But is it boiling at some point as to push the water up? Obviously I need to research this.
I am not familiar with your machine, but it sounds like you are describing something like a Technivorm. The Technivorm does indeed boil the water and then use the expansion of the water as a well, natural pump, if you will. But the product is carefully engineered so that the water drops in temp enough as it travels ("up" from the boiler and then "over" to the arm and then "down" through the shower) so that it hits the coffee at the right temperature. I have tested three Technivorms over the years, and all three produced nearly perfect water at right about 202-203 degrees (measured with a thermocouple used on the drops just before hitting the coffee).
Your machine may be engineered to these standards, but unless it costs at least $300-ish I would be surprised. But, no need to guess. Thermometers are cheap and good enough......and you will find that coffee made at 200 degrees tastes very different from coffee made at 205 degrees.
One other comment. You often see instructions to make coffee with water that is "just off the boil." Depending on the vessel, "just off" is something you need to measure.....you can lose 10 degrees just in the pour. You want the slurry (for most drip) at least 200 degrees, 205 for French Press.
At altitude, obviously all of this changes.
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Hey, great to see you, hear from you, and chat with you. How are you? Still enjoying opera - and coffee - among life's many civilised offerings?
I'm abroad - in yet more 'interesting' places and spaces and times, but with the sort of silly salary that allows for the purchase of toys, such as - um - proper burr grinders.
Advice welcome. On possible purchases.
Now, I do like the OE Lido, but am finding that I no much longer enjoy the sheer brute force required to actually grind the beans. (I did - a bit, but not too much - when I first bought it, but that was a few years ago).
Now, I find that I use it only on Sundays, when I have the time to set it up, and take increasingly deep breaths - and breaks - between grinding bursts; and that is with curses and aching shoulders - sorry - I'm not into masochism; a bit of effort is one thing - something that requires real energy, I'll leave to the gym bunnies. Basically, grinding my own beans - physically - is no longer fun.
So, electricity for the future: Or else, I'll suffer eternal perdition and revert to having my coffee ground by the small roasters I frequent (and sod perfection).
No: Neither retirement blown nor 'best bang for buck' - I'm a socialist snob, remember? Something good, solid, well made, reliable (reliable matters), idiot proof, something that I can handle when my mind off busily trying to save the world......
I'll PM (DM?) you.
Ah, most excellent.
Yes, still opera, but in 2017 I have become consumed with Mahler. I don't know why. I have always liked Mahler, but never loved Mahler. Mrs. Kurwenal and I spent the summer in the Grand Tetons and the place we stayed happened to have a complete set of Bernstein's Mahler concerts (in LP format!). I have become absolutely consumed with understanding the 9 (well, actually 10....or actually 10 and a half) symphonies. It takes real effort for me to concentrate enough to listen....I can do it for only 1-2 hours a day. Oh, but what joy those two hours! I have set the goal to see Mahler live 5 times in 2018, and intend to try to do 5 and 9 in all 5. We'll see. We may do the Proms, if you happen to be anywhere near Royal Albert Hall summer-ish......
Really looking forward to the concert tomorrow, although when I first saw the program I thought "meh." But the Czibulka will be interesting.
OK, grinders!
Let's assume you will not be making Turkish or ristrettos.....that makes it all much easier.
As you may recall, El Shrinko and I had a long-running friendly debate about grinders, but honestly unless every other variable is controlled, getting the perfectly consistent grind with a $5K grinder is a waste of time. He and I agreed that the best "entry level" grinder for espresso is the Rancilio Rocky, which typically goes for about $500. If you plan to make only white coffees, then you can go even less expensive, down to some of the Baratza grinders. But, I know you love your doppio, so I would start with the Rocky as the baseline choice and then research both up and down from there.
For what it's worth, I have recommended the Rocky over the years to probably 50 friends and no one has ever complained....except when they move "up" that stack a few years later.
A few other thoughts.
Steel vs. Ceramic. This is debated endlessly but I would not get hung up over it. Steel = cheaper but good. Ceramic = more expensive but also more consistent, but unless all other variables have been controlled (and done so on the high side), it doesn't matter. Ceramic will last longer, but burrs are not hard to change out.
Flat vs. conical. This is a fairly big deal. Conical burrs have more surface area, so they dissipate heat faster = they transfer less heat to the coffee, which is a big deal.
Doser vs. doserless. Definitely doserless, otherwise at a low volume production line you end up using stale coffee. Shrink and I both are fastidious about cleaning the grinder after every use....there's a lesson there.
Step vs. stepless. I would not get hung up over this....the Rocky is stepped, something like 50 steps I think (if memory serves), but that's plenty. For a high end grinder, though, absolutely go stepless.
The other thing about grinders.....they have personalities. Even the same model and manufacturer.....you have to get to know your grinder. Take it to bed for about 3-4 years before you really get to know it. You may recall that I use Mazzers in my coffee lab, mostly, because I have been using Mazzers for so long that I know them....I get them. When they are having a bad day, I can tell. More recently, I have been trying to learn to use the Ceado that Mrs. Kurwenal gave me, what, a year ago? On paper it is a *much* better grinder than the Mazzers, but I can make a *much* better ristretto with the Mazzers than the Ceado.
So, what's my point? Narrow your choice down to 2 or 3, and then go to a store and pick them up, caress them, talk to them. See which one answers you. It's sort of like picking out a dog at the rescuse shelter.....
Well, that's a mouthful. Sorry.
