58 replies to this topic

[slkinsey]

Hee... What you need is a grinder where you can hook the portafilter into a zeroed scale of some kind and set the scale for the weight of coffee grinds you want (I assume a gram scale with one significant digit would suffice, or should we bump it to two? ). Then, with the press of a button, the grinder could automatically dispense the weight of coffee grinds you specified.

Too bad it doesn't exist, actually...


Anyway, I think I'd like the doserless Rocky better as well. That said, the introduction of the doserless model might also be a great way for people who hesitate to spend 250 bucks on a coffee grinder to get a good deal on a used doser Rocky as people trade up.




Oh yea... and I call dibs on trying any warm coffee pudding dessert you come up with.

Edited by slkinsey, 19 June 2003 - 01:57 PM.

[malachi]

Have you seen the Swift? Grinder/doser/tamper from La Marocchi?
So very nice.
Obviously overkill to a dramatic degree when it comes to a home setup.

[malachi]

Rossi model RR45A 80click settings
This is a precision Italian made commercial grinder built by Gino Rossi. It is a model RR45a.(110V AC) It is fully automatic and features an extremly accurate doser. The grind setting dial has been upgraded from a factory standard of 40 clicks to 80 clicks for enhanced grinding precision. Grinder is extremely well built, it has solid aluminum body with black enamel surface. Operation is extremely solid. With the exception of one small chip on the bottom edge, the paint is in perfect condition(no other scratches or blemishes). Grinder operates flawlessly and has never had any problems. The grinder has been extremely well maintained and has been carefully cleaned inside and out before being put on sale. This is a handsome and very solidly built grinder, one that you can be proud to own. If there are any further questions or for pictures please contact me through email(mlew@cs.ucr.edu). This model retails for $660 new(with a 40 click dial), i am asking for $390. Given the excellent condition of the machine and the upgraded grind settings i think this price is reasonable, but it's negotiable... go ahead make an offer.

(From coffeegeek.com)

EBay Auction by Whole Latte Love on returned Mazzer Mini

And it is worth watching Whole Latte Love's used section as sometimes doserless Rocky grinders show up.

[malachi]

Oh... and espressoparts.com is selling a couple black Mazzer minis at something around $350.

[carswell]

I'm hoping they'll come out with a doserless Mini.

Looks like your wish has been granted. Check out the Mazzer Mini-E:

Photo of Mazzer Mini-E

Grinder-doser MINI ELECTRONIC

Stepless micrometrical grinding adjustment
Electronic device to select the dose. It grinds on demand. Every dose of coffee is fresh. Single and double dose with independent adjustment

Power
250 Watt
Grinding blades (ref.189D)
Ø 64 mm (2½ inches)
Grinding blade speed
1400 rpm (50 Hz)
1600 rpm (60 Hz)
Coffee-bean container capacity
0.6 kg (1.3 lbs)
Dose adjustment
4-16 g (0.14-0.56 oz)
Net weight
9 kg (20 lbs)
Options
Support for tamping / Magnet with ring

It's not exactly doserless but has an adjustable doser that, unfortunately for you, tops out at 16 g. Still, 2 times 8.5 g would give you the magic number. As far as I know, it's not yet sold in North America, though it has been shown at a couple of coffee expos. No idea what it'll retail for. All Mini prices are forecast to rise soon, however, due to the shrinking dollar and the company's decision to stop producing the switch model, which runs about $200 less than the timer model.

[malachi]

Looks like I may soon have a Mazzer Mini for sale.

[mise en place]

Having had a Rocky grinder for about 2 years now, I would not give it a whole-hearted recommendation. First, the dosing mechanism is noisy and drives my wife nuts. The clackety-clack can be heard all over the house. Second, the base is too small and does not extend past the chute. Consdquently, you will always have coffee grounds on the counter. Third, the beans are constantly sticking in the hopper, which requires that the machine be given a hard shake to free them up and proceed with grinding. Given the weight of this thing, this is quite a nuisance. I'm seriously considering a Mazzer and selling the Rocky.

