Back in the 00's there was a power outage in downtown Vancouver. It caused Peer1 to fall back to their generators... that weren't tested for ages. They struggled for 5 minutes, gave up and bursted into flames, resulting in the colo not being able to go back online even when the main power was restored.
That was an epic mess. Especially considering they positioned themselves as the most technically sophisticated colo in the region. So, yeah, it happens.
It's a good presentation, but it's not sufficient as a sales pitch. A non-staged video of both the grinder and the machine in use would be required to place an order, at least for me. As others have mentioned it's not clear where the water pipes go exactly and how the machine is powered.
Also, for $700 independent reviews are also a must.
For the pump kit - this too looks interesting, but requires (way) more details. At the very least a list of supported machines and, again, a video or two of an actual retrofit. Dimensions, voltage (!), etc.
Unlike MKBHD, James Hoffman has some slightly more objective credibility. He won some barista competitions about 15 years ago. He's been involved in the coffee industry (outside of being a content creator) for most of his life. As far as I know about Marques, his main qualification is that he was just relatively early to the tech review game.
That is not to say that I personally take all or most of Hoffman's suggestions at face value. It's abundantly clear that the level of nuance he considers in coffee is not relevant to me. But I do tend to see him applying a much more objective level of rigor to his reviews than many other content creators.
The draw of MKBHD has nothing to do with "objective credibility". Consumer tech reviews are more about whether the reviewer will discuss daily usability objectively, and entertainment.
Coffee is more niche. It makes more sense for "objective credibility" to play a role there.
Very few tech reviewers have anything other than experience. Nilay Patel trained as a lawyer. He can’t code, can’t engineer, isn’t an industrial designer etc. it’s one reason why tech reviews are so obsessed with keyboards. For most reviewers keyboard feel is one of the few areas they have real expertise in.
MKBHD is absolutely as qualified as 99% of his peers.
When he trashed the aldi espresso machine I think he was unfair. The main issues with it are probably the same issues you get on a Breville until you tune the OPV and get a seperate grinder. That said I dont think he is the screwdriver to espresso machine type.
I've got a Bambino Plus and so far the only customizations are a bottomless portafilter, a huge single wall basket (IMS), programming the flow presets for a good ratio by weight in/out, and optimizing the grind specifically for 30s duration. I'll have to look into your OPV suggestion; anything else?
Bambino might be OK stock?? Not sure. Only change the OPV if you have a problem to solve. For me it was slightly too fine gets zero extraction and the pressure compacts the puck. Then go a bit coarser and it spews out.
Yeah, I wouldn't compare them at all. Hoffman is also by all appearances and mannerisms a standup individual, more of a Mr. Rogers of coffee than anything else, in my opinion.
You know, I've watched basically every video of his for several years now (as well as going back in the archives for some of his older stuff), and I think this is the first time I've ever encountered his name.
I have found Mr. Mobile (Michael Fisher) to be quite good. He does some sort of a road trip or excursion as a real world tech review and also covers a lot of old and quirky hardware.
I find his channel useful just for getting an opinion from a end-user perspective of what a product is like; that's a legitimate opinion, not every data point needs to be a deep dive into the manufacturing process of a particular gadget.
Source? I'm from Italy, where everybody's using them, but never heard of a single one exploding. Maybe you can find an isolated case, but I'm confident it's extremely rare. There's a safety valve to release pressure after all, and if you use the Moka correctly the valve never has to engage.
I’m in the Dominican Republic, and moka pots are 99 percent of the market here as well. Everyone warns me about moka pots exploding, but I’ve never met anyone (15 years here now) that knows of one first hand that actually exploded.
But everyone is terrified of mokasplosion.
I’ll admit, the prospect of a pressurized vessel of boiling water is a potent reminder for precautionary thinking.
Minor nitpick here, but it's a fact I found interesting when I heard about it. The water inside a Moka doesn't boil, you can indeed observe that the water coming out from the top isn't boiling. What happens is that the air that is left inside the bottom chamber expands due to the heat, pushing the water upwards.
The custom where I am at is to load the moka pot with a grind and quantity that produces a significant barrier to the flow of water.
