My experience is a little different to Yelta. I only drink espresso; and Beanbay roasted beans at home. And my electric comparison is the Pavoni Professional (and using the Rosco grinder for both). I have used the Portaspresso combo exclusively for 18 months - both home and travelling (around 4 months pa, I used one cup stovetop and Aeropress previously) - so perhaps I am used to it. I find the Rossa tastes significantly better than the Pavoni (mainly used for visitors milk drinks). The range of flavours and mouth feel is exceptional. Of course a lot of that is to do with the quality of the beans. I am usually disappointed by cafes.
I find the Rossa screw responds to adding a bit of detergent every few days, and cleaning from time to time. I have some food grade grease and and should try this at some stage. I drink 30ml and use 20gm beans, with firm tamping. I doubt there is enough water in the tank for a 60 ml lungo. However I have screwed every bit of water out past 30ml (into a separate cup) for an experiment and the result did not taste well at all. Yelta and I may have different tastes, a lungo would be too bitter for me I think.
Cheers
Peter
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After 4 days of using the Rossa exclusively I made myself a Lungo on the Bezzera Galatea this evening, the result? bliss.
In post 56 of this thread I posed the question "Is the result as good as what I get from my Bezzera or for that matter my old Silvia" the answer is, it doesn't even come close.
Regardless the Presso makes a reasonable shot of espresso, and that's about it.
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Things are improving.
On applying a thin smear of grease to the screw of the Portapresso thing immediately started to look up, makes operation much smoother, extraction has improved out of sight.
Seems for me 20 grams of beans are about the mark, experiment with grind adjustment, tamp lightly with plastic tamper provided and wind down smoothly.
The result not a bad shot of espresso, reasonable crema, good flavour, quite good mouth feel, big improvement.
Is the result as good as what I get from my Bezzera or for that matter my old Silvia, no, but having said that I really wouldn't expect it to be.
Then there is still the matter of all of that screwing, unscrewing and stuffing around.
Kind of a love hate type thing happening here.
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(1) "Obviously you haven't found better yet. Speaks for itself"Originally posted by thegoner View PostObviously you haven't found better yet. Speaks for itself (the Rossa). Good news for me - the Rossi is still on my wanted list.
I realise the original source of the 'use water only' direction. I was hoping to find if there was a more technical reason like 'the grease collects stray coffee grounds and binds up the screw over time' or, 'the grease eventually gets into where the hot water sits and causes cancer' or, 'the grease has been tested, and a tiny amount may be applied weekly.
An assumption on your part, I haven't been looking, $800 was enough to spend on coffee making gear that only gets
used now and again.
(2) Grease/lubricant on any exposed thread will eventually pick up debris, the answer is pretty obvious, keep it
clean.
I said in post 49--- food grade grease, to be specific (Inox) available from Jaycar, and yes I'm continuing to
experiment and I'm of he opinion grease is a major improvement over water.
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Originally posted by Yelta View PostWill I continue to use it? yes (it cost me $400) until a better and more user friendly solution comes along.
Obviously you haven't found better yet. Speaks for itself (the Rossa). Good news for me - the Rossi is still on my wanted list.
I realise the original source of the 'use water only' direction. I was hoping to find if there was a more technical reason like 'the grease collects stray coffee grounds and binds up the screw over time' or, 'the grease eventually gets into where the hot water sits and causes cancer' or, 'the grease has been tested, and a tiny amount may be applied weekly.
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(1) If this was directed at me? I never said anything about selling.Originally posted by thegoner View PostSo you're not selling it anymore?
What was the original reason for water only, and not dishwashing liquid/food grade grease?
(2) The manufacturer was specific in his instructions "lubricate with water only" I've worked with machinery for most of my life and know that water is less than satisfactory as a lubricant.
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So you're not selling it anymore?
What was the original reason for water only, and not dishwashing liquid/food grade grease?
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I took my Rossa and Rosco with me several weeks ago when my partner and I did a flying tour of The Great Ocean Road. I used both devices on some Yirgacheffe that I roasted less than a week beforehand. Have to say that the results were absolutely divine...I use water and some detergent to keep the threads lubricated....works a treat....
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The Boss and I are heading of on another motorhome journey soon, so, decided it's time to brush up on the Portapresso skills.
First couple of shots were same old, the instructions say specifically to lubricate the screw thread with water only, problem with this is the threads really do bind up quite badly at times, water really ain't much of a lubricant, its a real PITA, not exactly conducive to pulling a decent shot.
Yesterday after another abortive attempt I decided enough was enough, so, applied a smear of food grade grease to the threads then wound them in and out a few times to distribute the grease evenly.
The result? pretty darned good, the thread wound in smoothly, without hesitation, the pour was pretty good, light crema, nice tasting shot.
A bit of fine tuning now, will grind a notch finer next shot and report back.
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Originally posted by C-man View PostAre you talking about the new Air pressure driven one?
Yes. I've written a draft of the review and will post mid week. It is awesome...
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Has anyone tried the new rossa high pressure machines yet? I have one on order but would like comments from other users. I'll post a small review after I get it.
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Yep....I'm gobsmacked! Andygadget, you have truly earnt your name.
If you ever want another Guzzi or an MZ to add to the shed, just let me know...there has to be room there somewhere...
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