Not only is the price reasonable, but the MyPressi Twist created the absolute best espresso that I have had this side of Intelligentsia! It takes about 5 minutes to go from thinking about having an espresso to drinking one. Just boil some water, grind the coffee, and you are on your way. All of the science of the MyPressi Twist is in the handle. The Twist is powered by N2O, Nitrous Oxide, just like those cans of whipping cream at the grocery store. The N2O is delivered by small cartridges that fit into the handle of the Twist.
The Twist if designed to step down the pressure from the cartridge to exactly the right pressure, essential for espresso brewing. Each canister provides enough juice to brew about 4 double shots. While you can certainly purchase extra cartridges from MyPressi and they recommend that you do so they did update the Twist to be able to accommodate CO2 cartridges that are readily purchased at discount and sporting goods stores.
Honestly, I have only one slightly negative comment to make about the Twist. It is a bit difficult to generate the temperature conducive to proper brewing degrees What I have found that works best is to preheat all of the metal parts of the brewer. This is quite easy to do as the unit disassembles in a snap. Just pour boiling water over all of the metal parts, with the exception of the brew basket.
Fill the reservoir bowl with boiling water. After you empty the bowl of the preheating water, refill with boiling water. I use boiling water for brewing as it helps to retain the heat.
When you transfer water from one container to another, temperature is decreased, so no worry here of scorching your grinds.
So you want to see it in action? Just watch the video. Here are a few cool recipes provided by MyPressi;. If you have a question or comment, please leave it in the section below! Please leave a comment or ask a question. There have also been reported gas leaks.
Fortunately, the majority of reviewers who experienced problems reported great customer service and a willingness to replace defective units. However, like all manual espresso, there is a very steep learning curve when it comes to pulling a great shot. The Twist is just as unforgiving as other manual and semi-automatic machines. Fortunately, the pod and pressurized filter baskets make things much easier for those with grind and tamping issues. Very easy to disassemble and clean.
The shower head is probably the most difficult piece to clean, but I usually just give it a quick rinse and wipe and the Twist is ready to go again.
It is comforting to know that the company has made great strides in improving the product over time though. They have already corrected some of the major issues in the first model. I love the way it looks. It also takes up no counter space, which means that its lack of literal appearance is just as much of bonus to this category. Plus it works well with pods and coarser grinds.
In comparison to the only other handheld espresso maker on the market the Handpresso — which only works with pods , it is the most versatile portable espresso maker in the world. All of this, plus the portability and electricity-free functionality make this that much more recommendable.
If you despise the idea of hands-on espresso making, this is not the espresso maker for you. It takes lots of practice. But if this sounds like a fun prospect, go for it. While I collate reviews from all across the web when writing these coffee maker reviews, my opinion in the end is only one opinion. For this reason, I encourage you to share your own review as well as any comments, questions, or disagreements you may have.
I will get a small commission if you do this, and would totally appreciate it. If not, no problem whatsoever; thanks for reading! Hi, Just want to put a warning out.
But last week the machine exploded, i suspected the seals were playing up, and i may have over pressurised it, or had a faulty gas cartridge, im not sure.
It hit me on the head and i am lucky to have not lost an eye, just make sure if you suspect your machine is playing up to get it looked at! Mine is about 5 years old and has just done the very same.
Exploded, the shock wave destroyed the cup and the pot hit the ceiling. Luckily no harm to me. Spares for my other one at least. MyPressi Twist 7. Please log in again.
The login page will open in a new tab. After logging in you can close it and return to this page. December 31, 4 Comments. Pulling the trigger releases the gas through the handle to the port surrounded by the tiny O-ring pictured earlier.
Don't worry if you unscrew the cap while the canister is still pressurized -- the threads of the cap are grooved along their lengths on two sides so the pressurized gas will harmlessly escape long before the threads disengage from the handle.
To complete the tour of the mypressi TWIST construction, below is a cutaway of its internals: Click here for larger photo images courtesy Espressi, Inc. In the site's Buyer's Guides, this quality is called the "morning after" score and considers those who are learning and what they should reasonably expect in the early days following delivery.
Or, to put it another way, a modestly skilled home barista using equipment that has a high morning after score is almost certain to reproduce the results described in another Buyer's Guide score, the "exceptional espresso" score.
