The Espresso Machine White Resource for Coffee Lovers
Having redone our kitchen we decided to upgrade our coffee machine. Well,looks great, but function is pretty poor and does not froth well. I unfortunately have to agree with all the other negative comments left about this product, its a shame I did not read them prior to my purchase. Now to go and do the D.D. on other coffee makers BEFORE I purchase. Click past this particular coffee maker….
Help memorizing coffee orders!?
I just started a new job at a coffee shack. Although I have two years of barista experience, I've never worked in such a busy setting and never with so many drink options and strict guidelines I'm to follow. Today was my first day of training and they put me at the busiest location at the busiest time of day. I'm expected to memorize and translate the coffee orders into a certain language to relay them to my employee at the espresso machine. We have two windows going at once and as many as four or five drink orders from each window at once. espresso machine white So a customer will ask for something like this:large frappe with sugar free white chocolate and raspberry, three shots, skim milk and light on the whipped cream double iced 12 oz soy mocha with dark chocolate and double the flavoring16 oz decaf Americano with half a shot of caramel and half of hazelnut, two splendas and creamall at once, i have to translate that into:TMF + fl sf sk light whip - tall mocha with flavor, sugar free, skinny, light whipDTL soy + flx 2 - double tall soy with double the flavor...And I'm just confusing myself now because I don't have my training manual with me...But I basically have to translate and re-arrange so I say # of shots first, then the size, then the drink, flavor, and milk and so on. I am not allowed to write any of this down. I need to practice memorizing drinks like this, customers rarely tell you what they want in that order and in that special code we use. Keep in mind this was my first day and they accidentally put me on the most difficult shift possible...I think I will get the hang of it since I have previous experience but right now I'm very stressed. Any advice is appreciated!
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Types of espresso machines
A manual piston espresso machine
Since their invention in 1901, multiple machine designs have been created to produce espresso. Several machines share some common elements.
Varying the fineness of the grind, the amount of pressure used to tamp the grinds, or the pressure itself can be used to vary the taste of the espresso. Some baristas pull espresso shots directly into a pre-heated demitasse cup or shot glass, to maintain a higher temperature of the espresso.
An espresso machine may also have a steam wand which is used to steam and froth liquids, to include milk, for beverages such as the cappuccino and latte.
Steam-driven
A steam-driven unit operates by forcing water through the coffee by using steam or steam pressure. The first espresso machines were steam types, produced when a common boiler was piped to four group heads so that multiple types of coffee could be made at the same time. The design is still used today in low-cost consumer machines, as it does not need to contain moving parts. Many low-cost steam-driven units are sold in combination with a drip-coffee machine.
Piston-driven
The piston, or lever, driven machine was developed in Italy in 1945 by Achille Gaggia, founder of espresso machine manufacturer Gaggia. The design generically uses a lever, pumped by the operator, to pressurize hot water and send it through the coffee grinds. The act of producing a shot of espresso is colloquially termed pulling a shot, because these lever-style espresso machines required pulling a long handle to produce a shot.
There are two types of lever machines; manual piston and spring piston design. With the manual piston, the operator directly pushes the water through the grounds. In the spring piston design, the operator works to tension a spring, which then delivers the pressure for the espresso (usually 8 to 10 bar).
Pump-driven
A refinement of the piston machine is the pump-driven machine, which has become the most popular design in commercial espresso bars. Instead of using manual force, a motor-driven pump provides the force necessary for espresso brewing. Commercial or some high-end home machines are often attached directly to the plumbing of the site; lower-end home machines have built-in water reservoirs.
Four variants exist in home machines, depending on how brew water and steam are boiled; in discussion these are generally known by acronyms.
Single Boiler (SB)
Most simply, a machine can brew only, and not steam, which only requires a single boiler. This is relatively uncommon, with steam wands being a simple and valued addition.
