Posted Fri Oct 10, 2003, 10:27am Subject: WOW: KitchenAid Pro Line Espresso Machine
Wow, this looks really, really interesting! Very sexy also. Note that the description states it has DOUBLE boilers, dual pressure gauges, and a three way valve. Priced at $800.00, does anyone know if another maker is supplying Kitchenaid with this, or is this the arrival of the long anticipated "made in China" under $1,000.00 high end espresso machine?
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KitchenAid Pro Line Espresso Machine
Evolved from models used in coffee bars, this premium Italian machine has dual boilers, so there's no downtime between brewing and steam frothing. The durable nickel-plated brass brewing head ensures a steady brewing temperature, while a high-pressure 15-bar pump guarantees optimal extraction. A pressure-release valve eliminates drips after brewing. Conveniently swiveling in all directions, the frothing arm foams milk for cappuccinos and lattes - and dispenses hot water for tea and other drinks at the touch of a button. Easy-to-read dial gauges indicate when boilers are ready to brew and froth. Other thoughtful amenities: stainless-steel filter baskets for single and double espresso shots; a 6-cup warmer and rail; a removable 2-qt. water reservoir; and a removable drip tray with overflow indicator.
Wow! That is easily the very best espresso machine manual I have ever seen. Clear, concise, well illustrated, and they actually cover espresso theory about extraction and recommend keeping the PF warm and all kinds of other tips people usually have to come to CoffeeGeek or buy a book to find out! If this machine is even halfway decent they will have a winner!
I would urge EVERYONE reading this thread to download or read online the PDF of that fantastic manual, cover to cover. Manuals and hubris have been the Achilles heel of the Italian machine makers, and Kitchenaid has hit them between the eyes with a sledgehammer.
A quote from the Kitchenaid manual: “Brewing great espresso takes an understanding of what actually winds up in the cup when coffee is exposed to water. Roughly 30% of a roasted coffee bean is made of water soluble compounds. 20% of those compounds dissolve fairly easily, while the remaining 10% take a little more work – which is a good thing, because that less-soluble 10% is acidic, bitter, and generally unpleasant. The goal of all coffee making is to extract the easily dissolved oils and compounds while leaving the rest in the grounds. Before the espresso machine is even plugged in, you’ll need several elements to produce great coffee. Fresh Coffee Beans Great coffee can only come from fresh coffee beans, properly roasted. Many baristas recommend buying beans roasted no darker than a medium roast, the color of which appears as an even.”
Now if Rancilio or Isomac had that in their manual -- you would have to be dreaming to think they would even cover that subject -- it would read: "Going toward coffee is requisite that a mind be involved in the things of coffee making from heated water. Sometimes an amount of coffee if of useable things and be made easy, but the other is less good for your process. The intention of the processing the water and ground is to strike oil of coffee but not too much for making the cup. Fresher beans of new variety if roasted may be darker."
jim_schulman Senior Member Joined: 19 Dec 2001 Posts: 3,772 Location: Chicago Expertise: I live coffee
Posted Fri Oct 10, 2003, 12:36pm Subject: Re: WOW: KitchenAid Pro Line Espresso Machine
Well, I'm blown away.
This looks like an excellent machine with its two small boilers and temperature guages. Couple of minor cavils, I don't like the frothing aid steam arm, and the PF looks smaller than 58mm.
The manual is brilliant.
Kitchenaid is an icon for US foodies. With luck, their getting into coffee makers and grinders will help the "good coffee revolution" along.
terryz Senior Member Joined: 19 Dec 2001 Posts: 578 Location: Olympia, WA. Expertise: Professional
Posted Fri Oct 10, 2003, 2:25pm Subject: Re: WOW: KitchenAid Pro Line Espresso Machine
I was wondering when they would post the official launch information. Kitchen Aid showed the Proline for the first time in May at the Chicago Housewares show.
I have had the pleasure of working with the chief engineer at Whirpool / KA on some of the details and accessories as well. I am personally excited to see this item hit the shelves.
The hopper and ground coffee bin on the grinder are made of glass, a very cool feature. Oh, and Jim, the portafilter is 58mm and it comes with a very cool hand tamp ;-)
This company did alot of home work before building an espresso machine for the North American domestic market. The only overall bummer is the exclusive to Williams Sonama ;-(
jim_schulman Senior Member Joined: 19 Dec 2001 Posts: 3,772 Location: Chicago Expertise: I live coffee
Posted Fri Oct 10, 2003, 2:37pm Subject: Re: WOW: KitchenAid Pro Line Espresso Machine
terryz Said:
... I have had the pleasure of working with the chief engineer at Whirpool / KA on some of the details and accessories as well. I am personally excited to see this item hit the shelves.
