CoffeeJack Espresso Maker – initial thoughts and review
Having experimented with the Coffee Jack for over a month, it’s time to evaluate its performance and technical aspects. My main goal is to analyze this compact espresso maker with a focus on data-driven results, comparing it to other portable devices like the Compresso, which has been my go-to for travel. While the Coffee Jack’s filter basket features a larger hole area compared to precision baskets, I’ve noticed a distinct coffee bean logo at the center, which initially raised concerns about its impact on extraction area. However, my experience has been surprisingly positive, achieving impressive extractions despite the logo’s presence.
During this examination, I employed a 15-gram dose of medium roasted coffee, employing a slight tamp using the tamper from my previous Compresso. Concerning temperature management, my tests revealed that preheating isn’t crucial to achieve desirable temperatures for brewing. Without preheating, the water typically reaches 82 to 84 degrees Celsius, sufficient for a smooth extraction. The shot quality is facilitated by a longer pre-infusion and a careful water injection to avoid channeling. Furthermore, I experimented with various heating sources, including a kettle and microwave, finding that the Coffee Jack delivers consistent results across different methods. Moreover, it offers versatility with cold brew options, adding to its utility as a travel-friendly espresso maker.
Key Takeaways
- The Coffee Jack’s effectiveness rivals traditional travel espresso machines, without the need for extensive preheating.
- A thoughtful brewing approach, including careful tamp and extended pre-infusion, yields high-quality extraction.
- The machine accommodates a variety of heating methods and even supports cold brew, providing exceptional versatility for on-the-go coffee enthusiasts.
Unpacking and Initial Thoughts
Upon receiving the Coffee Jack, I was immediately interested in its capabilities rather than its aesthetic packaging. As a frequent traveler, my focus is on leveraging it as a portable espresso maker. Today, I will put it through its paces. Despite my reservations about certain design elements, notably the filter basket’s central coffee bean logo that seems to reduce extraction space, the overall performance has been impressive. It appears the ample hole area of the basket compensates for this design choice.
I commence with a 15-gram dose of medium roast, forming a slight divot for even distribution. Since the Coffee Jack’s tamper is not to my liking, I utilize one from my previous travel espresso machine, the Compresso. Filling the device with hot water, I’ve discovered there’s negligible difference in brew temperature with or without preheating – 88 degrees Celsius versus 82 to 84 degrees Celsius, respectively. A longer pre-infusion replaces this temperature loss.
One drawback, however, is the non-bottomless filter, complicating shot diagnosis. I’ve removed the pressurization plug, a feature I prefer to exclude. The initial difficulty in securing the screw-in mechanism smoothed out after some use. For heating, my methods have varied from a proprietary espresso machine to basic boiled water, ensuring versatility and consistently favorable outcomes. Interestingly, the gradual temperature drop during extraction tends to yield a smoother shot – a pleasant characteristic also found in other espresso devices like the Flare.
For those who appreciate variety, cold brewing is an option. Having experimented with the Flare and Compresso, I find this feature especially useful while traveling. Deliberate and gentle water pressure is key to avoiding channeling. Following a protracted pre-infusion, I aim for a slow extraction to improve yield. Although capable of nine bars of pressure, my preference leans towards milder parameters yielding around 20% for extraction – within the desirable range of 18-22%.
I conclude by calculating the Total Dissolved Solids (TDS). Multiplying TDS by the output then dividing by the input supplies the extraction yield. The results demonstrate a TDS of 14.78 for a 19-gram input, roughly a 1.3:1 ratio. This meticulous approach underscores a commitment to precise and quality espresso, even when mobility is a priority.
Insight into Coffee Jack’s Craftsmanship and Performance
Crafting and Structural Integrity
The Coffee Jack, which I’ve been using for over a month now, shows commendable craftsmanship for a portable espresso maker. Despite a couple of design choices that I found less appealing, the machine stands out for its robust construction. The grinding process for the coffee precedes any discussion of the device, underscoring its centrality to the espresso-making experience.
Perforation Basket Examination
Upon examining the Coffee Jack’s filter basket, its prolific perforation became evident, exceeding that of a Precision basket. However, I noted a coffee bean emblem at its center which, intuitively, seems to reduce the available extraction surface. Surprisingly, this did not hinder attaining superior extraction levels. While initially using a tamper from an older travel machine, the Compresso, the adjustments made to dose and tamping pressure appear to have effectively countered potential extraction issues.
