Considering that this little brass nut was not in stainless, were we espresso machine duped?
 |
| Grouphead mushroom found on ECM Technika espresso machine |
1st-line Equipment is an authentic supplier of espresso machines, coffee makers, grinders, accessories, coffee, and many other coffee related items. We do sell all items to end users as well as select items via wholesale channels. Visit us at www.1st-line.com
Wednesday, August 05, 2015
Were we espresso machine duped?
ECM in Germany markets their grouphead mushroom in stainless steel versus their competitors who make it in brass with chrome plating. Although the stainless accumulates less limescale build up, the little brass nut with the orifice as shown in the picture below is made of brass. We learned of this when a customer dropped off his ECM Germany Technika espresso machine.
Considering that this little brass nut was not in stainless, were we espresso machine duped?
Considering that this little brass nut was not in stainless, were we espresso machine duped?
Saturday, May 02, 2015
Learn a Latte with the Orchastrale Nota
Learn a latte with the Orchestrale Nota espresso and cappuccino machine with Ashley! Experience music in the flavor profile and mouth feel in the wonder espresso that can be produced with this espresso machine. In fact, this high performance espresso machine worked well with all our espresso blends, but one, when making espresso, cappuccino and lattes. Currently available in four body style formats in the United States.
Wednesday, October 22, 2014
Starting Point for Setting an Espresso Grinder?
At 1st-line Equipment, we get this question at least once a week. This is a very difficult question to answer as there are several factors that come into play.
Coffee Grinders Design and Manufacture
Most European made espresso coffee grinders are hand assembled in a production line. There can be differences in the grind fineness from two different grinders produced in the same production lot.
The biggest challenge are the grinders that have the numbered settings sticker-ed onto the bean hopper or the top burr plate. When the stickers are placed, they may not be placed in the same exact spot during production.
These small difference in manufacturing can impact the choice of grind fineness setting on a grinder.
Coffee Beans
Coffee is grown on trees and usually harvested twice a calendar year. Typically, two coffee beans grown in a cherry. When there is only one larger bean, it is called a peaberry. The beans are extracted from the cherries which go through a milling process. Beans can be washed, semi-washed, or not washed.
Coffee beans can have different levels of water content, different hardness levels, and different absorption rates. And, these factors can change from harvest to harvest and year to year as environmental factors, such as sunlight, rain, ground moisture, pests, and temperature in each season.
In other cases, some manufacturers sometimes set the grind adjustment too fine and less often, they have it set too coarse.
These changes in the coffee farming life cycle can impact the choice of grind fineness setting on a grinder. Changing coffee blends will typically require an adjustment as well.
Blends and Commercial Coffee Roasters
There are thousands of different coffee and espresso blends roasted by thousands of coffee roasters globally. Each blend of coffee is typically made up of different beans from different countries, different regions within those countries, and many times from different farms within a region.
Master roasters try to balance the blend of beans from the different beans by changing the percentages of each bean. When there is a shortage of a particular bean or to lower costs, a substitute is found.
Hence, Master Roasters can change the makeup of the blend to achieve the flavor profile they are trying repeat from batch to batch.
These changes in the actual bean blend profile can impact the choice of grind fineness setting on a grinder.
Local Environment
So, you are ready to go and starting grinding your coffee. Where do you start? Typically, on a European espresso coffee grinder, the starting point is typically where the manufacturer sets it upon arrival. Then there are fine tune adjustments that need to be made based on the extraction timing, look of pour, and most importantly, the flavor profile and mouth feel of the espresso.
Most clients tend to set it and forget it on the grinder's fineness setting. For regular brew, press pot, or vacpot coffee brewing methods, one can get away with this. However, for espresso extractions, one typically needs to change settings daily or the minimum weekly on the espresso grinder. It is a good idea to keep the following in mind:
a) the oils in the bean tend to absorb to the center of the bean as the beans age. Therefore, the grinder needs to be set slightly finer as the beans age.
b) Humidity and ambient temperature can also factor into the quality of the espresso extraction. We normally receive calls and emails during seasonal changes.
As one can imagine, even with the manufacturer's setting, adjustments to the grind settings are a certainty with any coffee grinder.
 |
| Ascaso I-Steel Stepless Doserless Espresso Coffee Grinder |
Most European made espresso coffee grinders are hand assembled in a production line. There can be differences in the grind fineness from two different grinders produced in the same production lot.
The biggest challenge are the grinders that have the numbered settings sticker-ed onto the bean hopper or the top burr plate. When the stickers are placed, they may not be placed in the same exact spot during production.
These small difference in manufacturing can impact the choice of grind fineness setting on a grinder.
Coffee Beans
Coffee is grown on trees and usually harvested twice a calendar year. Typically, two coffee beans grown in a cherry. When there is only one larger bean, it is called a peaberry. The beans are extracted from the cherries which go through a milling process. Beans can be washed, semi-washed, or not washed.
