View entire thread: Triple shot basket for Nuova VIP??
Posted by BaristaTrainer on 2006-03-14 13:43:27 Post Subject:
Did you try calling Ryan Nuova Distribution at 360-366-2226? Or email info@nuovadistribution.com
I think that a straight shot of espresso should be drank shortly after it has been extracted. The sensation of sipping through the crema and tasting the fresh coffee oils and crema is a part of the experience. I would extend those parameters a bit over 10 seconds but not a whole lot more. The crema will start to dissipate immediately (tiny bubbles bursting) and depending on the extraction the espresso will start to lose flavor, acidity, etc. You want a good flavor in your espresso which consists of the acidity, aroma and body. The crema plays a big role in great tasting espresso. I encourage you to do a tasting with your espresso, 10-20 seconds after extraction, then 1-2 min after extraction ... you should find a diference, if your extraction time is dialed in.
- matt
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Posted by BaristaTrainer on 2006-03-14 13:43:27 Post Subject:
Did you try calling Ryan Nuova Distribution at 360-366-2226? Or email info@nuovadistribution.com
I think that a straight shot of espresso should be drank shortly after it has been extracted. The sensation of sipping through the crema and tasting the fresh coffee oils and crema is a part of the experience. I would extend those parameters a bit over 10 seconds but not a whole lot more. The crema will start to dissipate immediately (tiny bubbles bursting) and depending on the extraction the espresso will start to lose flavor, acidity, etc. You want a good flavor in your espresso which consists of the acidity, aroma and body. The crema plays a big role in great tasting espresso. I encourage you to do a tasting with your espresso, 10-20 seconds after extraction, then 1-2 min after extraction ... you should find a diference, if your extraction time is dialed in.
- matt
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View entire thread: High blood level of homocysteine from drinking coffee
Posted by caffe biscotto on 2008-10-20 05:51:48 Post Subject:
This was briefly discussed in this forum here:
http://www.coffeeforums.com/viewtopic.php?t=7752
The BBC News article that Yar posted was published almost nine years ago. I think that since then, there have been newer studies that have shown how filtered coffee does have a benefit, in that it filters out much of the coffee oils that contain the LDL cholesterol.
My grandpa is in his nineties now, drinks filtered coffee every day and has had no heart troubles to speak of. Joint troubles, yes. Eyesight diminishing now and not many teeth left, so maybe they can pin all of that on drinking coffee next.
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Posted by caffe biscotto on 2008-10-20 05:51:48 Post Subject:
This was briefly discussed in this forum here:
http://www.coffeeforums.com/viewtopic.php?t=7752
The BBC News article that Yar posted was published almost nine years ago. I think that since then, there have been newer studies that have shown how filtered coffee does have a benefit, in that it filters out much of the coffee oils that contain the LDL cholesterol.
My grandpa is in his nineties now, drinks filtered coffee every day and has had no heart troubles to speak of. Joint troubles, yes. Eyesight diminishing now and not many teeth left, so maybe they can pin all of that on drinking coffee next.
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View entire thread: French Press Coffee = Increase in Cholesterol
Posted by espressogirl on 2008-10-24 00:09:35 Post Subject:
Hey, I didn't realize there could be a health impact of not using filter paper in coffee brewing!
But I guess it will really depend on how much coffee you consume using the french press method...
Fortunately, I just occasionally press my coffee and there are other elements in my diet that could potentially offset the negative effect of coffee oils.
Moderation is always the key!
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Posted by espressogirl on 2008-10-24 00:09:35 Post Subject:
Hey, I didn't realize there could be a health impact of not using filter paper in coffee brewing!
But I guess it will really depend on how much coffee you consume using the french press method...
Fortunately, I just occasionally press my coffee and there are other elements in my diet that could potentially offset the negative effect of coffee oils.
Moderation is always the key!
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View entire thread: French Press Coffee = Increase in Cholesterol
Posted by caffe biscotto on 2008-09-18 05:23:02 Post Subject:
I knew there was something to coffee oils, I just couldn't put my finger on it. I get most of my coffee from drip brewers, both at home and at work. I drink so much coffee that I'd be pressing all day long, morning to night. So, I just use a french press occasionally for myself.
Here is an excerpt taken from www.pharmacy.auburn.edu
Beans for thought…
The debate over whether or not coffee is good or bad for your health has been going on for years.
While many attribute the possible negative effects on coffee to its caffeine content, studies have
been published that link coffee consumption to increased LDL-cholesterol. It has been found
substances in unfiltered coffee (such as French-press coffee, Turkish coffee, or Scandinavian
boiled coffee, or coffee prepared in a percolator), specifically two diterpenes, cafestol and
kahweol, can cause an increase in LDL-cholesterol levels when consumed over long periods of time.1,2,3,4
The mechanism of how these two compounds increase LDL cholesterol is unknown; one theory is that
cafestol may suppress bile acid synthesis, causing an increased amount of regulatory cholesterol, which
results in a decreased expression of hepatic LDL receptors, increasing levels of LDL-cholesterol.1
Studies show that filtered coffee (what most Americans consume) diminishes the risk of increased LDL cholesterol
caused by cafestol and kahweol because they are trapped by the paper filter.5 Studies are
ongoing to examine the effects of coffee – filtered and unfiltered – on cholesterol levels.
Now, in my opinion (this is me now, caffe biscotto), you can balance out this extra cholesterol intake by:
1.) Eating less red meat. Replace with poultry and fish (yummy salmon).
2.) Grilling your foods instead of frying in oils that are high in saturated fats.
3.) Cutting back on dairy, mainly whole milks.
4.) Adding more fiber to your diet. Whole grains and cereals such as oats, corn and whole grain rice have been shown to reduce cholesterol levels.
5.) Exercising (obviously).
