Seattle Coffee Gear: Blog

The Grind - May 2009

The May issue of our monthly newsletter, The Grind, has hit the bricks! Including the Turkish Dee-Lite recipe, our process for making excellent french press coffee, tips on how to brew a strong shot in a superautomatic espresso machine and a directory of all the recent YouTube videos we've done over the last month, May's news is a sweet little compendium of a lot of the content we've shared with you here.

But what you won't find here is The Grind Special -- this month: $10 off the Hourglass Cold Brew Coffee Maker! Get this special and all future specials by signing up.

Tech Tip: Water Sensing on Quick Mills & Rockets

We sometimes get calls from folks about their Quick Mill Andreja Premium/Anita or Rocket Giotto Premium+/Cellini having a water sensing issue. Watch Gail discuss how these machines sense water in the reservoir and learn how to resolve this common quirk.

Tech Tip: Adjusting the Temperature/Pressure on the Rocket Giotto

While Rocket thoroughly calibrates their espresso machines prior to shipping them out, some folks have found that, over time, they can maintain their shot quality by adjusting the temperature of the water that's delivered to the brew group.

Gail walks us through the process of popping open the lid of the Rocket Giotto Premium Plus and adjusting the pressure to improve the temperature -- and while we know people love to geek out and mod their machines themselves, following this process will void any warranties still on the machine. If yours is still under warranty, leave this to the pros.

New! Rocket Cellini Semi-Automatic Espresso Machine

We just expanded our Rocket inventory to include the sleek Cellini semi-automatic espresso machine! Not as stylized as its Giotto counterpart, the Cellini is functionally exactly the same for a bit less. Gail introduces us to the machine and talks about the aesthetic-only differences.

Brew Tip: Some Like it Hot

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.

Comparing Espresso Machines

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.

Green 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!

Selecting a Semi-Automatic Espresso Machine

One of the things that sets the crew here at Seattle Coffee Gear apart from the rest is that we have a storefront that features over 60 machines on display for anyone to come in and check out during their selection process. The experience of coming into the store, asking questions, working with Gail and understanding which machine meets your needs and your budget is fairly unique in this space, so we thought we'd make a movie in an attempt to replicate that experience for folks that don't live in the Seattle area.

If you're in the market for a semi-automatic espresso machine and aren't sure where to start, this video is a great primer for what we think are the best in class machines that will fit in anyone's budget.

Part 1: Gail talks about the different types of machines and then discusses the Saeco Aroma and the Rancilio Silvia semi-automatic espresso machines.

Part 2: Gail continues up the semi-automatic espresso machine line with an introduction to the Quick Mill Alexia and Rocket Giotto Premium Plus.

Tune It Up, Little Darling

We're all looking for ways to stretch our loot a little further these days. Keeping your home espresso machine in excellent condition means you can enjoy high quality espresso for years to come at a significantly reduced cost than what you'd pay at a local cafe.

To that end, our techs offer a Tune Up service for both superautomatic and semi-automatic espresso machines. This is a popular service that we wanted to share with more people around the country (yes, you can ship your machine to us for this service) and so we asked Gail to describe how this service works, what we do, etc.

For those of you not into watching videos or if you'd like to contact us about having your machine tuned up, we have full detail on the service and a contact form here.

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.