Shots from the Bay
More snaps of PRESSO shots from happy customers...
If you have a shot of your PRESSO in a beaut setting, give us copy and we'll slap it on the bolg for all to see.
Saturday, June 07, 2008
More snaps of PRESSO shots from happy customers...
If you have a shot of your PRESSO in a beaut setting, give us copy and we'll slap it on the bolg for all to see.
Sunday, March 09, 2008
Presso in Brooklyn wins the HOW DO YOU PRESSO comp
Bruce Golla has created an animated masterpiece.
1000's of still images have been blended to create a short film with the PRESSO as the star!
Check it out
1000's of still images have been blended to create a short film with the PRESSO as the star!
Check it out
ESPRESSO ELEMENT FAILURE
The last thing you want on Monday morning is to reach for a cup of Joe after getting settled at work, only to find your prized espresso machine stuffed!
This has happened to me and I know it has happened to others: Josh took his PRESSO into work after one such episode.
“I got to work early Monday to get some back orders finalised. As I hit the power button on our coffee machine I noticed there wasn’t the usual, cracking, bubbling and noise from the boiler. I left it for 20 minutes, it usually takes that long to get fired up with a full load of cold water.”
There was no need to read on. I have had the same experience, boiler element fried by a well-intentioned colleague who failed to grasp the importance of water in the espresso boiler equation.
“20 minutes passed and I hit the tea room ready for some joe. The room was strangely quite, no hissing, no cracking complete silence. I touched the side of the machine-cold.”
Josh raced home, got his PRESSO and got back to work before his manager.
“now the PRESSO occupies poll position on our bench in the tea room, hence my order today for one more.”
Luckily for us Josh’s boss saw the advantage in having the PRESSO as the tea room espresso maker.
“our OH&S coordinator loves it!
Just another reason to get your PRESSO to work at work!
This has happened to me and I know it has happened to others: Josh took his PRESSO into work after one such episode.
“I got to work early Monday to get some back orders finalised. As I hit the power button on our coffee machine I noticed there wasn’t the usual, cracking, bubbling and noise from the boiler. I left it for 20 minutes, it usually takes that long to get fired up with a full load of cold water.”
There was no need to read on. I have had the same experience, boiler element fried by a well-intentioned colleague who failed to grasp the importance of water in the espresso boiler equation.
“20 minutes passed and I hit the tea room ready for some joe. The room was strangely quite, no hissing, no cracking complete silence. I touched the side of the machine-cold.”
Josh raced home, got his PRESSO and got back to work before his manager.
“now the PRESSO occupies poll position on our bench in the tea room, hence my order today for one more.”
Luckily for us Josh’s boss saw the advantage in having the PRESSO as the tea room espresso maker.
“our OH&S coordinator loves it!
Just another reason to get your PRESSO to work at work!
Sunday, October 14, 2007
SHOWROOM now open
It has been a roller coaster ride.
The thighs and the extreme thighs have been worth recording for future laughs. The best high point was the unveiling of the new fittings in the SHOWROOM. Not so good was the devastation suffered after recent hail damage from the storm that swept Lismore and the rest of the Rainbow region recently.
We now have a fully functioning retail space, soon to be complemented by a sampling facility. We have experimented with Do-it-yourself set ups and are a whisker away from the installation of a high tech, low carbon footprint do-it-yourself PRESSO DEMO BENCH.
Monday, July 30, 2007
Andrew Ford from MTC talks to the Prince
Coffeprince recently spoke with the head of Mountain Top Coffee in Australia, Andrew Ford about the bean. MTC is a large scale processor of coffee cherry, with operations in Queensland and the North Coast of New South Wales. MTC aims to centralize processing for producers in the North Coast region. Coffeeprince started by asking Andrew about the varieties that are best suited to the North Coast of NSW which has gained a reputation as a source for quality beans for the specialty coffee market.
Click on the links to hear Andrew answer each question.
Which cultivars are best suited to the North Coast?
What pests affect the coffee plant on the North Coast?
What advantages are there in Centralised processing?
Do you "force" flowering to achieve uniform ripening?
How has MTC sought to reduce water use?
What is the yield from a coffee plant?
What is the future for coffee from Australia?
What do you look for in a green bean?
How long should roasted beans be stored?
Click on the links to hear Andrew answer each question.
Which cultivars are best suited to the North Coast?
What pests affect the coffee plant on the North Coast?
What advantages are there in Centralised processing?
Do you "force" flowering to achieve uniform ripening?
How has MTC sought to reduce water use?
What is the yield from a coffee plant?
What is the future for coffee from Australia?
What do you look for in a green bean?
How long should roasted beans be stored?