The alert that the brew is finished is the sound of the boiling hot water and steam spraying the coffee through the standpipe into the upper chamber, and it is absolutely under steam pressure, I’d say around 5 to 10 psi.
When the liquid water is low enough that it doesn’t get picked up by the lower tube, you get a significant outflow of pure steam hissing through the standpipe nozzle, and then it’s quiet, as the bottom chamber is now completely dry, as are the grounds when you dump them out.
It could be that if you use a coarser grind or less coffee than is customary here, flow restriction does not occur, and the pressure of the heated air and water vapor is enough to push out all of the water through the coffee without reaching 100c (should only take about 1/6 psi for a flow overcoming gravity to that height) but if you used that method here your coffee would fall under heavy criticism.
The violence with which the flow jets into the upper chamber and the volume and aroma of the steam serves somewhat as a social signal as to the “quality” of the coffee, so there is a strong incentive to heavily load the pots here.
Legends of exploding pots are common, as is precautionary disposal of pots whose threads have become excessively worn.
But I still have no first hand knowledge of anyone witnessing an explosion or even an over pressure venting event (there is a small pressure relief valve on the side of the vessel)…. So I suspect that the risk is not that high.
Interesting, the different way we use mochas can explain why you have stories about explosions: our way is definitely putting less stress on mochas, which end up lasting for decades without the need to be replaced. We use coffee that is specifically ground for mochas, and we fill the chamber with water up until just below the valve (or, at the very limit, the water reaches half the valve). You still hear a sound when the coffee is ready, but it is caused by little sprays of coffee mixed with hot air, not steam.
Well my wife had one and it exploded (and it was Italian, Bialetti I think), we have several friends with explosions etc. It's of course possible that Italians use it properly and we don't, but I'm not an expert in this topic, so I just stay away from them.
This is unexpected to me: I would have assumed that, even if you did something wrong, the valve would have prevented an explosion. I can understand a single valve going bad, but if this happened to many of your friends there might be something going on there.
He wouldn't take it. He'll review it after it's been on the market for about half a year, without any money.
Lance hedrick is also a decently respected voice who does usually take sponsored reviews, whilst being honest.
> The result is a freedom to use a far more thermally stable source of hot water - like the kettle you already have. And because no water is stored in the machine - it’s fresh every time.
Seems like a interesting idea, but I feel like there is a crucial point missing. What if I do not want a random water tube hanging into my water kettle?
Feels like that is a big hole in a otherwise great thought through product.
Also, having to boil water in a water kettle first is a minor, but significant enough, inconvenience. It's why so many people now have hot water taps for tea, and use espresso machines instead of filter coffee.
Here in the UK, I only know one person who has a boiling water tap (they've been renovating an old cottage and are a fan of tech) though I wasn't a fan went I went to visit and tried it out (not why I went to visit). I'm more of a fan of the Unix/Linux philosophy of "do one job and do it well" as appliances are more likely to break when they have multiple jobs to do, so I was slightly against the idea of it anyhow. The main criticism I have of it is that it's far more likely to cause scalds/burns as you have to bring the container to the tap (specifically an Aeropress) and it's more difficult to control the flow of water. With a kettle, you can move the kettle to the container and it's far more controllable in terms of water flow. I'm also not a fan of the tap needing to keep pre-heated water in an insulated container all the time - only a small use of energy, but it seems unnecessary to me.
I'd be interested in an overall energy use comparison between a kettle and a hot water tap. I know lots of people who boil far too much water for a single cup of tea or coffee (partially due to kettle designs).
This problem is solved in its entirety by simply microwaving a cup of water. No wasted water.
If the same / similar cup is used, one can choose the desired temperature of the resultant hot water simply by varying the time. Seasonal variation of ambient water temperature may need to be taken into account.
I tend not to drink coffee, and I prefer to make tea with less-than-boiling water.
YMMV
</opinion.
Now that I’ve written that, I’ll have to put a power meter on the microwave and a kettle and report back with the results. My kettle recently broke and I hadn’t intended to replace.
