Sunday, May 15, 2011

AeroPress Coffee and Espresso Maker with zippered nylon tote bag and an Extra 350 Micro Filters (700 Total)

AeroPress Coffee and Espresso Maker with zippered nylon tote bag and an Extra 350 Micro Filters (700 Total)The AeroPress is an entirely new way to make coffee, American style or Espresso style for use in lattes, cappucinos and other espresso based drinks. AeroPress brews simply delicious coffee, 1-4 cups per pressing. Ideal water temperature and faster brewing yields rich flavor with lower acidity and without bitterness. Other brewing processes use near boiling water and long exposure to coffee grounds. Quickly brew a variety of coffee drinks including an Americano or an espresso-style shot for use in lattes or cappuccinos. Its total-immersion system permits extraction at a moderate temperature and a short brew time. Water and grounds are mixed together for 10 seconds, then gentle air pressure pushes the mix through a micro-filter in just 20 seconds, which avoids the bitterness of long processes such as drip brewing. The air pressure also gently squeezes the last goodness from the grounds, further enriching the flavor. The total brewing time of only 30 seconds results in an exceptionally smooth brew.

Price:


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Melitta U S A Inc 640007 Perfect Brew Filter Cone

Melitta U S A Inc 640007 Perfect Brew Filter ConeFresh brewed coffee 1 cup at a time. 1 cup filter cone. Place the filter cone on a coffee cup. Insert a No. 2 Melitta cone filter. Scoop in your favorite coffee to taste. Add hot water, then indulge in a cup of fresh brewed coffee. Includes a starter pack

Price: $3.99


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Senseo Colombia Blend Coffee, 16-Count Pods (Pack of 6)

Senseo Colombia Blend Coffee, 16-Count Pods (Pack of 6)Colombia Blend starts with the Arabica beans from Colombian valleys and ravines where coffee grows with abundant sun and fruitful soil. The result is an aromatic coffee, with a strong, full taste.

Price: $33.26


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Melitta U S A Inc 628354 White Disc Coffee Filter

Melitta U S A Inc 628354 White Disc Coffee FilterDisc coffee filters keep the grounds out. Fits all percolators. Size 3 1 2" diameter. 100 disc filters per package.

Price: $1.19


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AeroPress Micro-Filters, Package of 350

AeroPress Micro-Filters, Package of 350The AeroPress is an entirely new way to make coffee. The Micro-filter removes grit, unlike other press-type coffee makers. This package of 350 AeroPress microfilters should last for months.

Price: $3.99


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Kyocera Ceramic Coffee Grinder

Kyocera Ceramic Coffee GrinderThis ceramic coffee grinder features a ceramic grinding mechanism that will never alter the flavor of the grinds, resulting in fresh, flavorful, and pure coffee. The grinding mechanism is made from an advanced ceramic close in hardness to diamond that will never rust providing ultra long-life performance. The grind adjustment allows for fine to coarse grinds and the non-slip base ensures stability. The glass container is reusable and dishwasher safe. Great for Turkish coffee, salt, pepper, green tea and sesame seeds too ! Use and Care: Clean with a neutral detergent and soft sponge. Rinse thoroughly.

Price: $49.95


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Saturday, May 14, 2011

Cashflow The Market Investing Course

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Make money with Portrait Photography!

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The Ultimate Family Organizer!

The complete toolkit for families to organize every part of their home and family life. Full of practical and easy to use planners, guides, lists etc. Affordable price for customers so high sales - high 70% Affiliate payout


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Medelco #4 Cone Permanent Coffee Filter

Medelco #4 Cone Permanent Coffee FilterMedelco permanent filters are made from high-quality surgical grade stainless steel. Dishwasher safe and environmentally friendly, our #4 cone filters are designed to work with every coffee maker using standard #4 cone filters. A great alternative to paper filters. Each comes with a 5 year manufacturer warranty.

Price: $10.99


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Cheap eBooks and Software Applications with Full Resale Rights

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Mr. Coffee ISD13 12-Cup Replacement Decanter for FT and IS Series, Black

Mr. Coffee ISD13 12-Cup Replacement Decanter for FT and IS Series, BlackThe Mr. Coffee 12 Cup Replacement Carafe is compatible with FT and IS series coffeemakers. Mr. Coffee has been making automatic drip coffeemakers for more than 35 years and is one of America's most trusted brands.

Price: $14.99


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Friday, May 13, 2011

Northwest Glass Yama SY-8 40-Ounce Stovetop Coffee Siphon, 1-Unit

Northwest Glass Yama SY-8 40-Ounce Stovetop Coffee Siphon, 1-UnitThis is a 8-cup stovetop coffee siphon, (40-ounce) with a black handle. For brewing and serving the perfect-cup of coffee. A wire grid is included for use on electric stoves, the grid is not required for gas stoves. Always use medium or medium high heat. Dishwasher and microwave safe. This is a great price for this style of coffee brewing.. Plus we always carry replacement parts.

Price: $36.00


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Senseo Vienna Hazelnut Waltz Coffee, 16-Count Pods (Pack of 6)

Senseo Vienna Hazelnut Waltz Coffee, 16-Count Pods (Pack of 6)Senseo Vienna Hazelnut Waltz Coffee Pods, gets you the gentle flavors of hazelnut and chocolate for a gourmet coffee experience that is out of this world. With the Senseo coffee maker, you can have your favorite variety of coffee made especially for you with just the push of a button. You'll never waste time cleaning up messy spilled coffee grinds because the coffee is enclosed in these revolutionary pods. There's no hassle and no fuss, just discard the pod and you're done.

Price: $33.26


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Mr. Coffee 6659 4 Cup Permanent Filter, (Filter does not include handle.)

Mr. Coffee 6659 4 Cup Permanent Filter, (Filter does not include handle.)The Mr. Coffee 6659 4 Cup Permanent Filter, (Filter does not include handle.) fits models DR4 DRX5 SP3 EC5 AR4 AD4 BL5 BL4 SPX3 NL4 NLX5

Price:


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Senseo Kona Blend Coffee (10% Kona Coffee Blend), 16-Count Pods (Pack of 6)

Senseo Kona Blend Coffee (10% Kona Coffee Blend), 16-Count Pods (Pack of 6)High-quality beans from the Hawaiian Kona belt form the base of this blend enhanced by Arabica beans from the finest coffee-growing regions. A pleasantly smooth taste with fruited tones, chocolaty accents and bold aroma.



Specially designed Senseo® coffee pods are measured servings of coffee that give you a full, smooth taste and aroma. The coffee blends are selected and roasted by the premier European company Douwe Egberts®, with a 250-year heritage.

Price: $33.26


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Chemex Unbleached Square Coffee Filter

Chemex Unbleached Square Coffee FilterTrap all those bitter oils and sediment in a filter before it can have a negative impact on your pot of coffee. When the brewing is over, simply toss the grounds and filter away.

