Um...read the additional line added late...
Uhoh!
I shouldn't mention that they do ones for other makes and models then
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Espresso Enthusiasts
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Uhoh!
I shouldn't mention that they do ones for other makes and models then
Thought the same! But he already took the backdoor...me, I'll contribute to this thread-fest when finally moved into my new apartment and purchased all the important stuff
, blasphemy I reckon.edit 'I shouldn't mention that they do ones for other makes and models then.' lol - touché
I googled "sproline shower screen" and thy only have ones with center screws. In fact, they make a big deal about the screw being part of the dispersion process. I found a site that sells the screws...they have special holes in the screw itself.
Let's hear it for my screwless (take that any way you want) shower screen!
Thanks for the kind words. Credit really goes to eric/ for starting the thread!
As for the encyclopedic knowledge...nah, I just make up s*** as I go along!!
For what it's worth, I do think the VST (or Strada..pretty much the same thing, same 1 micron tolerances, and same price) makes a difference in the taste of your shots.[/QUOTE
Forgive me for not mentioning it...WELCOME BACK...you've been missed!
I only drink straight espresso. But finely shaved chocolate sounds good on top of a cappuccino. I have the impression (probably mistaken) that some folks put a sprinkle of cinnamon on top of cappuccino, too.
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I think I noticed that too. But I surely prefer chocolate, that's what I teach my interns at least.
I've not tried it, but that sounds like a tasty idea. I do however put one pump of caramel in mine.
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Yeah, he's one of those purists!
Yeah, he's one of those purists!
Actually, it's just that I'm too incompetent to make those complicated drinks!!
It does look nice when they sprinkle cocoa on the espresso and then pour a rossetta, get lovely dark lining and speckles in the latte art.
I need to get my engineer neighbour to get the retaining nut over this new steam pipe soon. Then my Cimbali junior, La Marzocco hybrid will be complete and I can fail to get decent microfoam on that too (yay...).
I need to get my engineer neighbour to get the retaining nut over this new steam pipe soon. Then my Cimbali junior, La Marzocco hybrid will be complete and I can fail to get decent microfoam on that too (yay...).
And normal people think making coffee is easy.
Actually, when I think about it...normal coffee is!! It's only this espresso insanity where devotees worry about 1 micron variance in the size of filter basket holes!!
Since I bought the new tamper, which is made specifically for a Strada filter basket, I obviously needed a portafilter cradle. The tamper is 58.33-58.35mm, with a +/- 0.05mm tolerance. The cradle aids in even tamping. (The tamper in the cradle picture is not included)
Clearly an absolute, can't-live-without-it necessity!
Right???
Clearly an absolute, can't-live-without-it necessity!
Right???
Attachments
You know Shrink, I hate to break it to you, but at some point you should probably consider talking to one of your colleagues...
...maybe there is an Espresso Enthusiast among them, too!
I'm going to Espresso Anonymous, but I can't seem to get to Step One.
Doesn't seem to be working, does it!?
Thanks for the kind words. Credit really goes to eric/ for starting the thread!
As for the encyclopedic knowledge...nah, I just make up s*** as I go along!!
Forgive me for not mentioning it...WELCOME BACK...you've been missed!
I only drink straight espresso. But finely shaved chocolate sounds good on top of a cappuccino. I have the impression (probably mistaken) that some folks put a sprinkle of cinnamon on top of cappuccino, too.
Aw, shucks......thanks. Aw, that is so nice to know. Blushes. Becomingly.
And yes, I, too, love straight espresso (not that I get it east of the Urals, or south of the Caucasus mountains, places where - between briefings - I tend to be busily engaged in persuading my local staff that the word 'coffee' does not mean Nescafe, but does mean a French press, or filter, along with tins of something like Lavazza.....given half a chance, I happily corrupt locals as I introduce them to the delights of properly made [though not by the exacting standards promulgated by Shrink] coffee, which invariably accompany our morning planning meetings.......)
And normal people think making coffee is easy.
Actually, when I think about it...normal coffee is!! It's only this espresso insanity where devotees worry about 1 micron variance in the size of filter basket holes!!
Well, as always, practice makes perfect and close attention to detail makes better than perfect. (Cough).
While I love my coffee, and cherish the rituals which surround the making of it, I doubt I'll ever reach the heights made wonderfully, insanely, gloriously desirable, by Shrink. (Someday......maybe....)
And, a treasured memory from last autumn in the spectacular and very beautiful heights of the Armenian region of Georgia, the poorest part of the country, a region close to the border with Armenia, where I was observing the parliamentary elections, was the sight of the senior hotel staff, staring, gobsmacked and mesmerised, along with my personal staff, as I made coffee in a French press each morning, muttering encouraging instructions to each other in Russian, following my actions intensely, as, step by step, I proceeded to make real coffee.....they drank the results, and were blown away. And asked how I made it; and watched, beady-eyed, as I did so....
