. Commercial grade equipment for espresso pulling should make for more consistent high quality shots but for coffee brewing, anything that conscientiously controls the variables will make good coffee. Bunn equipment from what I've read is very good at brewing coffee so apart from a thermal carafe to keep freshly brewed coffee warm rather than letting it sit on a burner to burn, I couldn't think of anything else. Still, if you want to know what you're roast really tastes like grind it well and french press it.
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Posted by mrgnomer on 2006-03-12 11:37:14 Post Subject:
Hi MRSRoasting,
Starting from zero knowledge and experience I've been home roasting now for about 5 months. I opted to start with the I Roast 2 because of the versatiltiy of the machine with regards to a programmable 5 stage time/temperature roasting profile and memory storage it offers.
There was some trial and error with respect to programming in good roasting profiles but after over a hundred roasts with the machine I've got about 6 programmed profiles that work with just about all the beans I now roast from drip to espresso blending. No problems with the machine so far. I've modified my kitchen vent to accept an exhaust hose from machine to fan so roasting indoors is no problem.
Espresso is my passion now so I'm roasting batches of beans for bases and blending. I'm finding roasting the beans seperately better ensures roasting degrees that suit their character/use so, for one, I have a lot of mason jars and lids. I get spagetti sauce that comes in mason jars so my store of jars is constantly growing. Picking up new mason lids and collars for the jars is a minimal expense. Most hardware stores carry them.
Besides the jars I use a small adjustable kitchen balance scale for roast/blending weighing. It's quite accurate and doesn't need batteries. A canning funnel helps with pouring beans into jars. I use masking tape and a pen to label them.
Logging roasts and blending experiments helps. I've got a big binder dedicated to all things coffee and roasting where all my roasts are logged along with notes on cupping. It's frustrating getting a good roast/blend but not being able to duplicate it.
If you're going to seriously take up espresso a very good grinder is a worthy investment. I have a Rancilio Rocky but if I had to do it all over again I'd have spent a few dollars more and started with a Mini Mazzer. They are exceptional grinders and will follow their owners, from what I've seen, for a life time as a dedicated espresso grinder.
However, if you're going to switch from espresso to drip using the same grinder, the Mazzer, with it's minute stepless adjustability, will drive you crazy so a stepped grinder like a Rocky might be a better fit. That or two grinders: one for drip/decaf, one for espresso.
In any case, quality coffee, especially quality espresso is dependant on the grind so going with a cheap grinder will cause a lot of frustration and regret if you find yourself passionate about coffee and invest in good espresso equipment but can't appreciate your investment because of a poor, inconsistant grind.
As far as coffee brewing, personally I like to have total control. Total control of the water temp, steep time/extraction, grind and roast quality. A french press or a good vacuum brewer is much cheaper than most fancy automatic drips and if you know how to use them will make much, much better coffee. A coffee made from good fresh roast ground evenly and fully saturated by water within an ideal temperature range and extracted over a good period of time will be excellent coffee. For a french press it's water about 25 sec off the boil poured over grounds and stirred for complete saturation and steeped for 3 minutes before plunging. If the coffee is too strong, add heated water to dilute. This will have no affect on the coffee's quality other than dilution to taste.
Unfortunately it's been found that most drip machines do a very poor job delivering ideal variables for excellent coffee extraction. IMHO, if you want it done right, do it yourself. It's no more difficult than steeping tea.
Apart from that, having brushes to brush out the grinder and rags on hand to clean is helpful. If you get into espresso a good solid tamper, coffee scoops, frothing pitcher, frothing thermometer, good espresso cups and cleaning solutions is some of essential equipment.
Roasting and brewing is really a simple and doesn't require much equipment at all other than what's obviously essential. Commercial grade equipment for espresso pulling should make for more consistent high quality shots but for coffee brewing, anything that conscientiously controls the variables will make good coffee. Bunn equipment from what I've read is very good at brewing coffee so apart from a thermal carafe to keep freshly brewed coffee warm rather than letting it sit on a burner to burn, I couldn't think of anything else. Still, if you want to know what you're roast really tastes like grind it well and french press it.
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View entire thread: Setting up a roaster business
Posted by ElPugDiablo on 2007-08-06 16:35:08 Post Subject:
What about an after burner? Even if you are not in a cafe setting you will need a grinder, a brewer, an espresso machine and an espresso grinder to sample your roast. You should also think about getting a sample roaster and some cupping accessories. You can get away with using consumer type home roaster, brewer, grinders and high end prosumer espresso machine until business justify commercial equipment. But in the long run, you need to invest in commercial grade equipment. If money is available, it would be nice to get a profiling/automation system for your roaster, a destoner, a moisture analyzer and an Agtron machine.
One of the on going costs you want to think about is freight cost. Cafe Imports have some great beans, but if you just starting out and are buying one or two bags at a time, freight can become expensive. I buy from Cafe Imports, I also work with Volcafe Specialty, Royal NY and BD imports. They all have warehouse in NY and in NJ. Ask them about their East Coast inventory. I believe La Minita has a warehouse in Mass. There are a few small roasters in Boston area, have you thought about splitting bags or pooling green buying with them?
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Posted by ElPugDiablo on 2007-08-06 16:35:08 Post Subject:
What about an after burner? Even if you are not in a cafe setting you will need a grinder, a brewer, an espresso machine and an espresso grinder to sample your roast. You should also think about getting a sample roaster and some cupping accessories. You can get away with using consumer type home roaster, brewer, grinders and high end prosumer espresso machine until business justify commercial equipment. But in the long run, you need to invest in commercial grade equipment. If money is available, it would be nice to get a profiling/automation system for your roaster, a destoner, a moisture analyzer and an Agtron machine.
One of the on going costs you want to think about is freight cost. Cafe Imports have some great beans, but if you just starting out and are buying one or two bags at a time, freight can become expensive. I buy from Cafe Imports, I also work with Volcafe Specialty, Royal NY and BD imports. They all have warehouse in NY and in NJ. Ask them about their East Coast inventory. I believe La Minita has a warehouse in Mass. There are a few small roasters in Boston area, have you thought about splitting bags or pooling green buying with them?
