A Revolutionary way to make connisseur coffee at home. From the design centre of Europe comes the innovation of the era. A multi award winning product that makes espresso as easy as one...two...three.
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.
I’ve always been daunted by the big boxy machines I’ve seen on friend’s kitchen counters and have instead relied heavily on my local coffee shops to do the work for me. Dose, tamp and pulls were foreign… concepts.
Presso is the easiest espresso maker I’ve ever used and finally understand that espresso isn’t simply strong coffee. There is a true art and technique to pulling the perfect shot…one that Presso let’s you do first hand. Using your hands. It’s really quite cool.
Anyone for dessert? Coffee? How about having them at the same time, in the same bowl?
Yes, it’s true, Presso can kill two after-dinner birds with one stone. Meet, the affogato, quite possibly the sweetest Presso creation yet.
An Italian invention (affogato means “drowned” in Italian), this dessert is so simple and so tasty it would be hard not to love it. It would also be pretty hard to mess it up.
All you have to do is scoop some gelato or ice cream (vanilla is usually the way to go) into a bowl, pop it under the Presso, where you would normally place your coffee mug, and press an espresso shot over the gelato.
We seriously suggest you give this dessert a shot (pun intended).
To ensure you have the most fulfilling rich golden halo on your espresso (crema):
Fill your porta filler to the desired level (dose) with freshly ground beans (grind for espresso machines).
Press down firmly using the back of the PRESSO scoop (tamping). Be sure to have the porta filler on a firm surface to ensure adequate and even pressure. An even tamp with an adequate dose and suitable grind will enhance your crema.
For the best results use freshly roasted beans from your local roaster, ask them to grind them for an espresso machine.
Store your freshly ground beans in a vacuum for no more than a week.
Try roasting your own green beans in a popcorn popper, a small amount at a time until you hear the second ”crack”. Cool quickly an store in an airtight dark cool place for a day, then grind very fine for the ultimate espresso experience.
There are internet sites that collectively buy green beans and distribute them amongst their members like CoffeeSnobs.com.au.
The Rainbow region produces some fine coffees, grown in subtropical conditions.
The presso seems right at home out on the green grass surrounded by chickens. I guess one could say it’s only natural as the Presso is one of the lightest and transportable espresso maker in the world. If you love the taste of a fresh espresso and a cafe is not close by you might just want to give the Presso Espresso maker a try.
We Presso folk tend to be pretty simple, but there are certain things that we think are really important in making a great cup of coffee.
Ask any coffee lover and they will tell you, the fresher the grind the better the coffee. If you really want to take your coffee making seriously you must invest in a grinder so that you can grind your own coffee at home. Do you need the most expensive one on the market? Probably not. But it’s a great idea to invest in a conical burr style grinder. This kind of grinder won’t heat the beans up while it grinds the coffee, which means the flavour of the coffee isn’t compromised. You can get manual or electric burr grinders (manual grinders are great for those times when you are off the grid with your Presso).
Grinding your own coffee is all about experimentation. Try altering the coarseness of your grind. Traditionally, you want a finer grind for espresso but you want to make sure that it’s not too fine. If when you begin to press the Presso arms down you feel a tremendous amount of pressure and no liquid is coming through the portafilter, then you know you have gone too fine. If the coffee starts pouring through the filter at warp speed, you’ve probably ground your coffee a bit too course.
At Presso headquarters, after a little bit of playing around, we have found the perfect grind from our machine. Our grinder produces that perfect consistency when it is set on a fairly course setting. Who woulda thunk?
Another important aspect of your grind, is how you tamp. Fill your portafilter with your desired amount of coffee, and then using the tamper press down on the coffee (once again, you will have to experiment with your tamp- you need to find a level of strength somewhere between dainty and He-Man). It’s important to keep the portafilter level when you tamp-resting it on a counter top usually helps. Some people go as far as tamping on a scale to make sure they are applying the correct amount of pressure (usually around 30 lbs), but after some experimentation you will know what works best for you and your Presso.
Grind at home, play around with your technique, and start drinking some really delicious coffee!
Our friend Zoe Florence in New York City writes:
Anyone for dessert? Coffee? How about having them at the same time, in the same bowl?
