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Bethesda
Trad climber
Bethesda
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Topic Author's Original Post - Oct 29, 2018 - 09:06am PT
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Way off topic here but I thought this might be the place to tap for expertise -- does anyone have any idea which home espresso machine delivers the most bang for the buck? We have had cheap home machines in the past and have been notably disappointed in them. Gearing up for Xmas here and am willing to grit my teeth and shell out the bucks for a decent machine. But which one? And would still prefer to spend less than I would for a new rack.
Thanks
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Jon Beck
Trad climber
Oceanside
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Oct 29, 2018 - 09:33am PT
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would still prefer to spend less than I would for a new rack.
sport or trad?
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fear
Ice climber
hartford, ct
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Oct 29, 2018 - 09:34am PT
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or cosmetic?
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Reilly
Mountain climber
The Other Monrovia- CA
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Oct 29, 2018 - 09:36am PT
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I know I’ll get slaughtered but for ease of use the Nespresso is very nice. The coffee quality is quite good and the pods can be recycled. They make one for every budget.
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anita514
Gym climber
Great White North
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Oct 29, 2018 - 09:58am PT
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I have a Rancilio Silvia and am quite happy with it.
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Jim Clipper
climber
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Oct 29, 2018 - 10:08am PT
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My favorite. Someone bought us a Jura. I'm really grateful. Still, I appreciate simplicity, even if pushing the button on the Jura gets easier and easier.
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FRUMY
Trad climber
Bishop,CA
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Oct 29, 2018 - 10:43am PT
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Very on topic - no coffee - no move.
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donini
Trad climber
Ouray, Colorado
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Oct 29, 2018 - 10:47am PT
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Talking about coffee on a climbing forum is NOT OT.
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Don Paul
Social climber
Washington DC
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Oct 29, 2018 - 11:07am PT
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The difference between expreso and regular coffee is whether the extraction is done with hot water or steam. The higher temp of steam extracts a slightly different mix of chems, and a little different taste. Coffee strength is mainly determined by the water to coffee ratio used.
The rest is explained by the phenomena of how people develop intense fetishes over their drugs.
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G_Gnome
Trad climber
Cali
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Oct 29, 2018 - 11:37am PT
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Sorry Don but espresso is also extracted with hot water, usually around 201 degrees. The difference is that it is driven by 8 atmospheres of pressure. Steam is only used to froth milk.
I have had a Rancillio Silvia for many years. It works really well and is rugged as they come. It is often available as a refurbished machine for a substantial savings. That is how I got mine.
The next question though is which grinder? The grinder is every bit as important to the taste. I have a Barratza and love it. I make a cappuchino every morning so my equipment gets lots of use. Both pieces have worked flawlessly for many years.
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Don Paul
Social climber
Washington DC
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Oct 29, 2018 - 11:45am PT
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Good point about the pressure but its also a basic principle of engineering that fluids are incompressible, so only steam can be under pressure. The pressure also probably drives the extraction though.
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donini
Trad climber
Ouray, Colorado
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Oct 29, 2018 - 11:45am PT
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I have long avoided putting any dairy products in my coffee because I feel they will detract from the pure taste of coffee which I love.
On a side note...who is responsible for flavored coffees which I find hideous?
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anita514
Gym climber
Great White North
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Oct 29, 2018 - 11:49am PT
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..who is responsible for flavored coffees which I find hideous?
Women
When I was doing research on my espresso machine I read on some forums that whatever your budget is for the machine, use that for the grinder instead. Apparently they are that important.
I have yet to buy a good grinder - on my holiday list for myself.
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ryanb
climber
Hamilton, MT
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Oct 29, 2018 - 11:53am PT
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The best bang for the buck by far is to get a delonghi (we have a EC 680) and use it with the unpressurized basket from a pavoni millenium:
https://www.amazon.com/Pavoni-Millenium-Later-Filter-Basket/dp/B00IAEQJTO
Lots of good info if you google around or "delonghi pavoni millenium". You have to flatten the lip of the basket with pliers but the result works very well. We've been using ours multiple times a day for 4 ish years and would order another tomorrow if it broke.
Good grinder review here:
https://thewirecutter.com/reviews/the-best-coffee-grinder/
We have the capresso but would spring for the newer baratza if it broke.
Edit: we had a rancillio silvia in an office i used to work in and that would be my choice as a next step up. Coffee quality is similar but the silvia is noticeably more solid in construction and uses a true boiler instead of a thermal block. I'd skip anything with too many automatic features etc.
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the Fet
climber
Tu-Tok-A-Nu-La
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Oct 29, 2018 - 01:28pm PT
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It would be interesting to do a blind taste test. I wonder if the grinding right before you make it with a special grinder, in a special espresso machine, really makes much of a difference compared to the beans you use.
Does an espesso machine make pesos?
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Hardman Knott
Gym climber
Mill Valley, Ca
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Oct 29, 2018 - 01:40pm PT
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Naked Portafilter Porn™...
I'm also an aspiring (latte) artist...
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ecdh
climber
the east
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Oct 29, 2018 - 02:13pm PT
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japanese hand grinder with a bialetti. the less moving parts the better. best beans are the ones you like, first crack for me. i dont them to either skid nor crumble in the grinder and only a hand grinder can tell me that.
ive found the best effect ive had was what altitude its made at. theres a sweet spot at about 4750m where i presume the water boils at a low enough temp to not overheat both the oils and the contraption, but still high enough to express the crema.
or it could be that the setting, exhaustion and reduced O to the brain heightens the fantasy...
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