Categories
brewing coffee news

Best coffee machine for home baristas

I get asked this question a lot: “What’s the best coffee machine for at home?” Just like: “What’s the best coffee to buy?”

I understand why people ask it, though. They want a professional opinion. Unfortunately, it is not that easy. To be able to answer the question: “What is the best coffee machine to use at home?”, I would first need to know what kind of coffee you prefer?

  • Black or milk-based coffees?
  • Espresso or filter?
  • Drip or pour-over, or submersion coffee?
  • Dark, medium or light roasts?
  • Not to mention flavors…

The list of variables that go into making a great cup of coffee consistently every day that also suits your taste is daunting. That was my first impression after taking the first coffee certification course in 2017.

To chose the best coffee machine for making coffee at home, you need to find your favorite style first. Then find the best machine. That said, I can give a couple of recommendations for good coffee machines for your home that make a great cup of coffee every single day as quick as you like.

Most people either prefer espresso-based coffee or filter coffee…

Espresso machines

When buying an espresso machine, do pay attention to the diameter of the portafilter. That’s the characteristic metal “bajonet” that you hold in your hand, where the coffee goes into the basket and that you insert into the machine!

Ensure that this is 53 – 57 mm, which is the industry standard. It should hold 14 – 24 gr of ground coffee. Anything smaller will also work but it will be much harder to find parts, accessories and additional tools. And you will get more tools! LOL

Fully automatic

Don’t get a fully automatic machine! Ever!

My biggest complaint is that they grind the beans for you and they will never chose a great grinder because that will make the machine too expensive. Always get a separate grinder, it will last you 10 years.

These automatic machines focus on convenience, speed and not flavor. So in my opinion this is always a set back that I cannot except.

If you can, then go with either of these:

Sage and Breville are essentially the same Australian company with different brands for US/UK and Europe

Wikipedia

The difference between the two fully automatic espresso makers is that with the Pro version, you get to tamp the coffee yourself. The Impress version has a built-in tamper and will do it for you. ยฏ\_(ใƒ„)_/ยฏ

I don’t like a Jura, it’s too limited and maintenance is expensive.

Semi automatic

These machines are more my style because they automate some of the actions but not all and give you more control over the espresso that’s brewed. Note that a great espresso maker will cost at least 1250-1500 Euro/Dollars because of the quality of the parts and build. That does not include a grinder!

Your biggest choice depends on how you drink your coffee: black or white. If you prefer an espresso (or long black or americano) then your life is easy and you can chose a single boiler machine. They’re a lot cheaper.

Do you (or your partner) prefer white coffees then you’ll need to think about how many cappuccinos or lattes you will make. For one or two each time, it’s fine to get a single boiler machines as well. If you drink more coffees, say for dinner parties, then you should opt for a dual boiler machine. That way, you can start frothing the milk while the espresso is still brewing.

La Pavoni stradivari lever machine
La Pavoni Stradivari

Manual espresso machines

A category on their own for this is where innovation really shines.

Superkop is a brand new design and fully non-electrified so it will work when the power is out, disaster strikes and zombies invade our homes! It only needs hot water.

The lever-operated La Pavoni is a classic, gorgeous design that does require some practice and getting used to, but once you do, it is the holy grail of many baristas. Beautiful to look at and all the room to add you own special twists when making coffee.

The Flair revolutionized the world of home baristas when it appeared on Kickstarter. It’s cheap, easy to make, easy to use and a great way to get into making better coffee at home. Quality has improved a lot since and you can’t go wrong with it!

Filter coffee machines

Moccamaster KGB Select

The traditional home coffee makers have received a ton of innovations and improvements over the last 3-5 years. Coffee making, filter coffee at home, has drastically improved since the 80s and 90s. Designer machines, premium options, gorgeous materials and very reliable manufacturing mean that today’s coffee maker is lightyears ahead of those our parents and grand parents used.

Moccamaster has been the go-to coffee maker for many official coffee competitions and conferences. They’ve been around for 40 years and are rock solid, well built and easy to maintain or repair.