Price: $6.00


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Mr. Coffee ECMP50 Espresso/ Cappuccino Maker

Mr. Coffee ECMP50 Espresso/ Cappuccino MakerHave the ability to make coffeehouse quality espressos and cappuccinos in the comfort of you own home. The Mr. Coffee 15-bar pump espresso maker delivers high-quality drinks on a consistent basis. The thermal block heater makes brewing faster and a removable water reservoir makes it easier to get started.

Price: $99.99


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Thursday, May 12, 2011

Ausight World Importers Directory

Worldwide fish, seafood, fruit, vegetable, beverage, candy, meat, edible oil and grain importers, distributors and wholesalers listed. All data are collected from major international trade shows or importers direct submission.


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Bodum Chambord 4-Cup Coffee Press

Bodum Chambord 4-Cup Coffee PressBrewing a perfect cup of coffee is easy with the Chambord coffee press. Just add one scoop per cup of water, add hot water, wait 4 minutes, then press and enjoy. Pressed coffee is measured in European cup sizes, so the 4-cup press brews four 4-ounce cups of coffee, or about a mug and a half. Perfect for home or office, the Chambord 4-cup press makes brewing simple and easy. To clean up, just compost the grounds or dump them in the garbage and rinse the press. The entire unit is dishwasher-safe and the parts are replaceable. Press coffee is accepted around the world as one of the best ways to brew coffee because there are no paper filters to soak up the essential oils that provide the balance and flavor. In addition, the press combines excellent surface-area contact between coffee and hot water, producing the best extraction process. The key ingredients of a good cup of coffee are freshly roasted coffee that has been freshly ground, surface-area contact with water that is just off of a boil to maximize the extraction process, and contact time, to allow the extraction to complete. The Chambord coffee press meets all of these requirements, and the entire brewing process is quick and easy, yielding a balanced and flavorful cup of coffee time after time.

Price: $49.50


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Wednesday, May 11, 2011

DeLonghi EC155 Espresso Maker

DeLonghi EC155 Espresso MakerThe DeLonghi Espresso Maker has a patented dual-function filter holder for use with ground espresso, this unique filter mixes air into the brewing process to produce a perfect crema. Distinguished by it's caramel color, the crema is the essence of authentic espresso. The filter also accommodates E.S.E pods. This great Espresso machine offers a swivel jet frother that makes cappucccino, latte or any other frothy milk beverage with ease. The 35 ounce (1Liter) removable water tank can now be filled right at the sink. Plus cleaning the tank has never been easier. The removable drip tray also lends itself to easy, hassle-free, clean up. Many other feature set this Espresso machine above the rest, its self priming operation, stainless steel boiler made of durable, high quality stainless steel, two separate thermostats so water and steam pressure are controlled separately. The adjustable steam emission for making the perfect cappuccino and the ON/OFF switch with indicator light that allows for easy operation.

Price: $140.00


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Bosch TAS4511UC Tassimo Single-Serve Coffee Brewer, Silk Silver

Bosch TAS4511UC Tassimo Single-Serve Coffee Brewer, Silk SilverBetter Brewing By Design TASSIMO is a brewing system unlike any other. Remarkable in its ability to offer an exceptional combination of quality, convenience, consistency and versatility. Only TASSIMO offers a choice of coffee, cappuccinos and lattes made with real milk, crema, tea and hot chocolate. Each perfectly brewed, fresh by the cup, at the touch of a button. The secret to brewing each cup perfectly is the patented TASSIMO DISC (T DISC) technology. A unique barcode on each T DISC tells the TASSIMO machine how to prepare your chosen beverage using the optimal brew time, temperature, and amount of water. Because the brewing takes place inside the T DISC, you can prepare different drinks, one after the other, with no flavor transfer from cup to cup. Compact, modern design with satin-silver panels with chrome accents. The integrated LED-user interface guides you through every step of the brewing cycle and convenient on/off switch in the front of the brewer makes operation easy and intuitive. The brewer automatically reverts to stand-by mode after every brew cycle thereby saving energy when not in use. Automatic cleaning and de-scaling program ensures easy cleaning and virtually no-effort maintenance. The brewer includes an XL 67 ounce removable water tank and 2 MAVEA water filters. An integrated storage compartment for Service TDISCS and power cord.

Price: $169.99


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Black & Decker DCM675BF 5-Cup Drip Coffee Programmable Maker with Permanent Filter

Black & Decker DCM675BF 5-Cup Drip Coffee Programmable Maker with Permanent FilterThere's nothing like a cup of fresh, flavorful coffee to start your fast paced morning. 5 cup coffeemaker brews great-tasting coffee quickly and hassle-free with an easy-fill water reservoir and the hot plate keeps it warm. Has a programmable brew time to have it ready exactly when you need it. An active lifestyle like yours can't have delays with your coffee. Soft digital touch pad and convenient automatic shut off leaves your mind worry free of important things like forgetting to turn your coffeemaker off. Permanent filter is great as is the cord storage, leaving more space and less mess on your counter. Water indicator clearly visible for anyone to see. Sleek design looks good on any countertop. Perfectly small and convenient for the person on-the-go.

Price: $29.99


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Tuesday, May 10, 2011

OnlineHomeSurveys.com- Brand New Survey Site 75

Professional Design, Affiliates Earn 75% Per Sale, Awesome Conversion Rates. Affiliates Go To: OnlineHomeSurveys.com/Affiliates.html.


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HIC No. 4 Filter Cone, Porcelain

HIC No. 4 Filter Cone, PorcelainWhether you drink a little coffee or a lot, the Harold Import No. 4 Porcelain Filter Cone will save you time and money. Keep those hard earned dollars in your pocket. Save precious counter space. You don’t need expensive and bulky coffee machines to have great coffee at home. With the Filter Cone, fresh brewed coffee is quick and easy. Simply place coffee filter in cone, add ground coffee, place cone over coffee cup and pour boiling water over the coffee grounds. Once your coffee is brewed, simply discard filter and grounds. Throw the cone in the dishwasher and voile. … you’re done and ready to enjoy a cup of fresh brewed coffee. Quick, easy and inexpensive. Not only will it be quick and easy, it’ll be better; most people who drink coffee prefer a certain brew – strong, medium or mild – and with this devise you can create individual-inch cups of coffee for your guests … or let them brew their own cup of coffee, the way they like it – at the strength they prefer. You can’t do that with a conventional coffee maker. No. 4 coffee filters, not included.

Price: $10.99


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Garage Sale Strategies For EBay(R) Success

The EBay(R) Sellers Guide To Finding Profitable Hidden Bargains At Garage Sales To Resell On Online Auctions.


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Hamilton Beach 48465 Brewstation Summit Ultra 12-Cup Programmable Coffeemaker

Hamilton Beach 48465 Brewstation Summit Ultra 12-Cup Programmable CoffeemakerHamilton Beach Brewstation Summit Ultra 12 cup Programmable Coffee Maker. One hand dispensing so your last cup tastes as fresh as the first cup. This coffee maker has several brewing options making it one of the most versitile on the market. Choose from bold, regular, iced coffee or small batch options.

