What are the advantages of Espresso paper pod?
1. Practical and swift: Intermediate operations, such as closing and tamping are by-passed.
2. Constant and optimum quality: Coffee is not wasted and correct dosage is ensured with paper pod. The same quality Giving the same quality at all times.
3. More hygienic and cleaner: Paper pods do not leave any residue in the filter.When the coffee is drawn out of the machine. Thus, the shower screen, filters and the fittings of the espresso machine are soiled less, allowing for simpler and swifter cleaning operations.
4. An optimal degree of grinding: The coffee contained in the paper pod features fine grind to ensure maximum coffee extraction from espresso machines.
5. The utmost freshness: Each pod is individually packed in a nitrogen flushed, oxygen free container which ensures that each coffee pod remains fresh until it is opened prior to use.
Coffee is like wine in that several components work together to create an overall flavor.
•Aroma – The scent of brewed coffee. Typical descriptors include strong, moderate, delicate, faint, floral, nutty, spicy and fragrant. Aroma is the coffee drinker’s first sensory experience. Experts will differentiate between the fragrance (smell of ground beans), the aroma (smell of ground coffee steeped in water) and the nose (vapors the coffee releases in the mouth).
•Acidity – The pleasing tartness of coffee (not meaning sourness or sharpness).
•Body – The richness (or lack thereof) that a coffee imparts in the mouth (or mouthfeel). Common descriptions include full, medium, thin, slight, buttery, oily or rich.
•Flavor – The taste or character of coffee or how the components come together as a whole. Positive descriptors include earthy, winy, nutty, spicy, cinnamony, toasty and tangy. Negative descriptors include harsh, bitter, green, grassy, strawy, hidey, muddy, woody, rancid, rubbery and musty.
•Finish – The aftertaste, often related to its body – the fuller the body the longer the finish.
The Balancing Syphon-How Syphons Work
Boiling water is pushed through the metal pipet. By the time the water reaches the grounds, it has cooled a few degrees. The result: coffee and water meet at the perfect temperature to extract the oils and flavors, but not so hot as to impart “scorched” taste. The beauty of this process is that the coffee is brewed by extended contact with water at exactly the right brewing temperature, the temperature is maintained throughout the process, and then the coffee is immediately separated from the grounds. The system traps the delicate aroma and flavors in the closed canister to produce a coffee unlike any you’ve ever tasted. The bitter grounds stay in the glass carafe by way of a gold filter at the end of the overflow pipe. There are no paper filters to impart a slightly papery taste, or even worse, to take up the aromatic oils that give the different coffees their unique taste. The coffee from a syphon can best be described as “crystal clear”, with great purity of flavor and aroma and no bitterness added by the brewing process. Any faults in the coffee flavor will also show up, so syphon users tend to gravitate to the best beans they can find. No other brewer can give the same purity of flavor and lack of bitterness due to the exquisite temperature control, since the coffee brews about 2 degrees Celsius below boiling point, without ever actually boiling. As of today, no coffee maker equals the balancing syphon in brewing the purest coffee. One of the most stylish, inspiring and exclusive ways to make coffee is with a balancing syphon. The “alchemical” display of kettle, pipes and counterweight, are guaranteed, just as it did for Frans Jozef and Elisabeth, to impress friends and relatives, while also making a darn good if not perfect cup of coffee. Balancing syphon systems appeal most to those who value academic novelty and ceremony as much as the corporeal pleasures of taste and smell.
The rules and customs associated with dining have changed over the years, but Anthelme Brilat Savarin’s “Maxims for dining”, published in the early 19th century still holds true:”When you invite a man to dinner, never forget, that during the short time he is under your roof, his happiness is in your hands.” With a balancing syphon at the table, your success is guaranteed.
Handpresso parts and the environment?
The Handpresso Wild uses 10 times less raw material than a traditional 16 bar espresso maker, 50% of the material is recyclable aluminum and thanks to its small size, the CO2 impact from shipping is very low. Moreover, most espresso makers are constantly powered on in order to quickly heat up the water. Handpresso machines do not have any stand-by power consumption. The Handpresso Wild is the first portable espresso machine you can hold in your hand. This is the main concept. Being small, it can easily be stored in a drawer, a bag, its case or hung with the kitchenware. The other main concept deriving from the first is that, being entirely manual, the Handpresso Wild requires no batteries, nor electricity. Compact and light (1.5 LBS),it is built to last as the reparability and durability. This care for the environment makes the Handpresso Wild an eco-friendly product.
How to achieve the perfect espresso?
If you are a fanatic of the coffee espresso as I am for sure you wish to prepare it like in coffee stores. But to do this, you need to extract espresso the same way every time. To warm up or to skim milk is easy, to extract espresso is more difficult. knowing this can help you to make perfect espresso extraction for your capuchino, latte or mocha:
• Machine quality - make sure to use the correct amount of water pressure and the temperature for the espresso, beside from that you need good machine. Most used are Rancilio, Gaggia, Saeco, and Krups.-->
• The best coffee bean for your espresso - to make the best extraction of espresso, you need best bean that you can find. You must choose an Italian, Brazilian,Puertorrican grain. You can honestly use any class of variety as long as their toasting is dark or medium, but those that are toasted specially to do espresso are the best ones.-->
• Filtered water is the best one - using filtered water it will be good for the life of your espresso machine,with this you also make sure your espresso is as good as the previous one.-->
• After extraccion - do not let the espresso coffee rest for too long, because it can begin to lose its flavor after more than ten seconds.-->
• Twenty to thirty seconds are the best extraction time for espresso. When the espresso is too watered, you need to grind espresso more finely and when espresso is too heavy, you need to grind espresso in greater pieces.-->
• Creama - if your creama's color is honey then the espresso can be said that it is a perfect one. the heavier the cream layer, the better the flavor of the coffee.-->
• Practice extractions - practice to make each espresso perfect, you you will need to practice a lot. Once you obtain a perfect extraction espresso, next will be better, therefore you will become a specialist. The creation of a perfect espresso is an art form. But with these tips, you do not have to be a barista to obtain perfect espressos . Bon Apetit!!!!!
How to order a coffee?
