The flower kits were so cute, especially the chamomile, and the tiny moth orchid! 😍
ETA: the store is The Little Toy Shops on Decatur Street. Just down the road a bit from Cafe Du Monde.
I purchased both of these brewers last week, and have been running tests on them (along with a bunch of battery-powered, portable grinders), and I just today decided to measure the temperature of the water each achieved.
I used a Thermapen Instant Read thermometer.
Without baskets installed, the Mino got to 177°F (80.56°C) , and the Ikape was 174°F (78.89°C) despite my setting it to 95°C (203°F) in the app.
So, now I'm wondering if the temperature might hit 93°C internally, and just cools by the time it comes out of the machine?
Is this just a limitation I'm going to come up against with these machines? Has anyone else been able to actually get 93°C water out?
I decided to compare a few grinders to hopefully create a travel kit that didn't require a kettle (just one less thing to carry).
I purchased the Timemore Whirly, Femobook A2, CERA+ CGE01, and the Outin Fino.
Basic testing for grinder weight, speed, grind size, and retention. I used my existing Baratza Encore Esp Pro as a control. I also threw in my Kingrinder K6 for fun.
For all except the K6 and ESP Pro I started on the finest setting. I used the Kruve Brewler to measure grind size, and a Timemore Black Mirror scale to weigh everything.
BARATZA ENCORE ESP PRO: Control
Grind size: 22.5
Beans: 18g Stumptown Homestead
Time: 0:15
Yield: 17.9g
Extra fine salt. 350 microns
KINGRINDER K6: (620.9g) Control
Grind size: 22
Beans: 18g Stumptown Homestead
Time: 3:48
Yield: 17.9g
Fine sea salt. 400 microns
FEMOBOOK A2: (652.5g)
Grind size: 1
Beans 18g Stumptown Homestead
Time: 2:11
Yield: 18g
Fine sea salt. 400 microns
(Bulky shape. Tallest model. Plastic catch cup, but no issue with static or grind retention. Not sure about tiny magnets holding top and bottom in place. Can slow feed.)
CERA+ CGE01: (535.7g)
Grind size: 1
Beans: 18g Stumptown Homestead
Time: 2:35
Yield: 17.9g out
Finer than sea salt. 300microns
(All metal except for leather(?) grip around middle. Lightweight, quiet, only a bit larger than the K6. Cannot slow feed due to top being locked on. Where's noting the catch cup also has a rim, but is more shallow so grinds do not catch on it.)
TIMEMORE WHIRLY: (747.9g)
Grind size: 1 click from 0
Beans 18g Stumptown Homestead
Time: 6:32!
Yield: 17.9g
Extremely fine. Almost dusty. 200 microns
(Rim on the inside of catch cup made it hard to pour out grinds- see photo. Took forever to finish grind. Really heavy. Can slow feed. I do like the twist up hopper- same as Fino except Fino's is metal.)
OUTIN FINO: (673.4g)
Grind size: 1
Beans 18g Stumptown Homestead
Time: 2:08
Yield: 18g
Fine sea salt. Bit more coarse. 450 microns
(Metal interior catch cup has a concave shape which made it easy to remove grinds. I like the twist up hopper. Can slow feed. Very quiet.)
Brewer: Ikape Kapo K2 51mm basket
Grinder: Baratza Encore Esp PRO
Beans: Bold Bean The Rift (Med-Light)
Beans weight: 16g
WDT: Yes
Puck screen: Yes
Tamped: Yes
Water temp: 92°C
Tried grinding at 22.5, 25.0, and 27.0
It's been very bitter for each so far.
The 27.0 brew ran fastest: 33g in 30s, but was still bitter, even with fully frothed sweet cream.
Do I raise the temperature of the brewer (apparently I can do this in the app, though I've not tried)? Maybe grind even coarser? Stop the shot sooner?
I'm just not sure what I should do next.
Edited to add: In the app, I can also control pre-soaking, flow rate, and brew time itself. I'm really new to espresso, so I'm not sure if I should be manipulating those parameters, but I can if it'll help.
We live in South Florida, and went for a walk this evening, and heard this very soft, two-toned, rhythmic call.
It's a bit airy sounding, and is repeated several times during my video. (The wheek wheek sound.) It almost sounds like a very soft, far away whistling.
