Bodka Coffee wrote:Also, on the serial number, mine doesn't have one. But if it did it would say #1. Unless you count prototypes in there. Am I right Andre?

You are correct! None of the units have serial numbers, and I don't have any plans to etch serial numbers. It would be an extra process after machining that would just add cost, and I think would only add a small amount of value. I do have some plans for the name to be on the next units, but you will have to wait and see!

I was waiting to buy a Rossa too but as soon as The Espresso Forge came out, I said why not? It's much cheaper but a true pleasure to use!

Sam, your technique looks solid! Looks very tasty. My pressure readings are not as steady as yours. So I am looking forward to the bigger handle on the upgrade kit(will need to wait since I'm low on money )

Where do you usually stop pushing? Is it all the way down? Also how do you get the coffee to completely stop, I usually have some run off and very soupy pucks

David, what's up! Very cool to see you bought a Forge!

For any EspressoForge owners, who've also used a Mypressi Twist, how do the shots compare?

I began my espresso journey with a Twist v2, but haven't used it much since I got my E61 HX. The Twist could produce remarkably good shots once you mastered its idiosyncrasies.

While you can't pressure profile with the Twist, it's similar to the Forge in its reliance on boiling water, non pump pressure, and thermally stable enclosure.

Curious if anyone has tried both.

darokz wrote:I would love to buy both but I can't afford that unfortunately... do you prefer 1 of them ?

Depends on from what perspective you're looking at(travel or home) and what's important to you.

In terms of convenience of use, the EspresoForge has the upper hand - easier and quicker to use. However, Forge needs a more narrow-spouted kettle to fill, and has a tad more tendency to get water on the counter (just clear water, not coffee drip). In terms of absolute taste quality, I think the Rossa may have more flexibility, but the Forge is no slouch either. Forge makes excellent shots with less effort, and as described - the shot is softer, but nuanced and more comfort style. Whereas the Rossa has greater body, but of higher notes and more punchy flavors (compared to Forge), and best done with 2 preheat cycle (3 hot water fills total). Both have their place.

When it comes down to the price & performance, the Forge is super hard to beat (I'm aware you need to account for international shipping plus the accessories). Still, Forge holds its forte pretty well against Rossa even if at the same price.

In terms of build and aesthethic, Rossa is just a pure beautiful worksmanship and a precise tool for making coffee, looking sharp and impressive on your kitchen counter (provided you take care and polish it occasionally). As such, it is a bit more dear and require more care in handling - brass is softer and may nick if dropped. Forge is solid, tough, and simple in construction. Not as good looking as Rossa, but it exerts the aura "I'm here to make coffee and nothing else" and can take a bit more hitting due to its tough stainless steel. If we're talking about decades, Forge may win out as only the O-ring needs to be replaced (even if Andre is out of the Forge business it isn't hard to source the O-rings). On the Rossa PG/HC, there is a consideration for the specialized tool made by Ross to do a complete disassembly (but you don't have to worry at least for a few years).

But yes, it's a first world problem to choose between Forge and Rossa. In portable espresso, they're way ahead of the competition like the Handpresso, Minipresso, and even Presso (at the very least the built quality, not sure about the taste).

beer&mathematics wrote:Sam, your technique looks solid! Looks very tasty. My pressure readings are not as steady as yours. So I am looking forward to the bigger handle on the upgrade kit(will need to wait since I'm low on money )

Where do you usually stop pushing? Is it all the way down? Also how do you get the coffee to completely stop, I usually have some run off and very soupy pucks

Thanks! I can't imagine I'm doing anything special there. Haha!

As for the comment re steady pressure, I thought it wasn't as smooth in the video. I'm currently using the large O-ring(for testing) and it requires a bit of Dow Corning to push smoothly (you can notice some pressure flick in the vid because it's running out of lube). With the regular O ring, it's indeed smooth to press and as seen on the gauge. I use the two-handed approach for >6 bar and it doesn't strain my hand.

I did some little mod on my handle actually. I've got a rubber grip from a bicycle and wrap it over the stock Forge's handle. So it's now bigger and softer to exert force. I imagine the new handle will be similar.



I push all the way down to get max volume (and stops immediately when the piston hits the end). To stop the flow, pull the piston when you decide to cut the flow. After that, remove your espresso cup and slip under a drip catcher to press out the remaining water. It requires two complete pushes(complete the first push all the way in, and then remove the piston and do another full push) to get rid of all the remaining water.

Here's what I get after getting rid of the water. If you have a cloth handy, or some paper towel, just wipe it into the knock box and you're ready to make the next shot. You don't even need a sink for this.

Open the filter basket:


Knocked out puck:

@Bodka Coffee
I am not afraid. Done.

You still have the chance to an additional upgrade to V2

sam wrote: I push all the way down to get max volume (and stops immediately when the piston hits the end). To stop the flow, pull the piston when you decide to cut the flow. After that, remove your espresso cup and slip under a drip catcher to press out the remaining water. It requires two complete pushes(complete the first push all the way in, and then remove the piston and do another full push) to get rid of all the remaining water.

Ah--double pump! Andre also emailed me with the same tip, namely, to stop the flow you need to pull the piston UP. To get rid of the water, you need to do another full pump.

I had resisted doing either of these since I was scared to get water with coffee grounds pulled up through the shower screen of the Forge. Mostly because I can't easily access a sink and when I do get sink access I can't fit the Forge under the faucet to run water through it. I imagine if I was at home I wouldn't think twice about this issue. I suppose when I go back to the office I'll give these (new to me) tips a try.

Putting an Aeropress filter above the puck should keep the shower screen cleaner.

I'll bring a few with me tomorrow and give them a try. Thanks Yakster!

boulderbrew wrote:Currently I am working with a natural Ethiopian Limu roasted to a city+, and have found that my most balanced shots have occurred when I do two preheating cycles (and extracting at around 7-8 bar as noted by sam). Without any preheat, I found that my light roasts taste underextracted and slightly sour (again so subjective and seemingly contradictory to the experience of others). However, I am on board with the no preheat when it comes to darker roasts. I am still really enjoying my Forge and the consistency of shot quality is pretty amazing

Hi Tanner,

I know you posted a while ago. But I have to say you're right and I'm seeing similar result now with my recent roast. I started experimenting with shorter light roast (previous 13-14 min roasts versus now 11min roasts, both dropped at similar bean temperature) - I found that some of the shots has been a bit sour on the Forge. I did the preheat and it seemed to bring it more towards the balance. So it does depend on the beans & roast degree. The single basket also works well in helping to balance the acidic shots.

Consistency wise, I can't say I'm getting more consistent results than the Rossa I used to (shot to shot consistency), but that could very well be me. But at least the majority of the shots are still excellent, and in that sense it is consistent.

beer&mathematics wrote:I had resisted doing either of these since I was scared to get water with coffee grounds pulled up through the shower screen of the Forge.

I had resisted that too in the early stage. But I found that the showerscreen has worked relatively well to keep the innard clean. There was only noticable build-up after 10 shots or so, and the build-up wasn't bad at all. You probably don't need to clean the whole thing, just the front plate which can be positioned horizontally into the shallow sink. Unfortunately, the length of the Forge doesn't lend itself well into the sink, but luckily we can work around it.