Monthly Archives: April 2012
This super-modified Jura Impressa XS90 shows off Zipwhip's cloud-based texting service by allowing you to text an order to the machine and have it automatically craft it for you. Without leaving your desk/couch/hot tub, thankfully. If you needed a one-touch superautomatic espresso machine that is even more automated, then this little number will make all your dreams come true.
Watch as Gail and Allison visit with Zipwhip's John and Kelsey, who walk us through how they modified the machine and then craft two drinks at the touch of Gail and Allison's cell phones.
If you want to learn more detail about how they created the Textpresso, check out their blog; or if you're interested in making your own little java robot powered by text message, it'd probably be a good idea to start by signing up for Zipwhip's service.
While we have carried a bottomless portafilter for E61 brew heads that also did work fairly well in the Rancilio Silvia's brew head, it didn't seal quite as we might like and so there was often a little bit of water leakage over the top that really was just gauche.
Rancilio released their own version for their commercial machines that fits the Silvia, so we gave it a test drive. We did notice a bit of water leaking over the top, but nothing like the former model. And the spurting/spraying/mini-geysers? There were a few present in Gail's extraction -- more of a fine mist -- but that's just a result of channeling, baby.
Wanna see it in action? Watch Gail demonstrate it on our store's PID-enhanced Silvia.
Last weekend, we had wonderfully unseasonable warm and sunny weather which almost made us think summer was quick upon us! And then April returned in all her damp glory. So even though the days are getting longer in the Pacific Northwest, we're still looking for something cozy to warm us up a bit. This yummy white chocolate cocoa is just the ticket!
- 1/2 oz Monin Almond syrup
- 1/2 oz Monin Coconut syrup
- 1 oz Monin White Chocolate sauce
- 14 oz steamed milk
Combine the syrups and sauces together, mix well. Top with steamed milk and stir to incorporate.
By now, you probably know that I like the flavor combination of chocolate and espresso. I’ve done everything from chocolate espresso cookies to chocolate covered espresso beans. So, what could I do that is completely adventurous and incorporates these flavors? Chocolate Pasta with Espresso Chocolate Sauce, of course!
- 1/4 cup espresso (I used Velton’s Twilight Blend)
- 2 tablespoons Nutella
- 1 tablespoon sugar
- 1/4 teaspoon vanilla extract
- 2 tablespoons butter
- Chocolate Pasta (I used Pappardelle’s Dark Chocolate Linguine)
- In a saucepan over medium heat, combine espresso and Nutella
- When Nutella has melted and is combined with the espresso, add in sugar and cook until dissolved
- Add in vanilla and butter, cooking until butter is melted and completely incorporated
- Cook pasta according to directions
- Place pasta on a plate and drizzle with sauce
I should point out that, while this is quite good, you need to have a certain adventurous spirit to enjoy it. After all, it’s not everyday one comes across dessert pasta!
We'll admit that we have a little bit of a soft spot for Crossland Coffee's CC1. While it may not be the sexiest machine on the block, it's hard to beat all the excellent features for the price!
Setting it up for the first time does involve a bit of care and feeding to ensure the boiler is filled properly and will then recover/heat consistently afterward. So we asked Gail to show us how to set this little baby up right out of the box -- and, thankfully, she agreed.
Watch the setup process as well as tips Gail has around troubleshooting the 'HH' error that appears if your boiler is not filled properly and, therefore, overheats.
No matter how much we try to coerce him, our trusty purchasing manager, Nick, will not perform Rapper's Delight for us while drinking this ridiculously awesome drink. We never get to do what we want to do!
What makes this drink nearly obscene is that it's a breve, so when you're steaming up six ounces of half-and-half and adding it to a bunch of sugary syrup and espresso, best not to have any reflective surfaces around. You'll be able to live with yourself better.
Combine the syrups together and pull your shot (we technically did a double ristretto). Add your steamed half and half and bust a serious move while sipping your breve.
- 1/2 cup espresso (I used Caffe Umbria’s Terra Sana Blend)
- 1/2 cup milk
- 3 1/2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 1 1/2 cups ice
- Place all ingredients in a blender
- Blend until smooth and frothy
- Fill popsicle molds and place in freezer
- Wait four or more hours to allow popsicles to fully freeze
- Dip the popsicle mold in hot water for a few seconds and remove
Trust me on that last step! On my first try, I removed the popsicle stick but, sadly, the popsicle remained in the mold. The hot water will help the popsicle contents pull away from the mold, allowing it to be easily removed.
The popsicles were pretty yummy and they looked nice, too. Not bad for a quick little recipe. As for eating it inside on a dreary day? Call me crazy but, being a Seattle gal, I think I actually prefer it this way!