Dual function produces heated milk or heated milk and froth.
| Price : $59.89 | Post Date : Dec 13, 2011 15:17:05The Capresso froth PRO produces perfectly frothed milk, steamed milk, perfect for cappuccinos, café lattes and delicious hot chocolates…automatically. Makes delicious hot or cold milk froth instantly. Two unique frothing disks deliver maximum milk froth. Frothing and heating disks securely store in the bottom of base. Milk pitcher with scratch resistant non-stick-coating, stay cool handle and see through lid is dishwasher safe. Large pitcher accommodates 12-ounces for heating without frothing or 8-ounces for frothing. Features three illuminated temperature setting buttons: cold, hot, warm. Dual auto shut-off for safe operation.
The name espresso is Italian in origin. It was first coined around 1900 and, loosely translated, means a cup of coffee brewed expressly (just) for you. Today, you will often find that people incorrectly pronounce or spell it "expresso."
So, what makes a true espresso?
It's not the bean. It's not the blend. It's not the roast. It's not that it has to be made by a certain kind of machine.
The fact is, you can use any type of bean, blend and roast, it just depends on your personal tastes.
What makes espresso is the way the coffee is prepared. Espresso coffee is a small (1 to 2 oz.) shot of pressure-brewed coffee, using about 1 Tablespoon of finely ground coffee. Brewing takes about 25 to 30 seconds and when done properly, it will feature a layer of rich, dark golden cream, called crema on the surface. This crema is one indicator of a quality espresso. Making a great espresso is truly an art as well as a science.
The Key Words of Espresso
Like any other field, espresso has its own little language that you should know. Below is a small list of key words that you'll often hear when reading about anything espresso.
BAR: Pressure rating used on most pump driven espresso machines. 9 BAR, the typical accepted pressure for brewing espresso is 8.8 atmospheres of pressure or 130 pounds per square inch. Almost every consumer espresso machine is capable of producing this pressure consistently.
Burr Grinder: is the recommended type of grinder for proper espresso making. A burr grinder features two disks, one stationary, one rotating, which slice away portions of a coffee bean into very fine particles.
Crema: is one of the sure signs of a properly brewed shot of espresso (in non crema-enhancing machines) and is created by the dispersion of gases - air and carbon dioxide - in liquid at a high pressure. The liquid contains oils and forms a dark golden brown layer resembling foam on top of an espresso shot.
Demitasse: the cup that holds a traditional shot of espresso is called a demitasse - the fancy word for the small 3 ounce (or smaller) cup. Demitasses can be made of ceramic, stainless steel, or glass, though porcelain is often the preferred material. The thicker the better, as they must retain heat well in that small 1.5 ounce beverage you craft.
Dosage: refers to the amount of ground coffee used to produce a shot of espresso. Usually 7 grams per 1.5 ounce single espresso shots.
Doser: found on many burr grinders, especially those designed to be used with espresso machines. A doser releases a measure of coffee grounds as you pull on a lever that is built into the side of the doser.
Filter Basket: is a metal, flat bottomed "bowl" shaped insert that fits inside a portafilter. The filter basket holds your bed of ground coffee and has a multitude of tiny holes in the bottom to allow the extracted beverage to seep through and pour into a demitasse cup or other receptacle. Most espresso machines include two filter baskets, a single basket and a double basket, though some machines feature convertible baskets that allow either a single or double shot of espresso to be produced from the same basket.
Frothing Tip: refers to the perforated tip on a steaming wand. These can have between one and four holes, and the holes can be either angled to the side or pointing straight down. They allow the steam from the espresso machine to be forced into tiny jets which agitate and heat milk at a great pace and also facilitate proper frothing when used to introduce air into the milk.
Portafilter: (also known as a groupo) the device that holds a filter and finely ground coffee and facilitates quick attachment to an espresso machine. Portafilters almost always feature a handle for easy handling, and spouts underneath to allow your espresso to pour into cups. On better espresso machines, they are made of copper or brass, and are coated with chrome. The handles are usually wood, bakelite, or plastic. On less expensive machines they can be aluminum, steel, or other metals and plastics.
Pull: a term used to describe brewing a shot of espresso. Comes from the action used to prepare espresso in the 1950s, 1960s, and beyond - pulling on a lever to cock a spring in a piston group on an espresso machine. Also Espresso Pull, Pull a Shot.
Steam Wand: is a visible, external pipe found on most espresso machines that is used to froth and steam milk, to provide hot water (on some machines), and heat espresso cups. Some also use the steam wand to heat water. It is controlled by a steam knob that opens and closes the steam valve inside the machine.
Shot: another term to describe a brewed espresso.