Price: $69.99


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RSVP Terry's Tamper

RSVP Terry's TamperDesigned by a professional barista, this tamper is made of heavy cast metal and compresses espresso like nobody's business.

Price: $7.99


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Monday, May 9, 2011

Hario Ceramic Slim Mill, Dan Gray

consumer product reviewsPosted: April 28, 2011, 5:38pm
Iberital MC2, Starbucks BaristaQuality well above expectations. Somewhat inconsistent grind but overall an excellent hand grinder which will be hard to beat.Well made. Good shape. Easy to hold. Fast. Good quality conical burr.Play in burrs. Inconsistent grind.I purchased this as a travel grinder. I have used 'box-and-draw' style hand grinders in the past and have always found the grind produced of poor quality or very time consuming. I wanted a manual grinder to remove voltage concerns and because I was unwilling to use a small blade 'grinder'.

This grinder is absolutely fine for press-pot or drip use. It feels very solid and is well above the mark in terms of quality. It feels very robust. I would disagree with various online reviewers assessments of 'consistent grind'. The grind is not consistent, particularly when grinding course for press-pot. I think this is because there is  a noticeable degree of play between the top and bottom burr which is exasperated by the force reversals when operating the handle (which appears flimsy but  feels very robust when in use). I think that the ease of use makes up for this inconsistency however.

I am certain that it would go fine enough for espresso but can't think of a situation where you would want an espresso machine and a hand grinder.

Overall - excellent quality and I don't thing you could do better for a travel grinder when using a press pot. That said, expect quite a lot of sludge due to the inconsistent grind.

My personal travel solution is to boil water in a pan, remove from heat and cool slightly, tip in coffee, stir and wait for three minutes then pour through a Bodum Coffee Solo without the insert (one-cip drip brewer) straight into a mug. This gives a very compact travel solution.

Very smooth from a retailer I had not used before. Delivered to hotel in three days.Posted: April 28, 2011, 5:38pm InteractivequickNav Quick Jump Home Page Opinions    Karen Hamilton    Mark Prince    George Sabados    Paul Pratt    Mark Prince    Liz Clayton    Arthur Wynne    The Interview    BGA Files    Contests    Professionally Speaking    The Ethical Bean    Road Reports    Newbie Revelations    The Cafe Stage Consumer Reviews    Consumer Espresso    Prosumer / Pro Espresso    Grinders    Coffee Makers    Vac Pots & Others    Roasters, Accessories & Misc CoffeeGeek Reviews    Detailed Reviews    First Looks    QuickShot Reviews Guides & How Tos    Milk Frothing Guide    Cupping for Beginners    Espresso Machine Buying Guide Resources    CoffeeGeek FAQ    New and Noteworthy    News Items    Press Releases    Copyright Information    Privacy Policies    Terms and Conditions    Current Advertisers Forums    Espresso    Coffee    Articles    Members    Regional

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Bunn STX Specialty 10-Cup Home Coffee Brewer with Thermal Carafe

Bunn STX Specialty 10-Cup Home Coffee Brewer with Thermal CarafeBunn patented brewing system holds water at the correct temperature, creates turbulence in the filter basket to fully extract coffee flavor and brews in 3 to 4 minutes so your coffee is never over-extracted and bitter. The power of the bunn brewing system starts with ready to brew hot water in the stainless steel tank. Water is kept at the ideal brewing temperature of approximately 200-degree fahrenheit with an internal thermostat. This means that when you are ready for fresh, hot coffee, it’s on its way. This is where the brewing magic happens. The patented spray head design showers water quickly and evenly on all the coffee grounds to ensure that they float and the coffee flavor is extracted from all the coffee equally and completely. This all happens in 3 to 4 minutes so your coffee is never over-extracted and bitter. Coffee lovers know that a thermal carafe treats the coffee inside with tender loving care. The stx features a stainless steel vacuum insulated carafe that keeps coffee hot without overheating.

Price: $229.99


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EZ-Cup Filter Papers by Perfect Pod (50 Filters)

EZ-Cup Filter Papers by Perfect Pod (50 Filters)Perfect Pod EZ-Cup Filter Papers

Use any coffee in your Keurig Coffee Machines!

Self tamping spring extracts a better cup of coffee or tea.

The EZ Cup filter refills MUST be used with EZ Cup (Sold separtaely).

Simple to use and reuse!

1. Place paper filter in center of EZ Cup and wrap edges around EZ Cup

2. Fill coffee into filter

3. Close paper filter lid and wrap lid edges around rim

4. Close the EZ Cup lid and make sure it is tightly closed. Insert in your Keiurig machine as you would a K-Cup

Requires EZ Cup - can only be used with Perfect Pod EZ-Cup.

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Cape Town Magic: The Comprehensive Visitors Guide

Western Cape Locals Reveal Amazing Cape Town Secrets, including the Top Wine Estates, Restaurants and Hotels, Game Viewing, Top 10 Golf Courses, Whale Watching Secret Spots, Adventure Sports, and much more...


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Your Insomnia Solution

Your Insomnia Solution is a digital product to assist people who have sleeping issues. It has been design to use all natural means to first identify what's causing the problem and then quickly and easily fix it.


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Cuisinart GTF-B Gold Tone Coffee Filter

Cuisinart GTF-B Gold Tone Coffee FilterGold tone cupcake filter

Price: $20.00


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Sunday, May 8, 2011

The Quick Start Guide To Make Money Online

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Senseo Paris French Vanilla Coffee, 16-Count Pods (Pack of 6)

Senseo Paris French Vanilla Coffee, 16-Count Pods (Pack of 6)This french vanilla delight creates a great tasting gourmet coffee experience for every mood.

Price: $33.26


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Bosch TAS6515UC Tassimo Single-Serve Coffee Brewer, Twilight Titanium

Bosch TAS6515UC Tassimo Single-Serve Coffee Brewer, Twilight TitaniumBetter brewing by design. Tassimo is a brewing system unlike any other. Remarkable in its ability to offer an exceptional combination of quality, convenience, consistency and versatility. Only Tassimo offers a choice of coffee, cappuccinos and lattes made from real milk. Cup stand lights switch off when not in use for more than 5-minutes. Tassimo is the only hot beverage system to feature perfectly brewed starbucks coffee. Each T disc's bar code signals to the machine the optimal amount of water and temperature required. This heats the water extremely quickly and more efficiently than traditional methods.

Price: $199.99


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Bodum Brazil 3-Cup Glass Coffee Press, Black

Bodum Brazil 3-Cup Glass Coffee Press, BlackThe Brazil works on the same principle as all coffee presses. It combines coarse ground coffee with water that is just off of a boil. This combination along with 4 minutes of extraction time allows the oil and acids that give the coffee it's flavor to be completely extracted so you get a balanced and flavorful cup of coffee each time. After 4 minutes, just press and enjoy. There are no paper filters to soak up the oils, and cleanup is a snap. The 3 Cup Press is 12 oz and yields 3 - 4 oz. cups of coffee.

