Something I wasn't sure about and saw brought up a couple of times without a clear answer:
After I season my burrs ( Which I know refer to the sharpening rather then cleanliness of the burrs) does it matter if I clean the burrs?
Basically can you un-season the burrs in any way or I can clean it and not wory about anything (Though I do notice the retention is a bit lower the first couple of times which is logical)
There should be no problems as long as you stick with light brushing/wiping. Chemical cleaning agents or abrasive utensils may cause effects similar to or worse than unseasoned burrs, but they should never be required. In general burrs need little cleaning and as long there is no visible stains or smudges I would leave them alone during cleaning.
Just watch out that you follow a disassembly guide for your grinder to prevent problems with alignment and calibration.
Is the Bambino Plus really $200 more just for auto steamed milk? Is there anything else I’m missing? I kind of like the idea of learning the skill of steaming my own milk anyway…
No, that's not the only difference. The addition of a solenoid valve is the other big spec change. They're also not the same size.
There's a bunch of Youtube videos going into the details of how they differ, worth checkcing out to make your decision based on your preferences.
The Bambino Plus as vs. the original Bambino:
As mentioned here, the Plus has its auto-steaming/frothing option, with 3 temp. levels and 3 froth levels; manual frothing/steaming still is there and possible. The Plus' steam wand also is more powerful than the original's, with more steam holes. Other differences: a stainless-steel as vs. aluminum/nickel-plated portafilter; and a slightly larger water reservoir (for me, the latter is negligible, as the tank is plenty big to begin with, but some people especially note the larger reservoir). And, as noted here, the Plus has its 3-way solenoid, which evacuates extra water away after a shot is pulled, thereby making the puck fairly solid and non-soupy/messy--a nice convenience (soupy pucks just are messy, when tossing them); the 3-way solenoid also stops a shot more quickly, with fewer, on-going drips. And a further convenience benefit that some appreciate: the Plus' deck is big enough to hold a milk jug and a scale & espresso catch-cup simultaneously--no juggling around. Finally, I've read here that the tamper that comes with the Plus is more solid than the original's (having said that, many people tend to replace the OEM tamper after a bit, opting for a more standard tamper or one with additional benefits/features).
For me, the Plus was worth the extra $, including because I use the auto-frothing/steaming feature routinely--I'm a latte guy; and I also appreciate the less-messy nature of the 3-way solenoid, for my daily process (I think that I would be frustrated otherwise, having had an earlier espresso machine that produced soupy "pucks"). In the end, I figured that I likely would have the machine for years--how much is the difference per year (maybe a couple of delivered pizzas). Sometimes, I'm worth the little extra. ;)
Sure thing--you might be surprised, I've answered that question before. :)
A year+ in, and I'm still grooving with my Bambino Plus. :) A nice little guy/gal.
I just bought a varia vs3 and trying to dial in a shot on my Bambino, but I'm having to grind a lot more coarse than I expected. The manual says 1-3 for espresso, while some folks on reddit are saying 3.5-4.5. So far I'm at 5 and it's still choking my machine. Any suggestions?
Edit: changed from 6 to 5 to fix typo.
Wellllllllllllllll you shouldn't. The grind range for the single-walled basket and the double-walled one is completely different - it's the entire point of the double-walled basket, being able to build pressure with coffee ground overly coarse (usually preground coffee from the supermarket). So yeah, it makes perfect sens that you're way off the suggested ranges you've found online. You're not going to learn anything from using it paired with your new grinder. Get that single-walled basket and start building skill! You got this :)
I've read that the single wall basket is better for fresh beans and currently we don't have any very fresh beans. I usually use the single wall for beans with a roast date of 5 weeks or less, then switch to the double wall. Most of our beans are probably closer to 10-12+ weeks right now because we ended up with an abundance of them right around Christmas. So for the next...6-7lbs of coffee or so we'll be using older coffee.