Coffee beans can have different levels of water content, different hardness levels, and different absorption rates. And, these factors can change from harvest to harvest and year to year as environmental factors, such as sunlight, rain, ground moisture, pests, and temperature in each season.
In other cases, some manufacturers sometimes set the grind adjustment too fine and less often, they have it set too coarse.
These changes in the coffee farming life cycle can impact the choice of grind fineness setting on a grinder. Changing coffee blends will typically require an adjustment as well.
Blends and Commercial Coffee Roasters
There are thousands of different coffee and espresso blends roasted by thousands of coffee roasters globally. Each blend of coffee is typically made up of different beans from different countries, different regions within those countries, and many times from different farms within a region.
Master roasters try to balance the blend of beans from the different beans by changing the percentages of each bean. When there is a shortage of a particular bean or to lower costs, a substitute is found.
Hence, Master Roasters can change the makeup of the blend to achieve the flavor profile they are trying repeat from batch to batch.
These changes in the actual bean blend profile can impact the choice of grind fineness setting on a grinder.
Local Environment
So, you are ready to go and starting grinding your coffee. Where do you start? Typically, on a European espresso coffee grinder, the starting point is typically where the manufacturer sets it upon arrival. Then there are fine tune adjustments that need to be made based on the extraction timing, look of pour, and most importantly, the flavor profile and mouth feel of the espresso.
Most clients tend to set it and forget it on the grinder's fineness setting. For regular brew, press pot, or vacpot coffee brewing methods, one can get away with this. However, for espresso extractions, one typically needs to change settings daily or the minimum weekly on the espresso grinder. It is a good idea to keep the following in mind:
a) the oils in the bean tend to absorb to the center of the bean as the beans age. Therefore, the grinder needs to be set slightly finer as the beans age.
b) Humidity and ambient temperature can also factor into the quality of the espresso extraction. We normally receive calls and emails during seasonal changes.
As one can imagine, even with the manufacturer's setting, adjustments to the grind settings are a certainty with any coffee grinder.
Wednesday, October 15, 2014
Brew Pressure Gauges on Espresso Machines
Today, we figured out why espresso machine manufacturers were delaying the installation of brew pressure gauges on home model espresso machines. They wanted less support calls and less inquiries.
The brew pressure gauge is a wonderful tool for diagnosis of a failing pump/blockage internally or for when a customer has a an issue with the espresso extraction. However, it is not a requirement to pull a fantastic espresso extraction.
More specifically, the brew presure gauge will indicate if you need to create more resistance in the puck - the coffee that is in the filter basket. The resistance is created by the amount of ground coffee is in the basket, the grind fineness, and the tamping pressure. When the gauge's pressure is too low, one needs to increase the amount of ground coffee, the tamping pressure, and/or the fineness of the grinds (finer). If the brew pressure is too high, then these need to be lessened.
Without a brew pressure gauge, it is easy. Just look at the pour and time the extraction. Yes, a wasted show, but it would have been wasted anyway even with a brew pressure gauge on the espresso machine.
So, whats the problem with the gauge? The problem is that users read the gauge when not making espresso. Inquiries come in that that the gauge does not go to zero when the espresso machine is at standstill or there is pressure showing when the machine is powered off.
The brew pressure gauge should only be viewed when extracting espresso! It has no meaning when the machine is idle. On a tank model machine, it can measure the pressure of the water internally in the pipe between the pump and grouphead or even somewhere else in the line. Therefore, it is possible to have a reading on the gauge when the espresso machine is idle or powered off. On most direct plumbed espresso machines (those hooked up directly to the water line), it can show the water line pressure.
The other reason for the delay was that limescale can clog the capilary tube that runs from the connection to the rear of the brew pressure gauge. This is just another part that can go faulty.
So, many espresso machine manufacturers were smart to delay the implementation of the brew pressure gauge on home model espresso machines. However, competition in the market has made it more widespread across machines. Hence, the number of inquiries about the reading of the gauge while the espresso machine is idle has also increased. Therefore, please spread the word! And, visit www.1st-line.com!
The brew pressure gauge is a wonderful tool for diagnosis of a failing pump/blockage internally or for when a customer has a an issue with the espresso extraction. However, it is not a requirement to pull a fantastic espresso extraction.
More specifically, the brew presure gauge will indicate if you need to create more resistance in the puck - the coffee that is in the filter basket. The resistance is created by the amount of ground coffee is in the basket, the grind fineness, and the tamping pressure. When the gauge's pressure is too low, one needs to increase the amount of ground coffee, the tamping pressure, and/or the fineness of the grinds (finer). If the brew pressure is too high, then these need to be lessened.
Without a brew pressure gauge, it is easy. Just look at the pour and time the extraction. Yes, a wasted show, but it would have been wasted anyway even with a brew pressure gauge on the espresso machine.
So, whats the problem with the gauge? The problem is that users read the gauge when not making espresso. Inquiries come in that that the gauge does not go to zero when the espresso machine is at standstill or there is pressure showing when the machine is powered off.
