Super Automatic Coffee Espresso Machine

Whereas with either a manual or semi automatic espresso machine a person has to attach a portafilter to the machine in order to brew your espresso. With a super automatic coffee espresso machine all a person needs to do is to get the coffee beans and then the machine does the rest for them.

All a person needs to do to ensure that they get a great cup of espresso every time is to push a button. All it takes is to push a button and the espresso machine takes over and completes the whole process for producing the coffee for you. Most super automatic espresso machines carries out the following steps.

1. It grinds the coffee

2. It fills the brewing chamber (so no use for a portafilter)

3. It tamps the grounds down automatically

4. Then it brews the coffee and sends it through to the cup waiting below

5. Then once finished brewing it will eject the grounds from the brewing chamber and place them into a waste box which is internal to the machine and which can be removed at a later stage for the grounds to be disposed.

So the great thing about this type of machine is there is no mess and no fuss you just get a great cup of espresso coffee every time you use it.

But as well as these machines being able to make great cups of espresso coffee they can also make other favorite coffee drinks as well, including cappuccino’s, latte’s, mocha’s and many others. All super automatic espresso coffee machines will come with either a steam wand (to one side of the machine which you will control) or an automatic system for frothing up the milk.

Super automatic coffee espresso machines have also become extremely popular with people who like to drink cafe crema. Although it is brewed in the same way as espresso, it does not taste as strong. For many who have sampled a cafe crema then they often decide that the drip coffee maker that they have been using for the past few years is outdated and will often replace it with a super automatic machine instead.

The reason why more people are turning to using a super automatic espresso coffee machine compared to others that are available is that they are very flexible. They contain many options and features that none of the others will have and will help look like a professional (barista) in a matter of minutes.

However which model you choose will depend on what sort of programming options you want with it. Each one available will provide you with options that allow you to not just control the strength of your coffee, but how much is produced and how hot or cold you want it.

Super automatic coffee espresso machines are not cheap and generally the prices start at a couple of hundred dollars and can cost upwards of a couple thousand. So when it comes time to purchasing any type of espresso machine you should be seriously be thinking not just the cost but whether it will fit in to your kitchen and frequency of usage to justify the investment.

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Making Espresso Shots


Macro photography of the sequence making Espresso Shots with my Breville Espresso machine

Making Espresso Shots


Macro photography of the sequence making Espresso Shots with my Breville Espresso machine

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Coffee Maker – A Whole New Meaning To The Phrase

When a friend mentioned to me that they had a new coffee maker I naturally assumed there would be a shiny new coffee pot and heater unit sitting on the kitchen counter top. But that wasn’t the event at all. My friend had been introduced to a new ‘Barista’ whose new espresso coffee recipes were making a big stir with the local office crowd.

My knowledge of such a profession was sadly lacking but I became very impressed with the skill, knowledge of beans and roasts, and the deft handling of a large variety of complex and subtle coffee drink recipes. Indeed, the whole art of making coffee requires an array of skills, an advanced knowledge of product and months of practice and that was something that was very impressive.

The actual word ‘Barista’ is really Italian for bartender but in the English language it has come to mean someone who prepares espresso based coffee drinks, although in North America generally the term has been used for any one employed in a coffee house situation. I like the comparison with the word for wine expert which is ‘Sommelier’ as a ‘Barista’ must also be highly trained in all aspects of coffee, roasting, blending and the use of espresso equipment. Goodness knows how many different types of coffee there are in the world or even more relevant, how many different blends!

A coffee maker can be a finely educated ‘athlete’ when it comes to mixing exotic espresso drinks and there are competitive events around the globe where a barista can show his or her skills, but it takes flair, training and much practice to be considered for such performances. The Olympians of the coffee makers world.

Monte Carlo was the site of the first World Barista Championship and that was in 2000 and it quickly caught on. Almost ten years later, the World Championships are held in a different country each year and host the winners of the various national titles. Judges assess the drink made and the person who made it. The score includes not only taste but presentation and speed, as preparation is against the clock with only fifteen minutes being allowed for each Baristas performance.

Every entrant must use the espresso machine provided but many bring a whole grab-bag of exotic ingredients. Syrups, sprinkles, fruits, ground spices and even their own blended coffee roasts. In fact they must prepare four signature drinks, four different cappuccinos and four espressos while four judges sample, taste and smell: all with foam art and graphics, to complete the presentation. Fifteen minutes can mean a whole lot!

Winners have made coffee drinks with cane sugar, pepper-gel, lavender, white pepper, infused sage leaves, honey and dark chocolate squares. The 2004 World Champion from Canada named Sammy Piccolo, used raw sugar, egg yolks, curry, bittersweet chocolate and milk with his specially blended coffee roast and called his winning creation ‘Insieme’.