Single Boiler, Dual Use (SB/DU)
Some home pump espresso machines typically use a single chamber both for heating water to brewing temperature, and to boil water for steaming milk. Since the temperature for brewing coffee is sometimes less than the temperature for creating steam, the machine requires time to make the transition from one mode to the other. This is quite common and inexpensive.
Heat Exchanger (HX)
Some machines use a single boiler, kept at steaming espresso machine white temperature, but water for brewing is passed through a heat exchanger (taking some heat from the steam, without rising to the same temperature). This is found in many mid-range machines. There is some controversy as to the temperature stability of the brewing water, due to it being indirectly converted from steaming temperature to brewing temperature, rather than kept at a brewing temperature, but excellent results can be obtained.
Dual Boiler (DB)
Finally, in some espresso machines, for commercial or home use, water for brewing is heated in a separate chamber, which is simplest but requires two separate boilers. This is found primarily in higher-end machines, though it is also found in some mid-range machines, overlapping with HX.
In commercial (multi-group) machines, there can be a common boiler for all groups, or separate boilers for each group.
Air-Pump-driven
In recent years air-pump driven espresso machines have emerged. These machines use compressed air to force the hot water through the coffee grounds. The hot water is typically added from a kettle or a thermo flask. The compressed air comes from either a hand-pump, N20 or CO2 cartridges or an electric compressor. One of the advantages of the air-pump driven machines is that they are much smaller and lighter than electric machines. They are often handheld and portable. The first air-pump driven machine was Handpresso Wild, which was invented by Nielsen Innovation SARL, a French innovation house, and introduced in 2007.
Variations
Semi-automatic, automatic, and super automatic
Machines which contain the addition of pumps, sensors, valves, and grinders to automate the brewing process generally are referred to as automatic.
Semi-automatic machines are automatic in the sense water is delivered by a pump, rather than manual force and remaining brew pressure in the basket is dissipated with a three way valve.
Automatic machines add a flowmeter inline with the grouphead. When the programmed amount of water has flowed through the flowmeter, the pump is automatically turned off and brew pressure released through a three way solenoid valve.
Super-automatic machines operate by automatically grinding the coffee, tamping it, and extracting; all an operator needs to do is fill the bean hopper, and if the machine is not connected to a water line, add water to a reservoir. Additionally, models contain an automated milk frothing and dispensing device.
Stove top
Main article: Moka pot
Moka pots, also known as stove top espresso makers, produce coffee with an extraction ratio similar to that of a conventional espresso machine. The bottom chamber contains the water. The middle chamber is a filter-basket and sits within the bottom chamber holding the ground coffee. The top chamber, with a metal filter, screws onto the bottom chamber. When the pot is heated on a stove, the pressure from the steam in the bottom chamber forces the water through a tube into the filter-basket, through the ground coffee, the metal filter, and it then funnels into the top chamber where the coffee is then ready to serve. Depending on bean variety and grind selection, Moka pots can create the same foam emulsion known as crema that conventional espresso machines can. They are commonly found in Italy, Spain and Portugal. They are also known as a macchinetta, Italian for "little machine".
Modifications
A popular modification in home espresso machines is to retrofit a PID controller, to increase temperature stability and hence extraction consistency and quality. PID controllers date from the 1950s, and have been retrofitted to espresso machines since the early 2000s, but are rarely factory-built outside of high-end machines (multi-$1,000), and hence remain (2010) a popular retrofit.
