Here here. Most of my day is spent asking if it's too late for coffee or too early for whiskey.
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Good morning!
Was reading along on a coffee forum a few nights ago, and found a thread about what milk to use to steam for great foam. I found it very interesting and decided to try out the suggestion. Other than fresh from the farm, any organic whole milk that has been Ultra Pasteurized will do. Being as MOST farm milk is Ultra Pasteurized, this is the go to.
The boys and I were shopping and I picked up a 1/2 gallon of organic UP milk..............OH MY GOODNESS!!!!!!!
This does create a very thick, light foam that has a much better flavor than anything else I've ever tried!
The best description I can come up with is warm Cool Whip that is almost as sweet.
If you guys make a cappuccino I highly suggest this, I don't think you'll be disappointed. Just be sure it is Ultra Pasteurized
Me, My Cremina is down...:boohoo:
SO, I am doing the moka pot route:
An old electric moka pot with fresh drip ground top quality coffee. Pot is pre-warmed with hot water but filled with cool tap water. Longer time through the grounds?
I heat the milk in a microwave, (Must be kept below 160*F or the protein is cooked/ scalded)
I froth it with a cheap! battery hand held mixer, the kind with a spring disk for mixing..
A good cuppa and I am enjoying it as I type..:tu
Happy New Year!:rock:
~Richard
Tip o the cup to you all this morning!
Last day off after the holidays.
Been a nice week and a half.
Just trying to undo some auto updates that have buggered up my cnc computer.
Trying to do a little carving project that requires lots of caffeine to keep me alert!
Cheers men..
Well Mike, you've got the machine to get that caffeine boost :roflmao
Richard, you've got it no matter how you do it. Your knowledge is astounding to me about so many things.
Thanks for all you add
Didn’t notice this post,
It’s the exprelia 8856.
Great machine, in every way. Set the dose, the prebrew dwell time, the water temp, etc.
Even learns your favorite size of mug.
Love it and have no regrets in upgrading.
Stuck with all Saeco cleaning solutions this time after seeing the damage clr did to the diverter Vv on my old unit, over time.
Cheers men!
Although I've done dozens of batches with this roaster, I've always wanted it to be able to do direct BT reading - for both fine tuning the roasts and to achieve better repeatability between them. Took me some time, but eventually I've drilled an opening in the drum's left axle, made pre-shaped guide for thermocouple probe, hooked the probe(s) (added ET probe on the same guide as well) to digital thermometer, and the meter to an old netbook with "Artisan" roasting software, and voila, here is my new setup:
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Just finished a batch on it and I already feel much more in control of what I'm doing. I think this simple modification will take my roasting up a notch - without upgrading the roaster to a more expensive model.
Figured out how to make a latte macchiato with the new rig!
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Pretty damn tasty after a hard day and cold drive home actually.
Specially made Irish!
:tu
Way to go Mike:Th
Looks killer from here and of course the Irish addition sure didn’t hurt
I got myself a Lido-E and a Flair. We aren't allowed to have "personal electronics" at work, so I decided to try full manual espresso on my desk. I'm quite happy with it, and as an added bonus, it all packs up nicely to come home on weekends.
I've read some good things about the Flair, so happy to hear it's true and you are able to enjoy your espresso at work!!!
:tu
Love my Lido-ET I got back in 2016. Finally broke her down the other week to clean up the bean hopper and anything else looking dirty, and I noticed the lower burr had taken some serious destruction to a few of its teeth. Two teeth had large chunks missing from their top-end side. Sure it still works just fine but the OCD side of me wants it replaced. To my surprise, the other half of the burr-set showed no sign of wear or damage.
Lido shots give you a nice, early morning arm work-out. Each cup I brew in the AeroPress requires about 120 turns of the grinder's handle, and thank java I am ambidextrous. Grinding coffee manually makes you appreciate your electric grinder that much more.
:)
I've always only used manual grinders, so I guess I don't even thing about it anymore. Started with a Hario, then got a Handground. The Handground was able to grind fine enough for espresso but it took FOREVER. Clearly not what it was designed for. The Lido, on the other hand, clearly is.
