We have a deep love for and commitment to the home espresso enthusiast, but as our passion for making excellent espresso at home has grown, we have been exploring commercial-grade equipment, too. Obviously, comparatively few of us can afford to drop $15k on an espresso machine for our homes, but if you're looking to either upgrade your business' existing setup or thinking about launching a new espresso-based business, we have a wide selection of machines that is going to continue to grow.
Currently featuring primarily Faema and Rancilio commercial-class espresso machines & grinders, we've also included a few of the prosumer class of machines that could work well in a smaller-scale business that has espresso as a complementary service -- such as a bookstore or an art gallery. We also have tons of quantity discounts on accessories and wholesale pricing on coffee and syrups, so just ask.
We're excited to venture into a new realm within the coffee world and look forward to talking with you more about it! This blog will also expand as a resource and start offering up information that may be of interest to cafes and other small coffee businesses, so stay tuned.
We've said it before and we'll say it again: Temperature, temperature, temperature. For truly great espresso, there is a fine balance between too hot and not hot enough -- and maintaining the temperature from portafilter to lips is very important. Oh yes, yes it is.
The first step is to let your machine warm up all the way; often, folks think that as soon as the light goes out (generally around 1 - 2 minutes after turning it on), the machine is ready to rock. Not so! In fact, all that means is that the machine has reached ideal boiler temperature, but all of the other parts of the machine have not, so if you pull espresso right at that time, the water is going to cool significantly as it travels through colder apparatus to reach your cup. Depending on your machine, we recommend waiting anywhere from 10 - 30 minutes to allow your machine to reach an even heat.
Next step is to pull some water through the system to warm up the brew head, the portafilter and -- if it's a heat exchange -- the copper tubing that pulls water from the reservoir to the brew group. Let it run through and fully warm up all the metal components.
Finally, make sure you're pulling into a preheated cup; you can easily preheat by using the cup as the container to catch the water you just pulled through the brew group, or you can keep your cups on top of your espresso machine and let them toast as your machine warms up.
Do you have any tips on how you maintain ideal temperature for your espresso extractions? Drop us a comment here if there's something we didn't cover that you think is essential.
With so many different kinds of espresso machines on the market, researching which is the best for you can sometimes feel like popping open a big ol' can of worms. Superautomatic or semi-automatic? Single boiler, heat exchange or double boiler? Is the E61 brew group really that great?
Our goal here at Seattle Coffee Gear is to provide as complete of a picture as we can about as many machines as possible. We read through user reviews to develop general pros and cons, have our techs test out the machines, experiment with different grinders to see how they perform with different machines and, ultimately, drink way more coffee than we should. All of this informs our YouTube videos, the writing we do here, our product descriptions and -- one of the best resources we have -- our Side by Side Compare tool.
If you're just learning about espresso machines and aren't sure what will meet your needs and budget, this tool is a great place to start. We've organized the different machine classes by price range and compared their performance against each other, so you can see technical facts like how hot they brew or which type of pump they have and more subjective assessments such as the ease of use or quality of shot.
We're constantly updating and adding machines to these pages, so definitely check them out if you're in the market for a machine.
We're all more conscientious these days about our environmental footprint -- what we do every day and how that impacts the world around us -- and our pocketbook. What started as a random inquiry every now and again eventually developed into a dull roar...people wanted to trade in their machines on new ones, and they wanted to find a way to keep their fully intact machine out of a landfill.
So we developed our Trade-in and Recycling Program to fill this need: Basically, we'll take a look at your current espresso machine or grinder and determine if has any resale value. If it does, we'll give you a store credit, then we'll clean up your old machine and find a new home for it. If the machine isn't worth refurbishing, however, we will break it down into all of its components, reuse any parts that are still good and then recycle most of the rest.
If you're interested in the program, just contact us and let us know the make, model, age and condition of your machine. We'll get back to you with a rough estimate and tell you how to deliver your machine to us. From there, we'll give it a final assessment and let you know the exact amount of your credit -- then you can choose a new, upgraded model!
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:
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.
