Siliconslave's how to make espresso thread

I'm now a proud owner of an espresso machine :)

So much easier to clean than the stovetop and cafetierre :p

I usually just drink Brazil Fazenda Cachoeira Bourbon, but if anyone's making an order on Hasbean, I can't recommend the Celebes Toraja Kalosi enough.. it makes the most amazing espresso!
 
well had a quick go with the stove top last night.
The boiling water tip was spot on.
Golden rule, if you dont want the stove covering in coffee, dont open the lid while its brewing D'oh!

Conclusion, espresso grind is probably to fine for the stove top, will ask the place i get the coffee from for a coarser grind.
Taste wise, yum yum. No crema like the Delonghi Magnifica at work gives you, but then again wasnt expecting it due to being a stove top. But im happy.

Now to start trying different coffee's in it.
 
Quick question for you...

I use the coffee machine at work every morning, and I've noticed that when the coffee is coming out, it starts out very dark as you'd expect but quickly gets lighter. Towards the end, it starts to go white and almost clear. Any idea why that is??? Doesn't matter which coffee I use, the horrible work stuff or my lovely Bolivian Machacamarca from HasBean :D, but it doesn't look right and it doesn't happen on my Gaggia at home.
 
molinari said:
Quick question for you...

I use the coffee machine at work every morning, and I've noticed that when the coffee is coming out, it starts out very dark as you'd expect but quickly gets lighter. Towards the end, it starts to go white and almost clear. Any idea why that is??? Doesn't matter which coffee I use, the horrible work stuff or my lovely Bolivian Machacamarca from HasBean :D, but it doesn't look right and it doesn't happen on my Gaggia at home.
Click to expand...

too corse or not enough grind, or you are extracting Wayyyyyyy too long, stop soon as it changes colour, and how hot is the water coming out?
 
Raymond Lin said:
too course or not enough grind, or you are extracting Wayyyyyyy too long, stop soon as it changes colour, and how hot is the water coming out?
Click to expand...
Thanks for the reply.
I ordered it pre-ground from HasBean. I think it still happened when I ground the beans at home and brought them in, but I'll check that again.
It is actually quite a quick extraction, under 10 seconds I think, and the water it hot hot hot (around boiling although I can't really check). I guess with that short extraction time, the ground may be too course (I tamp it down well).
 
Shoei said:
well had a quick go with the stove top last night.
The boiling water tip was spot on.
Golden rule, if you dont want the stove covering in coffee, dont open the lid while its brewing D'oh!

Conclusion, espresso grind is probably to fine for the stove top, will ask the place i get the coffee from for a coarser grind.
Taste wise, yum yum. No crema like the Delonghi Magnifica at work gives you, but then again wasnt expecting it due to being a stove top. But im happy.

Now to start trying different coffee's in it.
Click to expand...
I found Illy out the tin from the supermarket was good in my stovetop.

Yesterday I spotted Starbucks branded coffee grounds in Sainsburys. Anyone tried it?
 
Jonny69 said:
I found Illy out the tin from the supermarket was good in my stovetop.

Yesterday I spotted Starbucks branded coffee grounds in Sainsburys. Anyone tried it?
Click to expand...

Starbucks ground aren't too bad at all - the house blend does make your kitchen smell exactly like a Starbucks branch though :p

And now the real reason why I was going to post!

I have been wrestling with my coffee machine for a few weeks now and still having a few teething issues with it - think I am going to have to dedicate an afternoon to the machine, I also think things will improve greatly when I grab a grinder.

I have been looking into making some good old iced coffees for the summer, and reading up on how to make them is split into two groups of how to make them, some suggest dumping an extra strong couple of shots into ice-cold milk and ice and blitzing, while others suggest cold brewing over night and mixing with ice and milk.

Which ones have you coffee masters tried, and which did you prefer?

Rich
 
Siliconslave said:
i'd probably go with cooling the espresso shots in ice then adding milk (or dropping into iced milk) leaving overnight is sure to have a detrimental effect to the coffee (plus requires far too much planning ;) )
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The planning part is why i wouldn't do it over night, way too much work.

Ice cube + cold milk, add fresh shot = Ice Latte. I even skip the blender, cba to wash that too.
 
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