January 29, 2008

First Impressions on the Handpresso - Still Cool


After an admittedly quick week, we've got to say that the Handpresso is still pretty cool. I cranked out a little more than a dozen shots this week and after a very short learning curve, I have to say that I like the espresso maker for a bunch of reasons. The unit is solid, I mean better built than my bike pumps. It is certainly precision made and I would expect it to last with proper care. Along the way I learned a few things that I think I'll share:

1) Pre-heat the Handpresso - If you can, add hot water to the reservoir to pre-heat, then dump it after about 10-20 seconds and add fresh hot water. Without a boiler upstream of the brewing, like an electric home brewer, you can get a cool espresso shot pretty quickly.

2) Pre-heat the cup - same reasoning here, I like hotter shots. The fact that things are chilly up here near Boston in the wintertime probably doesn't help.

3) Hold the end of the Handpresso with your "static" hand while pumping, not the stock (like they tell you in the instructions). I say this because it's easy to pinch yourself when pumping the handle.

4) It only takes about 25 - 30 pumps to get the full 16 bar on the pressure gauge. May seem like a lot but it goes fast.

Overall, I love the fact that I can take this with me. While I got a few weird looks at work, I loved having a fresh shot of my own espresso whenever I wanted.

handpressoPreheat.jpg

1. Pump the Handpresso up to 16 Bar, then pre-heat with hot water.



HandpressoPour.jpg

2. Let it rip with 16 bars of pressure.



Handpressoshot.jpg

3. You even get a little foam/crema.

I have found that the crema is more like a bit of foam to top the shot and that shorter shots are better shots, as the unit doesn't hold the 16 bar of pressure through the whole brewing process; it goes down as the compressed air runs out. I found that a shot slightly on the short side was best, and pretty darn flavorful. The differences between a home brewed shot and the Handpresso wasn't as huge as I originally was thinking, and is very passable for a decent pick-me-up where ever you want.

See our Un-Boxing Post of the Handpresso.

For more information see the Handpresso Website

At Amazon - The Handpresso Wild

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Posted by Scott Martin at January 29, 2008 6:36 AM
Recent Comments

I really love the concept - but that foam on the top is just that - foam. Not Crema. Pods of any kind, no matter how well packed are not optimal for crema development. In addition you have no control of the grind used. I'd love to see a silk pouch developed that you could use with this espresso maker and fill with your own fresh coffee.


Posted by: Grendel at February 1, 2008 9:20 AM
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