Dialing in the Shot on a Saeco Superauto

One of the primary considerations one must take into account when selecting an espresso machine is what’s more important to them: Convenience over flavor. Outside of budget, this is arguably the most important thing to think about when you’re determining what type of machine is right for you.

While superautomatics offer a lot of convenience — internal grinder, easy clean-up, automation and programming — the models available on the US market utilize plastic in their brew group design, which doesn’t regulate temperature quite as consistently as their metallic brew group counterparts. This results in a little bit of an underextraction that is fairly standard on superautomatics — generally giving a sour, weak flavor. However, you can tweak and program the shot to a certain extent to achieve a shot that is close to that you’d get off a semi-automatic (for which you grind, tamp and dial in your shot yourself), with a few limitations.

We asked Gail to walk us through the basic parameters of how to achieve the best shot possible on a Saeco superautomatic, using the Xelsis as a demo, and she also shared with us some of the commonalities between these machines and superautomatics produced by other manufacturers.

Field Trip: Uesugi USA – Recycling Center

Where do espresso machines and coffee makers go to die? Not in the landfill, if we can help it! At Seattle Coffee Gear, we launched a recycling program last year in an effort to keep as many fully assembled machines from landing in the trash. Many of these are pretty complex — they have circuit boards, electrical wiring and miscellaneous metals that are best kept out of our ground water supply.

Our partner in this venture is Uesugi USA, a Japanese company that (as luck would have it) have a US presence here in the Seattle-area. We pulled Henry into the mix and headed out to their facility to talk about what they do and see how they take these machines apart, break them down to their components and funnel them back into the commodity supply chain as cleanly as possible.

Video Crew Review: New Capresso CoffeeTEAM TS

Capresso re-worked their grind-n-brew drip coffee maker, the CoffeeTEAM, in 2010 with a few improvements: An easier to navigate programming interface, increased bean hopper capacity/grinding time and the ability to use the grind and brew functionality OR simply brew directly with your favorite pre-ground coffee.

Watch as Gail takes us through the paces — including the machine’s specs, functionality, coffee temperature — and brews up a pot of coffee. We demonstrate the TS version with the thermal carafe, but there is also a GS version with a glass carafe/hot plate function.

Ask the Experts: Which Machines Need to be Backflushed?

Cleaning and maintenance is a hot topic in this neck o’ the woods, but some folks aren’t clear on which specific maintenance routines apply to the type of machine they own. This comes up specifically in regard to backflushing — do you or don’t you?

You do backflush if you own a machine with a valve system referred to as a three-way solenoid, brew pressure release, three-way valve, solenoid valve or any other combination of these phrases. Not sure if your machine has this? If your machine has an E61 brew group (such as those on Rockets, Quick Mills, Izzos or Grimacs), it has this valve system. Other models that feature this without the E61 are those made by La Spaziale, Pasquini, the Rancilio Silvia and Ascaso’s Uno Pro and Duo series. This valve system relieves pressure post-brew, which results in a drier puck, but it sucks a little bit of coffee and water into the system each time which can build up in there and adversely impact the machine’s performance. Backflushing forces detergent and water through the valve system, thoroughly cleaning it and maintaining the system. It also has the added benefit of cleaning up behind the brew head’s screen without taking it apart.

You don’t backflush if your machine doesn’t have this system — because you don’t have the valves to clean! Some machines that don’t need backflushing include the Saeco Aroma, Via Venezia, Sirena, models made by Breville, those from Francis Francis!/illy and Delonghi and Capresso semi-automatics. But since you’re not forcing detergent through the brew head, you will need to take it apart semi-regularly to clean up behind the brew screen.

The best way to determine if you need to backflush your machine is to read the manufacturer’s manual and the machine’s technical specifications to see if it has the valve system. If it doesn’t, you’re good to go; if it does, you should backflush once every 1 – 2 weeks, depending on how often you use the machine.

Not sure how to do it? Watch us backflush the Rocket Giotto E61 or the Rancilio Silvia.

Talking about Water Filters & Softeners

Mineral content in your water will play a part in the coffee that you make and your machine’s longevity. In this video, Gail talks to us about a few different filters and softeners available for espresso machines, as well as explaining how a filter and softener differ.

Video Crew Review: Capresso 4-Cup Espresso & Cappuccino Machine

We heartily believe that there is a market for every machine; none of them are perfect, but if you can find the one that hits closest to your mark, you’ll be a happy camper.

The Capresso 4 Cup Espresso & Cappuccino machine is steam driven, so many espresso purists may dismiss it purely for this fact alone. However, if you are fond of stovetop/moka pot espresso makers, cafe con leche, cafe au lait, or any variation of strong coffee mixed with hot milk, this machine could be the one for you.

