Next up in the grinder battle to the death (wait, what?!): The Mazzer Mini vs. the Rancilio Rocky. Now, these are fairly different grinders in terms of features and functionality, but when folks consider whether or not to go with the more budget-conscious Rocky or to upgrade to a Mazzer, the Mini is the entry level model that is often targeted.
Watch as we go through how these two grinders compare in specs and grind quality.
Due to popular request, we decided to match up the Baratza Vario and the Rancilio Rocky coffee grinders. While these are in similar price ranges, they both have different pros and cons and folks are often torn on which to choose.
If you’re not sure which might best suit your needs, watch as we go through features, compare burr sets and then demonstrate their grind quality.
Get ready for a gastronomical journey, friends! Brandi goes all mad scientist on us with today’s recipe, featuring a rather unique treat: Espresso Caviar. Watch her craft this crazy concoction!
- 2 – 3 cups vegetable oil
- (2) 1/4 oz. packages of powdered gelatin (4 teaspoons)
- 3 tablespoons cold water
- 3 oz. espresso – freshly brewed
- 1/4 cup salt for water bath
- Plastic squeeze bottle
- Mesh sieve
- Chill oil overnight in the refrigerator. The oil must be very, very cold for the gelatin to set properly.
- In a medium bowl, mix the gelatin and water until combined, then let it stand while you make your espresso.
- Pour hot espresso over gelatin mixture and mix until the gelatin is completely dissolved.
- Transfer the melted gelatine mixture to the plastic squeeze bottle and let it sit for a few minutes to cool down before you start the caviar making process. If it’s too hot, the caviar will be misshapen.
- Put oil in a 1 quart metal or glass container.
- Prepare an ice bath by filling a larger bowl with ice and water until it is 2/3 full, then add salt and stir thoroughly. Rest the chilled oil bowl on top.
- Begin dropping the gelatin mixture in the chilled oil, 1 – 3 drips at a time.
- Allow the droplets to sit in the cold oil for 3 – 5 minutes, then scoop out and strain in a metal sieve.
- Repeat this process until you’ve used all of the gelatin mixture.
- Serve immediately over ice cream or any other dessert you think you benefit from a little extra espresso!
- You can store leftovers in an airtight container in the fridge; just add enough oil to cover them and they’ll remain moist for about a week.
It’s spring! Time to hit the trail and perhaps also start planning your summer sojourn, eh? And since we know there’s no way you can enjoy time on the road without making coffee you love, we asked Bunny and Coach to give us their suggestions for great options on the go.
Watch to find out what they love in 2013.
To answer the question posed by multiple YouTube viewers, we put Bunny behind the dual boiler QM67 espresso machine, enlisted Shiami to track time and taste, then took it away! Watch how quickly she was able to whip up four lattes.
Feeling naughty, but not too naughty? This sugar-and-fat-free drink from Brandi hits the mark! You can try it either hot or cold — we elected to shake it up and serve it up over ice.
- 1/2 oz Monin Sugar Free Irish Cream syrup
- 1/2 oz Monin Sugar Free Dark Chocolate sauce
- 1 shot of espresso
- 6 oz fat free milk
Combine all ingredients in a shaker and shake it well! Pour into a serving glass and enjoy.
To pre-infuse or not to pre-infuse? If Shakespeare had an espresso machine a few hundred years ago, Hamlet would have most certainly been pondering just such a question. But maybe you’re not really sure what exactly pre-infusion is, or how it works, or why one might want to consider it?
The third video in our series with Bill Crossland covers all of this — and more! Learn about pre-infusion from a mechanical perspective, including how it even came to be to begin with.
Ever wondered how an E61 brew head works? What makes it different from other brew heads? How it maintains temperature consistently or releases pressure at the brew head? Or maybe you just want to know what the heck an E61 even is! Well, your questions are about to be answered, darling, with help of our good friend Bill Crossland.
Not only is Bill a talented and knowledgeable mechanical engineer in his own right, he’s also been working on developing a wide array of espresso machines for both the commercial and home markets for the past twenty-odd years. So when it comes to breaking down how the mechanics of an espresso machine work, we were lucky enough that he provided us this lovely tutorial!
Using an E61 from a Rocket Espresso machine that has been cross-sectioned to show its internals, Bill walks us through the different components and functionality of this brew head. Watch to learn everything you wanted to know about E61′s — and possibly more! — in this mechanically-focused video.