Another mystery dispelled by Gail! Find out what that little black box is for.
We’ve been having a ton of good, clean (we swear!) fun with the La Marzocco GS/3 lately. A few weeks back, Gail pulled such a phenomenal shot from this machine and we wondered if she could reproduce it again. Watch as she works through the basic variables of dialing in a shot: Grind, tamp and temperature.
And for those who just love little upgrades here and there, checkout La Marzocco’s version of the bottomless portafilter — our favorite so far!
We had a few viewer requests lately around the weight of things, so we produced two videos covering the following questions: How much coffee is left in the grinder after grinding? How much water is injected into milk when frothing?
In this first video, we weighed out 20 grams of whole beans and then ground them in several different grinders, weighing the grounds afterward to see if any was retained in the grinder.
In the second video, we weighed out 200ml of milk (in most cases — the exception being the stand alone frothers), frothed them to the same temperature on several different machines and then weighed them afterward to see how much water was injected into the frothed milk.
Sometimes you just don’t want too much extra skip in your step, but you’re not willing to give up the flavor of a great cup of coffee. We asked the crew to blind taste the four different decaf coffees we carry — Lavazza, illy, Caffe Mauro and Velton’s — to determine which ones they thought tasted like a good, solid cup of coffee.
If you’re interested in learning about the different methods used to decaffeinate coffee, you can check out this article we wrote a couple of years ago.
Jura’s newest high end one-touch cappuccino superautomatic espresso machine, the Z7, hit the market last year. Watch Gail go through it’s features, improvements over the Z5/Z6 and demonstrate making a cappuccino.
If you’re going to get all pseudo-scientific around your espresso extraction, should you weigh out your beans and then grind them, or weigh your grounds as they’re coming out of the chute? Does one way produce a practically better shot than the other? Gail tries out both methods and does a taste test.
A couple of years ago, Quick Mill’s first superautomatic offering hit the US market. It had a lot of great things about it — primarily that it had a heated metal brew group — but the fit and finish left a bit to be desired. They took it back to the workshop and revamped it a little, addressing several of the things we didn’t dig about the first edition, and have now released the Monza.
Gail takes us through its features and then demonstrates its shot and steaming functionality. If you’re looking for a superautomatic that will get you the closest to a traditional espresso extraction, this may be the machine for you.