During the extraction process, I employ a 15-gram dose of medium roasted coffee, creating a slight well in the center before tamping. The water temperature during extraction remains a critical factor; my findings suggest that preheating the water is unnecessary. The maximum temperature attained post-preheating is approximately 88 degrees Celsius—without preheating, it hovers around 82 to 84 degrees Celsius. A more extended pre-infusion compensates for any temperature loss, enhancing the overall extraction quality without needing extensive force during tamping. This approach not only prevents channeling but also imparts a smoother overall flavor profile to the shot, in part due to the gradual reduction in water temperature throughout the extraction process.
When assembling the device, initial difficulties in attaching the filter component hinted at a need for slight adjustment, which improved with usage. Furthermore, in an unconventional twist, the Coffee Jack permits the option of eschewing the pressure plug—typically incorporated to intensify pressurization.
For the purpose of assessing water temperature impact, various heat sources were tested, including a decent espresso machine, a Fellow kettle, and even boiling water from a pot or microwave. The results consistently met my expectations across these diverse methods. Moreover, the Coffee Jack offers flexibility by facilitating cold brew preparations—a noteworthy feature during travel.
My extraction technique involves a steady, gentle progression of water through the coffee, circumventing the formation of channels. Highlighting the machine’s capabilities, I showcased the effects of water flow on the shower screen without the basket and the satisfactory performance even under elevated pressures. The design ensures the device works optimally once the basket is pressurized.
Regarding extraction metrics, I typically opt for a ratio close to 1.3 to 1, aiming for a shot that is shorter than usual. Nevertheless, the extraction yield remains around 20 percent—a figure I quantify using the Total Dissolved Solids (TDS) measurement. By multiplying the TDS by the output volume and dividing by the input weight of the coffee, this yield falls within the desirable range of 18 to 22 percent. My preference leans towards both high TDS and extraction yield, which the Coffee Jack adeptly produces.
Methodology and Application
Coffee Bean Processing and Measure
I commence by grinding a 15-gram dose of medium-roasted coffee, ensuring an even distribution with a slight indention in the center. The grinder is standard fare, but the real topic at hand is the Coffee Jack’s filter basket, which provides ample surface area despite a central coffee bean logo, which I initially thought might hinder extraction. My findings, however, defy this concern with consistently high-quality extractions.
Implementing the Compresso Tamper
The integration of the Compresso’s tamper into the Coffee Jack workflow is seamless; it fits perfectly. I tamp with moderate pressure to prevent channeling—this is critical for a uniform extraction. The device requires a certain finesse during assembly; at first, it did not secure easily, but after a period of adjustment, it now attaches without difficulty.
Insights on Water Heat
I’ve conducted experiments to gauge the necessity of water preheating. Intriguingly, foregoing this step scarcely impacts the temperature, with readings only marginally lower at 82–84 degrees Celsius compared to 88 degrees when employing steam preheating. The minor temperature drop seems negligible, suggesting that a prolonged pre-infusion compensates adequately.
Pre-Infusion Strategy
Pre-infusion is deliberate and extended. I exercise caution in managing water flow to avert channel formation. My technique involves lightly saturating the coffee to initiate a gentle bloom before actual extraction begins. By prolonging this phase and reducing pressure, extraction quality is noticeably improved, resulting in a smoother shot, characteristic of a more even saturation and temperature decline throughout the process.
Regulating Brewing Temperature in Portable Espresso Machines
In evaluating the Coffee Jack’s performance, a key aspect is its thermal capability, particularly when compared to my usual travel espresso device, the Compresso. I’ve noticed that despite its filter basket having a higher number of holes and a central coffee bean logo, which I initially thought might impede extraction, it delivered impressive extraction rates. Interestingly, even without preheating the device, the water temperature post-pour averages between 82 to 84 degrees Celsius, only slightly lower than the 88 degrees maximum achieved with preheating.
For the grind, I use a 15-gram dose of medium roast and distribute it with a slight depression before tamping with the Compresso’s tamper, which fits this machine. Opting for a gentler tamp, I aim to avoid channeling and achieve a more even extraction. I’ve experimented with different sources of boiling water, including a standard kettle, microwave, and pot, and found that they all yield satisfactory results. During brewing, starting with a longer pre-infusion helps mitigate the initial lower temperature. The consequent gradual temperature decline throughout the shot typically results in a smoother espresso compared to other machines.
