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How Can u beat a good cup of espresso and a mini piece of doughnut toped with Nutella
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Carlos Bisquet's profile photo
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Thought I would share my espresso setup with all of you. I wanted a cheap setup with the results of that more expensive equipment offers.

I put links in below to all my tools and the mods i did.

Espresso Machine: 
http://www.amazon.com/gp/product/B000F49XXG/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000F49XXG&linkCode=as2&tag=freeandroidtu-20&linkId=GHL3IEZWQ37XAWQM

For $89 you really cant go wrong. This is a single boiler with brass fittings and 15 bars of pressure. The only catch is the steam wand is a panarillo and the basket is pressurized. But as you can see from my pictures i have replaced the steam wand with a traditional and the basket with a non pressurized basket as well as made the bottom naked.

Steam wand:
https://www.seattlecoffeegear.com/rancilio-silvia-steam-wand-version-one

If you look it up on amazon its going for 44 bucks plus shipping. The cheapest i found was from seattle coffee gear. Make sure its the version 1

Grinder
http://www.amazon.com/gp/product/B00LW8122Y/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00LW8122Y&linkCode=as2&tag=freeandroidtu-20&linkId=KRKLYRGH62EKI3GQ

A grinder is THE most important part of good espresso, a blade grinder wont do. This one is the ONLY entry level burr grinder that you can get for espresso. Its $129 but its well worth the investment especially since its the only one that can do espresso under $300.

The after market basket
http://www.thegourmetdepotco.com/delonghi/607706-2-cup-filter-basket/

This is the only place i found to carry this basket. It also is the ONLY one that fits and is non pressurized. Trust me when i tell you this is the basket you want. For 10 bucks. Well worth it, the results over even the standard unpressurized mod is significant.

Extras

Tamper
http://www.amazon.com/gp/product/B00B703BNU/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00B703BNU&linkCode=as2&tag=freeandroidtu-20&linkId=2T6SNLCHBY5FHEVR

Knock box
http://www.amazon.com/gp/product/B0016J76CE/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0016J76CE&linkCode=as2&tag=freeandroidtu-20&linkId=BELPVO3T6KNKT33U

Tamper Mat
http://www.amazon.com/gp/search/ref=as_li_qf_sp_sr_tl?ie=UTF8&camp=1789&creative=9325&index=aps&keywords=Cafelat%20Corner%20Tamping%20Mat%2C%20Black&linkCode=ur2&tag=freeandroidtu-20&linkId=BKY64DOAB5LNSSHN

Thermometer
http://www.amazon.com/gp/product/B0014X87ZM/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0014X87ZM&linkCode=as2&tag=freeandroidtu-20&linkId=P4XWA5GB2QRD6M76

Milk Frothing Pitcher
http://www.amazon.com/gp/product/B000MR6I9I/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000MR6I9I&linkCode=as2&tag=freeandroidtu-20&linkId=JIXONNDYCNYWZG6R

DeLongi Double walled espresso shot glasses
http://www.amazon.com/gp/product/B004MALMT2/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004MALMT2&linkCode=as2&tag=freeandroidtu-20&linkId=CIIE7KEPDMCYY2JS

Scale for dosing properly:
http://www.amazon.com/gp/product/B004C3CAB8/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004C3CAB8&linkCode=as2&tag=freeandroidtu-20&linkId=X36Z7XE4TKO3IGXE

Airscape container:
http://www.amazon.com/gp/product/B00167XN14/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00167XN14&linkCode=as2&tag=freeandroidtu-20&linkId=L2KE4KDDU2CTWQ4I

sources for modding:

General
http://coffeegeek.com/forums/espresso/machines/522849

Steam wand replacement walk through:
http://www.kennethballard.com/?p=524

It really wasnt that hard to do. I now have coffee as good as you can get from any high end coffee house. My espresso has notes that i never knew espresso could have. The potential in this little 89 dollar machine is enormous and when using the same coffee from my local fine coffee house I achieve similar tasting results.