These are some of the types of coffee that you can order in a menu. What is the difference between a Latte and a Coffee au Lait? How a capuchino differs fron an Americano?-->
We will try to explain all for you here:-->
•Americano or an American Espresso Drink - Single shot of espresso with 1/3 hot water or the ratio is 2 parts espresso then 1 part hot water-->
•Black coffee only - direct brewed coffee , without milk.-->
•Coffee au Lait - Similar to Latte Coffee, except it uses brewed coffee instead of espresso. In addition, the proportion of coffee to milk is 1:1, for a much less intense flavor.-->
•Café Breve - The same milk to espresso ratio in a Latte only using half and half instead of milk.-->
•Latte - Latte is Italian for milk. most coffeehouses use a 1:3, 1:4 or 1:5 ratio. some opt for the 1/4 espresso and 3/4 steamed milk or the 1:3 ratio, as it just seems to be a neutral ground and to us this is the perfect ratio..-->
•Café con Leche - is espresso based and much like a Latte. Translated from Spanish the term means “coffee with milk, then sugar is added. To make a Café con Leche, just make your normal Latte and stir up, noting do not add foam on the top.-->
•Macchiato coffee - Cafe Macchiato or stained or a shot of espresso with a small amount of foam spooned on top. Proportion of the coffee to milk is approximately 4:1.-->
•Cappuccino - means "hood" in Italian, as the forth milk caps this drink. A cappuccino is 1/3 espresso, 1/3 steamed milk and 1/3 foamed milk, often cinnamon or the chocolate is added.-->
•Dippio or Double Espresso - As it says the name, double shot.-->
•Dry Capuchino - A regular capuchino, only with a smaller amount of foam, and no steamed milk.-->
•Mocha – Normally a latte blended with chocolate
Handpresso Wild 16-Bar Hand-Pump Espresso Machine Specs
This is a unique product! With Handpresso Wild you can brew your espresso anywhere! Whether you are travelling, at work, camping with the family, sailing with friends, or in the privacy of your own home or apartment, espresso is just a few pumps away. Just action the pump up until your pressure gauge indicates 16 bars of pressure green mark, fill up the water reservoir with boiling water, put in your E.S.E. (Easy Serving Espresso such as Illy, Gaggia, or Island Joes Coffee) pod, turn it over, push the button and you now have a creamy thick espresso shot topped with beautiful crema. Handpresso Wild solves your counter space problems in your apartments and dorms instead of a full sized espresso machine. Just simply put Handpresso away in your drawer and still enjoy those delicious espressos or lattes. Handpresso Wild comes ready to brew with 2 E.S.E. pods. As long as you can boil some water, you can make that “caffeine shot” we all coffee drinkers need in the morning. BON APETIT !
•16 bar pressure
•Water reservoir 1.69 fl oz.
•Weight: 17 oz
•8.5 x 4 x 3 in.
•E.S.E pod compatible
•2 Year Warranty
THE ART OF MAKING ESPRESSO
Understanding the process of making espresso is the first step on the path towards the true coffee artistry. In order to reach the point when you can make great espresso for your cappuccino’s, lattes, and more, you need to first understand how to make espresso. It is so easy to make bad coffee, but take heart. With the right tools and the right knowledge, you will be able to brew your own bit of coffee heaven. The most visible characteristic of great espresso is the "crema". When you see that marvelous swirl of creamy golden foam on the top of your espresso, you know that you have created a coffee masterpiece.
1.THE FIRST RULE
This fundamental rule for making espresso is absolutely crucial:
Single Shot = 1 to 2 ounces in 25 to 30 seconds
Double Shot = 2 to 3 ounces in 25 to 30 seconds
Everything else builds on that basic information. Generally it is easier for beginners to start learning with the double shot.
Since it is easier to learn to make a double shot first, that is where we will begin.
Preheat your machine, your portafilter, and your cup. Failure to preheat has been the downfall of many would-be baristas. The most effective way to preheat you equipment is to run the espresso cycle without the coffee.
After grinding your coffee, scoop 14 grams of coffee into the double shot portafilter. Most espresso machines come with a pre-measured 7-gram scoop. Two level, non-compacted scoops of freshly ground coffee will be sufficient. Now tamp the coffee with the tamping tool in a smooth even motion, applying 30 pounds of pressure. It is often easier to get a good tamp with the portafilter on a countertop, pressing down from above. If your machine has a built-in resistance device, only a light tamp is all that is required.
Check the tamped coffee. It should be level and well compacted. An uneven tamp can cause problems with the extraction. The coffee should look smooth. Any loose grounds, especially around the top rim, should be brushed off. The gasket that forms the watertight seal with the portafilter can become crusted with ground coffee if care is not taken at this step. This could lead to a leaking seal and potentially spoil the flavor of your coffee.
Now, lock the portafilter into the machine and get your pre-warmed cup ready beneath the nozzles.
Start the pump and begin your extraction. The brew will be quite dark as it first begins to pour into your cup, but it should change to creamy, golden foam towards the end when done properly. Stop the machine when you reach 2 to 3 ounces of beverage. You will probably want to time your extractions, to help you make adjustments to your process. If your extraction was longer than the 25 to 30 second goal, your grind may be too fine or your tamp may need to be adjusted. If the time was a little short, you might try a finer grind.
With all of this in mind, you may still find that a little experimentation will help you find the flavor that you desire. The basics will only get you from beans to beverage. The artistry borne of experience and taste will take you to that coffee heaven.
IN THE BEGINNING
When you first begin to learn to make espresso, we recommend beginning with a scientific approach. Follow the rules to get the desired result. As you become more experienced, you can begin to manipulate and refine the process to create the perfect espresso to your taste. This is when the artistry begins to emerge.
Let’s start with the bean. Freshly roasted beans are one key to great espresso. If your beans are stale, your espresso will suffer, even if you use the best possible technique for the extraction.
You must also choose the appropriate roast for your espresso. Very light roasts often do not have enough oils for good espresso. Though darker roasts are generally preferred for espresso because of higher oil content, you will probably want to experiment with a variety of roasts and blends to find the perfect beans to suit your taste. Medium and dark roasts are generally best for making espresso. Slightly different techniques will achieve the best possible extraction from each different kind of roast.
You must then consider the grind of the coffee beans. Your optimum grind will vary depending on the type of bean and the roast of the bean. Darker roasts will require a coarser grind than a medium roast to achieve the correct brewing time and beverage volume. Consistency of the coffee grind is also vital to insuring consistent brewing results. The right grinder is essential to achieving the right balance. Grinders are available in a two basic types – Burr Grinders and Blade Grinders.
Blade grinders are designed to chop the coffee beans with a whirling blade, much like a propeller. These grinders work fairly well for making coffee, but are generally unsuitable for making espresso. The blades do not give a consistent grind, and they produce heat which can affect the flavor of the beans.
