Leaving your machine alone for the winter? Need to store it or move it (by hand) to a new location? Gail gives us some tips on what you should do to prepare your machine so you limit the possibility of damage.
Dialing in the Rocket Giotto Premium Plus with a standard flat base, we then pulled shots using the c-flat, US curve, Euro curve, ripple and c-ripple base styles available from Reg Barber. Watch as Gail tastes each shot to practically assess whether or not the base structure makes a noticeable difference.
Where do espresso machines and coffee makers go to die? Not in the landfill, if we can help it! At Seattle Coffee Gear, we launched a recycling program last year in an effort to keep as many fully assembled machines from landing in the trash. Many of these are pretty complex — they have circuit boards, electrical wiring and miscellaneous metals that are best kept out of our ground water supply.
Our partner in this venture is Uesugi USA, a Japanese company that (as luck would have it) have a US presence here in the Seattle-area. We pulled Henry into the mix and headed out to their facility to talk about what they do and see how they take these machines apart, break them down to their components and funnel them back into the commodity supply chain as cleanly as possible.
If you’re anything like us, you probably used your gear’s user manual for one of three things:
- To ineffectively swat at flies, yet one day you accidentally killed one and couldn’t bear to keep the gut-stained book around.
- To prop up the uneven handmade bookshelf lovingly made by a friend/parent/spouse/sibling/child that never sits right on the wood floor.
- To start a fire in the fireplace to enjoy while sipping on a delicious glass of chai spiced wine. (Guilty!)
Or, maybe you just recycled it by accident. Whatever the case, the fact of the matter is that now you have no wisdom to guide you. We created our manufacturer manual repository over at Brown Bean to connect you with the source code. We have manuals for a lot of models both current and historical, so if you’re looking for tips on how to perform maintenance or need to find out what that error code means, check ‘em out.
Don’t see your model there? Leave a comment here and we’ll see if we can’t track it down and add it to the repository.
One of the first demonstration videos we did was Gail using how to pull a shot on the La Pavoni Europiccola 8 manual/lever espresso machine, which we followed up on several months later by demonstrating that same machine’s steaming functionality.
We recently decided to take the Stradivari 16 out for a stroll to see how it compared to the other version. Watch as Gail pulls shots, steams and uses the included cappuccinatore attachment with this machine.
Seattle Coffee Gear’s monthly newsletter, The Grind, landed in an email box near you today — and if it wasn’t near enough for you to actually read it, you can do so here on the site or make sure you get up close and personal next month by signing up for future editions.
This month, we talk about the different functional types of espresso machines, include a recipe for Indochine Lemon, point you to our manufacturer manual resource on Brown Bean and introduce you to a few new products we have in the store. What you won’t see, however, is The Grind Special, which is for subscriber-eyes-only. Sign up to get that little bit o’ goodness every month.
Navigating the available options in the world of home espresso machines can sometimes be a little overwhelming. Functionally speaking, there are a few different basic variations:
- Manual/Lever: With these machines, you are the pump. You grind, tamp and control the pressure during the extraction. You also manage the whole steaming process.
- Semi-Automatic: Semi-automatics have 15 – 17 BAR pumps involved, which will settle down to about 9 BARs of pressure if your grind/tamp is accurate. You will grind & tamp, then initiate the shot on and off. Steaming is also up to you.
- Automatic: Still grinding, tamping and steaming on your own, but you can program these machines to dose out a specific amount of water, so it will automatically end the shot.
- Pressurized Portafilters: Automatic and semi-automatic machines can have a variation that includes a pressurized porftafilter. This makes the machine a little bit easier to use because you don’t have to be super particular about your grind and tamp.
- Pod-Friendly: Another variation of semi-automatic and automatic machines are those that allow you to use what is basically a ground coffee version of a tea bag. These single serving pods make for easy, mess-free brewing.
- Superautomatic: These machines manage the whole grind and tamp process for you, but on most of them you will still be required to steam your milk. Some of them (usually called ‘One Touch’) provide automated frothing and shot extraction into your cup at the touch of the button; others have an automated frothing system that will froth the milk separately and you can pour it into the cup after it’s automatically extracted.
- Capsule: Probably the most simple machine in terms of materials and labor, these guys use a proprietary capsule filled with pre-ground coffee and extract it at the touch of a button — no grinding and tamping. Some of them have automatic frothing options.
We asked Gail to talk to us about these different machines, why someone would want to buy a specific type and why perhaps they wouldn’t want to buy it. Hopefully, this video will function as a good primer for learning the basic functional differences and help you as you research which machine best suits your needs.
DIY lovers are all into the idea of using lemon juice or vinegar to descale their machines, but while the latter will leave a nasty residue and we don’t recommend it for that reason, the former just isn’t concentrated enough to do as an effective job in as an efficient manner as a concentrated citric acid solution like Dezcal. This is what we find out from Gail, plus she makes freaky faces and it’s worth watching just for that.