Comments for Espresso Machine| Coffee Maker | Cappuccino Machine http://baristacoffeemachines.wordpress.com The Coffee House Where Espresso Machines, Coffee Makers and Cappuccino Machines Are Brewing. Tue, 03 Mar 2009 00:24:40 +0000 http://wordpress.com/ hourly 1 Comment on Braun Tassimo TA 1400 Hot Beverage System by billbiko http://baristacoffeemachines.wordpress.com/2006/11/26/braun-tassimo-ta-1400-hot-beverage-system-hot-drinks/#comment-4814 billbiko Tue, 03 Mar 2009 00:24:40 +0000 http://baristacoffeemachines.wordpress.com/2006/11/26/braun-tassimo-ta-1400-hot-beverage-system/#comment-4814 I couldn't agree more, I love mine for the coffee and the cappuccino and the kids love it for the hot chocolate. The new Bosch version looks even better, but now that it's out you can pick older Braun versions up on eBay for half price. I have some more information on the Tassimo here, http://www.squidoo.com/buy-tassimo, be sure to check out the video showcasing the new units! I couldn’t agree more, I love mine for the coffee and the cappuccino and the kids love it for the hot chocolate. The new Bosch version looks even better, but now that it’s out you can pick older Braun versions up on eBay for half price.

I have some more information on the Tassimo here, http://www.squidoo.com/buy-tassimo, be sure to check out the video showcasing the new units!

]]> Comment on Espresso Or Cappucino – How To Add Some “Oomph” Into Your Cuppa! By Peter Lim by Mealleylayest http://baristacoffeemachines.wordpress.com/2006/11/15/espresso-or-cappucino-how-to-add-some-oomph-into-your-cuppa-by-peter-lim/#comment-4813 Mealleylayest Tue, 17 Feb 2009 11:32:13 +0000 http://baristacoffeemachines.wordpress.com/2006/11/15/espresso-or-cappucino-how-to-add-some-oomph-into-your-cuppa-by-peter-lim/#comment-4813 iuygy , <a href="http://www.vimeo.com/buy1xanax" rel="nofollow">order xanax</a>, <a href="http://www.vimeo.com/buy1alprazolam" rel="nofollow">buy alprazolam</a>, <a href="http://www.vimeo.com/buy1diazepam" rel="nofollow">diazepam</a>, <a href="http://www.vimeo.com/buy1carisoprodol" rel="nofollow">cheap carisoprodol</a>, iuygy ,
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]]> Comment on Health Check: Water by Coffee Espresso Makers Machines products store trade and internet Supplies http://baristacoffeemachines.wordpress.com/2006/11/07/health-check-water/#comment-4811 Coffee Espresso Makers Machines products store trade and internet Supplies Tue, 23 Sep 2008 11:04:31 +0000 http://baristacoffeemachines.wordpress.com/2006/11/07/health-check-water/#comment-4811 Thanks I strongly recommend you check your local water treatment centers to check if they are properly processing the water available from your tap. Coffee companies have actually stepped up about the harmful effects of water and have even made coffee machines that could filter out these harmful materials. Thanks
I strongly recommend you check your local water treatment centers to check if they are properly processing the water available from your tap. Coffee companies have actually stepped up about the harmful effects of water and have even made coffee machines that could filter out these harmful materials.

]]> Comment on Descale your Espresso Machine – Before it’s too late! by June http://baristacoffeemachines.wordpress.com/2006/12/02/descale-espresso-machine-corrosion-maintenance-repair/#comment-4810 June Wed, 30 Jul 2008 15:15:33 +0000 http://baristacoffeemachines.wordpress.com/2006/12/02/descale-your-espresso-machine-before-its-too-late/#comment-4810 I've been looking around, gathering information on espresso machines for a while now due to my interest in buying one... the problem is I really want to make the right decision before I spend a lot of money. Are their any espresso machines out their that don't need to be descaled or is it a necessary for them all? If you have any advice at all for me as far as what to look for in a machine please let me know, I need all of the help I can get. I’ve been looking around, gathering information on espresso machines for a while now due to my interest in buying one… the problem is I really want to make the right decision before I spend a lot of money. Are their any espresso machines out their that don’t need to be descaled or is it a necessary for them all? If you have any advice at all for me as far as what to look for in a machine please let me know, I need all of the help I can get.

