Cappuccino

&

Espresso

July 12, 2012

Espresso, the original, the Italian Espresso

People wonder how barely an ounce of coffee can satisfy the Italian urge for espresso. That is sometimes a mystery when you consider that a teaspoon of sugar makes you have to eat it rather than to drink it.

July 5, 2012

Coffee roasting is an art more than science

I say that because blending of beans that come from all over the world need lots of knowledge. Roasting those beans needs lots of love and care.

May 17, 2012

Everybody talks about Mochacinno, the catchy name that Starbucks gave to a slush made with coffee and flavored with Chocolate.

Everybody wants to know the recipe and guess what?

And "Woila"!
You got your Chino chino chino.

  • Get a granita machine
  • Put a galon of Mix in it
  • 70% Water
  • 15% Coffee
  • 10% Sugar
  • 5 % Chocolate

April 26, 2012

I had a customer the other day call me about the pressure stat on a "espressimo" cappuccino machine.

The replacement cost for that concoction was about $300. I suggested the conventional and better item to replace with sirai, so when you have a pressure stat problem, please call me and I will respond!

Call me:

Domenic
[817] 640 3131

April 5, 2012

It is more important to note that as the automation of cappuccino machines is getting more and more refined everyday,

The old lever machines

are coming back to life and bringing that nostalgia that was almost lost with those robotic monsters.

 

March 29, 2012

I get calls from customer asking what kind of a plug a 220V machine has on.

220V machines and 3-Phrase machines

do not have a plug, they have a cord that need to be wired in the final place where the machine is going to be used with whatever plug is appropriate in that jurisdiction.

 

March 18, 2012

What do you do with the coffee that you collect in the dump box?

 

Feed it to the rose bushes, they will love you and give you better blooms.

 

March 1, 2012

 

The danger of shipping a cappuccino machine in the winter can be quite high

 

I sure paid the price when I sent a 3-Group to a customer and it arrived with all three flow meters cracked and inoperable!

 

February 23, 2012

Don't you agree that when a customer hands you four dollars or more for a cappuccino deserves more from you than a push of a button on a machine that although costs an arm and a leg

is not worth its b.s.

 

February 9, 2012

Let's make it clear how the lever machine works.

You have a lever that is spring loaded and when you pull it down, it actually compresses the spring inside. Then you are actually releasing hot water from the boiler onto the coffee that is in the porto filter. And as you release the handle, it will slowly go up because of the pressure built on top of the coffee. It will release only through the brewing process of the espresso.

For more questions, please call Domenic. (817) 640 3131.

January 12, 2012

What is Gelato?
What is Granita?
What is Panini?
What is a Cappuccino?

Gelato is icecream with a romance!
Granita is a slurpee with a romance!
Panini is a sandwich with a romance!
Cappuccino is nothing but a cup of coffee with "romance"!

January 5, 2012

A customer called with a problem of not having steam generation in the machine and I quickly asked:

Did you see if you're getting 220V at the heating element?

He did not. And when he did, he realized that one wire going through the pressurestat was burned and when he fixed it, steam built up and he was ok.

December 23, 2011

It seems that quite often, people misunderstand how a dozer in an espresso grinder works.

All grinders provide a mechanism by which the quantity dispenses in every click can be adjusted inside the dozer itself. Lots of people choose to disregard this or ignore it, or simply that they did not know and therefore, they tend to try and dispense a half click of the handle. That causes the next click to waste the half click that wasn't done the previous time. It is imperative that every click be made in full.

December 2, 2011

People always ask

What is the number I should set my grinder to?

What a stupid question! If it was that simple, then why provide so many settings on the grinder?

The answer is, adjust the grinder to the point where the shot or shots timing will be 20/25 seconds. Since we know that the ideal time that the water should travel through the grinded coffee is 20/25 seconds, and the pressure by which the water is pressed through the machine is constant, then the only variable is the grind of the coffee. That is why the grinder is, in my opinion, more important than the espresso machine. That is where we can grind coffee to be exact timing that it takes to deliver the quantity you desire *or better yet, the size of your shot* in that specific amount of time.

November 11, 2011

I had a call the other day from a customer who was inquiring about a

4-group espresso machine.

I asked, why would you ever need 4-group? And the answer was, what if I have four people come and ask for a cappuccino at the same time?