Over the years, many people, including me, have tried to correlate some easily measurable metric that would predict an espresso machine's forgiving nature or lack thereof. Thanks in part to the popularity of the E61 group and its built-in preinfusion expansion chamber, preinfusion in its many guises has been a leading candidate.
Today I remain unconvinced it's the end-all be-all, though preinfusion does appear to improve the consistency of the espresso for those interested in more background information, see the thread Pressure profiles, preinfusion and the forgiveness factor , which documents my failure to prove such a correlation.
Although I've sworn off making performance predictions based on measured metrics, I haven't given up my hunches. One factor that appears promising isn't easily quantified, but is reasonably easy to see: Even diffusion of brew water during the early wetting of the puck. Given its design, I expected it to have exceptionally even wetting and it does, as this video demonstrates:.
With those details out of the way, our attention turns to the all-important question: How well does it make espresso? To answer this question, I enlisted the opinion of the attendees of Counter Culture Coffee's regular Friday espresso lab. The first session was very much a "getting to know you" experience. The second session was more practiced, but like the first, focused on polishing technique rather than critiquing the quality of its espressos.
The third session introduced a formal blind taste test using a Counter Culture espresso blend which was very familiar to all of the tasters. The final session is planned for this Friday and will feature an unfamiliar single origin espresso. Below are my notes from these three sessions; the following post documents the fourth and final session. SESSION 1: My very first impressions of the mypressi's shots were reminiscent of those I would expect from a spring-powered lever espresso machine: Smooth, rounded, and simple.
The two shots of Counter Culture Forte, which is their darker milk espresso base, usually has some edge to it, yet they were "fluffy" in texture with a mellow flavor profile. As I narrowed in the proper grind setting, subsequent espressos showed slight tiger striping, greater body, richer texture, and longer pours before blonding.
Definite espresso characteristics of body, oiliness, etc. If this were competition, the espressos in the first session would be 2's see What does your typical espresso rate? Unlike the espresso blend in the first session, this single origin will zig more markedly when the temperature zags. Also keep in mind that single origin espressos are prized for the varietal character versus the crowd-pleasing "chocolate bar" blends that dominate mainstream roasters' signature offerings. As in the first session, the TWIST performed respectably in two rounds, but lost to the home team by a similar spread.
However, thanks to our practice, it moved up in consistency, so we agreed to do a blind taste the following week. Sorry about the poor quality of the video, I didn't realize until after the fact that the camera was in low-res mode; however, it gives you an idea of how we did the test:.
Tim wrote: Both espressos were good. The La Marzocco edged it out on creaminess. Lem wrote: Very good! Balanced with a smooth finish. They're within 0. Bob wrote: Overall, I agree that they were within 0. I think it would be a great solution for vacationers in a cabin or cottage setting versus a motel and on the road a lot. Dan wrote: This coffee would be better after another day or two of rest, but for this test, it was basically a draw.
Last time we used the brighter and more demanding single-origin 21st de Septiembre. It's too early to draw conclusions, but I wonder if the temperature tolerance of mainstream blends leveled the playing field for the mypressi.
It was a good espresso, but I don't understand who is the target audience. Campers who want an espresso in the woods? A cheap alternative to an entry-level espresso machine? Office workers? The result? We really liked this SO Think blueberry pancakes with light maple syrup.
Just as with our washed-process lot from Shakisso, this natural sundried coffee is made up of both cultivated and wild coffee varieties, resulting in a remarkably complex cup bearing the attributes of each.
Sponsored by Urnex. But before we get to it, the following primer is required to put the results in perspective. In the early days, circa , when espresso brew temperature was all the rage, members of the online espresso community spent a lot of time obsessing over it and building crude devices for measuring it. In time we've learned that measuring the brew temperature of an espresso extraction is a non-trivial exercise. There are many factors at play when water goes through the coffee bed under pressure and they cannot be accurately captured by a single probe.
Within this limitation, we settled on measuring the water temperature as it hits the coffee bed. Greg Scace put us all out of business as amateur probe builders when he introduced the thermofilter device , which measures water temperature as it exits the dispersion screen during a simulated shot no coffee is used. Unfortunately for my test, the Scace fits the standard professional and prosumer 58mm espresso machines, but not the 53mm Mypressi TWIST.
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