Is there a practical taste difference if you let your latte hang as is (art intact) or stir it up before sipping? We taste ‘em side by side to see if one approach is better than the other.
Can you tell the difference between coffee brewed with different types of water? We have done some testing in the past that taught us the water is definitely the thing to keep in mind when brewing, but we decided to do a side by side of several different sources to find out if there was a practical flavor difference.
We brewed up cold coffee using water from a Mavea pitcher, Brita pitcher, Best Cup filter, standard resin softener, distilled water with Cirqua added and regular ol’ tap. Find out which brewed the tastiest cup!
If you have an espresso machine that has a water intake hose (such as the Rancilio Silvia, Quick Mill or Izzo models), this in-take water filter is worth consideration. It takes out chemicals, pollutants and minerals that can contribute to scale build up, specifically designed to create the right balance for a great cup of coffee. Watch Gail take us through the ins and outs of these filters.
In our stoic search to find yummy water for your yummy coffee, we looked to the company that produces our commercial-grade in-line water filters, Mavea, to find a more lo-fi, home-friendly option. These pitchers take out several nasty interlopers in your tap water, including minerals that contribute to scale build up. Gail takes us through their features and benefits.
We asked Patrick, who leads our team in dedicated refurbishing of espresso machines, to talk to us about the process they follow when they’re rebuilding a machine. He talks about testing, part replacement, aesthetic quirks and what they go through in preparing a refurb.
If making espresso was a children’s fairy tale, this experimentation is all about good ol’ Papa Bear. According to Kenneth Davids, an espresso lungo is 2 oz of espresso, or 2/3 of a demitasse, pulled using the coffee dosage for a single espresso.
We have had several folks ask us if some machines are more suited to this than others, but we really think it’s probably going to be more defined by the coffee you’re using. However, we still tried it out on a few different machines to see if any of them produced a better long shot than the others. Watch Gail pull long shots from the Rocket Giotto, Nuova Simonelli Oscar, Saeco Via Venezia and Crossland CC1.
So you’ve got an espresso machine with a pressurized portafilter — like a Saeco Aroma, Via Venezia or Sirena — and you’re looking to improve your shots. Dialing it in doesn’t require the same level of precision as when you’re using a non-pressurized portafilter, and since the pressurization system impacts the pace of the shot, you can’t dial it in by timing the shots. So, what’s left? Tasting, of course!
Watch as Gail tries different grind and prep techniques and how that impacts shot flavor on the Via Venezia.