To which I replied, you can do that with a 1-group, just enjoy the moment and make them. Now I know why so many people own so many 4-groups, not because of need, but because the seller found it appropriate to go along and let the customer have what he wants (even knowing that the customer doesn't even know what he wants, or better yet, what he needs).

October 21, 2011

Vito said lots of times people call about steam valves or water valves not working.

It would be helpful if the individual was even a little bit mechanically inclined, because taking the valve apart and possibly checking what causes the leak could be solved by a trip to the local Home Depot.

Just a suggestion.

October 14, 2011

Most cappuccino machines in use today of the older version, still have two ways to refill the boiler, a manual way and an electronic way. The solenoid, in tandem with the electronics, and a probe to monitor the level in the boiler, can keep the water always supplied at the same level.

What if the boiler overfills?

One thing that many people don't understand is that first we determine which of the two is leaking water, and to do that we've got to eliminate one.

Or, a much easier way would be to disconnect the water supply past the water refill solenoid, and if we see water going through, we know the automatic refill solenoid is dirty and does not seal completely. If we don't see any leakage, then we know 100% that the manual refill is the culprit. This is the solution to a common problem.

August 26, 2011

Idiot Proof

For the past twenty years we have brewed a society that is looking to do fewers and fewer steps in the process of accomplishing somethings or arriving somewhere, or getting an accomplishment done. This has not escaped the espresso industry, which for many years has chased the dream of pushing a button and creating all those wonderful dreams, all the same, all perfect, all consistent, etc. etc. For twenty years now they have been pushing this theory that if you buy an idiot proof machine you will be getting the following benefits @ the touch of a button:

A.) Consistent cappuccino all the time. B.) Best espresso all the time.
C.) No need to hire baristas. D.) Need only to hire idiots. E.) No programming needed. F.) No repair bills.
G.) Lower costing product. H.) No waste. I.) You can show off your new baby machine.
J.) The only thing you may call negative is that instead of $2,000 you needed to spend $20.

August 19, 2011

This is one of the most stupid problems that could occur to anybody who owns an espresso machine. A guy called me this week and said that

the machine had no steam coming out of the nozzle, everything else was working except the steam.

Fortunately I did not jump to some awful conclusions, but rather, I took the easiest approach and I told the customer to unscrew the tip of the steam nozzle, then open the valve. She did, and guess what? steam came out. Moral of the story is the following, people who do not bleed the air out of the steam nozzle before and after "EVERY USE" run the risk of sucking milk into the boiler when they try to steam. By not bleeding it after, to leave milk sitting inside the nozzle which makes it over time build up and close the holes entirely so no air can come out.

August 12, 2011

I got a call this week from a restaurant owner asking to buy a pop-off valve.

This valve is calibrated and spring loaded so it will go off if the pressure stat fails to cut off the boiler at a certain pressure. People often mistake the fact that this valve should never be leaking, because water levels should not reach it, only the steam should be pushing against this valve. If there is a leak of water, it means the boiler is full and something is wrong with the water refill, and not with the valve. Therefor there is no need to call for a valve replacement but rather, the problem is unrelated to the valve.

July 22, 2011

Although we are in the middle of a heat wave, it seems superfluous to talk about what can happen in sub-zero temperature to espresso machines that are stored away in cold places.

Quite often in the spring/fall, people discover that espresso machines stored in their garage or storage leak all over when they try to use them. What is happening is that the heat exchangers being full of water at all times invariably are full when the machine is put away. During freezing, the water in the heat exchanger becomes ice, expands, and cracks the heat exchanger. This is the equivalent of a car engine running without oil and melting down, the machine is therefor destroyed.

July 12, 2011

Quite often we get calls from customers indicating that there is rust coming out of the boiler of their espresso machine when you extract hot water.

Of course rust scares everybody when you think you're going to be serving in their tea. WRONG ASSUMPTION, there is no rust in the boiler, all it is, is cooked milk that comes out brown in the form of rust.

The question is, how did the milk get in the boiler? Simple, there is a chance anytime you use the steamer and you forget to bleed it before and after you use, that the machine will siphon the liquid in (milk in the case of frothing milk).

How to avoid this: make damn sure that all your employees understand that every single time you use the steam wand, you need to take those painful two seconds to bleed it, before and after you use it.