Some of the earlier versions of the DeLonghi superautomatics didn’t seem to brew as rich of an espresso shot as their counterparts made by other manufacturers. With the release of the newer Gran Dama and Perfecta (the 6600/6700 and 5500 models), we noticed that the shot not only was hotter, it was richer too. Our techs examined the grounds from a disassembled machine and let us know that these machines were now grinding finer than the previous versions; additionally, the dosage functionality has changed.
Watch Gail talk about the dosages, grinding, programming functionality and how to brew a double shot roughly equivalent to what you can get off a semi-automatic.
Silky milky! We tested out non-dairy milks to see how well they produced microfoam and now it’s time to turn to dairy milks — specifically, which steams better: Non-fat, 2% or whole milk? And do they perform similarly across the board, regardless of the machine used?
Maybe the moo juice just doesn’t agree with you or perhaps you’ve got philosophical dietary restrictions that say coffee is okay but animal’s milk isn’t and you still want a latte. Whatever the reason, it’s well known that achieving microfoam with non-dairy milk is next to impossible.
We recently requested samples of Pacific Natural Foods’ Barista Series soy blenders, which are specifically formulated to achieve better steaming and foam results. They also sent along some samples of rice and hemp milk, so we took those out for a spin, as well, to see how they stood up under the pressure.
We spent an afternoon up at Hario USA (now Roustabout Products) earlier this year and posted a wide array of videos from that field trip. But there’s nothing like a Gail review, is there? So we asked her to show us the ropes on how to use one of the Hario pour overs. Watch as she talks to us about the process and whips up a smooth cup of coffee using Velton’s Twilight Blend. Delish!
We often get asked whether or not a 4 hole steam tip is worth the upgrade on a machine like the Rocket Giotto Evoluzione. You definitely need to have more power to back up a multiple hole tip — as was seen on the first iteration of the Rancilio Silvia V3, the boiler size did not match well with the 3 hole tip and folks got very lackluster results. So it’s important to match the right tip to the right machine.
Gail shows us how each performs side by side and gives her assessment on their benefits/drawbacks.
Capresso re-worked their grind-n-brew drip coffee maker, the CoffeeTEAM, in 2010 with a few improvements: An easier to navigate programming interface, increased bean hopper capacity/grinding time and the ability to use the grind and brew functionality OR simply brew directly with your favorite pre-ground coffee.
Watch as Gail takes us through the paces — including the machine’s specs, functionality, coffee temperature — and brews up a pot of coffee. We demonstrate the TS version with the thermal carafe, but there is also a GS version with a glass carafe/hot plate function.
A YouTube viewer suggested that we try pulling shots with cool tap water and then warm water in the reservoir to see how it would measure up with the Breville’s thermoblock. The results? Much better temperature with the warm tap water versus the cold tap water — so if you’re using a Breville and trying to get a great shot, you might want to introduce this variable into the mix.
When the weather starts heating up, we love nothing better than a rich iced coffee drink. Seriously — nothing. In the past, we have be known to brew espresso directly onto ice or pour out hot-brewed drip or press coffee into an iced cup, knowing that there would be dilution in the mix. We are now converts, however, of the cold brew coffee preparation — specifically, Hario’s Cold Brew Pot makes a deliciously smooth and rich cup of coffee.
Gail tried it out with Velton’s Twilight Blend and there were cheers all around. For the coffee AND the cups, obviously. Check it out!
The SCAA (Specialty Coffee Association of America) recommends 1.15% – 1.35% coffee solids for an ideally flavored cup of coffee. That leaves ~98% of the flavor up to the water itself — something not a lot of people talk about. Some folks want to reduce the descaling maintenance required by using distilled water or water that is put through a reverse osmosis system that has no mineral content in it, meaning it won’t contribute to scale build up on the equipment.
But thorough testing by scientists much more focused on this than us has revealed that the ideal mineral content for coffee is 150 parts per million (ppm) of total dissolved solids (tds). More than that and you run the risk of under-extracting the coffee (basically, there’s not enough allowable space in the water for the coffee particles to be absorbed) and less than that means you can likely over-extract (there’s too much space and it takes on too many coffee particles).
Commercial coffee operations invest in high end water treatment systems that will ensure they’re using the best possible water/mineral balance to easily make excellent coffee. This is of particular concern to large chains that have cafes in different cities as they can’t rely on the local water’s tap to be the same across the board. Companies such as Cirqua came along to address this issue for cafes, but they understood that most folks that wanted to make coffee at home just weren’t going to invest in a high end filtration system.
So they developed this easy-to-use solution that you can employ at home: Add the two capsules (per dosage) to one gallon of distilled water and you have the perfectly balanced mineral water to make an awesome cup of coffee. We tested it out at the store, check out our results: