>
>I've got a blade grinder as well as an inexpensive burr grinder. It's taken
>some time for me to perfect my blade grinder, but it works very well for
>the espresso machine. It's important to operate it in pulses of no more
>than two or three seconds each time. Once the grounds start flying you get
>flower and chunks. i use the burr grinder for drip or French Press. I
>seperate the grounds from the powder.
>
>The really fine powder, that's like flower, gets used on ice cream.
>
>I haven't done my own roasting, yet, but am keeping an eye out for a proper
>roaster.
>
I went through a couple of those home espresso machines before I realised
that they did not develop enough pressure to properly make espresso. Steam
pressure going into the puck is the key to evolving the coffee without the
caffein, making good espresso. I spend my mornings in a mom&pop coffee shop
and often do minor repairs on the equipment, which gets me free coffee.
There's no pressure gauge on the two large espresso machines, but judging from
the sealing gaskets and the foam wand it's safe to say that it approaches
75-100PSI.
I learned from a vendor in Italy many years ago that a trick to smooth,
creamy espresso is to sprinkle a pinch of confectioner's sugar on top of the
puck.
Chris
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