Burr grinders use two opposing grinding cylinders to crush the beans into a consistent size. The distance of the cylinders from one another determines how coarse or fine the grind. The burr grinders are usually much slower than the blade types, which results in less heat to affect the coffee flavor.
The grinder settings are relative. The lower the number equals the finer grind. For a coarser grind, select a higher number. The best espresso grinds for most grinders will most often be in the 3 to 8 range on the grinder’s settings. The grinder settings for each grinder are specific to the individual grinder. Even grinders of the same make and model will be slightly different.
The key to tamping pressure is consistency. The tamp pressure is the amount of force used to compact the loose ground coffee into the filter basket of the portafilter. The tamp is done with a "tamper" tool that usually is sold with the machine or portafilter. Too much tamping pressure results in a longer brew time because the water is unable to pass through the closely packed coffee. Not enough pressure gives you a shorter brew time and a less than optimal product. On standard machines, you would ideally want to tamp the ground coffee with 30 pounds of pressure to create the "puck" necessary for a proper extraction. However, some machines only require a light tamp, since they have been designed with pressurized filter handles to compensate for tamping error.
The brewing temperature is important for determining the temperature of the beverage in your cup. The brewing temperature is the temperature of the water at the point where it comes into contact with the ground coffee. This temperature is controlled by the thermostat of the espresso machine and should be 190 to 196 degrees Fahrenheit. The temperature of the brew in your cup will be between 160 and 165 degrees Fahrenheit. The heat loss occurs in the brew group, the air, and the cup. This is the ideal temperature for espresso in order to feel hot without scalding. To keep the beverage temperature from being too low, you should preheat the brew group and the cup. The easiest and most reliable way to heat the brew group and the cup is to run the cycle once with water only. This will heat the brew group, including the portafilter, and the cup simultaneously. A cup warmer will also help keep cups warm when you are making multiple espresso beverages.
The brewing pressure, the amount of pressure created when extracting the coffee, should ideally be about 8 to 9 bars or atmospheres of pressure. Although some machines can exert as much as 15 to 19 atmospheres of pressure, this does not mean they will produce better coffee at these higher pressures. Often, higher pressures result in a very bitter brew. Some machines do not have a gauge to show you how much pressure is exerted. To determine whether you are at the right pressure with your machine, refer to the First Rule. A double shot of espresso = 2 to 3 ounces in 25 to 30 seconds. All of these machines have a safety valve that releases pressure if it begins to exceed a certain amount of pressure. This avoids severe over-extraction of the coffee and undue stress on the machine.
Selecting the coffee beans that appeal to your taste is the first step. There are choices as varied and distinct as the finest wines of the world. If you need a place from which to start, try our selection of Illy coffees. You may even eventually decide to roast your beans yourself. Remember that freshly roasted beans are the best. As your beans age and begin to dry out, the brewing time will diminish. This will mean that the flavor is also diminishing.
The grind of your coffee beans is crucial to the end result. We prefer to start with a consistency much like that of ordinary salt. Feel the grains between your fingers. It isn’t powdered, but it is a bit finer than granulated sugar. This is the best consistency with which to begin. Adjustments are made more easily from this point.
Preheating your brew group, including the portafilter, and the cups which will hold the brew is crucial to achieving the ideal extraction. If too much heat is lost in the brewing process, the crema may be lost and the brew may be bitter.
The artistry of espresso is really a refining and polishing of the basics behind the process. Experience and willingness to experiment are at the heart of the perfect espresso.
Handpresso Cups Specifications
The Handpresso Unbreakable Outdoor Cups are light, elegant, and strong, these cups can be taken anywhere.
Made from a transparent polycarbonate, these espresso cups offer thermal insulation and 1.5 oz holding capacity. Sold in sets of two, they are dishwasher safe, but not recommended for the microwave.
•Good thermal insulation
•Capacity: 1.5 oz Per Cup
Handpresso Case Specifications
The Handpresso Case protects your Handpresso Wild. It is thermoformed EVA (Extreme Vibration Attenuation) and is carried similarly to the way you would carry your purse, with an adjustable strap which is also removable. Strap measures from 22” inches long from shoulder to case, and at its shortest 11.5 inches. It has additional padding around the spout for extra protection and a zipper up seal to reassure the case’s contents are always safe.
It withstands 50 psi. With its adjustable strap, the Handpresso Case keeps your espresso experience as versatil and convenient as possible. Easy to clean, just wipe with a damp cloth.
•Thermo-formed EVA stiff case
•Size: 9.25x 4.75 x 3 inches
•Includes adjustable strap
How coffee beans are processed?
•Wet Process - the fruit covering the seeds/beans is removed before they are dried. Coffee processed by the wet method is called wet processed or washed coffee.The wet method requires the use of specific equipment and substantial quantities of water.After the Green coffee is picked the coffee is sorted by immersion in water. Bad or unripe fruit will float and the good ripe fruit will sink. The skin of the cherry and some of the pulp is removed by pressing the fruit by machine in water through a screen. The bean will still have a significant amount of the pulp clinging to it that needs to be removed. This is done either by the classic ferment-and-wash method or a newer procedure variously called machine-assisted wet processing, aquapulping or mechanical demucilaging.-->
•Dry process - also known as unwashed or natural coffee, is the oldest method of processing coffee. The entire cherry after harvest is first cleaned and then placed in the sun to dry on tables or in thin layers on patios-->
•Cleaning - The harvested cherries are usually sorted and cleaned, to separate the unripe, overripe and damaged cherries and to remove dirt, soil, twigs and leaves. This can be done by winnowing, which is commonly done by hand, using a large sieve. Any unwanted cherries or other material not winnowed away can be picked out from the top of the sieve. The ripe cherries can also be separated by flotation in washing channels close to the drying areas.-->
•Drying - The coffee cherries are spread out in the sun, either on large concrete or brick patios or on matting raised to waist height on trestles. As the cherries dry, they are raked or turned by hand to ensure even drying and prevent mildew. It may take up to 4 weeks before the cherries are dried to the optimum moisture content, depending on the weather conditions. On larger plantations, machine-drying is sometimes used to speed up the process after the coffee has been pre-dried in the sun for a few days.The drying operation is the most important stage of the process, since it affects the final quality of the green coffee. A coffee that has been overdried will become brittle and produce too many broken beans during hulling (broken beans are considered defective beans). Coffee that has not been dried sufficiently will be too moist and prone to rapid deterioration caused by the attack of fungi and bacteria.
The dried cherries are stored in bulk in special silos until they are sent to the mill where hulling, sorting, grading and bagging take place. All the outer layers of the dried cherry are removed in one step by the hulling machine.