The brew pressure gauge should only be viewed when extracting espresso! It has no meaning when the machine is idle. On a tank model machine, it can measure the pressure of the water internally in the pipe between the pump and grouphead or even somewhere else in the line. Therefore, it is possible to have a reading on the gauge when the espresso machine is idle or powered off. On most direct plumbed espresso machines (those hooked up directly to the water line), it can show the water line pressure.
The other reason for the delay was that limescale can clog the capilary tube that runs from the connection to the rear of the brew pressure gauge. This is just another part that can go faulty.
So, many espresso machine manufacturers were smart to delay the implementation of the brew pressure gauge on home model espresso machines. However, competition in the market has made it more widespread across machines. Hence, the number of inquiries about the reading of the gauge while the espresso machine is idle has also increased. Therefore, please spread the word! And, visit www.1st-line.com!
Sunday, March 02, 2014
Monday, February 10, 2014
The importance of backflushing!!!
 |
| Ewwww! yucky coffee oils and coffee grime! |
Coffee oils and coffee grinds will attach in front of and behind your dispersion screen (example new) in the grouphead. Check with the manufacturer or your retailer on proper procedure for backflush protocol.
A high value, quality backflush detergent is made by Ascaso!
(please note that backflushing is a cleaning regimen different then descaling, which removes calcium and magnesium deposits inside the water from the high temperature of the water in the boiler.
 |
| Would you drink espresso from a machine that had this? |
If your machine can not be backflushed, then it is imperative to use a combination cleaner/descaler to be pushed through the internals of your espresso machine. One perfect product is Cleancaf!
Thursday, November 21, 2013
1st-line Video Overview of the Behmor 1600 Coffee Roaster
1st-line's intro video on the Behmor 1600 Coffee Roaster
Vibiemme Double Boiler v3.0 Demo Overview
Learn more about the Vibiemme Double Boiler espresso and cappuccino machine made in Milano, Italy.
Thursday, October 31, 2013
Happy Halloween! Recipe Creepy Cappuccino
Get some red and yellow food coloring to make an orange color froth! Use the red food color to drip some blood down the froth!
Thursday, August 22, 2013
Ascaso Dream: Steam Knob Info
Saturday, August 17, 2013
Friday, August 16, 2013
Thursday, August 15, 2013
Wednesday, August 14, 2013
Friday, July 12, 2013
Portafilter and Spout Never Aligns Perpendicular!
Well, on a brand new machine, this is absolutely normal. The portafilter gasket, the seal in the grouphead that the filter handle locks into, needs to be broken in. Over time, the spouts will align nicely. After this, the spouts will align to the opposite side as the portafilter gasket gets old and worn down.
The other cause whereby the intended alignment goes 'out of whack' is when one removes the spout from the portafilter assembly. Once you take off the spout, it is almost impossible to get it re-aligned. Therefore, Teflon tape needs to be used on the threads, or an NSF-approved sealant needs to be added to the threads before positioning the spout into place and allowed to dry for 24 hours.
Summertime Voltage Changes Impacts Espresso Machines
 |
| Outlet with GFI, but no surge suppressor. |
Most clients do not know that electric companies will alter the 'actual 'voltage' into residential homes and commercial facilities in order to meet the overall higher summer demand for electricity (example of Con Edison in NYC). The demand surge is caused by air conditioners as well as refrigerators and freezers which need to cycle on more often during the hotter summer months.
To meet this extra demand, the voltage is reduced by the power companies to avoid a systemic overload, which can result in brownouts or blackouts. For example, in my home during the past winter months, the voltage in my home ranges between 119 and 124 volts. On July, 12, 2013, the actual voltage in my kitchen outlet was no more than 113 volts. This 6-9 volt decrease in available voltage can have an impact on the performance of an espresso machine. The performance dip will mostly be seen in the recovery of the steaming capability and less often in the brewing function (except that taste and crema production can be impacted).
Your 1st-line Recommendations
a) Only power your espresso machine only for the period of use. If not using your machine within 2 hours, power to the 'off' state, and/or
b) Place a surge suppressor immediately before the machine's plug to protect it from the changes in voltage which can cause damage to your machines electronics or heating element, and/or
c) If leaving for an extended vacation, unplug your equipment from the outlet(s) before you leave.
d) In an office environment, schedule morning break periods for which the espresso equipment will be available to use.
Can you think of any other recommendations?
Friday, April 05, 2013
Changing Gicar PID Celsius setting to Fahrenheit
In this video, we demonstrate how to change the PID Celsius setting to Fahrenheit on an Ascaso Steel Uno professional PID espresso machine. This same procedure will work on most machines with a Gicar PID display. Please make sure the unit's internal boiler has water in it before performing. However, it may not work on all as there are some displays that do not have this feature and will only show in Celsius.
Subscribe to:
Posts (Atom)