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Found 10 results

  1. This weekend we have been enjoying coffees made using the mypressi TWIST™, a revolutionary coffee making device that has won a number of awards and received a great deal of attention over the past few months. The review of the first shots we extracted (and our development wish-list) is here and further reviews and photos will follow as we understand the subtleties of this brewing method and experiment further with not only coffee but other culinary ingredients. The images below show the box, contents and the first shot extracted. (click the pics to make them larger) Making a coffee is ridiculously easy and it is pretty easy to achieve a good extraction with relatively little effort. Basic espresso knowledge helps and will enable the end user to create a coffee to their taste. If you like Americano's (aka long blacks) or espresso's then this product will meet your needs right out of the box. For those who like milky drinks a frother and heat source will be required. Whilst a grinder is not a requirement (and ESE pod adaptor and pressurised basket is included) we would recommend following the principles of using freshly ground coffee, at espresso grind settings in the same way as would would when using a normal espresso machine. Access to hot water, and a supply of 8g N20 chargers (the same as those used in cream whippers) is the only requirement. I'll be taking the mypressi TWIST™ on the road so if you have a request to see one in the flesh and enjoy an espresso or americano then send me a message. If you are a frequent traveller (in the UK*), then this device is likely to be if interest to you. The near silent operation of the mypressi TWIST™ means you can also make drinks at your desk (although the boiling of the jug might give the game away..) *N20 cartridges cannot be taken on aircraft as they are pressurised, but are readily available worldwide) Check out the review and please leave your comments
  2. I had the opportunity today to use a Gaggia Classic with the pressurised basket supplied with all new machines The only modification done to the machine was a steam wand replacement (upgrade to the Rancilio Steam Wand) which should not have any effect on the pressure through the group head I found that a significantly coarser grind was needed than I would use with a standard basket, and also a lighter tamp than normal as well The machine choked up with pre-ground 'espresso grind' coffee which was quite a bit finer than what we ground, but more akin to the particle size I normally use Once the grinder was dialled in we enjoyed shot after shot of James Gourmet Formula 6 whilst I was teaching my clients the art of extraction and introducing them to the variables of tamping pressure and dose weights, and this was tasting really good - certainly worthy of the acclaim it receives On both coffees a 17g dose weight worked best, +/- 0.5g of what I would normally use in the standard basket of a Gaggia Classic There we no jets of water shooting out everywhere but one thing I found a little annoying (and at times frustrating) was the amount of water retained inside the basket and then squeezed out when locking in the portafilter, delaying the placement of the espresso cups until this had cleared. Whilst it's not essential that a standard basket is purchased I still firmly believe it should be encouraged I'd be interested to hear what other new machine owners have found to be the difference if you have made the change
  3. My double baskets gone and died and its the only one I use, its 53mm and I've heard they are quite cheap to buy in bulk??.......also why would it die?......its got a small hole and what looks like a small rubber gasket....looks all very unnecessary...I just want a plain double one.....
  4. My new baby gaggia class came with the pressurised filter basket - I dont mind this but i can't work out if i need to tamp the coffee or not. I'm only a newbie home barista in training and i want to get the best from my machine. Any advice/tips would be appreciated. thanks in advance.
  5. Just introducing myself, real names John and the story behind my nickname is not one worth telling such is its mundane nature. I've been slowly drifting to an interest in coffee for a little while, have been using stove top maker with ground from hasbean and recently was given a cubika plus as a birthday present. As is my nature when in the first throws of a burgeoning hobby I tend to over-indulge in online reading and geeking it up for hours. Unfortunately this brought me to realise perhaps the classic would've been more suited but i'm going to make the best of it for the time being. After my first week with the machine I'm getting average results, though the extraction is far too quick, 10-15 seconds for a double. Though im not tamping at all due to still using the pressurised portafilter that came with. Planning on de-pressurising the portafilter first, then in a few weeks hopefully adding a MC2 grinder. Is the de-press mod safe to do? That's about where im at right now, good to meet you all.
  6. Welcome to all new members who have received a Gaggia Classic as a gift for Christmas or who have bought one to replace an old coffee machine If you have tried to use it and ended up with little jets of coffee everywhere (up the walls, all over the bench etc) then it is likely that you are using the Pressurised Portafilter Basket that comes standard with new Gaggia Classics We have recently had a few enquiries from members with this problem and in all cases have solved this by purchasing a new standard basket for the machine The new baskets replace the pressurised basket (remove the basket and insert the new one) and then tamp the coffee as you normally would The coffee should then disperse evenly through the bottom of the portafilter into the spouts and straight into the cup (and not all over the walls) A quick search of this forum should throw up several answers to this problem but feel free to start a thread for further discussion Pictures or video is also helpful Finally, welcome to Coffee Forums UK - we recommend registering (free) to get the most value from this site
  7. jj-x-ray

    newbie here

    Hi, just joined the site, though very long time lurker. Just refurbed an old gaggia classic after years of mokka pots and presses. I only have a pressurised basket at the mo as I dont have a grinder and my question is: Which readily available pre-ground coffee has a good enough grind for use in an espresso machine? I have always used lavazza (favourite being the cafe espresso blend), but wondered if there were decent alternatives. Most that Ive seen in tesco etc are really only suitable for french presses. I think I saw a costa espresso blend that felt like it had a fine enough grind....... cheers
  8. I'm about to order myself vst basket to delve into some serious experimentation (thanks to some helpful advice on this forum!) but in the meantime, I'm wondering how to get the best out of the pressurised basket with the Perfect Crema disc. I understand that it's setup for less fine grinds, or pre-ground, but does it make much difference if you vary grind size with this disc in place? Should I be aiming towards medium fine, or keep the grind fine and powdery? Will it make much difference to flavour either way when using the pressurised basket? Thanks!
  9. Simply doesn't work anymore. Could it be clogged? Should I attempt to clean or buy unpressurised basket? If cleaning is the answer how and what with? Please help I need a coffee NOW.
  10. I thought I had better join after obtaining good advice from 'Godders' thread on pressurised filter baskets. Like him, I have a Dualit Espressivo (following a Briel - not bad and a cheap DeLonghi - not good) which has gone wrong (sprays coffee from the brewhead), but which I hope to fix with a new gasket (that is now on back order). Thinking I may not be able to repair the Espressivo, I started looking at alternatives online and this opened my eyes to what's out there and the fact I might be missing out using pressurised baskets. It also provided me with reasons for the lack of consistency when I make an espresso - usually pours too fast or too slow. If I continue to use the pressurised baskets, can anyone recommend an off-the-shelf ground coffee with the correct grind size? I currently use Lavazzo Nero (like the flavour), but apply only a light tamp (probably explains the inconsistency). Also, if I continue with pressurised baskets, should I ditch the filter papers? Back to Godders thread and I am thinking of buying the Krups non-pressurised basket that is said to fit the Espressivo. Going down this route, I assume I will need a decent grinder? Can anyone recommend one (I didn't want to spend loads)? Sorry about all the questions; it is just my train of thought written down. Any responses will be appreciated, including advice that I am heading in the wrong direction and should ditch the Espressivo and buy something completely different.
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