The dry method is used for about 95% of the Arabica coffee produced in Brazil, most of the coffees produced in Ethiopia, Haiti and Paraguay, as well as for some Arabicas produced in India and Ecuador. Almost all Robustas are processed by this method. It is not practical in very rainy regions, where the humidity of the atmosphere is too high or where it rains frequently during harvesting.
General Coffee Characteristics
•Brazil - Mildly acidic, medium bodied, smooth flavored Bourbon Santos and Minas-->
•Colombia - Mild, full-bodied balanced flavor. Supremo
•Costa Rica - Full body, acidic snap, at its best a great hearty coffee-->
•Dominican Republic - Moderate acidity, light body, Santo Domingo-->
•Ecuador - Used mostly for blends-->
•El Salvador - Mild flavor and medium body-->
•Haiti - Fair body and acidity, rich, sweet aftertaste. Strictly high-grown washed.-->
•Hawaii - Medium-bodied, highly aromatic, fairly acidic, richly flavored, great floral aroma, unique. Kona-->
•India - Full-bodied, medium acid, very delicate cup quality. Mysore. Monsooed Malabar is extremely mellow, with a delicate syrupy heaviness.-->
•Indonesia - Heavily bodied, sometimes spicy, light to medium acidity.Sumartra Mandheling, Java, Celebes Kaloosie, Papua New Guinea.-->
•Jamaica - Full body, highly aromatic, sweet light aftertaste, lacking in acidity. Blue Mountain Wallen Estate, Sliver Hill Estate Mountain.-->
•Ethiopia - Perhaps the most varied of all coffees. All Ethiopians have the fruity, winy taste that is indicative of this region. Normally medium to light body, highly acidic with a winy sweetness and aftertaste. Harrar, Mocha Sidamo and Yirgacheff are the best althought they vary greatly in body and finish.-->
•Guatemala - Light body, heavily aromatic, moderately acidic. A good cup of coffee if slightly spicy or with a smoky flavor. Antigua and Coba-->
•Kenya - Medium body, winy aftertaste, smooth cup quality - Kenya AA-->
•Mexico - Full bodied, highly acidic, often used in blends, undistinctive-->
•Peru - Light body, light acid. Chanchamayo-->
•Tanzaniza - Medium to heavily bodied, darkly sweet, may contain a light winy aftertaste. Kilmanjaro Peaberry-->
•Venezuela - Light bodied, sweet aftertaste. Merida-->
•Yemen - Heavy almost creamy body, chocolate aftertaste. Mocha-->
•Zimbabwe - A lesser version of a good Tanzanian or Kenyan
How do I store coffee?
We will just touch briefly on some ideas that float throughout the coffee industry.
1) Most agree, NEVER store coffee in the refrigerator. Coffee can easily absorb the odors of whatever is in your frig.-->
2) Use heat sealed coffee bags with gas release values. This will allow the natural gases to escape and keep your coffee fresher longer.-->
3) One way gas release valves - your unopened coffee should stay fresh for a fair amount of time, sometime months, so feel free to order more than one bag or more than one type. The main concern is once you allow oxygen to begin mixing with either your roasted beans or ground coffee, this is when you start losing your freshness.
Should I Freeze Coffee?
First lets name some of the worst elements which will degrade your coffee.
4) Vegetables with strong odors:onions in the refrigerator -->•If you are going to use your coffee within next week or two, then we would not freeze our coffee, but would store in the bag in came in, it is a high quailty bag, or most think the best way is some sort of canister which locks out air and putting our coffee bag in the canister.-->•If you are ordering 5 pounds, which would last you a month or so, then we suggest the following if you wish to use the freezer - a little extra work, but this will save you money and keep your coffee gourmet.-->
1)Break your coffee into sections i.e. So you have enough out for one or two weeks, then when you will need more, take out a one or two week supply, then repeat this step as you need more coffee. Note some people take ouy just what they are going to use in the next day or so. Again, a little more effort.-->
2)Preperation for Storing Coffee in the Freezer - Treat your coffee like meat, never thaw and re thaw, as this will add moisture to your coffee, which in turn, your coffee flavor will deteriorate very quickly as this will change the roast profile.-->
3)Do not be afraid to double wrap your coffee. Wrap it in a bag, then wrap that bag.-->
4)If you are going to do this on a regular basis so you can save money buying in bulk, which is not a bad idea, come up with a system you can use over and over, get in the habit, then it becomes natural.-->
5)Always get all the air out of your package you plan on putting in the freezer with your coffee.
Here are some Coffee Terms
•Acidity - Acidity is good to have in coffee, as some mistake this term to be a bad term, but it is not, as these term describes words such as the sharpness, if a coffee is brisk or perhaps vibrant. This might be defined as the taste the coffee has at the back of your palate or under the edges of your tongue. For example, Kenya is noted for have a winy acidity taste. Acidity in a Costa Rican might be describe as rich or berry (what type of berry?). Other terms might be fruity or use a fruit name, such as hints of orange. -->
•Aroma - Aroma will be part of the flavor. Aroma might smell rich, intense, foral, fruity. Note - Concerning naming a fruity smell sometimes it is good to cut up different fruits to train your describtion terms. Other aroma terms might be smoky as found in Sumatra or earthy.-->
•Balance - This a term used by professional tasters to denote when no single aspect of a coffee overpowers any other. A coffee can be balanced and still be a poor tasting coffee or vice versa.-->
•Body - This is the "mouth feel" that is experienced on the back of the tongue. It can be described as heavy, richness, thickness etc. This is is perhaps the easiest of the coffee terms for the novice to experience as it is fairly easy to distinguish between "heavy" and "light" coffees regardless of brewing method. Additionally, heavy coffees are not smothered or overpowered by milk or cream. Sumatra Mandheling is the heaviest coffee and Mexcian coffee are the lightest.-->
•Cupping Coffee - The art of tasting and grading coffee. Similar to a wine tasting-->
•Smooth - Referring to coffee with not bitter or bad aftertaste. Sometime called rounded or perhaps soft
Is Handpresso machines totally different from all other coffee machines? main features?
handpresso at least one thing in common: all brands aim at providing a premium quality espresso coffee in the cup. Coffee brew quality and product reliability are two important factors. The machine is very small and weighs only one pound. You can bring it virtually anywhere and make a premium quality espresso where you can carry, get or make hot water. Mobility is the main feature, but eco-friendly design, no maintenance, no descaling and being fun to use are also major features.