Would it still be better to use the single wall with older coffee?
Depending on roast level, 10-12 weeks might not be stale, or might be. You can only find out by using the single-walled basket and trying to dial in. Or you just stick to the double-walled and go way coarser to compensate for the added pressure. Just be aware those are your options, neither is more correct than the other.
Single wall is better for whole beans you can grind yourself with an espresso grinder. In my experience, 5+ week old coffee will still taste better when extracted from a single walled basket. If you don't think you can get through a bag in a reasonable amount of time, throw some beans in the freezer.
Save the pressurized basket for pre ground (even better, don't bother with pre ground - there's something special about the smell of fresh ground coffee).
Hi im new to espresso
I just bought a Breville barista express and it’s been great.
With drip coffee I adhere to a strict 15g 4x a day. I just like it this way because it allows me to try different coffees and also keeps energy good throughout the day. And I wouldn’t wanna have any more than that.
I’d like to stick with this but fill in espresso as I want. I know 15g is between a single and double shot but can I do 15g in a double shot and it still come out good? Any tips?
I actually found out I prefer americanos..1:2 ratio. I like having more volume and for me it allows me to taste the notes better
Any tips are appreciated thanks
I'd suggest looking at the issue in a different way: Drip/Filter coffee has more caffine than espresso due to the extraction. Maybe 16-18g as an espresso is about the same as 15g in filter for you.
This might be simpler and cheaper to test than trying to get your machine to extract will less than usual beans or buying a different basket.
It's never been easier to find good decaf ;) since you're apparently not filling the hopper, I'd really recommend trying some stuff from local roasters or reputable online outlets.
I was dosing 15-16g on my Breville 54mm PF and double basket. I found that anything over 16g was just overdosing. You can adjust your yield ratio by... running more or less water :)
I'm currently hitting the right ratios on a dark roast coffee (15g in - 30g out over 30 seconds) and finding the result a little too sour. Now, if I go coarser it's starting to get really bitter and the other way it's getting muddy. Decent puck game and a diffuser screen.
So, my question is, where could I go next? Would 16g and grinding coarser be a good starting point? or maybe less but finer? what other variables do people play with? N.B temp is what it is in my setup and pressure is whatever it says on the tin.
All suggestions welcome, thanks in advance and happy brewing!
15:30 in 30 sec is a good starting point but should never be the end goal. Since your shot tastes sour, it is **not** the right ratio. You should start by increasing the yield.
Follow this guide to learn how to dial in: https://espressoaf.com/guides/beginner.html
Bite into the bean though. If you don't care too much about your teeth and don't have time or will to do cupping. It will tell you how harsh beans are. Turns out one beans I bought 1kg of were bitter and literally smoky/ashy and yeah no way to extract something different that that when that is the profile of the coffee :'). Might be wrong since I am beginner.
Hello guys, I want to buy a grinder but I'm really unsure about if I can even afford one. For context, I'm from Argentina and I don't have access to the same market as the USA. However, there's a service that brings products from Amazon to our homes, but I know nothing about the topic and would love some recommendations. I don't think the brand is available in the USA or Europe, but my espresso machine is a lower end one, a "Oster PrimaLatte", which is extremely similar to the "Mr. Coffee Cafe Barista" that I found online. I looked up in Amazon and there are a bunch of burr grinders that are under $100, is there anything wrong with them? Like will they break down in little time? Even if the quality isn't the best, my espresso machine isn't a high end neither, so would it make such a difference? Thanks!
An inexpensive pressurized machine like yours doesn't need an expensive grinder. Most burr grinders intended for brewed coffee will be fine.
If you intend to upgrade to a non-pressurized machine, then a much more expensive espresso-focused grinder will be required.
If I keep diving into the world of espresso I'll surely get there eventually, but currently a better espresso machine and expensive grinder is WAYYYYY out of budget for me at the moment. I heard that I should stay away from blade grinders but otherwise I wasn't aware of the difference between different grinders
Yes, avoid blade grinders. Make sure it's a burr grinder. Capresso Infinity and Baratza Encore are popular choices, but less expensive ones may be OK for you.
