HokieOkie said:Youtube-3parts

Just watched..couple of observations:

Grinder-he points to the innards and shows the chute and says beans go in here, when in fact they come out the chute, beans are fed in above (gravity) the burrs.

Machine-He bypasses a Sylvia (or Gaggia knockoff?), and selects a PPF model, like we have in this thread (Barista), then proceeds to teach us tamping, which for all intents is pointless with a PPF (light tamp perfectly acceptable) as the PPF dictates the pressure/extraction rate of the grind. Had he chosen the Sylvia, he'd need an entire show just to describe how to get a great shot from it!

Grind-His grind is not fresh, as even with a PPF, he should have had rich crema flow fill his glasses, ending with at least a third crema. Notice the watery drips coming from the PPF at the end..a sure sign of a stale grind, or coarse grind (which makes sense since we just watched him tamp it to 50lbs and he still had low crema despite proper timing). The thin crema he achieved (and what we will also achieve from time to time with the PPF of the Barista) is a direct result of the PPF, not proper extraction. That is why I said earlier in the thread that grind-surfing will be needed to maintain a consistency with quality shots, with thick real crema.

Still, a good primer for introducing espresso to new Barista owners.

HokieOkie said:HokieOkie said:Youtube-3parts

Just watched..couple of observations:

Grinder-he points to the innards and shows the chute and says beans go in here, when in fact they come out the chute, beans are fed in above (gravity) the burrs.

Machine-He bypasses a Sylvia (or Gaggia knockoff?), and selects a PPF model, like we have in this thread (Barista), then proceeds to teach us tamping, which for all intents is pointless with a PPF (light tamp perfectly acceptable) as the PPF dictates the pressure/extraction rate of the grind. Had he chosen the Sylvia, he'd need an entire show just to get a describe how to get a great shot from it!

Grind-His grind is not fresh, as even with a PPF, he should have had rich crema flow fill his glasses, ending with at least a third crema. Notice the watery drips coming from the PPF at the end..a sure sign of a stale grind, or coarse grind (which makes sense since we just watched him tamp it to 50lbs and he still had low crema despite proper timing). The thin crema he achieved (and what we will also achieve from time to time with the PPF of the Barista) is a direct result of the PPF, not proper extraction. That is why I said earlier in the thread that grind-surfing will be needed to maintain a consistency with quality shots, with thick real crema.

Still, a good primer for introducing espresso to new Barista owners.

Dude you should write a guide.

Here is a vid of shots...this one from Livia 90, a semi-auto w/ commercial grouphead and portafilter (we do not have this on the Barista), that shows well the role of timing with shot quality.

The fast shot was gound too coarse for beanstate, and/or improper tamp pressure. The slow shot suffers from grind too fine for beanstate, and/or improper/uneven tamping..also likely since you can notice the pull favor one side over the other as the shot progresses. He nails the third shot, with even tamp, rich crema at the proper duration. I would have tossed the first fast shot into the garbage, added water (Americano) or milk to the slow shot to keep it drinkable, and savored the final perfect shot. The Barista is capable of shots like this, but only with proper grind, bean freshness, and technique, allowing for the PPF, which will cause some thin aerated crema at the end of shot. Further research on this model is beginning to yield some more shortcomings with this model, namely the boiler not quite reaching 202F, but I'll need to hack my thermocouple to verify if this is a problem on my model..the sourness I was getting in yesterdays review might be explained by this.

Edit: Also, I finally attempted to froth, with less than ideal results..I suspect the boiler was exhausted after the first 35-40 seconds(light swithed back on during steaming), despite starting as soon as the light switched on initially...boiler capacity may limit frothing to only a cup of milk or less.

Edit:#2 (caffeine-driven) This shot vid also contrasts with Alton's vid earlier, in that Alton mistates to start counting once once you see drip...obviously incorrect as once you throw the brew switch, your grind is in instant contact with water from the shower screen and you are indeed extracting the puck immediately(aka preinfusion)..despite any 8-10 second delay from first drip. Following Alton's statement, you'd rarely arrive at a drinkable shot on the Livia 90.

why don't people just use the expresso pods sold at starbucks? seems to save alot of hassle and $$$ on a new grinder.

why don't people just use the expresso pods sold at starbucks? seems to save alot of hassle and $$$ on a new grinder.

We would go broke that's why!

I have the gasket with my portafilter. I think you would really know if it was missing.

HokieOkie, thanks for all the links and information. I am wired today because of all the testing. I figure that once I learn what I need to know about the cycle, I should be good going forward.

The difference in the draw time does come down to the grind. I have been looking into a grinder and I like this one here
That would be if I can find it for under a 100.00. Yes there will be a difference. But I am not in a hurry. I pulled some pretty good shots today. Overall, the drink taste better than the Starbucks in town. So I completed my first part of the mission.

Leroy said:
The difference in the draw time does come down to the grind. I have been looking into a grinder and I like this one here
That would be if I can find it for under a 100.00. Yes there will be a difference.

I'm also looking into the same grinder, but the black model since it's $89 everywhere instead of $139 for stainless steel or chrome. That grinder gets very good reviews.

I've had my Barista for a week now and still haven't made a shot that seems strong enough to me in my capuccinno. I upped to two shots and use less milk than I used to with a steamer and still it's not strong enough! I guess I can blame that on the grind (?). My 11 year old Mr. Coffee burr grinder probably isn't cutting it (although it's been a workhorse for daily use that long). I have it on the finest setting, but it's not really the consistency of sugar.

djspray said:My friend at Starbucks just told me that her store in Columbus,OH just put them on sale further for $50. I don't know when this madness will stop. I'm going to swing by mine on the way home and see if they changed there at all. They must really be trying to get rid of them...

I am trying to substantiate this, but having a hard time. Anyone else find anything out about this?

likeyakn0w said:djspray said:My friend at Starbucks just told me that her store in Columbus,OH just put them on sale further for $50. I don't know when this madness will stop. I'm going to swing by mine on the way home and see if they changed there at all. They must really be trying to get rid of them...

I am trying to substantiate this, but having a hard time. Anyone else find anything out about this?

I just got back from the McCarthy Ranch location (Milpitas, CA) and it was $99. I couldn't pass up this deal and grabbed the last stainless one they had. So no further discount as of an hour ago.

What was left was two black, one demo'ed and one just dusty, both no box nor manuals. The gal said she'd take only 15% off these before she remembered that she had grabbed the SS new in box one from the Great Mall location and it was in the back of her car.

So using $35 in free GCs from the free forum, got the Barista for about $78.

They also had a couple new in box DeLongi's (sp?) for $450 still there if anyone is interested.

I have a Magnifica on hold for me in Kirkland WA ($450). I have changed my mind. If anyone wants it, I can let one of you know what/where etc. I will give you my name, store location and Partner I worked with (she had to call to get it).
Indycanard.

Anybody know of a Starbucks in the Portland, Oregon area that still has the Baristas? I've had no luck finding one, whaddya expect from a latte, machiato, mocha sipping state like Oregon.