Different Bean Roasts
•Green coffee beans are roasted to an internal temperature of 400 to 500 degrees. The heat releases the beans’ volatile oils and transforms their complex chemical components into starch and sugar, creating the flavors and aromas we identify with coffee.
•The lightest treatment is known straightforwardly as light roast (also called cinnamon roast, institutional roast, New England roast or half city roast). This produces coffee with a mild, somewhat acidic flavor, slight body and light brown hue.
•Medium roast (also called American roast, breakfast roast or regular roast) yields coffee that is lightly sweet and rich, yet still acidic. The color is medium brown.
•City and full city roast are darker, richer with little acidity. Dark-roasted coffee (Viennese, continental, New Orleans roast) is darker in color and has a smoky, sweet taste on the tongue. Darker still are French and Italian roasts. Espresso roasts are the darkest and produce beans that are nearly black. They have a distinctly burned flavor that many coffee drinkers love and others can’t abide.
What Is A Coffee Bean?
What we call a coffee bean is actually a seed found inside the fruit of a coffee tree. The fruit, known as a coffee cherry, contains two seeds, each encased in a thin skin, surrounded by a parchment-like covering.
Coffee grows best in a region called the coffee belt. The coffee belt is a ring that circles the globe between 25 and 30 degree latitudes north and south of the equator. Once planted it takes three to four years for the tree to bear fruit.
There are two botanical varieties of the bean that account for the coffee we drink: Arabica and Robusta. Arabica is the bean of ancient Ethopia, prized for its rich flavor and enticing aroma. It grows best at high altitudes where the temperature fluctuations are thought to improve the flavor and aroma of the bean. Robusta beans are hardier, tolerant of lower altitudes and resistant to leaf rust. Robusta beans are higher in caffeine than Arabica but comparatively harsh and bitter in flavor
What are Coffee Pods?
Pods are prepackaged espresso doses similar to tea bags. Using pods can simplify the espresso preparation process as they eliminate the need for grinding, dosing and tamping. If you have a machine that uses pods, you don’t need to find the right grind setting or question the firmness of your tamp. You just pop in a pod, push a button and let the espresso pour.
•Blade Grinder: Device that uses a blade to grind coffee.
•Burr Grinder: Coffee grinder with two shredding discs or burrs that can be adjusted for maximum effectiveness. The recommended type of grinder for proper espresso making. A burr grinder features two disks, one stationary, one rotating, which slice away portions of a coffee bean into very fine particles.
•Coffee Grinder: A device that is used to grind whole coffee beans into a suitable size for brewing. Manually operated coffee grinders require that a hand crank be turned in order to move blades that grind the coffee beans. Electric models are available that do the job more quickly and may be more convenient to use.
•Doser: A spring-loaded device on specialized espresso grinders that dispenses single servings of ground coffee.
•Grind: The process of breaking solid food items into smaller particles. Special equipment is available to grind different types of food such as a meat grinder for meat, a coffee grinder for coffee beans, a pepper mill for grinding peppercorns, and a food processor, which is used to grind many different types of food.
•Hopper: refers to the part of a coffee grinder that holds coffee beans.
•Tamper: In espresso brewing, the small, pestle-like device with a round, flat end used to distribute and compress the ground coffee inside the filter basket.
How important is the Grind in Making Espresso?
•The fineness of a coffee bean’s grind is very important in making espresso. The art and balance of pulling a shot of espresso has five elements that can be manipulated to control the final pour.
1) The amount of grounds
2) The fineness of the grind
3) The tamp or firmness that the grounds are packed together
4) The amount of water forced through the grounds
5) The pressure with which the water is forced through (what the machine is capable of)
•In making espresso, the two most common problems are over extraction and under extraction. In fine tuning espresso extraction, the grind and tamp can be the two easiest things to change.
•In over extraction, when the espresso tastes bitter or dirty, too much is being extracted from the grounds. This is usually because either the grind is too fine or the grounds are too tightly packed (trapping the water and keeping it in contact for too long). This can usually be fixed with either a coarser grind or a lighter tamp.
•In under extraction, when the espresso tastes sharp or metallic, too little is being extracted from the grounds. This is usually because the grind is too coarse or the grounds are too loosely packed (allowing the water to pass by it too quickly). This can usually be fixed with either a finer grind or a firmer tamp.
What is the difference between Coffee and Espresso?
•Espresso is Italian for “fast”, an ideal description for this strong, Italian-inspired coffee. While coffee brewing drip methods use gravity, espresso uses high pressure to quickly infuse water with the ground beans.
•Technically, espresso refers to the drink’s method of preparation. But the term is also applied to the degree to which the beans used for espresso have been roasted (very dark, almost burned).
•Espresso also requires a finer grind and firmer tamp (grounds packed tightly) than brewed coffee. And while a brewed cup of coffee is typically 8 to 12 ounces, a shot of espresso is merely 2 ounces. Although smaller, it has the same amount of caffeine – essentially a more concentrated version of coffee.
•The foam floating on top of a freshly pulled shot is called crema, and its presence is the mark of a good espresso machine.
Coffee Brewing Methods
The complex process of brewing coffee can be reduced to the simple act of forcing water through ground, roasted coffee beans. The variation of how much water, how they interact and for how long can impact the extraction from the bean. Each of these brewing methods produce a slightly different taste, acidity, body or flavor. They also vary in convenience level and amount of clean-up.
•French Press – allows a fuller body with more natural oils
•Vacuum Pot – a lighter cup, clear and flavorful but with less natural oils
•Manual-Drip (also known as the Pour-Over or Chemex) – a clean cup, flavorful but with less natural oils
• Flip-Drip (or Neapolitan) – self contained
•Percolator – a camping comfort
•Moka Pot – Italian stovetop brewing method
•Ibrik – Turkish stovetop brewing method
•Cold Brewing – low acidity, a good concentrate for specialty drinks
•Auto-Drip Coffeemaker – easy to use, convenient
•Automatic Single-Cup Brewer – easy and fast, make as much as you’ll drink yourself
7 ways to keep your coffee tasting great
1. As you may have guessed, my number one suggestion for making great tasting coffee is to grind your coffee beans fresh. Short of roasting your own beans, it is the one single thing that will dramatically improve the taste of your coffee. It only takes an extra thirty seconds to grind the beans for coffee yourself, and the improvement in flavor is more than worth the extra time.