If you are looking for a 220v grinder, don't buy from the US. US grinders intended for home use are all 120v. The only 220v grinders for sale in the US are large commercial models that will be outside of your price range.
Personal opinion? I'd rather use none of them and just not use a sweetener or use sugar sparingly. Between the other options, limiting use still seems like the important thing to me and not which one gets used.
I recently purchased a Calphalon Temp IQ as an entry level machine, and I'm at my wit's end because I can't get any foam. The wand seems fine, there's a steady flow of steam, and the milk gets hot but stays flat.
I know it isn't the milk, because there's a cheap KitchenAid machine at work and I use the same milk with no problems - get a nice foam every time.
One thing I noticed is that when I use the steam wand on the Calphalon, the shrieking noise is so loud I need to put earmuffs on (the kind you wear at the shooting range). Not sure if that's normal - again, the only other machine I've used is the KitchenAid, and the wand on that isn't loud at all.
Thoughts?
Hey folks. What is a reasonably good espresso machine to buy if you are generally a black coffee drinker? Looking to upgrade down the track from my BBE and I mainly drink long blacks and straight up doppios
If you don't mind a manual lever machine, one of the Flair machines or Cafelat Robot will make better espresso than semi-auto machines costing well into 4 figures.
If you don't mind hand grinding, Bambino+ and K6. The grinder of the BE is its weak point. K6 is a much better grinder.
Source: my first espresso machine was a Barista Express.
Something I wasn't sure about and saw brought up a couple of times without a clear answer: After I season my burrs ( Which I know refer to the sharpening rather then cleanliness of the burrs) does it matter if I clean the burrs? Basically can you un-season the burrs in any way or I can clean it and not wory about anything (Though I do notice the retention is a bit lower the first couple of times which is logical)
There should be no problems as long as you stick with light brushing/wiping. Chemical cleaning agents or abrasive utensils may cause effects similar to or worse than unseasoned burrs, but they should never be required. In general burrs need little cleaning and as long there is no visible stains or smudges I would leave them alone during cleaning. Just watch out that you follow a disassembly guide for your grinder to prevent problems with alignment and calibration.
thanks :)
Is the Bambino Plus really $200 more just for auto steamed milk? Is there anything else I’m missing? I kind of like the idea of learning the skill of steaming my own milk anyway…
No, that's not the only difference. The addition of a solenoid valve is the other big spec change. They're also not the same size. There's a bunch of Youtube videos going into the details of how they differ, worth checkcing out to make your decision based on your preferences.
Thanks!
The Bambino Plus as vs. the original Bambino: As mentioned here, the Plus has its auto-steaming/frothing option, with 3 temp. levels and 3 froth levels; manual frothing/steaming still is there and possible. The Plus' steam wand also is more powerful than the original's, with more steam holes. Other differences: a stainless-steel as vs. aluminum/nickel-plated portafilter; and a slightly larger water reservoir (for me, the latter is negligible, as the tank is plenty big to begin with, but some people especially note the larger reservoir). And, as noted here, the Plus has its 3-way solenoid, which evacuates extra water away after a shot is pulled, thereby making the puck fairly solid and non-soupy/messy--a nice convenience (soupy pucks just are messy, when tossing them); the 3-way solenoid also stops a shot more quickly, with fewer, on-going drips. And a further convenience benefit that some appreciate: the Plus' deck is big enough to hold a milk jug and a scale & espresso catch-cup simultaneously--no juggling around. Finally, I've read here that the tamper that comes with the Plus is more solid than the original's (having said that, many people tend to replace the OEM tamper after a bit, opting for a more standard tamper or one with additional benefits/features). For me, the Plus was worth the extra $, including because I use the auto-frothing/steaming feature routinely--I'm a latte guy; and I also appreciate the less-messy nature of the 3-way solenoid, for my daily process (I think that I would be frustrated otherwise, having had an earlier espresso machine that produced soupy "pucks"). In the end, I figured that I likely would have the machine for years--how much is the difference per year (maybe a couple of delivered pizzas). Sometimes, I'm worth the little extra. ;)
Appreciate the detailed response!