Tamp: (also tamping) the act of pressing and compacting a bed of loose, finely ground coffee, in preparation for brewing espresso. Different machines require different tamping methods. Steam powered espresso requires a leveling tamp, where piston lever, spring lever, and pump espresso requires a more compacting action. Some prefer a heavy tamping action (using 25 or more pounds of pressure), others prefer a light tamping action (less than 15 pounds of pressure exerted).
Tamper: the device used to tamp a bed of loose, finely ground coffee in a portafilter, in preparation for brewing espresso. Most espresso machines include a plastic tamper as an accessory, and after market tampers can be bought. They are measured in millimeter sizes, corresponding with the filter basket internal diameter of your espresso machine. Most commercial, prosumer, and high end consumer espresso machines use a 58mm tamper; other common sizes are 49mm, 53mm, and 57mm.
Thermoblock: in some espresso machines, the heating system is shaped similar to that of a car radiator, a series of heated metal coils or channels which water must pass through and become progressively hotter as it reaches the boiler.
The Espresso Machine
Let's start with the machine itself. What it does is force heated water through finely ground, packed (tamped) grounds. There are different types of machines out there, however. There are super-automatic machines, semi-automatics, manuals, pod machines and stovetops. What are they?
Super-Automatic
With just the push of a button, super-automatic espresso machines do everything necessary to brew the perfect shot of espresso, latte or cappuccino. They grind whole beans and deposit grounds into the filter, they tamp them and then brew them. Super-automatics have very powerful conical burr grinders with gear reduction systems and lots of settings to control the strength of your brew. Steaming and frothing milk is very easy with the frothing adaptor.
These machines are the easiest to use on the market, but they are also the most expensive type of machine. Some people say that super-automatic means less control and lower quality brews, however in actual testing, these machines produce a very consistent and quality espresso. You do lose some control over the brew pressure and tamping pressure, but these things are not necessarily bad and they can be compensated for with other features that allow you to adjust the grind settings, doser settings and serving size.
Semi-Automatic
Semi-automatic machines are the most popular style for home use because they produce excellent coffee and are fairly easy to use. The main difference between a super- and semi-automatic machine is that the semi-automatic machine doesn't grind the beans. Some super-automatics also rinse and clean themselves. Semi-automatics must be rinsed and cleaned by you.
Most semi-automatic machines use a boiler to heat water as it passes from a separate water tank, however, some models use a thermoblock system which heats water instantly and reduces wait time. Some have an "On/Off" switch users must push once to start extraction and then must push again to stop extraction. Other semi-automatics only require one push of the button to begin the extraction and then will automatically stop after a pre-programmed time has passed. Frothing with semi-automatics can be simple with some machines but can require some skill with others. This really depends on whether the machine comes with a frothing adaptor or not. The adaptor makes this process simpler for the user while the traditional steam wands that take a little bit of practice to perfect.
Manual
These old-world style machines look great and reflect the original prototypes invented to create a consistent and flavorful cup of espresso. Also called "Piston-Style" machines, they were the first models to use a hand pump capable of generating the 8 to 9 atmospheres of pressure that is necessary to force the water through the condensed grounds--the way to make a proper cup of espresso.
These machines are recommended for true coffee aficionados and those who enjoy the process and effort involved in making a cup of espresso the traditional way. These machines are tough to use and require a higher skill level than the automatic machines. Also, they have a small water tank, making them impractical for large gatherings. The cleaning and maintenance for manuals is fairly straightforward, however the outer finishes, typically brass, chrome or copper, will require special cleaning to remove tarnishing and fingerprints. The milk frothers are standard and powerful enough for home use.
It's also worth noting is that pulling down the handle to force water through the espresso grounds does require a bit of arm strength and the consistency of the pull is critical to the espresso quality.
Pod Machine
Pod espresso machines can be either semi- or super automatic machines. They are called "pod" machines because they use "pods" of prepared grounds that you simply throw away after use. No grinding or tamping. You buy more pods to make more coffee.
Something to note is that using pods means you will not be able to adjust the taste of your coffee through the dosage or the fineness of the grounds. Another drawback is that some machines require that you buy their brand of pod, so if you can't find a pod you love, you're out of luck. Brands like Nespresso and Tassimo will only function with their own brand of espresso pods.
Stovetop
For those on a budget who would still like to enjoy a home-brewed cup of espresso, stovetop espresso makers are a great option. These are very basic devices that are fairly simple to use and care for and require no electricity (this also makes them great for camping!) They also continue to be the most popular method for making espresso in Italy, which must say something for the authenticity of the results they produce.