As for espresso machines, I've still got a Sylvia that I haven't got around to selling. It is in very good shape. I replaced it with an Isomac Millenium. The Isomac is much more consistent and has loads of steaming capability. It has a heat exchanger, so you can pull shots and steam simultaneously. I'll be keeping this machine for a long time.

[malachi]

Comparing the Isomac Millenium to the Silvia is kind of unfair given that the Millenium is, I believe, twice as expensive. Did you get yours plumbed in?

You won't regret the Mazzer. It's very nice.

[slkinsey]

Third, the beans are constantly sticking in the hopper, which requires that the machine be given a hard shake to free them up and proceed with grinding.

Hmmm... The only people I know who have this problem are those who use what I would consider overly-roasted beans to make their espresso. This is to say, beans roasted to the extent that they are fully black and very oily on the surface, which makes them stick together. It is not clear to me that beans roasted to this extent will ever be free of sticking problems, no matter what the design of the grinder hopper may be. I personally like to roast my beans for espresso to what I would consider to be, and have observed to be, the typical North/Central Italian espresso roast... just a hair darker than "full city." Something like this:

or this ... well, in between really.

I have never once experienced any problems with beans roasted to this degree sticking together in my Rocky. In the South of Italy, they do have a darker/oiler roast, but even this is not roasted as far as the typical American "espresso roast" which is something that to my taste is only worthwhile for milk-based coffe drinks (small wonder that this accounts for >90% of American espresso consumption).

[mise en place]

Comparing the Isomac Millenium to the Silvia is kind of unfair given that the Millenium is, I believe, twice as expensive. Did you get yours plumbed in?

The comparison is not fair. But the ease and quality of espresso produced with the Isomac is much better. Of course, the Isomac is about twice the price--and worth it in my book.

The only people I know who have this problem are those who use what I would consider overly-roasted beans to make their espresso.

Beans that are excessively oily do indeed stick in the hopper. I usually roast my own beans in a Hearthware. I've been roasting Malabar Gold just to the point where it gets shiny as per the good Dr. John's directions. It still sticks in the hopper even when nearly full. This morning I was grinding some decaf for my wife I bought at a local shop that roasts on-site. This is a light roast made for a drip coffee-maker. It stuck twice.

[slkinsey]

The only people I know who have this problem are those who use what I would consider overly-roasted beans to make their espresso.

Beans that are excessively oily do indeed stick in the hopper. I usually roast my own beans in a Hearthware. I've been roasting Malabar Gold just to the point where it gets shiny as per the good Dr. John's directions. It still sticks in the hopper even when nearly full. This morning I was grinding some decaf for my wife I bought at a local shop that roasts on-site. This is a light roast made for a drip coffee-maker. It stuck twice.

Hmmm... Interesting. All I can say is that I have never had this problem with my Rocky. Not even once. But, obviously, YM does V.

[Ron Johnson]

I got a FrancisFrancis X5 at a discount through an Illy promotion. I also had to buy a year's supply of Illy pods.

The machine is awesome and works so well. I love it. The surprise for me is the quality of the pods. My espressi made from the pods are as good as any I have had in the US. The crema is picture perfect everytime.

FrancisFrancis also has great customer service. When I had a question about the machine, I emailed the company. A very nice person called me at my office ten minutes after I sent the email. She explained everything to me and apologized that it wasn't better covered in the instruction manual.

[Steve Klc]

Mise--how often do you empty the hopper of beans, take out those screws, remove the plastic hopper and peek in at the burrs? If you find you have to shake the machine, it might be time to do that and remove some of the grit that has accumulated inside. I bet you won't have to shake again for a long while. In two years of use--how many times have you had to do this?

Also, what grind setting do you have it cranked down to?

[Jim Dixon]

The surprise for me is the quality of the pods.

I was surprised, too. They make really good shots. I went for the whole beans from Illy (saves me $17/month) but get pods from a co-worker who drinks less than I do. I'm tempted to switch....the ease of using the pods is holding me back so far. I find it a little too easy to make a second or third cup.

