My coffee adventure

Recommendations for espresso equipment buyers and upgraders.
Beckmaster
Posts: 4
Joined: Wed Jan 02, 2013 9:25 pm
Real Name: Alex
Location: Texas

Postby Beckmaster » Fri Jan 04, 2013 10:02 pm

I have been lurking the forums on and off for some time now and have learned quite a bit. Today, I figured I'd post my progression through the levels of learning about making coffee into "good" coffee. I hope some of you find this enjoyable.

For years I really did not like coffee. I owned a $49 Mr. Coffee and used ground beans from the supermarket that sat around in the store for many months at a time. I only made coffee when I really needed to stay awake, which was maybe twice a month. I mixed my coffee with plenty of cream and sugar to make it taste decent.

A few years later I received a Cuisinart blade grinder and started buying whole beans from the supermarket. I would only grind as much as I needed for one brew at a time. I still used plenty of cream and sugar to taste, but I also started enjoying coffee. I began drinking it once or twice a week, sometimes more. I lived with this setup for quite a few years. I finally thought I was drinking good coffee.

About three and a half years ago my fiancee and I took a trip to Costa Rica, and happened to catch a glimpse of some local coffee called Paos from a company Cafe Britt. The beans were grown on Lava soil and I thought it would be interesting. So we bought a few bags of whole beans to take home. To my good fortune, these beans were excellent! I continued to grind away on my Cuisinart, brewing a pot almost every morning. Who knew a bean could make such a difference! I finally thought I was drinking good coffee.

A few months later I was gifted a refurbished Breville 800ESXL, and continued using my blade grinder. Per the instructions, I would start the Breville and let it heat up, grind coffee, add to that little cup thingy (which I now know is called a portafilter), press the ground coffee down a little and let it flow. I would fill up an 8 ounce cup to about 6 ounces. I would still add a little cream, but this would make my coffee too cool and would have to heat it up for 30 seconds in the microwave. (I know now I was making double shots) I spent the next 2 and a half years feeling like I have been making the best cups of coffee ever.

During this past summer I began getting frustrated regarding my need for the microwave and started reading up on how to make a better espresso. I found this forum, coupled with a few other sources, and came to the understanding that I needed a burr grinder. In October, my (amazing, she says as I write this) fiancee got me a Gaggia MDF grinder. I was so excited that I immediately hopped on the internet to research what setting to grind and made my first cup of coffee. I continued with the same strategy as before; grind it up on setting #6, pat it down and pull 6 ounces. I still had to use the microwave but now instead of 30 seconds, 20 seconds was enough to get my coffee nice and hot. My fiancee and I, who were both extremely skeptical that a more expensive grinder could make that much of a difference, were completely amazed. I was now becoming addicted, having 1-2 cup of coffee every day for the next 2 weeks. I was loving it.

Although those 2 weeks were great, I still lurked the forum and kept learning. This time I learned that proper tamping is crucial. I had no idea until it was explained to me scientifically. I began adding some weight, trying to get 30lbs of pressure putting a little twist on it. Once again, the coffee has progressed by something so simple. I felt I was really starting to learn the skill and could make good coffee consistently. Nice, thick creme with all the taste. Maybe now I can say that I make a really good cup of coffee, knowing perfectly well there is still room for improvement.

This brings me to today. Alas, my Breville has taken a turn for the worst. Most times it works fine, but on several occasions it takes a long time to get hot. I have turn it off and then on again sometimes more than once to reach proper temperature and pressure. On several occasions, it didn't get hot at all, forcing me to visit the dreaded Starbucks. I have cleaned the unit out twice now with no resolve. It is time for me to turn the page and purchase a new machine. Although I liked the Breville, I feel that it did not stay hot long enough to make my Americano, and the puck would always come out wet on top. I am ready to spend some money and go for another semi-automatic.

This all brings me to my questions:

1) Is there anything wrong with making these 6 ounce cups instead of just 2 ounce shots? I really like the taste of the shot diluted, and I am not too interested in Lattes, although I enjoy a cappuccino now and again.

2) Do you have any advice to my technique?

3) I am willing to spend ~$1000 on a machine....possibly more if given a convincing argument. However, despite all of my reading, I honestly don't know where to go. Please help me in my continued coffee adventure.

-Beck

objective1
Posts: 37
Joined: Wed Dec 19, 2012 10:04 pm
Real Name: Rich
Equipment: Vivaldi II, Compak !K10 Fresh!, Mazzer mini e, gaggia baby, hottop,
Location: philadelphia. pa

Postby objective1 » Sat Jan 05, 2013 4:57 pm

I'm glad you took the time to write that... I have a similar story... and now know how common it is...

;-)

but mine started with my wife wanting me to make her a cappuccino at home because she was getting them across the street at the local pizza place in the mornings.. a couple of months later I found out they were just making her a cup from a mix


:roll:

Link
Posts: 20
Joined: Sun Dec 23, 2012 11:12 am
Real Name: Larry
Equipment: Rocket Cellini 2 & Compak touch
Location: Petaluma Ca.

Postby Link » Sat Jan 05, 2013 9:00 pm

Don't really have an informed opinion as I just pulled the trigger on 1st machine & grinder, I enjoy things done right & have eaten foods & beverages world wide and having a great espresso or cap has always been memorable & after years of cooking finally decided that being able to make fantastic coffee drinks was worth the investment of time & money. I started out with about the same budget and ended up spending around $1800.00 on machine & grinder, from what I can tell on these forums is in that price range it's more a matter of opinion then performance in other words just about any machine and grinder you pick will do the job getting great results from them is going to be up to you. I say buy what you like and think long term not "this will do for now" I'd spend a bit more up front and figure the gear is going to last 5-10 years.

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tamarian
Posts: 500
Joined: Thu Dec 15, 2011 5:41 pm
Real Name: Wa'il
Equipment: GS/3MPS, K10F, Marco UG, PID gas 1 kg fluid bed roaster
Location: Riyadh

Postby tamarian » Sun Jan 06, 2013 12:39 am

1. Nothing wrong, if it tastes good.

2. As to you 6 ounce cup + creme, then microwave, here's an alternative. Grind finer, make a 2 ounce double espresso. Add creme to 4 ounce cold water, then froth with the steam wand, then add to the double shot. It will further enhance what you are currently tasting. If the Breveille steamer doesn't work, microwave the water + creme mix, then froth with one of these battery operated wands/milk mixers. I use those on the road with MyPressi Twist shot. They're probably $2-$5 from Ikea and other places.

3. Lots of threads here talk about new machines and comparisions, advantages and disadvantages of each.

Beckmaster
Posts: 4
Joined: Wed Jan 02, 2013 9:25 pm
Real Name: Alex
Location: Texas

Postby Beckmaster » Wed Jan 09, 2013 5:30 am

Thanks for the advice. I will try adding the water as described. I will be honest with you, I am having a very hard time deciding on a semi-automatic. the reviews I am reading really dont help since they all have things people like and dislike.