If you need any help or advice, im always here. Ask away in the comment section
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Kate Reed

Photos  - 
 
 
"Something from the Bar?"" - 
Make that a double....

#coffee                    #expresso                     #cappuccino                     #bokeh                  #monochrome              #blackandwhite         #italy  
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Leon Shaner

Single Origin Espresso  - 
 
Guatemalan "classic" ...
 
I think this stands on its own by now...
Or do I still need to elaborate?

Oh, I suppose I should mention that it's Guatemalan classic style single-origin espresso. =D

Well, since I have it handy... =D

Roast #7 with my HotTop Roaster :: Guatemalan Classic coffee beans
(scroll for links to background posts).
This is my first time roasting outdoors in the 54.3°F temperture, which affects the rate of heating vs. The 72/73°F indoor temps in the winter.

I am using an alternative approach to extending the time between first and second crack, as described here:

https://www.hottopusa.com/profile2.html

In my log, below, I found it easiest to take notes on temperature breakpoints, moreso than time, because the HotTop only has a countdown timer.

Ambient Conditions: 54.3°F / 29.18 InHg.
Target Temp: 435°F (maximum allowed by HotTop -- this is way high, but I want to manually eject, long before that temperature is reached, anyway).
Target Time: 25:00mins (more time than needed).

Segments:
250°F: Pre-heated and 250g of beans added to the hopper, fan at 0%
325°F: Fan to 25% in response to an increase in smoke
360°F: Fan to 50%; Heat to 90% in anticipations of first crack
370°F: Fan to 75%; Heat to 70% in anticipation of first crack
379°F: First Crack begins
388°F: Fan to 75%; Heat to 40%
402°F: First Crack ends, Fan to 100%; Heat to 40%
415°F: Second Crack begins, Fan to 100%; Heat to 30%
428°F: Manual Eject (5 mins of 25 remaining on countdown timer)


#espresso #coffee #coffeeroasting #espressoroasting #homeroasting #coffeegeek #autoawesome
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Leon Shaner

Single Origin Espresso  - 
 
 
Roast #6 with my HotTop Roaster (scroll for links to background posts).
This is my first time roasting Costa Rican Tarrazù in the new roaster, which has slower roasting dynamic at a much more gradual temperature increase and lower final temp.
It really improved the color and aroma for this particular single-origin bean vs. the much hotter air popper that I used with this same bean the last several times. =D

I am using an alternative approach to extending the time between first and second crack, as described here:

https://www.hottopusa.com/profile2.html

In my log, below, I found it easiest to take notes on temperature breakpoints, moreso than time, because the HotTop only has a countdown timer.

Ambient Conditions: 73.9°F / 29.62 InHg.
Target Temp: 435°F (maximum allowed by HotTop -- this is way high, but I want to manually eject, long before that temperature is reached, anyway).
Target Time: 25:00mins (more time than needed).

Segments:
250°F: Pre-heated and 250g of beans added to the hopper, fan at 0%
325°F: Fan to 25% in response to an increase in smoke
360°F: Fan to 50%; Heat to 80% in anticipation of first crack
370°F: Fan to 75%; Heat to 60% in anticipation of first crack
380°F: First Crack begins
385°F: Fan to 75%; Heat to 30%
395°F: First Crack ends, Fan to 100%; Heat to 30%
400°F: Fan to 100%; Heat to 30%
408°F: Second Crack begins
410°F: Manual Eject (5 mins of 25 remaining on countdown timer)

Prior cupping (same bean, but with the Air Popper):
https://plus.google.com/+LeonShaner/posts/M7LF795tcnX

Prior roasting (same bean, but with the Air Popper):
https://plus.google.com/109792156715755708589/posts/gHjitJJcAHh

Original Video with Air Popper and lots of other background:
https://plus.google.com/109792156715755708589/posts/g482G4mygjC

#CaffeLatteArt #CafeLatteArt #CoffeeArt #LatteArt #Barista
#Coffee #Espresso #CoffeeBeans #CoffeeRoasting #hottop #hottoproaster
#PopperRoasting #CoastaRicanCoffee #CostaRicanTarrazu #TarrazuCoffee
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Flavio Castro's profile photo
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Quality Espresso – Speed, Quality, Cost [Choose 2]

There are three aspects to your favorite espresso drink. Its cost, its quality and the speed in which it is delivered. Whether you like it or not, you can only select two of these aspects.

