Espresso geeks out there?
Feb. 7th, 2009 10:23 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
johnpalmerI've been considering upgrading my pretty-old espresso machine. I have a Gaggia Carezza, a model Gaggia put out to compete in the "just about $200" espresso machine business. It's pretty nice, for the price, but I've often thought of upgrading, and I'm thinking of doing it with my tax return. I've narrowed it down to two:
The Rancilio Silvia, or the Saeco Aroma
The difference? Well the Saeco uses a pressurized portafilter. It's a lot easier to use. Normally, you need to use a combination of grind and packing of coffee to push back against the hot water, to draw two shots of espresso in 20-25 seconds. (One shot is 1-1.25 ounces.) The Saeco is supposed to take care of that for you.
But, there's two questions in my mind. First, is it as good as the "old fashioned" method of using grind and tamping? Hey, maybe it is... technology marches on, and sometimes it ends up making things easier and better. But, maybe I want to think about grind and tamping. I've gotten better at drawing espresso as time goes on.
The other issue is, the Saeco has a steaming wand that's intended to help froth milk. The Rancilio doesn't. I could end up wasting a lot of milk learning to froth it the old fashioned way. But, again, maybe I want to waste a little milk, and learn to do it 'right', without mechanical assistance.
Hah. Does anyone else find it funny that I'm trying to decide if I want to spend twice as much money so I can face a bigger challenge and do more work getting my espresso just right?
Anyway, does anyone out there have any advice, ideas, encouragement?
The Rancilio Silvia, or the Saeco Aroma
The difference? Well the Saeco uses a pressurized portafilter. It's a lot easier to use. Normally, you need to use a combination of grind and packing of coffee to push back against the hot water, to draw two shots of espresso in 20-25 seconds. (One shot is 1-1.25 ounces.) The Saeco is supposed to take care of that for you.
But, there's two questions in my mind. First, is it as good as the "old fashioned" method of using grind and tamping? Hey, maybe it is... technology marches on, and sometimes it ends up making things easier and better. But, maybe I want to think about grind and tamping. I've gotten better at drawing espresso as time goes on.
The other issue is, the Saeco has a steaming wand that's intended to help froth milk. The Rancilio doesn't. I could end up wasting a lot of milk learning to froth it the old fashioned way. But, again, maybe I want to waste a little milk, and learn to do it 'right', without mechanical assistance.
Hah. Does anyone else find it funny that I'm trying to decide if I want to spend twice as much money so I can face a bigger challenge and do more work getting my espresso just right?
Anyway, does anyone out there have any advice, ideas, encouragement?