2. Keep your coffee equipment CLEAN. The flavor in coffee comes from the oils in the coffee beans. Those oils cling to the inside of your coffee carafe and filter chamber, the bottom of the shower head and anything else that comes in contact with the coffee as its brewing. They get rancid and stale and affect the taste of your coffee. How to avoid it? Empty and rinse out your filter basket immediately after the coffee is finished. Wash out your coffee pot after each use. Periodically take a soft toothbrush to the underside of your coffee sprayer, where the coffee drips out into the pot to remove any old coffee oil.
3. Keep your coffee in a cool, dark, dry container. Whether you decide to use pre-ground coffee or whole bean coffee, the way you store it will make a big difference in how it tastes. Your best storage option is an opaque, airtight storage jar that keeps air, moisture and light away from the coffee and prevents it from getting stale.
4. Check the roasting date if you can. Coffee tastes its best within 2-7 days of roasting. If you find a coffee roaster that marks the roasting date on the coffee bag, you’ve found gold. You can be sure that the coffee you’re drinking was made with freshly roasted coffee beans. Try it once, and you’ll never be satisfied with coffee from a can again.
5. Get your coffee off the warming plate. Coffee will “turn” very quickly if you let it sit on a warming plate for any length of time and burnt coffee is downright foul. If you make a pot of coffee at a time, get it off the warming plate and pour it into a thermal carafe to keep it warm without burning it.
6. Make your coffee a cup at a time. The other way to be sure your coffee is fresh is to only make as much coffee as you’ll drink right away. Single serve coffee makers are one way to make just as much coffee as you’ll drink, but there are other ways as well. You might opt for a single cup porcelain coffee filter, for instance, which lets you brew a single cup of coffee directly into your cup.
7. Roast your own coffee. There’s absolutely no better way to be sure that your coffee is freshly roasted to your liking. It may take a bit of experimentation to find the coffee blend and roast that you like best, but the time you spend really pays off in great coffee taste.
Below are quotes that relate to coffee for you to browse while enjoying coffee!!
•A cup of coffee shared with a friend is happiness tasted and time well spent. Anonymous
•Behind every successful woman... is a substantial amount of coffee. Stephanie Piro
•Coffee is not my cup of tea. Samuel Goldwyn
•Chocolate, men, coffee: some things are better rich. Anonymous
•No one can understand the truth until he drinks of coffee's frothy goodness. Sheik Abd-al-Kadir
•No coffee can be good in the mouth that does not first send a sweet offering of odor to the nostrils. Henry Ward Beecher
•A morning without coffee is like sleep. Anonymous
•I believe humans get a lot done, not because we're smart, but because we have thumbs so we can make coffee. Flash Rosenberg
•As soon as you sit down to a cup of hot coffee, your boss will ask you to do something which will last until the coffee is cold. Anonymous
•Mothers are those wonderful people who can get up in the morning before the smell of coffee. Anonymous
•Way too much coffee. But if it weren't for the coffee, I'd have no identifiable personality whatsoever. David Letterman
•I bought a decaffeinated coffee table, you can't even see a difference. Anonymous
•Coffee, the finest organic suspension ever devised. Star Trek: Voyager
•He was my cream, and I was his coffee - and when you poured us together, it was something. Josephine Baker
•Coffee is a beverage that puts one to sleep when not drank. Alphonse Allais
•Coffee smells like freshly ground heaven. Jessi Lane Adams
•Caffeine isn't a drug, it's a vitamin. Anonymous
•Forever: Time it takes to brew the first pot of coffee in the morning. Anonymous
•Don't drink coffee in the morning. It will keep you awake until noon. Anonymous
•Coffee, which makes the politicians wise, and see through all things with his half-shut eyes. Alexander Pope
•Be a coffee-drinking individual - espresso yourself. Anonymous
•I make serious coffee - so strong it wakes up the neighbors. Anonymous
•I never drink coffee at lunch. I find it keeps me awake for the afternoon. Ronald Reagan
•Man does not live by coffee alone. Have a danish. Anonymous
•I don't have a problem with caffeine, I have a problem without caffeine. Anonymous
•C:\COFFEE.POT missing (A)bort (R)etry (F)all asleep? Anonymous
•I had some dreams, they were clouds in my coffee. Carly Simon
•In Seattle you haven't had enough coffee until you can thread a sewing machine while it's running. Jeff Bezos
•Coffee: Black as the devil, Hot as hell, pure as an angel, sweet as love. Charles Maurice de Talleyrand-Perigord
•Ultimate office automation - networked coffee machines. Anonymous
•C:>COFFEE.COM error. Contact programmer J. Valdez. Anonymous
•I could smell myself awake with that coffee. Jesse Tyler
Coffee - the first peripheral. Anonymous
•I have measured out my life with coffee spoons. T.S. Eliot
•Actually, this seems to be the basic need of the human heart in nearly every great crisis - a good hot cup of coffee. Alexander King
•I like my coffee like my women: hot, strong, steamy. Anonymous
•All the coffee in Columbia won't make me a morning person. Anonymous
•Do I like my coffee black? There are other colors? Anonymous
•COFFEE.SYS Not Found: User startup disabled. Anonymous
•The voodoo priest and all his powders were as nothing compared to espresso, cappuccino, and mocha, which are stronger than all the religions of the world combined, and perhaps stronger than the human soul itself. Mark Helprin, Memoir from Antproof Case, 1995
•Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar, and fat. Alex Levine
•Given enough coffee, I could rule the world. Anonymous
•I think if I were a woman I'd wear coffee as a perfume. John Van Druten
•Over second and third cups flow matters of high finance, high state, common gossip, and low comedy.
•Coffee is a social binder, a warmer of tongues, a soberer of minds, stimulant of wit, a foiler of sleep if you want it so. From roadside mugs to the classic demi-tasse, it is the perfect democrat. Anonymous
•Retirement is one great big giant coffee break. Anonymous
•Everybody should believe in something. I believe I'll have another cup of coffee. Anonymous
What is a Siphon Coffee Maker?
This … thing goes by many names – vac pots, vacuum brewed coffee, siphon brewer, siphon vacuum coffee, syphon coffee maker etc. Invented by Loeff of Berlin in 1830s this method fell out of favour by the 1960’s but started to make a comeback in the 1990s and is growing more popular in 21st century.
How does it work?
