Over on our new resource website, Brown Bean, we have been working hard on putting up editorial reviews of all kinds of espresso machines. We’ll be eventually expanding the reviews to include other kinds of equipment — grinders, accessories, even coffee — but a big part of us being able to provide a full picture of a machine’s performance is to balance our editorial opinion with user reviews like yours.
If you have a Rancilio Silvia, we’d love it if you could take the time to fill out a review on Brown Bean. You’ll have the opportunity to share your experiences, talk about the pros and cons of the machine and indicate whether or not you recommend it.
We currently have a couple dozen machines listed and reviewed up there, so if you don’t have a Silvia and would like to review your machine, check them out to see if there’s a listing. We’re always adding to it, but if your machine isn’t listed, please email us with the make and model and we’ll promptly list and review it if possible, then let you know when it’s ready for your feedback.
Looking forward to learning more about your thoughts on your equipment!
Q. I have a Rocky Doser grinder and would like to know what the standard setting is for my Quick Mill Alexia espresso machine. Can you tell me what number you have your demo model set to?
A. Unfortunately, there is no standard setting for grinders and machines. Each grinder is going to be engineered a little bit differently, so while we could give you a rough estimate of the range, the best way to determine your grinder’s setting is to go through the calibration process.
To calibrate your grinder to your espresso machine, you need to time your shots. The standard timing for a double shot is between 25 – 30 seconds for two shot glasses filled to the 1.5 oz line. When you initiate your shot, you want the extraction to begin 7 – 10 seconds after, and then the espresso should run smoothly into the shot glasses until they’re full at that 25 – 30 second range. Note that this is for a standard shot and there are other shot styles out there (ristretto or luongo) that have shorter or longer extraction time frames. For the purposes of calibration, however, we’ll stick with the standard.
Start with your grinder in a lower end setting — for stepped grinders, maybe start around 5 or 10. Grind and tamp and then time the shot: If it’s coming out too slowly, you know your grind is too fine and you’ll need to make it coarser; if it’s coming out too quickly, then the converse is true and you’ll need to make that too-coarse grind finer. Keep an eye on your tamp because that could also being affecting it — too hard means too slow, too soft means too fast.
Continue to experiment until your shot extraction occurs within the standard time frame. Once you have calibrated your grinder to produce a shot at the rate and consistency described above, make a note of it. This is something that will need to be tweaked regularly — especially if you live somewhere with extreme temperature fluctuations throughout the year, as the environment and weather will impact the nature of the bean. You’ll also need to recalibrate if you try different beans, as they will have unique grind requirements.
The most important thing to keep in mind is that calibrating and getting familiar with your grind is a crucial element to producing delicious espresso, so don’t be afraid to experiment or change it often! Espresso is as much art as it is science — tweak it to your individual preferences, regardless of any tenets you may read elsewhere…after all, isn’t that why you decided to make espresso at home in the first place?
We’ve said it before and we’ll say it again: Temperature, temperature, temperature. For truly great espresso, there is a fine balance between too hot and not hot enough — and maintaining the temperature from portafilter to lips is very important. Oh yes, yes it is.
The first step is to let your machine warm up all the way; often, folks think that as soon as the light goes out (generally around 1 – 2 minutes after turning it on), the machine is ready to rock. Not so! In fact, all that means is that the machine has reached ideal boiler temperature, but all of the other parts of the machine have not, so if you pull espresso right at that time, the water is going to cool significantly as it travels through colder apparatus to reach your cup. Depending on your machine, we recommend waiting anywhere from 10 – 30 minutes to allow your machine to reach an even heat.
Next step is to pull some water through the system to warm up the brew head, the portafilter and — if it’s a heat exchange — the copper tubing that pulls water from the reservoir to the brew group. Let it run through and fully warm up all the metal components.
Finally, make sure you’re pulling into a preheated cup; you can easily preheat by using the cup as the container to catch the water you just pulled through the brew group, or you can keep your cups on top of your espresso machine and let them toast as your machine warms up.