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View entire thread: Bang for Buck <$150 Grinder? KitchenAid Pro Line at $99?
Posted by varuscelli on 2007-03-02 13:15:05 Post Subject:
Your Mini Mazzer is just an espresso grinder.
Respectfully . . . are you sure you want to stick by that, strictly speaking? I think it could be used as just an espresso grinder, or could be used as just drip coffee grinder, or just for press pot grinds -- or it could be used for any of those at any given time, depending on the circumstances. But I don't think I could define it as just an espresso grinder. :-/
Your going to have to adjust that collar a lot if you’re thinking of making an espresso after grinding drip coffee.
Hmmm...
I'm not really seeing adjusting the collar as as too big an issue. The collar is easy to adjust a couple of (or a few) notches either direction, and from brief testing it seems to produce a very nice range of good grinds.
If anything, cleaning the previous grinds out before switching from, say, a drip grind to an espresso grind would likely be more of an issue. Probably a big deal if we were going back and forth during the day, but I'm not sure I see that happening.
But ya' never know.
I might end up rethinking my approach after a while with the machine, but I'm still glad I had the chance to get it.
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Posted by varuscelli on 2007-03-02 13:15:05 Post Subject:
Your Mini Mazzer is just an espresso grinder.
Respectfully . . . are you sure you want to stick by that, strictly speaking? I think it could be used as just an espresso grinder, or could be used as just drip coffee grinder, or just for press pot grinds -- or it could be used for any of those at any given time, depending on the circumstances. But I don't think I could define it as just an espresso grinder. :-/
Your going to have to adjust that collar a lot if you’re thinking of making an espresso after grinding drip coffee.
Hmmm...
I'm not really seeing adjusting the collar as as too big an issue. The collar is easy to adjust a couple of (or a few) notches either direction, and from brief testing it seems to produce a very nice range of good grinds.
If anything, cleaning the previous grinds out before switching from, say, a drip grind to an espresso grind would likely be more of an issue. Probably a big deal if we were going back and forth during the day, but I'm not sure I see that happening.
But ya' never know.
I might end up rethinking my approach after a while with the machine, but I'm still glad I had the chance to get it.
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View entire thread: How long will ground coffee beans last?
Posted by mrgnomer on 2006-02-16 09:57:57 Post Subject:
I don't believe there's anything you can do to keep ground coffee fresh for any significant period of time. Very little air is needed to oxidize coffee and after grinding beans fine the exposed surface area to oxidation reduces shelf life from just over a week after roasting to minutes. As a matter of fact I'd say the increased rate of oxidation after grinding begins to stale the coffee immediately. There is no process yet discovered to keep ground coffee as fresh as the day it was roasted/ground. Limiting oxidation only delays the inevitable but as far as I know there is no storage method/process that prevent oxidation. Freezing works o.k. with whole beans to keep roasts fresh by slowing down gas exchange processes but I don't know if it would work well with ground coffee.
Grinding fresh with fresh roasted beans seems to be the only easy way to ensure quality. Depending on how serious you want to get with good espresso, getting a very good grinder would be an investment to follow you for many years, perhaps the rest of your life.
Good espresso is, as far as I've experienced, as much a matter of bean quality as it is grind. A good espresso machine is also important but more people say that a very good grinder and a fair espresso machine will make better espresso than a very good machine and a fair grinder.
What kind of machine are you using? If it's a pump driven machine designed to extract at a pressure greater than 8-9 atmospheres, you need a very good grinder as well as fresh beans. Proper extraction happens under high pressure through a fine, even and uniform grind. Because of the high pressure the density of the packed coffee must be as even as possible to ensure the full and even extraction of espresso. The only way to ensure this uniformity is with a high quality grinder.
The Mazzer Mini is a great espresso grinder. Considering you probably will never have to buy another grinder again, it's a great investment in great espresso if you have the machine that requires a very high quality grind.
Now, if you're using a steam machine, grind is not as important since extraction pressure isn't as high so having a commercial grade grinder is excessive. Burr griders that shave the coffee are your best bet for a good, even grind. Rotational speed of the cutting burr, composition and cut of the burr, motor power...all these are factors determining the reliability, longevity and quality of grind from a grinder. An even, uniform grind benefits all brewing methods.
You can get a very good grinder to dedicate to espresso and put aside your other grinder for drip if you want. With grinders and good espresso machines you get what you pay for and good quality costs a bit more but IMHO it's worth it.
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Posted by mrgnomer on 2006-02-16 09:57:57 Post Subject:
I don't believe there's anything you can do to keep ground coffee fresh for any significant period of time. Very little air is needed to oxidize coffee and after grinding beans fine the exposed surface area to oxidation reduces shelf life from just over a week after roasting to minutes. As a matter of fact I'd say the increased rate of oxidation after grinding begins to stale the coffee immediately. There is no process yet discovered to keep ground coffee as fresh as the day it was roasted/ground. Limiting oxidation only delays the inevitable but as far as I know there is no storage method/process that prevent oxidation. Freezing works o.k. with whole beans to keep roasts fresh by slowing down gas exchange processes but I don't know if it would work well with ground coffee.
Grinding fresh with fresh roasted beans seems to be the only easy way to ensure quality. Depending on how serious you want to get with good espresso, getting a very good grinder would be an investment to follow you for many years, perhaps the rest of your life.
Good espresso is, as far as I've experienced, as much a matter of bean quality as it is grind. A good espresso machine is also important but more people say that a very good grinder and a fair espresso machine will make better espresso than a very good machine and a fair grinder.
What kind of machine are you using? If it's a pump driven machine designed to extract at a pressure greater than 8-9 atmospheres, you need a very good grinder as well as fresh beans. Proper extraction happens under high pressure through a fine, even and uniform grind. Because of the high pressure the density of the packed coffee must be as even as possible to ensure the full and even extraction of espresso. The only way to ensure this uniformity is with a high quality grinder.