6.) Red Red Wine. It's okay to drink red wine once in awhile, it can lower cholesterol. In some countries, tradition is a glass or so per day at or after dinner.
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Posted by caffe biscotto on 2008-09-18 05:23:02 Post Subject:
I knew there was something to coffee oils, I just couldn't put my finger on it. I get most of my coffee from drip brewers, both at home and at work. I drink so much coffee that I'd be pressing all day long, morning to night. So, I just use a french press occasionally for myself.
Here is an excerpt taken from www.pharmacy.auburn.edu
Beans for thought…
The debate over whether or not coffee is good or bad for your health has been going on for years.
While many attribute the possible negative effects on coffee to its caffeine content, studies have
been published that link coffee consumption to increased LDL-cholesterol. It has been found
substances in unfiltered coffee (such as French-press coffee, Turkish coffee, or Scandinavian
boiled coffee, or coffee prepared in a percolator), specifically two diterpenes, cafestol and
kahweol, can cause an increase in LDL-cholesterol levels when consumed over long periods of time.1,2,3,4
The mechanism of how these two compounds increase LDL cholesterol is unknown; one theory is that
cafestol may suppress bile acid synthesis, causing an increased amount of regulatory cholesterol, which
results in a decreased expression of hepatic LDL receptors, increasing levels of LDL-cholesterol.1
Studies show that filtered coffee (what most Americans consume) diminishes the risk of increased LDL cholesterol
caused by cafestol and kahweol because they are trapped by the paper filter.5 Studies are
ongoing to examine the effects of coffee – filtered and unfiltered – on cholesterol levels.
Now, in my opinion (this is me now, caffe biscotto), you can balance out this extra cholesterol intake by:
1.) Eating less red meat. Replace with poultry and fish (yummy salmon).
2.) Grilling your foods instead of frying in oils that are high in saturated fats.
3.) Cutting back on dairy, mainly whole milks.
4.) Adding more fiber to your diet. Whole grains and cereals such as oats, corn and whole grain rice have been shown to reduce cholesterol levels.
5.) Exercising (obviously).
6.) Red Red Wine. It's okay to drink red wine once in awhile, it can lower cholesterol. In some countries, tradition is a glass or so per day at or after dinner.
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View entire thread: Coffee Bean Storage
Posted by Anonymous on 2004-10-28 23:00:19 Post Subject: Properly storing Coffee:
Tips about storing coffee:
----------------------------------------------------------------------------------
Storing coffee properly will keep it fresh and help preserve its flavor longer. Also, remember to keep coffee away from air and moisture.
When freshly roasted coffee is first opened, the beans appear to be oily.
Most of the flavor is contained within the coffee oils. Coffee oils are also responsible for the “cremaâ€
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Posted by Anonymous on 2004-10-28 23:00:19 Post Subject: Properly storing Coffee:
Tips about storing coffee:
----------------------------------------------------------------------------------
Storing coffee properly will keep it fresh and help preserve its flavor longer. Also, remember to keep coffee away from air and moisture.
When freshly roasted coffee is first opened, the beans appear to be oily.
Most of the flavor is contained within the coffee oils. Coffee oils are also responsible for the “cremaâ€
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View entire thread: Black Build Up
Posted by CCafe on 2007-02-02 15:32:07 Post Subject:
I have to agree with DaveLT on this one. Espresso cleaner is formulated to break down coffee oils and solids. I've cleaned many containers out using espresso cleaner and it takes very little time at all. Most of the time you can pour it in, dump right back out, and then rinse. Assuming you first mixed up the solution.
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Posted by CCafe on 2007-02-02 15:32:07 Post Subject:
I have to agree with DaveLT on this one. Espresso cleaner is formulated to break down coffee oils and solids. I've cleaned many containers out using espresso cleaner and it takes very little time at all. Most of the time you can pour it in, dump right back out, and then rinse. Assuming you first mixed up the solution.
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View entire thread: Cleaning Question
Posted by NW JAVA on 2006-09-14 19:58:14 Post Subject:
Augh, yes follow TOPHERS link...normal dish soaps can't disolve coffee oil very well. Puro caff, and the like are specifically designed to clean coffee oils and residue. They all have to be rinsed fully and rinsed some more. also you must pull a shot and through it away after cleaning or backflushing.
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Posted by NW JAVA on 2006-09-14 19:58:14 Post Subject:
Augh, yes follow TOPHERS link...normal dish soaps can't disolve coffee oil very well. Puro caff, and the like are specifically designed to clean coffee oils and residue. They all have to be rinsed fully and rinsed some more. also you must pull a shot and through it away after cleaning or backflushing.
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View entire thread: Oh dear... another newbie with another story...
Posted by Renee on 2006-04-08 14:19:18 Post Subject: Newbie
Hi there
I am new to this forum so if some of what you read is redundant my apologies...but 3 years ago I was there were you are now. Just starting out.
The first year I researched, read everything I could find on the Coffee and Tea industry and wrote my business plan. The best book I found was Start and Run a Profitable Coffee Bar (Self-Counsel Business Series) It is written by Canadians but the information is not really country specific. They teach you about the different coffee types and have check off lists which gave you a sense of starting off organized.
I focused on organics and fair trade niche market and I wanted a business that was ethical and morally sound, ie didn't make me lose sleep at night, I did end up loosing a lot of sleep but for different reasons. Reasons not related to being ethically challenged thank goodness. :)
I went to all the suppliers and trade shows locally and in Vancouver, I live in Edmonton AB. I researched tons of equipment, cups, pots, trays espresso machines, even roasting beans. ( that’s were the money really is in ) It was love at first site when I found a local supplier that carried the Electra, I chose a semi automatic. I loved the hands on feel of it, I felt authentically Italian! :)
From my experience all suppliers need new blood so to speak walking through their doors. That’s how they stay in business, don't worry about how much money you have or don’t have, or that you are new at this. So were they at one time. No one has a crystal ball that knows if you'll be successful or not. Find a supplier that believes in your business and is excited about it as much as you are. But not just a flashy type that wants to sell you everything, one that has some common sense and wants you to still be in business 10+ years down the road, someone that you can 'argue' with as well. :) Someone that can guide or mentor you, and tells you 'NO you really don't need that for your type of cafe' kinda person. They're the ones that see the bigger picture, and long time customer loyalty for them as well.
