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.
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.
We sell several semi-automatic espresso machines (such as the Saeco Aroma or Via Venezia, any of the Brevilles or DeLonghis that feature a pressurized portafilter basket. This is a major functional difference from other machines, like the Rancilio Silvia or Rocket Espresso semi-automatic espresso machines, which have non-pressurized baskets similar to commercial-grade machines. In the photo to the right, you can see the physical difference between a non-pressurized basket (on the left) and a pressurized basket (on the right).
OK, so they look different — but what do they do that’s different? Well, we think it’s all about forgiveness.
Continue reading Ask the Experts: What’s the Difference Between Pressurized and Non-Pressurized Filter Baskets?
The team recently got together to analyze the cost and benefit of making your espresso at home and we released this study last week that details relative savings associated with each drink.
It’s kind of surprising, but we found data to support the fact that the average American coffee drinker can spend about $2800 each year on their daily coffee. This is based on the average cost of a latte at $2.45 and the average number of coffee drinks consumed per day of 3.2. Obviously, lattes can be significantly more expensive (we often shell out nearly $4.50 for a grande soy latte) and your daily consumption can vary, but we figured the averages balance each other out.
If you’re looking for ways to cut your expense budget but don’t want to give up your daily joe, strike a compromise between your hedonism and pragmatism by investing in a home espresso machine.
If you’re looking to rock like a pro barista, you need to perfect the art of microfoam — that glossy smooth steamed milk that makes latte art possible. It’s really not that difficult to pull off once you know the step-by-step process:
- Keep your steaming pitcher in the refrigerator/chilled
- Start with icy cold milk (about 34F degrees)
- Begin steaming by getting the milk to spin rapidly clockwise, then
work the surface of the milk for about 15 – 20 seconds in one of the
- Standard Steam Wand: Bring the tip of the steam wand to the top, so that it just barely breaks the surface to suck in air and milk
- Panarello Steam Wand: Submerge the wand so that the top of the
milk and the air intake slot or hole are even, allowing milk and air to
be drawn in evenly — if you submerged it above the air intake, you’ll
just steam the milk; if you submerge it well below the intake, you’ll
end up with fluffy, bubbly foam
- Plunge the steam wand all the way into the milk and then roll the milk for the remainder of the steam
- Temperature-wise, your milk should measure between 140F – 180F
degrees — if it’s too cold, it will be chalky; if it’s too hot, it
will be scalded
- Tap the pitcher on the counter to settle the milk and force any air bubbles to the top
- Prior to pouring, roll the milk slightly around the pitcher to
incorporate the foam and the milk. The milk should have a shiny, glassy
smooth surface that is free of any bubbles
- Pour to make your favorite latte art
More visually inclined? Check out our video.
If you have an espresso machine which features a panarello tip on the steam wand (such as a those from Saeco or DeLonghi), learning how to steam milk to your preference can take a few tries. Here are some tips on how to produce different kinds of milk textures using this type of steam wand:
- Super Fluffy Foam: If you keep the air intake (hole or slit) above the surface of the milk, you’ll create big foam and bubbles.
- Steamed Only: Fully submerge the air intake in the milk to produce steamed milk with no foam.
- Microfoam: Keep the air intake level with the milk, drawing in equal amounts of milk and air.
- Overflow Watch: If your foamed milk is about to overflow from the pitcher but it’s not up to your preferred temperature, simply submerge the wand completely (up above the air intake) and continue to steam.
If you’re planning on transporting or storing your machine, it’s important that you drain the boiler of any residual water from the last use. The main reason is so that it doesn’t freeze, expand and damage the internal components.
Here’s a guide on how you can drain your boiler before you store or ship it. This care tip is essential to the longevity of your machine, so don’t skip it!