I'll have to keep an eye on the teeth. Odd that you had damage to the lowers but no the uppers. I wonder what caused it...
Gentlemen,
I've been into good coffee ever since a university job as a barista in the late 90s. For many years I had a very satisfying setup, I used an Aero-press with a Hario hand grinder, and a couple of times a week I would treat myself to a really nice high-end espresso, which was easy to find in Montreal.
However, I've recently moved to a smaller city. The closest good espresso is a 90 minute drive away, and I'm really missing it! Having only the Aero-press is not cutting it. So I want to invest in a good espresso machine and grinder, but as usual the finances are tricky. I'm willing to spend the money if I'm sure the machines will provide high quality coffee for a long, long time - but I need to be sure.
My girlfriend and I decided the best plan of action would be to buy a good grinder first, which we could use with the Aero-press, and then later on buy an espresso machine. I've been researching grinders, and Baratza definitely seems to be where it's at.
My question for you all: which model Baratza grinder should I get? Ideally I'd spend less than $500 CDN, which seems to limit me to the Sette 30 AP. Is this grinder good enough that, when eventually paired with a good quality espresso machine, it would satisfy my espresso needs? (ie. will it be good enough to make espresso comparable to a decent espresso bar?)
Thanks in advance! As usual, comments and advice on the whole plan are welcome.
First of all, one can tell you've worked in the coffee industry before: you've definitely got your priorities right - a good grinder is more important than the machine itself. Sette 30 AP is a great grinder: almost zero retention, and the same burrs set as in the more expensive 270 model. The only difference between them is how many steps of adjustment they have (31 vs 270). They both will grind fine enough for espresso, but to make fine tuning - for example to compensate for the daily humidity changes, drying of the batch etc. - will be impossible with the 30AP. That aside, you can always compensate for this with little variations in quantities or the tamping strength. Not optimal, but definitely doable. Baratza is a good company, and whatever problems they've had with the early models of the 270W - they are over them, so you'd be buying a "field-tested" one either with 30AP or 270.
As said, Baratza produces a great machine and is a great company that backs their products. I had a problem with my first one, they sent me a new one with return label and bam!!! Back in business grinding the perfect cup/shot.
Id suggest, if it's possible, to go one more step up to the Vario. I own this one and it does a great job for any type of coffee maker or espresso machine. I'd say it'll be the last grinder you'll ever need to buy.
Looking forward to hearing what you decide to do and how it works out for you
Here is a good video with the top 5 grinders from 2018.
And yes, the Sette is in this video. It's probably worth you looking at
https://www.youtube.com/watch?time_c...&v=Mm1TFjBK8Cc
Also, if you really want to do some research, HERE is a link to Home-Barista and their Grinder page. This forum is my go to for ANYTHING coffee/espresso related
Good luck!
Vario is another great option, but I actually think that for home espresso-oriented use Sette 270 is a better option. Vario is heavier, better than 270 for french press/pourover, and grinds faster - all this makes it better for office and small business use. Sette 270 on the other hand has almost zero retention (due to very innovative mechanical design) and espresso-oriented conical burrs which would make it my choice for a home espresso corner. Being cheaper than Vario is another perk.
I will agree on it being better for espresso only. But if you decide to venture into other coffee makers, this is perfect!
And to me, this is a one time, life long investment. I believe I paid just a bit over $500 for mine. But you could also upgrade to the one that weighs out your shots grounds. To me that was a bit more than I wanted.
As you said, you consider it for office or small business, that's very true. But in the same aspect, it's lifespan will be longer than a home use one.
Just my opinions...
I happen to be a long time owner of both the Vario (ser#103) and a new Sette 1 year old( bought at the company store.
Baratza home web site I would suggest that they have a lot of great info including authorized brick and mortar and on on-web sellers and authorized and unauthorized sellers. It would be worth your time to read all of it ,, even if you don't buy one.
Parts are cheap
For the consistent very accurate dosing very easy fine tweaking of grind and single dosing, The 270. is a very quick, if noisy, grinder.