I have that in the guy (Italian family owned business) that I bought the espresso machine from, by the way this was the only new piece of equipment I bought. He was also a good source for second hand equipment. Don’t worry about using used equipment, just clean it really well (all natural orange oil cleaners are great on cutting through coffee oils ) besides the customers won’t know the difference. You can also go to auctions but they can definitely be risky at times, there is often a lot of equipment to choose from, take someone that really knows their lines, dishwashers and espresso’s are the most trickiest mostly due to the number of things that can go wrong with them.
Though I bought his Authentically Italian blend, I also bought from organic/fairtrade roasters. He didn't get that part. :) I also used all natural syrups. No chemicals.
Here in Canada 80% of the restaurants don't make it. Unfortunately I became one of them. I was in business for two years and never had a salary and never stopped working. I burnt out basically. My husband was supportive most of the time, but not 100%, he paid most of the over head, and thought I should work harder, never taking time off. (He’s a just tad bit of a work alcoholic himself ) That is a huge thing, you need someone that can back you up and is as committed to your success and your health as well.
Partners have to be present, either emotionally, physically or monetarily, ie working or money people, and totally trust worthy, is this your dream or is it a 'we' thing. Money people often don't work in the cafe. But they will often want to tell you how they think you should work.
Another way to look at it is like having a baby…It becomes a part of your life 24/7, even if you are closed 10 hours a day those 10 hours aren’t necessarily yours to do want ever you want. There is shopping / cleaning / restocking / accounting / banking / staff scheduling etc etc etc :) Plus unless you have a housekeeper to look after you at home, there is shopping / cleaning / banking, well I’m sure you get the idea. Friends ? Family ? social life ? …well hopefully they’ll come by and be content to visit with you at the café. :)
I hope this didn’t come across as negative in anyway. There is a lot of hard work guaranteed but I’d do it again, my panini grill and espresso machine as well as all my teas are all sitting in my 600 sqft apartment! If you can imagine. Waiting for the next place to move too. Actually I want living accommodations above my next café. Reduce the traveling time I say.
Good fortune and feel free to email if you want to chat.
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Posted by Renee on 2006-04-08 14:19:18 Post Subject: Newbie
Hi there
I am new to this forum so if some of what you read is redundant my apologies...but 3 years ago I was there were you are now. Just starting out.
The first year I researched, read everything I could find on the Coffee and Tea industry and wrote my business plan. The best book I found was Start and Run a Profitable Coffee Bar (Self-Counsel Business Series) It is written by Canadians but the information is not really country specific. They teach you about the different coffee types and have check off lists which gave you a sense of starting off organized.
I focused on organics and fair trade niche market and I wanted a business that was ethical and morally sound, ie didn't make me lose sleep at night, I did end up loosing a lot of sleep but for different reasons. Reasons not related to being ethically challenged thank goodness. :)
I went to all the suppliers and trade shows locally and in Vancouver, I live in Edmonton AB. I researched tons of equipment, cups, pots, trays espresso machines, even roasting beans. ( that’s were the money really is in ) It was love at first site when I found a local supplier that carried the Electra, I chose a semi automatic. I loved the hands on feel of it, I felt authentically Italian! :)
From my experience all suppliers need new blood so to speak walking through their doors. That’s how they stay in business, don't worry about how much money you have or don’t have, or that you are new at this. So were they at one time. No one has a crystal ball that knows if you'll be successful or not. Find a supplier that believes in your business and is excited about it as much as you are. But not just a flashy type that wants to sell you everything, one that has some common sense and wants you to still be in business 10+ years down the road, someone that you can 'argue' with as well. :) Someone that can guide or mentor you, and tells you 'NO you really don't need that for your type of cafe' kinda person. They're the ones that see the bigger picture, and long time customer loyalty for them as well.
I have that in the guy (Italian family owned business) that I bought the espresso machine from, by the way this was the only new piece of equipment I bought. He was also a good source for second hand equipment. Don’t worry about using used equipment, just clean it really well (all natural orange oil cleaners are great on cutting through coffee oils ) besides the customers won’t know the difference. You can also go to auctions but they can definitely be risky at times, there is often a lot of equipment to choose from, take someone that really knows their lines, dishwashers and espresso’s are the most trickiest mostly due to the number of things that can go wrong with them.
Though I bought his Authentically Italian blend, I also bought from organic/fairtrade roasters. He didn't get that part. :) I also used all natural syrups. No chemicals.
Here in Canada 80% of the restaurants don't make it. Unfortunately I became one of them. I was in business for two years and never had a salary and never stopped working. I burnt out basically. My husband was supportive most of the time, but not 100%, he paid most of the over head, and thought I should work harder, never taking time off. (He’s a just tad bit of a work alcoholic himself ) That is a huge thing, you need someone that can back you up and is as committed to your success and your health as well.
Partners have to be present, either emotionally, physically or monetarily, ie working or money people, and totally trust worthy, is this your dream or is it a 'we' thing. Money people often don't work in the cafe. But they will often want to tell you how they think you should work.