These competitions require dedication and hard training, just like any athlete working towards a World Championship and this puts a whole new perspective on the phrase ‘Coffee Maker’, so when you are considering your next cup of espresso, think about some new recipes and some new flavorings and maybe you could be our next representative.

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Jack Hanna – Latte Art World Champion 2007 at Barista Cup in Stockholm 2008.

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Snacking can be smart
No matter how strong your willpower, snacking is inevitable. So how can you make these daily indulgences healthier?
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Twinings Earl Grey Tea, 16-Count T-Discs for Tassimo Coffeemakers (Pack of 2) [Amazon Frustration-Free Packaging]

• T DISCs contain pre-measured ingredients for every hot beverage TASSIMO creates. They are freshly se
• Ships in Certified Frustration-Free Packaging

A classic, flavored tea from the brand that is known for delighting tea drinkers since 1706.

Rating: (out of 8 reviews)

List Price: $ 13.98

Price: $ 12.72

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Tea Basics 101 – Tea Type or Taste, How Do you Choose?

With over 3000 different varieties of tea in the world, how do you choose? Do you choose by the particular type of tea, or do you choose by the taste you like best?

Surprisingly, all tea comes from the same evergreen plant — Thea sinensis, of which two varieties are the most common — Camellia sinensis and Camellia assamica. The type and taste characteristics of each tea are determined by the growing region — climate, soil, and altitude — as well as how the tea is processed.

The first step in any tea production occurs when the tea is harvested or “plucked,” by hand, once the top two leaves and bud have sprouted. The leaves are then spread out on long trays in warm temperatures, to promote moisture loss of about 50%. This is known as withering. The withered leaves are then sometimes rolled, by machine, to help release the leaves’ oils and juices and then they are left out in the open air for several hours. This open air process is known as “fermentation.” It’s not really a “fermenting” process per say — it’s actually an oxidation process that occurs in the tea leaves, whereby the leaves absorb oxygen, which changes their chemistry, and therefore affects both the taste and color of the tea. After the fermentation stage, the leaves are then passed through a dryer to stop the oxidation process. Once thoroughly dried, the tea is then ready to be sorted, and taste-tested.

Based on the methods used in production, tea can be divided into four different types: black, oolong, green and white tea.

Black Tea

Black tea is withered, fully fermented and dried. Black tea least resembles the natural tea leaf. The manufacturing processes and varieties of black tea differ considerably among the various growing regions. Black teas should give a strong, hearty and bright, reddish or amber-colored brew.

Assam (India) — rich, bold aroma, full-bodied with a strong malty taste, and a clear, dark red brew. It is delicious with a spot of milk.

Ceylon (Sri Lanka) — very aromatic, golden-amber brew with a rich, full astringent flavor that is sometimes described as “fruity” or “biscuity.” Goes great with a little milk.

Darjeeling (India) — the rarest and most prestigious of black teas. Its quality is excellent due to the growing climate and altitude. It has a distinct taste for each growing season; First Flush, light and astringent with an amazing aroma and a green muscatel, sometimes “flowery” taste, and Second Flush has a darker, more round, less astringent, and “fruitier” full-bodied flavor. Both provide varying degrees of muscatel and wood flavors, along with a rich, golden-red brew.

Keemun (China) – has a subtle orchid aroma and a rich, red brew. The flavor is mild with a hint of sweetness, full-bodied, and wine-like.

Lapsang Souchong (China) — a dark tea with a distinct smoky fragrance and flavor, due to the tea leaves being withered over open fires of pine. Gives a rich, red brew.

Nilgiri (India) — gives a bright and smooth, well-rounded, “fruity” mellow flavor.

Yunnan (China) — has a brisk, rich, slightly peppery or “spicy” taste with a pronounced floral aroma. Named the “mocha of tea” it has a red-amber color, and is full-bodied.

Oolong Tea

Oolong tea is withered, partially fermented and dried. Oolongs fall between black and green tea in color and taste, have low caffeine, and give an orangy-brown to dark brown brew. Oolong tea should give a very mellow, delicate and “fruity” flavor. Some varieties give a deliciously “nutty” finish.

Darjeeling (India) — excellent oolong with a flavor finish of unripened fruit. The brew is pale yellow.

Formosa (Taiwan) — undergoes a longer fermentation period than other oolongs and therefore is darker in appearance. It has a bright, brownish-amber brew and possesses a delicate, “fruity,” sometimes “nutty” taste and a superb aroma.

Pouchong (China) — the least fermented oolong, therefore it falls somewhere between green and oolong tea. It’s often used as a base for jasmine tea as well as other scented teas. It has a very mild, smooth, sweet flavor, and gives a pale, orangy-brown brew.