]]> Comment on Need Help On Finding The Perfect Coffee Machine? by Carlisle http://baristacoffeemachines.wordpress.com/2006/11/20/need-help-on-finding-the-perfect-coffee-machine/#comment-4809 Carlisle Mon, 30 Jun 2008 14:36:10 +0000 http://baristacoffeemachines.wordpress.com/2006/11/20/need-help-on-finding-the-perfect-coffee-machine/#comment-4809 A great way to do some product research is to go to wize.com where you can find hundreds of reviews on hundreds of brands of coffee makers from all over the web. Check it out, It made picking out the perfect coffee maker effortless and it was really quick considering I have next to no spare time. A great way to do some product research is to go to wize.com where you can find hundreds of reviews on hundreds of brands of coffee makers from all over the web. Check it out, It made picking out the perfect coffee maker effortless and it was really quick considering I have next to no spare time.

]]> Comment on The Good, The Bad and The Ugly. by Ian Nicklin http://baristacoffeemachines.wordpress.com/2006/12/06/espresso-shots-bad-espresso-crema/#comment-4805 Ian Nicklin Wed, 26 Mar 2008 18:12:33 +0000 http://baristacoffeemachines.wordpress.com/2006/12/06/the-good-the-bad-and-the-ugly/#comment-4805 I find that the characteristics of the pour offer the best signs of shot quality. A perfect shot does indeed finish in 20-25 seconds, but a slightly underextracted or overextracted shot can be "saved" by varying this time according to the characteristics of the flow. A perfect shot always has a "double mousetail" of extremely thin (less than 1/8") espresso flowing from the portafilter for the duration of the shot. If this stream widens or pales, the shot is spent and bitterness is flowing into the cup. Conversely, if only a few drops come out and large oil bubbles form, the puck is packed too tightly and grounds are too fine, resulting in an extremely sour shot with little to no crema. Differences in ambient air temperature, barometric pressure, humidity, and the nature of the beans themselves (is it a blend or a single-origin, wet-process or dry-process or some combination thereof, roasted into second crack?) can all make it difficult or even impossible to pull drinkable shots, even if exceptional equipment is being used. Using coffee beans that are a day fresh out of the roaster results in fizzy, nasty, sour, acrid espresso. Use beans that are a month old and the espresso will be flat and dull. Timing is highly dependent on these other variables. A single-origin dry process espresso roasted just to second crack, ground to a fine degree, and updosed will produce a beautiful ristretto that might take 30-35 seconds to fully pour. Conversely a French-roasted Southern Italy wet-process bean might pull in just 18-20 seconds. If your barometric pressure drops dramatically and you're using a HX machine, be prepared for perpetually awful shots as the boiling point and pressure calibration get completely messed up, resulting in sour low-temp bubbly extraction. Not giving beans time to depressurize after they've been stored in a sealed jar or tin container (a la Illy) will result in fizzy sourness as well. I find that the characteristics of the pour offer the best signs of shot quality. A perfect shot does indeed finish in 20-25 seconds, but a slightly underextracted or overextracted shot can be “saved” by varying this time according to the characteristics of the flow.

A perfect shot always has a “double mousetail” of extremely thin (less than 1/8″) espresso flowing from the portafilter for the duration of the shot. If this stream widens or pales, the shot is spent and bitterness is flowing into the cup. Conversely, if only a few drops come out and large oil bubbles form, the puck is packed too tightly and grounds are too fine, resulting in an extremely sour shot with little to no crema.

Differences in ambient air temperature, barometric pressure, humidity, and the nature of the beans themselves (is it a blend or a single-origin, wet-process or dry-process or some combination thereof, roasted into second crack?) can all make it difficult or even impossible to pull drinkable shots, even if exceptional equipment is being used. Using coffee beans that are a day fresh out of the roaster results in fizzy, nasty, sour, acrid espresso. Use beans that are a month old and the espresso will be flat and dull.

Timing is highly dependent on these other variables. A single-origin dry process espresso roasted just to second crack, ground to a fine degree, and updosed will produce a beautiful ristretto that might take 30-35 seconds to fully pour. Conversely a French-roasted Southern Italy wet-process bean might pull in just 18-20 seconds. If your barometric pressure drops dramatically and you’re using a HX machine, be prepared for perpetually awful shots as the boiling point and pressure calibration get completely messed up, resulting in sour low-temp bubbly extraction. Not giving beans time to depressurize after they’ve been stored in a sealed jar or tin container (a la Illy) will result in fizzy sourness as well.

