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Any non Espresso brew method from Drip Filter, Syphon or Vacuum, Plunger, Ibrik, Stovetop, Mocha Pot, Aeropress, Cold Press, Percolator, Presso or any other mad scientist process that doesn't have a pump and boiler combined.
Entry level (sub $500) domestic appliances that you would expect to find in the kitchen section of whitegoods stores. You can get a pretty good coffee from machines in this category if you use fresh coffee and dose/tamp well.
Pointy End ($1500-$3000) will find machines that are capable of making espresso at the same time that you are texturing milk. This end of the market also tends to get some real design flair and lot and lots of shiny stainless. Mostly the machines in this category are direct descendants of Cafe class machines.
Extreme Machines ($3000+) is the very serious end of the home espresso machine market. Some of the machines you will find in here would be comfortable in just about any cafe on the planet and most will have similar installation requirements (plumbing, maintenance etc). Most CoffeeSnobs drool over the very pretty toys in this category.
I've got some of this 4 days post too, faster ramp to just the whiff of 2C.
Just ran a double ristretto through the Lido and the triple basket - and wow is there some stuff going on here!
Very exotic - I found it lighter in body than the Gambella...
Sorry, no early back-stage pass for the connected Behmor in Australia, the tour starts with 120v in the USA this time.
What you are seeing is one of the first prototypes, not a production version but the interface is cute on both Android and...
That is quite impressive. If I needed to make more than say 4-6 cups back to back on a consistent basis, I would definitely consider a step up from the silvia.
As it stands i make 2-4 a day. If I have guests I might make 4-6 back to back. That...
If the lifespan of the BDB is only 2.5 years, Is It good luck or good management on my part?
This month I will have had mine for 3.5 years and it is still going strong.
The only trouble I have had is a failed O ring that was fixed under...
Call it what you wish, but i assume they are some form of coffee (oil ?) residues left from previous brews.
So , inevitably they must be old ( stale ?) and reheated many times (burnt ?).. but we shall call it "seasoning" so as not to offend the ...