Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

gekichan

The Bar Espresso Machine

Recommended Posts

Hello There,

I am about to buy a small but professional coffee Espresso Machine...

Which is your best pick?

Share this post


Link to post
Share on other sites

Not clear as to whether or not you're interested in a commercial unit (they don't generally run small), or if, by 'professional' you mean one that's a good quality.

To get you started, have a look here: http://forums.egullet.org/index.php?/topic/136006-espresso-machines-for-less-than-500/page__p__1774410__hl__espresso+machine__fromsearch__1#entry1774410

and here: http://forums.egullet.org/index.php?/topic/119939-best-espresso-machine-800/page__p__1615548__hl__espresso+machine__fromsearch__1#entry1615548

After researching espresso machines for a couple of months, I decided that the Rancilio Silvia was the one that best fit our requirements (and got a unit for my boyfriend as a birthday present last year). To date, I have to say that it still seems the right choice.

Share this post


Link to post
Share on other sites

I own a MyPressi Twist wich i find to be a good home option.

The pros of this unit is obviously storage space and price, its also easy to clean.

The cons as opposed to a professional unit is the lack of a steamer, so to complete the setup i use a iSi cream whipper that i heat with milk in a water bath to 70░C for lattes and such. Also, since there is no steamer you have no place to warm your cups.

If you drink espresso more than a couple of times a week i would go for a more permanent fixture in your kitchen.

Share this post


Link to post
Share on other sites

When you say "professional", do you mean to say that your budget is ~$2000 or so? That seems to be the baseline for used commercial stuff... Do you have the plumbing in place for a permanent fixture type machine?

Share this post


Link to post
Share on other sites

there is plenty of info at the eG

there is a lot more here:

http://www.home-barista.com/forums/

before you buy, read the reviews at the above. very complete and through.

whats your budget? beginner? intermediate? expert?

once you get a 'quality' machine its important to realize that the grinder is probably as important if not more so than the machine.

Share this post


Link to post
Share on other sites

once you get a 'quality' machine its important to realize that the grinder is probably as important if not more so than the machine.

The grinder, and of course, the beans. Freshly roasted!

Share this post


Link to post
Share on other sites

I need a small coffee espresso machine for my restaurant, I've been always using moka machine so far and i need it basically just for cappuccinos and lattemacchiato... 60/70 per day maximum.

I also got that the minimum budget is around 2000$... of course to spend a bit less would be better but I don't want to renounce in any case to good quality........... I'll be looking trough names and forums you posted....... thank you people!

Share this post


Link to post
Share on other sites

Im not sure what you are using now:

this?

http://www.google.com/products/catalog?client=safari&rls=en&q=mocha+machine&oe=UTF-8&um=1&ie=UTF-8&tbm=shop&cid=7161035799432912336&sa=X&ei=zYtGT5qLAaq20AGPn-2YDg&ved=0CIgBEPMCMAQ#ps-sellers

that you plan to make 'milk' drinks and not true 'espresso' makes your choices less $$ i think if you concentrate on your beans and grinder.

Share this post


Link to post
Share on other sites

I'm happy with my La Spaziale Mini Vivaldi II, but if you have plumbing in place, a better bet may be a used two-group machine, which you might find for around $1500.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Kasia
      INSTEAD OF COFFEE? - MORNING GREEN COCKTAIL
       
      After waking up, most of us head towards the kitchen for the most welcome morning drink. Coffee opens our eyes, gets us up and motivates us to act. Today I would like to offer you a healthy alternative to daily morning coffee. I don't want to turn you off coffee completely. After all, it has an excellent aroma and fantastic flavor. There isn't anything more relaxing during a busy day than a coffee break with friends.

      In spite of the weather outside, change your kitchen for a while and try something new. My green cocktail is also an excellent way to wake up and restore energy. Add to it a pinch of curcuma powder, which brings comfort and acts as a buffer against autumn depression.

      Ingredients (for 2 people):
      200ml of green tea
      4 new kale leaves
      1 green cucumber
      half an avocado
      1 pear
      1 banana
      pinch of salt
      pinch of curcuma

      Peel the avocado, pear and banana. Remove the core from the pear. Blend every ingredient very thoroughly. If the drink is too thick, add some green tea. Drink at once.

      Enjoy your drink!
       
       

    • By Kasia
      My Irish Coffee  
      Today the children will have to forgive me, but adults also sometimes want a little pleasure. This is a recipe for people who don't have to drive a car or work, i.e. for lucky people or those who can rest at the weekend. Irish coffee is a drink made with strong coffee, Irish Whiskey, whipped cream and brown sugar. It is excellent on cold days. I recommend it after an autumn walk or when the lack of sun really gets you down. Basically, you can spike the coffee with any whiskey, but in my opinion Jameson Irish Whiskey is the best for this drink.

      If you don't like whiskey, instead you can prepare another kind of spiked coffee: French coffee with brandy, Spanish coffee with sherry, or Jamaican coffee with dark rum.
      Ingredients (for 2 drinks)
      300ml of strong, hot coffee
      40ml of Jameson Irish Whiskey
      150ml of 30% sweet cream
      4 teaspoons of coarse brown sugar
      1 teaspoon of caster sugar
      4 drops of vanilla essence
      Put two teaspoons of brown sugar into the bottom of two glasses. Brew some strong black coffee and pour it into the glasses. Warm the whiskey and add it to the coffee. Whisk the sweet cream with the caster sugar and vanilla essence. Put it gently on top so that it doesn't mix with the coffee.

      Enjoy your drink!
       
       

    • By Kasia
      Today I would like to share with you the recipe for swift autumn cookies with French pastry and a sweet ginger-cinnamon-pear stuffing. Served with afternoon coffee they warm us up brilliantly and dispel the foul autumn weather.

      Ingredients (8 cookies)
      1 pack of chilled French pastry
      1 big pear
      1 flat teaspoon of cinnamon
      1 teaspoon of fresh grated ginger
      2 tablespoons of brown sugar
      1 teaspoon of vanilla sugar
      2 tablespoons of milk

      Heat the oven up to 190C. Cover a baking sheet with some baking paper.
      Wash the pear, peel and cube it. Add the grated ginger, cinnamon, vanilla sugar and one tablespoon of the brown sugar. Mix them in. Cut 8 circles out of the French pastry. Cut half of every circle into parallel strips. Put the pear stuffing onto the other half of each circle. Roll up the cookies starting from the edges with the stuffing. Put them onto the baking paper and make them into cones. Smooth the top of the pastry with the milk and sprinkle with brown sugar. bake for 20-22 minutes.

      Enjoy your meal!
       
       
       

    • By Tammy
      I hope this isn't an idiot question.  But I have no idea what the differences are.  Please teach me.
    • By Bentley
      I had a request for a coffee flavored bon bon.  I am not a coffee fan, so I've never made anything with it.  I've seen two types of recipes - one that infuses the cream with the beans and one that uses brewed coffee.  I'm curious which type of recipe is used by most people here.  If you infuse the cream, are you straining the beans out or are you using a fine enough grind to not create textural problems in the ganache?  If you use brewed coffee, are you reducing the cream by the amount of the coffee liquid on a one to one basis?  Thanks!
  • Recently Browsing   0 members

    No registered users viewing this page.

×