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Contents |
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Introduction Espresso Performance Steaming Performance Materials and Workmanship Conclusion Epilogue |
The water tap extends out from the side. The steam arm works equally well straight ahead or to the left side, so very little side-clearance is required. Allocating 24” of counter space for the Andreja Premium and a grinder allows for generous elbowroom.
Width: 11¼″
Depth: 17½″
Depth with portafilter in place: 22″
Height: 15½” (including one inch for cup guard rail)
Cup clearances, all measurements from the drip tray surface:
To bottom of grouphead: 5¼″
To bottom of double-spout: 3¼″
To bottom of single-spout: 3¼″
To bottom of portafilter (spout removed): 4″
To bottom of water tap: 4″
The cup warming tray is rectangular with a railing on three sides. Below are its dimensions:
Width: 8¼″
Depth: 9¾”
There is adequate space for three rows of cups, if you are willing to move them to refill the water tank. The cup warmer accommodates 12 standard demitasse cups in three rows and can squeeze 16 in four rows if they are “Milano-style.” I place four medium-sized cappuccino cups in the back two rows (7.5 ounces) and four demitasse cups in the front row (2.5 ounces). Although the sides of the boiler are insulated, the top is left exposed, so cups are toasty warm. If you prefer the cups hot, trying covering them with a towel to retain extra heat or using the hot water from the cooling flush to preheat them.
A small-time writer like me relies on
the help, advice, and corrections freely offered by lots of people.
Daryn Berlin and Peter Giuliano of Counter Culture Coffee in Durham,
North Carolina have enthusiastically shared their knowledge and espresso
lab every Friday at 7:30am. On that same note, you can read about the
Andreja Premium and many other prosumer models demonstrated at EspressoFest
2004. Espresso enthusiasts from New
Jersey to Georgia got together to share tips and try out a range of
prosumer and commercial equipment, including everything covered in this
article.
I am grateful to my fellow home baristas who double-check my results and offer valuable suggestions. Tops on my list are Keith Monaghan, Andy Schecter, Jim Schulman, Rob Wainstein, Rick Waits, and Bob Yellin. Thanks guys, I appreciate your help!
I would also like
to extend a big thanks to Intelligentsia Coffee for providing the coffee
for this evaluation. I’m a long-time fan of their Black
Cat blend, which they describe as “a result of our fanatical
quest to build the perfect espresso blend. Exceedingly heavy in body,
earthy, spicy, and bold, this blend is exotic and powerful with a sweet
finish. Black Cat produces a sublime shot of espresso.”
Darn right it does!
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