Another way to look at it is like having a baby…It becomes a part of your life 24/7, even if you are closed 10 hours a day those 10 hours aren’t necessarily yours to do want ever you want. There is shopping / cleaning / restocking / accounting / banking / staff scheduling etc etc etc :) Plus unless you have a housekeeper to look after you at home, there is shopping / cleaning / banking, well I’m sure you get the idea. Friends ? Family ? social life ? …well hopefully they’ll come by and be content to visit with you at the café. :)
I hope this didn’t come across as negative in anyway. There is a lot of hard work guaranteed but I’d do it again, my panini grill and espresso machine as well as all my teas are all sitting in my 600 sqft apartment! If you can imagine. Waiting for the next place to move too. Actually I want living accommodations above my next café. Reduce the traveling time I say.
Good fortune and feel free to email if you want to chat.
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View entire thread: Spanish Caramelized Coffee
Posted by muzoon on 2007-07-02 02:20:18 Post Subject:
When i was traveling in Syria and Jordan i saw that locals were roasting turkish coffee in two ways light and very dark. the dark roast was shining from coffee oils.
in syria and jordan they make their coffees in 3 ways: coffee from light roasted, coffee from dark roasted and mixing them together...
i think your customer can try to eat fewe of his dark beans and taste if there is any other tastes present beside to coffee oils. that way he can approve if there is any extra oils or caramellike stuff sprinkled on his coffee.
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Posted by muzoon on 2007-07-02 02:20:18 Post Subject:
When i was traveling in Syria and Jordan i saw that locals were roasting turkish coffee in two ways light and very dark. the dark roast was shining from coffee oils.
in syria and jordan they make their coffees in 3 ways: coffee from light roasted, coffee from dark roasted and mixing them together...
i think your customer can try to eat fewe of his dark beans and taste if there is any other tastes present beside to coffee oils. that way he can approve if there is any extra oils or caramellike stuff sprinkled on his coffee.
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View entire thread: Alternative safe cleaners for machines
Posted by DavesLT on 2005-12-02 00:02:12 Post Subject:
TSP to clean a machine?!? I certainly hope you haven't tried this yet. I'd hate to think what would happen if some of that ended up in someones cappuccino. Just buy the readily available food-safe detergents that are everywhere. These are not only certified safe, but they really do a great job of dissolving the coffee oils without eating the metal in the machine like TSP would.
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Posted by DavesLT on 2005-12-02 00:02:12 Post Subject:
TSP to clean a machine?!? I certainly hope you haven't tried this yet. I'd hate to think what would happen if some of that ended up in someones cappuccino. Just buy the readily available food-safe detergents that are everywhere. These are not only certified safe, but they really do a great job of dissolving the coffee oils without eating the metal in the machine like TSP would.
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View entire thread: Alternative safe cleaners for machines
Posted by ron45 on 2005-11-23 15:42:23 Post Subject: Alternative safe cleaners for machines
I read somewhere online that you can use TSP tri sodium phosphate for back flushing. Anyone know if this is safe for food use? Are there other common items good for removing coffee oils. When you backflush are you just cleaning the group? How about descaling, are there supermarket/hardware type products for descaling. Vinegar comes to mind but I don't think I'd want to try that.
Thanks
Ron
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Posted by ron45 on 2005-11-23 15:42:23 Post Subject: Alternative safe cleaners for machines
I read somewhere online that you can use TSP tri sodium phosphate for back flushing. Anyone know if this is safe for food use? Are there other common items good for removing coffee oils. When you backflush are you just cleaning the group? How about descaling, are there supermarket/hardware type products for descaling. Vinegar comes to mind but I don't think I'd want to try that.
Thanks
Ron
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View entire thread: Crud inside screen - how come?
Posted by JohnB on 2008-06-11 08:52:26 Post Subject:
Then he repeated his demonstration but on the rinse cycle he ran the cleaner through only once. Upon examination of the valve it was completely clean inside. That red dye represents coffee oil and it will build up over time.
The coffee oils work as a lubricant for the mechanisms which is why some machines can become noisy immediately after cleaning with a detergent but quiet back down after a few shots. A little oil in there is good but as you say it can build up "over time". This is why you use a cleaner once a month.
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Posted by JohnB on 2008-06-11 08:52:26 Post Subject:
Then he repeated his demonstration but on the rinse cycle he ran the cleaner through only once. Upon examination of the valve it was completely clean inside. That red dye represents coffee oil and it will build up over time.
The coffee oils work as a lubricant for the mechanisms which is why some machines can become noisy immediately after cleaning with a detergent but quiet back down after a few shots. A little oil in there is good but as you say it can build up "over time". This is why you use a cleaner once a month.
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View entire thread: Crud inside screen - how come?
Posted by JohnB on 2008-06-10 12:38:40 Post Subject:
Anytime you make an espresso you need to backflush with cleaner before you shutdown the machine. Water will not break down coffee oil. Espresso cleaner is formulated to do so.
T
You do a plain water backflush on a daily basis to clean any grinds/debri out of the system. Backflushing with cleaner daily or even weekly is unnecessary & can damage the parts you are cleaning out. La Spaziale doesn't even recommend using cleaner but the U.S. distributor suggests a backflush w/cleaner session once a month & no more often then every 3 weeks w/plain water backflushes daily or weekly.
If you flush daily the 200*+ water will certainly remove some of the fresh coffee oils from the system. If you have neglected any form of cleaning then starting with a cleanser backflush would be a good idea to get the old oils out of there. Be sure to backflush with clean water until all signs of the cleanser are removed then pull a shot & dump it in the sink.
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Posted by JohnB on 2008-06-10 12:38:40 Post Subject:
Anytime you make an espresso you need to backflush with cleaner before you shutdown the machine. Water will not break down coffee oil. Espresso cleaner is formulated to do so.
T
You do a plain water backflush on a daily basis to clean any grinds/debri out of the system. Backflushing with cleaner daily or even weekly is unnecessary & can damage the parts you are cleaning out. La Spaziale doesn't even recommend using cleaner but the U.S. distributor suggests a backflush w/cleaner session once a month & no more often then every 3 weeks w/plain water backflushes daily or weekly.