The Mazzer Mini is a great espresso grinder. Considering you probably will never have to buy another grinder again, it's a great investment in great espresso if you have the machine that requires a very high quality grind.
Now, if you're using a steam machine, grind is not as important since extraction pressure isn't as high so having a commercial grade grinder is excessive. Burr griders that shave the coffee are your best bet for a good, even grind. Rotational speed of the cutting burr, composition and cut of the burr, motor power...all these are factors determining the reliability, longevity and quality of grind from a grinder. An even, uniform grind benefits all brewing methods.
You can get a very good grinder to dedicate to espresso and put aside your other grinder for drip if you want. With grinders and good espresso machines you get what you pay for and good quality costs a bit more but IMHO it's worth it.
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View entire thread: Please help!!!
Posted by BaristaTrainer on 2007-03-14 17:13:12 Post Subject:
LN,
Keep in mind that you need to dedicate at least 6 to 7 feet for JUST your espresso machine area - machine 30" to 40" wide (left to right), espresso grinder & knock box to right, 24" to left side for syrups, chocolate, etc., 2 door refrigerator under machine. The espresso station should be close enough to the cashier to allow for easy communication, and for one person to do double duty during slow times, but I think you will really need to think of the cashier function & barista function as being separate.
The ergonomic design will be essential, especially if you have limited space. Trash cans, sinks, blenders, and so much more will need to be laid out for optimal performance.
Good luck and it is smart to consider this before diving into a lease. We offer full plan reviews and ergonomic design drawings from a coffee retail perspective, so if you have any questions feel free to call or write. It sounds like an interesting space.
- Matt
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Posted by BaristaTrainer on 2007-03-14 17:13:12 Post Subject:
LN,
Keep in mind that you need to dedicate at least 6 to 7 feet for JUST your espresso machine area - machine 30" to 40" wide (left to right), espresso grinder & knock box to right, 24" to left side for syrups, chocolate, etc., 2 door refrigerator under machine. The espresso station should be close enough to the cashier to allow for easy communication, and for one person to do double duty during slow times, but I think you will really need to think of the cashier function & barista function as being separate.
The ergonomic design will be essential, especially if you have limited space. Trash cans, sinks, blenders, and so much more will need to be laid out for optimal performance.
Good luck and it is smart to consider this before diving into a lease. We offer full plan reviews and ergonomic design drawings from a coffee retail perspective, so if you have any questions feel free to call or write. It sounds like an interesting space.
- Matt
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View entire thread: Was ready to open a small espresso bar but....
Posted by meli on 2004-12-16 15:10:32 Post Subject:
My Machine costs are around 10k for:
Nuova Simonelli espresso machine (2 group)
MDX espresso grinder
Bunn 220v brewer
6 airpots
undercounter frig
dishwasher
mop sink
handsink
bunn coffee grinder
iceomatic under counter ice machine
I am just devastated by this. I know my sales projected are much lower than they could potentially be. The bank is not going to give me more money, I have explored that already.
Perhaps I should consider the Espresso Cart business? I have the money to swing that...at least I think I do. The problem here is that there is no foot traffic in the entire area I live in. People here are used to driving for what they need.
For those of you who have gotten to this point and had the bottom drop out from under you:
How long does it take to get over this? I admit, I am taking it pretty hard.
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Posted by meli on 2004-12-16 15:10:32 Post Subject:
My Machine costs are around 10k for:
Nuova Simonelli espresso machine (2 group)
MDX espresso grinder
Bunn 220v brewer
6 airpots
undercounter frig
dishwasher
mop sink
handsink
bunn coffee grinder
iceomatic under counter ice machine
I am just devastated by this. I know my sales projected are much lower than they could potentially be. The bank is not going to give me more money, I have explored that already.
Perhaps I should consider the Espresso Cart business? I have the money to swing that...at least I think I do. The problem here is that there is no foot traffic in the entire area I live in. People here are used to driving for what they need.
For those of you who have gotten to this point and had the bottom drop out from under you:
How long does it take to get over this? I admit, I am taking it pretty hard.
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View entire thread: Espresso Measurement
Posted by Java Rocks Tony on 2005-02-02 10:49:17 Post Subject:
i must be missing something here...ya'll keep talking about 9grams, 14grams, do u weigh the grounds or have a premeasured and marked portafilter? i just always fill the filter about 3/4 full for our standard double shot direct from the espresso grinder, tamp, polish and pull into 2 bar shot glasses.
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Posted by Java Rocks Tony on 2005-02-02 10:49:17 Post Subject:
i must be missing something here...ya'll keep talking about 9grams, 14grams, do u weigh the grounds or have a premeasured and marked portafilter? i just always fill the filter about 3/4 full for our standard double shot direct from the espresso grinder, tamp, polish and pull into 2 bar shot glasses.
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View entire thread: KitchenAid Pro Line Grinder
Posted by La Crema Coffee on 2006-04-29 18:11:34 Post Subject:
Buy somthing like:http://cgi.ebay.com/COFFEE-GRINDER-MAZZER-Luigi-SUPER-JOLLY-ESPRESSO-NR_W0QQitemZ7614360043QQcategoryZ53305QQrdZ1QQcmdZViewItem
or better this:
http://cgi.ebay.com/Mazzer-Super-Jolly- ... otohosting
get new blades, and be happy
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Posted by La Crema Coffee on 2006-04-29 18:11:34 Post Subject:
Buy somthing like:http://cgi.ebay.com/COFFEE-GRINDER-MAZZER-Luigi-SUPER-JOLLY-ESPRESSO-NR_W0QQitemZ7614360043QQcategoryZ53305QQrdZ1QQcmdZViewItem
or better this:
http://cgi.ebay.com/Mazzer-Super-Jolly- ... otohosting
get new blades, and be happy
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View entire thread: Bang for Buck <$150 Grinder? KitchenAid Pro Line at $99?