#espresso  
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Leon Shaner

Espresso Blends  - 
 
 
Tasting Monday's roast #2 from my new HotTop Roaster. These Espresso Vivace "Dolce" beans turned out as dark as I wanted, and they ultimately did develop a decent amount of oil on the surface, after all.

The aroma from the freshly ground beans was heavenly and the taste is like a very fine dark chocolate laden espresso, with a nice bit of citrus and a smooth finish.

I'll have a very hard time getting the roast any more perfect than this. =D

Even the spent puck was nice and sturdy -- a sign of just the right degree of roasting and the right amount of oil and moisture retention. =D

Roasting:
https://plus.google.com/109792156715755708589/posts/KcDWy2J6bPJ

Prior Post:
https://plus.google.com/109792156715755708589/posts/UrRQXY6vh7B

#coffee #espresso #coffeeroasting #hottop #hottoproaster #espressovivace #davidschomer #coffeethursday #Barista
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Leon Shaner's profile photo
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I don't know if "temperature surf" is an industry standard term. I learned it from David Schomer at Espresso Vivace. Not directly but from his books and videos. I highly recommend his videos, especially if you have as short attention span and are more of a visual learner than a book learner. I bought the books in 2000, before the videos were made. I bought the videos later and they really helped to clarify some things I apparently didn't quite get right in my interpretation of the books.
Ultimately if I had it to do over again, the videos alone would have been enough to tell me everything I needed to know about pulling consistently excellent shots, even on average-to-poor equipment.

My machine has been good to me. I overhauled it at the 10 year mark, replacing almost every electrical component and the heating element. So it has another good amount of life in it still. But my next machine will have the temperature regulation mod that David Schomer pioneered. There are at least three machines available that have his mod, but all of them err on the pro side, so are a tad pricey, but I can dream. =D
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Highest #espresso   I've ever rated: @counterculturecoffee Big Trouble, Rio Jorco #CostaRica.

https://instagram.com/p/xb_h3ZLNzD/

If you're looking for all my espresso ratings, check them#esprout on Instagram #MRespressoRating
“Smooth & flavorful, @counterculturecoffee Big Trouble, Rio Jorco #CostaRica; #MRespressoRating 95: Great crema, lots of caramel. #espresso #coffee…”
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Leon Shaner

Espresso Blends  - 
 
 
Roast #2 with my new HotTop Roaster.
These as dark as I wanted, but I may continue to tweak the roast to get just a bit more oils showing (but not too much and definitely no oils turning to shellac).

I found some further hints on how to extend the time between first and second crack, here:

https://www.hottopusa.com/profile2.html

I found it easiest to take notes on temperature breakpoints, moreso than time.

Starting Temp: 75°F / 29.71 InHg (because I had just roasted beets and my kitchen was still warmer than usual).
Target Temp: 428°F (maximum allowed by Hot Top)
Target Time: 20:00mins (more than needed).

Segments:
250°F: Pre-heated and 250g of beans added to the hopper, fan at 0%
320°F: Fan to 25% in response to an increase in smoke
360°F: Fan to 50%; Heat to 80% in anticipation of first crack
380°F: First Crack begins, Fan to 75%; Heat to 50%
410°F: First Crack ends, Fan to 100%; Heat to 25%
420°F: Second Crack begins
428°F: End of roast (at Hot Top maximum "safety temp")

#coffee #espresso #coffeeroasting #hottop #hottoproaster 
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Leon Shaner

Single Origin Espresso  - 
 
 
My friend +Greg Ozimek has a connection to the local roaster, so for my birthday he hooked me up with a pound of Guatemalan "classic" and a few burlap bags, which are representative of how coffee travels from abroad to be imported into the US.
Thanks, Greg!!!
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Paulo Afonso

Discussion  - 
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Created by

About this community

A place for the discussion and debate on the finer things about quality, specialty coffee, including how it is grown, sourced, roasted, brewed, and served. While we welcome everyone to the discussion, this community focuses on real espresso, crafted by people. Please note - no commercial postings allowed, nor will any trollish behaviour be tolerated. Please also avoid personal attacks in your posts.