Price: $23.00


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Cuisinart DCC-2700 Brew Central 12-Cup Thermal Coffeemaker

Cuisinart DCC-2700 Brew Central 12-Cup Thermal CoffeemakerCuisinart continues to offer coffee lovers more options than ever with the introduction of the stunning new brew central 12-Cup Thermal programmable coffeemaker. The control panel features easy to use settings for regular or bold brew strength , 24 hour programmability and 1-4 cup setting. There is even a light that signals "time to clean." The thermal carafe keeps coffee hot, and the hands free lid seals out air to keep it fresh for hours. Coffee doesn't get any better, or easier, than cuisinart.

Price: $235.00


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Saturday, May 7, 2011

Baby Bump Fitness

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Weight Based Grinding Becomes Reality: Baratza's New Thing (Exclusive)

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For more than a decade now, everyone from the world's top coffee professionals to the most isolated home coffee enthusiast has been bemoaning a very glaring omission from the world of coffee and espresso grinders: the ability to accurately grind a specific amount of coffee by weight and to do it repeatedly.

Grinder manufacturers have for years now either declared the weighty problem to be too difficult, or have just chosen to ignore it. It has even happened in CoffeeGeek's forums: representatives of major grinder manufacturers have discussed the difficulties of incorporating accurate scales into their grinders, and having the grinder tied to these scales so that if you typed in 19.2 grams, you got 19.2 grams in the filter basket.

Baratza, a company based out of Bellevue Washington knows only too well about these difficulties. But they also know about the desire, heck, the demand by coffee and espresso professionals to have a grinder capable of accurate weight based dosing for a wide variety of coffee needs, from the smallest cupping volumes (12 grams) on up to 1 litre or more brewing volumes (64-80 grams of coffee).

In the past few years, the company set about to tackle this problem. And at SCAA in Houston in just a few short weeks, they will be demonstrating some late-prototype devices that bring the dream of accurate, weight-based dosing grinders to reality.

These two products are the Esatto Grinder Attachment accessory, and a new Baratza Vario model, called the Vario-E.

The Esatto Grinder Attachment

Click for larger image This was the initial product dreamed up by Kyle Anderson at Baratza to answer the needs of baristas and coffee professionals. He had heard for a long time about the desire to have a weight-based dosing solution for grinders.

"As we watched the slow coffee movement -- the single cup brewing method -- grow, we heard more and more from people the importance of weighing the coffee." Anderson said. "At the request of a coffee shop owner who uses our Virtuoso for single cup brewing, well, he asked about the possibility of a grinder that weighed the coffee automatically. I drew him a sketch -- literally on a napkin -- of an example of such a solution and he shouted 'yes, that's it!' That was literally how the Esatto was born. The Vario-E was just a logical extension of the same idea."

The Esatto, as you can see in the picture to the right, is a 12 1/4" by 5 1/4" wide attachment that adds about 1" overall height to the grinder it is attached to. It is compatible with all existing Maestro Plus, Virtuoso and Preciso grinders.

The way it works is fairly straightforward. Your grinder actually slots into this device. You take the grinder's existing cord and tuck it into the grinder as much as you can. The remaining powercord fits into a recess in the back of the Esatto attachment. The grinder's powercord plugs into the Esatto itself. One screw tightens up everything, and after this point, you have a weight-based dosing grinder, with guaranteed accuracy better than 0.5g, and in reality, accuracy down to 0.2g or tighter (all numbers subject to final testing, which is happening in May). For all brewing methods save for espresso, 0.5 grams accurate is not only good, but I'd go so far as to call it near perfect: I would challenge anyone to tell any difference in a cup of coffee brewed with 28g vs 28.5g. It cannot be done.

For espresso, you want more accuracy, and 0.2g is not only within acceptable range, I'd say it is definitely within a target range that even the world's top espresso judges would be hard pressed to taste a difference in. In coffee cuppings, where the average measurement is 12-14 grams, accuracy is also extremely important but again, a 0.2 gram variance is within most cupper's tolerable limits. (I talk more about accuracy below in this article).

The Esatto will be demonstrated in a late-model, working prototype at this year's SCAA show in Houston on April 28 to May 1, 2011. Baratza's booth is #1825.

Even better, Baratza expects to start shipping the Esatto in June, 2011. The projected price? $149 US dollars.

The Vario-E Weight Based Dosing Grinder

Because of the digital vs. mechanical natures of the Vario grinder versus the Preciso / Virtuoso / Maestro Plus, creating an Esatto attachment that would also work with the Vario was impossible. The problem is the boot-up time the Vario required each time it is powered on.

Anderson's solution for this? Just design a brand new grinder with the Esatto components built in. After all, the Vario had internal architecture, cpu power and memory to handle all that the Esatto does. So that's exactly what he did - they took the company's Vario model, took out the timing functionality, and built into it the weight-based dosing system. The scale system is incorporated into the same footprint as the existing Vario. Everything's built in, and with the grounds-bin in place, you'd be hard pressed to tell a Vario-E from a Vario model.

There are a few things you're giving up with the Vario-E grinder, and they are important to note. First, there is no portaholder included with the Vario-E grinder because the weight-based dosing system is incompatible with portafilters (again, more on this below). Second, the timer elements of the grinder are stripped out of the onboard programming. Most of the controls are exactly the same, but on the Vario-E they correspond and are related to weight based settings.

Also, existing Vario machines are in no way compatible (upgradable) to the Vario-E model. With this new machine, Baratza has a one-two punch in their Vario lineup: a digital timer version, or a digital weight dosing version.

Probably the best news is the price. Where the Esatto attachment is $149, the Vario-E is only $100 more than a standard Vario - the projected MSRP price will be $549. And this product should also be ready to ship sometime in June, 2011. Again, Baratza will have a working prototype at the SCAA show in Houston on April 28 to May 1, 2011. Baratza's booth is #1825.

What Weight-Based Dosing Means

In short, weight-based dosing on a grinder means better coffee for you and me.

It means we have highly repeatable results from a grinder that ensure consistency from cup to cup. That's the key with both the Esatto and the Vario-E: even though the grind may be off by 0.1 or 0.2g from what you programmed in, it will always be off by the same amount as long as you don't change the whole bean coffee or grind fineness setting.

What this means is this: if you want to grind 20 batches for press pots, the Esatto system delivers you exactly the same dose for all 20 pots. There is little or no measurable variance in weight from the first batch to the last. The only variance is what you programmed in vs what the grinder grinds into the bin, and that variance is around 0.2g or better.

This is especially a boon to commercial cafes doing by the cup slow coffee brewing. Imagine a cafe with a four-station Hario V60 brewing setup. They have four Vario-E grinders, each with its own coffee. After a dial in process, they find that their Honduran coffee is best at 22g dose, but their Ethiopian is best at 19.5g (as dosed by the Vario-Es). Each Vario can be set up for its specific coffee and all day long, it will grind out exacting doses of 22 grams. Or 19.5 grams. or whatever the barista programmed in.

This means no secondary step of weighing the coffee - just set, and forget. Given how (relatively) fast the Vario (and Preciso) grind at (2.2/2.5g per second for drip) this can be a real time saver in most cafes.