I'm also lovin' my X5, but still feel a little bad about retiring my old Krups semi-commercial. I'm using it as a good reason to think about finding some land out in the gorge so we'll actually need a second espresso machine.

Jim

[russ parsons]

by the way, everyone should check out this month's vogue for jeff steingarten's piece on roasting beans. truly, this way madness lies ... and no one does that more entertainingly than jeff.

[mise en place]

Mise--how often do you empty the hopper of beans, take out those screws, remove the plastic hopper and peek in at the burrs?  If you find you have to shake the machine, it might be time to do that and remove some of the grit that has accumulated inside. I bet you won't have to shake again for a long while. In two years of use--how many times have you had to do this?

Also, what grind setting do you have it cranked down to?

I've cleaned the burrs twice. Once after about 4 months of steady use, and they were quite clean when I opened them up. They didn't really need a cleaning. I waited another 6 months, and they were still looking quite good. Not dirty enough to keeps beans from sticking.

The setting doesn't seem to matter. I can grind for drip at 4 and they still stick. Oh well. Some day I'm going to get a Mazzer. Actually, if I can sell the Silvia and Rocky I should about have enough for a Mazzer.

[trillium]

Silvia and $250 Rocky grinder.  As a package. There might be adequate grinders now for less but I have a Rocky so I haven't actually stayed on top of LESS expensive grinders.

Sure there is. We have a hand-cranked Salton burr grinder we got for free from a guy that got too old and wussy to hand grind and bought a Rocky. It's more then adequate, but you have to work for your coffee. He misses it, but doesn't miss the hand cranking. And it goes just perfectly era-wise with our Olympia Cremina, which is a fantastic machine, you just can't buy them anymore.

regards,
trillium

[phaelon56]

My kitchen:

Mazzer Mini
Escali digital scale to weigh beans for espresso and for roast blending - 1/10 gram accuracy
Isomac Tea (E61 style grouphead)
18/10 stainless steel pitcher for frothing - 12 oz pitcher for singles and 24 oz for multiples
Solis Maestro reserved for drip coffee (on the rare occasions when I make it)
Alpenroast drum roaster

My office: (in another city)
Saeco Trevi superauto bought as refurb for $325 total - decent Americano's but mediocre cappa's

Reviews I've seen of doserless Rocky have mixed opinions on how mess-free the doserless system really is. I agree that the Mazzer is really messy until one becomes accustomed to it but the stepless adjustment system is fantastic. Rocky owners (and others) generally acknowledge having regular occasions where the grind level they want is between the indents on the adjustment collar. The Mini is so quiet, so rock solid and such a joy to use that it's worth the learning curve.

The trick for me is to weigh the beans (17 or 17.5 grams per double shot), grind, stop, quick brush out of the doser neck and hit the grind button to expel the loosened grinds. You must remove the steel finger guard to do this but how dumb woul done have to be to stick their finger up the doser chute of a coffee grinder that is running? If you think a gram or so of stale grounds won't affect the taste of your espresso, think again. You wouldn't use "just a bit" of some other stale foodstuff in preparing a fine dish to eat, now would you? I'm not talking about grounds from a few hours ago. I travel frequently and may go days or even weeks before I'm home to use my gear. The brushing routine and weighing the beans seemed so anal and like such overkill that I resisted trying it until I became frustrated by lack of consistency in my espresso shots. ONce I started doing it, it became such an ingrained routine that now it adds perhaps 30 - 40 seconds to the overall process but has given me remarkable consistency.

