Mypressi - Current Method

February 13, 2012


So about three weeks ago I posted about the initial impressions I had with the Mypressi. Since then I’ve gotten swamped with work and haven’t had much of a chance to share anything else about it. So I thought I would talk about my current procedure for making espresso in the morning.




Here is my current way of doing things:



1) Start the electric kettle. I have one designed for making tea, and so the range goes from green (usually around 165F-170F Degrees) to black (212F degrees). I usually go halfway between them around 195F or so. I let it heat.



2) While it’s heating I clean the Mypressi from it’s previous use. This involves taking it apart and hosing it off in the sink (making sure not to lose the little o-ring) and then drying it off (kinda I run a towel over it).



3) I measure out 17g of beans, and grind them.



4) When I finish 2 and 3 that the water has finished so I preheat the Mypressi chamber.



5) While it’s preheating I tamp the coffee (usually I still make a bit of a mess during this part) and pour hot water over the other metal parts of the Mypressi.



6) I then insert the portafilter into the (now preheated) Mypressi and dump and replace the water in the chamber.



7) Wait about ten seconds and pull the trigger on the Mypressi, this process takes a few seconds to complete.



This procedure has gotten me down to roughly five minutes give or take, which is where I wanted to be in the mornings, so I’m happy about that. Hopefully, things will slow down a bit and I’ll be able to experiment and post more soon. Thanks for all the helpful feedback on my last post.



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