CoffeeGeek - Saeco Classico - Dave LaFollette's Review (#)
„It comes with a pressurized portafilter, but for an extra $35.00 you can get a non-pressurized portafilter from Saeco and your machine becomes a poor man's Sylvia. One thing that you will find is that the Classico is exceptionally quick to heat up. This minimizes the fact that you can't leave this machine on a timer due to the lack of a boiler auto refill. Temperature surfing is not needed due to the rapid heat up.“
http://www.coffeegeek.com/reviews/consumer/saeco_classico/ columbo - Cached
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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
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„21, 2000) — In an unusual turn of events, a small, Boston area company, Equal Exchange, congratulates a number of much larger companies for having announced that they are entering the field of fairly traded coffees – the niche market that Equal Exchange has had mostly to themselves since they created the category in 1991. In keeping with the company’s unconventional approach to business, Equal Exchange is glad to have direct competition for the first time, even specialty coffee powerhouses like Starbucks and Green Mountain.“
http://www.equalexchange.com/news_info/ pr9.00.html
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„The other surviving schools of coffee making were the English Biggin and the French Press. Both fine, non pressurized brewing methods that survive today as the drip cone and of course the French Press. As they rely on a long saturation period without the use of pressure, extra acids are leeched into the brew, which attack the unstable aromatics flavor compounds and sort of erase them.“
http://www.lucidcafe.com/cafeforum/ schomertable1.html
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„Ewan Reid, the effervescent Technical & Quality Director at Matthew Algie, bubbles into activity at the mention of tamping... "By tamping down the finely ground coffee in the portafilter, we're aiming to supplement the hydraulic pressure that will force water through the coffee to make real espresso." Hydraulics? What does he mean...? "We all know that espresso is about pressure" remarks Ewan "and to create a stable bed of ground coffee particulates we have to tamp.“
http://www.matthewalgie.com/find_out/ lab-tamper.html
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