@The Coffee Chronicler - I've had a NanoPresso for over a year with the Barista kit for a double shot - and watching your technique - it wasn't optimum Not that i'm saying your wrong about the overall experience, The building up the pressure until you get a few drops through, then waiting 10-20 seconds and then finishing the shot - and works well for a travel/work espresso. At home - i have a Flair Pro2 - but as i live and work in a small city in China - the NanoPresso generally makes a better quality coffee than most of the coffee shops here (it not being a coffee culture)
That sounds like a kind of preinfusion. I'll try that and see if I can push the extraction higher. The barista kit does solve some of my complaints, though.
I agree with you, the Nanopresso works a lot better if you pump until you get the first drips out, then wait about 10 - 20 seconds, then start pumping again. Its also important to not pump so fast and get a steady rhythm. The Barista Kit is very useful, but it can be a little difficult to get the full amount of coffee in the basket without some scales. I find that its also difficult to fit the full amount of coffee in the double basket, unless you fill it half way and then tamp, then fill the rest and tamp again.
First video of yours I've watched, and it was excellent. Good points, good information (e.g. measuring the TDS of the shots to get an accurate idea of the strength) and easy to listen to.
I have the nanopresso and I can't have a coffee with the single shot basket. You need to make a test or a review with the barista kit that contains the double shot espresso basket. It makes a great esspresso.
Almost 1 y after I bought my Staresso SP200-M. Everyday I drink at least 2 shot/day, until I realize that this tool aren't strong enough to use on a daily basis. After 2-3 month, the plastic pump cracked a little, same with the chamber, but none of them has an effected with the pressure. Now, after I bought Flair Pro2, I never used Staresso again (except when I traveling)..
I have the Staresso new version. I just bought it before going in a trip and it surprised me how good coffee could I get. I used capsules, which we know are not ussually the best coffee, but even so I got a very good result, even better taste compared with the nespresso machine. Also the glass "attached" to the machine avoids the coffee get cold when getting out of the machine, especially when you are outdoor in the mountain, which was my case. It worked for me, you can get a nice coffee outdoor.
Hello Sir. I have a question. As you know, the Minipresso GR2 is a new portable espresso maker from Wacaco. I can't choose which one is better between Nanopresso which is older and the new Minipresso GR2. I want to buy it as a gift for my boy friend and it's so important which one is the best in an expert's opinion like you. Thank you.
Hello Asser. I'm interested to know your take, as a Q grader, on coffee tasting and flavor profiles. One of the things I find fascinating the most about coffee - albeit equally frustrating - is its acidity department, particularly how to describe the way I perceive it. I often hear terms like "crisp, lively" acidity, which I find quite vague because we all know these refer to the "good" type of acidity, as distinguished from faulty acidity that's caused by underextraction or unripe beans etc. What I'm more concerned about is the intrinsic "profile" of good acidity of a particular coffee, how to train ourselves to better communicate what type of acidity that hits our palate. On the SCA flavor wheel I saw things like "Butyric Acid", "Isovaleric Acid", how on earth you get to taste those?! .. How could people of a high caliber like you pin down such characteristics? Sorry for the long comment. A video or an article on this would be super!
Part of the Q grader exam is to train your palate for different kinds of acidity, the most famous ones being citric and malic. Once you start to study it from that more analytical approach, it actually starts to make sense :D But how to integrate acidity well in a coffee experience? That's a tricky balance that requires something of the green coffee bean as well as the roaster and the brewer. And then of course, the person who drinks the coffee should enjoy a certain level of acidity, which is something people who are unfamiliar with specialty coffee not always do.
@@coffeechronicler Thanks for the reply. That's interesting, I think pinning down distinctive flavor notes, "caramel", "grapefruit" is easy, defining the nuances of good non-bastardized acidity is where the tricky part come to. I always tip my hat to experts who work at tasting, cupping etc, that's a serious business. Keep up the good work. Cheers.
I have been using the Staresso SP-200 for a couple of months now. Of course I am (like you) am leaning to the one I have been using which is the Staresso. Mainly because it is the best all rounder of all three.
Hey sorry for the late reply. I would recommend you getting the Staresso SP200. For me the yield and extraction is slightly better than the Aeropress or the Nanopresso. Also the flexibility of Staresso is better than the Nanopresso.