Posted by CCafe on 2007-03-02 05:29:15 Post Subject:
I think you might have been better off. Your Mini Mazzer is just an espresso grinder. Your going to have to adjust that collar a lot if you’re thinking of making an espresso after grinding drip coffee.
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Posted by CCafe on 2007-03-02 05:29:15 Post Subject:
I think you might have been better off. Your Mini Mazzer is just an espresso grinder. Your going to have to adjust that collar a lot if you’re thinking of making an espresso after grinding drip coffee.
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View entire thread: Bang for Buck <$150 Grinder? KitchenAid Pro Line at $99?
Posted by shadow745 on 2007-02-21 11:08:45 Post Subject:
IMO the Pro Line grinder is one of the best grinders you'll find for $300 or less. I bought one of the Amazon Red NIB Pro Lines and it rocks! It's built like a tank, has glass bins for no static, has a really awesome auger that feeds the beans to the burrs and the grinds drop straight down. I have made a few modifications to mine to make it stepless and enhance the bean feeding from the bin to the auger and it's a pleasure to use each day. I know alot of people think you need a dedicated espresso grinder, but I say that's crap. After being made stepless, adjustments can be made to go from press to espresso with any fine tuning needed along the way.
It may sound huge, but it's certainly not as big as other "home" grinders out there. Later!
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Posted by shadow745 on 2007-02-21 11:08:45 Post Subject:
IMO the Pro Line grinder is one of the best grinders you'll find for $300 or less. I bought one of the Amazon Red NIB Pro Lines and it rocks! It's built like a tank, has glass bins for no static, has a really awesome auger that feeds the beans to the burrs and the grinds drop straight down. I have made a few modifications to mine to make it stepless and enhance the bean feeding from the bin to the auger and it's a pleasure to use each day. I know alot of people think you need a dedicated espresso grinder, but I say that's crap. After being made stepless, adjustments can be made to go from press to espresso with any fine tuning needed along the way.
It may sound huge, but it's certainly not as big as other "home" grinders out there. Later!
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View entire thread: First Post - looking at professional machines/grinders
Posted by Sinister703 on 2005-02-05 22:36:56 Post Subject:
This post reminds me, do any of you have any experience or knowledge of how the Mahlkonig K60 ES grinder works?
Its a grind on demand, 2 hopper espresso grinder.
I saw it and it looks nice, but before I get one, Id like to know by an owner
Oh its here: http://www.mahlkoenig.com/
see yas!
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Posted by Sinister703 on 2005-02-05 22:36:56 Post Subject:
This post reminds me, do any of you have any experience or knowledge of how the Mahlkonig K60 ES grinder works?
Its a grind on demand, 2 hopper espresso grinder.
I saw it and it looks nice, but before I get one, Id like to know by an owner
Oh its here: http://www.mahlkoenig.com/
see yas!
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View entire thread: color of crema and small dots on it???
Posted by CafeBlue on 2007-03-07 20:52:57 Post Subject:
muzoon;
Your good questions with decent specific detail is helping you get useful and well-reasoned feedback from Alun and Matt.
Check out the WBA barista competition score/evaluation sheets for more pointers. Review the all judge's and competitor's information.
Your shot time and dose are in the right range. The tamping pressure is a little on the high side, but of course all these factors are inter-related. If you alter tamping pressure a little lighter (say in the 15 to 20 kilos pressure range), then the grind will need to be a little finer to compensate. You will still want the shot time to be about 24 seconds.
Your beans at a day to 2 weeks from roast date is prime freshness standard, but perhaps it is ground too soon? Some cafe's grind coffee to fill the espresso grinder's dosing chamber, then lose cup quality, aroma and crema due to staling in the doser. Brew immediately upon grinding for best results. That means most skilled baristi will use doserless espresso grinders, or keep virtually empty doser hoppers. That means the barista is essentially filling the portafilter by multiple sweeps of the dosing paddle, then levelling and tamping. You do not mention specifics regarding your espresso machine and grinders. If you are using super-automatic machines, then several other factors may also impact results.
I am guessing, without seeing the shots or at least photos, but here are a couple possible factors to spots. Most likely, the spots are loose grinds picked up on the portafilter spout when tamping. KEEP THE WORKSTATION CLEAN AND CLEAR OF SPILLED GRINDS. When tamping, brace the portafilter rim (not spouts) on the edge of the counter with the spout "dangling off the edge". You may prefer to use a computer mouse pad or a similar rubber pad for a tamping surface...keep the pad clean, then you can place the spout on the pad for tamping, without damaging the spout tip. Your roast may have some beans that are too darkly roasted. The spots MIGHT be caused by portafilter and screens not clean enough, then some of the deposits break loose and enter the brewed coffee. The spots MAY be desirable characteristics of a well pulled shot, like "tiger-striping" in the crema. Photos would help.
The blend you listed adds up to 90%. Perhaps you meant that each ingredient is 1/3 or 33.3%? Perhaps you do not mind posting or PM the remaining details to me?
The green coffee you listed is all described as reasonably high grade, hard bean, washed process arabica.
Modify your blend - ingredients and/or ratios. Increasing the Brasil and decreasing the Guatemalan should increase the sweetness and moderate the acidity, while shifting the color a little darker in tone. Perhaps 40-45% Brasil and 15 or 20% Guatemala will give you an idea of my meaning.
Adding some natural prep or aqua-pulped or semi-washed coffee would boost the body, fruity tones, and yield a darker color tone. Your green suppliers may have appropriate coffee for you to experiment with. You could try similar coffee to your current ingredients. For example a pulped natural Brasil, or a natural Brasil (arabica, not conillon) at say 15 0r 20%, while you keep the Brasil type 2/3 washed component at 15 or 20%. You could try a similar approach with Ethiopian Djimmah, Limmu, or Sidamo/Yrrgacheffe natural (dry preparation) substituting part or all of the washed Sidamo you use now. Be careful to buy exceptioanlly high grade natural prep coffee, or else the physical defects will de-grade the cup quality with off-tastes (muddy, fermented, moldy, earthy, dirty, murky, etc.).
