Buying the best espresso-cappuccino machines - coffeecrew.com - victoria, b.c. canada (#)

  „But I urge you to insist on a non-pressurized standard portafilter to get the most out of the coffees that you will use! It is very tolerant of tamp, grind and coffee type and has lots of steam pressure and volume for cranking out drink after drink, whether it is Latte, Cappuccino, Milk for Hot Chocolate or steaming cider. --$300(US) Where to buy? WholeLatteLove.ComBuy in Canada QualityCoffeeSystems Rancilio Silvia:With the boiler, brew head, delivery group and filter holder being constructed of precision machined forged marine brass, I would suspect that the Silvia will be making a home in your last will and testament as well as your Kitchen.“

http://www.coffeecrew.com/articles/.../ buying-the-best-espresso-cappuccino-machines.html - Cached

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Some slightly related:

Virtual Coffee: How to Choose Your Barista

  „How do they tamp the coffee in the portafilter basket? Probably the skill that is most important for making good coffee (assuming the grind adjustment is right) is the art of the tamp; the act of flattening and compressing the coffee in the portafilter basket before fastening the handle into the machine to brew. A qualified barista uses a hand tamper and leans significant body weight (about 30 to 40 pounds) into the basket on top of the counter. If you see the operator just barely flattening the top surface of the coffee, he or she is an amateur.“

http://www.virtualcoffee.com/aug/choose.html - Cached

View topic - Coffee Bean Grinders - Coffee Forum

  „The Classico doesn't require and expensive grinder to make good espresso, but it needs a grinder that makes a uniform grind. Blade grinders are out. The pressurized portafilter does not require an espresso grind, in fact that is the perfect way to cause a problem.“

http://www.coffeeforums.com/ viewtopic.php?p=1420 - Cached

:: The Tamperer ::

  „But to make things even simpler, here are a few bullet points: - dose the ground coffee into the portafilter and tap its side with your hand to even out the surface - tamp once with about 20 psi of pressure (in other words, firm but not too hard!) - tap the portafilter again - tamp again with 40 psi pressure this time (about as firm as you can manage with the hand you don't use for writing) - "polish" the coffee surface by twisting the portafilter slightly under the tamp - dust off the edges of the portafilter before locking it into the group head and making a heavenly espresso - When done with style and bravura, the entire tamping process will take a barista about 5 seconds. Practice...practice. This article originally appeared in Fresh 6 “

http://www.matthewalgie.com/find_out/ lab-tamper.html - Cached

CoffeeGeek - The 3x Basket & The Elusive God Shot

  „The alteration to Schomer's techniques are to use the plastic tamper built into the Moka 90 grinder (a tamper that requires an upward force on the portafilter) to compact the grind and create enough space so that about 24 grams can be held in the 3X basket. The exact amount of grind will depend upon the timing numbers that are generated with the pulled shot or pour. Once there is 24 grams or so in the 3X basket, one will immediately notice the unevenness of the puck with visible air spaces.“

http://www.coffeegeek.com/opinions/cafestage/ 07-17-2002 - Cached

CoffeeGeek - Capresso Espresso Machines - Other - Lisa's Review

  „Still experimenting with the expresso shots - I seem to get a pretty good shot using expresso-grind coffee with a very light tamp (the manufacturer recommends a coarser-than-usual grind for the expresso maker.)  Lots of crema, not bitter.  Going to experiment with a slightly coarser grind and a tighter tamp.“

http://www.coffeegeek.com/reviews/consumer/capresso_espresso_machines/lisa/ 43 - Cached

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