Decent Espresso news - Page 134
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RobbieG
Are there issues with lead in the Decent Espresso machines?decent_espresso wrote: the group head is going to stainless steel on top, and plastic inside, to remove lead issues, and increase coffee quality with better temperature measurements
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TallDan
From earlier in this thread:
decent_espresso wrote:About brass, there are a few problems regarding lead:
- Japan and Germany have very, very low allowances for lead in brass
- lead can creep into the mix, naturally
- what you think you're getting as a raw material, may have been swapped somewhere on its way to you. There's no way to be certain that a testing certificate you have in your hand, is really, really, for the brass part you've got in your hand.
We insist on certificates of authenticity from all our suppliers, and recent independent lab test certificates. However, that doesn't mean *their* supplier didn't lie to them. We also retest, locally, once we receive the parts.
So far, we've been lucky, and it's only happened once, but for another material. We had specified Ultem with 30% glass, but it was actually 10% glass, and thus more prone to crack. As part of our routine checks, we had the final parts tested by a local lab: they dissolve it in acid and then weigh the glass. They proved that the material was not what the certificate said. Our supplier had been lied to by their supplier, and the parts were completely redone and retested, with new material from a different source, and retested.
With brass, when we started Decent, we still had detectable lead levels, but below the German permitted threshold. These past few years, all our tests have been "no detectable lead", which is great. But I've heard about larger espresso manufacturers having to throw out large part runs, that failed the lead test. I do worry that could happen to us.
And with "supply chain hell" that is the world today, we might not get failed parts remade in time to keep the factory going.
But besides that, brass tarnishes, dirties with coffee oils easily, is hard to clean, and even more importantly for us, is a large heat sink that makes temperature profiling run slower and less accurately.
The DE1 espresso making targets the temperature right behind the shower screen, NOT the boiler temperature. That is as close to measuring infusion temperature as we can get, and we think it's part of why our espresso tastes better.
-john
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decent_espresso (original poster)
- Sponsor
How to make simple syrup -- on your espresso machine!
Did you know you could make simple syrup with the steam wand of your espresso machine?
It's fast and very easy to do. I'll show you how to make a 1:1 or 2:1 (sugar-to-water ratio) simple syrup that you can use right away in cocktails, affogatos, and more.
If you're wondering WHY DO THIS?!?!?!
Compared to doing it on a hob:
- no danger of thick sugar water boiling over
- no pot to clean afterwards
- because there is no bottom-heat source, no risk of burning or caramelizing
- no need to sit there and stir constantly
- heats faster than a hob (for me)
- very easy cleanup
- can make a small quantity, so it doesn't spoil
- it's fun.
Did you know you could make simple syrup with the steam wand of your espresso machine?
It's fast and very easy to do. I'll show you how to make a 1:1 or 2:1 (sugar-to-water ratio) simple syrup that you can use right away in cocktails, affogatos, and more.
If you're wondering WHY DO THIS?!?!?!
Compared to doing it on a hob:
- no danger of thick sugar water boiling over
- no pot to clean afterwards
- because there is no bottom-heat source, no risk of burning or caramelizing
- no need to sit there and stir constantly
- heats faster than a hob (for me)
- very easy cleanup
- can make a small quantity, so it doesn't spoil
- it's fun.
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flyingtoaster
- Supporter
Simple syrup only spoils if you don't saturate the water with sugar. You should see crystals growing on the bottom of the bottle.decent_espresso wrote:video
How to make simple syrup -- on your espresso machine!
Did you know you could make simple syrup with the steam wand of your espresso machine?
It's fast and very easy to do. I'll show you how to make a 1:1 or 2:1 (sugar-to-water ratio) simple syrup that you can use right away in cocktails, affogatos, and more.
If you're wondering WHY DO THIS?!?!?!
Compared to doing it on a hob:
- no danger of thick sugar water boiling over
- no pot to clean afterwards
- because there is no bottom-heat source, no risk of burning or caramelizing
- no need to sit there and stir constantly
- heats faster than a hob (for me)
- very easy cleanup
- can make a small quantity, so it doesn't spoil
- it's fun.
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HH
I've had mine spoil almost every time I have made it when making larger batches (I am sure this is my fault!), so am pretty happy to be able to make smaller amounts!
It's a great idea to do it using an espresso machine as it's much easier to just make, say, 40ml for four drinks and only have a milk jug to wash up at the end. Thanks John!
It's a great idea to do it using an espresso machine as it's much easier to just make, say, 40ml for four drinks and only have a milk jug to wash up at the end. Thanks John!
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ultramaroon
The easiest and best way to make simple syrup is to blend it, or shake your mixture (1:1 by weight) vigorously. This is super fast, gives you something to use immediately that isn't hot, and prevents water from evaporating (which happens when boiling/heating), which throws off your sweetness ratio.
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decent_espresso (original poster)
- Sponsor
I've used this approach many times, but it has significant downsides for me:ultramaroon wrote:The easiest and best way to make simple syrup is to blend it, or shake your mixture (1:1 by weight) vigorously. This is super fast, gives you something to use immediately that isn't hot, and prevents water from evaporating (which happens when boiling/heating), which throws off your sweetness ratio.