Or take the guessing out of the way and chose any machine on the SCA certified list of approved coffee makers. The Specialty Coffee Association takes their work very seriously and every machine is thoroughly tested and retested to ensure it makes a great cup every single time, all the time.

I hope this answered some of your questions and gave you a good start to selecting the best coffee machine for your home. Maybe it just confused you more and made you reevaluate what it is you want. Then at least I did my job. Trust me when I say that you will not find the best machine in one go. I will take several iterations before you find what works best.

Most of all, your taste for coffee will change and that brings new machines, new coffees, new equipment and new kitchen setups. If you can, buy second hand on Ebay or your local penny savers. Closed restaurants often sell off their equipment to pay debts. That’s a nice way to get a premium machine for less.

PS: If you follow my advice above and do not buy a fully automatic machine, you will need to also buy a good grinder. That’s a whole new subject, but for starters I can recommend watching James Hoffman’s review video:

Categories
brewing coffee news

The math of brewing a better espresso

Scientists have finally answered a burning question of mine: why should an espresso be brewed in 25 +/- 2 seconds and use approx 15-22gr of dry coffee to yield 50ml of (a double) espresso?

Who came up with this rule and why? Not that I have a specific problem with it but it seems so arbitrary. Also, once you start to make espresso’s a day long, you’ll notice that it’s really hard to dial in the equipment a certain way and maintain those rules for every cup. Sometimes it’ll be 21 seconds, sometimes 29. The grinder is pretty accurate. The beans are practically the same. So where does this high variation come from?

Well, it turns out that brewing your espresso differently yields the same great taste and flavors while achieving this with much greater consistency and reducing the cost per cup of espresso!

How did they do it? Well, they started by reducing the process to a proper model with solid mathematics behind it. Brewing an espresso is basically fluid dynamics of a bed of particles. The “puck” being coffee grinds of varying sizes and water is pushed through this bed at a certain pressure.

These mathematics are very well understood and accepted. So the scientists started with this model, created equations for everything and solved the equations using differential equations. That resulted in a few parameters and then they found the optimal solutions.

Sounds easy enough but believe me the math is pretty impressive, yet their logic is sound.

Turns out if you lower the pressure to 6 bars instead of 9, use 7-15gr of dry coffee, ground more coarse then tradition tells you to and aim for an extraction of 8-15 seconds, you will get a beautiful espresso that is much easier to reproduce!

Don’t believe it? Read the articles:

Categories
brewing coffee news travel

Making An Espresso At Home During The Corona Crisis

To all my fellow coffee fanatics who crave a good espresso but cry every day because the coffee places are mostly closed: you owe it to yourself to get a Cafflano Kompresso! The only way to make anything that comes close to an espresso at home, easily.

cafflano kompresso blow up view of components
Cafflano Kompresso

It’s durable, cheap and portable. Will save your travels, hotels, and vacation rental too! Works on a train boat or train.

Only hot water needed to make an espresso anywhere

Cafflano Kompresso

You can grind your own beans (for best results) or start out with ground coffee from the supermarket. I’d choose a medium roast wherever possible, not a dark, French or Italian roast, as these are likely to turn out too bitter and “ashy”, IMHO.

Then move up to a pound of gourmet coffee from your favorite shop around the corner, ask them to grind it for “espresso”. This way, you can still support your local shops even though they can’t make you your coffee and you create a nice relationship with them for when all this is over and you can get a real espresso again!

And eventually get your own grinder. If you do, get a burr grinder, always! The best entry-level grinder out there is the Baratza Encore, for approx $130 or so. One step up and only different in the number of different grind-size settings it has, it the Baratza Virtuoso.

Baratza was bought by powerhouse and specialty coffee shop darling grinder manufacturer Mahlkรถnig (German for “King Grinder”, BTW!). It’s the only thing they do, build grinders. They are superb in quality and stability, the latter meaning they grind still very well when the burrs start to get dull.

Now, if you’ve read trhis far that means you are serious about coffee, just like myself. I like that.

