The Via Venezia has been around for awhile, with a couple of different names and a few different styles. But its internals have remained pretty much the same and it’s still one of the most reliable, small single boiler espresso machines on the market.
We asked Gail to refresh her review of this popular machine because it had been a few years since it had received the attention it deserves! Learn all about its features, specs and functionality, then watch as she crafts a latte.
Saeco’s smaller single boiler espresso machines feature quality components and easy-to-use functionality for a great price. Check out how the Poemia, Aroma and Via Venezia measure up against each other in this side by side comparison.
We have carried Nespresso capsule machines for awhile now and we know that while they’ll definitely get the caffeinated job done, it’s unlikely that the shots they produce will ever knock your socks off. illy came to the scene recently with their reworked Francis Francis! machines that utilize the Iperespresso capsule functionality, so we decided it was time for a little side-by-side taste-off.
Note that there are a ton of variables at play here, especially since both of these use proprietary capsule systems and blends, we couldn’t necessarily judge the machine’s tech separate from the coffee’s flavor. Bunny selected a dark roast, light roast and single origin from each manufacturer for us to taste; watch as the crew gives their feedback on flavor!
When you’re talking coffee, chocolate and booze, you’ve got our attention, love. And … we’re pretty sure that we have yours, too!
Check out Brandi’s latest delectable-y-naughty recipe, featuring coffee and a trio of liqueurs.
- 1 1/2 oz coffee liqueur
- 1 oz chocolate mint liqueur
- 1/2 oz brandy
- hot coffee
- optional garnish: whipped cream, cinnamon or cocoa powder and cinnamon stick
Combine liqueurs and coffee into serving cup; top with garnish. Enjoy!
For a moment there, we thought we’d lost them! When we first discovered Concept-Art, we fell in love with their simple and elegant design, as well as variety of pro-level gear at a great price. So when we heard that they wouldn’t be exporting to the US any longer, we were super bummed. Conversely, when we learned that they had figured their export story out, we were super stoked!
Since our line-up changed a bit, we decided it was time for a redux. Watch as we go through all these beautiful goodies!
If you’re in the process of considering which espresso machine to purchase for your business, the price tags can sometimes seem a bit overwhelming. It’s beneficial, however, to view this as an investment on which you’ll see a return — after all, you will be using it to run your business! We asked our commercial sales manager, Brandon, to talk us through what to expect in terms of return on this investment.
Because overhead such as utilities, space rental or labor are all over the board, we concentrated on gross profit alone. It’s a great place to start when working out the numbers for your business.
Want to take this info on the road with you? Check out this handy infographic.
Next up in the grinder battle to the death (wait, what?!): The Mazzer Mini vs. the Rancilio Rocky. Now, these are fairly different grinders in terms of features and functionality, but when folks consider whether or not to go with the more budget-conscious Rocky or to upgrade to a Mazzer, the Mini is the entry level model that is often targeted.
Watch as we go through how these two grinders compare in specs and grind quality.
Get ready for a gastronomical journey, friends! Brandi goes all mad scientist on us with today’s recipe, featuring a rather unique treat: Espresso Caviar. Watch her craft this crazy concoction!
- 2 – 3 cups vegetable oil
- (2) 1/4 oz. packages of powdered gelatin (4 teaspoons)
- 3 tablespoons cold water
- 3 oz. espresso – freshly brewed
- 1/4 cup salt for water bath
- Plastic squeeze bottle
- Mesh sieve
- Chill oil overnight in the refrigerator. The oil must be very, very cold for the gelatin to set properly.
- In a medium bowl, mix the gelatin and water until combined, then let it stand while you make your espresso.
- Pour hot espresso over gelatin mixture and mix until the gelatin is completely dissolved.
- Transfer the melted gelatine mixture to the plastic squeeze bottle and let it sit for a few minutes to cool down before you start the caviar making process. If it’s too hot, the caviar will be misshapen.
- Put oil in a 1 quart metal or glass container.
- Prepare an ice bath by filling a larger bowl with ice and water until it is 2/3 full, then add salt and stir thoroughly. Rest the chilled oil bowl on top.
- Begin dropping the gelatin mixture in the chilled oil, 1 – 3 drips at a time.
- Allow the droplets to sit in the cold oil for 3 – 5 minutes, then scoop out and strain in a metal sieve.
- Repeat this process until you’ve used all of the gelatin mixture.
- Serve immediately over ice cream or any other dessert you think you benefit from a little extra espresso!
- You can store leftovers in an airtight container in the fridge; just add enough oil to cover them and they’ll remain moist for about a week.
It’s spring! Time to hit the trail and perhaps also start planning your summer sojourn, eh? And since we know there’s no way you can enjoy time on the road without making coffee you love, we asked Bunny and Coach to give us their suggestions for great options on the go.
Watch to find out what they love in 2013.
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.