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Post by Winterland on Oct 11, 2014 22:16:05 GMT -6
Found some great deals on Craigslist by being patient. Purchased one of these machines for $30 with all kinds of accessories and another for $45. Both like new. They are $300 new. I think people give them as gifts and some people don't use them. They were sold by Starbucks but are made by one of the better espresso maker companies. I just need a good grinder. That is an amazing deal. I started out with one of those Starbucks branded machines. They're made by an Italian company, Saeco, and are capable of producing a really decent espresso. Make sure you do this though... you'll be glad you did. www.slideshare.net/monicaescriba33/depressurizing-the-saeco-pressurized-portafilter-espresso-machines-homebaristaI don't understand what the purpose of doing this is. It seems to remove the part that makes the pressure build. I thought that is what is wanted. The water to be pressurized when pushing through the coffee grounds. |
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Post by julian on Oct 12, 2014 3:19:14 GMT -6
I don't understand what the purpose of doing this is. It seems to remove the part that makes the pressure build. I thought that is what is wanted. The water to be pressurized when pushing through the coffee grounds. Yes, you're right... but if you actually look at how pressurised portafilters are constructed and work, that's not what's happening. They artificially create resistance (hence, pressure) but in doing so allow the user to 'get away with' a grind that won't actually make good espresso. In other words, it's not the coffee grounds that are creating the correct pressurisation. So, they're much easier to use - and appear to give OK results - but it's smoke and mirrors that, in reality, is preventing you from doing things properly and achieving a better drink. You may find this thread of interest on the subject: www.home-barista.com/tips/why-are-pressurized-portafilters-bad-t24632.htmlRemove the pressurisation device, use a decent grinder and then perfect your technique. Doing that, you can get some really good results from the Starbucks machine. |
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Post by Old26 on Oct 12, 2014 12:38:03 GMT -6
I guess being the old guy here I do things the old way - using my La Pavoni lever machines. My burr took a dive and I need to get a new one. Recommendations welcomed. I also have to take both of my machines in the get all tuned up and new seals, etc. These are my two currently.   |
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Post by Winterland on Oct 12, 2014 22:52:53 GMT -6
So, here's a question for the coffeeheads... and one I'm still unable to answer myself... If you could only drink ONE of these from today until you die, which would you choose: beer or coffee? That is easy for me coffee. It gets my day going. My latte and oatmeal with berries and a whey protein shake and I am good to go. I love beer but have mellowed on the drinking lately. |
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Post by Winterland on Oct 12, 2014 22:57:15 GMT -6
I don't understand what the purpose of doing this is. It seems to remove the part that makes the pressure build. I thought that is what is wanted. The water to be pressurized when pushing through the coffee grounds. Yes, you're right... but if you actually look at how pressurised portafilters are constructed and work, that's not what's happening. They artificially create resistance (hence, pressure) but in doing so allow the user to 'get away with' a grind that won't actually make good espresso. In other words, it's not the coffee grounds that are creating the correct pressurisation. So, they're much easier to use - and appear to give OK results - but it's smoke and mirrors that, in reality, is preventing you from doing things properly and achieving a better drink. You may find this thread of interest on the subject: www.home-barista.com/tips/why-are-pressurized-portafilters-bad-t24632.htmlRemove the pressurisation device, use a decent grinder and then perfect your technique. Doing that, you can get some really good results from the Starbucks machine. I have been happy with my lattes. They taste as good as the $4 coffee shop ones to me. I do understand though and if I am feeling ambitious I might give it a go. Need a good grinder first. Time to watch Craigslist. |
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Post by Winterland on Oct 12, 2014 22:59:50 GMT -6
I guess being the old guy here I do things the old way - using my La Pavoni lever machines. My burr took a dive and I need to get a new one. Recommendations welcomed. I also have to take both of my machines in the get all tuned up and new seals, etc. These are my two currently. Wow those are very cool looking. Almost sounds like a car, bringing in for a tune up and new seals. |
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Post by Old26 on Oct 13, 2014 8:55:52 GMT -6
I guess being the old guy here I do things the old way - using my La Pavoni lever machines. My burr took a dive and I need to get a new one. Recommendations welcomed. I also have to take both of my machines in the get all tuned up and new seals, etc. These are my two currently. Wow those are very cool looking. Almost sounds like a car, bringing in for a tune up and new seals. Yeah, initial cost is high, then you get about 3-4 years of trouble free use. It pays for itself in less than 6 months for me. Then, you get the tune ups. I can do them - I have in the past - but for some reason, I don't have the desire to now. Maybe when I actually think about writing $400 check to do it as opposed to spending about $60 on parts, I'll get motivated... |
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Post by julian on Oct 15, 2014 1:50:10 GMT -6
My burr took a dive and I need to get a new one. Recommendations welcomed.
Many/most coffee shops buy them - because they're basically great - and then end up selling them once they go bust (fairly frequently), so you can often pick them up, barely used, for huge reductions.