See also
Espresso
Coffee
Coffeemaker
Espresso bar
References
^ a b An espresso timeline
^ Pendergrast, Mark (2001) . Uncommon Grounds: The History of Coffee and How It Transformed Our World. London: Texere. p. 218. ISBN 1-58799-088-1. </
External links
How an espresso machine works
Coffee Makers and Espresso Makers
Coffee Taster, the free newsletter of the International Institute of Coffee Tasters, featuring articles on the quality of espresso, chemical and sensory analysis, market trends
v d e
Coffee
Production by country
Brazil Colombia Costa Rica Ecuador El Salvador Ethiopia Guatemala Haiti India Indonesia Jamaica Kenya Papua New Guinea Philippines USA Vietnam
Coffee topics
History of coffee Economics of coffee Coffee and health Coffee and the environment
Species and varieties
List of varieties Coffea arabica: Kenya AA, Kona, Jamaican Blue Mountain Coffea canephora (Coffea robusta): Kopi Luwak Coffea liberica: Kape Barako Single-origin
Major chemicals in coffee
Cafestol Caffeic acid Caffeine
Coffee processing
Coffee roasting Decaffeination Home roasting coffee
Coffee preparation
Coffeemaker Coffee percolator Espresso (lungo, ristretto) Espresso machine Drip brew French press Turkish coffee Vacuum coffee maker Instant coffee Chemex Moka pot AeroPress Presso Knockbox
Popular coffee beverages
Affogato Americano Bicerin C ph s Caf au lait Caf con leche Caf Cubano Cafe mocha Caff corretto Caff macchiato Cappuccino Carajillo Coffee milk Cortado Espresso Flat white Frappuccino Galo Greek frapp coffee Iced coffee Indian filter coffee Ipoh white coffee Irish coffee Latte Latte macchiato Liqueur coffee Long black Red eye Ristretto
Coffee substitutes
Barley tea Barleycup Caro Chicory Dandelion coffee Pero Postum Roasted grain beverage
Coffee and lifestyle
Barista Caf Caff Caff sospeso Coffee break Coffee ceremony Coffee culture Coffee cupping Coffee Palace Coffeehouse Fika Kopi tiam List of coffeehouse chains Viennese caf
Categories: Espresso machines | Coffee preparation | Italian inventionsHidden categories: Articles lacking in-text citations from March 2009 | All articles lacking in-text citations
A manual piston espresso machine
Since their invention in 1901, multiple machine designs have been created to produce espresso. Several machines share some common elements.
Varying the fineness of the grind, the amount of pressure used to tamp the grinds, or the pressure itself can be used to vary the taste of the espresso. Some baristas pull espresso shots directly into a pre-heated demitasse cup or shot glass, to maintain a higher temperature of the espresso.
An espresso machine may also have a steam wand which is used to steam and froth liquids, to include milk, for beverages such as the cappuccino and latte.
Steam-driven
A steam-driven unit operates by forcing water through the coffee by using steam or steam pressure. The first espresso machines were steam types, produced when a common boiler was piped to four group heads so that multiple types of coffee could be made at the same time. The design is still used today in low-cost consumer machines, as it does not need to contain moving parts. Many low-cost steam-driven units are sold in combination with a drip-coffee machine.
Piston-driven
The piston, or lever, driven machine was developed in Italy in 1945 by Achille Gaggia, founder of espresso machine manufacturer Gaggia. The design generically uses a lever, pumped by the operator, to pressurize hot water and send it through the coffee grinds. The act of producing a shot of espresso is colloquially termed pulling a shot, because these lever-style espresso machines required pulling a long handle to produce a shot.
There are two types of lever machines; manual piston and spring piston design. With the manual piston, the operator directly pushes the water through the grounds. In the spring piston design, the operator works to tension a spring, which then delivers the pressure for the espresso (usually 8 to 10 bar).
Pump-driven
A refinement of the piston machine is the pump-driven machine, which has become the most popular design in commercial espresso bars. Instead of using manual force, a motor-driven pump provides the force necessary for espresso brewing. Commercial or some high-end home machines are often attached directly to the plumbing of the site; lower-end home machines have built-in water reservoirs.
Four variants exist in home machines, depending on how brew water and steam are boiled; in discussion these are generally known by acronyms.
Single Boiler (SB)
Most simply, a machine can brew only, and not steam, which only requires a single boiler. This is relatively uncommon, with steam wands being a simple and valued addition.