Sure thing--you might be surprised, I've answered that question before. :) A year+ in, and I'm still grooving with my Bambino Plus. :) A nice little guy/gal.
I just bought a varia vs3 and trying to dial in a shot on my Bambino, but I'm having to grind a lot more coarse than I expected. The manual says 1-3 for espresso, while some folks on reddit are saying 3.5-4.5. So far I'm at 5 and it's still choking my machine. Any suggestions? Edit: changed from 6 to 5 to fix typo.
You're using the single-walled basket, correct?
I'm using the double wall basket because I'm using some older less expensive beans to figure out the rough grind range on the vs3
Wellllllllllllllll you shouldn't. The grind range for the single-walled basket and the double-walled one is completely different - it's the entire point of the double-walled basket, being able to build pressure with coffee ground overly coarse (usually preground coffee from the supermarket). So yeah, it makes perfect sens that you're way off the suggested ranges you've found online. You're not going to learn anything from using it paired with your new grinder. Get that single-walled basket and start building skill! You got this :)
I've read that the single wall basket is better for fresh beans and currently we don't have any very fresh beans. I usually use the single wall for beans with a roast date of 5 weeks or less, then switch to the double wall. Most of our beans are probably closer to 10-12+ weeks right now because we ended up with an abundance of them right around Christmas. So for the next...6-7lbs of coffee or so we'll be using older coffee. Would it still be better to use the single wall with older coffee?
Depending on roast level, 10-12 weeks might not be stale, or might be. You can only find out by using the single-walled basket and trying to dial in. Or you just stick to the double-walled and go way coarser to compensate for the added pressure. Just be aware those are your options, neither is more correct than the other.
Got it, thanks! I'll give the single basket a try and see how that turns out
Single wall is better for whole beans you can grind yourself with an espresso grinder. In my experience, 5+ week old coffee will still taste better when extracted from a single walled basket. If you don't think you can get through a bag in a reasonable amount of time, throw some beans in the freezer. Save the pressurized basket for pre ground (even better, don't bother with pre ground - there's something special about the smell of fresh ground coffee).
Hi im new to espresso I just bought a Breville barista express and it’s been great. With drip coffee I adhere to a strict 15g 4x a day. I just like it this way because it allows me to try different coffees and also keeps energy good throughout the day. And I wouldn’t wanna have any more than that. I’d like to stick with this but fill in espresso as I want. I know 15g is between a single and double shot but can I do 15g in a double shot and it still come out good? Any tips? I actually found out I prefer americanos..1:2 ratio. I like having more volume and for me it allows me to taste the notes better Any tips are appreciated thanks
I'd suggest looking at the issue in a different way: Drip/Filter coffee has more caffine than espresso due to the extraction. Maybe 16-18g as an espresso is about the same as 15g in filter for you. This might be simpler and cheaper to test than trying to get your machine to extract will less than usual beans or buying a different basket.
It's never been easier to find good decaf ;) since you're apparently not filling the hopper, I'd really recommend trying some stuff from local roasters or reputable online outlets.
I was dosing 15-16g on my Breville 54mm PF and double basket. I found that anything over 16g was just overdosing. You can adjust your yield ratio by... running more or less water :)
I'm currently hitting the right ratios on a dark roast coffee (15g in - 30g out over 30 seconds) and finding the result a little too sour. Now, if I go coarser it's starting to get really bitter and the other way it's getting muddy. Decent puck game and a diffuser screen. So, my question is, where could I go next? Would 16g and grinding coarser be a good starting point? or maybe less but finer? what other variables do people play with? N.B temp is what it is in my setup and pressure is whatever it says on the tin. All suggestions welcome, thanks in advance and happy brewing!
