I have now had my Portapresso system (press and grinder) for a tad over two weeks.
My Rossa has performed perfectly out of the box. I followed the instructions to the letter. I only occasionally use the Rosco grinder at home. Robur is boss at my home.
Initially there were some teething problems as I was getting my brain and hands in touch with the completely manual process of making espresso using the Rossa press. Previously my finger pressed a button (La Marzocco Linea) or my hand pulled a lever (Olympia Cremina) but the Rossa is different again. You need to use both hands in harmony with eachother and use your brain to achieve this harmony.
Luckily for me I perservered with a few slight frustrations. Portapresso received several e-mails outlining my problems in getting enough crema in my shots and encouragement and advice were always received soon after. After about six days, the process started to click with me and the shots that I have done since then have improved steadily.
I have taken both machines away with me and stayed in hotels and motels. To me, the portability of the system is a fabulous bonus. In my household I now use the Rossa as the device to make espresso when I have enough time to chill out and be able to enjoy the magical, manual process of espresso extraction. I am currently on holidays, so this process happens both morning and afternoon.
I ordered an extra 14 gram basket (which holds 18 grams of ground coffee easily) and a naked filter head so that I can prepare both baskets and make two coffees back-to-back. Once the baskets are prepared, the pre-heating process for the Rossa takes around 30 seconds and the first coffee is made....followed straight away by the second. In this way I still get to share breakfast and afternoon coffee with my lovely partner.
My biggest leap of faith in getting these devices was that the products were relatively new to the marketplace and in my mind unproven. My brain said that I needed to eyeball the Rossa and Rosco first and foremost...then use them....and then savour the espresso that they make. Only then would I decide to either get them....or not. After sampling the magic shots that the Rossa can produce, I now dare you to try to extract it from my hand!!!!
Even after just over two weeks, the espresso that I make with the Rossa is as good or better than any of my other machines and the potential for further tweaking with pressure profiling is an excitement in itself.
I just about have a Yirgacheffe well and truly nailed and am getting oh-so-close to doing the same with a Nicaraguan. With the large pressure extraction gauge I can reproduce past successes and work in an ever-reducing spiral, drawing out the individual coffees subtle nuances that much further. It is a lifes journey within a lifes journey.
To anyone considering getting the Rossa, I would urge you to go ahead. I love the pressure profiling aspect of mine so would recommend that on the basis of having a visual means to be able to attain repeatability. I think that the stand is vital to the process as well. Go on...jump in...the water (and espresso) is truly great!
Thanks for making such a wonderfully different and innovative product, Ross!




My Rossa has performed perfectly out of the box. I followed the instructions to the letter. I only occasionally use the Rosco grinder at home. Robur is boss at my home.
Initially there were some teething problems as I was getting my brain and hands in touch with the completely manual process of making espresso using the Rossa press. Previously my finger pressed a button (La Marzocco Linea) or my hand pulled a lever (Olympia Cremina) but the Rossa is different again. You need to use both hands in harmony with eachother and use your brain to achieve this harmony.
Luckily for me I perservered with a few slight frustrations. Portapresso received several e-mails outlining my problems in getting enough crema in my shots and encouragement and advice were always received soon after. After about six days, the process started to click with me and the shots that I have done since then have improved steadily.
I have taken both machines away with me and stayed in hotels and motels. To me, the portability of the system is a fabulous bonus. In my household I now use the Rossa as the device to make espresso when I have enough time to chill out and be able to enjoy the magical, manual process of espresso extraction. I am currently on holidays, so this process happens both morning and afternoon.
I ordered an extra 14 gram basket (which holds 18 grams of ground coffee easily) and a naked filter head so that I can prepare both baskets and make two coffees back-to-back. Once the baskets are prepared, the pre-heating process for the Rossa takes around 30 seconds and the first coffee is made....followed straight away by the second. In this way I still get to share breakfast and afternoon coffee with my lovely partner.
My biggest leap of faith in getting these devices was that the products were relatively new to the marketplace and in my mind unproven. My brain said that I needed to eyeball the Rossa and Rosco first and foremost...then use them....and then savour the espresso that they make. Only then would I decide to either get them....or not. After sampling the magic shots that the Rossa can produce, I now dare you to try to extract it from my hand!!!!
Even after just over two weeks, the espresso that I make with the Rossa is as good or better than any of my other machines and the potential for further tweaking with pressure profiling is an excitement in itself.
I just about have a Yirgacheffe well and truly nailed and am getting oh-so-close to doing the same with a Nicaraguan. With the large pressure extraction gauge I can reproduce past successes and work in an ever-reducing spiral, drawing out the individual coffees subtle nuances that much further. It is a lifes journey within a lifes journey.
To anyone considering getting the Rossa, I would urge you to go ahead. I love the pressure profiling aspect of mine so would recommend that on the basis of having a visual means to be able to attain repeatability. I think that the stand is vital to the process as well. Go on...jump in...the water (and espresso) is truly great!
Thanks for making such a wonderfully different and innovative product, Ross!

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