@@ProvidenceBreak Thank you for your reply :) I decided to get the Flair Signature since I recently got the Prismo for the Aeropress from China for less than half the price :)
i only have staresso... because it is a lot cheaper than the other two... but i think i would consider buying cafflano because it doesnt have pressurised basket
I had a staresso for a while and I have been using kompresso now. Totally different experience for these two expresso equipments. Kompresso can make a real expresso(very similar) based on your expertise in expresso.
just got the Cafflano a week ago, today I finally got the grind size just right! got it on sale for less than US$30 and is by far the greatest pseudo espresso I've tasted
Do you have any suggestion on how to make it good? To me it always taste overextracted, but I can't make the ground more coarse or I don't get any pressure...
You know how TH-cam works: you see one video and a whole bunch of others similar ones pop up. I saw a Carousell notice about the Kompresso at a reasonable price so I search for it. The first one I hit was the one from European Coffee Trip. The dude over there made really espresso like coffee, kind of like yours. The next video was from James Hoffman more than two years ago. He make quite some good videos and fair reviews.But in his Kompresso video, the appearance of his coffee was NOT espresso like although it might taste like it. I wonder: is the Kompresso improved over the two years? What was it that James made such unimpressive "espresso" while you and ECT made better ones?
The Kompresso hasn't changed over the last couple of years. I think Hoffmann probably was a little bit harsh on the Kompresso. Most of his videos are outstanding but some of the early ones had a bit more of a 'sarcastic unboxing' vibe to them. I think this happens to all reviewers sooner or later that you're too hard on a decent product, and too soft on other ones. I also have some products I feel very different about weeks or months later.
Hello and thank you for your research! I am very curious why a company does not make a portable espresso maker (similar to aeropress types) that is stainless steel? What is the hold up? Is there a logstical reason why they dont use the stainless steel material? We all know by now that heating plastic is no bueno these days. I have searched and searched and cant find any stainless espresso hand presses. Do you have any suggestions? Are any of the portable espresso makers you reviewed stainless steel inside? they all mostly looked plastic to me. Thank you! Cheers, Robin
I have a Wacaco Minipresso GR that I received as a gift from friends. I don't use it for travelling, instead I carry a Munieq Tetra Drip Brewer and some V60 papers - a lighter and much more compact option. Funnily enough I find the Minipresso useful for ocassions where I want espresso, but not for drinking straight or making drinks like a latte. For example, I have taken it with me when visiting friends so that I can make espresso martinis! I actually used it last night to make espresso for Tiramisu at my partner's parents house. I do a lot of camping and backpacking which for me is all about taking things slow and enjoying being in the moment. V60 seems a better fit for that compared to a quick shot of espresso. It's also easy to store your used grounds by folding up the filter paper and putting it in a zip-lock bag until you get home. Cleaning the wacaco is quite a messy experience.
Cafflano Kompresso. It is very similar to a real espresso machine. It's even more annoying, and it requires more user experience and skills. understanding of the amount of dosing, tamping, preinfusion, preheating, and good grinder for espresso :p
Great video. I'd love someone you drill and tap these so a pressure gauge could be fitted because I don't think people realise how much pressure that is and if you need to bring water (kettle or flask), scales, grinder and one of these with you how portable is it really? The nomad has a heating element but tastes awful and breaks if you look at it the wrong way lol and my local esspresso bar does a double for £2 and is the best I ever had but they have the machines to do it great video
So I recently bought cafflano kompresso, and would like to ask it normal that my water flows out without pressing. Before I could even put the pressure , the water flows out by itself.
I don't understand how the kaflano differs from an Aeropress other than having smaller tubes. I see the metal screen, but similarly am about to add a fellow prismo to an aeropress and sometimes use a paper filter on either side of the grounds. Am I missing comprehension of some part of the Kaflano apparatus that distinguishes it from an Aeropress? Hoffmann just modified an aeropress and got readings of how many bars it could gain which was nowhere near espresso rank. How much pressure do you think Kaflano gets?
The size of the piston matters a lot when it comes to generating pressure, and it's a lot smaller on the Kompresso compared to the AP, making it able to create more pressure PSI. I'm not sure if it's exactly 9 bars of pressure, but I can see it make 6 bars, which is still in the espresso range.