Modify your roast profile. Even without changing the blend ingredients or ratios, a different roast profile can have significan impact on cup characteristics. Reducing the heat application rate will yield a smoother, sweeter espresso. Hard beans like you are using can easily handle a 16 to 22 minute roast duration in a Probat. The trick is to make the roast take longer by adding heat to the beans more slowly, and ending up with a roast that is about the same color as your current roast (not darker). You may need to adjust burner rate, air flow or damping vanes/valves to make the roast profile changes. You might only need to alter the temperature set-points that you use to switch from higher heat rates to lower heat rates. Roasting for espresso is as much about control and finesse of heat application - as it is about skill in green buying and blending.
You may have heard cautions to avoid "baking" the coffee. "Baked" taste occurs when the coffee takes too long to roast because the heat is too little to maintain a continuously increasing bean temperature. So, stretch the roast time longer, but avoid "stalling" the roast.
Alternatively, you might also try a slightly darker coffee roast - a LITTLE further into 2nd crack.
Lots of possibilities...I hope you try a few (scientifically, vary one parameter at a time in order to control your changes) and let us know what results. I would love to hear your feedback after you try a few things.
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Posted by CafeBlue on 2007-03-07 20:52:57 Post Subject:
muzoon;
Your good questions with decent specific detail is helping you get useful and well-reasoned feedback from Alun and Matt.
Check out the WBA barista competition score/evaluation sheets for more pointers. Review the all judge's and competitor's information.
Your shot time and dose are in the right range. The tamping pressure is a little on the high side, but of course all these factors are inter-related. If you alter tamping pressure a little lighter (say in the 15 to 20 kilos pressure range), then the grind will need to be a little finer to compensate. You will still want the shot time to be about 24 seconds.
Your beans at a day to 2 weeks from roast date is prime freshness standard, but perhaps it is ground too soon? Some cafe's grind coffee to fill the espresso grinder's dosing chamber, then lose cup quality, aroma and crema due to staling in the doser. Brew immediately upon grinding for best results. That means most skilled baristi will use doserless espresso grinders, or keep virtually empty doser hoppers. That means the barista is essentially filling the portafilter by multiple sweeps of the dosing paddle, then levelling and tamping. You do not mention specifics regarding your espresso machine and grinders. If you are using super-automatic machines, then several other factors may also impact results.
I am guessing, without seeing the shots or at least photos, but here are a couple possible factors to spots. Most likely, the spots are loose grinds picked up on the portafilter spout when tamping. KEEP THE WORKSTATION CLEAN AND CLEAR OF SPILLED GRINDS. When tamping, brace the portafilter rim (not spouts) on the edge of the counter with the spout "dangling off the edge". You may prefer to use a computer mouse pad or a similar rubber pad for a tamping surface...keep the pad clean, then you can place the spout on the pad for tamping, without damaging the spout tip. Your roast may have some beans that are too darkly roasted. The spots MIGHT be caused by portafilter and screens not clean enough, then some of the deposits break loose and enter the brewed coffee. The spots MAY be desirable characteristics of a well pulled shot, like "tiger-striping" in the crema. Photos would help.
The blend you listed adds up to 90%. Perhaps you meant that each ingredient is 1/3 or 33.3%? Perhaps you do not mind posting or PM the remaining details to me?
The green coffee you listed is all described as reasonably high grade, hard bean, washed process arabica.
Modify your blend - ingredients and/or ratios. Increasing the Brasil and decreasing the Guatemalan should increase the sweetness and moderate the acidity, while shifting the color a little darker in tone. Perhaps 40-45% Brasil and 15 or 20% Guatemala will give you an idea of my meaning.
Adding some natural prep or aqua-pulped or semi-washed coffee would boost the body, fruity tones, and yield a darker color tone. Your green suppliers may have appropriate coffee for you to experiment with. You could try similar coffee to your current ingredients. For example a pulped natural Brasil, or a natural Brasil (arabica, not conillon) at say 15 0r 20%, while you keep the Brasil type 2/3 washed component at 15 or 20%. You could try a similar approach with Ethiopian Djimmah, Limmu, or Sidamo/Yrrgacheffe natural (dry preparation) substituting part or all of the washed Sidamo you use now. Be careful to buy exceptioanlly high grade natural prep coffee, or else the physical defects will de-grade the cup quality with off-tastes (muddy, fermented, moldy, earthy, dirty, murky, etc.).
Modify your roast profile. Even without changing the blend ingredients or ratios, a different roast profile can have significan impact on cup characteristics. Reducing the heat application rate will yield a smoother, sweeter espresso. Hard beans like you are using can easily handle a 16 to 22 minute roast duration in a Probat. The trick is to make the roast take longer by adding heat to the beans more slowly, and ending up with a roast that is about the same color as your current roast (not darker). You may need to adjust burner rate, air flow or damping vanes/valves to make the roast profile changes. You might only need to alter the temperature set-points that you use to switch from higher heat rates to lower heat rates. Roasting for espresso is as much about control and finesse of heat application - as it is about skill in green buying and blending.
You may have heard cautions to avoid "baking" the coffee. "Baked" taste occurs when the coffee takes too long to roast because the heat is too little to maintain a continuously increasing bean temperature. So, stretch the roast time longer, but avoid "stalling" the roast.
Alternatively, you might also try a slightly darker coffee roast - a LITTLE further into 2nd crack.
Lots of possibilities...I hope you try a few (scientifically, vary one parameter at a time in order to control your changes) and let us know what results. I would love to hear your feedback after you try a few things.
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View entire thread: BunJava - New Coffeeshop - Floorplan
Posted by ElPugDiablo on 2008-03-18 17:30:45 Post Subject:
Buying used equipment is just like buying used car, you need to make sure you don't buy someone else's lemon. You don't go with a brand, you go with what the dealer has on hand, and condition. Our used dishwasher with repair bills and aggravation is just about the price of a new one. But no way we can afford a $10,000 dual temp pastry case, so we bought one on eBay for $2,000 and we have 3 trouble free years with it.