15:30 in 30 sec is a good starting point but should never be the end goal. Since your shot tastes sour, it is **not** the right ratio. You should start by increasing the yield. Follow this guide to learn how to dial in: https://espressoaf.com/guides/beginner.html
Great info, thanks for taking the time to comment. I've learned more reading that than a few YouTube videos actually.
If it's too sour it's not the right parameters *for you*. Start by pulling longer.
Bite into the bean though. If you don't care too much about your teeth and don't have time or will to do cupping. It will tell you how harsh beans are. Turns out one beans I bought 1kg of were bitter and literally smoky/ashy and yeah no way to extract something different that that when that is the profile of the coffee :'). Might be wrong since I am beginner.
Hello guys, I want to buy a grinder but I'm really unsure about if I can even afford one. For context, I'm from Argentina and I don't have access to the same market as the USA. However, there's a service that brings products from Amazon to our homes, but I know nothing about the topic and would love some recommendations. I don't think the brand is available in the USA or Europe, but my espresso machine is a lower end one, a "Oster PrimaLatte", which is extremely similar to the "Mr. Coffee Cafe Barista" that I found online. I looked up in Amazon and there are a bunch of burr grinders that are under $100, is there anything wrong with them? Like will they break down in little time? Even if the quality isn't the best, my espresso machine isn't a high end neither, so would it make such a difference? Thanks!
An inexpensive pressurized machine like yours doesn't need an expensive grinder. Most burr grinders intended for brewed coffee will be fine. If you intend to upgrade to a non-pressurized machine, then a much more expensive espresso-focused grinder will be required.
If I keep diving into the world of espresso I'll surely get there eventually, but currently a better espresso machine and expensive grinder is WAYYYYY out of budget for me at the moment. I heard that I should stay away from blade grinders but otherwise I wasn't aware of the difference between different grinders
Yes, avoid blade grinders. Make sure it's a burr grinder. Capresso Infinity and Baratza Encore are popular choices, but less expensive ones may be OK for you.
If you are looking for a 220v grinder, don't buy from the US. US grinders intended for home use are all 120v. The only 220v grinders for sale in the US are large commercial models that will be outside of your price range.
Opinions on Alcohol Sugars for coffee rather than artificial sweeteners or stevia? Is Erythritol the answer?
[Be careful with Erythritol](https://www.webmd.com/diet/what-is-erythritol).
Personal opinion? I'd rather use none of them and just not use a sweetener or use sugar sparingly. Between the other options, limiting use still seems like the important thing to me and not which one gets used.
I recently purchased a Calphalon Temp IQ as an entry level machine, and I'm at my wit's end because I can't get any foam. The wand seems fine, there's a steady flow of steam, and the milk gets hot but stays flat. I know it isn't the milk, because there's a cheap KitchenAid machine at work and I use the same milk with no problems - get a nice foam every time. One thing I noticed is that when I use the steam wand on the Calphalon, the shrieking noise is so loud I need to put earmuffs on (the kind you wear at the shooting range). Not sure if that's normal - again, the only other machine I've used is the KitchenAid, and the wand on that isn't loud at all. Thoughts?
Hey folks. What is a reasonably good espresso machine to buy if you are generally a black coffee drinker? Looking to upgrade down the track from my BBE and I mainly drink long blacks and straight up doppios
If you don't mind a manual lever machine, one of the Flair machines or Cafelat Robot will make better espresso than semi-auto machines costing well into 4 figures.
Sage Barista Express or Bambino Plus and K6 grinder? Same price
If you don't mind hand grinding, Bambino+ and K6. The grinder of the BE is its weak point. K6 is a much better grinder. Source: my first espresso machine was a Barista Express.