I roast my own when time permits and use Sweet Maria's as my bean source but I also pick up freshly roasted beans from Freedom of Espresso in Syracuse when I'm there for work (far too often). They have an excellent blend and roast several times per week. Have been very disappointed the few times I bought espresso blend from Porto Rico Imports on Bleecker - not very fresh. I did get some beans from Empire Coffee and Tea on 9th Ave near 42nd and made up my own espresso blend (they don't have a house espreso blend). It was not up to the standards of my favorite blends but not bad. Intelligentsia, Vivace and a few others are good sources for mailorder but pricey. CCM Coffee in Tampa FL is waaaay cheaper and decent - actually very good for the price and tends to be a very dark roast. I used to love Torrefazione Italia's Perugia blend but it was not always as fresh as I'd like. The original Torrefazione owners (they sold out to Seattle's Best) have a new business called Caffe Umbria and have a rock solid blend called Gusto Crema - they sell mostly commercially but will mail order five pound bags. Break it into 1/4 ziplocs, freeze and pull them out one at a time - pretty good system.

It still blows my mind that there isn't one good microroaster/cafe (none that I'm aware of) in Manhattan or North Jersey.

Cheapest machines that are any good? Gaggia Carezza is said to be the best thing out there under $250 - $300 (it's likely about $200 - $225). Solis SL-70 is also pretty good. Don't skimp on a grinder - get a used Rocky or shop for a good price (under $200) on a Cunill Tranquilo - noisy but commercial quality. It's crucial to good quality - inadequate grinder = inconsistent espresso.

The Francis!Francis! machines are in the opinion of many a form over function product but in their defense it should be mentioned that they changed to a different supplier for the innards and are significantly improved over what they were a year or two ago. A Silvia still runs circles around the X1 or the X5 (please don't accuse me of being a bigoted Silvia owner - I've never had one!)

Having the cheap superauto in the office I can readily attest that I'd rather have a $300 espresso machine and use pod espresso - results would be pricier but better.

As all can attest, Silvia is a great machine but at its current price I suggest saving a few more $$ and getting an Expobar with E61 style grouphead for about $600 - $700. It offers the innards and advantages of the $1200 machines like the Isomac Tea or the ECM Giotto but at a far lower price (tradeoff is a less slick and plainer exterior).

Edited by phaelon56, 22 June 2003 - 11:30 AM.

[phaelon56]

Hee... What you need is a grinder where you can hook the portafilter into a zeroed scale of some kind and set the scale for the weight of coffee grinds you want (I assume a gram scale with one significant digit would suffice, or should we bump it to two?  ).  Then, with the press of a button, the grinder could automatically dispense the weight of coffee grinds you specified.

Too bad it doesn't exist, actually...

Actually.... a variation of this system is already in use. Commercial grinder are consistent enough that they grind a predictable weight of beans per second, e.g. my Mazzer Mini grinds one gram per second - an exact 17 second grinding cycle produces 17 grams, perfect for a double shot. Some savvy cafe owners (David Schomer of Seattle's Caffe Vivace comes to mind) actually have a timer hooked to the switch on their grinders. The baristi at his place hit the button once for each shot they're going to pull (they have wisely standardized on double shots). Every push of the button grinds exactly the right amount.

Edited by phaelon56, 22 June 2003 - 12:02 PM.

[slkinsey]

If you think a gram or so of stale grounds won't affect the taste of your espresso, think again.  You wouldn't use "just a bit" of some other stale foodstuff in preparing a fine dish to eat, now would you?

Assuming you are referring to my remarks earlier in this thread... who ever said anything about a few grams of stale grounds? I just fastidiously swept out all the stale grounds from my (very dirty at the moment) Rocky doser and it came to around 1/4 of a teaspoon. Given the fact that it takes a little over 11 teaspoons to fill my filterbasket, we're talking about something like 2% "old grounds" as a maximum. -- or, a little over 1/3 of a gram per 17 gram double shot (sorry, I don't have a lab scale at home so I will have to estimate from volume). Mind you, this is a maximum amount and does not really reflect actual usage, which I would predict to be below 1%, or .17 grams per double shot.

