We often have customers contacting us with some concern about the leftover moisture in their portafilter post-brew. Depending on the type of machine you have, this will be more or less present — but is it something that you should be worried about? Is it indicative of an issue with the machine?
To allay your fears, we asked Gail to break soupy pucks down for us. Watch as she explains to us what they are, which machines might have soupier pucks than other machines and what, if anything, excess moisture on your coffee puck might mean.
An incredibly popular machine for high production cafes, the Aurelia II Volumetric by Nuova Simonelli is built to keep up with long lines of latte-lovin’ customers. In this series of videos, our commercial sales manager, Brandon, guides us through everything from a straight-up functional and spec review to a detailed internal tour of the machine to best practice around maintenance and care. If you’re in the market for a machine for your business, the Aurelia II is definitely worth your consideration, and these videos lay down the groundwork for your research.
If you have more questions about these videos or need some guidance regarding the right equipment for your business, drop us a line!
Crew Review: Nuova Simonelli Aurelia II Volumetric
Internal Tour of the Nuova Simonelli Aurelia II Volumetric Espresso Machine
Nuova Simonelli Aurelia II Volumetric Care & Maintenance
One of the benefits of using a pressurized portafilter or filter basket is that you can generally use coffee that isn’t super fresh and still produce a serviceable shot. Is this best practice? Well, maybe not … but a lot of people who are making lattes and adding syrups and sauces might not really notice a big difference in the shot’s flavor as the coffee ages.
We wanted to find out how much of a practical difference one might be able taste if we opened up a bag that had been sitting around, sealed up for several weeks. We dialed it in for both non-pressurized and pressurized extractions on the Saeco Poemia, then tasted the shots to see how they compared. Find out what we learned in this fun video experiment.
To answer the question posed by multiple YouTube viewers, we put Bunny behind the dual boiler QM67 espresso machine, enlisted Shiami to track time and taste, then took it away! Watch how quickly she was able to whip up four lattes.
It’s time for Fun with Drip Coffee, starring Bunny and Coach!
When preparing coffee, we know that there are a few different variables we can tweak in order to impact the flavor in the cup. We can play with brew temperature, pre-infusion timing, grind consistency, coffee dosage and water ratio, and each element will produce a different flavor nuance.
So we decided to play around with that! In this video, we take three different Brazen Brewers and we change up the grind consistency, coffee dosage, brew temperature and pre-infusion time, then taste them to see how they compare. Watch as we learn more about how changing these elements impacts our coffee.
We’re not quite sure why one would want to pull single shots, but we’ve been asked multiple times to experiment and provide our tips on how to get the job done. So we drafted Jess to take on the formidable task of dialing in a single shot. Off-camera, she worked on the Rocket Giotto Evoluzione and the Crossland CC1; while she had success on the former, the latter still proves to be a challenge.
Watch her pull a few shots on the Rocket, varying an element each time to dial it in. The singles she pulled did taste great, but, still … really? We’re triples all the way, friends.
We’re not sure if learning how to pull a shot is more or less frustrating than learning how to steam milk, but we do often hear complaints about the latter. It does take a little time and practice to produce microfoam, but what part will your tools play in the equation?
Rocket Espresso offers a set of four different tips for their steam wand, which feature different configurations of smaller diameter holes. We wanted to find out how these different styles affected our mad steaming skillz, so Bunny and Kat took them for a ride! Watch as we compare different techniques and the different tip styles to learn how they measure up.
One of the benefits of choosing a single origin bean is consistency. Especially when pulling shots of espresso where you’re utilizing a relatively small amount of coffee grounds in your brew, a single origin ensures you’re getting the same grinds every time. With a blend, on the other hand, you have the potential for a unknown ratio to end up in your portafilter, and that can cause a little bit of havoc if you have a deep commitment to consistency.
One of the drawbacks, however, is that single origins can be difficult to source. While a blend is devised with a target flavor profile in mind and the sourcing and selection of beans will change every year depending on the coffee crop, a single origin is, well, a single coffee bean. If you fall in love with one from a specific estate or farm and they experience issues the following year, you’re kind of out of luck. But maybe that’s also something you can love about them — the potential for their rarity.
In this video, we play around with a few different preparations of a single origin from Velton’s Coffee, the Brazil Condado Estate. We featured this guy because it is a great espresso single origin and also produces a delicious cup via pour over, AeroPress and drip. Watch the ladies prep it up and give their thoughts on the coffee’s flavor profile.
Yeah, we know that we are Seattle Coffee Gear, but sometimes we enjoy a sweet cup o’ tea. Since we play around and experiment with different approaches to coffee brewing, we thought it might be fun to do the same with tea!
In this episode of SCG Experiments, we play with temperature: Keeping the dosage and steep time the same, we brew up batches of Dammann teas using water right off the boil and then with water heated to the recommended temp for both black and green teas. Watch as we taste them side by side to find out how their flavors compare.