If you flush daily the 200*+ water will certainly remove some of the fresh coffee oils from the system. If you have neglected any form of cleaning then starting with a cleanser backflush would be a good idea to get the old oils out of there. Be sure to backflush with clean water until all signs of the cleanser are removed then pull a shot & dump it in the sink.
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View entire thread: Making your coffee stronger and more flavorful?
Posted by mrgnomer on 2006-05-29 17:28:04 Post Subject:
I didn't think a filter pulled out caffeine. I have heard that most filters remove the oils from the coffee which supposedly supply a lot of the flavor. However, I have made strong, flavorful coffee with a manual drip!
No, I don't think the filter pulls out caffeine. Caffeine as far as I know is water soluable but it doesn't like to let go of the bean. In a long extraction caffeine will be pulled out but in short extractions like a 25sec espresso pull or a 10sec stir, 20sec plunge for the Aerobie, theoretically not as much caffeine will dissolve out as with a longer extraction.
The filter screens out the coffee oils which, I think, accounts for the smooth taste of the Aerobie coffee. Some are trying to fit the Aerobie with coarser screens that let the oils through. There's talk about screen options for the Aerobie for those who want the oils in the cup.
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Posted by mrgnomer on 2006-05-29 17:28:04 Post Subject:
I didn't think a filter pulled out caffeine. I have heard that most filters remove the oils from the coffee which supposedly supply a lot of the flavor. However, I have made strong, flavorful coffee with a manual drip!
No, I don't think the filter pulls out caffeine. Caffeine as far as I know is water soluable but it doesn't like to let go of the bean. In a long extraction caffeine will be pulled out but in short extractions like a 25sec espresso pull or a 10sec stir, 20sec plunge for the Aerobie, theoretically not as much caffeine will dissolve out as with a longer extraction.
The filter screens out the coffee oils which, I think, accounts for the smooth taste of the Aerobie coffee. Some are trying to fit the Aerobie with coarser screens that let the oils through. There's talk about screen options for the Aerobie for those who want the oils in the cup.
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View entire thread: Crud inside screen - how come?
Posted by Davec on 2008-06-13 11:07:17 Post Subject:
I will also add my 3 hapence worth here....mainly for E61 manual lever group owners.
If you backflush daily with cleaner, you will wear the cam followers on the upper and lower valves (the inlet and preinfusion valve)....the cam being bronze not brass (or a harder alloy of brass), does not wear as much as the pins....but still wears a tad. Coffee oil really is not that effective a lubricating agent...I used to think it was, but experience has taught me this is not the case. You do need to lubricate regularly with the right product. Common signs of these cam followers on the valves wearing is some or all of.
1. Lever drops down on it's own sometimes when pulling a shot (top valve follower worn)
2. Lever rises on it's own from resting position, sometimes a lot (bottom follower worn)
3. When lowering lever to depressurise group, sometimes residual pressure (small amount is left in group, or group doesn't depressurise very violently, or lever has to be pushed home harder than usual. (bottom follower worn)
4. Lever action is "notchy" (one or both pins worn)
Have a look for yourself...both pins are worn, the bottom much worse that the top. Now I know you don't have an E61, but the principles of requiring lubrication is a sound one.
Coffee oils didn't help, this machine was backflushed with cleaner every 3-4 weeks, but NOT lubricated with a proper lubricant...the wear on the bottom pin is obvious and the top is quite worn as well...machine 2.5 years old
http://img389.imageshack.us/img389/7192/wornpinsfg7.jpg
By davec_coffeetime
New Valves pins...(cam followers) shown below
http://img389.imageshack.us/img389/6052/newpinsri1.jpg
By davec_coffeetime
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Posted by Davec on 2008-06-13 11:07:17 Post Subject:
I will also add my 3 hapence worth here....mainly for E61 manual lever group owners.
If you backflush daily with cleaner, you will wear the cam followers on the upper and lower valves (the inlet and preinfusion valve)....the cam being bronze not brass (or a harder alloy of brass), does not wear as much as the pins....but still wears a tad. Coffee oil really is not that effective a lubricating agent...I used to think it was, but experience has taught me this is not the case. You do need to lubricate regularly with the right product. Common signs of these cam followers on the valves wearing is some or all of.
1. Lever drops down on it's own sometimes when pulling a shot (top valve follower worn)
2. Lever rises on it's own from resting position, sometimes a lot (bottom follower worn)
3. When lowering lever to depressurise group, sometimes residual pressure (small amount is left in group, or group doesn't depressurise very violently, or lever has to be pushed home harder than usual. (bottom follower worn)
4. Lever action is "notchy" (one or both pins worn)
Have a look for yourself...both pins are worn, the bottom much worse that the top. Now I know you don't have an E61, but the principles of requiring lubrication is a sound one.
Coffee oils didn't help, this machine was backflushed with cleaner every 3-4 weeks, but NOT lubricated with a proper lubricant...the wear on the bottom pin is obvious and the top is quite worn as well...machine 2.5 years old
http://img389.imageshack.us/img389/7192/wornpinsfg7.jpg
By davec_coffeetime
New Valves pins...(cam followers) shown below
http://img389.imageshack.us/img389/6052/newpinsri1.jpg
By davec_coffeetime
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View entire thread: Making your coffee stronger and more flavorful?
Posted by mrgnomer on 2006-05-28 15:49:05 Post Subject: Re: Making your coffee stronger and more flavorful?
What is the best way to strengthen your coffee at home? It seems in my opinion that the best method is to add more grounds. I have tried over grinding for a finer grind but that doesn't always yield the best results. Lately I have moved away from the automatic drips to using a manual drip at home and it seems to allow me more control over the water temperature, drip rate and brew time. I feel I am making some of the most flavorful coffee of my life. There are still times where I want it stronger and I am experimenting with the amount of grounds. For example, rather than the normal 8 tablespoons I'll use for making two 10-12 mugs, I'll add an aditional tablespoon.