As far as equipment recommendation. If you are dead serious about the quality of your espresso I suggest you get a different espresso grinder. A well built and well maintained grinder can make a world of difference to your espresso quality. I have a lot of experience with MDX, and unfortunately, I have came to know it's flaw all too well. If you are on a tight budget, I would suggest a used Mazzer Major. As long as it is not abused, all you have to do is change the burrs and you are good to go. You can find them on eBay going for about $300 to $500 - less than a new MDX, and a better grinder. Mazzer Major is what I have at my shop in Hartford. If you want a really really good grinder be prepare to dig deeper into your bank account. Another forum participant, our very own Anne has a Anfim Super Caimano. It is a great grinder, but is it expensive.
Regarding moving the sink in between espresso machine and the blender station. It will most likely be used for rinsing blender bowls and milk pitchers. I won't designated it as a hand sink, but a work sink. I'd also buy a deeper sink so water won't splatter every where. And I'd keep a small hand sink near the half height swinging door.
Speaking of the half height swinging door, you might as will just not have one because soon or later someone will be on the wrong side of the swing.
Regarding water. You can contact cirqua and have your water tested for free. They are very knowledgeable, and have great system. Of course they want to sell you their system, but in my case the people at the company was honest to a fault. They told me I don't need anything other than a simple sediment filter. I was lucky, but Florida, at least Boca, has terrible water.
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Posted by ElPugDiablo on 2008-03-18 17:30:45 Post Subject:
Buying used equipment is just like buying used car, you need to make sure you don't buy someone else's lemon. You don't go with a brand, you go with what the dealer has on hand, and condition. Our used dishwasher with repair bills and aggravation is just about the price of a new one. But no way we can afford a $10,000 dual temp pastry case, so we bought one on eBay for $2,000 and we have 3 trouble free years with it.
As far as equipment recommendation. If you are dead serious about the quality of your espresso I suggest you get a different espresso grinder. A well built and well maintained grinder can make a world of difference to your espresso quality. I have a lot of experience with MDX, and unfortunately, I have came to know it's flaw all too well. If you are on a tight budget, I would suggest a used Mazzer Major. As long as it is not abused, all you have to do is change the burrs and you are good to go. You can find them on eBay going for about $300 to $500 - less than a new MDX, and a better grinder. Mazzer Major is what I have at my shop in Hartford. If you want a really really good grinder be prepare to dig deeper into your bank account. Another forum participant, our very own Anne has a Anfim Super Caimano. It is a great grinder, but is it expensive.
Regarding moving the sink in between espresso machine and the blender station. It will most likely be used for rinsing blender bowls and milk pitchers. I won't designated it as a hand sink, but a work sink. I'd also buy a deeper sink so water won't splatter every where. And I'd keep a small hand sink near the half height swinging door.
Speaking of the half height swinging door, you might as will just not have one because soon or later someone will be on the wrong side of the swing.
Regarding water. You can contact cirqua and have your water tested for free. They are very knowledgeable, and have great system. Of course they want to sell you their system, but in my case the people at the company was honest to a fault. They told me I don't need anything other than a simple sediment filter. I was lucky, but Florida, at least Boca, has terrible water.
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View entire thread: BunJava - New Coffeeshop - Floorplan
Posted by tlowing on 2008-03-18 18:00:22 Post Subject:
I updated the drawing and spreadsheet. Thanks for the info. If anything else comes to mind I'd be grateful.
I lived halfway between Hartford and Springfield back in the early 90s for about a year.
Buying used equipment is just like buying used car, you need to make sure you don't buy someone else's lemon. You don't go with a brand, you go with what the dealer has on hand, and condition. Our used dishwasher with repair bills and aggravation is just about the price of a new one. But no way we can afford a $10,000 dual temp pastry case, so we bought one on eBay for $2,000 and we have 3 trouble free years with it.
As far as equipment recommendation. If you are dead serious about the quality of your espresso I suggest you get a different espresso grinder. A well built and well maintained grinder can make a world of difference to your espresso quality. I have a lot of experience with MDX, and unfortunately, I have came to know it's flaw all too well. If you are on a tight budget, I would suggest a used Mazzer Major. As long as it is not abused, all you have to do is change the burrs and you are good to go. You can find them on eBay going for about $300 to $500 - less than a new MDX, and a better grinder. Mazzer Major is what I have at my shop in Hartford. If you want a really really good grinder be prepare to dig deeper into your bank account. Another forum participant, our very own Anne has a Anfim Super Caimano. It is a great grinder, but is it expensive.
Regarding moving the sink in between espresso machine and the blender station. It will most likely be used for rinsing blender bowls and milk pitchers. I won't designated it as a hand sink, but a work sink. I'd also buy a deeper sink so water won't splatter every where. And I'd keep a small hand sink near the half height swinging door.
Speaking of the half height swinging door, you might as will just not have one because soon or later someone will be on the wrong side of the swing.
Regarding water. You can contact cirqua and have your water tested for free. They are very knowledgeable, and have great system. Of course they want to sell you their system, but in my case the people at the company was honest to a fault. They told me I don't need anything other than a simple sediment filter. I was lucky, but Florida, at least Boca, has terrible water.
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Posted by tlowing on 2008-03-18 18:00:22 Post Subject:
I updated the drawing and spreadsheet. Thanks for the info. If anything else comes to mind I'd be grateful.
I lived halfway between Hartford and Springfield back in the early 90s for about a year.
Buying used equipment is just like buying used car, you need to make sure you don't buy someone else's lemon. You don't go with a brand, you go with what the dealer has on hand, and condition. Our used dishwasher with repair bills and aggravation is just about the price of a new one. But no way we can afford a $10,000 dual temp pastry case, so we bought one on eBay for $2,000 and we have 3 trouble free years with it.
