barista-quality espresso won\'t come cheap
In particular, the real coffee machine looks very expensive compared to the drip type coffee machine, starting at more than $150, and the price has increased tenfold.
But those who buy a big cup of thin latte for a nearby friendly barista for $4 a day should probably count as it\'s almost $1,500 a year, this makes it seem like a smart investment for any household machine.
Yes, you can buy a $50 stove or even an electric one.
Espresso, but not espresso.
The real thing-
Even before adding any steamed milk, the deep, rich beer was covered with a layer of \"cream \"---requires pump-Drive pressure.
It also needs to be practiced, which is why professional baristas are trained, even participating in national competitions, and why the entire site like latte is devoted to technology page by page.
Consumers who want to sell at home can choose several options from machines that offer a variety of conveniences.
The manual machine requires barista admirers to pull the lever to operate the pump.
Many devices, by deploying special paper, allow consumers to avoid the necessary steps for tamping and grinding
Coated pods pre-ground, pre-ground
Packing coffee also saves cleaning costs.
Some machines even grind beans, extract espresso, and dump the site with just a click of a button.
In fact, these options are so huge and confusing that I even need the help of an expert to choose the machine to test.
I found it in Mark Prince, a senior editor in Vancouver.
Based on the site, he wrote a number of reviews for steam coffee machines that were very detailed and divided into nine sections.
I will have time to focus only on a fraction of each machine like Prince, but hopefully his feedback will help me with my testing.
The perfect shooting part of espresso is art, part is science: the golden rule of barista is 2-2 double shooting.
5 ounces, should be extracted within 20 to 30 seconds.
A little faster, espresso coffee may taste very light;
Slow down, may feel very bitter.
Anyway, it may not be covered with cream, which is the emulsion of oil in coffee.
If that sounds complicated.
In order to further muddy water, the extraction time is affected by the fine degree of grinding by the North and the pressure applied during tamping.
I see some problems when I test the machine, such as warmth
The time, amount of water, ease of use and cleaning, steam function and lens quality of coffee production using finely ground coffee, slightly rough and freshly ground coffee, as well as special pods made by Illy and Oro.
I always get better in most cases
Taste it with fresher coffee.
Pods cannot be measured, but they may be worth trading for shoppers interested in convenience --off.
When you want to try to make something real, just make sure to buy a machine that can handle the ground as well.