Thanks for any comments.
Using a french press with a med grind dosed high and steeping for 3+min with less water than you usually do will get you strong coffee. If it's too strong you can always dilute it with some water without affecting it's quality. Grinding finer or steeping longer could lead to over extraction so while the coffee might taste stronger it also could be bitter.
I just got an Aerobie Aeropress and if you use the scoop it comes with to measure out your beans and follow their dosing and steeping directions you'll get a strong cup with a character closer to espresso than french press or vacuum. My wife likes strong tasting coffee and she finds the Aeropress tasty. The steep/extraction time is also shorter than other methods if you follow the directions and the paper filters it comes with are pretty fine so I don't think you're pulling out a lot of caffeine and the coffee oils are also picked up by the filter so the cup is smooth.
Other than up dosing with the grinds the only other way to get stronger tasting coffee would be to get into espresso.
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Posted by mrgnomer on 2006-05-28 15:49:05 Post Subject: Re: Making your coffee stronger and more flavorful?
What is the best way to strengthen your coffee at home? It seems in my opinion that the best method is to add more grounds. I have tried over grinding for a finer grind but that doesn't always yield the best results. Lately I have moved away from the automatic drips to using a manual drip at home and it seems to allow me more control over the water temperature, drip rate and brew time. I feel I am making some of the most flavorful coffee of my life. There are still times where I want it stronger and I am experimenting with the amount of grounds. For example, rather than the normal 8 tablespoons I'll use for making two 10-12 mugs, I'll add an aditional tablespoon.
Thanks for any comments.
Using a french press with a med grind dosed high and steeping for 3+min with less water than you usually do will get you strong coffee. If it's too strong you can always dilute it with some water without affecting it's quality. Grinding finer or steeping longer could lead to over extraction so while the coffee might taste stronger it also could be bitter.
I just got an Aerobie Aeropress and if you use the scoop it comes with to measure out your beans and follow their dosing and steeping directions you'll get a strong cup with a character closer to espresso than french press or vacuum. My wife likes strong tasting coffee and she finds the Aeropress tasty. The steep/extraction time is also shorter than other methods if you follow the directions and the paper filters it comes with are pretty fine so I don't think you're pulling out a lot of caffeine and the coffee oils are also picked up by the filter so the cup is smooth.
Other than up dosing with the grinds the only other way to get stronger tasting coffee would be to get into espresso.
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View entire thread: Making espresso with regular coffee maker?
Posted by wallisj on 2005-07-25 11:19:19 Post Subject:
Assuming you're talking about a drip machine then i'm afraid its physically impossible.
Espresso by definition is not brewed, its extracted under pressure.
Expresso is generated by subjecting finely ground coffee to approx 9 BAR(9 x the normal atmospheric pressure) of pressure. It takes around 25 seconds to produce approx 2oz of espresso. A drip brewer just dribbles water onto coffee which soaks through the coffee and gets imparted with some coffee oils and flavours.
Hope this helps
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Posted by wallisj on 2005-07-25 11:19:19 Post Subject:
Assuming you're talking about a drip machine then i'm afraid its physically impossible.
Espresso by definition is not brewed, its extracted under pressure.
Expresso is generated by subjecting finely ground coffee to approx 9 BAR(9 x the normal atmospheric pressure) of pressure. It takes around 25 seconds to produce approx 2oz of espresso. A drip brewer just dribbles water onto coffee which soaks through the coffee and gets imparted with some coffee oils and flavours.
Hope this helps
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View entire thread: Does good espresso always have to have the cream on top???
Posted by rcs1 on 2005-06-15 19:49:12 Post Subject:
With the small exception that moka pots are incapable of producing actual crema. Yes, they do produce foam, but this foam isn't the same as what sits on top of an actual shot from a pump (or lever) driven machine.
What wasn't mentioned yet is the difference in pressure. The machine from BBB, is steam driven. IE, water heats in a closed chamber, forming vapor pressure, which forces water up a tube to where you have the coffee in the basket. It then is forced through the coffee under the power of steam alone. The maximum pressure of this is around 1.2 bar.
An actual espresso machine is quite different. Basically they work under much higher pressure, using 9 bar (approx 135 psi) to force 197-203 degree water through a finely ground and compacted cake. How it arrives at this pressure can either be through a pump (very common) or a lever (somewhat uncommon).
What you are getting out of your BBB machine isn't espresso, it's strong coffee. The same goes for moka pots. Yes, they are called espresso makers, but they really aren't. True espresso must have the high pressure extraction, because only this is able to produce the emulsion of coffee oils and particles with the water that is truly crema.
Chris
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Posted by rcs1 on 2005-06-15 19:49:12 Post Subject:
With the small exception that moka pots are incapable of producing actual crema. Yes, they do produce foam, but this foam isn't the same as what sits on top of an actual shot from a pump (or lever) driven machine.
What wasn't mentioned yet is the difference in pressure. The machine from BBB, is steam driven. IE, water heats in a closed chamber, forming vapor pressure, which forces water up a tube to where you have the coffee in the basket. It then is forced through the coffee under the power of steam alone. The maximum pressure of this is around 1.2 bar.
An actual espresso machine is quite different. Basically they work under much higher pressure, using 9 bar (approx 135 psi) to force 197-203 degree water through a finely ground and compacted cake. How it arrives at this pressure can either be through a pump (very common) or a lever (somewhat uncommon).
What you are getting out of your BBB machine isn't espresso, it's strong coffee. The same goes for moka pots. Yes, they are called espresso makers, but they really aren't. True espresso must have the high pressure extraction, because only this is able to produce the emulsion of coffee oils and particles with the water that is truly crema.
Chris
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View entire thread: The Aerobie????