As far as equipment recommendation. If you are dead serious about the quality of your espresso I suggest you get a different espresso grinder. A well built and well maintained grinder can make a world of difference to your espresso quality. I have a lot of experience with MDX, and unfortunately, I have came to know it's flaw all too well. If you are on a tight budget, I would suggest a used Mazzer Major. As long as it is not abused, all you have to do is change the burrs and you are good to go. You can find them on eBay going for about $300 to $500 - less than a new MDX, and a better grinder. Mazzer Major is what I have at my shop in Hartford. If you want a really really good grinder be prepare to dig deeper into your bank account. Another forum participant, our very own Anne has a Anfim Super Caimano. It is a great grinder, but is it expensive.
Regarding moving the sink in between espresso machine and the blender station. It will most likely be used for rinsing blender bowls and milk pitchers. I won't designated it as a hand sink, but a work sink. I'd also buy a deeper sink so water won't splatter every where. And I'd keep a small hand sink near the half height swinging door.
Speaking of the half height swinging door, you might as will just not have one because soon or later someone will be on the wrong side of the swing.
Regarding water. You can contact cirqua and have your water tested for free. They are very knowledgeable, and have great system. Of course they want to sell you their system, but in my case the people at the company was honest to a fault. They told me I don't need anything other than a simple sediment filter. I was lucky, but Florida, at least Boca, has terrible water.
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View entire thread: Saeco Incanto Sirius
Posted by JerseyGuy on 2005-03-15 12:16:11 Post Subject: CALIBRATION (DIAL-IN) GUIDE
SUGGESTED CALIBRATION (DIAL-IN) GUIDE
I suggest only changing one thing at a time and to have a baseline.
NOTE: All page references are for the Sirius operations manual.
Baseline:
1. Warmup - Make sure the machine has been on for a least 20 to 30 minutes before brewing. Even though READY is displayed the internals/boilers are still not stable and will not give you a consistent brew temperature. (From Alex: I have found that the Sirius works better for me with a longer setup time, 60 minutes)
2. Prebrewing/Preinfusin - I highly recommend enabling the Prebrewing. The "LONG" or "disable" (OFF) function is something you could adjust later. See page 16 in the manual. (From Alex: I found that enabling Prebrewing and setting to LONG is best for the Ambrosia bean)
3. Cup - Use a Demitasse/Espresso cup with a known volume line for 1.5 oz. (single).
4. Temperature - Set the temperature to "MEDIUM" for small, medium and large coffee selections (See page 17). Later, once you are happy with the pour (volume per time) the temperature can be changed.
5. Measure - Use a stopwatch to monitor the time the pump starts to brew until the shot goes "blonde". The ideal time range for a single-shot is between 22 to 27 seconds. Note: The ideal time range doesn't include the few seconds of prebrewing/prefusion.
6. Grind Adjustment - Set the Ceramic Grind Adjustment Knob to the middle of it's grinding range (4 of 7 dots).
I think setting the grinder to its finest grind might be why you may experience bitter espressos and unusual pour times.
It's true that espresso should be made with a fine grind, and most coffee roasters and others in the industry will tell you that; however, that is a broad statement and it's generalized towards a regular coffee grinder.
BUT, you are operating an espresso grinder not a coffee grinder. Your grinder by design gives you a fine grind overall and the adjustment/notches allow you to alter the fine grind ever so slightly, and it's these ever so slightly adjustments that will govern your pour.
For more information see page 7, "Adjustments".
7. SBS - Set the SBS to it's middle setting (Espresso Coffee - 12 o'clock position)
8. Coffee Dose Adjustment - Program the Doser for 9 grams (2 BEANS). I suggest starting at 9 grams because we roast to a true Full-City and therefore the beans are bigger and lighter. The actual weight in the doser may only be only be 8 grams. You should be able to get a nice single espresso out of 8 to 9 grams.
9. Pour time - If you can program the time of a small coffee selection than I suggest to start with a dry run and change the pour time to 30 secs. (From Alex: The time of the pour is controlled by the SBS setting)
10. Flush - I have noticed that a simple rinse (or should I say flush) and a small delay before selecting a coffee-beverage creates a better drink. I suppose this routine tempers/cleans the plumbing and gets the brew water temp into a optimum zone. (From Alex: I use a 1.5 oz flush)
Adjusting for a Perfect Single Shot.
An ideal pour will begin with the sound of the pre-infusion and then a second or two of silence.
The pump will then reactivate and in a few seconds (1-3) and you should see a small amount of flow. Then the flow should increase. (From Alex: When the Sirius starts flowing it pretty much maintains a steady flow)
In around 20 seconds begin to look for a 'blonding' effect in the pour and also the body of the pour will become watery.
Stop the shot then. The 22 seconds is ball park. It could go as long as 27. (From Alex: You can't really stop the shot. Just note the time and adjust the SBS on your next test shot. Counterclockwise for a shorter time and clockwise for a longer time.)
Your goal is to have approx. 1.5 oz. in the cup in that time range. (From Alex: You adjust the amount of liquid by holding down the "cup" button as it pours and let go to stop the pour. You will have to do this a few times as the pour will continue a few seconds after you release the button)
1. Pour time - With the above known variables pour a single shot. Time the pour from the beginning (after the pre-infusion) of the pour until it goes blond.
a. If the shot flows rapidly and looks way too watery adjust both the grinder a notch finer and slightly increase the SBS to the right. Visa-versa, if the shot is way to slow do the opposite to the grinder and SBS. The emphasis is on the grinder adjustment. I suggest leaving the dose alone for now.
b. If the shot is almost in the ideal time (22-27 sec) and volume (1.5 oz.) zones I'd suggest SLIGHTLY changing one setting at a time in order to finely tune the pour.
2. Taste - Once you are in the ideal shot zone then begin to adjust for taste.
a. If the espresso is bitter then decrease the temperature setting to LOW.
If the espresso is somewhat sour increase the temperature setting to HIGH.
Give the machine a few minutes to adjust to the new temperature setting. You may even want to run a shot and discard it, and then again give the machine a few minutes to adjust to the new temperature setting.
b. After the temperature adjustment, you can ever so slightly adjust the grinder and SBS for further fine taste tuning.
