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Topic: Presso Espresso Maker (12 msgs / 958 lines)
1) From: ray
Anybody have or use one of these machines?  Seen them on sale for $99.00 and
wonder if there worth it for espresso I know nothing about making espresso?

2) From: Brian Kamnetz
Ray,
I bought one cheap (I think it was at TJ Maxx) when I was visiting my
sister in Michigan a couple years ago. Unfortunately, when I got it
home here to SC I discovered that one reason it was so cheap is that
the portafilter was missing!
There was quite a bit of discussion about this unit at that time,
which is how I knew to look for them in the store. I'm pretty sure Dr.
Crema checked one out quite thoroughly, and he will probably chime in
soon.
Brian
On Feb 2, 2008 11:29 AM, ray  wrote:
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3) From: Scot Murphy
I have one from eBay. I kind of messed up the modification, then my  
Rocky fried, so I haven't tried it since.
Scot "still have it, just in case" Murphy
On Feb 2, 2008, at 2:26 PM, Brian Kamnetz wrote:
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4) From: raymanowen
"...Seen them on sale for $99.00"
There is this to say about that, Ray- at the price, I'm sure you won't be
wasting more than $99.00! Aside from that, I know nothing about espresso
machines.
One thing of which I am pretty sure- Your home brew espresso drink depends
very little on the particular machine you use, but hangs almost completely
on the grinder.  If you have time and like to try different procedures to
brew espresso, you could coax any machine to push hot water through a coffe=
e
puck under pressure.
You might have to strip off the crema enhancing dildos and foaming "aids."
The crema enhancer wouldn't be all bad if it were designed properly.
They missed it on my Capresso thingy. Some of the brew takes place in a pat=
h
of approximately 25mm length, while some of the brew takes place in a path
up to 35mm long. The valve allows the user some flexibility in the use of
the machine, while another feature is a pleasant reminder of Arlene Dahl in
*Journey to the Center of the Earth*.
Cheers, Mabuhay, tiêng hoan hô, enjoy -RayO, aka Opa!
Got Grinder?
On Feb 2, 2008 9:29 AM, ray  wrote:
<Snip>

5) From: ray
For a grinder I now have a bunn that I use for the bunn coffee machine I
know its not made or suitable for use in espresso so I have been =
thinking of
getting a gaggia mdf  what do you think of them?

6) From: raymanowen
The best grinder will produce coffee particles or granules that are
essentially the same size, of very clean geometric shapes. By "Clean," I
mean that the individual facets of the coffee particles don't have an
obvious fuzzy appearance like the edge of a torn sheet of paper.
If they do look fuzzy, they were indeed torn apart. In addition to the cut
paper/ torn paper analogy, consider the difference between the sawdust
(Fines- in coffee parlance) on the floor of a wood shop and the branch of a
tree broken off in a storm. Fine particles are fine particles, whether they
are loose on the floor like sawdust, or the end of a broken tree branch.
I find that flash freezing the beans prior to grinding will harden them to
the point that they crack cleanly in the grinder. This gives a near-total
lack of fines in a shot of espresso. That happened a few hours ago, and wil=
l
yet happen tonight- C+ Harar Lot 30. Keeps on keepin' on. Day 5. Mmm...
If you want the coffee grounds to soak up the hot water, just remember, the
water exists in individual molecules of H2O. Pretty small, those pieces of
water. If you inspect individual coffee grounds under a microscope at 100X
magnification or more, they look amazingly like sponges. 100X magnification
is nowhere near enough to discern individual water molecules.
The pores in "solid" coffee particles are cavernous compared with the
molecular size of water- on the order of magnitude of  blue light, which is
why blue light  is scattered by the atmosphere and the sky looks blue. No
water vapor, and the sky would be black.
If you can hold a grinder at arm's length in one hand, you might want
more...
Cheers, Mabuhay, tiêng hoan hô, enjoy the dark side -RayO, aka Opa!
On Feb 2, 2008 8:01 PM, ray  wrote:
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-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Might=
y
Wichita (ex- NYC Paramount) WurliTzer- 1976