It also means it is a real coffee saver too. Since the grinder only grinds out your exact dose, it means little or no waste: the cafe gets more cups per lb brewed than with any other grinder. Over the course of a day, week, month, this can add up to tens and hundreds of dollars saved. One of my local cafe friends believes the Vario-E can pay for itself within 2 months or less in his cafe with its near-zero coffee waste.

In the home, weight based dosing is also highly desired for many reasons. I'm just going to present one out of the box example:

You're the home barista. You geek out on coffee, you measure everything. You weigh everything. You time everything. Meanwhile, your spouse just wants a good cup of coffee. This is one more step to he or she being able to have that, on their own, thanks to the grinder doing the weighing for them. You program in the weights and set the preset buttons (there's three). In the morning, your spouse just has to hit one button and voila, the grinder has ground out an exact dose for their morning press pot. Or morning espresso. No muss, no fuss, no scales, no obsessive compulsive home coffee geek looking over their shoulders.

Developing the Esatto Weight Based Doser Attachment

Having an idea on a napkin doesn't translate very well at times to an actual product. There were many unforeseen challenges for Anderson in developing the Esatto Attachment. "Accuracy, repeatability, ease of use, compatibility with current grinders, ease of assembly for customers, and a few others I'm sure that will come to mind later," he said, when asked about these challenges.

Accuracy was probably the biggest challenge. From the get go, Anderson not only wanted this solution for manual pourover and press pot users, but for the most demanding of coffee brewing methods: espresso. And it was this quest for accuracy in the settings versus output that put the idea of having a portafilter system on the shelf: the Esatto (and the Vario-E) both only work with a coffee grinds bin (I have more on the portafilter issues below).

By having the Esatto grind into a grinds bin, accuracy is pretty tight on this new grinder system. "we can deliver close to 0.1 grams accuracy with the grinder," said Anderson. "There is variation depending on which grinder is used -- the Maestro Plus / Virtuoso versus the Preciso -- and the degree of grind fineness selected by the user." I explain more about this below in the Challenges section.

The Challenges

Weight-based dosing on a grinder is more challenging than you might think it is on the surface. There are many factors in play that can disrupt the accuracy of such a system, especially when you want accuracy down to 0.1 grams. It is these very challenges that have caused many commercial grinder manufacturers to not even bother developing a weight-based dosing system for their grinders. Here are just a few of them.

Portafilters: The Esatto and Vario-E grinders are not portafilter compatible. And this is not for lack of trying.

The problem has to do with the handle on the portafilter. This creates a weight unbalance, one that is physically corrected by Baratza's hook and fork design of their Portaholder (on traditional espresso grinders, this is corrected by you, the barista, holding the handle while dosing). Even though the Portaholder corrects this with a hook, the weight is still off balance and because of this, is nearly impossible to accurately weigh and tare using a conventional lever arm scale system (which weighs from below).

It is impossible because of the different sizes, shapes and weights of various portafilters. If every portafilter in every machine was exactly the same shape, dimensions, weight and design, then Baratza could have programmed in a calibration offset to allow for the use of their Portaholder and a portafilter. However, since reality is there are literally thousands of variants of portafilter designs (and even more when you factor in filter baskets used), this could not be overcome by any fancy programming - the physics of how a scale works and how the portafilter's handle is offset to the weight prevented this.

Because of this, the Esatto attachment and the Vario-E grinders cannot do weight-based dosing directly into a portafilter. But, since the grinder is guaranteed to be accurate down to 0.5g, and is generally accurate down to 0.2g or better, grinding into the catcher bin then pouring the ground coffee into a portafilter filter is a good solution for very accurate, on the fly grinding by weight for espresso preparation.

One other positive note for espresso people: the finer the grind, the more accurate the setting vs. real weight of coffee is on the Esatto system. This is because a finer grind takes a bit longer to do per gram than a drip or press grind.

The Float: If you manage to set up a grinder with an incorporated 0.1g resolution scale, and have digital controls set so as soon as the scale reads your pre-programmed amount (let's say 30 grams for sake of argument) the grinder stops, several elements come into play: if you stop the grinder as soon as the scale hits 30g, there's still some residual grounds that will fall into the grinds-catcher, bringing your total up. On a grinder like the Anfim Super Caimano, this could be another 1 to 2.5 grams. On the Vario, with its near 0g retention, it still can be as much as 0.5g.

Other problems are present: for example, even if the digital controls stop the grinder as soon as it measures 30 grams in weighted output, the burrs don't instantly stop - they spin down. The spin down is quick - less than half a second, but spin down none the less, chewing up more grounds to fall out. This can be another small amount of coffee, depending on the grind setting chosen.

A third problem is the fineness of the grinds. A grinder doing an espresso grind takes longer to do a gram of ground coffee than a grinder set for press pot. This length of grinding time factors into any kind of solution for the spin down and residual fall of grinds.

A fourth problem is how fast the grinder is: for example, the Esatto attachment fits the Maestro Plus, the Virtuoso and the Preciso, but the Preciso grinds twice as fast as the Virtuoso does. And a firth problem is the scale itself (covered more below) and how much lag time it has in reading weights and sending that information to the Esatto's microprocessor.

With all of these issues, you have to start looking into using algorithms (if the grinder's CPU knows in realtime what the grinder output per second is, and the grind fineness level is) or preset "offsets" (ie, if you program in doing 30 grams, the grinder will actually stop the motor at around 29 grams) in order to have as accurate a possible dose.

And the latter is what Baratza has done with their Esatto attachment - they've programmed in a preset offset number that finds a happy medium between the three grinders it is built for, and what happens between the range of turkish grind and press pot grind. It does reduce the accuracy a bit of the device - current testing shows it to be within 0.2g on average, and sometimes as much as 0.1g. Even a cupping sample can live with a 0.2g variance, so the target they've achieved is pretty remarkable.

On the Vario-E, things should be even better, since Baratza's CPU knows what grinder it is being used with, and the calibration offset would have a tighter tolerance.

The Scale Itself: you may have noticed that most scales with a 0.1g resolution say just that: "0.1g resolution". They do not say "0.1g accurate". In fact, most scales under $500 are only truly accurate to within 0.3-0.5g, even the scales that resolve to 0.01g. It has to do with simple physics, dust, ambient temperatures, airflow and more. Even light shining on a scale (especially sunlight) can affect accuracy by as much as 0.2g or greater.

Baratza tested many scale components, and eventually settled upon a 300g max weight, 0.1g resolution scale that had a very quick reading time and was reasonably accurate. Could it be better? It could be, but this would mean adding $100s to the price of the product.

System Compatibility. The desire from the get go to make the Esatto attachment "universally compatible" with Baratza's entire lineup was quickly beaten down by the low end and high end of their existing grinder lineup. On the low end, the Maestro had a different physical bottom and different mechanical switch, making it difficult to design a universal mounting base that would work with it and the rest of the Baratza lineup. On the high end, the Vario had challenges with it's boot up time lag and different base.

