This is my third review, but now with a better grinder and no pressurized portafilter:
- http://www.suburbandestiny.com/?p=1385 – Shopping
- http://www.suburbandestiny.com/?p=1389 – Just Arrived
- http://www.suburbandestiny.com/?p=1393 – Down the learning curve
And now I have a new grinder. With the new grinder, coffee is ground fine enough that it visibly clumps. With the non-pressurized basket, it reaches 9 bars of pressure, right in the correct range. Espresso shots now look like espresso shots, about the right volume and similarity to mouse tails. I’m going to have to learn how dial in a shot, if I drink the espresso straight, it’s a bit sour at the moment.
Mornings, I’ve been making Vegan Lattes. Only soy so far can steam with any similarity to dairy milk. On the other hand, if you really don’t like bubbles, it’s a feature, not a defect! It’s almost a flat white!
Since there is enough crema to notice, I’ve notice that if I pour the milk right, the crema layer doesn’t break and stays intact until the top. I’ve watched the video on how to do fancy pouring, but I don’t have enough microfoam to work with.
One of the features of the BES920XL is the double boiler. There are a few time metrics that baristas mention on YouTube:
- Time the espresso sits after finishing pulling it (The espresso’s flavor and odor is volatile and evaporates quickly)
- Time the milk spends after leaving the fridge (else the milk warms up)
- Time from when the shot starts until you start drinking your coffee (else you get cold coffee)
A double boiler brings helps shrink these times, but you have to multitask and watch several things at once. I’ve started steaming as soon as I hit the 2 cup button.
In the evenings, I make “Foggy Bombay”, which is steamed milk & decaf chai tea. The Mrs prefers Foggy Bombays.
The toddler prefers to drink steamed milk straight from the pitcher right after it get steamed. I was sort of surprised, but it makes sense, steamed milk is not far off body temperature and that’s what babies and toddlers are used to.
The espresso at the office got worse. I finally noticed that the espresso pods at the office have stale coffee and are pulling over extracted espresso by last quarter of the pull. Sigh. But, on the plus side, creamer fixes everything. I can’t detect any defects in espresso con panna.
Next, I will learn how to use all those programmable buttons to adjust temperature and other fine tunings.