I've tried that, and there are two problems. One is that water has a tendency to superheat and then boil all over the place when you put the tea in, or it suddenly produces a big bubble and water goes everywhere. The other is that it is hard to get a consistent temperature. Even if you measure it with a thermometer it seems problematic (although perhaps the grocery store thermometers go out of calibration easily). If you're doing herbal tea it might not matter as much, but for something like Chinese green tea, it was always hit or miss. I bought the Bonavita kettle as soon as I found out about it, and now I always have consistent tea with no fuss or mess.
My daily driver, a flatbed Panasonic microwave, does a good enough job, but yeah actually boiling the water in a microwave is a recipe for a way too hot cup, and half the water boiling over.
220ml, regular ceramic mug, one minute forty, does what I need, but I’m not tea or coffee connoisseur, just a prole with a box of Twinings loose leaf.
Thanks for the kettle reference, I have been meaning to find a temperature controlled unit.
I recently picked up an inexpensive Thomson branded electric frypan with digital temperature and time controls, well impressed.
I'd guess that a microwave would "waste" more energy as it's got moving parts and the energy isn't completely directed to heating the water. A kettle also "wastes" some energy as you end up heating the kettle too (from the hot water).
If a microwave was more efficient, I'd expect to see premium kettles that used microwaves instead of a simple heating element, though maybe there'd be design problems with preventing leaking microwaves.
I don't have a comparison to a kettle because I don't have one, but our Quooker tap took a fraction of a kWh over a couple of months that I measured the energy usage, and my wife uses it daily for tea and we use it most days for boiling water for things like cooking.
The 3L tank that holds the hot water, under the sink is well insulated and it takes almost nothing to keep it at temperature.
Given that it uses such negligible energy that I needn't care, the benefits of instant boiling water whenever we like and not having an extra appliance no the counter-top make it a clear winner for us.
Interesting, thanks. I really like the idea but the thing I'd miss from our kettle is the ability to change to lower temperatures for different kinds of tea. You shouldn't really use boiling water for some kinds of green tea, for example. I guess you can mix in some cold water to reach close to the right temperature, but I'd miss the convenience.
I've never come across a kettle that changes temperature, or is it that you can stop it boiling when you feel it's about right?
My wife drinks tea (I'm a coffee drinker) and I make tea (just simple, English Breakfast with milk) for her quite often, and we both use it for cooking. It was something she'd always wanted, and she's not much into "gadgets" but she's been very happy with this, so I'm happy.
I've got the OXO adjustable temp one. It lets you select a temperature between 40 and 100 °C in one degree increments. I wish it were a bit smaller and could heat to a lower temp (for e.g. proofing yeast), but otherwise it's pretty nice. As it's an American market product it's limited to 1500W, which is still pretty quick but nowhere near the speed of something designed for 240V mains.
The biggest problem I've had so far was that Amazon seems to only stock used/counterfeit units. Buying direct from OXO got me on that hadn't been used and didn't reek of volatile organic compounds on the first try.
> The biggest problem I've had so far was that Amazon seems to only stock used/counterfeit units. Buying direct from OXO got me on that hadn't been used and didn't reek of volatile organic compounds on the first try.
This is slighly terrifying; and interesting that something like this would be counterfeited. I too would make any and all efforts to ensure I was using something legit where mains (240V for me) are concerned.
I once bought a knock-off hot-air soldering station without knowing, and once I looked into it, people were complaining they'd received units where the live was "grounded" to the case.
I opened mine to check, not quite as bad, but the live in mine wasn't attached to the metal case, just bare, and within about 1cm of it. I reported it to the retailer (we all know which major online retailer this was), and they did nothing. Let's just say things changed, seriously, for me that day when it comes to buying anything mains powered with uncertain origins.
This may have been the tipping point for me. I got two from Amazon. One was obviously used and had lots of hard water deposits. The other had a very strong VOC odor to it. Around this time I'd started looking more closely at items purchased from Amazon and they'd often appear to be lower quality (if not blatantly counterfeit). Even if I didn't despise Bezos this would've put me off Amazon.
ThermoWorks refused to sell their products on Amazon for quite a while. Apparently they've changed their stance but I wouldn't risk it.