So Baratza decided to built the Esatto to fit three of its five grinders: the Preciso, the Virtuoso, and the Maestro Plus. Even so, there are enough differences between the three grinders that making the Esatto compatible with all three out of the box presented some unique design challenges.

Availability

Baratza is demonstrating the Esatto Grinder Attachment and the Vario-E grinder at this year's SCAA show in Houston, between April 28 and May 1. They are also taking orders at that time. Both products should be available in late June in many retail channels around North America, and should show up in Europe, Asia and Australia / New Zealand later this year.

The Esatto attachment has a projected MSRP price of $149. The Vario-E grinder is projected for a MSRP of $549. We will be getting early production models of both products and will put them through a series of tests for a future article on CoffeeGeek.


View the original article here

Cuisinart DGB-650BC Grind-and-Brew Thermal 10-Cup Automatic Coffeemaker, Brushed Metal

Cuisinart DGB-650BC Grind-and-Brew Thermal 10-Cup Automatic Coffeemaker, Brushed MetalThe easiest way to great coffee is the Cuisinart Grid and Brew. This 10 cup coffeemaker automatically grinds the beans right before brewing to deliver the freshest coffee flavor and the thermal stainless steel carafe keeps it hot and fresh for hours at a time. Because it's fully programmable with a large control panel, it's easier than ever to enjoy a hot cup of coffee any time of day. Quick, easy delicious - great coffee is automatic with the Cuisinart Grind and Brew.

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Friday, May 6, 2011

Cuisinart DBM-8 Supreme Grind Automatic Burr Mill (CCM-16PC1)

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illy Caffe Scuro Whole Bean Coffee (Dark Roast, Black Top), 8.8-Ounce Tins (Pack of 2)

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Copco 2510-9963 Acadia Reusable To-Go Mug, 16-Ounce Capacity

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Cuisinart DGB-625BC Grind-and-Brew 12-Cup Automatic Coffeemaker, Brushed Metal

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Cuisinart DCC-RWF Replacement Coffeemaker Water Filters, Set of 2

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Capresso Infinity Grinder, Qiao Kai Law

Written on Feb 13, 2011

This is by no mean a great espresso grinder.It is acceptable, but not great. So if you have the money to throw around, I will definitely recommend to spend a little more and get a decent grinder for at least about $200, such as Nemo Lux etc. However, if you are on a tight budget like I was (below $100), Capresso Infinity is one of the best option out there.

Pro:
i) Cheap ($83 shipped new burr grinder, what more could you hope for?)
ii) Acceptable grind particles(pretty consistent to me)
iii) Best bang for the bucks under $100 (mind you, they have the best quality burr amongst its league)

Cons:

i) Fair amount of ground retain (can be reduced by tapping the housing at every single use, I guess that is the price to pay for such a cheap price, I don't mind it though as I cant afford any better)
ii) Limited adjustment with just about 16 settings , but only 4-6 of the finest settings are for espresso. You can mod it into stepless, but not without cons(difficult to retain setting).

Conclusion: It is definitely, if not the best, one of the best budget burr grinders out there. I am able to get about ~2 oz in ~25 second using my used Carezza. But the thing is you need to tap it at every single usage to get most of the ground retains out. If you can bear this, it's definitely worth it. There's no static issue for me by the way.

One thing to note, I have never owned any entry-level or pro grinder at $200+. So the consistency and quality seems acceptable for me. You can take my words as coming from a newbie. Overall I am pretty satisfied with the performance so far. I would definitely upgrade if I have got the cash $$

For those that are serious into espresso (I am serious too, but am just a student without much cash =P ), I recommend you NOT TO get this grinder. Get something better than this, expect to spend at least about $200+.

Also note: I've never used a hand grinder before. So I do not know how does this Capresso infinity compare against those Zassenhaus's hand grinder. Probably better, probably worse,who knows. But Inifinity is definitely acceptable for me for now. The thought of grinding for 3-5 minutes for a double shots kinda detered me from buying the Zassenhaus: what if you wanna make espresso for the guest?


View the original article here

Thursday, May 5, 2011

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State of Espresso 2010

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Click for larger image In my last article I talked about how I've seen espresso changing in the last few decades and how at any given moment of time we (as an industry and as coffee lovers) feel we are quite skilled in the art of espresso. But fast forward a few years and we realise we barely knew squat. This is because we still, to this day, know next to nothing about the most complex brewing method we've ever thrown at the roasted coffee bean.

And that is exactly what makes espresso so exciting and intriguing for me. We have so much to learn and understand, and it will never end!

So where are we with espresso in 2010? Let me present you with the following.

The State of Espresso in 2010

There's actually "states" of espresso, not just state. One has to do with pressure profiling as the new shiny thing. Another has been going on for a few years now - the trend towards single origin espresso (which I discussed at length in the previous article). Yet another has to do with the phantom on the horizon (and one I happen to believe will improve espresso dramatically - much more so than pressure profiling): temperature profiling. And lastly, a state of espresso that I am always concerned with and I wish more industry professionals (especially baristas) would pay heed to: the state of espresso in the home. Let me share some thoughts on all four states, and also touch on some other trends in espresso, especially in the home.

Pressure Profiling espresso shots
Andy Schecter, the guy who brought us all the PID in temperature control on espresso, was at it again in 2007 at Long Beach when he showed off a very experimental pressure control system for espresso brewing that let the barista change the pressure of the water.

Fast forward a few years, and you have two companies - La Marzocco and Slayer - pushing out the first commercial pressure profiling systems on espresso machines. Even my Speedster and paddle group GS/3 allow for some rudimentary pressure profiling (going from neutral water pressure to 3 bar to pump pressure and back to 3bar). The GS/3 paddle group even allows you to restrict the line pressure flow somewhat, giving you lower than 3bar preinfusion if you like. I also wrote on my Tumblr account a more detailed walk through on how the Speedster handles pressure profling.

I've now spent a fair amount of time brewing with pressure tweaks, and tasting others' efforts on pressure profiling systems, to develop an opinion on it all. The words of Shakespeare come to mind: Much Ado About Nothing.

It may be that pressure profiling will eventually lead to better espresso, but I just don't think we know enough about the espresso brewing process for even a good barista to get much out of these systems. I certainly don't see any consistent improvements to the taste of the coffee. I do see changes in how the coffee tastes, but for the most part, they aren't what I'd consider good changes.

I'm not the only opinion on this, and others have different takes on it all. Tim Wendelboe recently wrote about the Strada machine on his blog, and at one point he writes:

"Working with pressure profiles, when it comes to taste,  is very difficult. It changes the taste of the espresso so much that you can get anything from syrupy sweet espressos to more elegant and transparent shots. It is also very easy to make really bad tasting shots. I no longer know what I want my espressos to taste like. It is very frustrating! Therefore I think one needs to have a clear vision of what the espresso should taste like before one starts playing with profiles."

This is a former world champion barista, and someone who is constantly pushing the envelope on espresso brewing techniques... if he's finding it difficult... how do you think the average barista in the average cafe will do with this technology?

