I can't speak on behalf of Ross regarding wait times as there are too many factors involved but for the PG and Rosco grinder, I had the order placed in mid September last year and it arrived about 2 weeks ago ( 8th April). Honestly it's worth the wait. I've used so many machines (Otto, Rok, HX) in the last few years and this is something that I would keep forever due to its build quality and ease of maintenance.
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Portaspresso Rossa HC-P vs. Rossa PG
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I'm trying to understand how you can compare a Unico Splendor HX with Portapresso!Originally posted by pdmeyer View Post
Now I've got to get rid of my HX machine as it's taking too much space.
I have a Portapresso and an HX machine, the difference in espresso quality and usability between the two, in favour of the HX is light years apart.
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Completely understand where you're coming from but I found that the portaspresso suited my need better for my lifestyle. I can have a decent coffee anywhere, anytime with minimal noise. I don't have to worry about descaling the machine, taking it into anywhere if breaks down or having to deal with exorbitant costs to replace parts. If I had the choice I would keep both to keep on dabbling in espresso adventures but I don't have the money to be able to do this unfortunately.
Do you have the hand crank portaspresso Yelta? Have you tried the PG version?
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As someone who's tempted by the Rossa PG, I've very keen on hearing from people who had that and a proper HX or DB coffee machine. Is Rossa capable of achieving something close to a HX/DB (or better) in the cup if the water temperature and pressure are adjusted right?
I'll have to give up my beloved HX machine soon due to moving overseas and I was wondering if I'm better off getting a Rossa PG as a stop gap or stick to using my Caravel lever (and learn to live with mini ristrettos).
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I am sure Beanz can give some idea as he has a Giotto HX. For me, between a Caravel (owned and sold that) & a Rossa PG, hands down for the later by a huge margin (really no competition there in my opinion unless you fancy 15g ristretto, and even then Rossa can do it better in a bigger volume). The learning curve is not huge, and once you get it, it is my opinion you can equal, if not surpass, most high end HX/DB easily. The only nitpick with Rossa is the less-convenient workflow (preheat procedure & pumping) and care needed to maintain the device in pristine condition. I've had my fair share 'playing' with E61 HX (VBM), E61 DB (Minore), a couple other non-E61 pumps (<$2000), multiple levers - almost a machine-addict
. The Rossa is not a stop-gap device and is in a league on its own - untouchable in term of shot quality for $1-1.5k budget range, easily plays well with higher end machines - just more hands on if you don't mind that.
I am yet to come across anyone who has not been impressed by the shot quality of Rossa PG. There're more than a handful of people I know are recurring customers of Ross/Portaspresso that have a couple of his invention - that certainly speaks something for me.
The only exception where you might be careful is in case you're at elevation where water boils sub 100 Celcius. That's the only scenario the Rossa wouldn't work well.
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I have the Rossa PG Air but I also have a Giotto and a couple of Caravels. In my opinion the Rossa consistently produces better shots than both. If I was in a situation where I had to pick one coffee making device it would be the Rossa.There was a post on HB a few days ago "The coffee of my Rossa PG is even slightly better than of my FAEMA Lambro with the IMS E61 200 TC Teflon coated shower screen"Originally posted by roburu View PostI've very keen on hearing from people who had that and a proper HX or DB coffee machine. Is Rossa capable of achieving something close to a HX/DB (or better) ........
I was wondering if I'm better off getting a Rossa PG as a stop gap or stick to using my Caravel lever.....
The Rossa is great if you want one or two shots back to back but if you have to make a number of shots then the HX makes the process easier. The other consideration is milk based drinks, if you need to steam milk then you would either need to go to the HX/DB or consider something like a Bellman.
When making milk based drinks I have used the Rossa to pull the shot and the Giotto to steam the milk !
The other advantage with the Rossa PG is the ability to totally control the pre-infusion and know exactly what pressure is being applied and for how long.
You will not be disappointed by the Rossa.
If you do decide to buy one I strongly suggest buying a floor shock pump as it makes everyday use so much easier, the small hand shock pumps are great when travelling on the road but require more pumping. There are details on the floor pump in some of the earlier posts.
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You really want to add the extra $100 and get the PG model. That makes a huge difference in term of learning curve, shot-to-shot consistency and control. Without a gauge, I would hazard to say you will only be drawing out 40% of Rossa's potential. It's that huge of a difference.Originally posted by roburu View PostThanks Beanz, good info. Looks like I'll be pulling the trigger on a Rosa TR.
p/s: It may not be super light weight if you're getting the brass PG(1.8kg). But it's more abuse-able than the aluminium (half the weight but must be cared like a baby to last a lifetime - I prefer aluminium myself and take the extra care to dry it properly after each use). Or alternatively you can get a brass TR(1.3kg) for portability with the external gauge for day-to-day shots at home.Last edited by samuellaw178; 24 April 2016, 01:50 AM.
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Excellent decision, the gauge is invaluable for pulling precise shots, controlling the pressure and repeatability. A couple of times my gauge got blocked and was not reading properly and I was flying blind without it, even trying to replicate extractions by memory was way off the mark.Originally posted by roburu View Post.... PG is the one I'm after....
Make sure you marry it up with a really good grinder in order to get the best out of your new gear
Good luck
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