DanPK Said:

Thanks Jim and Jeremy for pulling out the rulers.  Even if it did just slip in, I think the heat loss would be a big concern, although the Breville Infuser that's my backup choice only gives an extra inch-and-a-half clearance, so I'm not sure that will be too much better.

Dave, the idea of a table has been broached and is under negotiation.  I also suggested we could replace a cabinet with a shorter model, giving us plenty of head room, but that has been met in my house with some skepticism.  I'm looking into what else I can throw into the bargaining to sweeten the deal.  :)

Dan

Posted December 18, 2012 link

PrescottCR Said:

First - Hello to all from Prescott, Arizona, USA, Earth... etc.


I have a quick question that applies to espresso in general. We (and most of my customers) live at around 5000' elevation. That's about 1524 Meters. According to an internet search the air pressure here is ~ 12lb/in or around .832 Bar. SO, is that a big deal when it comes to pulling shots? I'm thinking a pump pushing water at 9bar through a puck might be the same everywhere because it's in it's own enclosed system. Water does boil at a lower temp here too, but I'm assuming it's still water and not steam in the boiler because it's enclosed. Still, it makes me wonder. Schomer mentions in his book that he is skeptical about espresso being made at higher elevations. I'm very happy with my shots, they do run a bit more watery than those I was pulling at sea level when training in Vermont. Of course, those were triple baskets and we were doing restrettos.

If anyone has experience or opinions on elevations and espresso I'm happy to hear them.

Rich

Posted December 19, 2012 link

cafeespresso Said:

Guys...I'm struggling with taming the steam on this machine. It has been the most disappointing thing about it. I'm only being successful doing a big pot (half full on the breville container that comes with it), but I usually need about 4-8oz at the most, and I hate wasting milk.

Great microfoam is a must for our daily dose of cappas.

Any links to instructional videos or tip bits would be greatly appreciated.

Posted December 16, 2012 link

majorzx3 Said:

also if you want to spend a little more  you can always get the ROCKET pitcher  (also comes in 2 sizes) they use that most often at the barista championships, so you know it works.
it has a great shape and a well defined lip that is raised above the body, greatly helping you make  "latte art"
the following shows off the shape of the pitcher and not the art of steaming :-)
http://www.youtube.com/watch?v=OFl2cyYQAlg

Posted December 20, 2012 link

Park_Ridge_Dave Said:

Dan,

Just an "off the wall" thought. Have you considered raising your cabinets? If they do not go all the way to the ceiling, you could theoretically just take them down and raise them up a few inches. If you are a competent DIYer (No judgement intended) it is a reasonably simple (although way labor intensive) solution.

Like I'm saying, "food for thought"????

Dave

Posted December 20, 2012 link

DanPK Said:

Dave,
Our cabinets are against the ceiling, unfortunately, so that won't work.  I could try to swap out a cabinet for a shorter one, but they don't seem to be made in our color anymore.  I think a small table somewhere is the best option.  Thanks, Rich, for the suggestion, that might be just the ticket.

Looking forward to getting to discuss the shot-pulling/milk-frothing/espresso-enjoying process rather than just the logistics of making it fit in my kitchen!

Dan

Posted December 21, 2012 link

Park_Ridge_Dave Said:

Bummer Dude!

Posted December 21, 2012 link