Do I think 1% of old grounds will significantly effect a shot made in a home machine? No way. Picking this kind of nit is like buying a $1000 CD player when you have $300 speakers. Think of all the things that would have to be perfect in order to detect this kind of difference. The beans would have to be at peak freshness. The machine would have to be producing the precisely best temperature. The grind would have to be exactly right. The water would have to be soft and free of any chlorine or other chemicals. The grouphead, filterbasket and portafilter would have to be scrupulously clean with no coffee residue whatsoever but also no trace of degergent. Then maybe we can talk about whether or not one has a palate that is capable of discerning the presence of 1% - 2% old coffee grounds.

Now, I don't know about you, but I sure as hell don't spend 30 minutes every day backflushing my machine and scrubbing out my portafilter to make sure that no trace of today's espresso remains to potentially taint tomorrow's cup. Commercial establishments do this every day (well... the good ones) and regular citizens do it a lot less often. If you do it daily, well... then you take your espresso making a lot more seriously than just about anyone I know. I should also point out that every place I have bought espresso in Italy used a doser -- typically a kind that automatically fills the doser with grounds whenever the doser drops below a certain level. The fact that these dosers are always full demonstrates that they are not being cleaned of "old grounds" well... ever. And these places produced by far the best espresso I have had.

I cannot contradict your experience that sweeping out your doser has improved the consistency of your shots -- especially if you sometimes go weeks between uses of your grinder. But it certainly has not been my experience that I need to do a great deal of that kind of thing. All I do is sweep out the grinder chute using the end of a screwdriver (I keep a small one top of the machine for when I want to unscrew the screen for cleaning) and click the doser until it seems to stop making a difference. I only vacuum out the doser when I take the grinder apart to clean the grinder plates.

[malachi]

Actually...
I backflush daily at home (and three times a day at work). Shrug. What can I say, I know it probably makes little to no difference - but it's that "little" that is an issue for me.

[slkinsey]

Actually...
I backflush daily at home (and three times a day at work). Shrug. What can I say, I know it probably makes little to no difference - but it's that "little" that is an issue for me.

You backflush with a cleaner like Urnex daily?! Whoa. You are dedicated, my friend.

I have been known to do a daily "mini-backflush" using only water once upon a time... but that seemed to still leave some residue and I found it just as effective (if not more so) to wipe out the grouphead with a clean dishcloth.

[phaelon56]

Assuming you are referring to my remarks earlier in this thread... who ever said anything about a few grams of stale grounds?  I just fastidiously swept out all the stale grounds from my (very dirty at the moment) Rocky doser and it came to around 1/4 of a teaspoon.  Given the fact that it takes a little over 11 teaspoons to fill my filterbasket, we're talking about something like 2% "old grounds" as a maximum. -- or, a little over 1/3 of a gram per 17 gram double shot (sorry, I don't have a lab scale at home so I will have to estimate from volume).  Mind you, this is a maximum amount and does not really reflect actual usage, which I would predict to be below 1%, or .17 grams per double shot.

Do I think 1% of old grounds will significantly effect a shot made in a home machine?  No way.  Picking this kind of nit is like buying a $1000 CD player when you have $300 speakers.  Think of all the things that would have to be perfect in order to detect this kind of difference.  The beans would have to be at peak freshness.  The machine would have to be producing the precisely best temperature.  The grind would have to be exactly right.  The water would have to be soft and free of any chlorine or other chemicals.  The grouphead, filterbasket and portafilter would have to be scrupulously clean with no coffee residue whatsoever but also no trace of degergent.  Then maybe we can talk about whether or not one has a palate that is capable of discerning the presence of 1% - 2% old coffee grounds.

The Mazzer may collect a bit more than the Rocky or other grinders in terms of what gets left in the chute that feeds the doser - I'm not sure about that - I believe it's between a half gram and one gram but that's based on hearsay - it may well be less. As a solo act who makes two to three doubles per day, sometimes hours apart, compounded by a schedule that has me away from home regularly for intervals ranging from three days to a few weeks.... I hate to leave ground coffee in the doser that will be wasted. Also worth noting is the fact that as a home roaster I may have three or four different blends that I'm trying out on any given day - it's important to me to know that I'm tasting the straight unadulterated blends in order to assess them properly.