Now, of course, (unlike most of the rest of Georgia), the Armenian region of the country made perfectly adequate coffee......which the rest of the world, (but not the Armenians, for perfectly understandable, sound, historic reasons) call 'Turkish' coffee....but they longed to make what I taught them was called 'real coffee'.....I must say that it went down very well indeed.
On recent election missions, my initial expenditures have included a French press in the capital (usually at least three times more expensive than one would find at home in the west - I paid almost €80 last autumn for a decent pot), and several tins of LavAzza (nothing else available) at outrageous prices (i.e. over €20 per tin). Okay, I like my coffee, and price (in a developing country) is not a major consideration.
And, as I like my coffee, it is inconceivable that I drink it myself, and my personal staff do not, so I always buy enough to supply sufficient coffee for us for a few - up to several - months.....On my departure, my personal staff receive the French press and remaining tins of Lavazza (and, bless them, poor things, drool over them and email me about how much they enjoy making and drinking coffee, and chatting).......
I laughed. Very good, twietee......
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I'm going to Espresso Anonymous, but I can't seem to get to Step One.
Doesn't seem to be working, does it!?
Bravo......I know the feeling.....
^^ That was a fascinating read there; something like a short story to go along with my espresso and keep my attention.
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I'm getting better with each shot pulled and can eyeball the 2 - 2.5 ounces needed. I'm employing the quantity technique vs. the timing technique because my machine varies too much in its delivery. Plus I am experimenting still with my tamp. I'm going for harder ones compared to when I first started and they're turning out quite well.
I really like these Friis containers too. Very nice, functional and elegant.
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I'm getting better with each shot pulled and can eyeball the 2 - 2.5 ounces needed. I'm employing the quantity technique vs. the timing technique because my machine varies too much in its delivery. Plus I am experimenting still with my tamp. I'm going for harder ones compared to when I first started and they're turning out quite well.
I really like these Friis containers too. Very nice, functional and elegant.
This may have been asked so don't harsh my mellow please.
Where did you get that Espresso machine Shrink ?
Where did you get that Espresso machine Shrink ?
What a wonderful narrative!
I've never had "Turkish" coffee. I was under the impression (undoubtedly from some horridly inaccurate depiction in a film) that it is quite strong and syrupy(which I like), but also heavily sweetened (which, generally, I don't like...but when in Rome...).
Although I now get my beans green so I am not using pre-roasted beans, I keep hearing (from those I respect) that Lavazza has a very good line of coffees. When I was still using pre-roasted beans, I enjoyed illy...but somehow never tried Lavazza.
If I were not drinking espresso exclusively (and with what I have spent on all my espresso chatchkas, that will not change in the forseeable future!
), my next choice would be French press. Many years ago I bought a press, which I still have somewhere, and perhaps I will drag it out (out of sight of my espresso stuff) and do a coarse grind and try it.(BTW: Please note I made no reference to Nescafe...a brown beverage unfit for human consumption)
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It's an Expobar Office Lever semi-automatic machine, and I bought it at http://www.wholelattelove.com.
http://www.wholelattelove.com/Expobar/office_lever.cfm
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SSSHHHHHH!
Well, you can get a refurb for $100 less...better???
One does not start out with an expensive machine. If you are interested in espresso, it's best to start much cheaper.
Look back over this thread for a discussion of equipment...especially eric/ recent purchase about a page or so back.
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Does that require a permanent water connection ?
I'm not new to espresso. I've drank it since 1967 and have gone through at least four machines in the $300 range.
I'm not new to espresso. I've drank it since 1967 and have gone through at least four machines in the $300 range.
There are two models of my machine...one with a permanent plumbed in line, and the one I have, with a water tank.
Sorry, I didn't realize that you were one of the demento espresso mob!
I know. I'd love to own a pro machine like you see at espresso drive throughs.
Which reminds me. Portland has some great coffee roasters.
Unfortunately true!
The next step is really a prosumer level. I read a number of reviews, and it was pointed out that the machine I have, with a copper boiler with brass end plates, E61 chrome plated brass brew group, heat exchanger, etc. would require about a $1000 or more increase in price to get an incremental improvement.
I don't think I'll be doing much in the way of upgrading in the near future...and it would probably be to a lever machine.
But not anytime soon!!!
Unfortunately true!
The next step is really a prosumer level. I read a number of reviews, and it was pointed out that the machine I have, with a copper boiler with brass end plates, E61 chrome plated brass brew group, heat exchanger, etc. would require about a $1000 or more increase in price to get an incremental improvement.
I don't think I'll be doing much in the way of upgrading in the near future...and it would probably be to a lever machine.
But not anytime soon!!!
You have a great machine. You know you want one of these tho really.
http://www.wholelattelove.com/LaMarzocco/gs3.cfm