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Thread: describe cupping quality diff. 1 machine 2 othR

  1. #1
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    describe cupping quality diff. 1 machine 2 othR

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hey- it seems plenty of people constantly consider upgrades. It would be good to hear described the actual differences (if any) in the taste, look, feel of a brew~ between machines. I guess whats prompting me is a desire for perfection in the cup. I realise there are heaps of variables- but I think it would be possible to get some consistency. It seems every second person owns a silvia- how do the coffees change from say the silvia to a giotto?
    That way I can determine whether it would be worth saving longer- or just launch out and get a cheaper one.
    So to start...
    I exchanged my 179 dollar sunbeam for an incanto saeco with no marked difference in quality.
    I have used Tasmanian gourmet coffee-bliss almost exclusively but cannot achieve the cafe taste as yet. :-[

  2. #2
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    Re: describe cupping quality diff. 1 machine 2 o

    I think with luck, and some skill you can pull great shots on almost any home machine, but the reason for the upgrade to HX type, semi commercial machines is the greater ease with which you can pull consistently good shots. Stronger steam performance is another plus.

  3. #3
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    Re: describe cupping quality diff. 1 machine 2 o

    going from the sunbeam to a hx machine, I noticed that the brew temp was hotter (the espresso was hotter when I went to drink it), and I could actually taste the chocolate notes in my espresso, whereas on the sunbeam, every coffee tasted like sour fruit (lower brew temp).

    of course, the flip side of this is that its also easier to burn coffee (hxs can overheat the water), so there was also a taste difference, akin to leather, wet wood and ash.

    but when the shots good, its really, really good!

  4. #4
    Senior Member fatboy_1999's Avatar
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    Re: describe cupping quality diff. 1 machine 2 o

    Well, I went from a Delonghi machine and grinder (KG100) to a Silvia/Rocky about 18 months ago.
    I had been roasting my own coffee for a little while at that point and noticed the biggest difference was due to the grinder.
    As I now had a grinder capable of going fine enough, I was immediately getting far more crema than before. I got better shot quality due to the volumes and timings being right. It took me some time to really get down to 30ml/30 seconds, but as I did, the coffee got better and better.

    I usually drink lattes and had always had them with sugar. As the coffee quality has increased, the need for sugar is waning. I think I am still adding it these days out of habit and I am really trying to stop putting it in.

    As an intesting aside, I dragged the Delonghi out a few months back and made some shots using coffee ground with the Rocky. The result was far better than anything I ever produced with the KG100 grinder (Same as Solis and *$s grinder). So I would reiterate what many have said before - DONT SKIMP ON THE GRINDER.

    Next step of course is temperature surfing, PID and all manner of nerdish behaviour. All of which, we will join in with lustily!

    Brett.

  5. #5
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    Re: describe cupping quality diff. 1 machine 2 o

    Firstly, you need to gain experience with whatever machine you are using in order to get the best coffee possible out of it. This is irrespective of brand / *model / price bracket of equipment.

    To expedite the process it will be much quicker if you take a lesson given by a *professional.

    There are an awful lot of people that buy bigger & "better" & more expensive machines because they read about how good they are or how much they improve your coffee.

    This in essence is wrongful....because if you do not know how to operate it it will give you rubbish....much the same as if you go and buy an expensive car expecting it to do great things for you, but you dont know how to drive or dont have a licence yet! At that stage of your development as an operator, the good quality equipment is no good to you...yet....although it should be easier for you to learn on.

    So after reading how "great" *silvias are supposed to be....how many people go out and buy one expecting it to transform their cuppas, and are disappointed by the awful coffee they turn out...quite a few....until they learn how to use it properly.

    Having said all the above about operator expertise, here are a few other little points about the equipment youve mentioned.

    If you purchase a silvia, remove the standard silvia coffee filters and option the larger generic commercial filters (they are a direct swap), take a lesson, practice practice practice and learn your machine. You will make a commercial quality coffee. If thats what you are after...you will get it or very close to it.

    But remenber the *method of operation* of the silvia is just as with any other domestic espresso machine. Its fiddly, and it fluctuates greatly in temperature (and thats where your accumulated expertise, knowledge, understanding & practice comes into it) so unless you are on the ball all the time, the quality of your coffee will vary....

    If you instead go to a semi-commercial ( or so called "heat exchanger" machine), athough the same caveats of operator expertise apply, the method of operation will ultimately be easier, the fluctuations in temp will be easier to handle due to greater capacity of the machine (they wont peak and trough so quickly or to such "extremes") , it will satisfy you infinitley more, there will be no question about whether it really is capable of making you commercial quality coffee, and you will never want to see any kind of domestic machine including silvia ever again.

    Hope this helps,
    FC.

  6. #6
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    Re: describe cupping quality diff. 1 machine 2 o

    I appreciate all these comments. I feel like Ive just jumped from my fish bowl into the ocean... so much to learn, so many variables. Ill do a bit of swimming before I dive into a new machine. ;)

  7. #7
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    Re: describe cupping quality diff. 1 machine 2 o

    Ok, it doesnt need to be that complicated for you...

    Select a budget that you are comfortable with, and above which you as an individual are not prepared to spend, go to a specialist coffee machine vendor and find out whats in your budget and ask what it will do for you. In the end, it is the vendors job to fit the right type of machine to the clients requirements.

    If your budget stretches to say for example $3000.00, then why wouldnt you buy a high end semi-commercial machine and matching grinder for your 4 coffees a day. If on the other hand your budget only stretches to say for example $1000.00, buy a good domestic machine and reqiusite grinder.

    If you are in the $1000.00 proce bracket, there is no point worrying about what you *might be missing out on* if you were to buy something more expensive, because it is not in your equation at this time or maybe in the foreseeable future.

    To wait indefinitely to save up to get something "better", is to deprive yourself of one the simple pleasures in life now, and whilst spending a lot more money will get you much nicer and easier to use equipment with more capacty to entertain....the differencial in price will not necessarily translate into an espresso that is "that much" better! ;)

    But in the end and as as been said here before by others...it simply comes down to "whatever floats your boat".

    Hope this helps.

    Regardz,
    FC.

  8. #8
    Mal Dimal's Avatar
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    Re: describe cupping quality diff. 1 machine 2 o

    Behmor Brazen - $249 - Free Freight
    As usual FC,

    Extremely well described [smiley=tekst-toppie.gif],

    Mal.



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