Anyways the kettle is nice to have that I use daily for coffee even though I now have an induction stove with burners that are far more powerful than the kettle. Stateside, circuits for electric ranges are 240V, 50A (occasionally 40A on older buildings).
Probably due to him making a fortune by exploiting and underpaying his employees. His workers are reduced to pissing into bottles to save time whilst Bezos is mucking around flying in space.
> I've never come across a kettle that changes temperature, or is it that you can stop it boiling when you feel it's about right?
There's several around - I've got one that allows you to choose between 70°C, 80°C, 90°C and boiling (along with a keep-warm option that's never used). I use the 80°C option all the time for making coffee (Aeropress) and use the 70°C for things like green tea (black tea should be 100°C of course).
It's a mistake to use boiling water when making coffee - it'll extract a bitter flavour.
> I've got one that allows you to choose between 70°C, 80°C, 90°C
That's really cool, I suppose I haven't really looked, being a coffee drinker, a kettle was never important to me.
> It's a mistake to use boiling water when making coffee - it'll extract a bitter flavour.
I have two espresso machines, one in the kitchen and one in my home office, I also have an Aeropress like yourself, love it, but I only use that for travelling. Wouldn't dare pour boiling water over my freshly ground coffee :)
Ah that looks cool, got a sort of retro-coffee filter machine for the office look to it too (I love Bosch appliances).
I never understood why so many kettles always put the fill indicator behind the handle, which of course you'd be holding when filling it up. The first time I saw one with a large, clearly graduated window on the side (and wasn't also a cheap, white plastic kettle) I was impressed, being the nerd I am.
When I was trying out my friends' boiling water tap, I had to much around with putting in some cold water into the Aeropress first, before then adding the boiling water. If I had to use one for longer than a weekend, I'd probably use a small jug for mixing the water to the right temperature first.
Very good point, it's good for when you want water at that specific temperature but could end up being an inconvenience depending on how you intend to use it. I have a few different thermermometers in the kitchen, plus a laser one and my Pixel now has one (for some unknown reason) so I use those to check the temps of things in the kitchen when I need to know.
Hot drinks can be a bit of a ritual, as I'm sure you understand as an aeropress user, so I don't mind a bit of work to get the right brew if I need to do it, in fact one of the things I enjoy about taking my aeropress when I'm travelling whether camping or any other break, is having my coffee ritual with me.
Here in New Zealand they seem to be installed in every new or renovated office kitchen. Prior to that a boiling water tank that is mounted on the wall and allows instant near building water for tea.
Those boiling water tanks would be very hard for a child to access without a lot of effort. Those boiling taps are sometimes close to the cold/warm water tap.
As far as I can tell, the target market for steaming hot water taps is office kitchens.
When a kitchen serves 100+ people things like limescale will inevitably be a problem. If the steaming hot water tap is plumbed in, with replaceable water filters and a regular service contract - that's an advantage, not a disadvantage.
Steaming hot water taps can supply lots of hot water fast, so even if a load of people are making drinks at the same time in between meetings, they can keep up.
There's also a safety argument that if you've got a kettle and a mug, that's two things of boiling water you could drop, and eliminating one of the two makes things safer. And because the steaming hot water tap is directly above a drain, the impact of a spill is much reduced. And a lot of these taps make water that is steaming but somewhat below boiling, which might be safer or something?
I have a Quooker tap, and no kettle. It's a game changer in the kitchen, need boiling water for cooking and it's instantly available, and my wife can have tea in a second whenever she wants, no waiting around or boiling a certain amount in the kettle, also one less appliance on the counter-top.
The energy usage is indeed minimal; I've measured it with a power meter over a couple of months and barely used a fraction of a kWh.
There are other boiling water taps, but Quooker is incredibly well built, really simple, and was created in an era of making things to last, it's got a price tag to match, but well worth it in our households opinion.
I know they exist but I've only ever seen one house with such a tap and that was a very well off family member. I don't think these are terribly common.
