With so many different kinds of espresso machines on the market, researching which is the best for you can sometimes feel like popping open a big ol’ can of worms. Superautomatic or semi-automatic? Single boiler, heat exchange or double boiler? Is the E61 brew group really that great?
Our goal here at Seattle Coffee Gear is to provide as complete of a picture as we can about as many machines as possible. We read through user reviews to develop general pros and cons, have our techs test out the machines, experiment with different grinders to see how they perform with different machines and, ultimately, drink way more coffee than we should. All of this informs our YouTube videos, the writing we do here, our product descriptions and — one of the best resources we have — our Selecting an Espresso Machine Video.
If you’re just learning about espresso machines and aren’t sure what will meet your needs and budget, this video is a great place to start. We’ve organized the different machine classes by price range and compared their performance against each other, so you can see technical facts like how hot they brew or which type of pump they have and more subjective assessments such as the ease of use or quality of shot.
We’re constantly updating and adding machines, so definitely check out updated Crew Review videos once you hone in on the right machine for you.
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.
We’re all looking for ways to stretch our loot a little further these days. Keeping your home espresso machine in excellent condition means you can enjoy high quality espresso for years to come at a significantly reduced cost than what you’d pay at a local cafe.
To that end, our techs offer a Tune Up service for both superautomatic and semi-automatic espresso machines. This is a popular service that we wanted to share with more people around the country (yes, you can ship your machine to us for this service) and so we asked Gail to describe how this service works, what we do, etc.
For those of you not into watching videos or if you’d like to contact us about having your machine tuned up, we have full detail on the service and a contact form here.
Our monthly newsletter, The Grind, shipped out today! Covering a special St. Patrick’s Day recipe (Paddy’s Mint Latte), a synopsis of the heat exchange vs. double boiler debate, a compendium of the YouTube videos that we have posted in the last month and tips on removable brew group maintenance, March’s edition is chock full o’ fun facts.
It also features a special March Grind Special — 10% off orders over $99, good through 3/31/09. Check it out!
We admit it, we’re guilty. We thought that size did matter with regard to boilers on a semi-automatic espresso machine — namely, that two boilers was better than one. The hierarchy in our mind was:
Single Boiler: From the Saeco Aroma to the Rancilio Silvia, the single boiler is a great little semi-automatic espresso machine that requires special attention to boiler temperature so that you’re brewing well below the steaming temp and not burning your espresso. With a single boiler, you’re not able to brew and steam at the same time — we recommend steaming first, then brewing.
Heat Exchange: Instead of pulling your brewing and steaming water from the same vat, per se, heat exchangers like the Rocket Giotto Premium Plus or Quick Mill Andreja Premium transports fresh water from the reservoir through the boiler via a copper tube that is specifically designed in length and girth to heat the passing water to the optimum brewing temperature, not the steaming temperature. We are talking about a nearly 40F degree difference, so this improved temperature regulation significantly upgrades the espresso shot quality. This functionality also allows for simultaneous brew and steam.
Double Boiler: Only a few models on the market, such as the La Spaziale Mini Vivaldi or Izzo Alex Duetto, feature absolutely separate boilers for steaming and brewing, which allows you to maintain disparate temperatures and brewing and steaming at the same time. You can generally program your preferred brew boiler temperature on these machines and, in the home espresso machine space, they generally feature a quicker recovery time than their heat exchange counterparts.
So, based on those assessments, you’d understand why we were confused by the more is better idea — that maintaining temperature is significantly easier when you’ve got two separate boilers doing their own thing.
However, in our recent research and education around the new line of commercial Faema machines we’re now carrying, we learned that our hierarchical view was incorrect — in fact, Italians haven’t been using double boiler technology for decades, believing that the heat exchange technology provides for significantly improved espresso due to one major reason: It’s alive!
Boiler water is considered ‘dead’ water because it’s sitting in a little metal unit cooking away. Over time, this results in a significantly increased alkaline content in the water (ah yes, that lovely scale we keep talking about so much) and a mineral imbalance in extraction. Basically, the flavor’s different.
Since heat exchange machines are continuously cycling fresh water through their siphoning system, they have an improved mineral balance and cannot become stale like the water in the double boilers might. So the flavor is significantly better and, therefore, preferred by connoisseurs the world over.
If you’re in the market for a ‘prosumer’ machine, this is definitely important information for you to mull over. Not only is the footprint smaller on a heat exchange machine vs. a double boiler, but it just might pull a better shot.
Arguably the best little workhorse in the business, the Saeco Aroma is a robust machine that had really only one major flaw (in our opinion): Its pressurized basket. Lauded as a triumph for non-grinding, quick-n-dirty espresso lovers everywhere, the pressurized basket gives merely the illusion of crema by aerating the espresso as it’s extracted. People that don’t want to put the time and effort into learning how to fine tune their grind and tamp love this contraption because it does give a fairly good shot without much fuss.
But if you’re a geek like us and love yourself some rich, thick crema, you’re going to be thrilled with the latest release out of the Saeco camp — a non-pressurized portafilter handle that uses the same baskets that came with your original pressurized portafilter. You can pull a delicious shot with this new non-pressurized portafilter — one that may rival the Rancilio Silvia!
In addition to the Saeco Aroma, this portafilter is compatible with the following machines:
Starbucks Via Venezia
Saeco Magic Cappuccino
Saeco Gran Crema
Saeco Via Veneto
Watch Gail pull a shot with the new non-pressurized basket on the Saeco Aroma:
This tip goes out to all of you Saeco superautomatic espresso machine owners out there. Keep your machine humming along by taking regular care of the removable brew group — we suggest performing the following tasks about once a week (more or less depending on your usage):
Remove the group and thoroughly rinse with very hot water — do not use soap
Older models with a removable screen: Take it off (by unscrewing the screw in the middle) and wash it thoroughly — you will find there is a fine coffee silt behind it
Lubricate all moving parts with a food grade lubricant (give us a call if you need ideas on where to get this)
When the group is out of the machine, thoroughly wipe down the interior chamber to make sure all of the connection points are grounds-free
While single boiler machines are extremely cost effective, they do suffer from wide temperature fluctuations which can result in poorly extracted espresso. As such, the technique for ‘temperature surfing’ was developed by home espresso enthusiasts and you can watch as Gail goes through the process on a Rancilio Silvia. This technique can be applied to any single boiler machine — such as the Saeco Aroma, Ascaso Basic or Dream and any of the Gaggia semi-automatic espresso machines.
Does your bipass doser sometimes seem a little faulty? We occasionally get reports from customers that their older Saeco or Gaggia superautomatic espresso machine (which features a metal burr grinder instead of the newer ceramic grinder found on the most current models) is producing nothing better than dirty water every time they try to use pre-ground coffee in the bipass doser.
The cause? Static cling. In really dry climates, the static can build-up in the metal burrs, so when ground coffee is poured into the bipass chamber, it ends up clinging to the sides or going around the brew group instead of landing directly into it.
The best way we’ve found to counteract this issue is to add a little bit of moisture to your grounds before you pour them into the bipass chamber. The moisture and extra weight will make sure the majority of the grounds land in the right place and that you’ll brew a great shot of espresso.