The Izzo Alex & Alex Duetto are semi-automatic espresso machines that have one very powerful distinguishing characteristic: You can set them to draw water from the reservoir or from your directly connected plumbing. Having such flexibility is an awesome feature for folks who might want to plumb-in their machine in the future, or who have plumb-in capability in their kitchen at present but might not in the future.
Learn all there is to know about the Izzo Alex & Alex Duetto as Gail walks us through the finer points of these unique machines.
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:
- 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.
- 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.
- 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.
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.
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.
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.
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.