Silky milky! We tested out non-dairy milks to see how well they produced microfoam and now it’s time to turn to dairy milks — specifically, which steams better: Non-fat, 2% or whole milk? And do they perform similarly across the board, regardless of the machine used?
Maybe the moo juice just doesn’t agree with you or perhaps you’ve got philosophical dietary restrictions that say coffee is okay but animal’s milk isn’t and you still want a latte. Whatever the reason, it’s well known that achieving microfoam with non-dairy milk is next to impossible.
Where do espresso machines and coffee makers go to die? Not in the landfill, if we can help it! At Seattle Coffee Gear, we launched a recycling program last year in an effort to keep as many fully assembled machines from landing in the trash. Many of these are pretty complex — they have circuit boards, electrical wiring and miscellaneous metals that are best kept out of our ground water supply.
We spent an afternoon up at Hario USA (now Roustabout Products) earlier this year and posted a wide array of videos from that field trip. But there’s nothing like a Gail review, is there? So we asked her to show us the ropes on how to use one of the Hario pour overs. Watch as she talks to us about the process and whips up a smooth cup of coffee using Velton’s Twilight Blend. Delish!
We often get asked whether or not a 4 hole steam tip is worth the upgrade on a machine like the Rocket Giotto Evoluzione. You definitely need to have more power to back up a multiple hole tip — as was seen on the first iteration of the Rancilio Silvia V3, the boiler size did not match well with the 3 hole tip and folks got very lackluster results. So it’s important to match the right tip to the right machine.
OK — we’re not naked, but the machine is! We have had folks ask us often how a superautomatic achieves its espresso extraction glory, so we removed the casing from a Saeco Incanto Classic, bypassed all the sensors and ran a couple shots through so you could see it in action.
A style of thermostat often used in espresso machines is an analog bi-metal thermostat that measures the temperature on the outside of the boiler. This utilizes two different types of metal that react to different temperatures to regulate whether or not the boiler needs to kick on and heat up or kick off and cool down.
Capresso re-worked their grind-n-brew drip coffee maker, the CoffeeTEAM, in 2010 with a few improvements: An easier to navigate programming interface, increased bean hopper capacity/grinding time and the ability to use the grind and brew functionality OR simply brew directly with your favorite pre-ground coffee.
In a follow-up to the basic specification, pros and cons review we did of the Pasquini Livia 90 a little over a year ago, we’ve finally strong-armed Gail into showing us how it works!
First we took brewing to the mat with The ‘Great’ Breville Brew Experiment, then we took on the steaming side o’ things with The ‘Great’ Breville Steaming Experiment and now it’s time to give temperature the what for.