Heat Exchange vs. Double Boiler

We admit it, we’re guilty. We thought that size did matter with regard to boilers on a semi-automatic espresso machine — namely, that two boilers was better than one. The hierarchy in our mind was:

  1. Single Boiler: From the Saeco Aroma to the Rancilio Silvia, the single boiler is a great little semi-automatic espresso machine that requires special attention to boiler temperature so that you’re brewing well below the steaming temp and not burning your espresso. With a single boiler, you’re not able to brew and steam at the same time — we recommend steaming first, then brewing.
  2. Heat Exchange: Instead of pulling your brewing and steaming water from the same vat, per se, heat exchangers like the Rocket Giotto Premium Plus or Quick Mill Andreja Premium transports fresh water from the reservoir through the boiler via a copper tube that is specifically designed in length and girth to heat the passing water to the optimum brewing temperature, not the steaming temperature. We are talking about a nearly 40F degree difference, so this improved temperature regulation significantly upgrades the espresso shot quality. This functionality also allows for simultaneous brew and steam.
  3. Double Boiler: Only a few models on the market, such as the La Spaziale Mini Vivaldi or Izzo Alex Duetto, feature absolutely separate boilers for steaming and brewing, which allows you to maintain disparate temperatures and brewing and steaming at the same time. You can generally program your preferred brew boiler temperature on these machines and, in the home espresso machine space, they generally feature a quicker recovery time than their heat exchange counterparts.

So, based on those assessments, you’d understand why we were confused by the more is better idea — that maintaining temperature is significantly easier when you’ve got two separate boilers doing their own thing.

However, in our recent research and education around the new line of commercial Faema machines we’re now carrying, we learned that our hierarchical view was incorrect — in fact, Italians haven’t been using double boiler technology for decades, believing that the heat exchange technology provides for significantly improved espresso due to one major reason: It’s alive!

Boiler water is considered ‘dead’ water because it’s sitting in a little metal unit cooking away. Over time, this results in a significantly increased alkaline content in the water (ah yes, that lovely scale we keep talking about so much) and a mineral imbalance in extraction. Basically, the flavor’s different.

Since heat exchange machines are continuously cycling fresh water through their siphoning system, they have an improved mineral balance and cannot become stale like the water in the double boilers might. So the flavor is significantly better and, therefore, preferred by connoisseurs the world over.

If you’re in the market for a ‘prosumer’ machine, this is definitely important information for you to mull over. Not only is the footprint smaller on a heat exchange machine vs. a double boiler, but it just might pull a better shot.

Spanish Coffee

Coffee holds a special place in the hearts of most of the planet’s population and Spain is no exception. This great synopsis of coffee in Spain provides a detailed description of all the ways in which Spaniards enjoy their brew.

From the cafe con leche (half coffee, half steamed milk) to cafe bombon (half coffee, half condensed milk), this guide will teach you the tips you’ll need to know to satisfy your java fix from Andalucia to Valencia.

Get the Extinguisher Ready

From music to gadgets, we’re hearty supporters of the lo-fi movement — we love the simplicity and classic elements often employed in its design. We’re also fans of DIY projects and figuring out how to do seemingly complex activities easily at home, so when we ran across this article on home roasting, it tickled our lo-fi/DIY fancy and we just had to share.

Utilizing the sophisticated Heat Gun/Dog Bowl method, this step-by-step guide will lead you through roasting your beans at home without investing in a roasting machine. All you’ll need is a heat gun (available at any hardware store — basically, the tool version of a hair dryer that can cost between $15 – $100), a stainless steel bowl (the aforementioned dog bowl is quite popular, but the guide’s author prefers mixing bowls with a little more of an egg shape) and some green coffee beans.

Now, we haven’t tried out this method and did read some critical reviews of the technique, namely that it doesn’t provide uniform results and is kind of a headache to manage. Also, you’ll need to make sure you do this activity in a fire-resistant environment, as hot coffee beans could fly out of the bowl and ignite any flammable materials. So, clear the oily rags and the open jugs of paint thinner out of the garage before you start.

Let us know if you’re brave enough to take this project on — we’d love to hear about your results.

You’re So Cool

We can’t help but hear Patricia Arquette’s refrain in the second-to-last scene of True Romance when we look at the Jura Capresso Cool Control Automatic Milk Cooler. But instead of slipping it a note with hearts on it, we’ll just write about it here.

This handy little gadget is fairly lo-fi, costs pennies to run each day and will keep your milk cool and easily accessible on your counter top for all of your favorite latte or cappuccino drinks. It directly connects to the frothXpress adapter that is featured on many of the Jura superautomatic espresso machines (such as the Z7, C9 & S9, and Ena 3 and will cool your milk to 39F, the perfect temperature for fluffy, frothy foam!

If you’ve ever forgotten about your thermal milk container and suffered through cleaning up some nasty ol’ milk, gift yourself with never doing that dirty job again! The Cool Control will keep the cottage cheese out of your lattes and in your favorite…dish? We’re not actually sure how people use cottage cheese.

Using the Aeropress

Recently featured in an NPR story, the Aeropress has really taken off in the past couple of months. It’s considered the ‘next generation’ of French Presses and really does make a delicious cup of coffee.

Watch Gail use the Aeropress to make the beginning of a cup of coffee — you could add hot water to the brew for an Americano or warmed/frothed milk for a latte or cappuccino.

Recipe: Hot Fudge Pudding Cake

We found this recipe when poking around for a great coffee-inspired version of one of our favorite desserts, the fallen down chocolate cake. These were a great swap out, with their delicious mocha flavor and dense, creamy texture.

Start to finish: 1 hour (25 minutes active) Servings: 4

Ingredients

  • 6 tablespoons Dutch-processed cocoa powder
  • 3 tablespoons unsalted butter, cut into 3 pieces
  • 1 ounce bittersweet or semisweet chocolate, coarsely chopped
  • 1/3 cup all-purpose flour
  • 1 teaspoons baking powder
  • 1/2 cup granulated sugar
  • 3 tablespoons packed light brown sugar
  • 3 tablespoons whole milk
  • 1 tablespoon vanilla extract
  • 1 large egg yolk, room temperature
  • Pinch salt
  • 3/4 cup weak coffee

Directions

  1. Adjust an oven rack to the middle position and heat the oven to 400 F. Coat four 6-ounce ramekins with cooking spray, then arrange them on a rimmed baking sheet.
  2. In a medium bowl, combine 3 tablespoons of the cocoa, the butter and chocolate. Microwave, stopping often to stir, until smooth, about 1 to 3 minutes. Set the mixture aside to cool slightly.
  3. In a small bowl, whisk together the flour and baking powder.
  4. In another small bowl, combine 3 tablespoons of the granulated sugar, the remaining 3 tablespoons of cocoa and the brown sugar, breaking up any large clumps with your fingers.
  5. In a large bowl, whisk together the remaining granulated sugar, the milk, vanilla, egg yolk and salt. Whisk in the cooled melted chocolate mixture, followed by the flour mixture, until just combined.
  6. Divide the batter evenly among the ramekins (about 1/4 cup per ramekin) and smooth the tops. Sprinkle about 2 tablespoons of the cocoa mixture over the batter in each ramekin. Pour 3 tablespoons of the coffee over the cocoa in each ramekin.
  7. Bake the cakes until puffed and bubbling, about 20 minutes. Let the cakes cool for 15 minutes before serving in the ramekins (the cakes will fall slightly).