Single Boiler, Dual Use (SB/DU)
Some home pump espresso machines typically use a single chamber both for heating water to brewing temperature, and to boil water for steaming milk. Since the temperature for brewing coffee is sometimes less than the temperature for creating steam, the machine requires time to make the transition from one mode to the other. This is quite common and inexpensive.
Heat Exchanger (HX)
Some machines use a single boiler, kept at steaming espresso machine white temperature, but water for brewing is passed through a heat exchanger (taking some heat from the steam, without rising to the same temperature). This is found in many mid-range machines. There is some controversy as to the temperature stability of the brewing water, due to it being indirectly converted from steaming temperature to brewing temperature, rather than kept at a brewing temperature, but excellent results can be obtained.
Dual Boiler (DB)
Finally, in some espresso machines, for commercial or home use, water for brewing is heated in a separate chamber, which is simplest but requires two separate boilers. This is found primarily in higher-end machines, though it is also found in some mid-range machines, overlapping with HX.
In commercial (multi-group) machines, there can be a common boiler for all groups, or separate boilers for each group.
Air-Pump-driven
In recent years air-pump driven espresso machines have emerged. These machines use compressed air to force the hot water through the coffee grounds. The hot water is typically added from a kettle or a thermo flask. The compressed air comes from either a hand-pump, N20 or CO2 cartridges or an electric compressor. One of the advantages of the air-pump driven machines is that they are much smaller and lighter than electric machines. They are often handheld and portable. The first air-pump driven machine was Handpresso Wild, which was invented by Nielsen Innovation SARL, a French innovation house, and introduced in 2007.
Variations
Semi-automatic, automatic, and super automatic
Machines which contain the addition of pumps, sensors, valves, and grinders to automate the brewing process generally are referred to as automatic.
Semi-automatic machines are automatic in the sense water is delivered by a pump, rather than manual force and remaining brew pressure in the basket is dissipated with a three way valve.
Automatic machines add a flowmeter inline with the grouphead. When the programmed amount of water has flowed through the flowmeter, the pump is automatically turned off and brew pressure released through a three way solenoid valve.
Super-automatic machines operate by automatically grinding the coffee, tamping it, and extracting; all an operator needs to do is fill the bean hopper, and if the machine is not connected to a water line, add water to a reservoir. Additionally, models contain an automated milk frothing and dispensing device.
Stove top
Main article: Moka pot
Moka pots, also known as stove top espresso makers, produce coffee with an extraction ratio similar to that of a conventional espresso machine. The bottom chamber contains the water. The middle chamber is a filter-basket and sits within the bottom chamber holding the ground coffee. The top chamber, with a metal filter, screws onto the bottom chamber. When the pot is heated on a stove, the pressure from the steam in the bottom chamber forces the water through a tube into the filter-basket, through the ground coffee, the metal filter, and it then funnels into the top chamber where the coffee is then ready to serve. Depending on bean variety and grind selection, Moka pots can create the same foam emulsion known as crema that conventional espresso machines can. They are commonly found in Italy, Spain and Portugal. They are also known as a macchinetta, Italian for "little machine".
Modifications
A popular modification in home espresso machines is to retrofit a PID controller, to increase temperature stability and hence extraction consistency and quality. PID controllers date from the 1950s, and have been retrofitted to espresso machines since the early 2000s, but are rarely factory-built outside of high-end machines (multi-$1,000), and hence remain (2010) a popular retrofit.