They're not so wildly expensive. a couple hundred bucks maybe. My mom got one years ago, and it's really convenient for quick pour-over coffee. Great if you're in a hurry. I use a moka pot at home, but the 10 minutes it takes to boil while I putter around the kitchen trying to remember my name are really the most worthless of the day.
Minor nitpick here, but it's a fact I found interesting when I heard about it. The water inside a Moka doesn't boil, you can indeed observe that the water coming out from the top isn't boiling. What happens is that the air that is left inside the bottom chamber expands due to the heat, pushing the water upwards.
We have a Quooker and I recommend them to all our friends who ask, it's more expensive than others (starting at around £1200) but it's incredibly well built, designed/created in an era of making things to last, and they seems to stand by that; you can get spare parts and they sell a service kit for £25 (last I bought it) with the filter that you can replace every few years if you want, but you can also buy the individual parts of system like a new tank, just the core/element, etc.
I wanted one but also baulked at the price, got a ~£200 drop ship special instead. I might actually prefer it to the Quooker tbh - it doesn't spit. (The spitting is apparently a safety feature, but guess which one I've burnt myself on...)
I'm not much of a tea drinker myself, but I make it for my wife, the Quooker tap dispenses water at 100°C which I believe is sufficient for tea, I can brew it quite dark and it keeps a good temperature after adding milk.
As for pre-heating, I tend to use it to pre-heat my wife's tea mug and my coffee cup before I brew with the espresso machine in the kitchen, by filling it part way for a few seconds and then pouring away; mostly to take the chill off, as our kitchen can be cold in the mornings.
I know there are lots of other cheaper brands but my understanding from researching several of them a few years back was that many/most of the cheaper ones won't keep up with the Quooker, won't be as reliable, and likely won't have the after sales support as a product from a company that specialised in that single product. There are the office ones you speak of but they're been weaker performing in my anecdotal experience of our office, and often come with service contracts.
Seems like good way to get third degree burns if you're not careful? I just put my water filled mug in the microwave (with a spoon in to avoid superheating).
I've put my hand under the boiling tap once, it hurt a bit but I wasn't burned. Someone told me it has some sort of atomiser mechanism in the tap when the water is ejected to reduce the chance of burns, but I haven't looked into it and I'm not sure how true that is.
It's a quite deliberate and slightly difficult action to activate the boiling water, there's a ring around the base of the spout that you have to double-press and twist on the second press, completely independent of the normal cold/hot water.
I have two young children and honestly, I'm not concerned either for them, my wife, nor myself that there's any risk.
Using the microwave is a perfectly good solution I think, but I don't know many people who do that, and although it's fine for tea etc for one person, it won't do a house-full of cups of tea in seconds, nor fill a pan with boiling water.
I wouldn't dare to suggest that it's the best thing for everyone, but we are extremely happy with its utility in our home.
Sorry, I meant that they are installed in nearly all newly built houses, at least in my country. I don't imagine you'd find many in older kitchens.Sorry, I meant that they are installed in nearly all newly built houses, at least in my country. I don't imagine you'd find many in older kitchens.
I wouldn't consider it an inconvenience in my kitchen. I'm highly interested in this. However, $700 is a lot. So, like others mentioned, I'd first like to see a demo video at the very least of it in action.
Different teas require different and specific temperatures for optimal results. A hot water tap cannot do this. I love the minimalism in the product design for this!
I disagree. There's a very large espresso market for those who want a cheaper device that doesn't have the complications of a boiler. I have a flair espresso machine myself.
Adding a boiler I'd guess would double the price, so I think it's a good decision to leave off.
“So many” should be heavily qualified. It’s nowhere near true in my experience (in the US) and I suspect this may only be true in specific places, or economic classes, or maybe it’s just you and two friends.
How much energy is that hot water tap wasting by keeping some tank with water hot throughout the day (and maybe night) for just a few cups of tea/coffee?
Yeah, you would have to really like espresso for this to be worth it. Personally I don't like espresso. The only thing it's good for is the milk drinks, which I also don't particularly like, and being a lazy "push button" coffee. If I'm going to put effort in, filter is the way to go (I use a V60).
I reckon hipsters will be drinking filter in a few years' time, if they aren't already.