I think the industry is throwing way too much time and effort (not to mention cost and costly machines more prone to breaking down) towards this phantom power, phantom hope of improving espresso known as pressure profiling. I think instead, our industry should continue the path that first lead to dramatic breakthroughs in the early part of the 21st century: temperature.

Temperature profiling
Temperature profiling makes a hella lot more sense to me when it comes to improving espresso. It's a known fact by our industry that coffee's flavour, extraction, and potential is radically changed by different brewing temperatures. We know that too-hot water, especially at the end of the shot, extracts way too many bitters. Too cold water, especially at the start of a shot, extracts too many sours and excessive acidity.

There's a really simple test you can do to see how temperature affects the stages of a shot. Line up five shot glasses on a flat piece of narrow wood or shallow stand. Stick the entire contraption under your portafilter spouts so the first shot glass is lined up to receive both streams from the spouts. Commence a shot pull. Every five seconds, slide the stand so the next shot glass lines up under the spouts. Continue doing this until you've broken down the shot into five shot glasses, each holding 5 seconds worth of espresso pull. Taste the results.

The first shot glass may seem overly sour and viscous. This is because the temperature on the machine wasn't high enough to garner an ideal extraction (sidenote: this is related to a few things: the bed of coffee "eats" up most of the thermal water temperature early on; also the bed of coffee isn't fully saturated yet; third, early on in extraction, more C02 and soury elements may be extracted).

The middle two or three shot glasses will probably taste the best, where balance in the temperature + extraction were ideal. The second to last shotglass might taste a bit thin and bitter, and the last one excessively so.

If you're fortunate enough to have a PID controlled espresso machine, run the same test with temperatures as high as 206F, and as low as 180F, and taste all the shot segments... you might be surprised by the results.

Just running these tests opens up ideas about controlling water temperature (and changing it) throughout the entire shot. How much would our shots improve if we could blast the first five seconds with 206F water, but quickly ramp it down to 199F at 6 seconds in, and slowly decline it to 195F by 20 seconds in. Then rapidly decline the temperature more for the last five seconds, perhaps settling at 185F as the final temperature?

There are ways to do this. A two-flow system, one via line water (usually around 65F or lower), one via boiler water (say optimized to 212F via PID control) intermixing and changing volumes on the fly could deliver much more precise temperatures.

At the very least, I believe it would lead to much more dramatic improvements in espresso shot quality than any pressure profiling system could do.

Single origin espresso
I talked quite a bit about single origin espresso in the last article, but left out many additional thoughts. First, a small recap:

single origin is popular at barista competitions because they can be described more accurately and are more repeatable than blends.
single origin is more popular with baristas because of the same reason - it presents repeatable, easily describable shots for customers.
single origin espresso lets the roaster / shop owner / barista share a more direct story about the farmer and where the coffee came from (this, IMO, is SO's only saving grace).
single origin is easier for roasters to roast because there are no blend interactions to worry about - they can just figure out the best roast profile for one type of coffee and roll with that.
single origin espresso leads some baristas / cafe owners / roasters towards non espresso brewing methods because they can taste more flavours and non espresso methods are less frustrating to brew.
single origin espresso is hurting "the art of the blend", leading some major specialty coffee roasters to put less focus on one of the most difficult things about roasting (finding the perfect blend) and thus not developing that skill as much. (also, there's been some good discussion and differing opinions on my thoughts on single origin espresso in the thread for the previous article - definitely check it out)

One of my issues with single origin espresso from a personal view point is on taste and how boring single origin can be. "Boring" is a strong, polarizing word to many of my friends in coffee and espresso, so I feel the need to expand on this a bit.

Espresso brewing is a magnifying glass: it will highlight the most prominent things in an exponential way. Minor defects in a cupping (like slightly too bright or acidic, as an example) can become magnified and blown out of proportion when the coffee is brewed as espresso.

Espresso also tends to magnify prominent tastes (both good and bad) and obliterate more delicate tastes. Many see this as one of espresso's biggest failings - things they tasted in the cupping glass aren't present in the espresso shot. I don't see this as espresso's biggest failing: I see it as single origin espresso's biggest failing. The espresso brewing method is not to blame - instead, it is your choice to throw only a single range of beans from a single part of a single farm, roasted a single way at a process that frankly, demands more.

That single range of beans from a single farm roasted a single way will taste kind of singular. Some love that aspect of single origin espresso: single flavours are really amplified and highlighted, and by gosh, can you taste the grapefruit! (as an example) Well yes I can, but is that all its got? For me, when it comes to espresso, that is plain boring. I expect espresso to be more complex and more changing and intriguing. I expect espresso to be mysterious and surprising.

This is why the blend is so important for espresso. A master roaster and blender can identify various coffees and their prominent notes (when pulled as espresso). He or she can then take these different coffees and find ways for these flavours to play off each other. They then work the roast levels, the percentages, the profiles to blend them all together in order to come up amplified flavours that play well together, but situations where desirable flavour A in bean 1 is good enough to mask less-desirable flavour B in bean 2.

A great espresso blend is a poster child for the phrase "the sum is greater than the parts". I'll happily take a homogeneous, melded-big-flavours espresso blend any day over a "can you taste the grapefruit!" single origin.

In 2010, I fear the art of the master blender is suffering with all this craze about single origin espresso. I hope it doesn't continue to fade, but makes a big comeback soon. If you know of any roasters who are taking the art of espresso blending to the next level, please share your personal stories with us in the forum comments.

Consumer connect, disconnect with the pros

In 2010, the coffee aficionado, the home consumer of espresso, is more connected to the global village and the production of great espresso more than any other time in history. Each year we see more and more crowdsourcing of new espresso techniques, theories and practices.

The single origin espresso trend provides many professional baristas with a way to more directly communicate with their customers in shop - describing specific flavour notes, talking about the seasonality of coffee, and creating all sorts of connections and discussions.

Those are the connections. Consumers talking to other consumers about great espresso. Consumers learning lessons in their own way, then communicating with other consumers about what they learned. Pro baristas, roasters, shop owners talking to their customers about the seed to cup story.

So why did I write disconnect? Because there's also another thing happening in espresso that I cannot call a trend - it's been going on far too long - that I wish would stop: Professionals (esp. baristas, but also roasters) who are woefully ignorant of how their coffees are brewed in a consumer's home.

I know many professional baristas who live to brew you the perfect shot of espresso. Nothing makes their day more than a) brewing a superlative shot, and b) having that superlative shot imbibed by an appreciative customer. But many of these customers buy whole bean coffee from these shops to bring home and brew on their Silvias, their Krups, their Ascasos, and their Expobars.

This is where the disconnect exists - this industry has a lot of people who don't have any idea how the range of home machines work or produce espresso. Even worse, there are some within this industry who nay-say brewing espresso in the home - that a consumer doesn't hold a hope in heck to brewing a shot anywhere near the calibre of the product in their shop.

