Comments on: Presso: A Non-Electric Espresso Maker

By: ikkonoishi

ikkonoishi — Wed, 03 Dec 2008 13:32:31 +0000

Sounds really cool. I wonder why it isn’t used commonly already. It was invented in the 1800s after all.
http://en.wikipedia.org/wiki/French_press

By: Cameron

Cameron — Fri, 10 Nov 2006 03:43:02 +0000

If your down under, drop me a line and I can organise for a PRESSO to be sent to you….

By: Allan

Allan — Thu, 23 Jun 2005 11:57:35 +0000

To add to Josh's comment, stovetop mokas do not have the pressure to create the "crema," the light-colored film at the top of a shot of espresso. You need extra pressure from a pump to create that. That's where you have to pay the extra money to achieve it, and espresso fanatics will go and spend hundreds or thousands for those commercial cafe espresso makers. I have used commercial grade makers, $1000-range *yuppy* toys, and I have become a fan of the $200 or so Krups Novo series. For $200, I have seen performance from those Krups makers that is essentially equal to the more expensive machines. I think Krups knows it too, b/c they have left that model mostly unchanged for years (1000 watts, 15 bar). Having said that, I'm only commenting on the espresso part, not the milk-foaming capabilities, which are ok. What's also great is that you can easily find those used Krups machines for about $50 or less.

I am very curious to try this Presso so see if it can produce the crema. I would be happy to create espresso without a plug-in machine, though I do love my Krups for now. For the foamed milk, I heat a mug of milk and hand pump it with the Ikea hand-foamer. That thing rocks, and I find new members everyday of the "secret society" of Ikea milk foamer fans.

By: Josh

Josh — Wed, 22 Jun 2005 20:37:25 +0000

Justin,

While those stovetop units might be called “espresso” makers in the catalog, they are more accurately called “moka pots”. Good espresso is made under specific temperature and pressure parameters that these units do not address.

i.e. Coffee and espresso both are best made between 190 deg. F and 200 deg. F, but these steam pots operate at 212 deg. F. This extracts bitter flavours from the bean.

I am facinated by the original post though. That manual machine has been around for a year or two but I haven’t seen a real performance review of it.

For further coffee info. please see http://www.coffeegeek.com

Thanks,
Josh

By: Guilherme

Guilherme — Tue, 21 Jun 2005 21:35:47 +0000

check out my post on the espresso machine... ask the manufacturer if they don't want to hire me as their marketeer??? http://ubbibr.fotolog.net/_guiga/?photo_id=10658981 by the way, I love this site!

By: Justin

Justin — Wed, 15 Jun 2005 17:33:47 +0000

Guess you mean these device, which look efficient too: http://www.cudacoffee.com/stove_top_espresso_makers.php The advantage of the Presso is its portablilty and ability to use hot water from other sources (campfire, etc).

By: Justin

Justin — Wed, 15 Jun 2005 00:54:46 +0000

No electricity is required to pull the shot, but how about the energy to heat the water? You can get a small stovetop steam-infusion espresso maker for about $20 if you’re going to be heating the water anyway.

By: Justin

Justin — Tue, 14 Jun 2005 23:54:24 +0000

What less expensive alternative is there?

By: Ian Bicking

Ian Bicking — Tue, 14 Jun 2005 23:31:32 +0000

It it’s $100-200 how can it possibly be efficient? Sounds like you pay heavily for the fashion statement.