Presso?

[rff000]

I'm on my second Presso. I got the first one on Ebay for around $50, many years ago. Unfortunately, the hinges snapped because I was making a shot with too finely ground coffee and using all the force I could muster. But, I saw an internet forum that mentioned a $6 special at TJ Maxx and got one at my local store for that ridiculous price. I would have bought more, but they only had one left.

I've had very variable results, which I can't completely understand. The flavor is always quite good, as long as I don't choke it, like the time I broke the metal. But, sometimes it's the equal of a great espresso, with lots of crema, and other times it's just like excellent strong coffee. It must be the precise grind and temperature that determine this difference and which I can't control. My HX machine (Magister) gives great results just about 100% of the time, so I only use the Presso for occasional entertainment.

Ron

[Howdy Mr]

Fifty bucks?
Six bucks?

Can't seem to touch one for under 100 right now. It's on my wish list.

[adam1]

Hi,

I LOVE my Presso! I pre-heat it but tamp with the rubbish plastic spoon and still get a decent (sugar slowing) crema! I do however work at a traditional coffee house in Preston so I am using a really fresh (week old max) coffee roast and coffee ground by a professional machine. I am looking at buying a tamper though, I must ask is yours convex or flat? Also, how tight is the fit for the 49mm tamper, would a 50mm fit at all?

Cheers

[kc2dpt]

This is my first "espresso" machine so for me there's been a learning curve. Grind, tamp, temp, timing, start dump, blonding, etc. After learning and practicing and watching the stream for a bit I feel I can get consistently great shots from this machine, crema and everything. I vastly prefer it to my moka pot or french press (or automatic drip that I use for parties). I even prefer it to my local coffee shop.

Oh and I don't yet own a grinder that can get fine enough for espresso so I'm stuck using preground coffee in a can. Some brands are just too coarse or too fine to work. I find I can use Illy, Lavazza, or Cafe Bustelo to good effect. I start dump to compensate for not being able to dial in the grind.

Preheating is very important. When I get lazy and don't preheat I get sour results. Here's how I preheat. Take the basket out of the portafilter. Put portafilter in pot. Fill pot to submerge as much of the metal as you can without submerging the plastic. (Can you submerge the pastic? I dunno. I don't want to melt anything.) Start heating water. Meanwhile, fill and tamp basket. When water is almost ready, put out the portafilter and pop the basket back in and load it in the machine. By then the water should be ready so pour and pull.

As for pressure, fill the reservoir almost to the top and just stop pulling when the shot starts blonding. The extra water in the machine will allow for better pressure. Also, it's fine to re-pump if the flow stars slowing.

As for tamping, Illy sells a 50mm tamper for a very reasonable price. I've been using it to great effect.

I'm either gonna get a grinder for my upcoming birthday or I'll buy it myself shortly after. Then things'll get real! I think the skills I've learned on how to compensate for a less than optimal grind will serve me well moving forward.

And once I'm able to grind correctly then I can get into roasting! Woo!!!

[Beaverton Duck]

I have been using a Presso for about two years now and can honestly say that I can pull a shot as good as just about any coffee house in town, actually much better than most.
I found that there was a pretty steep learning curve with the machine mostly because there is not a lot of information about how to correctly use it. Probably the most important variable with the Presso is the grind. Just like any machine, the grind has to be "dialed in" correctly to achieve a nice shot. I have also found that with the correct grind, I can get mounds of crema.
I really wish that Sweet Marias carried the machine as the cost would allow many more people to experience the satisfaction of a well pulled shot. I know that my Presso has opened up a whole new world of coffee enjoyment. We now exclusively purchase Sweet Marias espresso blends and single origin espresso beans.

You may wish to contact them directly and see if they are interested in selling though Sweet Marias. A link is available on their web site.

[kc2dpt]

Quick update. Got a grinder, Hario Mini Mill. Consistently pulling fantastic shots with no need for a start-dump. And yeah better than most cafes give me. I always get tons of crema. Currently using a "level 3" from Seattles Best.

[troutski]

I'm thinking this may be a great solution for the boat. $150 new on the site. Does Tom have any comments on this or the Bacchi made by Caffemotive?

http://www.caffemotive.it/Bacchi_Espresso.html

the silvia draws too much power away from the dock

[byron]

I'm writing on behalf of Tom. I'm sure he'll chime in if he has time. We haven't had any experience with the Bacchi. We have been in contact with Caffemotive in regards to this espresso maker but nothing's been locked down in regards to us carrying it just yet. It looks like it's a good design but photos and youtube vids can only show you so much.

[troutski]

I'm writing on behalf of Tom. . It looks like it's a good design but photos and youtube vids can only show you so much.

Yep, and he looks just a little too pleased in that video......

[anandwashere]

Some tips that I found useful:

1) preheat the presso with hot water. at least 5 times the reservoir volume worth of hot water.

2) grind the beans just a little bit coarser than espresso. (I use a Hario Skerton manual burr grinder, and its one level up from the finest grind)

3) use grind within 15 mins after grinding, and roasts within a week after roasting.

4) tamp hard.

5) use your body weight. its a tough machine, it wont break. And remember, you're trying to get it up to 7 bars of pressure, it should feel difficult. I also push my body up against the portafilter handle so it doesnt uncrank as I'm applying pressure.

6) Fill up the entire reservoir with hot water (not just up to the 2 cup mark, this helps build pressure), but make a ristretto. 4-5 tablespoons of liquid coffee from one doppio-packed portafilter.

7) this is not all that important, but preheating your espresso cup is good too.