I have just tried it briefly, but the principle is very similar to the Staresso. There are actually two models of it, one of them is a lot higher quality than the Staresso.
Curious - can the regular 1zpresso JX grind fine enough for the Kompresso? If so, what’s the rough grind setting? Also, any problem with durability? I’ve read some reviews about the bottom metal screen being fragile and bending.
Yes, the regular one can grind fine enough. I can't remember the exact setting but probably something like 1 rotation and 6 clicks from zero. No durability issues with the Cafflano so far, but a lot of force is involved, so think it can happen if you don't assemble the device the correct way.
@@coffeechronicler That’s nice to hear! Compared to the AeroPress, how much harder is the Kompresso to press and clean up? If budget and space were limited, is the Kompresso the best device for its price? Since this review, have you tried anything else comparable or better? Thank you!
Great video but I can't imagine carrying around one of these things on the road. How would I heat the water? In America there's a decent coffee on about every corner so I would probably just go there. But perhaps this is what I need on a backpacking trip.
Probably flair is more durable. I have seen ppl commenting that the plastic ledge of the kompresso where you press at cracks after a few months of usage. You could also search for other users comment online.,
I remember you did the JoePresso review awhile ago. How would you compare that to these three? I assume the Cafflano Kompresso may be a bit better than the JoePresso due to the small diameter which creates more pressure and does not need a pressurized basket, but maybe you might rank it differently?
IMO the Joepresso has slightly better workflow and thermal management than Nano and Staresso, but the crema doesn't look quite as impressive. So if you already have an Aeropress it's probably the better option. It doesn't compete with Kompresso. though.
@@coffeechronicler Yeah, I do have the JoePresso (I decided to back it/continued to back it after watching your review of it.) It does a good job of making CLOSE to espresso (I guess it helps to know some espresso machines also use pressurized basket though it may be a bit different) but I know it won't compare to Kompresso. Thanks for the reply!
I was considering buying the kompresso and just purchased the jx from 1zpresso do you think it would be able to grind well for this and if so do you have a grind setting you use personally with the regular jx not the pro version on the kompresso?
@@dhines333 No worries! It has taken me a little while to get used to the Kompresso, but I really like the coffee it produces. The JX is absolutely awesome.
I had the staresso for a while and I’ll note one big problem is that it’s impossible to disassemble for cleaning. I suspect that after a whole you’ll start getting that old coffee oils taste in every shot. I imagine this would be the same for the nanopresso so purchasers may want to keep that in mind as well.
I also own the Staresso and also notice the same problem. And to every problem yhere is a solution my friend. After use, fill up the water chamber with hot water and pump it to extract the leftover residue from the internals. Also if you used it as a milk frother make sure you clean the "wand" section properly. Hope it helps. Happy coffee days!
I recently got the newer Staresso on sale and they seem to have taken this criticism to heart, the whole thing comes apart and you can remove the portafilter and screens for cleaning.
@@syaondri After using it for a few months, it's pretty good. However, the one recurring issue I have with it is that the pressure valve is sticking a bit after repeated use. It makes it harder to get a clean puck since when it sticks it's harder to release the excess pressure and water from the chamber, so you end up with a portafilter full of water and coffee grounds that needs at least a rinse. 13-14g doses seem to be perfect for this thing. It also makes a decent cuban coffee if you put some brown sugar on top of the coffee puck before putting it together. Hope that helps!
Isn’t it true that the optimal pressure for making espresso is 9 bars and having more than 9 bars provides no benefit. You just don’t want to have less than 9 bars.
IMHO Real espresso only comes out of a real espresso machine. Trying to replicate that on the go will only leave you dissatisfied. And why would you try when there are other ways of making a good cup of coffee? Keep your espresso machine at home and bring a Aeropress or even a French press. I had a mocha pot and a manual milk steamer at work for a while. It was not making espresso but it made a good cup of coffee. And that’s all that matters.
I really dont get in. All the videos are the same, they show small portable espresso makers which are small and portable. The problem is in making an espresso. First, you need to have a grinder + kitchen scale + some sort of kettle to boil the water. Some might say you dont need a scale, but for better results I suppose you do. This looks like a lab set up, everything needs to be super precise. Complicated. Is it worth it? How about making another espresso after the first one. The fact is you can not make a TRUE ESPRESSO with these toys.
