A variation on their direct-to-airpot brewer, the D500, Curtis’ D60 gives you the tools you need to deliver coffee like Flo down at the greasy spoon! The only difference is that your coffee is going to taste much more amazing because you made it using Curtis’ excellent brew technology.
Watch Gail walk through the programming interface and functionality, then we make a pot of coffee, sit back and gossip with the best of them.
Here’s the story: Your cafe’s swingin’ into high gear and while you want to serve up delicious, fresh, hot drip coffee, you don’t have time to pour out each cup. So why not brew directly into an airpot, put it out on the counter and have your customers serve themselves? The D500GT by Curtis allows you to do just that.
Watch as Gail goes through the features, interface and programming of this easy-to-use commercial coffee brewer, then demonstrates making a batch directly into an airpot.
When discussing small home espresso machines that can produce a great shot despite their diminutive frames, the well-known Rancilio Silvia is often compared against Breville’s newer upstart, the Infuser.
While the Silvia features several commercial-grade components backed by a design that is sometimes equated with a tank, the Infuser has features to spare and excellent temperature control. Choosing which one that is right for you is largely a virtue of longevity vs. precision — and price tag. While they’ll produce similar shots at the end of the day, the Infuser is more than $100 cheaper than the Silvia, so if you’re looking for something under $500, it may meet your budget a bit better.
In this video, Gail runs through their features and compares their functionality. Then she demonstrates making a latte on both so you can watch them in action.
One of the most venerable names in the coffee business, illy is credited with creating the machine that eventually led to the espresso machines we know and love today. They’ve also been roasting coffee in Trieste, Italy, for a heckuva long time, mostly focused on their tried-and-true blends for espresso, drip and stovetop coffee.
They recently released a series of single origin beans, however, and so we wanted to see how they measured up! Check out this review and tasting video featuring their Ethiopian, Brazilian and Guatemalan offerings.
Often sporting several different features and functions — like steam wands or automatic frothers — the U is a streamlined version of their capsule espresso machine. It’s small, incredibly intuitive to use and, since it’s using the same brew technology and capsules of its pricier counterparts, produces a great cup of coffee with minimal work on your part. Plus, it incorporates magnets and you know how much we love that. The future!
Want to see it in action? Check out Gail’s walkthrough and demo of the Nespresso U.
When we saw this gorgeous, candy-apple red version of our much loved Technivorm, we couldn’t wait to bring in a few for the holiday season! Functionally identical to the polished silver KBG741, this eye catching Technivorm is a saucy little homage to both form and function.
Watch Gail talk to us about specs and then brew up a batch o’ java for our enjoyment.
If the weather outside is frightful, etc. etc. If we’re honest, we have yet to see a speck o’ snow in these parts, although we’ve had enough rain that kayaking to work almost seems like a feasible option. If there’s a chill in the air where you’re at, or you just really, really love decadent treats, then this lovely eggnog-infused concoction will find its way into your heart.
- 1/2 oz. Monin Dark Chocolate Sauce
- 2 shots of espresso
- 6 oz eggnog (we used soynog)
Put chocolate sauce in your serving cup and pull shots directly into it. Stir well to combine. Steam up eggnog and then pour over chocolate & espresso. Garnish with whipped cream and nutmeg if desired. Note: We used soynog in this recipe, which is not as thick as regular eggnog. If you want to use traditional eggnog, we recommend mixing it with milk so that it steams more easily. Individual tastes vary, but we dig 1/3 eggnog to 2/3 milk.
One of the elements you can control on the Breville Dual Boiler is both the pre-infusion pressure and the duration prior to shot extraction. Factory setting is 60% of the overall pump pressure for 7 seconds, but what happens when you change the pressure? Or if you keep the pressure the same and change the timing? Of course, all coffee will react differently to these settings, so we decided to experiment with Equator’s Espresso Blend to see how making changes to this parameter affected the overall flavor of the shot.
Watch Gail try different pressures and different pre-infusion times to determine if the factory settings are the best bet for Equator Espresso.
Whenever we need to learn about the finer points of java, our good friend Velton Ross of Velton’s Coffee Company is only too kind to drop a lil’ science in our direction. So when we wanted to learn more about blending/roasting theory and about why you might choose an espresso blend over a single origin bean (or vice versa), we headed up to his roastery in Everett, WA, to get his perspective.
If you’ve ever had similar questions, then this field trip video is right up your alley! In addition to the great information he imparts, he also busts out a few exceptional dance moves with Bunny. Who doesn’t love that?