Commercial Espresso Machine ?
opaone
6 years ago
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kaismom
6 years agomalabacat
6 years agoRelated Discussions
Saeco Xelsis fully automatic espresso machine
Comments (0)I stumbled across the top of the line Saeco Xelsis fully automatic espresso machine at one of my local Costcos yesterday (Kirkland, WA). The machine retails for $3k. Costco was $1700! Still not inexpensive but this machine does everything... I've replaced my 6 year old Saeco V'spresso with it....See MoreCan any New Englanders recommend an espresso machine repair spot
Comments (5)I would talk to a shop or the manufacturer. They knew exactly what the issue was (mine was dribbling out the sides during the brewing and was the brew head gasket). It could be as simple as a water rinse/drain tube has come loose and isn't putting the water int he right place. I would also call to make sure they service your brand of machine. I just searched their website and came up empty. I'm not familiar with the name, but Ascaso isn't listed in their brands either (is that the model, not the brand?). I would expect the service plus shipping both ways to run $150-$200. I think I paid about $125 for the service and return shipping and about $25-35 to ship it up there. I know I shipped a KA mixer for $30-35 and it can't' be worse than that. For that price and a week to two weeks turn around time, you should get a machine that has been cleaned and completely checked out, any worn gaskets, seals, connectors, etc. replaced. Did you see the two cons on the Seattle Coffee Gear website? Doesn't sound like you are having an issue with the steamer, but the second issue has to do with the boiler. That would likely be a more expensive repair or replacement issue -- but I doubt that's your problem because you seem to be getting through the brew okay. Really might be as simple as a gasket or loose water line. Here is a link that might be useful: Seattle Coffee Gear listing...See MoreShould I? Commercial Espresso Machine.
Comments (199)We're done! Okay, nothing is ever really done. I have some machine modifications planned. The pretty Italian espresso ware and coffeegeek paraphernalia are yet to come. And the Italian decor remains to be gathered. But the modifications will be hidden or well-integrated, all the paraphenalia must live tucked away behind doors, and SWMBO is probably not going to permit too much Italian schtick on the walls. So the look of the northwest corner of my dining room - sorry, her dining room - is about like it's going to be. Elektra #1, what we're calling La Macchina now, lives on a 42" sideboard from the "Historic Charleston" collection by Baker Furniture. I couldn't believe I found this piece, which fits the spot perfectly, matches the existing sideboard, and is allegedly from a old Portland hotel (I have my doubts), so quickly and so cheaply. Facebook Marketplace, folks: its a real competitor to Craigslist. The piece is sturdy, but long legged furniture still wobbles when used as a workstation for a 150 lb machine. So I built a sturdy wood shelf, 6" deep, and screwed it to the wall. The rear legs of the machine rest on the shelf and the front legs on the sideboard. It hardly moves now. Future project: paint the shelf white, bolt the sideboard to the shelf, and leash the machine to the shelf. That will be for even more rigidity and also as an earthquake precaution. I brought a 240v 30A circuit, a 120v 15A circuit, a 3/8" o.d. polyethylene water supply line, and a 1/2" o.d. poly drain line, up through the built-in cabinet to the left of the machine. Yes, I (carefully) cut holes in the century-old cabinet, but you can't see them unless you look inside or are standing in the corner of the room, where the machine lives. The 240v line powers Elektra #1, is wired through a timer, and currently the machine is automatically switched off at night and on at 4 am. During the day, it heats the house :-) The 120v line runs the grinder. The water supply line goes through a pressure regulator and a water filter, in the basement, before coming up into the cabinet. We have extremely soft water in Portland so no water softener is needed. The pressure regulator is meant to lower line pressure to 2-3 bar (30-45 psi). Future project: add a pressure gauge so I can set the regulator accurately. The drain line goes out the bottom of the bumpout where the cabinet lives, and waters a soon-to-be very energetic rosemary plant. Hopefully rosemary likes acidic soil. I had a problem with the drain line icing up, but a change to its routing has solved that. The Elektra itself is slated for some future projects: PID temperature control, grouphead temperature gauges, LED "barista lights", replace the missing hot water valve, preinfusion switch. There is some polishing to be done, and we still have not decided whether to install the side panels. A new coffeegeek friend will help me replace and align the Elektra grinder burrs. Future project: add a darkroom timer so I can push a button to automatically grind the desired amount of coffee. All the "stuff", like knockbox, tamping pad, scale, bar towels, etc are hidden away in the sideboard's cabinets and drawer. When I use the machine, a bar towel is placed over the sideboard's front edge to protect the wood. For now, I'm talking a break on the Future Projects and trying to learn how to use all this hardware. There is a steep learning curve. I can't properly steam milk yet. My bottomless portafilter pours look horrid a third of the time. I'm sticking to darker roasts for now; light roasts proved beyond me. But I can usually produce a drinkable cappucino, and SWMBO has become accustomed to, and indeed insistent upon, a daily morning cappa - which she takes in bed - as well as on-call cappas upon demand. All in all, she has generally acceded to the large metal thing in her dining room and is planning to make us sets of espresso, cappucino, and latte cups. When she does that, I'll know La Macchina is really part of the family....See MoreDid Santa bring you any fun cooking gifts?
Comments (45)Bacon. My brother brought home the bacon... er, he sent off some frozen foodie bacon my way, prepped with different smoking techniques. Earlier for my birthday (the beginning of the previous month) he'd sent me smoked game birds. So, I took two of the quail, wrapped them in bacon, baked in oven as per the quail directions, then removed the foil and broiled for 3-4 minutes to crispy it all up. Yummy. Kitchen tools this year? None but that's okay. I bought myself a sous vide last spring, and once I get my pantry built, I'm probably going for an Instant Pot. Or, maybe that Ninja Foodie, which also incorporates an air fryer. But I'm still peeved at my (expensive) Ninja coffee maker that died after six months of standard usage. I love the sous vide, although I have yet to test certain things in it. It actually makes chicken breast taste good since you don't have to overcook major portions of it to make sure the deep interior is not undercooked. I haven't used it for making steaks for company as everyone seems to like steaks cooked to drastically different done-ness (and I only have one sous vide, not three). I simply opt out of sharing steaks with others! PS: I'd love 129 F!...See MoreMichelle misses Sophie
6 years agohomepro01
6 years agoMichelle misses Sophie
6 years agolast modified: 6 years agoopaone
6 years agoMichelle misses Sophie
6 years agoweedmeister
6 years agohomepro01
6 years agoopaone
6 years agohomepro01
6 years agoopaone
6 years agolast modified: 6 years ago
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