@The Coffee Chronicler - I've had a NanoPresso for over a year with the Barista kit for a double shot - and watching your technique - it wasn't optimum
Not that i'm saying your wrong about the overall experience, The building up the pressure until you get a few drops through, then waiting 10-20 seconds and then finishing the shot - and works well for a travel/work espresso.
At home - i have a Flair Pro2 - but as i live and work in a small city in China - the NanoPresso generally makes a better quality coffee than most of the coffee shops here (it not being a coffee culture)
That sounds like a kind of preinfusion. I'll try that and see if I can push the extraction higher. The barista kit does solve some of my complaints, though.
@@coffeechronicler I've always done the preinfusion phase - it does make a difference as does the Barista kit
@@coffeechronicler Just ordered the Cafflano Kompresso - will be interesting to compare to the Nanopresso + Barista kit and the Flair Pro2
I agree with you, the Nanopresso works a lot better if you pump until you get the first drips out, then wait about 10 - 20 seconds, then start pumping again. Its also important to not pump so fast and get a steady rhythm.
The Barista Kit is very useful, but it can be a little difficult to get the full amount of coffee in the basket without some scales. I find that its also difficult to fit the full amount of coffee in the double basket, unless you fill it half way and then tamp, then fill the rest and tamp again.
@@digiscott2181 How does it compare to the nano?
First video of yours I've watched, and it was excellent. Good points, good information (e.g. measuring the TDS of the shots to get an accurate idea of the strength) and easy to listen to.
I have the nanopresso and I can't have a coffee with the single shot basket. You need to make a test or a review with the barista kit that contains the double shot espresso basket. It makes a great esspresso.
Almost 1 y after I bought my Staresso SP200-M. Everyday I drink at least 2 shot/day, until I realize that this tool aren't strong enough to use on a daily basis. After 2-3 month, the plastic pump cracked a little, same with the chamber, but none of them has an effected with the pressure. Now, after I bought Flair Pro2, I never used Staresso again (except when I traveling)..
Am I the only one thinking he really looks like ubba from vikings?
That being said, your videos are awesome Asser.
Well, I'm also a Dane, so maybe there's a connection 😉
I have the Staresso new version. I just bought it before going in a trip and it surprised me how good coffee could I get. I used capsules, which we know are not ussually the best coffee, but even so I got a very good result, even better taste compared with the nespresso machine. Also the glass "attached" to the machine avoids the coffee get cold when getting out of the machine, especially when you are outdoor in the mountain, which was my case. It worked for me, you can get a nice coffee outdoor.
yesss the attached cup is why I chose the Staresso
How about Cafflano Kompresso vs Flair Neo? Which one probably makes better tasting espresso?
Hello Sir. I have a question. As you know, the Minipresso GR2 is a new portable espresso maker from Wacaco. I can't choose which one is better between Nanopresso which is older and the new Minipresso GR2. I want to buy it as a gift for my boy friend and it's so important which one is the best in an expert's opinion like you. Thank you.
Sir which needs more pressure, wacaco or cafflano.
Hello Asser. I'm interested to know your take, as a Q grader, on coffee tasting and flavor profiles. One of the things I find fascinating the most about coffee - albeit equally frustrating - is its acidity department, particularly how to describe the way I perceive it. I often hear terms like "crisp, lively" acidity, which I find quite vague because we all know these refer to the "good" type of acidity, as distinguished from faulty acidity that's caused by underextraction or unripe beans etc.
What I'm more concerned about is the intrinsic "profile" of good acidity of a particular coffee, how to train ourselves to better communicate what type of acidity that hits our palate. On the SCA flavor wheel I saw things like "Butyric Acid", "Isovaleric Acid", how on earth you get to taste those?! .. How could people of a high caliber like you pin down such characteristics?
Sorry for the long comment. A video or an article on this would be super!
Part of the Q grader exam is to train your palate for different kinds of acidity, the most famous ones being citric and malic. Once you start to study it from that more analytical approach, it actually starts to make sense :D
But how to integrate acidity well in a coffee experience?
That's a tricky balance that requires something of the green coffee bean as well as the roaster and the brewer. And then of course, the person who drinks the coffee should enjoy a certain level of acidity, which is something people who are unfamiliar with specialty coffee not always do.