Removing the non-bottomless filter’s pressure plug, which I find unnecessary, has improved my ability to fine-tune the brew. Initially, screwing on the device presented some challenges, but it became easier over time. The machine is capable of reaching nine bars of pressure, but I’ve discovered that lower pressure and flow rate actually promote a higher extraction yield for shorter shots. My preference is for a high Total Dissolved Solids (TDS) and a corresponding high extraction yield, indicative of a well-extracted espresso. My measurements indicate an extraction yield of approximately 20%, with a TDS of 14.78 and an input of 19 grams, equating to a 1.3 to 1 ratio, which is slightly more concentrated than standard espresso.
I’ve also found versatility in the ability to brew cold shots by using cold water, similar to my practices with the Flare and Compresso, adding a refreshing option for on-the-road brewing. This portable espresso machine, despite some initial reservations about certain design features, has proven to be a worthy travel companion for its consistent brewing temperatures and the quality of the espresso produced.
Perfecting Espresso Extraction Techniques
Overcoming Uneven Extraction
In my routine, I prioritize an even coffee distribution to prevent uneven extraction, commonly known as channeling. When I prepare the grounds, I adopt a unique method: I create a slight depression in the center, which counterintuitively supports a more uniform water path through the coffee puck. It’s crucial not to tamp excessively; a lighter touch here avoids compacting the coffee too much, which can instigate channeling. Although the device’s non-transparent filter basket doesn’t fully expose extraction issues, careful preparation minimizes this risk.
| Do | Don’t |
|---|---|
| Distribute with a depression | Over-tamp to cause channeling |
| Use gentle tamping | Ignore signs of uneven flow |
| Observe the initial flow | Disregard puck prep importance |
Managing Pressure and Water Temperature
The Coffee Jack machine exhibits flexibility with pressure and temperature, ensuring smooth extractions. Without the need for preheating, I’ve pinpointed the optimal water temperatures between 82 and 88 degrees Celsius, even though the initial reaction was to pursue preheating. To complement this, I execute a prolonged pre-infusion. By introducing water gently and gradually increasing pressure, I circumvent rapid water flow, which can lead to channeling. My extraction strategies favor lower pressure; I’ve discovered that a reduced flow rate significantly lifts extraction efficiency, typically yielding around 20%. Contrary to expectations, I’ve attained smoother extractions than some traditional machines, largely due to the gradual temperature decline during extraction.
- Pre-infusion: Extend duration for thermal stability
- Pressure: Lower levels boost extraction yields
- Temperature Consistency: Maintain without preheating for optimal results
By carefully considering flow and pressure, and avoiding reliance on common misconceptions about temperature control, I fine-tune each shot to achieve a flavor profile that is both potent and balanced.
Exploring Unconventional Brewing Techniques
I recently evaluated the Coffee Jack, a portable espresso maker, and found it surprisingly effective despite some design flaws. For instance, while the filter basket’s coffee bean logo detracts from the extraction area, I’ve still achieved excellent extractions due to the larger hole area. It has now become my go-to over the Compresso for travel purposes.
For my tests, I utilized a 15-gram dose of medium roast coffee, ensuring an even distribution with a slight divot at the center. The tamper from my Compresso fits perfectly, as the one provided didn’t meet my preference. Once tamped, I add water that doesn’t need preheating; I’ve determined the water temperature post-infusion hovers between 82 to 84 degrees Celsius, a negligible difference from water that has been preheated to 88 degrees Celsius. To compensate for this minimal heat loss, I extend the pre-infusion time.
During my initial use, the device had difficulty with threading, but this resolved with adjustments over time. I’ve experimented with various water heating methods including boilers and kettles, but consistently found the output remains high-quality regardless of the source. The device facilitates a gradual decrease in water temperature during extraction, mimicking professional machines, and yielding a smoother shot. Moreover, unique to this machine, I can infuse with cold water for a cold brew, a technique I appreciate while traveling.
In further observing the device’s mechanisms, a concern arose about the evenness of water distribution due to the centrally located shower screen. However, even when applying lower pressures, I’ve found the issue becomes negligible once full pressure is applied. Fine-tuning the flow rate, I’ve aimed for lower pressures with a reduced flow for a higher extraction percentage, favoring shorter shots. The result was a solid 20% extraction yield with a 1.3 to 1 ratio, which aligns well within the ideal range of 18-22%.
