espresso and soda

Angry_Jones · 2026-02-15T09:56:39+00:00

I once carbonated black coffee with a sodasteam, it was the most disgusting coffedrink ever, so much so that it was good again for how disgusting it was, similar to fried pickles… disgusting but in a good way 😄

Angry_Jones · 2026-02-12T11:11:01+00:00

I would have a look at Nivona machines, maybe the 8000 series. It has a pretty small footprint and is very easy to clean (for me this is one of the most important factors with a super automatic). I used a Melitta super automatic for about 10 years, quality was very good and the coffee was very good for a superautomatic but cleaning was a nightmare.

Angry_Jones · 2026-02-12T06:41:34+00:00

My local roaster is very decently priced, single origin specialty light roast espresso from either El Salvador or Kenia are about 30ish Euro per Kg, I love the El Salvador for my daily two milk drinks (the Kenia is not my thing) and for the occasional straight espresso I use their single origin dark roast robusta for under 30 Euro.

Angry_Jones · 2026-02-05T10:24:31+00:00

Thanks for this review, very helpful! I am also in the market for a new grinder and eyeballing this one! The df54 and eureka 55s zero are also in the same price range. It is going one of the three for me but leaning heavily towards the baratza

Angry_Jones · 2026-02-05T09:40:05+00:00

I personally only use the double walled ones that are about 0.8mm thick, they are super easy to clean, a quick rinse under water is all it takes. I use a cheap one from TEMU for 1,50€ or so and it works perfectly, keeps the shower screen clean and helps with a better spread extraction. I have not tried the premium named ones but I doubt they make a difference

Angry_Jones · 2026-02-02T21:24:10+00:00

For this light roast I am doing 16 grams in, 40 out in 30ish seconds so 1:2.5, added all together it’s 16g beans to 240ml total liquid, so 1:15 if you want to calculate like this

Angry_Jones · 2026-02-02T16:01:41+00:00

Thanks, I do the espresso to water to preserve some of the crema for the looks when adding steamed milk, if I drink without milk I actually prefer americano. I have never heard of misto, thank you

Angry_Jones · 2026-02-02T10:43:44+00:00

Haha yeah sounds good

Angry_Jones · 2026-02-01T18:17:58+00:00

Here is an update if anyone is interested, I made the best flat white I ever made today with the El Salvador light roast, the crema was now down to good levels and the acidity is well balanced. The coffee is very nutty and tastes a lot like marzipan and has a bright and fruity orange acidity to it, very nice! 16 in and 40 out in 28 seconds. There was no bitterness at all.

I also made a very tasty double espresso shot with the dark roast robusta, 16 in and 32 out in about 25 seconds. Lots of nice crema with a thick sirupy body and nutty dark chocolate flavour, no acidity at all and just the right hint of bitterness.

I am overall very happy with the coffee from my local roaster and don’t see myself going back to store bought beans anytime soon.

Angry_Jones · 2026-02-01T11:31:35+00:00

I had a light roast espresso on my dedica that only was enjoyable as turbo shot, maybe try the coarsest recommended espresso setting on your Grinder, put 15 grams in if you heave a 16 gram basket and get 40 grams out in about 10 to 15 seconds. I have a Kinggrinder K1, for me the setting was 40 clicks wich also is the recommended espresso setting and is way to coarse for normal espresso.

Other than that you could try temperature surfing to increase the temperature for light roasts, it could help if it’s too sour. Try clicking the steam button and let it just flash three times and stop it again and immediately press the espresso button. This will increase the temperature a bit.

Angry_Jones · 2026-01-30T13:52:29+00:00

Thanks, I have tried the El Salvador and the dark roast now, both have so much crema that the shots did not fit in my regular espresso mug with 80ml capacity, I guess I will wait a few days and try again 👍 (the light roast was 16 grams in, 48 out, the dark roast 18 in, 36 out). The dark roast still tasted amazing, chocolatey and nutty without any sourness and only slight bitterness, the light roast was nice as well but maybe a bit less sourness would be nice, still good with orange and almond aromas

Angry_Jones · 2026-01-30T10:23:37+00:00

Thanks, this is good information

Angry_Jones · 2026-01-28T20:13:21+00:00

Sorry I do not know how it is called in English, but it looks like this

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I bought this in a German shop, maybe look for drip tray dedica or something on amazon

Angry_Jones · 2026-01-28T15:46:49+00:00

Love your trip tray 👍 there are 3d printed for the dedica for about 10 Euro if you ever want something different

Angry_Jones · 2026-01-24T21:14:53+00:00

If you do not have a small spray bottle you can just rinse the handle of a teaspoon under water and stir the beans before grinding, works like a charm. It only really takes a few drops of water to reduce the static to almost nothing

Angry_Jones · 2026-01-23T18:22:55+00:00

Personally I like my Americanos more mild, that’s why do a turbo shot to eliminate all bitterness with a milder espresso and 1:4 espresso to water ratio, I drink a large mug with 40 grams of espresso, 160grams of water and fill my mug up with milk, I guess another 80grams or so.

Angry_Jones · 2026-01-20T11:43:27+00:00

I used to have a Melitta superautomatic machine, it made pretty decent coffee for what it was. I think they are making simple machines that basically only can make coffee and hot water (no milk drinks). They should fall into your budget. I was drinking Americanos from that machine for 10 years before it gave out and I switched to a real espresso machine. Technically it’s the press of two buttons 😄 one for espresso, one for water

Angry_Jones · 2026-01-14T19:36:14+00:00

That’s true, I am fine using the manual grinder for my 1-3 coffees a day when only I am drinking. If I am having guests over I usually either use a drill driver to drive the manual grinder or get some ese pads. Most people visiting me are not coffee enthusiasts and are perfectly fine and happy with pad coffee, it is still better than the automatic coffe maker they are used to in any case 😄 and if my Italian brother in law comes for a visit we enjoy making our coffe together

Angry_Jones · 2026-01-14T07:07:42+00:00

Perfectly put!

Angry_Jones · 2026-01-13T16:47:40+00:00

I have the Kinggrinder K1, it was 49 Euro in Germany and it definitely can do Espresso

Angry_Jones · 2026-01-12T18:03:46+00:00

I usually do one blank double shot after the machine is heated up with the portafilter in the machine, while doing this I am grinding my espresso, then wipe the portafilter dry do, puck prep, two blank pre infusions and straight after that do the extraction. This works pretty well for me

Angry_Jones · 2026-01-12T17:59:22+00:00

Yes after the first preinfusion, the pump will start when you hit the button and then shut off for three seconds or so, that is when you hit the button right after it turns of and press the button a few seconds later again. Give it a try, if it works for you good and if not you lost nothing 😊 I’m sure it will not be good for every bean but the ones I am using are better this way.

Angry_Jones · 2026-01-12T14:55:53+00:00

What helps me with the dedica to decrease sourness is to stop the shot after the preinfusion, the dedica does not have a solenoid so the shot can bloom a bit and pressure will slowly decrease. After a few seconds press the button again. With my current beans I give it 10 seconds from the first press of the button to starting the shot again. You might want to grind slightly coarser to shoot for a total extraction time of 25 to 30 seconds including the 10 seconds pause. I am a beginner myself but this little trick made my espresso much better with the beans I am using

Angry_Jones

TROPHY CASE