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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.
My VSt's let me grind at 13 or down to 9 - I am not sure what jin(?) might be talking about, as that is a better range by a factor of 2:1 than the standard baskets offer. The difference between 13 and 9 is how I dose, which depends on the shot I...
Yes... but then the people for whom the 2nd part of the site name is more important than the 1st part wouldn't have a place to... um... pontificate. :D
But wait, there are more sites where people have actually spent time investigating this...
2-3 minutes does seem a long time, I wondered when you mentioned 30 seconds in a cafe, also seemed excessive, I've never timed my dose and tamp, however I suspect I would get some change from 30 seconds.
A client of ours has come into hard times and needs to sell her gear. :(
We serviced the machine about 3 months ago and gave it a clean bill of health. The grinder looks pretty good to me from the graphics.
They live on the border, but have...
I get consistent results with zero channelling, but I have time to spend 2-3 minutes getting my dose and tamp perfect, not the 30 seconds you have in a cafe.
The 22g (dose 27g) has fast become my favourite basket for making 2 coffees.
70% = 70% bypass- i.e only 30% goes though the softening process. I think you might be thinking 0%
If it's too soft it tastes flat and boring. In addition at very low TDS and/or ionic content things like boiler probes cannot be earthed by water...