If we could bathe in a vat of salted caramel, you know we would, baby! We have very little, if any, shame. For those of you who also ride the sweet-n-salty train with us, this concoction definitely has your number.
We had a few viewer requests lately around the weight of things, so we produced two videos covering the following questions: How much coffee is left in the grinder after grinding? How much water is injected into milk when frothing?
In this first video, we weighed out 20 grams of whole beans and then ground them in several different grinders, weighing the grounds afterward to see if any was retained in the grinder.
In the second video, we weighed out 200ml of milk (in most cases — the exception being the stand alone frothers), frothed them to the same temperature on several different machines and then weighed them afterward to see how much water was injected into the frothed milk.
So many superautomatics, so little time. Both Saeco and Jura Capresso have several iterations of these machines on the market, so we asked Gail to give us a primer on the different models currently available.
Sometimes you just don’t want too much extra skip in your step, but you’re not willing to give up the flavor of a great cup of coffee. We asked the crew to blind taste the four different decaf coffees we carry — Lavazza, illy, Caffe Mauro and Velton’s — to determine which ones they thought tasted like a good, solid cup of coffee.
Baratza recently reworked their Maestro Plus grinder, tweaking a few of its design elements and reducing its price. The Maestro has been discontinued and this is now their only drip / press focused grinder.
Watch Gail show us its features and demonstrates its grinding magic.
Zesty orange and a caffeine kick turn rich chocolate pudding into a sophisticated and tantalizing dessert — perfect for your next dinner party, perhaps?
3 large egg yolks
1/3 cup plus 1 teaspoon sugar
1 1/4 cup 2% milk
6 oz dark chocolate, chopped
1 1/2 teaspoons vanilla
2 oz. freshly pulled espresso (or more, to taste)
Zest of 1 large orange, finely chopped — about 1 tablespoon
1/8 teaspoon Kosher salt
Put milk, espresso and orange zest in a heavy medium saucepan, whisk until all is incorporated, set aside.
Put egg yolks, sugar and salt in a bowl, set aside.
Warm milk mixture; stir occasionally until small bubbles appear around the edge of the pan.
While waiting for bubbles to appear, whisk egg yolks, sugar and salt until well blended.
When bubbles appear in milk mixture, remove pan from heat and whisk a small amount of milk into the egg mixture to lighten it, then slowly whisk in the rest of the warm milk.
Return the egg and milk mixture to the saucepan, place on stove. Warm on medium-low, stir with a wooden spoon until thickened and mixture leaves a trail when you run your finger down the back of the spoon. Remove from stove.
Add chopped chocolate and vanilla, whisk until chocolate is melted and pudding is smooth.
Pour pudding into 4 ramekins, martini glasses, champagne classes or custard cups.
Cool for about 20 minutes, then cover with plastic wrap and store in the refrigerator for at least 5 hours, overnight is even better.
Jura’s newest high end one-touch cappuccino superautomatic espresso machine, the Z7, hit the market last year. Watch Gail go through it’s features, improvements over the Z5/Z6 and demonstrate making a cappuccino.
If you’re going to get all pseudo-scientific around your espresso extraction, should you weigh out your beans and then grind them, or weigh your grounds as they’re coming out of the chute? Does one way produce a practically better shot than the other? Gail tries out both methods and does a taste test.
A couple of years ago, Quick Mill’s first superautomatic offering hit the US market. It had a lot of great things about it — primarily that it had a heated metal brew group — but the fit and finish left a bit to be desired. They took it back to the workshop and revamped it a little, addressing several of the things we didn’t dig about the first edition, and have now released the Monza.
Gail takes us through its features and then demonstrates its shot and steaming functionality. If you’re looking for a superautomatic that will get you the closest to a traditional espresso extraction, this may be the machine for you.
One of our favorite coffee prep methods is press pot / French press and so we were very excited to try out Espro’s unique version of this. In addition to the usual filter screen, it has a microfilter that takes out the ‘silt’ often found in press pot coffee, leaving you with a delicious cuppa sans sludge.