John Cossack

Espresso Blends  - 
 
 
This is an espresso made with Major Dickinson's from Pete's coffee. I normally use this for French press but thought I would see what kind of notes it hit. Surprisingly for store bought beans they actually are pretty decent. The only thing that suffers is a bit of the crema.

LOOK

Dark with subtle rust stripping within first 3 seconds of extraction. This then turned into a lighter but still dark oily mouse tail with the consistency with traditional fresh beans that developed into a light caramel balloon as the final leg of the brew finished and the last remaining oils were extracted. Slight rust cascade.

Crema was dark and held up to the sugar test, only dissipating slightly as the espresso settled.

TASTE

FIRST SIP: Bright acidic orange peel that rounded off into a sweet caramel undertone.

SECOND SIP: Center of the tongue bitter dark chocolate with a hint of citrus

THIRD SIP: Tart raspberry with caramel and dark chocolate

PROCESS
17.5 grams of fine espresso (6 on my baratza grinder)

Tamped with 30lbs pressure (no knocking)

Brewed extraction time of 23 seconds @ 193 degrees (since this is a dark roast best to brew on the cooler side)

Final weight of extraction 32.5 grams


MY RATING
7.5/10
This is a solid coffee and really shines as an espresso. For a store bought coffee bean I was very much surprised and this has even rivaled some coffee house espresso I have had.


I will be posting my review of different beans that I try out. Next I will be reviewing Lift Coffee Roasters single origin Costa Rica beans brewed as espresso.

Let me know you like these reviews by liking this post.

Pete's Major Dickinson's beans: 
http://www.amazon.com/gp/product/B00ADCWLW0/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00ADCWLW0&linkCode=as2&tag=freeandroidtu-20&linkId=7EKYFZP7UXAORKBQ

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Walaa El-Din Abdallah's profile photoJohn Cossack's profile photo
2 comments
 
+Walaa El-Din Abdallah Thanks, I learned it from how espresso is judged at competitions.

If you are going to perfect how to make espresso you need to be tasting it the same way every time. That's the only way to know you've got it right. 
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Leon Shaner

Single Origin Espresso  - 
 
Tasting the Guatemalan "classic" that I roasted on Monday...
 
G'morning, Plussers! =D =D =D
Today I am tasting the Guatemalan "classic" espresso beans that I roasted on Monday.
As single-origin espressos go, this is very well-rounded and balanced between caramel earthiness and just enough bitter to keep it interesting, even when used for a cappuccino or cafè latte.
In some ways it reminds me of a medium hopped beer, but then I only have a taste for porters and stouts (because they remind me of coffee). =D =D =D

Roasting the coffee:
https://plus.google.com/+LeonShaner/posts/FWgdBBzzxFN

Original Post:
https://plus.google.com/+LeonShaner/posts/YuB185Bgtti

#espresso #coffee #coffeeroasting #espressoroasting #homeroasting #coffeegeek
#GuatemalanCoffee #GuatemalanEspresso
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Leon Shaner

Single Origin Espresso  - 
 
 
G'morning, Plussers! =D
Today, I tasted the Costa Rican Tarrazú beans that I roasted on Tuesday. ^_^

The grounds have a delicious malty aroma and as per usual, the espresso has a nice sweetness to it where so often one finds bitterness. Sweeter than bitter -- yeah, I'm loving that just like I prefer my dark chocolate (not too sweet and not too bitter). =D

Hottop Roast #6:
https://plus.google.com/+LeonShaner/posts/CWozGoxzyyB

Prior cupping (same bean, but with the Air Popper):
https://plus.google.com/+LeonShaner/posts/M7LF795tcnX