7) From: Bill
you always describe it as flash freezing... what is it about your freezing
process that makes it "flash"?  Been wondering that for a while....Bill
On Feb 2, 2008 9:51 PM,  wrote:
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8) From: raymanowen
I measure out 14g of beans into a sandwich Ziploc, press 'em out to a singl=
e
layer of beans on the flat countertop using a folded towel, seal the baggie
and lay it on top of the ice maker, where there's a sub freezing draft when
the compressor is running. (I reset the thermostat to start the compressor
if it's not running at the time, then reset it.
The dead band of the On- Off thermostat keeps the refrigeration running for
a few minutes.) Rapid cooling for a few minutes, rather than hours in the
freezer where I would forget them.I'm pretty sure the only thing the quick
freeze does is to insure the beans crack into pieces rather than tearing
apart. After two years, the burrs feel crispy sharp, and there is no mud in
my espresso shots or Steinway mugs, down to the last drop.
For the 65g - 80g I use in a full TechniVorm pot, I use a larger Ziploc,
press the air out and let it cool a bit longer on the freezer shelf. Gold
mesh filter, no mud.
Cheers -RayO, aka Opa!
Good to the last drop!
On Feb 2, 2008 10:10 PM, Bill  wrote:
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9) From: Sandra Andina
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I had one--it's a fully manual thingy that looks like a wing-type  
corkscrew on steroids; instead of a pump forcing hot water through  
tamped fine grounds, it uses manual pressure to force the water  
through minimally tamped slightly coarser grounds. Grind for espresso  =
or tamp hard, or use as much as you would for a double conventional  
espresso basket, and the hinges and cotter pins eventually fail--as  
they did in mine due to metal fatigue.  Moreover, crema is minimal and  =
dissipates rather quickly.
Sandy Andina
www.myspace.com/sandyandina
On Feb 2, 2008, at 11:10 PM, Bill wrote:
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Opa!
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<Snip>http://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
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I had one--it's a fully manual =
thingy that looks like a wing-type corkscrew on steroids; instead of a =
pump forcing hot water through tamped fine grounds, it uses manual =
pressure to force the water through minimally tamped slightly coarser =
grounds. Grind for espresso or tamp hard, or use as much as you would =
for a double conventional espresso basket, and the hinges and cotter =
pins eventually fail--as they did in mine due to metal fatigue. =
 Moreover, crema is minimal and dissipates rather quickly. Sandy Andinawww.myspace.com/sandyandina 
On Feb 2, 2008, =
at 11:10 PM, Bill wrote:
you always = describe it as flash freezing... what is it about your freezing process = that makes it "flash"?  Been wondering that for a = while....Bill On Feb 2, 2008 9:51 = PM, <
raymanowen> = wrote: The best grinder will = produce coffee particles or granules that are essentially the same size, = of very clean geometric shapes. By "Clean," I mean that the individual = facets of the coffee particles don't have an obvious fuzzy appearance = like the edge of a torn sheet of paper. If they do look fuzzy, = they were indeed torn apart. In addition to the cut paper/ torn paper = analogy, consider the difference between the sawdust (Fines- in coffee = parlance) on the floor of a wood shop and the branch of a tree broken = off in a storm. Fine particles are fine particles, whether they are = loose on the floor like sawdust, or the end of a broken tree branch. = I find that flash freezing the beans prior to grinding will harden = them to the point that they crack cleanly in the grinder. This gives a = near-total lack of fines in a shot of espresso. That happened a few = hours ago, and will yet happen tonight- C+ Harar Lot 30. Keeps on = keepin' on. Day 5. Mmm... If you want the coffee grounds to soak = up the hot water, just remember, the water exists in individual = molecules of H2O. Pretty small, those pieces of water. If you inspect = individual coffee grounds under a microscope at 100X magnification or = more, they look amazingly like sponges. 100X magnification is nowhere = near enough to discern individual water molecules. The pores in = "solid" coffee particles are cavernous compared with the  molecular = size of water- on the order of magnitude of  blue light, which is = why blue light  is scattered by the atmosphere and the sky looks = blue. No water vapor, and the sky would be black. If you can = hold a grinder at arm's length in one hand, you might want = more... Cheers, Mabuhay, tiêng hoan hô, enjoy the dark side = -RayO, aka Opa! On Feb 2, 2008 8:01 PM, ray <pilgrim5> wrote: For a grinder I now have = a bunn that I use for the bunn coffee machine I know its not made or = suitable for use in espresso so I have been thinking of getting a = gaggia mdf  what do you think of them? -----Original = Message----- From: homeroast-admin [mailto:homeroast-admin] On Behalf = Of raymanowen Sent: Saturday, February = 02, 2008 8:08 PM To: homeroast = Subject: Re: +Presso Espresso = Maker "...Seen them on sale for $99.00" There is this to = say about that, Ray- at the price, I'm sure you won't be wasting = more than $99.00! Aside from that, I know nothing about = espresso machines. One thing of which I am pretty sure- Your = home brew espresso drink depends very little on the particular = machine you use, but hangs almost completely on the grinder. =  If you have time and like to try different procedures to brew = espresso, you could coax any machine to push hot water through a = coffee puck under pressure. You might have to strip off the = crema enhancing dildos and foaming "aids." The crema enhancer = wouldn't be all bad if it were designed properly. They missed it = on my Capresso thingy. Some of the brew takes place in a path of = approximately 25mm length, while some of the brew takes place in a = path up to 35mm long. The valve allows the user some flexibility in = the use of the machine, while another feature is a pleasant reminder = of Arlene Dahl in Journey to the Center of the Earth. Cheers, = Mabuhay, tiêng hoan hô, enjoy -RayO, aka Opa! Got = Grinder? On Feb 2, 2008 9:29 AM, ray <pilgrim5> wrote: =        Anybody have or use one of these machines? =  Seen them on sale for $99.00 and       =  wonder if there worth it for espresso I know nothing about = making espresso?        -----Original = Message-----        From: homeroast-admin   =      [mailto:homeroast-admin] On Behalf = Of Ed Needham        Sent: Friday, February = 01, 2008 11:49 PM        To: homeroast     =    Subject: Re: +USRC Kafe maiden run     =    That's painful to hear.       =  *********************        Ed = Needham        "to absurdity and beyond!" =        http://www.homeroaster.com     =    *********************       =  