When company comes I just grind away to fill the doser with ground coffee, eyeball the quantity and pull one shot after the next - it's all a question of what's most appropriate and expedient for the circumstances. Contrary to what my GF thinks, I'm not a coffee snob - I just know and love good coffee and don't mind putting in extra effort to get it.

The fact is that I probably do take my espresso preparation more seriously than most folks but there's a good reason for that. Inconsistency in results drives me crazy and wastes good beans. After seeking advice from a variety of espresso fiends who were far more knowledgeable than I, there was one theme that kept appearing: eliminate variables.

The routine I've established may seem anal or nitpicking to some but it works for me. Establishing a rigid consistency to the process means that the only variable is grind level. Yes, I use filtered water with the appropriate hardness level, high quality freshly roasted beans etc. etc. I also draw off 6 oz of water through the grouphead to get cooler water in place in order for optimal temp (202 to 204 degrees F) to be present during the brewing process. My cappa cup is 6 oz volume so this is a no brainer and lets me pre-heat the cup. By the way.... yes I do rinse the portafilter with water from the grouphead after every shot, give it a quick wipe with a towel before filling. If more than an hour or two has transpired since my last shot was pulled I give the portafilter a quick scrub with hot water and a Scotchbrite pad - never detergent. I also scrub shower screen with nylon brush and do a backflush with water at the end of any day in which the machine is used. I backflush with Purocaffe (Urnex) no more than once a month - more often is not recommended even for those whose machines get daily use - it's important to soak and clean the portafilter basket and assembly with PuroCaffe at time of monthly backflush.

I won't claim to have a golden palate but I do know that that espresso and cappas I make at home are superior to almost any I've ever had in the US with the exception of a few places in Seattle (and Stumptown Roasters in Portland OR). I also know that after establlishing this rigid routine, I almost never pull an average shot - quality is consistently excellent. I haven't been fortunate enough to try espresso in Italy but look forward to doing that in the next year or two. Maybe I can't taste the difference but the procedures I've chosen don't cost me anything other than an extra two minutes per day - that much time I can justify in the interest of having a quality drink at home.

Edited by phaelon56, 23 June 2003 - 01:42 PM.

[slkinsey]

Maybe I can't taste the difference but the procedures I've chosen don't cost me anything other than an extra two minutes per day - that much time I can justify in the interest of having a quality drink at home.

Oh, I totally agree. For many of us (and I count myself as one) it becomes a hobby as well as just a way to get a good cup of coffee, so going the extra mile is all part of the game. This is one reason I want to get the doserless Rocky. That said, of course, I highly doubt that I'll be able to taste a clear difference once I do get one. Sometimes I sweep my doser out and sometimes I don't. I have been able to get such a drastic improvement in cup quality merely by switching to home roasting, that I just don't feel a pressing need to do it. That said... I do tend to sweep out the doser when I've been away for a long time.

I guess my main point was simply that the presence of a doser in the Rocky (or the Mazzer Mini for that matter) isn't exactly a fatal flaw in terms of cup quality.

[phaelon56]

I agree regarding presence or absence of a doser. If other parts of the process are done correctly it's irrelevant. I absolutely hated the doser mechanism of the Mazzer when I first got it - was ready to send it back because it was so messy and the angled grind dispersion seemed such a hassle. Other Mazzer owners convinced me to give it a bit longer to grow on me and I'm glad I did. Also, I don't believe for an instant that the Mazzer gives a grind which yields better shots than a Rocky - no way. From my perspective, it was a one time long term purchase and I had already done the upgrade path once before - wanted this to be the last grinder for the foreseeable future (and it is!). I really do like the convenience of the stepless adjustment and the build quality is a treat to handle and use.

