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  • Coffee Articles
    used to remove the showerscreen by undoing the central screw This also provides the perfect opportunity to clean up the group group collar and showerscreen and change the group gasket The scotchbrite is quite effective here Next comes the indicator lamp To remove it you hold the orange cover on the outside of the machine in place with a finger then gently pull away the fitting inside the machine Then you stick the orange cover back into the fitting so you don t lose it Removing the steam valve shaft is next Use the 15mm 17mm it varies spanner to undo the split nut holding in the shaft then remove the nut Once the steam shaft is out you can refurb it change o rings etc Now it s time to remove the electrical connectors from the element posts and the solenoid coil When re assembling remember that the brown wire goes to the outside coil connector Removing the thermostats is the next step First loosen them with a 17mm spanner Then one at a time remove the connectors unscrew the thermostat replace the connectors Saves confusion over which wire goes where Finally remove the earth wire from its spade connector and the boiler is free of all electrical connections Plumbing connections are the next step Removing the teflon pipes from the quick release connectors is a matter of pressing down the green plastic surrounds using the tip of the pliers while grasping the hose with the scotchbrite and pulling it up and out You put them back the same way press and push in hard The final hose is the outlet of the solenoid 3 way valve that goes down into the drip tray Lift up the boiler about 3 cm then gently work the rubber fitting off using the pliers to grasp it Now the whole boiler and steam assembly can be removed simply by lifting it up Some manoeuvering of the steam wand may be necessary Invert the boiler to drain it The boiler disassembly process can now begin First the teflon pipe from the top fitting can be removed with pliers and scotchbrite Then the fitting in the middle of the boiler and usually the pipe that goes with it can be unscrewed using the 11mm spanner THIS MUST BE DONE BEFORE UNSCREWING THE BOILER BOLTS Unscrew the 4 x 8mm boiler bolts and seperate the halves In this case we see a well cooked element the colour gives the clue and all the bits of burned off copper in the boiler base Undo the element post nuts with the 12mm spanner and remove the dead element throw away the old boiler gasket and get ready to clean Using rubber gloves scotchbrite a stiff brush boiling water and espresso machine detergent make sure the boiler halves are clean inside and out Here we have the standard element kit element o rings boiler o ring We ve added a new group gasket to the base The element

    Original URL path: http://www.coffeeco.com.au/articles/lelitrepair.html (2015-11-27)
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  • Domestic Machine Repairs
    sure all the boiler hex bolts are good and tight MAJOR TIP DO NOT OVERTIGHTEN THE OVERTEMPERATURE THERMOSTAT OR THE TOP THERMOSTATS BRACKET SCREWS Otherwise they ll break off in the boiler body and you ll be in all sorts of trouble As tight as you can get with 2 fingers on the screwdriver or socket is enough MAJOR TIP TEST THE MACHINE FOR LEAKS ETC BEFORE PUTTING THE PANELS BACK IT S MUCH EASIER TO FIX STUFF AT THIS STAGE STEAM VALVE RENOVATION When to do it When you re getting water leaking from the steam wand itself washer or along the shaft o rings or down the length of the wand o ring Parts needed Steam valve washer 3 O rings Remove the steam valve knob by pulling it out from the machine Undo the steam wand nut 18mm spanner and remove the wand by pulling it down The o ring may be on the end Undo the connecting nut 17mm socket If the o ring wasn t on the end of the wand it will still be inside this nut Remove it Undo the boiler connecting pipe 18mm spanner then the locknut Remove the steam valve from the machine You now have to undo the stainless steel bit from the brass part of the valve I find it easiest to lock the brass bit in a vice first The shaft can then be screwed out and the o rings washer replaced Note that the washer is held on by a little bolt Reassemble and replace everything in the order you removed it MAJOR TIPS Screw the shaft out as far as possible before tightening the stainless steel bit as much as possible Put the o ring on the end of the steam wand before pushing it into the connecting nut Tighten the brass locknut as much as possible before doing up the steam pipe SOLENOID VALVE REPAIR When to do it When the solenoid valve leaks during brewing usually accompanied by a pipe hammering effect Cleaning required When water will flow from the steam wand but not the group Coil replacement Parts needed o rings rare solenoid coil Very rarely a whole new assembly is needed Undo the two screws and slide the front panel out to the right This gives you complete access to the solenoid valve assembly Undo the spout then the coil retaining nut At this point the coil can be removed by simply pulling it down off the valve shaft If it needs replacement it s a simple matter to pull the existing electrical wires off the old coil and attach them to the new one one at a time If the problem is grit in the valve it can be unscrewed at this point and removed for cleaning The slug and spring come out for cleaning They will only fit back in one way making reassembly easy If there is a problem further upsteam in the valve the rest of the body

