At Di Bartoli, we are committed to helping people understand the key differences between the myriad of machines, so you can make the right choice with confidence.
As with choosing an espresso machine, choosing the right espresso grinder will come down to your individual preferences. At Di Bartoli, we ensure that every grinder we sell grinds finely enough and consistently enough for espresso. However, there are variations in build quality, type and size of grinding burrs, power of motor, speed, noise level, etc.
There are also variations in the mechanism used to adjust grind particle size: a 'stepless' grinder allows infinitely fine adjustments and is idea for those who like to have complete control over every aspect of the extraction process, while a 'stepped' mechanism allows you to choose from fixed increments in grind size, and is usually easier and faster to adjust, particularly for those who alternate between grinding for espresso and plunger or filter coffee.
Bitterness? Rubber taste? Sharp sourness? Not what we would like our espresso machine to produce but a surprise we all wish we could avoid when it happens. Most likely, it's the 'coffee gunk' that builds up inside the group head's shower screen and slowly finds it way to your cup. No one wants to think 'maintenance' while buying a new machine, yet the reality is you cannot avoid it, but you can keep it simple. How then, do you keep it simple, easy and manageable?
How to Choose the Right Tamper For You
Tamping is a very important step in the espresso making process. Tamping compresses the ground coffee, slowing the rate at which the espresso is extracted, liberating the full flavour of the coffee.
Coffee prepared without tamping will tend to be watery, have a straw like flavour,
Things to consider when choosing a tamper are:
· Base Diameter (to match your ‘basket’)
· Flat or Convex bottom
· Feel in your hand· Weighting (is it too heavy, or bottom heavy)
· How it looks
In order to produce predictable high quality coffee and avoid any unnecessary maintenance, it is important that your grinder be regularly cleaned, internally and externally.
- Doserless: after the last coffee, unplug the grinder from its power. Use grinder brush to remove the excess grinds that may have built up inside the chute and on externals. We recommend the following for that: Grinder Minder Pallo
- Doser: unplug the power, and use the brush to clean the excess powder from the doser chambers, if access is easy.
Roasted coffee beans have a shelf life of only a few weeks. What is more, if coffee is not stored appropriately, a number of chemical and biological changes can take place, making the coffee rancid, stale, mouldy, or worse.
- Water or Moisture
- Temperature variations
Espresso is a full-flavored, concentrated form of coffee that is served in 30 ml “shots.” Espresso is made by forcing pressurized water through very finely ground coffee beans, at 85-95 degrees temperature, extracting in that process the aromatic oils, the sugars and the soluble out of the bean. Ideally, espresso should have a thick, reddish-brown crema, a potent aroma and balanced in flavour between the sweetness, the bitterness and the sourness, leaving a lingering after taste on the tongue minutes after drinking.
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