We asked Patrick, who leads our team in dedicated refurbishing of espresso machines, to talk to us about the process they follow when they’re rebuilding a machine. He talks about testing, part replacement, aesthetic quirks and what they go through in preparing a refurb.
Cool off and juice up, baby. This popular beverage is even more lovely when you throw a splash of pomegranate into the mix.
- 3/4 oz Monin Pomegranate syrup
- 4 oz lemonade
- 3 oz iced tea
Mix all ingredients together with ice in a tall glass. Channel golf greatness.
As soon as we saw this at SCAA, we could envision it in dorm rooms everywhere! This dual purpose french press or tea maker from Bodum will heat the water and pour over your coffee grounds or tea leaves. You let them steep, then either remove the filter or press the grounds down and serve.
Watch as Gail demos making a cup of tea and a pot of coffee with the Bistro Coffee & Tea Dripper.
If making espresso was a children’s fairy tale, this experimentation is all about good ol’ Papa Bear. According to Kenneth Davids, an espresso lungo is 2 oz of espresso, or 2/3 of a demitasse, pulled using the coffee dosage for a single espresso.
We have had several folks ask us if some machines are more suited to this than others, but we really think it’s probably going to be more defined by the coffee you’re using. However, we still tried it out on a few different machines to see if any of them produced a better long shot than the others. Watch Gail pull long shots from the Rocket Giotto, Nuova Simonelli Oscar, Saeco Via Venezia and Crossland CC1.
If you’re looking for a little sugar on your tongue, this recipe will definitely fit the bill — and then some. Sweet, coconut-laced and juiced up by a couple shots of espresso over ice make this latte simply delicious.
Combine the milk and syrups together, mix well. Pour shots of espresso over ice, top with milk & syrup mixture. Enjoy.
So you’ve got an espresso machine with a pressurized portafilter — like a Saeco Aroma, Via Venezia or Sirena — and you’re looking to improve your shots. Dialing it in doesn’t require the same level of precision as when you’re using a non-pressurized portafilter, and since the pressurization system impacts the pace of the shot, you can’t dial it in by timing the shots. So, what’s left? Tasting, of course!
Watch as Gail tries different grind and prep techniques and how that impacts shot flavor on the Via Venezia.
We locked Gail in a room, alone with only a La Marzocco Linea, Mahlkonig K30 Vario, a couple pounds of coffee beans & gallons of milk and a slew of cups. Then we told her the only way for her to get out alive was to see how many lattes she could make in one hour! Look, if we’re going to get anything done around here…
Watch as we check in with her every so often to see how she progressed and find out how many she was able to whip up in an hour on the 2 group, semi-automatic version of the Linea.
(No Gails were harmed during the making of this video)
After weeks and weeks of tireless practice, Gail, Rob and Allison met up to battle it out in a head-to-head grudge match. That’s right! We have pit them against each other for your entertainment.
Watch as they go through 5 rounds of comparison and eliminations to determine who is the supreme latte art champ!