As for hot water taps for tea, if you are brewing black/red tea that is usually not good enough as they don't produce truly boiling water, although some do claim to.
Cold Brew is glorified filter coffee, especially when made with ultrasonics.
It can even simulate the feeling you get when you go back to work while waiting for your coffee to be at drinkable temperature only to find it cold an hour later.
Cold brew coffee and cold filter coffee are two different things. Brewing at a cold temperature for a long period of time results in a very different taste which some people like and some don't. Note that the brewing temperature and drinking temperature are essentially independent; you can heat up cold brew and you can cool down hot brew.
Is it still thermally stable after a low-speed journey through a long (? Hard to say how long it is, or if you just plonk it into an open kettle of water as there are only close ups) narrow plastic tube? And what about cold water already in the tube?
If thermal stability is important enough to make such an advertising claim, you should probably show a comparison of input temperatures where the water meets the coffee over the course of multiple cycles against a representative competitor. With actual data rather than stylised cartoon graphs like in TV adverts for washing powder or whatever.
Woolly claims like that without clear evidence really make sound like audiophile woo territory, which would be a shame if you've actually done the research!
Thermal stability is arguably one of the most important aspects of espresso machine. If the water in the espresso machine boiler is sitting at 95°C, by the time this hot water reaches the group head it will lose some of the temperature. Lose 2°C and you're good. Lose 5°C and you still might be good but already at the edge of getting the crap out of the machine. Lose more than that and you're not gonna want to drink it.
Traditional E61 espresso machines whose water boiler is at ΔT cm's away from the group head, solve the problem of temperature surf with heavy duty pipes, boilers, isolation and materials to keep the temperature loss at the minimum.
More modern espresso machines place the water boiler just above the group head so they're basically solving the problem other way around: keeping the ΔT at minimum so giving no or minimum space for temperature loss.
As for this design, I am not sure how does it solve this problem.
In addition I would need to some justification for the idea that water stored in a clean tank without access to light is somehow worse than fresh out of a filter.
For something that is essentially a slightly automated manual lever machine, it is quite expensive. Anything from Flair or the other lever machine companies is far less than that.
Without actually fully heating the coffee for your and having a tank, etc, I don’t see a huge advantage here over those types of machines.
The flair 58 is 600+. So it's slightly more, but from a new manufacturer and has a unique design. I expected it to be at least a $1000, so I think it's definitely price competitive. Though I'd hold off until reviews come in.
So, the Flair 58 is their 'highest end' model and sports a 58mm portafilter... this thing is a 51mm portafilter which is basically only used on smaller portable machines. Also, it's listed on their website for $580. Not sure how you get to 600+ (unless you include tax, I guess).
A more comparable model from Flair would be either the Pro 3 ($325, all metal in the grouphead, pressure gauge, shot mirror... lots of included accessories) or the cheaper models they offer (Classic w/ pressure gauge, $230, Neo Flex, $99).
If you wanted to compare to the Cafelat Robot, that is also only $450... and is all metal, built like a tank, and has a very charming aesthetic.
The Meticulous is a lower end competition with the Decent Espresso DE1, or a more upscale version of the DIY stuff like Gaggiuino.
Given the author has given us essentially nothing regarding what is actually controllable (besides pressure control?), it's unclear to me what you even can do with it. A simple pressure control is pretty basic and not at all comparable to the Meticulous or a DE1.
- Group preheat (so it has some kind of heater)
- "Fully adjustable power" - ???
It does seem that the water tube either goes to a kettle and the pump is in the machine, or it goes to a pump, that you then need to attach to a machine, and that clear line is pressurized.
It does potentially have one feature the met doesn't (hinted at by allowing for filter brews): it'll be able to use up the entire water source, not a small amount of water you pour into the machine (similar to the Decent).
Edit: based on the manual just added, it seems like the pump is in the machine.
Best I can tell, with the manual released, this is literally just a pump and a group head. The dial appears to control the pump 'power' (voltage, I assume), and that's about it.