@@coffeechronicler Thanks for the reply. That's interesting, I think pinning down distinctive flavor notes, "caramel", "grapefruit" is easy, defining the nuances of good non-bastardized acidity is where the tricky part come to. I always tip my hat to experts who work at tasting, cupping etc, that's a serious business. Keep up the good work. Cheers.
I'd love if you could redo the test with the new Picopresso!!
Will probably do a Pico vs Nano :)
@@coffeechronicler Love what you do. THANKS!!!!!
I have been using the Staresso SP-200 for a couple of months now. Of course I am (like you) am leaning to the one I have been using which is the Staresso. Mainly because it is the best all rounder of all three.
Would you recommend it for espresso-like coffee? Got the Aeropress but I would like to have an espresso from time to time.
Hey sorry for the late reply. I would recommend you getting the Staresso SP200. For me the yield and extraction is slightly better than the Aeropress or the Nanopresso. Also the flexibility of Staresso is better than the Nanopresso.
@@ProvidenceBreak Thank you for your reply :) I decided to get the Flair Signature since I recently got the Prismo for the Aeropress from China for less than half the price :)
Wow definitely the best choice. Was also thinking of getting myself one too. Enjoy your coffee sir!
@@ProvidenceBreak Thank you very much :) Can´t wait to try the Signature out. May be delivered tomorrow :)
Can you do the comparison between the Wacaco Minipresso GR2 and Staresso SP200M? Thanks
i only have staresso... because it is a lot cheaper than the other two... but i think i would consider buying cafflano because it doesnt have pressurised basket
I had a staresso for a while and I have been using kompresso now. Totally different experience for these two expresso equipments. Kompresso can make a real expresso(very similar) based on your expertise in expresso.
Wacaco Nanopresso: amzn.to/3kyfKcF
Staresso SP-200: amzn.to/3qUPBH5
Cafflano Kompresso: amzn.to/37Jby4g
Thank you for your honest review!
Very good and detailed review. Great Work.
just got the Cafflano a week ago, today I finally got the grind size just right! got it on sale for less than US$30 and is by far the greatest pseudo espresso I've tasted
Hi,do you mind sharing where you got it on sale? I would definitely pick one up for that price. $70usd is a little overpriced. Thanks!
Hi, sorry but I got it at that price at a local store here in Chile, also bought the cafflano kompact there for US$17
Do you have any suggestion on how to make it good? To me it always taste overextracted, but I can't make the ground more coarse or I don't get any pressure...
@@assemblywizard8 lower ur dose a lil bit
How about staresso sp-300 ? Maybe picopresso, too ?
Now I have to buy the Cafflano Kompresso.
What if you use the Barista kit for nanopresso will this improve it ?
You know how TH-cam works: you see one video and a whole bunch of others similar ones pop up. I saw a Carousell notice about the Kompresso at a reasonable price so I search for it. The first one I hit was the one from European Coffee Trip. The dude over there made really espresso like coffee, kind of like yours. The next video was from James Hoffman more than two years ago. He make quite some good videos and fair reviews.But in his Kompresso video, the appearance of his coffee was NOT espresso like although it might taste like it.
I wonder: is the Kompresso improved over the two years? What was it that James made such unimpressive "espresso" while you and ECT made better ones?
The Kompresso hasn't changed over the last couple of years. I think Hoffmann probably was a little bit harsh on the Kompresso. Most of his videos are outstanding but some of the early ones had a bit more of a 'sarcastic unboxing' vibe to them. I think this happens to all reviewers sooner or later that you're too hard on a decent product, and too soft on other ones. I also have some products I feel very different about weeks or months later.
Hello and thank you for your research! I am very curious why a company does not make a portable espresso maker (similar to aeropress types) that is stainless steel? What is the hold up? Is there a logstical reason why they dont use the stainless steel material? We all know by now that heating plastic is no bueno these days. I have searched and searched and cant find any stainless espresso hand presses. Do you have any suggestions? Are any of the portable espresso makers you reviewed stainless steel inside? they all mostly looked plastic to me. Thank you! Cheers, Robin
I have Cafflano Komresso and I love, its easy to preheat, easy to clean and after few shots I can make a really good espresso (almost espresso) :D
The Wacaco Pipamoka portable is really good.