The Espresso Grinder
The perfect cup of espresso begins with properly ground coffee beans. If you don't have a super-automatic machine and you plan to brew whole-bean espresso (the most flavorful way to brew), you will need to buy a grinder. Espresso beans need to be ground to a much finer consistency than typical coffee beans, so you can't buy just any grinder.
Well, I hope that gets you started with making great espresso. However, to make outstanding espresso, you should learn a little more! Head on our to our website to get a free eBook titled How to Make Espresso So Good You'll Never Waste Money on Starbucks Again!
http://makingespresso.com/
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When you purchase an espresso machine you need to consider the milk frothing mechanism that comes with the machines. Traditional machines are equipped with a steam wand or frothing tip. Semi automatics usually come with the same traditional steam wand or frothing tip and sometimes they offer special Pannarello type tips to make frothing easier. Super automatic espresso machines often offer a variety of frothing methods and devices such as Milk Islands, Cappucinatore, or internal frothing devices. In addition most super automatics also include traditional frothing steam wands so you always have the option to steam milk or dispense hot water if you choose. The purpose of this milk frothing article is to help you to understand various frothing equipment available on espresso machines. This will enable you to choose a machine with a frothing method that suits your needs.
Steam Wand or Frothing Tip
Let's start with the basic traditional machine. These machines come equipped with a steam wand or also referred to as a frothing tip that also works as a hot water spout. The combination spout is capable of delivering hot water for caf'e Amerianos, tea, cup warming, or any other necessary hot water use. There is usually a lever that indicates your choice of steam or hot water.
Pros
Cost effective Easy to clean Ability to customize froth and amount of froth in the milk for different beverages such as latte's or cappuccinos.
Cons
Requires skill and practice to get frothing right
Special Pannarello type tips
Some traditional home machines as well as Semi and Super automatic espresso machines use this special tip. The purpose of this special tip design is to make frothing simple and worry free. This tip makes it almost impossible to make a mistake. Simply submerge the steaming tip in the milk and you get nice frothy milk effortlessly. You need only to monitor the temperature.
Pros
Simple milk frothing with little or no skill Consistently good thick froth Quick
Cons
Little to no variation in the amount froth produced The tip should be removed and cleaned after each use
Cappuccinatore Kit
This is a device that is an accessory to Saeco automatic espresso machines. This device transforms a machine into an automatic frothing machine. The Cappuccinatore replaces the steam wand. It has a tube that siphons milk from a carafe, up through the Cappuccinatore which steams and froths the milk. Instantly the hot frothed milk is dispensed into your cup. The Cappuccinatore is adjustable so you can customize the amount of froth in your steamed milk.
Pros
Quick, instant, frothed milk Customizable froth Easy to use No milk frothing skills necessary Impressive
Cons
Requires special cleaning sanitizing Must run a sanitizer through the milk tubes Disables your hot water spout if you need hot water for tea
Milk Island
Saeco and Gaggia have a simplified device for their super automatic espresso machines which they call the Milk Island. The Milk Island is a carafe that automatically froths milk. This carafe is made of plastic and attaches directly to the machine. When you attach the Milk Island to the Super Automatic Machine it automatically disables the steam wand so the steam is directed to the Milk Island. The carafe frothing indicator can be adjusted to the amount of froth you want in your steamed milk. You simply fill the carafe with cold milk, position the milk carafe on the milk island and turn the machine indicator knob to the froth position. Steam is produced at the bottom of the milk carafe and the frothing begins. Turn steam off when frothing is complete.
Pros
Easy, quick, no special skill necessary, it comes out perfect every time. Produces great customizable froth A large carafe is available so you can froth for more than one espresso beverage at a time. Milk Island can be removed; it is not a permanent fixture.
Cons
It takes a few tries to get the carafe positioned correctly The milk carafe needs to be cleaned soon after dispensing milk Disables steam/hot water wand.
Built in Super Automatic Frothing
It does not get easier than this. These machines make sense and save time. Simply provide the cold milk source, push a button, and the machine dispensed the frothed milk directly into your cup.
Pros
Concealed milk frothing device provides more sanitary use. Most machines have adjustable frothing devices for the perfect beverage. Impressive, simple, consistently good froth Quick time saver Internal frothing device is desirable for esthetic appearance of machine. Steam wand is accessible and available for hot water or traditional milk steaming
Cons
Requires once a day sanitizing rinse Cost increase for this option but worth it. I hope you now understand a few more options for frothing milk. Each device has its pros and cons. It seems the easier devices require more cleaning, but certainly make frothing simple and consistent. I have found that when entertaining or serving more than one espresso beverage that requires frothed milk, these automatic frothing devices are a quick and easy solution and the cleaning time required is much less than the time and effort is takes to froth one cup at a time.
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