MyPressi is for real
Think about it; your shop might be replaced by a stovetop steamer and a hand-grinder paired to a Mypressi Twist.
It pulled a couple of unbelievable shots, and a string of just plain good dependable spro. Real espresso, too. Tiger striping and flecking, crema for days, and a fall that would make a Guinness blush. OK, so it's a bit finicky about blends, roasts, and SO's that prefer a higher than average pull temp, bit it can still do them. In my efforts to tame it this morning, I made a Black Cat shot that was too warm.
Never take my word for it. Give it to your second best barista in your shop, and put your best on the house machine. Make sure second banana has a while to figure out dosing, grind, and temperature (although, I had a shot that brought me back to Santa Clara, standing in Andy Newbom's joint, literally, right out of the box) and then you go taste 'em blind.
No, I'm not gonna say that it'll beat your best barista on your shop's machine (although, it did outscore a xBC tuned LM FB-80 at Counter Culture on their SO experiment, and came closely behind on the espresso blend testing...), but if you're not flabbergasted by the results, change baristi and machines.
It pulled a couple of unbelievable shots, and a string of just plain good dependable spro. Real espresso, too. Tiger striping and flecking, crema for days, and a fall that would make a Guinness blush. OK, so it's a bit finicky about blends, roasts, and SO's that prefer a higher than average pull temp, bit it can still do them. In my efforts to tame it this morning, I made a Black Cat shot that was too warm.
Never take my word for it. Give it to your second best barista in your shop, and put your best on the house machine. Make sure second banana has a while to figure out dosing, grind, and temperature (although, I had a shot that brought me back to Santa Clara, standing in Andy Newbom's joint, literally, right out of the box) and then you go taste 'em blind.
No, I'm not gonna say that it'll beat your best barista on your shop's machine (although, it did outscore a xBC tuned LM FB-80 at Counter Culture on their SO experiment, and came closely behind on the espresso blend testing...), but if you're not flabbergasted by the results, change baristi and machines.
Replies to This Discussion
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Permalink Reply by Mike M on
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There really needs to be a 'sarcasm font' similar to bold or italic.. I honestly believed that you were suggesting that these were the new espresso machine contender!
How is the temperature? Does the water cool significantly after being forced through the coffee?
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Permalink Reply by James Liu on
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There is significant temperature loss throughout the process. You're allowing a pressurized gas to expand and something in my memory of high school physics tells me that temperature will drop as a result. It helps to have a bunch of hot (read 200 degree) water on hand to get all the components good and hot before you start.
That said, experimentally, you can still get some nice shots with it. The temperature doesn't seem to be that big a deal. (Here, I start turning the PID on my La Marzocco to 150 to see what it tastes like)
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Permalink Reply by Chris on
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Matthew Gasaway said:Does this product require you to use a Tamp?
If so, this product would still require the knowledge of a well trained barista. Right?
Tamp or not tamp, whatever you do with any other machine. It does ship with the same (although, slightly better) Plasti-Crap™ tamp that every other espresso machine arrives with.
The Four M's apply to this machine just like all the others. And like all the others, the grinder is really important, the coffee is pretty important, the skills of the barista play a large part, and the machine just gets water hot and pushes it through the puck.
Matthew Gasaway said:I'm just curious how you address issues of channeling and such. I mean you can certainly taste it but if you can't see what you're doing wrong (hence the use of a Naked) then it gets to be a tad difficult for anyone that isn't a trained barista to use it properly.
Odd that you should mention that. The spouted bottom portion twists off in much the same way that the top does, but without all the high-pressure gasketing, making this machine a half-twist away from naked shots at any time.
James Liu said:There is significant temperature loss throughout the process. You're allowing a pressurized gas to expand and something in my memory of high school physics tells me that temperature will drop as a result. (Here, I start turning the PID on my La Marzocco to 150 to see what it tastes like)
I think you underestimate the temperature stability. While it's true that it's a little less forgiving with coffees that prefer higher temps, I got great shots for blends and SO
's that prefer 196 to 198F, and with two warming cycles got a great doppio from a blend that is happiest at 201-203F.
I fill the chamber to the top with boiling water while it's still mounted, and then close the hatch. Then I go to grind and prepare my basket. Right before I insert the basket into the handle, I'll dump that water into my cup and re-fill the chamber with boiling water. Pulls from that are never anywhere near 150F. And call your high school physics teacher. The canister will lower it's temp because pressures are dropping quickly, but the pressure above the water is increasing rapidly to nine Bar. This would increase the temperature as air molecules are forced together and sped up. The inside of the chamber is an exothermic environment.
Good barista technique is as important here with temperature management as nearly any other machine.
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