Advertisement
If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)
Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie
Coffee Bargains
Options
Comments
-
-
-
-
-
Thoughts?... £99 with Amazon Prime (usually 170 odd)
https://www.amazon.co.uk/DeLonghi-Vintage-Traditional-Espresso-ECOV311-BG/dp/B00S4U4W4I/ref=sr_1_7?ie=UTF8&qid=1542839036&sr=8-7&keywords=delonghi+coffee+makers0 -
Advertisement
-
-
-
-
-
-
Advertisement
-
-
-
-
-
-
-
-
-
-
-
Advertisement
-
-
-
-
-
-
-
-
-
-
Advertisement
-
murphyebass wrote: »Did I not suggest a better more expensive alternative?
...You did. It felt like an afterthought to me tbh.
You are an absolutist,
...nope, just a realist.
...a stovetop can make decent coffee but again would need a decent grinder, not necessarily a great grinder but a hand burr grinder at least.
...eh is your food processor grinder a burr grinder. I highly doubt it. It’ll be a blade grinder that’ll chop the ****e out of the coffee in an inconstant and course manner. So you’ll have the perfect storm of ****e grinder and ****e machine. Good luck with that.
...so you already own a higher quality machine? What grinder do you use? Hopefully not the food processor one.
...you have a very strange rating system.
Stove top Moka pressure pots are not a good way to make coffee. In the final stages of the extraction the temperature exceeds the ideal range resulting in unpleasant tasting aromatic compounds being leached, spoiling the resulting taste:
http://www.msc.univ-paris-diderot.fr/~phyexp/uploads/Moka/article2.pdfUnfortunately, the main factors controlling the coffee extraction in the moka , such as the thermodynamic relationship between water pressure and temperature, the Darcys law of linear filtration [9] as well as the physico-chemical nature of roasted and ground coffee, led to a beverage sometimes partially characterized by harsh bitter flavour often describe as ‘‘burnt”, and by lack of the foam layer typical of true Italian espresso coffee brew [8]
Differently from espresso coffee machine, the thermal balance of moka is somewhat flimsy, being affected by several variables not easy to control [8]
...
When water level reaches the end of the funnel, the short-cut between external ambient and air–vapour mixture, which no more drives in-tank water out of the tank, causes an intense evaporation, named strombolian phase. In this phase vapour–liquid–solid extraction occurs, with consequent extraction of soluble compounds which are generally noxious for the quality of the final product. The higher the pressure and temperature, the higher the extraction of undesired components.
As can be seen from the diagram, the temperature of the extracted coffee is too low most of the time and too high at the end, the accepted ideal being 91 - 96°C
The TI2 graph of the water reservoir temperature shows that in the final stages the water steam strombolian mess reaches as high as 120°C so would be passing through the lower coffee grounds at such temperatures.
I used a Moka pot for decades and a silvercrest espresso for about 4 years and greatly prefer the results from the latter, which gels with the science.
Actually, my food processor coffee grinder attachment uses conical burrs:
Got to love those Swedes.
I use the built-in burr grinder in the Pegasso. Before you go guessing as to it's quality and going for another put-down, you might first want to ponder/research what the origin of the word 'mill' is in 'Quickmill'. Hint: they have been making coffee grinders since WW2 ended.0
![[Deleted User]](/applications/dashboard/design/images/defaulticon.png)
Advertisement