    Original URL path: http://www.coffeeco.com.au/articles/repair.html (2015-11-27)
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  • Coffee for Connoisseurs
    to disassemble the adjustment collar and top burr carrier for easy cleaning the burr carrier even comes with a little wire handle for easy lift out and replacement Care must be taken to correctly replace the burr carrier when putting everything back together otherwise the ears don t engage in the thread So given all the above how does the Sunbeam grinder perform Very very well indeed given the price it s sold for Recommended retail price is A 199 00 and it s already been available on sale for A 179 00 Note that I can t buy a Lux grinder wholesale for that price Listed below in point form are what I believe to be the pros and cons of this grinder GOOD POINTS Grind Quality Excellent equal to a Lux or Rocky at all settings from plunger to commercial espresso Grind Speed Faster than a Lux by about 40 faster than a Rocky by about 10 Coffee Retention Very little ground coffee remains in the unit after grinding Adjustment Mechanism Excellent virtually foolproof for a home user Adjustment Repeatability Excellent plunger to espresso and back again Design and Build Quality Excellent Noise Level Less noisy than a Lux noisier than a Rocky User Manual Absolutely canes anything I ve ever seen out of Italy BAD POINTS Grind Speed Coffee exiting the little spout is quite fluffy and prone to static in dry conditions Fluffy Grind Makes it difficult to fill portafilter to the correct level by the overfill sweep tamp method You need to fill tamp lightly then fill again and tamp Adjustment Mechanism The distance between clicks represents about a 9 second difference in a 60ml 14g double shot pour time similar to the Lux and double that of the Rocky Adjustment Mechanism The two little

    Original URL path: http://www.coffeeco.com.au/articles/sunbeamgrinder.html (2015-11-27)
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  • Coffee Articles
    as it goes it doesn t really reflect the reality of most coffee growing and processing in the world and shows only wet processing of the harvested beans The Roasting segment is fairly superficial as well The nitty gritty parts of actually making a decent espresso narrated and performed by Jill Adams are handled fairly well and all the basic information is well covered and accurate One small niggle is Jill s Perfect Espresso Shot where the pour looks to be a little lacking in viscosity Since this tends to be a function of the beans and the beans are Piazza D Oro the major sponsor of the Academy I suppose it couldn t be helped Overall this DVD is an excellent basic introduction to the world of espresso production There s a lot that could still be done to improve it though and some of the things I d like to see are More explanations of WHY you do things rather than just telling you WHAT you should be doing Demonstrations and explanations of common problems with espresso production and milk texturing and a troubleshooting guide explaining what to do when things go wrong More in depth explanations of what an excellent espresso actually looks and tastes like However I have to say that at the price and especially compared to the cost of most of the books on the subject there should be a copy of this DVD in every café in Australia It should be required viewing for proprietors AND staff and it would go a LONG way towards improving the general standard of espresso Coffee Art This appears to be a short movie supplied in DVD format which demonstrates how to produce various forms of Latte Art While it s OK as far as it goes it could have gone a LOT further in terms of tips and tricks common mistakes to avoid practice exercises for beginners etc It seems to have originally been meant for video and makes no attempt to exploit the multimedia features available for DVD My verdict on this one would be that in its present format it would only appeal to enthusiasts with plenty of time and milk for practice It s not really step by step enough for the novice barista although several close viewings would probably give enough clues to start you off However compared to some of the other training materials available the price is excellent The Coffees Produced throughout the World by P Jobin Cie This CD ROM effectively replaces and updates the original Jobin coffee encyclopaedia which weighs in at 4kg and currently sells for US 225 00 http secure stoneworks com scaashop To quote from the SCAA website The green coffee professional s ultimate reference book In French English and Spanish this book covers everything about all eighty coffee producing nations that you could ever want to know the amount of acreage devoted to coffee soil condition botanical varietal yield major ports economy harvest season

    Original URL path: http://www.coffeeco.com.au/articles/dvdreview.html (2015-11-27)
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  • HOST 2003 Milan
    effort from Quickmill otherwise it s new skins on old machines The best that Solis could offer was Rapid Steam already available from Saeco for the last 12 months or so on their new machine There was a plethora of high end domestic heat exchanger type machines and I think I may have found one with both the build quality and the looks to add to my range I was in the market for something with a decent sized tank 3l and boiler 2l and the E 61 group and actually managed to find a machine which fitted my spec at a fairly reasonable quoted price More on that next year Also showing were several prototypes including a new Silvia and Rocky set from Rancilio and a new rotary pump machine from Isomac In both cases the machines were not yet operational in fact I wasn t even able to see the new Rancilio efforts outside their glass case In general though if you were looking for new domestic machines the most common feature was pods Pre ground prepacked coffees in sachets In my estimation pod machines outnumbered normal domestic units about 20 to 1 Spare part and OEM component manufacturers were much in evidence and it would literally be possible to build an espresso machine from a catalogue In the case of some of the machines I saw that is probably how it s done There was a new commercial espresso doserless grinder on offer from both Mahlkoenig and Ditting actually manufactured by Mahlkoenig I was told which was electronically controlled via a small LCD display and was fast accurate and extremely quiet from what I could see If you thought the Mini Mazzer was the ultimate upgrade think again G Anyway pictures with captions are below I have