If the espresso is bitter, then either slightly decrease the SBS or slightly adjust the grind to a courser setting. Only do one at a time.
If the espresso is sour, then either slightly increase the SBS or slightly adjust the grinder to a finer setting. Only do one at a time.
3. Experiment - Once you've dialed in the grinder, SBS and temperature settings with a said dose then feel free to experiment with a new dose.
This guide was received courtesy of:
Anthony Sciandra (Founder/Roaster)
Caffe FrescoTM Specialty Coffee Roaster
P.O. Box 551
Pittston, PA 18640
570.262.5760
http://www.doubleff.com or http://www.caffefresco.us
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Posted by JerseyGuy on 2005-03-15 12:16:11 Post Subject: CALIBRATION (DIAL-IN) GUIDE
SUGGESTED CALIBRATION (DIAL-IN) GUIDE
I suggest only changing one thing at a time and to have a baseline.
NOTE: All page references are for the Sirius operations manual.
Baseline:
1. Warmup - Make sure the machine has been on for a least 20 to 30 minutes before brewing. Even though READY is displayed the internals/boilers are still not stable and will not give you a consistent brew temperature. (From Alex: I have found that the Sirius works better for me with a longer setup time, 60 minutes)
2. Prebrewing/Preinfusin - I highly recommend enabling the Prebrewing. The "LONG" or "disable" (OFF) function is something you could adjust later. See page 16 in the manual. (From Alex: I found that enabling Prebrewing and setting to LONG is best for the Ambrosia bean)
3. Cup - Use a Demitasse/Espresso cup with a known volume line for 1.5 oz. (single).
4. Temperature - Set the temperature to "MEDIUM" for small, medium and large coffee selections (See page 17). Later, once you are happy with the pour (volume per time) the temperature can be changed.
5. Measure - Use a stopwatch to monitor the time the pump starts to brew until the shot goes "blonde". The ideal time range for a single-shot is between 22 to 27 seconds. Note: The ideal time range doesn't include the few seconds of prebrewing/prefusion.
6. Grind Adjustment - Set the Ceramic Grind Adjustment Knob to the middle of it's grinding range (4 of 7 dots).
I think setting the grinder to its finest grind might be why you may experience bitter espressos and unusual pour times.
It's true that espresso should be made with a fine grind, and most coffee roasters and others in the industry will tell you that; however, that is a broad statement and it's generalized towards a regular coffee grinder.
BUT, you are operating an espresso grinder not a coffee grinder. Your grinder by design gives you a fine grind overall and the adjustment/notches allow you to alter the fine grind ever so slightly, and it's these ever so slightly adjustments that will govern your pour.
For more information see page 7, "Adjustments".
7. SBS - Set the SBS to it's middle setting (Espresso Coffee - 12 o'clock position)
8. Coffee Dose Adjustment - Program the Doser for 9 grams (2 BEANS). I suggest starting at 9 grams because we roast to a true Full-City and therefore the beans are bigger and lighter. The actual weight in the doser may only be only be 8 grams. You should be able to get a nice single espresso out of 8 to 9 grams.
9. Pour time - If you can program the time of a small coffee selection than I suggest to start with a dry run and change the pour time to 30 secs. (From Alex: The time of the pour is controlled by the SBS setting)
10. Flush - I have noticed that a simple rinse (or should I say flush) and a small delay before selecting a coffee-beverage creates a better drink. I suppose this routine tempers/cleans the plumbing and gets the brew water temp into a optimum zone. (From Alex: I use a 1.5 oz flush)
Adjusting for a Perfect Single Shot.
An ideal pour will begin with the sound of the pre-infusion and then a second or two of silence.
The pump will then reactivate and in a few seconds (1-3) and you should see a small amount of flow. Then the flow should increase. (From Alex: When the Sirius starts flowing it pretty much maintains a steady flow)
In around 20 seconds begin to look for a 'blonding' effect in the pour and also the body of the pour will become watery.
Stop the shot then. The 22 seconds is ball park. It could go as long as 27. (From Alex: You can't really stop the shot. Just note the time and adjust the SBS on your next test shot. Counterclockwise for a shorter time and clockwise for a longer time.)
Your goal is to have approx. 1.5 oz. in the cup in that time range. (From Alex: You adjust the amount of liquid by holding down the "cup" button as it pours and let go to stop the pour. You will have to do this a few times as the pour will continue a few seconds after you release the button)
1. Pour time - With the above known variables pour a single shot. Time the pour from the beginning (after the pre-infusion) of the pour until it goes blond.
a. If the shot flows rapidly and looks way too watery adjust both the grinder a notch finer and slightly increase the SBS to the right. Visa-versa, if the shot is way to slow do the opposite to the grinder and SBS. The emphasis is on the grinder adjustment. I suggest leaving the dose alone for now.
b. If the shot is almost in the ideal time (22-27 sec) and volume (1.5 oz.) zones I'd suggest SLIGHTLY changing one setting at a time in order to finely tune the pour.
2. Taste - Once you are in the ideal shot zone then begin to adjust for taste.
a. If the espresso is bitter then decrease the temperature setting to LOW.
If the espresso is somewhat sour increase the temperature setting to HIGH.
Give the machine a few minutes to adjust to the new temperature setting. You may even want to run a shot and discard it, and then again give the machine a few minutes to adjust to the new temperature setting.
b. After the temperature adjustment, you can ever so slightly adjust the grinder and SBS for further fine taste tuning.
If the espresso is bitter, then either slightly decrease the SBS or slightly adjust the grind to a courser setting. Only do one at a time.
If the espresso is sour, then either slightly increase the SBS or slightly adjust the grinder to a finer setting. Only do one at a time.
3. Experiment - Once you've dialed in the grinder, SBS and temperature settings with a said dose then feel free to experiment with a new dose.
This guide was received courtesy of:
Anthony Sciandra (Founder/Roaster)
Caffe FrescoTM Specialty Coffee Roaster
P.O. Box 551
Pittston, PA 18640
570.262.5760
http://www.doubleff.com or http://www.caffefresco.us
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