The hopper and ground coffee bin on the grinder are made of glass, a very cool feature. Oh, and Jim, the portafilter is 58mm and it comes with a very cool hand tamp ;-)
This company did alot of home work before building an espresso machine for the North American domestic market. The only overall bummer is the exclusive to Williams Sonama ;-(
Oops, the machine (and boilers) must be larger than I thought :) :)
I was wondering where they got their superb info from (thanks, btw). Most home espresso manufacturers seem clueless.
On the Williams Sonoma exclusive; they're probably starting with small volumes. I hope it sells well enough so they can put it through specialty coffee channels too.
I have been saying for a long time that the Italian companies were going to get their comeuppance for being so arrogant, and for providing such truly awful instructional material, and for charging what can only be called obscene prices for the machines they sell here.
I don't know if this machine is being made in the US, or in China or India as some of Kitchenaide's other products are. But it's a butt kicker for sure, and even if it isn't as heavy duty and totally professional as a Isomac for example it looks to be 100% of what the average espresso seeking person would ever want - with 500% of the instructional material.
A lot of thought and respect -- Italian companies please note that word missing from your marketing vocabularies: "respect" -- for the customer has been put into crafting such an attractive and compelling retail package, filled with the many details and features associated with very high end machines, selling at a discount to the Italian outfits.
I can only hope they educate their employees. Once I went there with a coffee buddy who asked if they had a thermometer for frothing. They understood the "thermometer" part but no amount of explanation could get idea of a "clip" across to this clueless (and frankly rude) salesperson. I shudder to think of the exchange if you asked them if the portafilter was 58mm... {cue strumming of harps, wavy images cascading across the screen...}
WS: Hi, welcome to Williams-Sonoma. May I help you? CG: Yes. Is this a commercial size portafilter? {pointing} WS: A porta-what? CG: This thing {removing it from display model}... is it 58mm? WS: 58 what? CG: Millimeters... you know, metric. WS: Oh. I don't know. Let me see if I can find a ruler. I'll be right back. CG: {grits teeth, waits} WS: OK. It looks like a little over two and a quarter inches. CG: You're measuring the outside diameter. Do you have an owner's manual? Maybe it will have the specifications. WS: Uh, in the box somewhere in the back. Could you wait a few minutes? I have to go back to the register for awhile. CG: Thanks anyway, I'll check on your website.
Maybe I'll be wrong and they'll demonstrate them with the same aplomb as their bread machines... {cue harps...} ;-)
terryz Senior Member Joined: 19 Dec 2001 Posts: 578 Location: Olympia, WA. Expertise: Professional
Posted Fri Oct 10, 2003, 2:58pm Subject: Re: WOW: KitchenAid Pro Line Espresso Machine
The only problem with this particular exclusive is that many retailer have been chomping at the bit to sell these and then to have only one selling channel is frustrating at best. The good news is that William Sonoma is a top notch firm that will back the product. The bad news is, that they did this with FF! as well and it became out of reach to the common consumer.
As for the comments on Italian Manufacturers. Oddly enough North Americans demand instant gratification, thus drive through this and that, microwave technology and the whole internet thing that seems to finally be adding up to something, much to the chagrin of Bill Gates. Our style and need of instruction and instant gratifcation is not felt worldwide and for the most part, Italian business moves at a pace that we should all learn to enjoy and embrace. I'm not so sure that we will ever change the world, with our demands of better this and that from a culture that has been and will always be relaxed. Infact I could use a little siesta right now. So I guess lets just chill on how they do it and work on a better solution, such as KA has. Just my 2.567 cents.
I say we start an espresso revolution! Coffee machines to all people all of the time! Viva Espresso! An Espresso nation if you will. Ok, it's Friday and I'm a little excited.
MarkPrince Moderator Joined: 19 Dec 2001 Posts: 5,144 Location: Vancouver Expertise: Professional
Espresso: Frankenstein'ed LM Linea Grinder: Anfim Super Caimano Vac Pot: 1922 Silex Drip: Krups Moka Brew Roaster: Hottop
Posted Fri Oct 10, 2003, 4:27pm Subject: Re: WOW: KitchenAid Pro Line Espresso Machine
hachcafe Said:
Now if Rancilio or Isomac had that in their manual -- you would have to be dreaming to think they would even cover that subject -- it would read: "Going toward coffee is requisite that a mind be involved in the things of coffee making from heated water. Sometimes an amount of coffee if of useable things and be made easy, but the other is less good for your process. The intention of the processing the water and ground is to strike oil of coffee but not too much for making the cup. Fresher beans of new variety if roasted may be darker."
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