Watch as Gail demonstrates its functionality and gives us some tips on usage. You can read our initial Crew Review from a few weeks ago here.

Compare: Jura Impressa Z5 vs. Saeco Xelsis

For a long time, we had what most people would consider an unnatural love for the Jura Impressa Z5. It was so sleek, so flexible — and it did everything we asked it to. Who wouldn’t love that?

But an appreciation rooted in gadgetgeek love is always at risk of being supplanted, and the Saeco Xelsis is definitely wooing us. Watch Gail take us through the features of both of these machines and demonstrate their one-touch cappuccino functionality.

Yeah — it’s still a tough call. You can get a deeper understanding by watching the complete individual reviews of the Xelsis and the Jura Impressa Z5.

Video Crew Review: Capresso Cafe Espresso Machine

Recently, we wrote our first pass review of the new Capresso Cafe espresso machine and now we have the demo video to back it up! We really were impressed with the features and price of this machine — again, it’s no Rancilio Silvia, but it’s also nearly $500 less! Watch Gail take us through the features, plus demonstrate shot extraction (pressurized and non-pressurized) and milk frothing (with panarello and without).

Crew Review: Capresso 4-Cup Espresso & Capuccino Machine

Steam-driven espresso machines are few and far between these days, especially as folks learn more about ideal brewing temperatures for different coffee preparations. Steam pressure has the bad rap of burning the coffee, and while it will create a nice level of pressure for your espresso extraction, it isn’t going to give you those phenomenally complex and sweetly balanced espresso shots a lot of people covet.

But what steam pressure does give you is value: Without an additional piece of equipment in the mix, machines that use steam pressure for their extraction tend to be on the cheaper side of the cost spectrum. Capresso’s 4-Cup Espresso & Cappuccino Machine is one such animal: For under $60, you can quickly and easily brew up a few cappuccinos on a daily basis without a lot of fuss or muss.

Pros

Powerful steaming
You’d expect that a machine driven by steam pressure would give you a lot of power when steaming or frothing your milk, and in this machine’s case, you’d be right. After we pulled our shots, we let the steam loose and it nearly blew our milk across the room — thankfully, we realized quite quickly that the steam valve’s knob could be regulated for more or less pressure. It produced an okay microfoam (it has a panarello that auto-froths and you have little control over this) very quickly in our 20 oz. milk pitcher, and after we drained all the steam pressure, we guessed we probably could have used a larger pitcher and still had success. The wand isn’t super long, however, so bear that in mind.

Quantity over quality
If you ascribe to the more is better school of life, and quantity means more to you than quality, then the fact that you can set this baby up for four shots in one go will be a huge plus.

Small footprint
You’re basically working with an enclosed boiling pot of water, a hose and a filter head. Not much to encase here and the machine’s size reflects that. Nice and petite for the space-conscious.

Cons

Too steamy
We didn’t know this was possible, but yes, too much steam can be a bad thing. Especially when it’s coming into contact with your arguably very tenderhearted ground coffee. While we pulled four shots in one extraction, the shots definitely tasted on the burnt side and more closely resembled what you get from a stovetop/moka pot than what you’d get off a pump-driven espresso machine. Crema? Forget it.

Cuidado!
Because you’re working with only steam pressure to get the job done, you have to be careful to release all the built up pressure before you remove either the portafilter or the cap to the boiler. We had a lot of pressure built up after making our lattes, and it was a few minutes before it all released. We had ugly visions of early morning fogs frighteningly punctuated by exploding portafilters, spewing coffee grounds all over the place. Definitely take care to release all of the built up pressure before doing anything with portafilter or opening up the boiler cap.

The Verdict

If you really can’t justify spending more than $100 on your espresso machine, or being able to whip up two fairly average cappuccinos quickly is your prime directive, this machine may be your ticket. The espresso results from a pump machine far outweigh the savings that you get with a machine like this, so we’d opt to save our loot and jump right into a machine that is pump driven. However, if you love stovetop/moka pot espresso and you want an easy way to do that in the morning, plus have steamed/frothed milk, this could meet your needs very well.

Ask the Experts: What’s a Panarello?

Creating a silky microfoam can be a challenging enterprise: Even with the higher end prosumer machines we sell, it is arguably the most difficult skill to learn and sometimes takes more practice (and patience!) than folks expect from the outset.

The technique involves infusing the right amount of air and steam at the right pace to ‘stretch’ the milk, ultimately resulting in that wet paint texture that can be used in latte art, if you’ve got the skillz. You rest the tip of the steam wand on the surface of the milk and ‘ride’ it as the milk is slowly expanding with tiny air bubbles and coming up to temperature via the machine’s steam. You’ve got to keep a steady roll going, the bubbles to a minimum and eventually you’ll submerge the wand completely once you’ve achieved the amount of foam you want and need to simply bring it up to temperature.

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