Hi, i was wondering if it is possible to make an acceptable flat white for under AUD200.
Ive been looking around and have come to the conclusion that grinding is out of the question for me, due to space constraints (i rent a room), time constraints (i typically drink in the morning before class), money constraints (im poor. a proper grinder costs AUD200+), and drinking patterns (i only take about 5 shots a week!).
Originally i got a Cafe Ristretto, but it was leaky so i returned and got a Breville Bar Italia instead. I somewhat regret that decision. The Bar Italia cannot pull a proper shot as it is steam driven. The Cafe Ristretto was better.
I am thinking of:
1) Getting another Cafe Ristretto. (Hey, at 90 bucks, how bad could it be?)
2) Using the non-pressurized basket from the Bar Italia.
3) Getting a proper tamper.
4) Using pre-ground coffee from the supermarket.
5) Will the above combo produce decent coffee?
6) If i used the pressurized basket, would it clog up eventually with supermarket coffee?
I know the purists will cry blasphemy... but im sure the above combo would produce coffee way better than the best instant coffees.
Questions:
1) Would the bar italias non-pressurized basket fit the cafe ristretto?
2) What size tamper would i need to get?
3) Would the non-presurrized basket produce acceptable coffee with supermarket ground coffee (eg. the illy/lavazza tins)
4) Should i get another more pricey model than the cafe ristretto? If its lifespan is low it may be more economically sound to get a more reliable model. Would the ristretto last a few hundred shots at least? My last unit was leaky from the start.. it had a faulty seal where the water container docked.
I would consider splurging on a Rancilio Silvia / Via Venezia class espresso machine... as they last and my grandchildren may be able to use them.. but it probably would be overkill as i dont plan to grind any time soon. But then again... it does not use aluminium components and is probably healthier on the long run. What do you guys think?
Other Question:
1) Would a Silvia class espresso maker work properly with supermarket ground coffee?
2) Would it produce a satisfactory espresso with say a pack of lavazza oro that was opened a week ago? Or does it demand freshly ground coffee beans?
Ive been looking around and have come to the conclusion that grinding is out of the question for me, due to space constraints (i rent a room), time constraints (i typically drink in the morning before class), money constraints (im poor. a proper grinder costs AUD200+), and drinking patterns (i only take about 5 shots a week!).
Originally i got a Cafe Ristretto, but it was leaky so i returned and got a Breville Bar Italia instead. I somewhat regret that decision. The Bar Italia cannot pull a proper shot as it is steam driven. The Cafe Ristretto was better.
I am thinking of:
1) Getting another Cafe Ristretto. (Hey, at 90 bucks, how bad could it be?)
2) Using the non-pressurized basket from the Bar Italia.
3) Getting a proper tamper.
4) Using pre-ground coffee from the supermarket.
5) Will the above combo produce decent coffee?
6) If i used the pressurized basket, would it clog up eventually with supermarket coffee?
I know the purists will cry blasphemy... but im sure the above combo would produce coffee way better than the best instant coffees.
Questions:
1) Would the bar italias non-pressurized basket fit the cafe ristretto?
2) What size tamper would i need to get?
3) Would the non-presurrized basket produce acceptable coffee with supermarket ground coffee (eg. the illy/lavazza tins)
4) Should i get another more pricey model than the cafe ristretto? If its lifespan is low it may be more economically sound to get a more reliable model. Would the ristretto last a few hundred shots at least? My last unit was leaky from the start.. it had a faulty seal where the water container docked.
I would consider splurging on a Rancilio Silvia / Via Venezia class espresso machine... as they last and my grandchildren may be able to use them.. but it probably would be overkill as i dont plan to grind any time soon. But then again... it does not use aluminium components and is probably healthier on the long run. What do you guys think?
Other Question:
1) Would a Silvia class espresso maker work properly with supermarket ground coffee?
2) Would it produce a satisfactory espresso with say a pack of lavazza oro that was opened a week ago? Or does it demand freshly ground coffee beans?

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