A siphon brewer basically contains 4 parts – a bottom container, where you pour water; a top container, where you put coffee grounds; a siphon tube that connects the containers; and a filter, where the liquid and gases pass through. The device’s working principle is based on expansion and contraction of a gas (water vapor). The bottom container is heated up, which creates the water vapor that pushes the water up the tube and through the filter to the top container. Once most of the water has moved to the upper chamber the gas can escape through the siphon tube (the tube doesn’t touch the bottom of the lower chamber, there’s a little gap between them). Escaping vapor keeps the water in the upper container at the necessary temperature (it may look like it’s boiling, but it’s actually not). The process continues for 1 to 3 minutes, then you remove the heat source. That basically creates the reverse reaction, where the vapor in lower chamber cools down and contracts (some of it converts back to water), creating vacuum and therefore the suction that pulls the liquid from the upper chamber down to the bottom container. The effect is so strong that the coffee grounds are practically sucked dry in the process.
Originally the vac pots used simple wick burner to heat up the water and some still do. However, nowadays there is a bit more variety of heating sources available. In principle they pretty much fall into two categories – the stovetop (gas or electric) use and self-contained heating devices like alcohol wick burners and butune burners. Of all these sources, wick burners are the slowest and butune burners the fastest. If you want to go for the latter option, look for the burners that have easily controllable flame – it’s essential for the great siphon coffee.
Siphon coffee makers come in many different sizes, most common ones being 12 ounces (3 cups), 20 ounces (5 cups) and 32 ounces (8 cups), but there are also brewers for as little as 4 ounces and as much as 48 ounces.
There are different types of siphon brewers available, most common being two globe type (the one in the picture). Here one vessel is sitting on top of another and siphon tube is in between them. Another more common type is a balance brewer, which works in the same principal, however the liquid moves side to side instead of up and down.
When vac pots fell out of favour, only handful of manufacturers kept producing them. With the recent rising popularity of these coffee makers more companies are considering in bringing them back to production. In Japan vacuum coffee is even more popular than drip coffee, which is probably also the reason why many siphon coffee makers are produced by asian companies including Tayli, Hario and Yama. A well known vac pot manufacturing company in Europe is Bodum with its coffeemaker called Santos.
Siphon coffee makers sure are interesting phenomena – not that many coffee brewers look like they were lifted straight out of science lab.
Mypressi Twist Specs
The stylish, award-winning mypressi™
TWIST™ is a revolutionary hand-held
espresso maker that will change how,
and where, you enjoy delicious coffee
and espresso-based beverages. The
TWIST is truly portable and incredibly
easy to use, yet makes delicious,
smooth espresso time after time.
The TWIST requires no external power
to produce single or double shots from
either fresh ground coffee or ESE pods.
Just put in the ground coffee or pod,
pour in some hot water and pull the
trigger. Seconds later you can enjoy a
perfect espresso extraction. Clean-up is
just as easy: give the TWIST a quick
rinse and you’re done.
The TWIST obtains its operating
pressure from the same recyclable and
affordable 8g pressure cartridges that
have been safely used in whipped
cream dispensers worldwide for over
80 years. Each cartridge has sufficient
pressure to make up to four double
shots or eight single shots of espresso.
The TWIST’s patent-pending engine
regulates the cartridge to extract a
delicious single or double-shot of
espresso at the perfect pressure. The
result is an ideal espresso extraction
with a clean and clear taste that makes
the most of every bean.
You can also use your TWIST to create
the espresso for a delicious range of
drinks and desserts from cappuccinos,
mochas and lattes to affogatos, iced
and frozen coffee drinks, espressotinis,
machiattos and more. The TWIST is the
must-have portable espresso maker for
those seeking truly delicious espresso,
Coffee Ground coffee or ESE pods
Baskets Standard and pressurized 14g baskets
Size 10.5" length / 3.5" wide / 3.5" high
Weight 34 ounces
Pressure 135 psi (9 bars)
Pressure 8g N2O gas cartridge, producing 8 single
Source or 4 double shots per cartridge
Extraction 20-30 seconds for an ideal extraction
Gas Expansion and Adiabatic Cooling
One of the questions we often see asked online is, "does the cooling effect of the gas expansion also cool down the espresso?".
It's a good question, and a clever one, and it is also easily answered. The short answer is no. The long answer is why this is so.
First, the gas passes through a long narrow constriction on its way from the regulator to the water bowl. The shape of the TWIST acts as a giant heat sink, soaking in ambient temperature to warm the gas as it travels along its path. The flukes of the TWIST help this by acting like a giant radiator. If you hold your finger over the gas outlet on the handle and pull the trigger, it will feel just slightly cold, but not freezing. This is because the metal in the handle has already raised the temperature to close to ambient. If you hold the TWIST for a little while, the heat from your own hand will also contribute to this process.
Second, the gas passes up a long narrow pipe drilled up the side of the water bowl. The water bowl is pre-heated by the hot water it contains, and the area the pipe occupies is surrounded by a large mass of metal--more so than any other part of the water bowl. Any change of temperature in that pipe will have negligible impact on the water because it is all soaked up by the pre-heated metal.
Eventually that would also serve to pull some temperature from the water, but the metal also has a much higher thermal density than the gas. Therefore the temperature of the gas changes much faster than the temperature of the metal--about 200 times as fast.
In fact, there is a total mass of about 400g in the water bowl from the metal and water that is boiling hot after a pre-heat, and only about 2g of actual gas to heat up. Therefore even if the gas was still freezing, it would rise to near boiling at the cost of half a degree of temperature from the water bowl and the water inside. However the gas is already much warmer than that, so it takes even less of a toll. The final temperature change in the water is immeasurably small because it is much less than is given off through simple radiation.
Finally, during use the gas flows into a small space at the top of a water bowl. It is already well above freezing, yet it only contacts the top surface of a comparatively large mass of water--it doesn't travel through the water. The gas mixes with the steam from the boiling water in the small space at the top of the bowl, as well as radiated heat from the metal surrounds. In the end, gas that is already close to room temperature doesn't stand a chance. It is dealing with an opponent that is boiling hot and about 200 times the thermal mass. It's like trying to cool the Sahara with a refrigerator.
Does N2O enhance the crema, and does it make it taste sweet?
N2O (nitrous oxide) is often used to whip cream, so one of the most common questions we are asked is, does it also contribute to the crema? One can see the confusion: crema and cream can seem quite similar in consistency (and their spelling), even through they are made from very different substances. Also, it is well known that N2O has a sweet taste, so does it also make the shot taste sweet?
These are both good questions.
The short answer is that cream and crema are not the same. In a whipped cream dispenser the N2O is mixed with the fats in the cream under pressure, and allowed to expand creating "whipped" cream. In the TWIST the N2O doesn't ever mix with the crema, which is produced during extraction, and actually gets its airiness from the CO2 trapped in the ground coffee.