- the biggest is that the resulting syrup is cloudy, not clear. For cocktails, that's a big negative.
- the dissolving of the sugar is incomplete, and will tend to precipitate soon
One shot of vodka (or any neutral spirit) added to your syrup will greatly reduce the spoilage rate.HH wrote:I've had mine spoil almost every time I have made it when making larger batches (I am sure this is my fault!), so am pretty happy to be able to make smaller amounts! It's a great idea to do it using an espresso machine as it's much easier to just make, say, 40ml for four drinks and only have a milk jug to wash up at the end. Thanks John!
I didn't mention that on the video as that's likely only appropriate for cocktail use, not (for example) for sweetening espresso, such as for affogato.
I agree that a 2:1 syrup will spoil slower than a 1:1 syrup, but even a 2:1 syrup will get a patina of mould on the top, if left unrefrigerated. That's why I prefer making smaller quantities.flyingtoaster wrote:Simple syrup only spoils if you don't saturate the water with sugar. You should see crystals growing on the bottom of the bottle.
I don't agree that you should see crystals reforming, and would argue that's a strong negative, as the whole point of making a syrup was to avoid having the "crunch" of sugar in your drink.
-john
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flyingtoaster
- Supporter
-The crystals adhere to the bottom of the container and don't come loose when poured. It would be easy to transfer to a second container and leave the crystals behind.decent_espresso wrote:I've used this approach many times, but it has significant downsides for me:
- the biggest is that the resulting syrup is cloudy, not clear. For cocktails, that's a big negative.
- the dissolving of the sugar is incomplete, and will tend to precipitate soon
One shot of vodka (or any neutral spirit) added to your syrup will greatly reduce the spoilage rate.
I didn't mention that on the video as that's likely only appropriate for cocktail use, not (for example) for sweetening espresso, such as for affogato.
I agree that a 2:1 syrup will spoil slower than a 1:1 syrup, but even a 2:1 syrup will get a patina of mould on the top, if left unrefrigerated. That's why I prefer making smaller quantities.
I don't agree that you should see crystals reforming, and would argue that's a strong negative, as the whole point of making a syrup was to avoid having the "crunch" of sugar in your drink.
-john
-Barkeepers in the 1800s wouldn't have refrigerated their simple syrup and that's when many cocktail recipes using the ingredient originated. I fell it's more authentic to completely saturated the water with sugar until it comes out of solution.
Here is a 6 month old batch:
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helloblake
A design company named Studio Neat used to make a simple syrup kit. I have one and it's perfect. It's a little glass jar with lines on it that shows you how much sugar to add and then how much water. Then you out the cap on and shake until it's dissolved. Takes a few minutes and then just put it in the fridge. Makes the perfect amount. I've had it in the fridge for a few months with no spoilage. You don't have to heat it if you use the proper amounts.
Here's a link to what they used to make. Not sure if they will make more of them but I highly recommend.
https://www.studioneat.com/products/simplesyrupkit
Here's a link to what they used to make. Not sure if they will make more of them but I highly recommend.
https://www.studioneat.com/products/simplesyrupkit
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decent_espresso (original poster)
- Sponsor
Test and calibrate your machine with an espresso simulator
When you test your espresso machine to see if it's working correctly, you shouldn't use real coffee. That's because each real coffee puck is slightly different: you have to make a "simulated espresso" using a "puck simulator basket". How do you know if the problem is you, your grinder, or your machine? This basket will act as if it actually has coffee in it and simulate the flow of a light, medium or dark roast. But if your machine doesn't give you the temperature, flow or pressure you were expecting, you know the machine is at fault. If you have two or more machines (or several group heads) you can exactly compare them to each other. You can use the puck simulator basket to calibrate one machine (or group head) to behave the same as the other.
Decent offers two models of espresso simulator baskets. The 0.2mm basket is more appropriate for simulating (or calibrating to) medium to dark roasted coffee. The 0.3mm is more appropriate for simulating (or calibrating to) lightly roasted coffee. We'll show you how to use an espresso simulator in this video.
https://decentespresso.com/basket
When you test your espresso machine to see if it's working correctly, you shouldn't use real coffee. That's because each real coffee puck is slightly different: you have to make a "simulated espresso" using a "puck simulator basket". How do you know if the problem is you, your grinder, or your machine? This basket will act as if it actually has coffee in it and simulate the flow of a light, medium or dark roast. But if your machine doesn't give you the temperature, flow or pressure you were expecting, you know the machine is at fault. If you have two or more machines (or several group heads) you can exactly compare them to each other. You can use the puck simulator basket to calibrate one machine (or group head) to behave the same as the other.
Decent offers two models of espresso simulator baskets. The 0.2mm basket is more appropriate for simulating (or calibrating to) medium to dark roasted coffee. The 0.3mm is more appropriate for simulating (or calibrating to) lightly roasted coffee. We'll show you how to use an espresso simulator in this video.
https://decentespresso.com/basket
Sponsored by Urnex
