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.

Sign in to follow this  

Oddball Capresso drip maker

Recommended Posts

I stopped in a Barnie's Coffee location the other day for a quick cup on the way to the movies. They have a single Capresso auto coffee maker in stock that's in a very beat-up dog-eared box and marked 25% off. The original price is $140 or $160 if I recall correctly and I won't budge until they go to 50% off but I'm intrigued by the product.

Sorry I can't find any pics to post here as Gogle searches turned up nothing. Her's what makes it unusual: it has a conventional looking glass carafe on the warmer plate at the baset. The top is a glass container that holds the water with a cone shaped (a la Melitta or Chemex) filter below it. The bopx claims that the unit holds the water in the upper glass contanienr, heats it untilit is just below the boil (the optimal level for brewing) and then releases it. Brewing time is claimed to be 2 1/2 to 4 minutes depending on how many cups one makes. On the surface it would appear to be an automatic brewer that eliminates the shortcomings typically associated with auto drip makers. It's certainly not that much more trouble to just use a Melitta cone but the auto feature is appealing.

Have any of you seen or tried this machine?

Share this post

Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • 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.