If you’re thinking of getting the Kompresso, you may also be interested in the Cafflano Klassic. It’s the filter coffee equivalent of the Kompresso. Having the two means you will never NEVER EVER having to go without superb coffee that you make yourself. Anywhere, everywhere, all the time. (The Klassic comes with a grinder built-in so you can even grind the beans just before you brew the coffee.

cafflano Klassic
Cafflano Klassic with built-in grinder for on the road. source: Cafflano

You’re welcome!

And because the proof is in the pudding:

Categories
brewing coffee news training

Barista ethics, principles and practice

After working as a barista in various places since our return to the Netherlands in July 2019, I’ve learned that the coffee business is vastly better here than on Sint Maarten. The beans, the machines and the skills of the baristas working there are much better than there.

But what’s surprised me the most is that most places stopped after buying better quality beans or investing in a good machine.

Many places shamelessly use the same beans for espresso as well as “gewone koffie”, the historical Dutch name for normal coffee meaning filter coffee that our parents and grandparents used to make.

Some establishments use at least a different grinder when making “koffie”. But they opt using the same espresso machine because it’s there, so the “koffie” is most often approximated by a lungo.

A few use both a different bean as well as a separate grinder. A conscious decision. But I fail to understand why you don’t simply make “koffie” using a filter method?! After all, if it is about the money, and I think it is, then the math of making a liter of coffee from 57-63g of ground coffee is always better than turning 17-19g of the same coffee into 50ml of espresso or 90-100ml of “koffie”. Right?

And if you decide to use different beans for espresso and “koffie”, because of flavor I assume, then how come you don’t use different beans for cappuccino? After all, roughly 70% of coffee drinks sold in the Netherlands are “white coffees” aka milk-based coffees such as flat white, cappuccino, latte macchiato and large lattes.

I’m often disappointed by what I find in espresso bars during my Temper shifts. Large 3 group machines supplied by a caterer and left to more and more careless baristas who’s level of care and quality goes down by the month when management is not present, training is no longer provided and customers don’t know better.

Granted, many people working as barista are students either during the studies or directly after, earning money for leisure time, travel plans or settling down. They learn on the job while doing it and some of them are truly gifted and highly skilled by intuition. Nothing wrong with that. But as soon as they leave, and there’s always a better laying barista position coming next month – turnover is a bitch – knowledge is drained and whoever is left in charge has to pick up the slack. But pay is low, pressure is high and people don’t seem to care or know.

I’ve been searching for a better place to make excellent coffee now for 2 months and every place that I’ve talked to is stuck to bean contracts, doesn’t want to invest anything further and can’t train the people with SCA courses.

Well you can’t have it both ways! You want cheap high quality coffee fast, but you only pick two at any time. Not three. Skilled baristas cost more, care for the equipment, as well as customers. They know how to tweak the machine on a daily or even hourly basis to result in the best quality coffee.

Nothing makes a barista more happy than a great clean machine, new grinder or a kilo of fantastic beans to try out. Reward staff with perks, not salary. The effect is the same, if they truly love their jobs. Hire a legendary barista or roaster to give a workshop and spark their interest again, relight that fire (no, don’t go there!) and give the team a new boost of energy.

Categories
coffee news

Running out of beans

After having finished the amazing reserves of coffee beans I’ve had brought to me by visitors, the sad time arrives when they run out… This happened last week so now I am resorting once again to supermarket coffee from St Maarten.

Which coffee do you drink?” is a question I get asked regularly. Well, I don’t make it a secret but bean selection on St Maarten is pretty poor and limited. I’ve tried all the coffees, both ground and whole bean, and my favorites are the house brands from either SuperU or Carrefour. Value/price is super. They both have the same supplier that packages the coffee in custom packages for both, but the coffee is identical as far as I have been able to test and taste.

They come in different “flavors”: Peru, Colombia, Brasil, Ethiopia and Mexico. The Peru and Ethiopia match the best with my tastes. Bold, strong smells and flavors, full bodied strong coffee with enough balance and sweetness not to make it too bitter. They are blends from 100% Arabica beans. Both of them.