See also
Espresso
Coffee
Coffeemaker
Espresso bar
References
^ a b An espresso timeline
^ Pendergrast, Mark (2001) . Uncommon Grounds: The History of Coffee and How It Transformed Our World. London: Texere. p. 218. ISBN 1-58799-088-1. </
External links
How an espresso machine works
Coffee Makers and Espresso Makers
Coffee Taster, the free newsletter of the International Institute of Coffee Tasters, featuring articles on the quality of espresso, chemical and sensory analysis, market trends
v d e
Coffee
Production by country
Brazil Colombia Costa Rica Ecuador El Salvador Ethiopia Guatemala Haiti India Indonesia Jamaica Kenya Papua New Guinea Philippines USA Vietnam
Coffee topics
History of coffee Economics of coffee Coffee and health Coffee and the environment
Species and varieties
List of varieties Coffea arabica: Kenya AA, Kona, Jamaican Blue Mountain Coffea canephora (Coffea robusta): Kopi Luwak Coffea liberica: Kape Barako Single-origin
Major chemicals in coffee
Cafestol Caffeic acid Caffeine
Coffee processing
Coffee roasting Decaffeination Home roasting coffee
Coffee preparation
Coffeemaker Coffee percolator Espresso (lungo, ristretto) Espresso machine Drip brew French press Turkish coffee Vacuum coffee maker Instant coffee Chemex Moka pot AeroPress Presso Knockbox
Popular coffee beverages
Affogato Americano Bicerin C ph s Caf au lait Caf con leche Caf Cubano Cafe mocha Caff corretto Caff macchiato Cappuccino Carajillo Coffee milk Cortado Espresso Flat white Frappuccino Galo Greek frapp coffee Iced coffee Indian filter coffee Ipoh white coffee Irish coffee Latte Latte macchiato Liqueur coffee Long black Red eye Ristretto
Coffee substitutes
Barley tea Barleycup Caro Chicory Dandelion coffee Pero Postum Roasted grain beverage
Coffee and lifestyle
Barista Caf Caff Caff sospeso Coffee break Coffee ceremony Coffee culture Coffee cupping Coffee Palace Coffeehouse Fika Kopi tiam List of coffeehouse chains Viennese caf
Categories: Espresso machines | Coffee preparation | Italian inventionsHidden categories: Articles lacking in-text citations from March 2009 | All articles lacking in-text citations
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I absolutely LOVE this machine! After reading some of the negative reviews I was a little leary on buying this machine, but now I’m glad I did! I have found that you wont have any problems if you keep your machine clean as per the instructions. The Espressione Cafe Retro Espresso Machine is fast to heat up, all espresso machines are noisy, but this one is quieter than most and holds a decent amount of water. The steamer/frother wand could be a little longer but overall it works well and as long as you clean it properly will not let you down, it works very well and doesn’t scald your milk.
I highly reccommend this nice looking machine for everyday use, you will not be disappointed.
I’ve had this machine for 5 years and it’s going strong. I never use the steam wand very much, so I can’t comment as much other than it still works. I’ve never descaled or cleaned the machine other than the outer workings, driptray, etc. I pull at least 2-3 shots daily from this machine, and more when I have visitors- and when I make them a shot, they can’t believe it. The trick is in the coffee and a quality burr grinder. Don’t buy greasy dark beans. Look at the beans in a can of Illy Coffee and notice the color/dryness of the beans. Next go find similar looking beans at a local roaster (NOT Peete’s or Safeway, but someone who roasts their own if you can!). Other advice is to use good water. I just Britta filter my tap water. Other simple carbon-based filters should work as well.
All machines in this price range drip to some degree, so for those who have complained about the dripping should get over it. That’s why there is that thing called the drip tray. If it is making a big mess, than you obviously haven’t figured out how to use the machine properly. If you don’t want a bit of a mess when making espresso than you should go back to drip coffee machines! Better yet, go back to Starshmucks for your fix.
The only problem I have had is with the filter basket clogging. This was solved once I received a burr grinder (gift, thanks honey) and I was able to dial in to a perfect grind, no more clogging! The filter basket was only $9 anyhow, so I experimented with the grind size and now all is perfect. If you don’t want to buy a grinder, than you too should also go back to Fourbucks for your fix. Before the grinder solution, I also had some success unclogging the filter by holding a cigarette lighter to the hole and burning the remnants out. But the best answer is to go buy a burr grinder if you’re serious about good espresso.
