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Standn' on the edge of cafe bar... shall I LEAP!!! - 2007/12/15 06:30I am that guy that spends 1500+ a year on specialty coffees.. And have always dreamed of purchasing a super automatic machine. And since i got back from Italy layered with a couple of friends purchasing Saeco (Odeo) superautomatic. Coffee is never the same for me..
So, I find myself obsessively looking through websites finding the right machine for me. And after reading through the coffee crew site. I'm on the fence .. Should I purchase the super convienent superautomatic Talea machine. Or should I get the Gaggia twin and virtuoso grinder, creating the proper espresso shot.
Darn you colin for enlightening me....
Any help will be most appreciative...
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colin
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Re:Standn' on the edge of cafe bar... shall I LEAP - 2007/12/15 20:18Darn people like you for making people like me devote a portion of my life to enlightening people like you...
It is an endless circle isn't it?
Depending on how pure your experience was in Italy and how loyal to the cause you wish to be... That might help you determine which direction you fall of the pickets.
Super-auto's have come a long way, yes... but they are not quite espresso - therefor they cannot make perfect espresso.
The Gaggia dual and the Virtuoso grinder would make a perfect combination - This evening, my kitchen lab contains a Solis SL70 and a Virtuoso grinder - not a bad combo as well.
I hope this helps.
If I could say one more thing (of course I can, it is my website after all...) What you do here might depend on how hands-on you wish to be.
For me it is about the ritual. The same kind of person that drives a manual car (stick-shift) might be inclined to go with the old classics. It is also about control. When you let a machine think for you, it becomes less of a ritual and more of a habit.Colin is the Senior editor and creator of the CoffeeCrew.Com Website
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Machiatoto
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Re:Standn' on the edge of cafe bar... shall I LEAP - 2007/12/16 10:12Your website is GREAT the articles/reviews are greatly appreciated. Now, I find myself observing barrista’s what equipment; what process … Really I have a more enhanced sense of awareness.
My experience in Italy with coffee was purely functional… I would buy a shot of espresso or cappuccino while waiting at the train station, or if I needed a pick me up after walking the streets of Venice or Florence… In the midst of their July heatwave… The one thing that I did take away or missed when I got back here to Toronto… was the taste.. I miss the taste of the coffee from Italy… And the big chains well its hit or miss…
Your right it is about ritual.. On my weekend mornings or when I take a day off during the week, I love grindering the beans (not a burr grinder, sorry). Waiting for my stovetop espresso maker to purcalate. Whipping the milk and pouring it into my espresso. And taking my first sip. Ok I think I want to be more involved with the process… I saw a quick video about the Reg barber tamper... and I knew this was one of the tools Id love to have and use.
Comparing the solis and gaggia I like the prettiness of the gaggia and must admit it is appealing. But also having good sold core components is key So for about 1000 with a reg tamper and knock box and grinder. What do would your recommend.. I don’t need the rollex of makers but maybe an esquire???
Thanks again Colin for a great website.
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colin
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Re:Standn' on the edge of cafe bar... shall I LEAP - 2007/12/17 17:34I enjoy the Solis SL70 for its rugged construction and I just unpackaged some non-pressurized filter baskets from Quality Coffee Systems - Thanks Guys!
If you buy this OR any other machine that has pressurized portafilter baskets... throw them OVER your shoulder or out the window!
The difference in the espresso between the "Crema fakers" and the real baskets is simply staggering.
Do it.
Additionally, the Solis SL70 has one of the largest Marine brass boilers in the price category...
And NO - The Solis SL70 does NOT have a Thermo-block boiler in it -- in any part of it.
It is a mis-print on the QCS website that ironically... I wrote!Colin is the Senior editor and creator of the CoffeeCrew.Com Website
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Machiatoto
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I have taken the leap - 2007/12/19 10:41Thanks for your advice Colin,
Yesterday, I went to the Greenbeanary here in Toronto. With the intent of purchasing ths SOLIS SL70 or SL90. But came out with the Rancilio Silvia & Rocky Doserless combo. It came with the Rancilio base and I also purchased proper tamper...
I'm like a kid in a candy store... Last night and the weee morning before work. I been trying to figure the right shot...ie. right grind # is is 8 or 15.. How does 30 pounds of pressure feel like... Do I need to temperature surf...
YouTube... was great a visual referenc .. If you have any types with the Silvia... Please pass them on.
I"m still trying to get the 26 second shot down pat. But it seems to be going at 15 to 18 seconds...
Barrista in Training.. Machiatoto aka.. Manny
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colin
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Re:I have taken the leap - 2007/12/19 23:02I heard from Sara at Every Day Gourmet that you came into her Cafe Roastery - good for you for getting this 1st-class set-up.
keep us posted.Colin is the Senior editor and creator of the CoffeeCrew.Com Website
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Machiatoto
User Junior Barista
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Re:I have taken the leap - 2007/12/23 07:33From the CC site. I made my way over to St. Lawrence Market. To in search of the good bean. I spoke with Sarah and talk about my new toy and I can't wait to go there on Saturday to get freshly roasted beans.
So far I been tweaking the grind. And practicing my tamping pressure. I think i'm close to the 25 second brew. I think its a little uneven. As one side of the drip seems to be slower than the other.
At the same time working on my froth... Still needs a lot more work...
Any types will be great from anyone...
ciao.. Manny
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cappuccino1
Visitor
Re:I have taken the leap - 2008/02/07 10:59Hello there Maacchiatoto,
I live in Toronto. I own a Silvia like you and I own a Rancilio Rocky doser grinder.The Rancilio Silvia is a little over a month old. I love it. Just trying to get over a leaky grouphead problem. Anyhow how would you describe your espresso and cappuccino in Italy as compared to an espresso and cappuccino in Toronto? Did your cappuccino in Italy have more foam or less?
Just curious.
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Machiatoto
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Re:I have taken the leap - 2008/02/07 19:40Hi Cappucino1,
I definitely think what made my coffee/espresso experience great was the atmosphere. I found like with the food I ate in Italy, you don't appreciate the taste until you head back home. The taste or quality seems to be universal throughout Italy. And selected outside, like Toronto.
I couldn't tell you what was different, the creme or strength it was different.
A good haunt that reminds me italy is TERRONI, either on queen west
fresh pasta, pizza and coffee.. Definitely worth checking out...
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cappuccino2
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Re:Standn' on the edge of cafe bar... shall I LEAP!!! - 2008/02/08 11:08Hey Macchioto,
I know Terroni. Do you like their cappuccino? No worries about the diference beween Italian cappuccino and espresso vs. North America. I have already been told by people who have visited Italy to compare the coffee that there is less foam in the Italian cappuccino.
Let me know if you wanted to start a Rancilio Silvia chatroom or swap e-mail addresses. I know no one else with a Rancilio Silvia in Toronto.
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Thanks for the mention Colin, FYI we are closed until Wednesday July 2. Moccamasters are $199.00 includes 3-1/2 lbs. of coffee.
Colin the ascaso/innova is ready to go any time it you want to test it....
germanicus wrote:
OK, I may be leaning toward the Silvia. But I'm still intrigued by the you are the machine Europiccola thing. Is there anywhere in Victoria where I could try a La Pavoni?
This...
Met up with Reg Barber, Geir Oglend (Drumroaster Cafe) and John Riopka (Discovery Coffee) at the new location of Discovery Coffee - Victoria.
Geir Oglend, Vancouver Island's godfather of espresso, ...
OK, I may be leaning toward the Silvia. But I'm still intrigued by the you are the machine Europiccola thing. Is there anywhere in Victoria where I could try a La Pavoni?
This coming from a guy who...
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