]]> Comment on The Good, The Bad and The Ugly. by howsoonis08 http://baristacoffeemachines.wordpress.com/2006/12/06/espresso-shots-bad-espresso-crema/#comment-4803 howsoonis08 Thu, 31 Jan 2008 08:10:29 +0000 http://baristacoffeemachines.wordpress.com/2006/12/06/the-good-the-bad-and-the-ugly/#comment-4803 I've heard (even from a local barista's) that the 25 second rule is a myth, and has much more to do with the other conditions you listed... Non the less, great post! I'm relatively new to learning about espresso... I bought a Rancilio machine and grinder just about a year ago... but I've been absolutely enthralled with everything to do with learning! I have recently started attending a monthly tasting night at a local coffee shop that buys, roasts, and exports coffee to Seattle! Incredible stuff! I look forward to reading your posts! I’ve heard (even from a local barista’s) that the 25 second rule is a myth, and has much more to do with the other conditions you listed… Non the less, great post! I’m relatively new to learning about espresso… I bought a Rancilio machine and grinder just about a year ago… but I’ve been absolutely enthralled with everything to do with learning! I have recently started attending a monthly tasting night at a local coffee shop that buys, roasts, and exports coffee to Seattle! Incredible stuff! I look forward to reading your posts!

]]> Comment on The Good, The Bad and The Ugly. by Roger Loh http://baristacoffeemachines.wordpress.com/2006/12/06/espresso-shots-bad-espresso-crema/#comment-16 Roger Loh Fri, 22 Dec 2006 02:11:28 +0000 http://baristacoffeemachines.wordpress.com/2006/12/06/the-good-the-bad-and-the-ugly/#comment-16 Shikin, I never knew that there's so much to know about cappuchino... FYI, I'm a diehard coffee drinker :-) Shikin, I never knew that there’s so much to know about cappuchino…

FYI, I’m a diehard coffee drinker :-)

]]> Comment on About Me by chicky http://baristacoffeemachines.wordpress.com/about/#comment-13 chicky Thu, 23 Nov 2006 15:08:00 +0000 #comment-13 very informative i must say.... even if i do drink coffee once in a while, it does make me wonder whther i shud get my hands on one of those coffee machines given the right price and stuffs.. keeeep on goin shikin... ur website is very much appreciated.. im feeeeelin the love for coffee... a webstie well done.. i juz cant help but comment on the previous comment... if her 2 yrs aint enuff... do ^master baristas^ get their stuffs wrong?? *ting* guess not... peace outz... u... :) very informative i must say….
even if i do drink coffee once in a while, it does make me wonder whther i shud get my hands on one of those coffee machines given the right price and stuffs.. keeeep on goin shikin… ur website is very much appreciated..

im feeeeelin the love for coffee…

a webstie well done..

i juz cant help but comment on the previous comment…

if her 2 yrs aint enuff… do ^master baristas^ get their stuffs wrong?? *ting*

guess not…

peace outz…

u… :)

]]> Comment on Health Check: Water by Need Help On Finding The Perfect Coffee Machine? « Espresso Machine| Coffee Maker | Cappuccino Machine http://baristacoffeemachines.wordpress.com/2006/11/07/health-check-water/#comment-12 Need Help On Finding The Perfect Coffee Machine? « Espresso Machine| Coffee Maker | Cappuccino Machine Mon, 20 Nov 2006 12:43:02 +0000 http://baristacoffeemachines.wordpress.com/2006/11/07/health-check-water/#comment-12 [...] Being a coffee lover and buying a coffee machine is a great start to being your own barista. Financially, you get to save more money, and you can make your own brew, espresso, cappuccino, americano or latte at any time of the day! Plus, having a great machine will get rid of the hassle you have gone through with a depreciating coffee maker like rusting, no water filtration, cleaning hard to clean areas, break downs and others. [...] [...] Being a coffee lover and buying a coffee machine is a great start to being your own barista. Financially, you get to save more money, and you can make your own brew, espresso, cappuccino, americano or latte at any time of the day! Plus, having a great machine will get rid of the hassle you have gone through with a depreciating coffee maker like rusting, no water filtration, cleaning hard to clean areas, break downs and others. [...]

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