Posted by mrgnomer on 2006-06-03 13:55:44 Post Subject:
mrgnomer,
The thing I look for in coffee is full, rich, nutty, and rich.........so would French Press, drip or Percolator be a better method? It seems anything using a filter can rob some oils and flavor....although Melitta is making a new Flavor Brew filter allowing more oil to pass.
The other thing is that I believe you want a fine grind for the best extraction. But this become a problem with French Press and Percs. I have been looking at the new Tirra coffee pull but this would require a more coarse grind as well.
Maybe I need to move onto espresso.......but I do not like the tiny servings you get with espresso.
Yeah, the tiny servings could be an issue when you're used to full cups of coffee. It's one of the things that compromises cafe espresso, I think. Cafe's would tend to pull for long shots to up the volume and keep N.A. customers who aren't used to small servings of coffee happy. Quantity over quality makes for not so good espresso.
A good regular espresso is about 2 oz for a double and less for a denser restricted shot. Still, if you get a taste for the richness and deep flavour of an espresso the quality of a good shot is much more important than the quantity. Less becomes more. If you want to stretch a shot or if straight espresso is too intense for you , you can always add some heated water to make an Americano.
Grinding fine will increase extraction but it's not always the way to go. Grinding too fine or steeping too long or using water that's too hot will overextract grinds and give you bitterness. As far as I know, French press is an ideal method of brewing that lets a lot of oils through. I think it's in the screen. The french press screen is not as fine as other brewing methods and the steep time is about 3 minutes, depending on your taste, and with the grinds sitting on the bottom while the filter screens them from the top the oils float through. The coarser screen means more slurry getting through as well so the french press cup using a fine grind will have some sludge.
The inventor of the Aeropress is talking about marketing coarser screens so theoretically it'll be possible to brew a cup with more coffee oils.
But, if you're looking for full, rich, nutty, rich coffee, I'd say espresso is the way to go. The extraction process of espresso draws out more coffee oils than any other method by virtue of the water pressure that's exerted on the grinds. It's in the crema and a good shot is almost 100% crema to the end of the pull. That's suspended coffee oils that do settle out over time but fill a cup with rich foam during the pull. The taste of espresso is very particular but if you have a taste for it you may find it superior to all brewed coffee. That can explain espresso obsession and why some home baristas have grinder, machine and accessory set ups that cost more than their cars. There is some skill required to pull espresso from a good semi automatic machine with respect to preparing the grinds for extraction and understanding your machine to ensure ideal extraction which might be bothersome for some but if you're a hand's on kind of person and like espresso it's part of the fun and attraction.
I don't know how much of an investment you want to make but a french press, moka pot and Aeropress all together probably won't cost more than a mid to high end drip machine. Drip machines take away the control of too many variables like grind saturation, steep time and water temp and they are notorious for doing it badly. Personally I'd go with the method that gives the greatest amount of control to the brewer. That would end up being fully manual methods where you controlled all the variables that go into making good coffee. Get a good burr grinder that grinds evenly, use the freshest beans you can and experiment with grinds, steep times, water temp, grind quantity...until you find the method that suits your taste. I don't have experience with either a moka pot or perculator so I can't say what kind of coffee they brew but the opinions I've read say they do a good job at making strong coffee.
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Posted by mrgnomer on 2006-06-03 13:55:44 Post Subject:
mrgnomer,
The thing I look for in coffee is full, rich, nutty, and rich.........so would French Press, drip or Percolator be a better method? It seems anything using a filter can rob some oils and flavor....although Melitta is making a new Flavor Brew filter allowing more oil to pass.
The other thing is that I believe you want a fine grind for the best extraction. But this become a problem with French Press and Percs. I have been looking at the new Tirra coffee pull but this would require a more coarse grind as well.
Maybe I need to move onto espresso.......but I do not like the tiny servings you get with espresso.
Yeah, the tiny servings could be an issue when you're used to full cups of coffee. It's one of the things that compromises cafe espresso, I think. Cafe's would tend to pull for long shots to up the volume and keep N.A. customers who aren't used to small servings of coffee happy. Quantity over quality makes for not so good espresso.
A good regular espresso is about 2 oz for a double and less for a denser restricted shot. Still, if you get a taste for the richness and deep flavour of an espresso the quality of a good shot is much more important than the quantity. Less becomes more. If you want to stretch a shot or if straight espresso is too intense for you , you can always add some heated water to make an Americano.
Grinding fine will increase extraction but it's not always the way to go. Grinding too fine or steeping too long or using water that's too hot will overextract grinds and give you bitterness. As far as I know, French press is an ideal method of brewing that lets a lot of oils through. I think it's in the screen. The french press screen is not as fine as other brewing methods and the steep time is about 3 minutes, depending on your taste, and with the grinds sitting on the bottom while the filter screens them from the top the oils float through. The coarser screen means more slurry getting through as well so the french press cup using a fine grind will have some sludge.
The inventor of the Aeropress is talking about marketing coarser screens so theoretically it'll be possible to brew a cup with more coffee oils.
But, if you're looking for full, rich, nutty, rich coffee, I'd say espresso is the way to go. The extraction process of espresso draws out more coffee oils than any other method by virtue of the water pressure that's exerted on the grinds. It's in the crema and a good shot is almost 100% crema to the end of the pull. That's suspended coffee oils that do settle out over time but fill a cup with rich foam during the pull. The taste of espresso is very particular but if you have a taste for it you may find it superior to all brewed coffee. That can explain espresso obsession and why some home baristas have grinder, machine and accessory set ups that cost more than their cars. There is some skill required to pull espresso from a good semi automatic machine with respect to preparing the grinds for extraction and understanding your machine to ensure ideal extraction which might be bothersome for some but if you're a hand's on kind of person and like espresso it's part of the fun and attraction.