Green Tea

Green tea totally skips the oxidation process. After it’s been withered, if at all, it’s immediately steamed or heated via firing or pan frying to prevent oxidation. It is then rolled and dried. Green tea most resembles the tea leaf in its natural state. Higher grades of green tea have a fuller, more complex flavor, and can usually be steeped more times than the lower grades. Green tea should give a pale, yellowish-green brew, and the taste should be smooth and fresh — very light and delicate.

Bancha (Japan) — very similar to Sencha but of a lower quality and caffeine content, and a weaker flavor.

Chun Mee/Precious Eyebrows (China) — gives a smooth taste with a clear, pale yellow brew.

Genmaicha (Japan) — a medium quality Sencha tea, mixed with toasted rice and popped corn. It gives a light brown, refreshing brew with a slightly “smoky” or “nutty” flavor.

Gunpowder/Pearl Tea (China) — gives a strong, greeny-coppery brew with a pungent taste.

Gyokuro (Japan) — is the most refined and expensive of Japanese tea. It has a subtle aroma and a very smooth, sweet, mild taste.

Lung Ching/Dragon Well (China) — has a delicious aroma and fresh, mellow flavor. The brew is clear yellow with a slightly sweet aftertaste.

Matcha (Japan) — powdered tea made from Gyokuro leaves, used in traditional Japanese tea ceremonies. The brew has a jade green color and the flavor is very strong — makes excellent iced tea.

Sencha (Japan) — has a mixture of subtle sweetness, bitterness and fresh green scent. The taste varies in strength according to the season in which it is plucked. The brew is a clear and bright, light green.

White Tea

White tea is unfermented — it goes through the least amount of processing of all the teas. The young tea buds are plucked before they open and receive no oxidation or rolling; they are simply withered and then immediately dried by steaming. The curled up buds have a silvery, white appearance, thus the name. White tea is produced mainly in China (Fujian Province) and Sri Lanka. It is produced in limited quantities and is therefore more expensive than the other three types of tea. It produces subtle flavors in the cup — fresh and mellow with a hint of sweetness and a slight “flowery” taste. The color of the brew should be very pale — straw-colored. White teas are extremely rich in vitamins.

Yin Zhen/Silver Needle (China) — its flavor is flowery and sweet, and the brew is very pale.

Pai Mu Tan/White Peony (China) — has a very smooth, velvety flavor with a fresh aroma. The brew is clear and pale.

Once through the production process, and depending on its quality, each variety of tea is then either marketed as a single source tea, or mixed with teas from other countries/regions to form a blend. Many consumers prefer purchasing single source tea from specific estates or plantations, and quite enjoy the slight taste variations that can occur from year to year, due to that tea’s regional climate fluctuations. On the other hand, some retailers of fine tea like to offer their customers tea that always tastes the same, from the first purchase to the fiftieth, so they blend together a number of different teas to ensure a consistent quality and taste from year to year.

Whether choosing your tea by type or by taste, it totally depends on your own personal tastes and preferences. Those who prefer a very light tea that has little caffeine and a mild taste should lean towards purchasing white or oolong tea. Those who enjoy an aromatic, “herby,” yet refreshing tea should purchase green tea, and those who prefer a darker more robust brew should look to purchase black tea.

Nonetheless, once you’ve made your tea type or taste choice, and are ready to purchase, check that the tea leaves smell fresh and are roughly the same size. Never buy tea that looks dull. The leaves should be glossy, and there shouldn’t be any twigs or stalks in the mix. And finally, when brewing your tea, always look for a bright, clear infusion — teas of high quality and taste should never have a dull, muddy brew.

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Bolivian Award Winning Beans


per pound worth of black gold

Espresso chip pancakes


My Christmas breakfast!

Bolivian Award Winning Beans 2

Caffe Appassionato Espresso Blend Whole Bean Coffee, 12-Ounce Bags (Pack of 3)

• Case of three 12-ounce packages of whole bean coffee (total of 36 ounces)
• 100% arabica beans roasted for rich, velvety espresso
• Bold and complex; excellent for espresso or drip coffee
• Slow-roasted, full-bodied flavor with low acidity; packaged in airtight bags for freshness
• Gourmet, Old World-style coffee, handcrafted in the Pacific Northwest

Rating: (out of 3 reviews)

List Price: $ 31.08

Price: $ 23.91

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61 teams to vie in Jersey City for regional RBI League titles
Excerpts from the jailhouse interview with Allen E. Brown, a.k.a. “Prince,” a recently-convicted pimp from Jersey City. YOUR VIDEOS Share the videos you’ve shot – it’s easy!
Read more on El Nuevo

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