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The stove top-type takes a coarser grind than a countertop espresso machine...

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Joined: Jan 11, 2007

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Posted to Thread #13375 at 9:06 pm on Jan 11, 2009

The grind you want is somewhere between a fine "espresso" grind and a drip coffee. The difference has to do with the way the flavor is extracted. Too fine and it can taste bitter, too large of a grind and it can taste weak (The water will move through the grinds too rapidly.) If you're getting your coffee at Starbucks or a major coffee purveyor, they'll know. If you're grinding it at the grocery store yourself, lock in the dial between the drip and the espresso setting.

Also, with all home espresso machines, it's a good idea if you're brewing batch after batch, let the metal cool off slowly. If you brew coffee and then add cold water immediately after, you risk cracking the metal water chamber.



You can't do anything about the length of your life, but you can do
something about its depth. - M


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