We've not heard this noise before, and can't tell if it's an insect, bird, or maybe a frog. Any ideas?
EDITED: I believe the people saying whippoorwill are correct. We went back out to hopefully hear it again to no avail, but listening to other videos, it does sound very similar. So, I believe it's been solved. Thank you all very much!🥰
I bought all three grinders to test along with the Outin Mino and Ikape Kapo K2 machines. I'm trying to create a travel setup that will negate the need for a portable kettle.
I have both a Q-air and a K6, but it's too difficult for my hands and arm when doing an espresso grind. They work fine for the Aeropress, but then I have to carry a kettle.
Does anyone have any of these grinders? Will they actually work for espresso? I don't have them in hand yet, so I'm curious if they'll actually meet my expectations.
I just got the CERA+ grinder as well to try, so if anyone has used that, I'd love to know, too.
I bought several bags of these beans as they were on sale for a great price, but I need some advice on how best to brew them.
I have a Baratza Encore Esp Pro, and initially ground them to 25.0, but the resulting brew was really bitter and harsh.
I know some beans are better suited to different brewing methods, but figured I'd start here with trying to dial them in. They were roasted in March, so they aren't too old (I think).
I also have other brewers if something else would suit better.
Earlier this month my ALT and AST labs came back elevated for the first time:
110 U/L and 72 U/L respectively.
I had follow up labs yesterday which came back with "Critical test result" in which my values nearly doubled in the span of three weeks:
214 U/L and 123 U/L respectively.
They tested for Hepatitis as well which came back negative (I think, the test result just shows a Fib-4 value of 1.83 rather than an answer).
I don't drink alcohol. I do have high cholesterol- as does nearly everyone in my family, and take Pravastatin. I was a vegetarian for almost a decade until about six weeks ago, and I am 50 years old. I'm not overweight, I exercise and have T1D (LADA).
My endo told me to stop the statin, and wants me to have a fibro scan(?), and see a gastroenterologist.
I was only told this by his nurse on the phone right before their office closed for the day so I didn't get to ask why I need to see a gastro, or what the scan does and if it's worth having.
I first asked in my regular T1D forums, but thought it worth asking here as well.
I wanted to add that I have Lynch syndrome, Castleman's disease, and Ehlers's-Danlos- which causes neuropathy and POTS. I also had surgery for hyperparathyroidism a few years ago, but I have no idea if any or none of these things might have anything to do with elevated liver enzymes.
I have felt somewhat unwell stomach wise for a couple of months (prior to restarting eating meat), but that is not uncommon for me. I've had those issues off and on for years, and never had an elevated liver enzyme result.
I am not jaundice, this was literally just out of the blue.
Earlier this month my ALT and AST labs came back elevated for the first time:
110 U/L and 72 U/L respectively.
I had follow up labs today which came back with "Critical test result" in which my values nearly doubled in the span of three weeks:
214 U/L and 123 U/L respectively.
They tested for Hepatitis as well which came back negative (I think, the test result just shows a Fib-4 value of 1.83 rather than an answer).
I don't drink alcohol. I do have high cholesterol- as does nearly everyone in my family, and take Pravastatin. I was a vegetarian for almost a decade until about six weeks ago, and I am 50. I'm not overweight, and I exercise. I also have T1D (LADA).
My endo told me to stop the statin, and wants me to have a fibro scan(?), and see a gastroenterologist.
I was only told this by his nurse on the phone right before their office closed for the day so I didn't get to ask why I need to see a gastro, or what the scan does and if it's worth having.
Figured I'd ask here for a start.
I recently purchased the Bambino Plus, and have a Baratza Encore ESP Pro, and am happy enough, for now, but am curious what the next logical step-up might be.
I had my first espresso 2 1/2 weeks ago, so I have no preconceived notions about taste, form, function, etc. no hangups nor expectations.
I've read that many machines have long heat up times, and I do love the Bambino's 3 second heat up. I also currently drink milk based drinks so a frother is important, even though I'm happy to work on cultivating my palate.
Space is not an issue, although I have no interest in plumbing the machine.
I considered upgrading to the Breville Dual Boiler, but if I had no major budget constraints what machine would be a logical better choice?
(I don't mind upgrading the grinder either, but I do have to say that the Barraza is working very well for the different brewers that I have.)