Nice video, very informative. But think I'll stick to my Moka pot, which I take with me wherever I go
another awesome review Asser!
Hello brother, thankyou for sharing this useful video. Can you recommend me, what portable espresso maker that make very good espresso? Thankyou.
Thank for good recomment❤
Do you have ever try staresso sp300?
I have a Wacaco Minipresso GR that I received as a gift from friends.
I don't use it for travelling, instead I carry a Munieq Tetra Drip Brewer and some V60 papers - a lighter and much more compact option.
Funnily enough I find the Minipresso useful for ocassions where I want espresso, but not for drinking straight or making drinks like a latte. For example, I have taken it with me when visiting friends so that I can make espresso martinis! I actually used it last night to make espresso for Tiramisu at my partner's parents house.
I do a lot of camping and backpacking which for me is all about taking things slow and enjoying being in the moment. V60 seems a better fit for that compared to a quick shot of espresso. It's also easy to store your used grounds by folding up the filter paper and putting it in a zip-lock bag until you get home. Cleaning the wacaco is quite a messy experience.
Tetra Drip is also a sure part of my travel kit, very underrated gadget 😊
Is the caffano good for cold espresso ?
Yes, quite excellent for that.
Cafflano Kompresso. It is very similar to a real espresso machine. It's even more annoying, and it requires more user experience and skills. understanding of the amount of dosing, tamping, preinfusion, preheating, and good grinder for espresso :p
good coffee when reaching TDS ~18%, right ?
Extraction yield around 18-22%. TDS more like 8-12
Great video. I'd love someone you drill and tap these so a pressure gauge could be fitted because I don't think people realise how much pressure that is and if you need to bring water (kettle or flask), scales, grinder and one of these with you how portable is it really? The nomad has a heating element but tastes awful and breaks if you look at it the wrong way lol and my local esspresso bar does a double for £2 and is the best I ever had but they have the machines to do it great video
So I recently bought cafflano kompresso, and would like to ask it normal that my water flows out without pressing. Before I could even put the pressure , the water flows out by itself.
You will need to grind a lot finer then.... Kompresso grind size should be similar to a real espresso machine.
I don't understand how the kaflano differs from an Aeropress other than having smaller tubes. I see the metal screen, but similarly am about to add a fellow prismo to an aeropress and sometimes use a paper filter on either side of the grounds. Am I missing comprehension of some part of the Kaflano apparatus that distinguishes it from an Aeropress? Hoffmann just modified an aeropress and got readings of how many bars it could gain which was nowhere near espresso rank. How much pressure do you think Kaflano gets?
The size of the piston matters a lot when it comes to generating pressure, and it's a lot smaller on the Kompresso compared to the AP, making it able to create more pressure PSI. I'm not sure if it's exactly 9 bars of pressure, but I can see it make 6 bars, which is still in the espresso range.
@@coffeechronicler So, a $30 5bar imusa with a steam wand might be better than nothing after all! ($30usd is less than this)
Thanks for reviewing these items. I think I will try the Kompresso with not much $outlay to give it a "shot" - pun fun for give it a try - forgive me!
Tempted then by the Capresso but I think I’ll stick to aeropress for travel.
Have you tried the 1ZPRESSO Y3 portable espresso maker? Its similar to the Staresso.
I have just tried it briefly, but the principle is very similar to the Staresso. There are actually two models of it, one of them is a lot higher quality than the Staresso.
I agree with you, caffano kompresso is better 😁
Curious - can the regular 1zpresso JX grind fine enough for the Kompresso? If so, what’s the rough grind setting? Also, any problem with durability? I’ve read some reviews about the bottom metal screen being fragile and bending.
Yes, the regular one can grind fine enough. I can't remember the exact setting but probably something like 1 rotation and 6 clicks from zero. No durability issues with the Cafflano so far, but a lot of force is involved, so think it can happen if you don't assemble the device the correct way.
@@coffeechronicler That’s nice to hear! Compared to the AeroPress, how much harder is the Kompresso to press and clean up? If budget and space were limited, is the Kompresso the best device for its price? Since this review, have you tried anything else comparable or better? Thank you!
Thank you!!!
Great video but I can't imagine carrying around one of these things on the road. How would I heat the water? In America there's a decent coffee on about every corner so I would probably just go there. But perhaps this is what I need on a backpacking trip.