I'm really, really not seeing what could possibly justify this price. If the 'control' is just as simple as an analog knob, then this is no different than adding 'flow control' via a common dimmer switch to any other pump. I've done this modification on vibratory pump models myself, and they function just fine when dimer switch modded.
"Just a pump with a group head" is still pretty cool. It isn't revolutionary, temp control is a "big deal" in the community, but it's pretty cool that OP created that.
The pump absolutely is a "big deal" though if they can deliver on it. It has been attempted (Decent is trying to make one - actually they have been trying for years) and no one has delivered on a pump like that to date.
A small rotary pump would be innovative, nothing like that exists currently. Vibe pumps are loud, but they are tested tech and live forever. A drop in replacement rotary pump would have a big market if it can stand up to use.
Yes, they are pretty big. Just the pump alone is larger than the pump + motor for a vibe pump, and the motors for rotary pumps are like 4-5x the size of the pump. So you're really approaching 10x the size, it's kinda wild.
No offense, but we're not really comparing different things. You're offering an espresso machine that fundamentally has:
* No heating control
* No tank/water storage
* No milk frothing capability
The obvious comparison is a manual (lever) espresso machine that does not offer its own heating capability. It offers pressure control (via your arm) just fine.
Also, besides noise complaints and possibly some questionable reasoning involving vibe pump longevity, I have yet to see a compelling reason a rotary pump is better. They're 'nicer' and offered in higher end stuff, but performance wise a very good vibe pump seems just fine. Flow rates are more than adequate for pretty much any normal brewing method.
Regarding 51mm vs 58mm: you might be correct technically, but the ecosystem around accessories is firmly in the 58mm camp. As far as I can tell, the difference is so marginal it doesn't really matter anyways. Puck prep and other things will matter more for the average user.
Is it really? How many home users are really spending that much on an espresso machine? As someone who owns a ~$1000 machine (Profitec Go), I definitely feel like the $500-$1000 range is "end game" for the vast majority of people, not "very inexpensive".
A moka pot isn't an espresso machine. It only generates around 1.5 bars of pressure which is only slightly higher than what you get pushing an aeropress by hand. Espresso needs at minimum 6 bars, although traditionally it's 9 bars.
Costs at least a few minutes a day, which works out equivalent to plenty of dollars per year if you make it at home and have a well paying job. Works well but I hate cleaning it after making coffee.
I have had a Flair for a few years now and the time is an important aspect. I used to use a Jura and the whole 1-button thing led to me drinking way too much coffee as I also had it mounted next to my desk. The workflow is a meditation and at the end the reward is a (usually) perfect pair of espresso shots.
I am more of a tea guy but I think you can totally cancel the cost of preparing and cleaning it when considering it becomes part of a package of daily movements you should do to stay healthy.
Also you can totally work while the pot is getting to temperature.
Just washing the grounds out but takes time to cool the moka down. I guess I could leave the grounds in and clean it the next day but that idea is icky to me.
I preheat the moka with hot water and fill it with hot water from jug to reduce time to brew (necessary due to stove setup).
They already got your details from your card details and decide its enough. Something like vpn, using niche browser, details on card not tally with registration details etc etc would throw off their threat mitigation system. Also different business operated differently, their payment gateway behave differently etc etc. Too many random factor to avoid xxx specific registrar because they ask for kyc when the kyc itself is a requirement.
OP, your site's scrolling is completely broken on an older iPad. Just can't scroll the page at all. It shows only first screenful. Pulling it up just shows whitespace below and bounces back. Reader mode shows the whole page, but then all formatting is gone, so it's also unreadable. Just FYI.
O Golfinho, literally right outside of LxFactory. You'd have to work hard to spend more than 12 euros a person. Simple, local food. Lots of specials (soup, sandwich, fries, beer for like 9-10 euro). Run by an older couple who spoke no English and treated us like we were their niece and nephew. I think both of us got in and out of there for under 20 euro combined.
For a bit higher-end, we liked Cantinho do Sol near the Marques De Pombal circle. I think we spent maybe 20-25 euros a person there, were stuffed to the gills, and nearly drown in our drinks. Employees were lovely Brazilians in the front of house and the owner, a local I think, was the chef.
