Quote:
Originally Posted by Spudz27
Everyone on the net is an expert lol. I went on a coffee forum and the attitude towards those who buy cheap machines was pretty poor. I am one of those with a cheap unit lol. I will just learn myself by experimenting. Like tonight, our coffee tasted and smelt like it should have, just because I changed my method a bit. As with the wand, after 2ltrs of milk I managed to get my technique right to be able to create smooth creamy milk on a machine most people seem to write off as cheap and nasty. I am just excited lol.
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I had a cheap sunbeam machine to start with and it was ok but crapped itself after a year. I ended up buying a $800 breville unit with an adjustable grinder and proper group head.
The problem with the cheaper home units, and the dearer ones for that matter, is thermoblocks scale up ( the part that heats the water). They need to be descaled regularly to maintain good water flow. This can be done simply by running a cup of white vinegar through them and then flushing them thoroughly.
Couple of key tips:
1) A coffee shot shoould not exceed 30ml. This 30 ml should be despensed within 26-30 seconds max.
2) They pour should come out and form a "rats tail" as it leaves the handle. This shows you have the correct grind, dose and head pressure.
3) Equipment should be cleaned daily, if high use, or at least weekly for low use. This includes all handles, heads and grinders.
4) Steam wands should be purged and cleaned immediately after use.
5) Coffee grounds go stale within 30 mintes of being ground.
6) never store beans in the fridge or freezer.
7) Allow beans to breathe via the valve on the bag to release the CO2. Otherwise they go bitter and smell.
8) Never buy beans from the supermarket. They are usually stale before they hit the shelf.
9) By fresh roast beans, usually within a week of roast day. HOWEVER, if you have a low end machine it may not cope with them.
10) Your pour "speed" is governed by how fine your grind is and how much grind you have in the basket. Usually you want 14grams of grind for a double basket.
11) Steaming milk successfully is an art. use a thermometer and dont exceed 80 degrees celcius. Remeber heating it as quick as you can doesnt make a good froth. Swirling the milk as you go to aerate it creates a creamier foam.
Some of my favourite beans include
Di Bella Moderna
Amanti Golden Mokka
Di Bella Sapore Dolce
and a local Adelaide company Ricci.