10) From: MichaelB
Required reading for anyone interested in the presso...http://www.home-barista.com/forums/all-clad-presso-minimalist-pour-over-espresso-machine-t210.html?highlight=presso%20piston%20another%20jim%20pouroverIMO it will not stand up to heavy use at the pressures needed for best
shots. Also, it will not get the water hot enough for decent shots. But it
would be fun to play with if you're so inclined. I bought one as a cheep
closeout at Marshalls, Has all its parts. Never used it, probably never
will, but it makes a wonderful sculpture on a living room table with a small
stainless steel mug sitting underneath it. (No, don't ask. I won't part with
it,)
On Feb 2, 2008 11:29 AM, ray  wrote:
<Snip>
--
MichaelB

11) From: ray
This is a multi-part message in MIME format.
What would be a good low end espresso machine?  I just cant see spending =
big
$$ on something I may not use all that often the grinder is going to put =
a
dent in the money available for one thinking of a
 Capresso =
560 Infinity
Burr Grinder, Black any comments would be appreciated I know nothing =
about
espresso  has some years ago liked it but now days I am into roasting my =
own
BM/HG also tried SC/TO but think the bread machine works better  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Sandra =
Andina
Sent: Sunday, February 03, 2008 1:29 AM
To: homeroast
Subject: Re: +Presso Espresso Maker
 
I had one--it's a fully manual thingy that looks like a wing-type =
corkscrew
on steroids; instead of a pump forcing hot water through tamped fine
grounds, it uses manual pressure to force the water through minimally =
tamped
slightly coarser grounds. Grind for espresso or tamp hard, or use as =
much as
you would for a double conventional espresso basket, and the hinges and
cotter pins eventually fail--as they did in mine due to metal fatigue.
Moreover, crema is minimal and dissipates rather quickly.
Sandy Andina
www.myspace.com/sandyandina
 
 
 
On Feb 2, 2008, at 11:10 PM, Bill wrote:
you always describe it as flash freezing... what is it about your =
freezing
process that makes it "flash"?  Been wondering that for a while....
Bill
On Feb 2, 2008 9:51 PM,  wrote:
The best grinder will produce coffee particles or granules that are
essentially the same size, of very clean geometric shapes. By "Clean," I
mean that the individual facets of the coffee particles don't have an
obvious fuzzy appearance like the edge of a torn sheet of paper.
If they do look fuzzy, they were indeed torn apart. In addition to the =
cut
paper/ torn paper analogy, consider the difference between the sawdust
(Fines- in coffee parlance) on the floor of a wood shop and the branch =
of a
tree broken off in a storm. Fine particles are fine particles, whether =
they
are loose on the floor like sawdust, or the end of a broken tree branch.
I find that flash freezing the beans prior to grinding will harden them =
to
the point that they crack cleanly in the grinder. This gives a =
near-total
lack of fines in a shot of espresso. That happened a few hours ago, and =
will
yet happen tonight- C+ Harar Lot 30. Keeps on keepin' on. Day 5. Mmm...
If you want the coffee grounds to soak up the hot water, just remember, =
the
water exists in individual molecules of H2O. Pretty small, those pieces =
of
water. If you inspect individual coffee grounds under a microscope at =
100X
magnification or more, they look amazingly like sponges. 100X =
magnification
is nowhere near enough to discern individual water molecules.
The pores in "solid" coffee particles are cavernous compared with the
molecular size of water- on the order of magnitude of  blue light, which =
is
why blue light  is scattered by the atmosphere and the sky looks blue. =
No
water vapor, and the sky would be black.
If you can hold a grinder at arm's length in one hand, you might want
more...
Cheers, Mabuhay, tiêng hoan hô, enjoy the dark side -RayO, aka Opa!
On Feb 2, 2008 8:01 PM, ray  wrote:
For a grinder I now have a bunn that I use for the bunn coffee machine I
know its not made or suitable for use in espresso so I have been =
thinking of
getting a gaggia mdf  what do you think of them?

12) From: ray
Well going cross eyed looking for a good grinder and reading about them =
on
SM and Coffeegeek I just bought a Rocky Know that has to be a good one =
its
got its quirks seems they all do to some extent but it should last me a =
life
time and parts are so available and not to out of line and the wife =
would
shoot me if she knows what I spent on a "GRINDER" CAN HERE HER NOW "R U
NUTS!!  Now the quest for a low end "good" espresso machine know now =
days
those 2 words don’t work well together "good and Cheap" but a boy can =
wish?
Like Rayman says>>>>>  I am open to suggestions on the espresso machine =
so
let me have it guys n gals!


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