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The Article: Buyer's Guide to the Expobar Brewtus

I especially liked that you included a description of specific blends that you tested and closed in on. It seems like the point that you stuck to was ease of use and range of the machine in specific situations. I thought you did that very well without a lot of hype.

Intriguing results, I think I'm going to have to get someone to bring one in.

Kudos - well done, Abe.

Great review Abe! I really liked the perspective comparing the Brewtus to the GP - it is a highly relevant comparison for me and I'm sure many other readers who are interested in this machine. Your comment towards the end about some users enjoying the artistry involved in managing the HX temp issues highlights for me how different people enjoy different aspects of the espresso experience.

I must admit that I have really come to enjoy roasting in the short amount of time that I have been doing so. To me, it is the most creative part of the process, since you are tranforming otherwise unusable green beans into something different, unique and delicious. I also enjoy the grind, distribution, and tamp, but when it comes to the things the machine does for me (temp, pressure, etc.), I just want it to do what I think it is supposed to be doing. I guess that means that I have one more thing in common with Homer Simpson - we should both have a DB machine in our kitchens.

One more thing about the difference between the two styles. Many people use bottled water for their machine. For the typical home user, who probably makes a couple of coffees 3-5 times per day, an HX machine will require up to 40 ounces of total flushing. That's a lot of pricey water to be emptying out of the driptray.

I've been considering the Brewtus for my next machine, and this review made my upgrade decision much, much easier. Thanks again.

Great read, Abe. It's nice to have long-awaited publication of this review coincide with the long-awaited release of the machine in Australia.

I can appreciate that these reviews are a lot trickier to write than they seem. From my quick skim of the review, it's clear that the temp control aspect makes life easier, but, as everybody now says, 'the limitation is on the handle side of the portafilter'. (Side note: if 'it's the grinder, stupid' is the mantra of CG, that's gotta be the mantra of HB).

Just a few quickies:

a) How difficult would it be to add a brew pressure gauge? Is there enough room?
b) I seem to remember that you did, or were about to do, a rotary conversion. How's that going? How did it affect preinfusion?
c) Seeing as you've got/had both the Giotto P and the Brewtus sitting in front of you, could you tell us if it would be possible to swap the insulated steam arm onto the Brewtus? (Yeah, I appreciate that it's an expensive upgrade ;P)

Cheers,

Luca

Dogshot wrote:I must admit that I have really come to enjoy roasting in the short amount of time that I have been doing so. To me, it is the most creative part of the process, since you are transforming otherwise unusable green beans into something different, unique and delicious.

I'm happy you said that. I don't think many home baristas fully appreciate it. I've been trying to beat it into Dan's head for months now, with no success.

One more thing about the difference between the two styles. Many people use bottled water for their machine. For the typical home user, who probably makes a couple of coffees 3-5 times per day, an HX machine will require up to 40 ounces of total flushing. That's a lot of pricey water to be emptying out of the drip-tray.

It is a very good point. I neglected to mention it in the article, I believe it should be there and may add it in. Thanks for that comment.

luca wrote:I can appreciate that these reviews are a lot trickier to write than they seem.

It is indeed. Had I known how many weeks I'd need to spend on it I wouldn't have done it. But Dan, the cunning schemer that he is, intentionally left me in my ignorance. (He'll tell you he warned me, but he wrapped it in so much sugar, I could no longer taste it). It started as a much more detailed article with a little too much data, and perhaps too deep in some areas. The problem was to transform it into an enjoyable read and still be informative and deliver the major points.

From my quick skim of the review, it's clear that the temp control aspect makes life easier, but, as everybody now says, 'the limitation is on the handle side of the portafilter'. (Side note: if 'it's the grinder, stupid' is the mantra of CG, that's gotta be the mantra of HB)

I agree completely. It is only after you perfected your Barista technique, that you should think about upgrading any of your equipment.

a) How difficult would it be to add a brew pressure gauge? Is there enough room?

There is enough room for it on the front panel.

b) I seem to remember that you did, or were about to do, a rotary conversion. How's that going? How did it affect preinfusion?

A little setback. I hope to complete it next weekend, if Sean can make it down to New York.

c) Seeing as you've got/had both the Giotto P and the Brewtus sitting in front of you, could you tell us if it would be possible to swap the insulated steam arm onto the Brewtus? (Yeah, I appreciate that it's an expensive upgrade ;P)

It will require a special fitting, invert the male/female relationship.

Abe Carmeli wrote:

From my quick skim of the review, it's clear that the temp control aspect makes life easier, but, as everybody now says, 'the limitation is on the handle side of the portafilter'. (Side note: if 'it's the grinder, stupid' is the mantra of CG, that's gotta be the mantra of HB)

I agree completely. It is only after you perfected your Barista technique, that you should think about upgrading any of your equipment.

I am not sure I agree, Abe.
Better equipment leads to better and easier "morning after" cup. I upgraded while learning and do not regret it. Learning on a better equipment is more enjoyable and allows you to better control the parameters.

chelya wrote:I am not sure I agree, Abe.
Better equipment leads to better and easier "morning after" cup. I upgraded while learning and do not regret it. Learning on a better equipment is more enjoyable and allows you to better control the parameters.

If you have a really crappy machine that sub-performs, then yes, you cannot even judge how your barista skills are affecting the shot. But if you are in the prosumer level, and want to upgrade from entry level to high end, or let's take a classic example, you own a Silvia, it would be wise to perfect your shots on it before you move up. Without better barista skills, I do not believe the upgraded machine will perform much better. But even more importantly, you may find that you really don't need an upgrade.