Unless you want to spend mega-bucks, there's really nothing that out-performs them. |
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Post by Old26 on Oct 15, 2014 8:43:47 GMT -6
Cheers Julian! I'll have a look for this.
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Post by julian on Oct 28, 2014 3:54:33 GMT -6
For those who use a filter machine or pour-over, I really can't recommend these filters highly enough: www.swissgold.com/e/goldfilter.phpThey make for a cleaner, brighter cup. I've done several blind tastings and picked the Swissgold made brews out against plastic and paper filters every time. Wouldn't use my filter machine without one these days. |
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Post by Old26 on Oct 28, 2014 9:05:17 GMT -6
For those who use a filter machine or pour-over, I really can't recommend these filters highly enough: www.swissgold.com/e/goldfilter.phpThey make for a cleaner, brighter cup. I've done several blind tastings and picked the Swissgold made brews out against plastic and paper filters every time. Wouldn't use my filter machine without one these days. Julian, Been using those for I think decades now. Sure, it's messier, but we also did blind tests at UCLA for our morning and afternoon coffee breaks. If you must use paper in a pinch, use the unbleached papers. |
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Post by Deleted on Oct 28, 2014 9:54:04 GMT -6
i've also been using their filters for well over a decade now. some mornings i also use their pour over device. it's a 2-pc system where the grounds sit in the filter, and the water is diffused in a shower stream over the grounds.  |
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Post by Tobesjones on Nov 5, 2014 9:25:14 GMT -6
Anyone use a Chemex or some other small 3-5 cup system?
Need some suggestions for a new morning coffee system and figured the forum of distinguished polished gentlemen would be the place.
I have been hand grinding and french pressing every morning. Takes too long, too messy. Grids end up in coffee. Wife-be-be concerned with my cholesterol..... Help.
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Post by davelewis on Nov 5, 2014 10:21:51 GMT -6
Hey Scott. I have an older Starbucks Barista model espresso that I've had for about 12 years. They are fairly inexpensive, and mine gets run heavily on a daily basis, and its still going strong. On the cholesterol note, I had been running around 210-215, and tried filtering my coffee, but it didn't change anything. Stopped eating sugar, and processed foods, immediatly lost 15 lbs., and last checkup cholesterol at 190. I'd rather stop eating crap, than ever give up my coffee!
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Post by Deleted on Nov 5, 2014 12:07:46 GMT -6
scott if you like the flavor the immersion brew that the french press gives, but want something a bit less muddy you might want to take a look at the clever drip: www.sweetmarias.com/clevercoffeedripperpictorial.phpi use one pretty regularly and like the control and variety it allows. it can be used as a straight pour over or as an immersion brew similar to a french press, but in conjunction with a filter (you can control how oily you want it by using paper or 'gold mesh' filters). it's also inexpensive, not bad to have in the back of the cupboard.
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Post by Tobesjones on Nov 5, 2014 19:41:49 GMT -6
scott if you like the flavor the immersion brew that the french press gives, but want something a bit less muddy you might want to take a look at the clever drip: www.sweetmarias.com/clevercoffeedripperpictorial.phpi use one pretty regularly and like the control and variety it allows. it can be used as a straight pour over or as an immersion brew similar to a french press, but in conjunction with a filter (you can control how oily you want it by using paper or 'gold mesh' filters). it's also inexpensive, not bad to have in the back of the cupboard. I am willing to give this a go. Reminds me of those cheap Vietnamese brewing kits. Thanks man! |
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Post by bentin on Dec 28, 2014 11:31:43 GMT -6
Saw the Stumptown comments earlier, they're great guys. Between them, Intelligentsia and Caffe Vita, it's hard to go wrong. My work setup:  |
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Post by bennyrum on Dec 30, 2014 0:55:02 GMT -6
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Post by Griffin on Jan 12, 2015 14:23:17 GMT -6
I have been seriously into coffe for about 11 years. I have worked in restaurants along time but in 2004 I got a good friend who both taught me alot more and also helped me get beans and gear. I got my first proper espresso machine in 2008. Before that I used a Krups automaic (put water in one side and beans on the other - press a button) cost about $1700. It broke so i got another one, and when that broke too I got my machine:  Its an E-61 based dual boiler with very small dimensions. I use it together with an M5 macap grinder. I know it isnt the best but I got a deal on it. I have changed the burrs once. Only mods I did to it was build a preasure gauge and dial i the OPV to lower it from the crazy 13bar to a better 10-ish. I also changed some of the plastics inside like o-rings, t-couplings from plastic to metal, enhanced some tubings and thats it. Other then that I just got a naked portafilter, ridgeless baskets, better tampers, scales, gaskets and stuff like that. So for my espresso in the evenings and the caps in the mornings I love a dark roast. I mainly make ristrettos. For normal coffe I use an aeropress and here I love the light rost. I dont like the citrus flavours, but more the berries. What is the same with both machines and my view on coffe is that I always strive to get just the best coffe taste - no sour, no bitter no nothing but pure and delicious coffe. I use to get my beans from a micro rostery, and they have to be fresh. For espresso I grind as I brew, but for aeropress I have found that I can grind the whole lot and freeze and just take out what I need for a few days. Before you scream out and want to kill me...this coffe is mainly for the mornings and I have set the bar a little lower here. I am through with the hassle of emptying my grinder and cleaning it and readjusting it just because I use different equipment. Now it stays on the perfect spot for espresso and the aeropress gets pregrind beans. But if you try it I think you will be amazed at how good it actually is. If you get fresh beans it will still produce crema after a freeze. The key is to not take out more powder then you use in the windows it has. I always use the inverted technique with the aeropress. The manual way is just wrong. You will always get drips starting before you are through and you cannot control the process as good. Here is a guide to the inverted technique: stumptowncoffee.com/brew-guides/aeropress/ What I do is dial everything in with the beans I like. This means I find the grind that works with just a stirring and then imediate press. This gives me good coffe taste and less risk of getting bitter taste. Start with the the Aeropress upside down. Thoroughly pre-soak filter. 19,5 – 20g coffee, ground slightly courser than filter grind 2 dl water Stir 4 times Stop stirring, secure the filter an turn at ca 10 seconds.(Total contact time ca 15 sec.) Press, stop before "psssh"-sound and serve. |
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Post by Griffin on Jan 12, 2015 14:38:10 GMT -6
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Post by Old26 on Jan 12, 2015 17:51:17 GMT -6
That's sex right there...