That is just plain wrong. Sure, a consumer on a Krups machine with a $50 grinder may never hit the level of a superstar barista's efforts in the cafe on their Synesso Hydra and Compak K10 Konic, but there's something much more important to note here: a consumer with a good grinder and a decent espresso machine should be able to achieve a better shot of espresso in their home than perhaps 90% of the cafes in existence today.  That espresso may not reach the consistent quality levels of an Intelli Venice Beach or 49th Parallel Cafe or a Gimme! Coffee cafe shot, but it has the good potential to blow the socks off Joe's Cappuccino Shack or Bikini Barista Cart!

Further, there are too many examples of very tight, very specific brewing instructions for espresso... "Brew at 200.6F, 18.5g of coffee, 27 second draw, grinding to produce 48ml in that time" kind of thing. Yes, the coffee may taste spectacular if those parameters are met, but it brings two things to mind: a) who the heck can hit those numbers repeatably in the home, and b) I say there's something wrong with your blend if that is the only way to eek something good out of your coffee.

I'd like to see a new trend in espresso, something that did exist more a few years back - roasters who actually pull shots - every day - on a typical home consumer machine so they can see how their signature blends taste for the average consumer. I'd also like to see much more education and hands on sessions for professional baristas using home machines - at barista gatherings, at competitions, and in house.

I'd much rather watch (and taste) the results of a barista shootout to produce the best possible espresso on a Gaggia Coffee and Baratza Virtuoso setup than any latte art shootout. That would truly test the metre and ability of a pro barista. And it would help ease a major disconnect between the pros and the consumers who enjoy crafting great espresso in the home.

Other trends in espresso

A big trend that is extremely gratifying to see in espresso is increasing consumer awareness in the importance of a quality grinder and the importance of grinding just before brewing. I do think this trend needs to grow exponentially, but we're a long way since four years ago when articles like this one at the NY Times really started to focus on the importance of the grinder.

But there's another problem in this arena. Grinder manufacturers haven't kept up. There's a big gaping hole in the grinder market and that is a true espresso-capable grinder under $150. It's not even that difficult - take the conical burr set found in most grinders under this price range, build a much more refined grind select range system for it, and put a fork on it. The sad irony is, 10 years ago, there were several espresso-specific grinders on the market - Krups had one called the Il Barista; Saeco made a modified version of their old hopper-grinder for espresso, and there were a few others.

Today, under $150, there's only two grinders on market that I can (barely) recommend for espresso - both by Baratza - and both only if you do some home modifications to make the grind finer: the Maestro and Maestro+.

One rather exciting thing in espresso for me is the new Mypressi Twist portable espresso maker. It's not perfect, but it really is the first portable device I've ever used that is capable of producing real espresso. You have to heat the crap out of it and use a lot of energy (via kettle, or camping stove) to get lots of boiling water to get a decent shot, but it is possible, and in tests I did in the CoffeeGeek Lab last fall and winter, several consumer taste groups couldn't tell discernible differences between the output of the sub $200 Mypressi and a $500 Gaggia machine.

I singled out the Mypressi as a trend because I don't even think we've begun to explore the potential of having a true espresso brewing device in a portable format yet - the ability to bring true espresso anywhere has massive educational possibilities. Imagine trainers in espresso craft being able to go on the road with nothing more than a good grinder, a kettle and the Mypressi. No other power requirements other than a 110V standard outlet. I like it.

In 2010, Mypressi is working on version 2 of the Twist, and they promise better shots and innovations in temperature retention. I can't wait to see!

Lastly, the biggest, most important thing to espresso development (in my opinion) continues to steamroll. It's how the development of espresso has become so collaborative on a global scale (and in a way, crowdsourced) via all the tools at our disposal on the Internet. In the past year, we've seen increased use of microblogging (Twitter, Tumblr, Google Buzz, etc) to promote the concept of great espresso. Tie this in with the literally tens of thousands of blogs, amateur videos, and websites dedicated to good espresso and you get ever increasing crowdsourcing of new ideas, new theories, and new developments in the brewing technique.

One example I can think of is one that may not be overly apparent: tamping techniques. Five years ago, a frequent argument amongst the espresso Illuminati was whether or not to knock a portafilter with your tamper to settle coffee off the side walls. Most consumers did this, and many pro baristas did. It was so prevalent in 2006 that I started designing a tamper with soft metals just to discourage knocking.

In 2010, knocking is pretty much non-existent with top-calibre pro baristas, and fading quick for enlightened consumers. Why? Because word spread far and wide via the Internet about why knocking is bad. The development of the chopped portafilter played a big role too - knocking vs. not knocking showed how a shot developed, and the proliferation of videos, forum discussions and blog entries helped spread the word about eliminating this technique from espresso preparation.

That's just one example. Espresso has seen more development in the last 10 years - because of the Internet and collaborative efforts - that it has in its previous 90 years of development. This trend continues to grow massively, and I can't wait to see what developments it brings in the next few years, and what new collaborative tools we'll have to make it happen.


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Black & Decker DCM18S Brew 'n Go Personal Coffeemaker with Travel Mug

Black & Decker DCM18S Brew 'n Go Personal Coffeemaker with Travel MugWouldn't this make a great gift for a student, or a commuter? The machine brews right into the thermal travel mug and then shuts itself off, so your favorite coffee lover can simply grab and go!Great for commuters, office professionals, and one-coffee-drinker households, this personal coffeemaker brews 15 ounces of coffee directly into a stainless-steel travel mug. The mug has a rubber handle for a safe grip and a lid to keep coffee hot. It's tapered to a 2-1/2-inch-diameter bottom, so it fits most vehicle cup holders. The coffeemaker itself is designed for an on-the-go coffee drinker. It has a permanent filter--no messy disposable paper filters required--and shuts off automatically after brewing. The mug, filter, filter basket, and mug lid are dishwasher-safe, and the coffeemaker can also be used to heat water for tea, hot chocolate, and instant foods like oatmeal and soup. Made of gleaming black plastic, it measures 9-3/4 inches high, 7 inches wide, and 6 inches deep, and carries a one-year warranty against defects. --Fred Brack

Price: $19.99


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Ibs Eliminated - Eliminate Ibs and Gut Problems

Professionally Created and Researched Product helps you cure Irritable Bowel Syndrome for good. I was an Ibs suffer. Low returns! 50% of sales with great upsell. Easy to sell. www.ibseliminated.com/Affiliates-Earn-Money.html


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Wednesday, May 4, 2011

Cuisinart DCC-2000 Coffee-on-Demand 12-cup Programmable Coffeemaker

Cuisinart DCC-2000 Coffee-on-Demand 12-cup Programmable CoffeemakerCuisinart introduces coffee without the carafe! The Coffee on demand coffeemaker has a simple "press to serve" lever that delivers up to 12 cups of hot coffee, cup by cup, from a double wall reservoir. Our exclusive Coffee gauge on the front of the unit counts down the cups remaining. With 24-hour programmability, auto shutoff, professional brushed stainless steel housing, and clean, contemporary styling, this is one of the easiest-and almost elegant- coffeemakers on the market.

Price: $109.95


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