I don't know how much of an investment you want to make but a french press, moka pot and Aeropress all together probably won't cost more than a mid to high end drip machine. Drip machines take away the control of too many variables like grind saturation, steep time and water temp and they are notorious for doing it badly. Personally I'd go with the method that gives the greatest amount of control to the brewer. That would end up being fully manual methods where you controlled all the variables that go into making good coffee. Get a good burr grinder that grinds evenly, use the freshest beans you can and experiment with grinds, steep times, water temp, grind quantity...until you find the method that suits your taste. I don't have experience with either a moka pot or perculator so I can't say what kind of coffee they brew but the opinions I've read say they do a good job at making strong coffee.
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View entire thread: DIGIROSTO PRO-1500
Posted by getusnet on 2005-04-18 07:36:09 Post Subject: Buyer Beware
Greetings, Mine was not the "new and improved" however the problems I had were only part of the "new improvements" and I lady I spoke with in England did have the new and improved. #1 the halogen light/heat bulb breaks all the time leaving you with glass shards in your coffee - the sole source for the bulb is the US Distributor or IMEX - if your relationship goes sour you're out of luck. #2 the entire process is held together by a spring pin (go the a hardware store and see what that is) - meaning the drum is connected to the gear motor with this little pin and mine fell out at least 4 times giving me a fire in the drum (it stops turning and you have a 400 degree pile of beans that ignites). #3 because of how delicate the machinery is, the natural buildup of coffee oils (that burn off in a traditional roaster) mess up the bean feed and discharge doors. Within a couple months, the heat had left my computer faulty - electrical components too close to heat without adequate insulation. #4 The smoke eliminator gets gunked up with the smoke/oils it is trying to burn off leaving you with a "smoking roaster" (like all coffee roasters) and NO ventilation (this was addressed in the "new and Improved" and I have heard still isn't proven) - - I could go on, but I think you get the point.
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Posted by getusnet on 2005-04-18 07:36:09 Post Subject: Buyer Beware
Greetings, Mine was not the "new and improved" however the problems I had were only part of the "new improvements" and I lady I spoke with in England did have the new and improved. #1 the halogen light/heat bulb breaks all the time leaving you with glass shards in your coffee - the sole source for the bulb is the US Distributor or IMEX - if your relationship goes sour you're out of luck. #2 the entire process is held together by a spring pin (go the a hardware store and see what that is) - meaning the drum is connected to the gear motor with this little pin and mine fell out at least 4 times giving me a fire in the drum (it stops turning and you have a 400 degree pile of beans that ignites). #3 because of how delicate the machinery is, the natural buildup of coffee oils (that burn off in a traditional roaster) mess up the bean feed and discharge doors. Within a couple months, the heat had left my computer faulty - electrical components too close to heat without adequate insulation. #4 The smoke eliminator gets gunked up with the smoke/oils it is trying to burn off leaving you with a "smoking roaster" (like all coffee roasters) and NO ventilation (this was addressed in the "new and Improved" and I have heard still isn't proven) - - I could go on, but I think you get the point.
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View entire thread: The Aerobie????
Posted by mrgnomer on 2006-05-24 17:17:32 Post Subject:
What is crema
Anyway, I may pass on the Aerobie. I have talked to quite a few top roasters in the country and they all recommend either French Press or another manual process such as a manual drip or even a vacuum. I have gotten away from all machines, etc. manual is the way for home coffee. I'd rather spend the money for a good grinder!
Now, I am a novice when it comes to espresso......so I need to learn.
Crema is the foam that is created during an espresso pull. If I remember right it's a colloidal(?) suspension of coffee oils and CO2 that forms as fresh grinds are extracted with water under pressure. For espresso the pressure is 8+ atmospheres. Crema is produced by fresh roasted beans. Stale beans produce little or no crema.
The Aerobie is a manual method similar in function to a french press but it's process is closer probably to a vacuum press. I read some opinions on another site about the Aerobie and the consensus seems that it's a good method for extraction and has some advantages over other methods but in the end it's different, not better. The paper filters that come with the Aerobie filter out a lot of the coffee oils so you won't get as oil rich a cup as a french press but the Aeorbie's cup is smooth and with the shorter extraction period and higher pressure the cup will have less caffeine and tend to taste more espresso like. I think it's a good alternative to a french press if you want to brew just 1 or 2 cups at a time. It's easy to clean, looks like it's made of durable, light plastic and I'd take an Aerobie with me travelling vs. a glass french press.
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Posted by mrgnomer on 2006-05-24 17:17:32 Post Subject:
What is crema
Anyway, I may pass on the Aerobie. I have talked to quite a few top roasters in the country and they all recommend either French Press or another manual process such as a manual drip or even a vacuum. I have gotten away from all machines, etc. manual is the way for home coffee. I'd rather spend the money for a good grinder!
Now, I am a novice when it comes to espresso......so I need to learn.
Crema is the foam that is created during an espresso pull. If I remember right it's a colloidal(?) suspension of coffee oils and CO2 that forms as fresh grinds are extracted with water under pressure. For espresso the pressure is 8+ atmospheres. Crema is produced by fresh roasted beans. Stale beans produce little or no crema.
The Aerobie is a manual method similar in function to a french press but it's process is closer probably to a vacuum press. I read some opinions on another site about the Aerobie and the consensus seems that it's a good method for extraction and has some advantages over other methods but in the end it's different, not better. The paper filters that come with the Aerobie filter out a lot of the coffee oils so you won't get as oil rich a cup as a french press but the Aeorbie's cup is smooth and with the shorter extraction period and higher pressure the cup will have less caffeine and tend to taste more espresso like. I think it's a good alternative to a french press if you want to brew just 1 or 2 cups at a time. It's easy to clean, looks like it's made of durable, light plastic and I'd take an Aerobie with me travelling vs. a glass french press.
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