Good point, Robert! But actually cold brewed espresso is pretty good 😊
Cafflano kompresso or flair neo? I'm torn! Help!
Probably flair is more durable. I have seen ppl commenting that the plastic ledge of the kompresso where you press at cracks after a few months of usage. You could also search for other users comment online.,
I remember you did the JoePresso review awhile ago. How would you compare that to these three? I assume the Cafflano Kompresso may be a bit better than the JoePresso due to the small diameter which creates more pressure and does not need a pressurized basket, but maybe you might rank it differently?
IMO the Joepresso has slightly better workflow and thermal management than Nano and Staresso, but the crema doesn't look quite as impressive. So if you already have an Aeropress it's probably the better option. It doesn't compete with Kompresso. though.
@@coffeechronicler Yeah, I do have the JoePresso (I decided to back it/continued to back it after watching your review of it.) It does a good job of making CLOSE to espresso (I guess it helps to know some espresso machines also use pressurized basket though it may be a bit different) but I know it won't compare to Kompresso. Thanks for the reply!
Your video seems interesting but the audio is too low despite with max volume.
I looked at buying pods, but it says they are made of aluminum. I suddenly dont need pods lol
I was considering buying the kompresso and just purchased the jx from 1zpresso do you think it would be able to grind well for this and if so do you have a grind setting you use personally with the regular jx not the pro version on the kompresso?
I have this combination and have been very happy with the results. I'm also so impressed with how quickly the jx grinds the beans.
@@garethgardner8060 awesome thanks for the reply.
@@dhines333 No worries! It has taken me a little while to get used to the Kompresso, but I really like the coffee it produces. The JX is absolutely awesome.
I bet 10$ that the best one will be kompresso
the unpressurized basket alone on the kompresso wins this comparison imo
@@whoami724y true
I had the staresso for a while and I’ll note one big problem is that it’s impossible to disassemble for cleaning. I suspect that after a whole you’ll start getting that old coffee oils taste in every shot. I imagine this would be the same for the nanopresso so purchasers may want to keep that in mind as well.
There are many parts, and it does take a while for it too cool down after brew. Maybe try some Cafiza? That stuff is powerful.
I also own the Staresso and also notice the same problem. And to every problem yhere is a solution my friend.
After use, fill up the water chamber with hot water and pump it to extract the leftover residue from the internals. Also if you used it as a milk frother make sure you clean the "wand" section properly.
Hope it helps. Happy coffee days!
I recently got the newer Staresso on sale and they seem to have taken this criticism to heart, the whole thing comes apart and you can remove the portafilter and screens for cleaning.
@@syaondri Yep
@@syaondri After using it for a few months, it's pretty good. However, the one recurring issue I have with it is that the pressure valve is sticking a bit after repeated use. It makes it harder to get a clean puck since when it sticks it's harder to release the excess pressure and water from the chamber, so you end up with a portafilter full of water and coffee grounds that needs at least a rinse.
13-14g doses seem to be perfect for this thing. It also makes a decent cuban coffee if you put some brown sugar on top of the coffee puck before putting it together.
Hope that helps!
Isn’t it true that the optimal pressure for making espresso is 9 bars and having more than 9 bars provides no benefit. You just don’t want to have less than 9 bars.
Yes, the ideal pressure is probably something like 6,5-9 bars. More than that and it's actually counterproductive.
IMHO Real espresso only comes out of a real espresso machine. Trying to replicate that on the go will only leave you dissatisfied. And why would you try when there are other ways of making a good cup of coffee? Keep your espresso machine at home and bring a Aeropress or even a French press. I had a mocha pot and a manual milk steamer at work for a while. It was not making espresso but it made a good cup of coffee. And that’s all that matters.
Tell me what makes those 3 devices doesn't make 'real espresso'?
👍⤴🔔💯✨Dr.Albert⁷⁷⁷🇷🇺
I really dont get in. All the videos are the same, they show small portable espresso makers which are small and portable. The problem is in making an espresso. First, you need to have a grinder + kitchen scale + some sort of kettle to boil the water. Some might say you dont need a scale, but for better results I suppose you do. This looks like a lab set up, everything needs to be super precise. Complicated. Is it worth it? How about making another espresso after the first one. The fact is you can not make a TRUE ESPRESSO with these toys.