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Post by exophobe on Jan 12, 2015 22:05:01 GMT -6
Thanks Griffin, I'll have to give that a shot. I've been making due with bad coffee at work and really need to get back on track. |
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Post by Winterland on Jan 12, 2015 22:16:33 GMT -6
GriffinThat does look amazing. I am already addicted to my morning latte, that I make myself of course. I had to look up ristretto.
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Post by Griffin on Jan 13, 2015 7:20:02 GMT -6
To be fair, its easier to pull a good ristretto then a true doubble and thats mainly why I do it.
And about the aeropress, i asume it mostly comes down to beans, grind, water temp and contact time before if its inverted or not. Just to be clear.
I actually have a hard time finding beans that will give me a good enough brew. The cheap are out, the middle expensive is ok, but i really got to buy from the best (world cup top 10, cup of excellence and so on) to get a super good coffe.
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Post by Tobesjones on Jan 13, 2015 8:04:51 GMT -6
I have been seriously into coffe for about 11 years. I have worked in restaurants along time but in 2004 I got a good friend who both taught me alot more and also helped me get beans and gear. I got my first proper espresso machine in 2008. Before that I used a Krups automaic (put water in one side and beans on the other - press a button) cost about $1700. It broke so i got another one, and when that broke too I got my machine: Its an E-61 based dual boiler with very small dimensions. I use it together with an M5 macap grinder. I know it isnt the best but I got a deal on it. I have changed the burrs once. Only mods I did to it was build a preasure gauge and dial i the OPV to lower it from the crazy 13bar to a better 10-ish. I also changed some of the plastics inside like o-rings, t-couplings from plastic to metal, enhanced some tubings and thats it. Other then that I just got a naked portafilter, ridgeless baskets, better tampers, scales, gaskets and stuff like that. So for my espresso in the evenings and the caps in the mornings I love a dark roast. I mainly make ristrettos. For normal coffe I use an aeropress and here I love the light rost. I dont like the citrus flavours, but more the berries. What is the same with both machines and my view on coffe is that I always strive to get just the best coffe taste - no sour, no bitter no nothing but pure and delicious coffe. I use to get my beans from a micro rostery, and they have to be fresh. For espresso I grind as I brew, but for aeropress I have found that I can grind the whole lot and freeze and just take out what I need for a few days. Before you scream out and want to kill me...this coffe is mainly for the mornings and I have set the bar a little lower here. I am through with the hassle of emptying my grinder and cleaning it and readjusting it just because I use different equipment. Now it stays on the perfect spot for espresso and the aeropress gets pregrind beans. But if you try it I think you will be amazed at how good it actually is. If you get fresh beans it will still produce crema after a freeze. The key is to not take out more powder then you use in the windows it has. I always use the inverted technique with the aeropress. The manual way is just wrong. You will always get drips starting before you are through and you cannot control the process as good. Here is a guide to the inverted technique: stumptowncoffee.com/brew-guides/aeropress/ What I do is dial everything in with the beans I like. This means I find the grind that works with just a stirring and then imediate press. This gives me good coffe taste and less risk of getting bitter taste. Start with the the Aeropress upside down. Thoroughly pre-soak filter. 19,5 – 20g coffee, ground slightly courser than filter grind 2 dl water Stir 4 times Stop stirring, secure the filter an turn at ca 10 seconds.(Total contact time ca 15 sec.) Press, stop before "psssh"-sound and serve. Love the aeropress. I have seen the inverted method done with tea but not like this. Just gave it a go and I don't think I am going back. Thank you for this. Those guys at Stumptown always know what they are doing. |
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