Coffee Update : Advantages of fully automatic espresso machine over Semi-Automatic

An Espresso machine is the best investment you could ever make but buying an espresso machine is tough, even more so than buying a normal coffee machine. There are so many things to keep in mind and so many features to consider while buying an espresso machine that it makes it important to have all the information that you can have.

There are many types of Espresso machines: Automatic, Semi-Automatic, Fully automatic and Super-Automatic but among these 4, fully automatic espresso machines and semi-automatic espresso machines are the most sought out. So, which espresso machine is better?

Semi-Automatic Espresso Machine

A semi-automatic espresso machine is super convenient and user-friendly and can produce the best quality of espresso in just a few minutes. They have an electric pump which can produce 8-9 bars of pressure, which is adequate to prepare a decent cup of espresso. Best example is Nespresso coffee machines.

With this espresso machine, you will need to first grind the coffee and then fit it inside the portafilter so that the machine can continue with the brewing process. They don’t require you to put a lot of manual effort and are quite affordable too which makes them a popular option for most households.

Fully Automatic Espresso Machine

A fully-automatic espresso machine is similar to a semi-automatic one except that you don’t have to do any manual work on this machine. You just need to turn it on with one-touch and it will do rest of the work itself which also includes controlling the amount of water that will pass through the coffee grounds.

This is one of the best options for people who like to multitask and don’t want to be held up while brewing coffee. For this reason, this type of espresso machine is quite popular in commercial places as it allows you the staff to focus on other tasks while the coffee machine brews multiple cups of coffee. You can read reviews at freshpresso.

Advantage of Fully Automatic Espresso Machine over a Semi-Automatic Espresso Machine

There is no doubt that a fully automatic espresso machine makes your task much easier than a semi-automatic machine and provides you with a decent quality of coffee anyhow. While a semi-automatic espresso machine is comparatively cheaper, the features of a fully automatic espresso machine are totally worth the high cost.

Here are a few advantages of using a fully automatic espresso machine over a semi-automatic espresso machine.

  • One-touch system

A fully automatic espresso machine follows a one-touch system which means that you just have to set the amount of coffee that you want and choose the brew setting for your espresso and then just start the machine. The machine will take care of everything else and will provide you a perfectly brewed coffee every time.

  • No manual work

Unlike the semi-automatic espresso machines, you don’t have to grind or tamp the ground coffee into your fully automatic machine. You just need to turn on the machine and it will take care of the whole process. It also controls the flow of water to brew the amount of coffee you desired.

  • Quick and efficient

Since a fully automatic espresso machine uses a one-touch system, it takes barely a few minutes to brew a delicious cup of espresso for yourself. All you have to do is turn on the machine and your espresso will be ready.

  • Allows you to multitask

A fully automatic espresso machine allows you to multitask as it takes cares of the whole process so you don’t need to pay too much attention to it. Once the espresso is ready, it will inform you and then you can sip your delicious espresso in peace.

Eveleigh + Avocado Toast with Frisée, Lemon & Sea Salt

In LA there’s always something healthy on the menu. At Eveleigh, a welcoming farm to table style restaurant in West Hollywood, it was the avocado toast.

The majority of fashionable young women at Eveleigh that morning ordered the same thing, avocado toast, with a few free spirits opting for the granola with frozen banana yogurt.

Meanwhile, the men stuck to Eveleigh’s heavy hitters like the schnitzel breakfast sandwich or the bubble & squeak, a hearty corned beef hash. Not one guy in the hour we spent there ordered avocado toast. Unfortunately for them, they missed out. Its quite nice.

But then… so is the bubble & squeak which Reed ordered. It’s as tasty as the name is fun to say. For the bubble & squeak, Eveleigh tossed hunks of corned beef with  spinach, mustard and fingerling potatoes browned in plenty of butter. The whole thing was topped with a soft cooked scotch egg. I was more than happy to share some of Reed’s.

Eveleigh’s avocado toast came as two slices of toasted ciabatta covered with a thick smear of smashed avocado topped with espelette pepper and a side of boiled egg gribiche.  Its was good but, for me, slightly bland.

MB Post: Pomegranate Couscous with Feta, Almonds, Melon & Mint

I wanted to quickly post this recipe for pomegranate couscous. It’s another MB Post creation like the previous post about their burrata and roasted pepper sandwich.

Usually, I do one post per restaurant because I find that on the second post I’m casting about for more things to say about the restaurant. But I had to throw in this recipe for pomegranate couscous because it’s delicious and it’s quick and easy. Who doesn’t need a few more of these type of recipes in their repertoire?

What I like most  about this pomegranate couscous is that you just throw the fresh ingredients into the couscous and you’re basically done. That, and the results are delicious. My other couscous recipes involve sautéing various veggies separately and then combining it all with the couscous which takes more time and creates more dirty dishes.


Rose Cafe: Crispy Lamb with Yogurt Sauce & Scallions

Over the summer I had a wonderful lamb dish at Rose Cafe (unfortunately I lost the pictures of the food) in Park Slope, Brooklyn. Rose Water is a tiny Park Slope restaurant focused on local, seasonal, organic ingredients.  I’ve been going there for years and have never had a bad meal there. Rose Cafe roasted their leg of lamb in a harissa sauce. Lovely. The spiciness of the harissa sauce balanced the richness of the fork tender lamb.

I’ve always wanted to make leg of lamb. When I was growing up we had a herd of sheep and every spring we ate lots of lamb. I’m still quite fond on lamb. Unfortunately, not everyone is. I think they just haven’t tried good lamb yet but I’m hesitant to make a leg of lamb for a dinner party.

Averaging around 7 pounds, a leg of lamb for just Reed and I would yield more leftovers than I care to imagine so I’m always on the look out for interesting lamb recipes using smaller cuts than the leg.

The other day I saw a recipe for crispy lamb breast in the New York Times. It sounded excellent and the lamb breast was only 3 pounds including bones and a good deal of fat. While 3 pounds would still yield lots of leftovers, it was a manageable amount.

When I went to the grocery store, I was just giddy when they had a 1.5 pound lamb breast. My lucky day. I cut the Times recipe in half. Now it yields dinner for two plus leftovers for a wicked good sandwich the next day. Perfect!

Boat Street Cafe: Pan Roasted Chicken with Apricots, Pistachios & Dill

Seattle’s Boat Street Cafe did a wonderful job re-imagining apricot chicken. From reading the menu you wouldn’t think its apricot chicken at all, there it’s Pan Roasted Madhatcher Chicken Breast. Only when you get to the last line are the Rama Farm Tilton Apricots mentioned (the Boat Street Cafe’s menu is filled with pedigreed ingredients). I image Boat Street Cafe downplayed the apricots because apricot chicken brings to mind imagines of sticky sweet chicken slathered with apricot jam.

But Boat Street Cafe’s apricot chicken is all grown up with sophisticated friends like pistachio, dill, and fava beans.  Reclining on a bed of fava bean and pea hummus, my chicken could have won a PhD in delicious even without its fancy pedigrees.

The week before when we were at dinner at Le Pigeon, I overheard the couple next to us discussing which dessert to order and the man poo-pooed the brioche bread pudding with apricots because ‘Apricots are bland and mushy.’ An raw apricot is kind of blah but a cooked apricot is wonderfully silky and elegantly flavorful.  Apricots are the only fruit I can think of that is improved by cooking like that.