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By the way, you can order Sant'Eustacio coffee from here:
http://www.gustiamo.com/cgi-bin/fron...dotto?id=20272
About three times the inshop price though
UNIFORM LA CHILLICOTHE WORK JACKET Drop, going on right now.
Uniform LA's Chillicothe Work Jacket is an elevated take on the classic Detroit Work Jacket. Made of ultra-premium 14-ounce Japanese canvas, it has been meticulously washed and hand distressed to replicate vintage workwear that’s been worn for years, and available in three colors.
This just dropped today. If you missed out on the preorder, there are some sizes left, but they won't be around for long. Check out the remaining stock here
Good luck!.
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By the way, you can order Sant'Eustacio coffee from here:
Yes, fully manual piston-lever machines offer many advantages, including the ability to produce an excellent shot. They are simpler machines, as they don't have as many parts that are the most prone to breakdowns (like pumps), and therefore can last for a very long time, as well as being fairly cheap for what they are. All you see are just the few very high quality machined parts, and are relatively small in size, making it suitable for most kitchens. They also look very cool, and can add a certain eye candy/status symbol factor in your kitchen, as well as giving the impression you have some sort of "expertise". They also give a higher sense of accomplishement and "artisan" quality, because it's all so manual. BUT....they have a very steep learning curve, and only recommended to those willing to invest the needed dedication to master it properly. Being able to manually pull exactly the right pressure and timing required to extract an excellent shot every time is not easy, as opposed to a high quality semi-automatic/automatic machine. Even top barristas or espresso enthusiasts don't bother with manual lever machines. Although there are spring-loaded versions which "cheat" a bit because it does the work of consistent pushing. If your budget only allows for no more than $500 on a machine, and you're dedicated...go for it.Other machine I'd add to this thread is a La Pavoni Europiccola (or other lever La Pavoni??)
ooooooooo, not true.
In that case, everything north of Rome is Swiss.
I was so happy to see this post!
I have a Gaggia Tebe, about 6 years old now and going strong. However, some small part of me wants it to die so I can buy a manual-lever Italian chrome machine like the one a friend of mine owns. I think he has this one:
I have recently go into drinking espresso.I was wondering if any of you use a Moka pot,and if so,do you like it?
I have the fixed wheel bike level "machine": a Bialetti Moka.