“..This manually-operated espresso maker uses no electrical power, which means saved energy. Just fill the filter with coffee grinds and the chamber with hot water, and use good ol’ arm strength to press down on the arms of the machine.”

Visit Bonappetit for a read of the full feature.

On 03/12/2009, at 3:26 PM, Y MX wrote:

Thank you Greg, this is really appreciated.

I’m glad to see the commitment behind the product.

No problem I will return my unit as per your instructions.

Regarding the o-ring, I was surprised too but I have a quite elaborate process;

My Presso is extracting the finest blends and mostly single origins (George Howell and cup of excellence…) so I proceed with care!

I take preheating and temperature control very seriously, for each extraction I go through 3-4 preheat cycles re-boiling water each time (97 down to 85, 97 to 90 etc. – just before pulling my shot the body of the Presso is as hot as it can be (note this is done with the portafilter on without the basket, I found that this helps to conduct heat to the frame of the Presso, improving the overall thermodynamic of the extraction thereafter)

Temperature is crutial in espresso preparation so I use a digital thermometer during the procedure – when enough heat is accumulated the temperature will lower slowly, from 97′C to the desired extraction temperature (91-95′C).

While the Presso is preheating there is plenty of time to carefully prepare the basket…

I’m using a hand Zassenhaus Havanna mocca mill (very precise grind adjustment).

I’m weighting 20g of the finest coffee, precisely dialed-in grind. Taking care of tamping tight at 3 different levels, creating a very uniform puck and avoiding channeling.

I weight my empty preheated glass shot.

Remove the portafilter, wipe dry and load the basket.

Start to apply a low pressure (3-5 sec.) to pre-infuse then steady push down.

Wonderful rich and heavy extraction… 25-35 seconds.

I then weight my shot, 20g of grinds producing 20g of espresso = nice ristreto,
a longer shot producing 40g of espresso = what the Italians call a “normale”, I don’t ever extract more than 40g…  over-extraction is releasing cafeine and bitterness.

Enjoy an amazing coffee…

Then I purge the remaining water through the used puck until its dry.

Finally I remove and clean the filter seal.

I will soon get a new camcorder, I have the intention create and post my technique on the web.

So for every shot there are 5-6 pressured movements, this machinery is very capable but is working hard believe me!

While I’m at it, why not also take the opportunity to share my wild Presso feature wish list:

Dual o-ring allowing higher pressure
Stronger teeth-hindges
Improved filter seal – increased number of perforations, stainless mesh, angle?
Brass or alloy piston and sleeve – for temperature stability
Some form of a pressure gauge, and why not a temperature gauge too!
Naked portafilter would be great – would help to better assess pre-infusion and basket distribution.

Thank you

Yvan

This year, get the Presso Green Christmas Special and give a little back.

The coffee maker was the most used appliance in our kitchen, but now it sits like a neglected older brother after the new baby is brought home. My roommate uses the Presso every morning, instead of brewing a pot for herself. It’s faster, better, and more tasty than drip coffee. And it’s oh-so-satisfying to push down on those arms and see the espresso shoot out the bottom.

The Presso looks better, too. Its sleek metal build, its small footprint on the counter, its shortness. Next to the Presso, my coffee maker, bulky and dirty, looms over—an awkward looking older brother complete with headgear and too-short pants.

So I feel bad for my coffee maker. But I don’t feel bad enough to stop using the Presso, so I just keep my coffee maker out on the counter with the intention of using it. That’s almost the same thing, right?

So a few weeks back I received my first ever coffee making machine! I was super excited for my Presso to arrive, and reassured by my nearest and dearest that I too would be capable of making my own coffee., and save money at that! Goodbye burnt tasting, overpriced, fancy coffee-inspired beverages, hello d.i.y. coffee fun times. I loved the idea of a cordless, super simple machine that even I could operate.

After a long day at work I returned home to find my box o’ Presso waiting for me on my seat and once my cheap and cheerful coffee grinder arrived I was ready to start brewing. Grinding my deluxe beans was a no brainer  and after boiling my water and having all of my equipment in place I pushed down on the arms of the presso and voila, my espresso was ready, and I might add, tasted far better in the comfort of my own home than at some cheesy yuppie coffee bar.

The next thing I knew my roommate and I got really jazzed about the Presso and started making back-to-back lattes, warming and frothing our lactose free varieties of milk and while she was frothing away, I was the house barista. Needless to say we were both bouncing off the walls for the rest of the day and I have now established a pleasant routine of presso-ing daily before running out the door to work.