The new Mazzer E is going to be pricey - list at about $675. Few if any dealers will handle it at that price as few folks will buy it. I got mine as a package deal with the isomac tea - $1080 for the tea and $100 off on the grinder as part of the deal - net grinder price was $275 - not much more than Rocky. No way will I ever spend $500 and up for a grinder unless I own a cafe (hey - it could happen!). The La Marzocco Swift may seem pricey at $4500 but with the auto-tamping feature the timesavings and elimination of wasted coffee allows it to pay for itself in a year or less in a busy cafe. My favorite cafe in Syracuse got one this year - the owner said she was "humbled" by the accuracy with which it grinds, doses and tamps (and yes - by her reckoning it will pay for itself in ten months).

Biggest influences on improvement in my espresso (more or less in order of importance)

1) Good grinder
2) Good espresso machine
3) Home roasting (or finding a good microroaster who always provides fresh beans and is local)
4) Weighing beans for each shot (don't underestimate how much this affects consistency)
5) Proper and diligent daily and monthly cleaning ritual

Did I mention the discussion forums at CoffeeGeek ?

Wonderful community - sort of the eGullet of espresso and coffee. I continue to learn every time I read the forums and routinely get great tips on everything from roasting to brewing and new cafes to check out.

[slkinsey]

Man, the Tea looks like a super-sweet machine. Some day I want a plumbed-in La Marzocco commercial machine. But then again... some day I want a lot of things.

[phaelon56]

The Tea is sweet. Some like the Millenium for the curvier, less boxy styling but when it comes to styling IMHO the ECM Giotto can't be beat. It's got the goods like the Isomacs in the brewing and steaming department and is one sexy beast.

Not a shill for any vendor but I have to say that Chris Nachtrieb at Chris' Coffee Service up in Albany NY totally rocks. Isomac has on a couple occasions had a few QC issue that resulted in some machines (mine including) developing a blockage after a month or two of use. He and his service department jumped through hoops to make - his customer serv ice really sets a gold standard. A friend of mine in Austin TX had the same issue and received similarly stellar service.

By the way......

1) Chris came up with a "plumb in" kit that can run from a five gallon water bottle for apartment bound folks like me who get tired of constantly filling the reservoir - inexpensive and works great.

2) La Marzocco has been exploring development of and done a bit of beta testing and research for a high end home espresso machine - a single group job that will run on 110V and be suitable for small cafes and the espresso fiends who've just GOT to have one. It is expected to be smaller (about half the weight) than the Linea (which is a beast at 145 pounds). Have heard nothing about pricing, delivery or whether it's really going to happen but I got to see the beta unit in action and try a shot from it when I was in Vancouver this spring. Very sweet machine.

Edited by phaelon56, 23 June 2003 - 09:38 PM.

[malachi]

I've heard of the La Marzocco home model...
It would truly be the dream set-up to have a home version of the Linea with the doserless Mazzer Mini. Mmmm... Throw in a lifetime supply of the Vivace Dolce (with perhaps 1/4 Vivace Vita) and I'd be a happy man.

I pulled a shot today using the Dolce that may well have been the best shot I've had in the US. Of course... it was at work not at home, but none the less it was a lovely experience. Almost as good as a mediocre shot in Northern Italy. Vivace's is, in fact, my favorite US roast.

[pim]

I signed up with Illy a Casa program the first week it advertised on the Sunday Times, and have been using it ever since.

I'd had serious reservation about the pods before I got the X5, what with being a tea snob who's opinion of tea bags is that they are only good for scrubing oily residue off of tupperwares, I hesitated a long time before finally jumping in.

The big push was of course the great deal, and heck, if the Illy pods are good enough for Jeffry Steingarten, dmmit, it should be good enough for me. So I jumped in, and have been loving the results since.

I love how easy the pods are, no cleaning, no grounding beans (because frankly preground beans go stale in about a minute after you pop open the can), and I make pretty good espresso with more than decent crema *every* time. Though the shots are not the best I've had, they definitely beat what passes for espresso in an American restaurant any day---and I'm not even going to start on the whole Charbucks debate!

Edited by pim, 25 June 2003 - 11:15 PM.