Do you have any tips on how you maintain ideal temperature for your espresso extractions? Drop us a comment here if there’s something we didn’t cover that you think is essential.
We’re all more conscientious these days about our environmental footprint — what we do every day and how that impacts the world around us — and our pocketbook. What started as a random inquiry every now and again eventually developed into a dull roar…people want to find a way to keep their fully intact machine out of a landfill.
So we developed our Recycling Program to fill this need: we will break it down into all of its components, reuse any parts that are still good and then recycle most of the rest.
If you’re interested in the program, just contact us and let us know the make, model, age and condition of your machine. We’ll get back to you on how to deliver your machine to us. Feel good when you choose a new, upgraded model that your old machine is still being green!
One of the things that sets the crew here at Seattle Coffee Gear apart from the rest is that we have a storefront that features over 60 machines on display for anyone to come in and check out during their selection process. The experience of coming into the store, asking questions, working with Gail and understanding which machine meets your needs and your budget is fairly unique in this space, so we thought we’d make a movie in an attempt to replicate that experience for folks that don’t live in the Seattle area.
If you’re in the market for a semi-automatic espresso machine and aren’t sure where to start, this video is a great primer for what we think are the best in class machines that will fit in anyone’s budget.
Part 1: Gail talks about the different types of machines and then discusses the Saeco Aroma and the Rancilio Silvia semi-automatic espresso machines.
Part 2: Gail continues up the semi-automatic espresso machine line with an introduction to the Quick Mill Alexia and Rocket Giotto Premium Plus.
Recently featured in an NPR story, the Aeropress has really taken off in the past couple of months. It’s considered the ‘next generation’ of French Presses and really does make a delicious cup of coffee.
Watch Gail use the Aeropress to make the beginning of a cup of coffee — you could add hot water to the brew for an Americano or warmed/frothed milk for a latte or cappuccino.
We’ve had the Handpresso Wild in the store since October, and it’s one of the most handled objects on display. People are often tickled by the thought of taking their espresso anywhere they want — and we’ve had avid backpackers, day hikers, car campers and international (wo)men of mystery who travel extensively pick them up to make their lives a little bit easier and much more caffeinated.
Last week, we decided to film this awesome contraption — and the ever-suffering Gail went toe-to-toe with it. Check it out!
Lime, calcium and other trace minerals exist in nearly every water supply, leaving behind white scaly deposits when the water has evaporated. Removing this scale on a regular basis is an essential component of any coffee maker or espresso machine maintenance regimen — even if you have ‘soft’ water, there will be trace amounts left over time that can build-up and hinder your machine’s performance.
Some folks suggest using filtered or distilled water from the get-go, so that you don’t risk pitting your boiler through repetitive use of the acid required to remove scale. That’s certainly one tack to take, but we’ve found that we prefer the taste of espresso made with water that has some mineral content to it. Because of that, we descale our machines about every three months to ensure that no deposits build up and ultimately burn out the boiler.
If you prefer minerals in your java as we do, there are a couple of products on the market that will help you keep your espresso machine or coffee maker in tip-top shape: Cleancaf or Dezcal. Which is better? Again, it depends on your preferences.
Billed as a cleaner and descaler, Cleancaf combines descaling acid with a detergent that will also break down the oils left behind by coffee beans. It also features a blue dye that helps with thorough rinsing.
Dezcal, on the other hand, is a straight-up descaler — and an incredibly powerful one at that. While it doesn’t have a detergent component, it’s a much stronger product and removes more scale; also, it doesn’t have a blue dye, which we think is a good thing.
Of the two, we recommend Dezcal over Cleancaf, but we carry both of them so you can determine which product is right for you.
People often think that La Pavoni’s manual lever espresso machines are overly complex throwbacks created just for hardcore purists, but they’re actually relatively easy machines to use — and they make amazing espresso!
In this video, watch Gail use the La Pavoni for the first time, experimenting with different grind levels in order to get a great shot.