    Original URL path: http://www.coffeeco.com.au/articles/host2003.html (2015-11-27)
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  • Coffee Articles
    drip trays and portafilters They must NEVER be added to the tank or boiler as they will cause serious contamination and may damage sensors and valves E 61 Group Originally patented by Faema this group is a massive 4kg chunk of chromed brass designed to act as a heat radiating temperature stabilizer as part of a heat exchanger water circulation system It brought unprecedented temperature control and style to the commercial espresso machine Currently starting to appear on semi commercial domestic machines as well Espresso 28 2 5ml of coffee produced from 7 0 5g of finely ground coffee extracted at a pressure of 9 1bar at a temperature of 90 3 C for a time of 25 2 5 seconds Should be rich unctuous bittersweet in flavour Grinder Commercial espresso grinders are Burr Grinders and almost always come with a doser attached to them see grinder at left Domestic grinders can also have dosers or be doserless as with the grinder at right All espresso grinders come with rests doser forks for the portafilter Filter baskets Stainless steel baskets of various size shape and depth depending on machine with holes in the base Ground coffee is dosed into the basket which is held in the portafilter and the assembly is then locked into the group before brewing commences A basket with no holes left is called a blind filter and is used for backflushing machines with 3 way valves Group Gruppo in Italian Sometimes called the brew head The business end of the machine the bit the portafilter locks into and from which the pressurized hot water is forced through the coffee in the filter basket Consists of a metal cylinder with passages in it for water sometimes also has various valves built in Surrounded by the group gasket and the locking collar which hold the portafilter in place and topped with the shower screen which distributes the water Group Gasket The rubber ring inserted in the group to ensure that the portafilter and filter basket combination seal tightly stopping leaks Group gaskets harden with age and should be replaced when they no longer seal properly Macchiato An espresso based drink consisting of a single espresso shot in a small glass with a dash of cold milk and a dot of hot foam added to the top Portafilter Also called incorrectly Group Handle The carrier which holds the filter basket and which locks into the group to provide a watertight seal for the pressurized water to infuse the coffee The espresso then exits the portafilter via the spout s Portafilters normally have single or double spouts but triple spout versions do exist Domestic machine portafilters always have 2 spouts Puck The puck is the disc shaped cake of coffee left behind after brewing It should be firm cohesive and dry when knocked out of the portafilter Rotary Pump Most commercial espresso machines use rotary pumps connected to an electric motor The most common brand is Procon The pumps themselves

    Original URL path: http://www.coffeeco.com.au/articles/glossary.html (2015-11-27)
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  • Coffee for Connoisseurs
    seconds variation in 60ml shot pull times Worse the variations weren t consistent a second shot on the same machine might not be the same as the first So I started to pay attention to precisely what I was doing and tracked down some of the little things that make big differences In the photos below I ve let all the shots run for exactly 25 seconds to illustrate what happens Temperature All the components used in brewing machine portafilter and filter baskets need to be at a stable temperature The best way to achieve this is to let everything heat up together for at least an hour Leaving the machine on overnight or longer is not a problem as long as the boiler is full and there are no leaks from the steam wand solenoid etc Machine warmed up 10 minutes portafilter basket cold Machine portafilter basket warmed overnight Shot with 13 5g of coffee double basketNote the differences in coffee volume and crema colour The warm shot is on the right Quantity A little bit more or less coffee makes a huge difference Once I d worked out the temperature thing this turned out to be the biggest single source of variation As little as 0 5 gram of coffee can make the difference between an ordinary shot and espresso nirvana Shot with 13 5g of coffee double basket 15 grams double basket 13 5 14 0 and 15 0 gram shots side by side left to right Too much coffee A very well defined screw impression in the puck The absolute best shots were those I pulled when the double filter basket had as much coffee in it as possible 15 0g The coffee itself was in direct contact with the showerscreen and another 0 5 grams

    Original URL path: http://www.coffeeco.com.au/articles/tweaks.html (2015-11-27)
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  • Coffee Articles
    per cup Knock out the portafilter wipe with a bit of kitchen paper repeat and repeat This should take about 2 minutes for the 6 As soon as you ve finished the last shot open the steam valve for a couple of seconds and let a few ml of water out The headspace gives you extra steam Turn on the Steam switch and pour 500ml of ice cold milk into your 1 5l jug Wait till the Heating light goes out submerge the tip of the wand in the milk and open the valve right up Your milk will just about triple in volume as it s frothed When you have enough froth submerge the wand a bit and hold the base of the jug with your free hand When it s too hot to touch it s ready Close your steam valve Fill your cups these are 200ml probably a bit big for cappuccino and serve Elapsed time from starting to fill the portafilter was 5 minutes and 38 seconds Don t forget to clean the steam wand turn OFF the steam switch and refill the boiler Note that one of the reasons I recommend a machine with a 300ml brass boiler as a minimum when you re buying a machine is that smaller boilers just don t have enough steam to froth 500ml of milk in one go Cafe Crema On a slightly different subject one of the things I get asked fairly often is how to produce a Cafe Crema This is basically a long coffee about 150 180ml produced as a continuous espresso shot The important thing to note is that the shot TIME should be 25 28 seconds and that I recommend using 14g of coffee a double 18 seconds after pressing the brew button

    Original URL path: http://www.coffeeco.com.au/articles/challenge.html (2015-11-27)
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