The EC-155 comes with two coffee filters and a measuring spoon; the smaller filter one is for one shot of espresso and the second filter is for two shots (see user manual at, e.g., here).
Fill the smaller (or larger) filter with one (or two) loosely filled spoons and press lightly using the disc that is attached to the machine.
A single shot is considered to be about 30 mL (1 US fluid ounce) but this is really a matter of taste and personal preferences. For a single shot in a standard size espresso cup, I would suggest starting with filling half a cup and then adjusting the amount of coffee that you pour to accommodate your taste (and need for caffeine...).
I've just started out really using my Gaggia Classic espresso machine, and so far I've been pretty satisfied with my results – but I'm no expert. Yesterday, I lost the black plastic thing that goes between the portafilter and the basket (is that the right terminology?), as shown below: Now, when I tried to make espresso without it, I noticed that the liquid would spray from the portafilter... for the coffee to come out. Here's what I found out about it on coffeegeek.com: […] a crema enhancing device is built into the actual filter basket, usually through the function of channeling all the brewed
I want to buy myself a coffee machine so I can get nice and tasty coffee throughout the day. Basically my goals are Don't really want to invest half the day in front of my machine, experimenting..., but not much more. I heard from people that a bean-to-cup machine makes not a real cappuccino or espresso, because that can only be done by a portafilter machine, where you have to grind the beans yourself and prepare for much longer. Is that correct, or is that only fanboy sayings? EDIT: By "coffee", I mean espresso and cappuccino.
don't have a coffee machine. I will condense my questions: Do I need to roast the beans? If so, how? Will a pan on the stove do? How can I grind the coffee beans without a coffee grinder? Can a regular grinder work and how fine does it have to be(perhaps how long in seconds)? Is it made into cold or hot coffee? If cold then how much ice? Can I make it in a regular mixer? Does it include milk? If so, how much milk? Can I brew the coffee in a regular pan on fire? I really want to do it correctly but I can't figure out how. If you can help, I would greatly appreciate it. Thanks! And I
I have a bread machine and make bread using margarine (I need to avoid all dairy). The problem is the margarine doesn't always mix properly and sometimes ends up on the outside of the dough, leaving shiny dark crunchy spots. The recipe I am following is 1 1/2 cup water 3 tbs margarine 1/2 tbs salt 1/2 tbs + 1 tsp sugar 4 1/8 cups A/P flour (Canadian A/P flour) 1 tsp bread machine yeast Can I substitute some kind of oil instead of margarine? I suspect this will mix better but I'm not sure about how the chemistry works.
I have some extra bags of spring roll wraps. Am I able to freeze them and if so how? Also would I be able to freeze them once I make spring rolls. The spring rolls would contain : shrimp pork carrots mushrooms onions eggs vermicelli noodles
or female groups, and I've misplaced the link, but I had previously found a site talking about how the length of the breaks can affect how much coffee people consume (if they have 30 min, they have time to drink & get a refill). ... but I've been unable to find any recommendations on how much cream & sugar to plan for ... obviously, it's going to vary depending on how many people...I'm helping to organize a workshop, and we're planning on providing coffee ... but not being in the catering business (nor a coffee drinker), I really have no idea how to estimate these things. I
Cream whippers seem to use N2O chargers. Soda siphons seem to use CO2 chargers. But both chargers appear to be physically identical. The MyPressi espresso device, which uses chargers to force water through a coffee puck at 9 bar like a benchtop machine is apparently happy to use either. So can cream whippers use CO2, and soda N2O? For example: Is 'nitrogenated' water as safe as carbonated? Might one cool more than the other? (cooling being preferable for whipping cream but bad for maintaining espresso water temperature) Assuming both contain the same liquid volume, would one
I love my bread machine. However when the bread is done baking, removing it from the machine breaks the bread where the paddle is. I know the paddle is embedded in the bread and it will break the bread a little. I am looking for ideas on how to prevent it or at least make it smaller. Should I: Remove the paddle before the second rising/the baking? Oil the paddle before I add the ingredients? (tried it, does not work very well) Do something else?
I made two kinds of cupcakes recently from Who You Callin' Cupcake? and both of them collapsed in the center. The cupcake that collapsed the most was the Devil's Food Cupcake. This contained: all-purpose flour sugar cocoa powder baking soda salt canola oil vinegar vanilla hot coffee I baked them in a dark cupcake pan with white paper liners. Why did this collapse and how can I stop this?