presets

tom

In an ideal world of coffee we would all use manual and forget the presets. Many baristas will refuse to use a preset as each coffee has it's own special need! I want to believe this is possible but when my cafe became that busy, I would be panning eggs in one hand and taking cash in another and in some cases could not give manual the attention it needs. I had to say goodbye to my E61 Faema (boo hoo) and get the automatic. The presets really made a difference and as we all know, a barista (person behind the bar) does alot more than prepare coffee alone.

From left to right I calibrated the presets as follows- 1 ristretto, 1 espresso, 2 ristretto, 2 espresso. This is really what the pictures are! The doppio ristretto makes an accruate strong coffee (or regular large 12Oz t/A), for example. In this model all 4 presets are utilised and any coffee from a basic menu can be made. Stong long black? Water from the machine early as possible (as it often coming stright from the boiler at around 105 degrees), extract a double espresso over as late as possible. I also find that weak and strong coffees are also consistent(as most presets are measured by water flow and simply count revolutions)

Be interested to hear any thoughts on setting presets this way (many of us have for a long time I am sure!). I know presets are essentially our own choice, but this is a training question for a model in a cafe that stocks 'standard' cups/glasses.  

Tommy

Matthew_White

I use the presets, but my boss has it set out old style, i.e. 1 espresso, 2 espresso, 1 long black, 2 long black. Grrr. As for making a *proper* long black, I can never get a good crema when extracting over water. :/ I also get peeved with using the ristretto as a weak coffee. I usually use the espresso preset and insert the cup once the colour has changed.

tom

2 longs blacks on a preset??!! That poor coffee. Know what you mean about losing crema, but maybe your water temperature is too high when you extract over it. I have taste tested these two methods with many clients and roasters. Water plus extracted esrpesso wins every time.  As for the ristretto as a weak coffee base, the markets I deal with wouldn't want to see all that crema go down the drip tray. I guess if the people you serve are happy with the method you make it then there is no debate!  Personally I think weak coffees are nicer with the primary part of the extraction and not the secondary.  

Greg41

Personally i think presets are a godsend. If you are doing it manually then your not busy or your line up of customers are very patient indeed. Greg.

ausrs

Personally i think presets are a godsend. If you are doing it manually then your not busy or your line up of customers are very patient indeed. Greg.

i agree with that statement !