Normal recipes call for 30 gr of coffee for 500 ml of water (at 92-96 Celsius) but since this is an espresso grind and not a filter grind (much finer than would should be used), I either use colder water than prescribed (82-86 C) or I reduce the amount of coffee by 10% (3 grams here).

My favorite brew methods are Aeropress in the morning (it makes a more bitter espresso-style cup) and Hario V60 in the afternoon (smoother, milder, less bitter oils)

Categories
coffee roasting

Sourcing Great Coffee Beans for Sint Maarten

Getting good coffee on this island is a challenge. That’s funny because we live right in the middle of the some of the world’s best coffee countries. So you’d expect a larger selection. Sadly, the opposite is true.

While every coffee selling business here seems to focus on making coffee from cups (Nespresso, Lavazza, Illy) and the local population mostly used to and stuck with cheap, large scale, commercially produced filter coffee such as Santa Domingo ground coffee, very few places have whole coffee beans to begin with.

When I started to make an inventory of the equipment needed to create a Specialty Coffee shop on St Maarten, I immediately noticed the lack of good grinders & espresso machines, long delivery times, uncertain product availability and total lack of good single-origin coffee beans. Malongo, a large French roaster with a presence on the French side of this island (Saint Martin) was the exception. Sadly, their stock was low, the beans old (almost a year after packaging date, no roast date mentioned anywhere!) and the selection limited to four countries: Brasil, Colombia, Rwanda, Ethiopia. And they had just survived hurricane Irma as well but I have no idea how good or bad their stock survived that storm.

So I am doing what everybody here does: if you can’t get it here and people won’t get it for you, you find and buy it yourself in the US, send it to Miami, FL, and have it shipped here by one of the several shipping companies that visit the island at least twice week. Here’s the list of roasters that I’ve contacted and who’ve replied to me they’d be interested in selling us beans at wholesale:

I’m very excited to make a choice from these wonderful companies, their coffee descriptions online give me a lot of confidence that they are indeed “Third Wave Roasters” and take quality seriously. I still have an order coming in from Malongo that will last a while, but their orders take 2 months to fulfill and that’s simply too long. I contacted Smit & Dorlas in Curaรงao but they don’t have single origin coffees, only blends – but can ship these in 2 weeks -, and blends are not what I want to serve in the Double Dutch Cafe for black coffees, if at all possible.

I will blog about the progress that I’m making in getting serious coffee to St Maarten and having people take coffee more seriously on this island. ๐Ÿ™‚

Categories
coffee news

Hand Grinder

I was surprised with a package from the Netherlands that someone forwarded for me. It contained the hand grinder I had ordered a while ago but was delivered after friends had already flown back to Sint Maarten.

Now I can take my Hario V60 or Aeropress anywhere and also grind whole beans on demand. This comes in handy because I’m always scouting for a cool great new pound of coffee beans and the lack of a portable grinder limited what I could source.

Im really happy with this product of a Kickstarter campaign. It’s solid, accurate, easy to use and clean and for a good price.

For the Market Cafe in Simpson Bay I’m still looking for an espresso bean to use and this way I can try a few samples without taking apart my commercial grinders for it!

Categories
brewing coffee

Getting Started with Specialty Coffee

If you are serious about coffee and want to learn and experiment more, I’ve put together a list of items on Amazon that will help you getting started.

You basically have a choice to make about which brewing method to start with:

  • Aeropress
  • Chemex
  • Hario V60

If you prefer an espresso-style (stronger) cup of coffee, then choose Aeropress. If you prefer a more smooth, rich bodied cup of coffee.

Next, you will need to get a coffee bean grinder,a scale to measure the grinds with a precision of 0.1 grams, a water kettle with precise control of the water temperature and ideally also a thermometer to check the water temperature. But if you choose one of the kettles I’ve listed, they have a built-in thermometer so you can forgo that.

If you’re the only person drinking coffee at home (I sympathize with you) then you might want to get a great hand grinder and skip the more expensive Baratza grinder for now. You always get them later and then use the hand grinder for your travel needs!

hand grinder