Here's the longer answer:
Gas isn't absorbed into the water in the 20-30 seconds it takes to make a shot. Gasses absorb much more readily into cold liquids, but the brownian motion of the molecules in a hot liquid works against this and will even eject previously absorbed gases (more on this later). For example, CO2 will absorb into a cold liquid and make it fizzy. However, heat a bottle of soda water and it will almost immediately go flat.
While CO2 absorbs into cold water, N2O absorbs into fats much more readily than water. Cream must have a minimum fat content of 28% to produce whipped cream with a dispenser. A whipped cream siphon also needs to be shaken after the N2O is inserted so that the N2O can bind with the fats in the cream. While pressurized within the bottle the N2O remains bound within the fat. However once the cream is depressurized via the nozzle and the N2O expands within the fat molecule. There is no analogy to this process in the TWIST.
In the TWIST the gas sits on top of a piston of hot water that is then pushed through the ground coffee. Pull the trigger on the TWIST and after a brief pause the espresso with crema is immediately produced from the bottom of the basket by the water. The gas meanwhile sits far above the crema and the coffee, separated by a showerscreen, one-way valve, and a column of water.
Regarding the second question, nitrous oxide is used to prevent many different products from going stale (or oxidizing). It is used to preserve numerous packaged foods including potato chips and other fried goods, cookies, boxes of cereal and even coffee beans where many large scale roasting works will inject N2O into the bags of roast beans, expelling all oxygen until the bag is opened. It is also used as an in-bottle wine preserver where any taste transformation would be highly detrimental. In the TWIST, the N2O doesn't reach the crema or the cup, and there are no fats into which it can absorb, so it cannot contribute any sweetness to the taste. The most likely reason an extraction from the TWIST may taste less bitter than many other espressos is that it operates at a slightly lower temperature. Therefore it avoids the mistake of an "over temperature" shot that can make the espresso taste bitter.
So why does the TWIST produce so much crema?
The TWIST simulates the soft pneumatic profile of a lever-pull espresso machine. This encourages a softer shot that is produced smoothly and without vibration. This may help crema production through a smooth extraction process. However the real answer is probably related to the start of this article. If you recall, brownian motion can cause a hot liquid to expel a previously absorbed gas. The slightly lower extraction temperature of the TWIST when compared to many commercial espresso machines means that less CO2 is expelled from the crema while the shot pours into the glass, ensuring more crema sits in the glass at the end of the shot.
N2O or CO2: What's the difference and where can I buy them?
The mypressi TWIST uses 8gm N2O (nitrous oxide) cartridges to provide the pressure for an extraction. Each cartridge will make approximately 4 double shots or 8 single shots.
While 8gm CO2 (carbon dioxide) cartridges will fit in the TWIST, they may leak quite quickly and even immediately. There is also a significant variation in size between different brands of CO2 cartridges so we don't support their use. CO2 cartridges also have a varying thickness welded metal plate on the front of the cartridge that must be pierced for the gas to escape. N2O cartridges have a much thinner stretched sheet of metal plugging the end of the cartridge that is more easily pierced. It is possible that using a CO2 cartridge with a very thick plate could damage the piercer on the TWIST.
Neither gas will change the taste of your espresso.
In all cases we recommend using the mypressi brand of cartridges available from our store for best results. You can also use the BestWhip brand as they are identical in every way and they have some great deals if you are interested in purchasing in bulk. iSi cartridges will work just fine but have a tendency to suffer from slow leaks due to their slightly shorter length--up to 1mm in some cases. If you can only find iSi cartridges, or your TWIST suffers from a slow leak, consider our Slow Leak Patch as a solution that may help.
TWIST not pressurizing
The most common question we are asked is, "Why won't my TWIST pressurize?". The most common answer is, "Have you checked to see if the small o-ring on the handle is still in place?".
This o-ring sits on top of the handle, right at the front, where it ensures the flow of gas from the handle to the water bowl doesn't escape. Unfortunately, if the o-ring has fallen out, as some of them do, then the gas will leak out, the water bowl won't pressurize, and there will be a distinct lack of good quality espresso coming through.
Fortunately, not all is lost, and certainly not all the o-rings. There's a small plastic bag included with every TWIST that has a full set of 4 (yes, four) small replacement o-rings. It also includes quite a few others, just in case.
The small o-ring can slip out when washing the handle, so please take care. Meanwhile, if you hear a gently hissing without the desired espresso, release the trigger, remove the water bowl, and check to see if that o-ring is in place.
If you need replacements, please contact us. The specifications for this o-ring are:
1.5mm x 3.5mm ID, Buna-N, Shore A: 70
They can also be purchased online from McMaster-Carr.-http://www.mcmaster.com/
Search for part number 9262K517.
THE ROK ESPRESSO MAKER
Fresh is best - We have found that the quicker you can go from bean to cup the better the crema and the better the taste. If you use pre-ground coffee make sure it is fresh and supplied in an air-tight bag as coffee degrades once the beans are ground - it can lose up to 80% of its aroma in 20 minutes of exposure to the air.
Temperature - Pre-warm the portafilter, cup and water chamber with the excess water from your kettle to get the hottest shot.
Brew - After lifting the arms, pause for a few seconds to let the water infuse into the grind before squeezing out your espresso.
Crema - See Fresh is best - above. Try over-filling the water cylinder to increase the pressure and crema. Stop the squeeze once the double is out. Catch the remainder in a second cup and throw away. If you make it too long you may over-extract.
Cleaning - To clean, simply remove the portafilter by turning to the right. Knock out the coffee 'cake' into a bin and rinse off any remaining coffee ground. Occasionally wash you ROK espresso maker with soapy water but do not put through a dishwasher. The salts will destroy the high-quality finish.
Filling the portafilter - Build the coffee up one small layer at a time and tamp down each layer as you go.
Make a Cappuccino, Latte or Macchiato
The ROK milk frother is the tool to help you do just that. Hand powered like the ROK espresso maker, you can now get the froth consistency that you like best with your coffee.
1. Pour milk into a mug and warm it in the microwave.
2. Lift the frother handle up and place it in the mug.
3. Pump away and watch as the froth builds quickly.
4. Squeeze a freshly made espresso into the mug for a cappuccino. Repeat with less foam for a latte.
5. OR scoop the froth out instead and add it to the top of your espresso for a macchiato.
We've made the ROK espresso maker mainly for a double espresso. For a single espresso, clip the included splitter to the portafilter spout. Place 2 cups under it and use the same method as a double espresso.
Start with a double espresso and add hot water. Don't pull an extra long espresso as you will over-extract and this will spoil the flavour.