For quick and easy change of grind the Vario. It can go from Turkish to light French press, or anything in between. It may be used for single dosing. ( I have a few different coffeemaker types )
I have only replaced the ceramic burrs once,very recently." since purchase.
For background, have owned a Rocky, Super Jolly and a few lesser brands over 10+ years. These Baratzas' for my price range are very good.
JMHO,YMMV
A great cuppa to you all!
~Richard
PS Use white rice for cleaning. they will leave slight white residue for a couple of grinds. Those grains are strong enough to clean without damaging the burrs or the machine!
PzPS.I have heard the most weight dosing grinder an be a hassle.
Long story short, I still suffer from PTSD brought on by loss of daily use of my Speedster.
As I was responding last night, I began scratching my head wondering how such severe damage could've possibly happened to the Lido E-T burrs 1) without my knowledge and 2) without any tangible evidence or logic to the failure. Figured I better check the grinder in the morning before theorizing how/why.
Well, after easily taking apart my Lido again this morning, I revealed its mildly used Swiss steel burr-set* with none of the damage I claimed in the original post. Too bad I didn't respond earlier this morning so I could edit or delete my OP.
Seems my usual run of Top 3 nightmares blended my actual cleaning session of the Lido one day with a nice cleaning inspired nightmare the next. Made for somewhat of a false memory. Damn. I need better sleep and something stronger than AeroPress. ;)
* -- I should attach a photo of the burr-set of the Lido to show why Orphan Espresso charges $200 for a manual grinder...should last a few lifetimes.
Glad to hear it's whole
Thanks for the advice and suggestions everybody, it was super helpful!
After emerging from the coffee grinder rabbit hole (which is a pretty fun place to be, I admit), we've decided to go with the Sette 30 AP. I think it will serve our needs, as we won't be switching to different grinds often, or possibly at all. If we decide that we need to fine tune more, I read in the forum (thanks Dieseld!) that the parts can be upgraded to that of the 270.
I won't be able to pick one up for a couple weeks, but I'm already looking forward to the change in the morning coffee routine!
On to the next question: the espresso machine. Any suggestions for manual espresso machines? Years ago I had decided on Il Pavoni, but at the moment I'm leaning toward the Rok. Anyone have any experience with this?
I have a ROK, but it is far inferior to the La Pavoni. Far. It is almost impossible to get the water temperature correct. There is too much heat leaching from such a small chamber for the water. To be sure, it is a novel and interesting iteration of a manual espresso machine, but cannot hold a candle to the La Pavoni. I own the La Pavoni Professional and have been extremely satisfied. I know others here have different lever machines and have been very satisfied with them. The common denominator is that they have boilers.
I have never used a Pavoni, but can echo Midway's thoughts on the Rok. Don't get me wrong I quite like my Rok. But it is a very different beast from the Pavoni. Tem control is an issue as noted, but that can be overcome to some extent with some pre-heating. But that's a pain.
Bottom line, I like the Rok, but would never even consider it in the same breath as something like a Pavoni.
Get 'em both! :)
Ha, well, I just might. The Rok is quite inexpensive, so I could buy it to use until I can afford the La Pavoni
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Perk.....every morning
I am now too - I hadn't seen that one before!
Just from watching a video on their website, I think it looks *much* more user-friendly than the Rok. I find I need to apply pressure on the arms of the Rok to the point that I used to worry about breaking it. That single-arm mechanism at least looks to be a superior design.
Damn.
Now I want one of those too. Thanks a lot guys! :rofl2:
:rofl2:
:needcoffee:
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It’s gratifying to see an informed and unbiased take on decaf.
On the subject of decaffeinated coffee, heck, why would anyone possibly deny themselves their basic human right to waking up in the morning?
:boohoo:
(Did you know that decaffeinated coffee is like gold in the mental health block of any jail?)
The only reason I can understand is a medical one Mark.
But to each their own my friend
One thing or more I love about coffee threads and forums is the idea that one method 'is not for everyone!
Nurture, background, ethnic choice, personal effects of, skill level,, and, of course, fad chasing all play a part in the enjoyment/ necessity of a particular type of coffee and method of brewing.
70 years and counting.
JMHO
~Richard