Prior roasting (same bean, but with the Air Popper):
https://plus.google.com/109792156715755708589/posts/gHjitJJcAHh

Original Video with Air Popper and lots of other background:
https://plus.google.com/109792156715755708589/posts/g482G4mygjC

#CaffeLatteArt #CafeLatteArt #CoffeeArt #LatteArt #Barista
#Coffee #Espresso #CoffeeBeans #CoffeeRoasting #CoastaRicanCoffee #CostaRicanTarrazu #TarrazuCoffee #CoffeeThursday #HotTop #HotTopRoaster #HotTopCoffeeRoaster
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Сережа Петровно's profile photoLeon Shaner's profile photo
2 comments
 
Thank you, +Сережа Петровно! Glad you enjoyed it. =D
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John Heckendorn

Espresso Machines  - 
 
The Low Rent Linea

I'm not convinced this will be the machine of choice at its price point for true espresso freaks & geeks (that would be the Vesuvius), but there should be enough prosumer-types to make this product reasonably successful. 
La Marzocco may be famous in coffee but the Italian espresso machine company has never been what you'd call affordable. That's not quite going to change with
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Got Coffee?'s profile photoTopeco Coffee Tea & Spice Inc.'s profile photo
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When the sun hits the espresso bar at my cafe, the detail of the espresso is pretty great. Took a video for your enjoyment.
 
Look at how complex espresso actually is. You can see all the beautiful solids and oils swirl and interact as they fall into the cup. The gorgeously complex, organic nature of the bean is what makes it so hard to make right. Everyday the bean tastes a little different. Every pull, the calibration drifts along the ineffable dimensions of the palette.

To get it right, you gotta go by feel.

Shall I compare thee to a poem? The creative process? Meditation? Interiority? Love? Resonance?
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Kate Reed

Milk Patterns  - 
 
Good Sunday morning. Enjoy every moment!
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Fernando de Alarcón's profile photo
 
Good morning, everybody... Enjoy your coffee. 
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Scott Giese

Discussion  - 
 
What are the communities thoughts on the "Flat White"? What is it to begin with? And second how has $bux messed it up? This link ignited my curiosity

http://www.fastcompany.com/3042927/why-starbuckss-new-drink-the-flat-white-is-made-of-hot-marketing-and-foam
It comes from Australia maybe. Hipsters like it. No one really knows what it is. On the mysterious trail of the latest must-sip beverage.
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Mac Vogt's profile photo
 
From my experience it's a latte without foam. That's what ppl seem to want. But then an Australian came in and wanted a flat white and that turned out to be what we call a cappuccino -- 8 oz double shot whole milk half inch foam deal.
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Remco de Ket

Espresso Machines  - 
 
Comparing the new Minipresso with the 'old' Handpresso 
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fenty effendy's profile photoJason Thompson's profile photo
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Leon Shaner

Espresso Blends  - 
 
 
As birthdays go, this one was especially nice. ^_^ =D =D =D
My coffee roasting adventures will never be the same!  =D
Thanks, +Tim Campbell! <3 <3 <3

This was the first time roasting with the new HotTop Roaster.
I ran it on "auto" just to get familiar with how it works.
I had read the entire manual to try to determine if/when I might need to tweak the roasting, mid-cycle.  First and second crack passed while I was watching the color of the beans and the next thing I knew they were being ejected at 428ºF before they were quite to the level of darkness that I wanted.  They were almost as dark as I wanted, but not quite.

I went back to re-read to see how to extend the roast, just a tad.
It turns out 428ºF is the safety cut-off temperature.  :-/

I learned that I should have cut the heat by 50% to allow a more gradual temperature increase between first and second crack, so that second crack could go off at a lower temperature and allow for the possibility of slightly darker beans with a little oil showing, and without exceeding 428ºF.  Who knew!!!  ;-)

Always learning.  =D
I'll do better the second time.  =D

#coffee #espresso   #coffeeroasting   #hottop   #hottoproaster  
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