Why four and not five stars?…because the portafilter handle is plastic and I’m sure it will be the first thing to break. I already hear some rattling of plastic pieces within the handle. A better handle material would be best as hot metal meeting plastic equals melting/deterioration.
Just think of all the money I have saved over the course of 5years had it not been for this machine. A truly amortized piece of equipment.
I ordered the Espressione 13850 Cafe Retro Espresso Machine back in April, but was in the process of moving, so didn’t get a chance to set it up and use it until recently. I was worried that waiting too long to use it could be a potential problem, especially if something happened to be wrong with the machine, or if it turned out to be of poor functionality as some of the reviews have claimed. Well, all of my worries vanished the minute I tasted my very first cup of home brewed espresso. What a delight! It was incredibly easy to use, and my espresso tastes as good (or better)as the ones I sampled during trips to Italy. YUM!!!Goodbye bitterness, hello thick and frothy crema! It also looks great on my brand new granite kitchen counter.I ordered mine in orange. Couldn’t be more pleased. For those of you who are having problems, I suggest you make sure the coffee you’re using is of the correct grind. It makes a big difference. I totally recommend this product.
While the machine has an impressive look, it does not boast the kind of pump power needed to get a good extraction. The machine was light weight compared to better quality machines. My last machine was a Starbucks Barista and the Delonghi does not compare favorably in any way. I returned this machine and purchased a Breville in which I am very pleased. I would not recommend this machine to buyers.
I was so happy with this machine the first two times I used it. The third time was a disaster. The milk foamer did not work. I have tried everything, but it still does not work. Any suggestions?
We had a Mr. Coffee for several years, and it reliably turned out decent (not excellent) expressos and lattes. When the main switch failed recently, I looked into getting a new one and was surprised to see all the hyped up reviews on the Amazon site.
As a result, this simple little machine is selling for more than its list price — ridiculous, in my opinion.
I bought the Delonghi Cafe Sorrento for $35 instead, and after about two months of heavy use, I couldn’t be more pleased. Most importantly, it makes better expresso than the Mr. Coffee. I would rate the expresso as very good to excellent.
That fact by itself is enough to recommend the Delonghi, and when you consider the price (equivalent to a week’s worth of lattes at your friendly neighborhood corporate coffee merchant), it’s a no brainer. If it breaks or malfunctions — I regret to have to say it in this brave new world of globalized and outsourced cheap labor — throw it out and get a new one. You’ll have gotten your money’s worth, I’m sure.
So what else is good about it?
Style: a matter of taste. It is sleek, modern and European in appearance. I like it.
Frothing: Strong head of steam makes this quick and easy. The broad, plastic tip unscrews easily for rinsing, and cools very rapidly (unlike the metal tip on my old Mr. Coffee; the new models may have plastic tips as well).
Filter basket: The housing is plastic (not metal), which cools rapidly and avoids the potential for burns from metal housings that are handled shortly after brewing for emptying/cleaning/reuse. There is a handy tab on the housing which flips up against the filter basket to hold it in place with one finger when you invert it and whip it madly against the inside of your plastic (hopefully) trash receptacle to empty the spent grinds. Best of all, the housing has two spouts (is that the right word?), which allows you to actually rest the housing and filter basket flat on on the counter without having to hold it as you fill it with freshly ground coffee. This a simple design feature, but it makes such a difference in everyday use compared to the Mr. Coffee, which you have to hold in one hand as you fill it. And, of course, should you choose not to use the carafe, you could make two expressos directly into the cups at the same time.
Overall a great machine that makes very good to excellent expresso, is nicely styled, and has several intelligent design features that make it superior to the Mr. Coffee. So, have I convinced you?
I was so excited to receive my DeLonghi Caffe Sorrento Bar4 4-Cup Espresso/Cappuccino Machine.
Being an experienced expresso drinker I started to brew my expresso, needless to say the frother works so so good you do not even have to turn it on. Water and steam everywhere, also the frother does not turn off, I tried so hard that the knob came off. I was very dissapointed.