I confirm the extraction percentages by measuring the total dissolved solids (TDS), a reliable indicator of coffee strength and quality. High TDS and extraction yields pair excellently for a richer coffee experience, so finding that balance is key. For example, a 14.78 reading on the TDS meter combined with a 19-gram input demonstrated that shorter ratios do not necessarily imply compromise on quality.
Assessing Espresso Machine Performance: Insights and Tweaks
I began by assessing the Coffee Jack, a compact espresso device I acquired over a month ago, primarily to understand how effectively it functions compared to other gadgets I use for my travels. During the grinding process, I observed that although the filter basket features a greater number of holes than a precision basket, the inclusion of a central coffee bean logo seemed to detract from the potential extraction surface. Surprisingly, this did not hinder the device’s ability to deliver exceptional extractions, likely due to the ample hole area.
For my test, I used a 15-gram dose of medium roast coffee, creating a slight divot in the grounds before tamping. The tamper from my previous travel device, the Compresso, was compatible and worked well with the Coffee Jack. I then moved on to the water heating aspect, discovering no significant need to preheat for optimal temperature. Through experimentation, I noted a maximum water temperature of 88 degrees Celsius post-brewing, which was similar to non-preheated water temperatures hovering around 82-84 degrees Celsius. To counteract the slight temperature drop, I employed a longer pre-infusion time.
In navigating the water flow, I aimed to ensure a gentler tamp to avoid channeling issues. One minor inconvenience was the device’s non-bottomless filter, which initially impedes shot diagnosis. To address this, I removed the pressure plug, preferring an unpressurized basket flow. Once the Coffee Jack was assembled, I had to make minor adjustments, as the threads needed to wear in for a smooth screw-in action.
My usage of various hot water sources, from an espresso machine to a kettle, and even boiled water from a microwave or pot, confirmed the versatility in heat source compatibility and consistent results. The temperature naturally declines throughout the shot, similar to the results from a Flare or Compresso. This gradual decrease tends to produce a smoother shot. Interestingly, the device also accommodates the use of cold water for cold brew shots, a convenient feature for on-the-go brewing.
My testing protocol included a measured approach to water delivery, starting with a lengthy pre-infusion followed by a regulated and slower pressure increase for better extraction. Despite the machine’s capability to achieve nine bars, I found that lower pressure coupled with reduced flow resulted in a higher extraction quality, particularly for shorter shots. My typical shot ratio settled around 1.5 to 1 input-to-output, leading to an extraction yield around 20 percent.
In determining the quality of my espresso shots, I gauged the total dissolved solids (TDS), multiplying the TDS by the output weight and dividing by the input to calculate extraction yield. A yield of 18-22 percent is generally considered quality extraction, and my preference leans towards high TDS and yield simultaneously. The specific yield I achieved was 20 percent, which was pleasing, especially considering the shot was shorter at a 1.3 to 1 ratio with an output of 19 grams.
Performance Evaluation of Coffee Jack
Yield of Extracted Coffee
During my examination of the Coffee Jack, a portable espresso machine, I observed its efficiency in terms of coffee extraction. Despite the filter basket featuring a coffee bean logo which potentially reduces extraction surface area, I was impressed by the consistently high-quality extractions. Using a 15-gram dose of medium roast, I achieved an extraction yield hovering around 20%. To calculate this yield, I multiplied the TDS (Total Dissolved Solids) by the mass of the liquid output and divided by the weight of the coffee grounds used.
Assessing Dissolved Solids
To determine the strength and efficiency of each coffee shot from the Coffee Jack, I measured its Total Dissolved Solids (TDS). With TDS, the focus is on quantifying the mass per unit volume of coffee compounds dissolved in the water. By obtaining a TDS reading of 14.78 and relating it to the 19 grams of liquid coffee output, I could ascertain that the shot had a 1.3 to 1 ratio. The ideal extraction yield falls between 18% and 22%, and the shots extracted from the Coffee Jack met these benchmarks without issue, showcasing a high TDS and high extraction yield. This performance metric is critical for understanding the machine’s capability in producing a potent and well-extracted cup of coffee while traveling.
