My Quickmill Anita has finally arrived. The Quickmill was double packed, so the inner Quickmill box was snug inside a bigger box, that would have undoubtedly absorbed all the knocks during airfreight. Thanks, Chris. Included in this shipment were 2 bottles of Cafiza, a Rancilio naked portafilter, that was nicely cut and the edges smoothen throughout. I would highly recommend getting naked portafilters from Chriscoffee. As part of the package, both a single spouted and a double spouted portafilter were included, plus a blank, and a plastic scoop with a tamper at one end were packed in a separate box. I took out only the blank.

The Anita’s footprint replaced where my Gaggia Espresso and MDF formally sat on top of a teak table. That means I have to find another table for my equally large Compak K-6. I’ve done all the quick start-up, outlined in the instructions, which consists of 7 sheets of paper stapled together. I would’ve preferred it if the original set of instructions were included, in spite of the language barrier I would have. The start-up procedures are to start up the pump for 30 seconds after filling the reservoir, turn off, wait for 5 minutes, start up the pump for another 20 seconds, the pump should automatically turn off. If it doesn’t, turn it off and call Chris.

After waiting for 30 minutes, I put in 2 1/2 scoops of Vivace Dolce, rested 4 days, Northern Italian Roast, and turn on the grinder. After DLTing (Dose-Level-Tamp), I locked and loaded the naked portafilter into Anita and turned on the pour. (I tried flushing, but I just couldn’t see any steam prior.) Too fast, plus spritzing. I felt like a virgin. First times are always too fast and spritzing. It always gets better the 2nd time around.
:)

I hope I have enough beans tonight when I get back. Sleepless nights ahead.

I just bought a used Compak K6 grinder. Shown below is the stock photo.

And a photo of the burr assembly below:

I’ve been searching for a grinder that

a)  has stepless grind settings

b)  have big burrs and not overheat easily

c)  easy to clean

d)  has a doser to unclump the grounds

e)  is an upgrade from my Gaggia MDF

So far, the Compak K6 seems to satisfy all the above requirements. This thing weighs 20 pounds. Thanks to KS and Dawn for giving me a lift. It would’ve been sheer torture to lug it all the way home. I’m not looking forward to lugging 60 lb Anita.

Stay tuned to this blog for a new category: MODS.

I went by the Starbucks branch at Shaw Tower on Beach Road a few days ago. They carry this neat rubberized milk frothing thermometers, that fits nicely into a plastic tube. Starbucks also has a rubberized brushed metal scoop that measures out 2 scoops of coffee. Each of these retails under S$15.00.

Upgrade fever is inevitable, especially when I started with a budget machine like the Gaggia Espresso. I’ve learnt a lot since then. And I feel I do need a better machine, what with all these fine coffees in my collection. Self reassurance, I know. I won’t be doing the award winning Sidamo, the Cup of Excellence Colombians justice.

The Dream Machine:

Quickmill Anita

Features

* High-quality stainless steel construction #304
* E-61 commercial group
* Lever-action semiautomatic — no expensive group solenoid to ever replace
* Two complete 58 mm portafilters (one single and one double)
* Built-in heat exchanger (so you can brew coffee and steam milk simultaneously)
* Thermo siphon circulation (maintains consistent brewing temperature)
* Ulka 52 watt vibratory pump with thermal overload protection
* Precise magnetic sensor switch controls water tank level does not cut power to pump — only to the heating circuit. (This eliminates the possibility of the pump stopping during the middle of pulling a shot)
* High-quality vacuum breaker allows you to put machine on timer with no vapor lock
* Resettable Hi-limit to protect the heating element
* High-quality expansion valve for easy adjustment of brew pressure
* Easy-to-remove outer shell makes for easy service if necessary
* Access port to easily adjust pressure stat without removing outer shell
* Extremely heavy duty 1,400 watt heating element
* Access panel directly under heating element makes for easy removal if ever necessary
* Boiler size 1.6 liter
* Insulated boiler keeps your kitchen and internal electrical components cooler
* Water reservoir 3 liters
* Large pull-out stainless drip tray with 50+ ounce capacity
* Weight 47 lbs.
* Cup warmer
* Hot water and steam nozzles
* Boiler pressure gauge
* Group pressure gauge
* Automatic water level control
* Stainless Steel Blank for backflushing included

[info extracted from chriscoffee.com]

I started out wanting to get a PID’d machine, a PID’d Quickmill Alexia actually. But given the price being so close to a HX machine, I’ve decided on the Anita instead. I may not want a PID because I want to have manual control over my coffee and milk. THE authoritative article on HX can be found here.

Reasons for getting the Anita (in no particular order):

1) Steaming milk
Why HX when I don’t even steam milk with my Gaggia? The reason I don’t steam milk with the Gaggia is because I fail miserably, and have given up on milk drinks. The Gaggia steam wand leaks, and I’m not able to get micro froth I need. Having a HX machine means I can finally learn how to steam milk properly, something my mom would definitely appreciate. I’ve watched and read about the numerous signature drinks from World Barista Competitors that I’ve also thought of making my own milk based signature drinks.

2) Barista Competitions
I’m looking to join at least one barista competition. This HX machine will definitely give me the practice I need, having the capability of pulling shot after shot, and steaming milk simultaneously.

3) The end of upgrade fever
I’m not looking to get a Rancilio Silvia for this reason. And I’m not going to scrimp on the dollars only to regret later on.

4) Passion
“You’ve got a blog on coffee??!!” My friends think I’m nuts. My parents too, until they met the CGSG coffee group during the 2nd meetup. To witness a bunch of adults gathered around a naked portafilter, watching and narrating every step of an espresso pour, using terms like tiger-striping, funnel, blonding, extraction, honey, fast, slow, restricted, to describe what eventually becomes a cup of espresso. And people wonder why we are so meticulous and particular when it comes to coffee. You can’t blame the people working in cafes for not coming up with an espresso worthy of our standards.

5) The distance
Both Steve and Kai Seng live quite far away. The taxi fares I chalk up will easily pay for this machine in the not-so long run.

6) Attendance
No more excuses for not turning up at meetups hosted by yours truly

7) Finger pointing
If the coffee’s still pig swill, there’s only one variable to blame.

Self-reassurance. Justification. Big smile. :)