Some questions about automatic espresso machines

Some questions about automatic espresso machines

Lvl Up Coffee Hits High Scores In Normal, Illinois

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In Tbilisi, Parsek1 Merges Comic Books with Specialty Coffee

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The Potential of Augmented Reality Technology for the Coffee Industry

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Some questions about automatic espresso machines

Breaking New Ground: A Sicilian Coffee Plantation, Part One

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Some questions about automatic espresso machines

Congrats to the Top-Ranking Qualifiers at U.S. CoffeeChamps Denver

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3 Elements Coffee: Supporting Veterans, One Cup at a Time  

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The Barista League Releases New Competition Calendar

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Understanding the Process: Anaerobic Processing

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Some questions about automatic espresso machines

Some questions about automatic espresso machines

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Some questions about automatic espresso machines

Hello fellow coffee enjoyers.

So i am planning to buy an Espresso machine to make iced americanos at home. To summarize, i have a Starbucks Venti Iced Americano addiction and i started to feel bad about my spendings on this coffee. As far as i know, they use 4 Espresso shots in order to make a Venti iced americano.

At first i thought of buying a Nespresso machine because of it's ease of use and general hype around it. But when i delved into the user comments, i realized that their coffees taste quite watery, and they are nothing near a Starbucks iced americano. People say that in order to acquire a roasty/strong taste, one should use more than 6 capsules. And this is a deal breaker for me because those tiny capsules are not cheap at all.

So i started to search for fully automatic espresso machines (like Delonghi and Philips machines). Considering my aim to buying these machines, do you recommend these machines for me? Are they good when you want to make an iced coffee at home? Can you recommend me a certain model?

The least desired outcome for me would be paying tons of money to get this machine to get tasteless watery espresso. Should i buy these machine?

Thank you.

(An example of the machine: https://www.amazon.com/Philips-Automatic-Espresso-Machine-Frother/dp/B07VBPLPH5/ref=sr_1_5?keywords=EP2220%2F10&qid=1677928911&sr=8-5 )

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Some questions about automatic espresso machines

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Some questions about automatic espresso machines

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