On Friday, on my way home, I stopped by the Saeco Espresso Store. I like checking to see if there are any good deals. I am just about ready to purchase a machine, I’m just waiting for the right one at the right price.
While I was speaking to Kevin (salesperson), I became fascinated by how much of an art there was to making this popular beverage. Yes you could by a automated machine that does all the work for you, but by doing so you would miss out on the ritualistic experience of creating your own perfect cup.
Did you know when making an espresso the grounds should be tamped (pressed) in the filter at 18lbs pressure?
There used to be this tea emporium near my home. I would go there to by my green tea. It was always such an experience in ritual. The owner would not have you just buy some tea. He would have you sample it in the traditional Chinese way. By the time I left I would feel like I just spent a day at the spa.
As I prepare to enter the world of self made espressos and cappucinos, I would love if you would share some of your insights and rituals.
Need some additional energy check out my post on breathing.
Shallow Breathing, Shallow Life. Deep Breathing, Full Life
Can I link this post from my blog?
Hi Rob, I have had a La Pavoni lever machine for 8 yrs. The coffee is great, but you have to be prepared to either send machine off for servicing or get your hands dirty changing seals. Pretty simple to do (once you know how) Quality, solid machine – and a great looker.
Definitely a bit of an art. I started with one of those 2-cup Espresso machines while living in California from 89-93, and the art was getting the milk foamed well on one of those. I am still into a manual machine, and it takes at least a few weeks before you get to know a new machine. Some people give up, when it doesn’t work perfect the first 3 cups… and what always amazed me is the type of knowledge you develop over time. I don’t have to watch it anymore, I can hear if I do the frothing right. Something that would be hard to explain to others… just comes with practice
Another argument for a non-automatic. Those tend to not make the cappucino hot enough – and my wife needs it to be really hot. So it is tuning – I am with Brian – go manual and get practice… if you want the real stuff.
They make stove top versions that froth as well, or you could use a Bodum frother.
This manual machine by Presso is also pretty interesting
http://www.presso.co.uk/
I think that is you really consider the ART of the process, you should avoid a machine and go old school. Stovetop. For instance like this (just an image, no benefit): http://chefini.com/mm5/graphics/00000001/MokitaMiva.jpg
You won’t find a more personal way to make your beans sing. Frothing milk for capp, is another story with this type of system. I say use a lemon twist instead……….