| | |  | Airsoft | Home » » » Capresso 302.01 Mini-S 4-Cup Safety Espresso/Cappuccino Machine | | | | | | | Description: | | The high-tech boiler design of the Capresso mini-S 4-Cup Safety Espresso/Cappuccino Machine reduces warm-up time to under 2.5 minutes. The Capresso mini-S makes up to four Cappuccinos or Lattes at a time. The mini-S comes with an advanced safety boiler cap with built-in safety valve, red indicator light and dishwasher safe glass carafe. | | | Features: | |
• Unique dual frother for frothing cappuccinos or steaming for lattes
• 3-way safety switch; choose between full pressure and maximum steam output
• 4-cup capacity, dishwasher-safe, glass carafe
• Includes instruction video and measuring scoop
• Measures 10 by 7 by 9 inches; 1-year limited warranty
| | | Product Details: | | | Product Length:
| 12.0 inches | | Product Width:
| 11.0 inches | | Product Height:
| 9.0 inches | | Product Weight:
| 5.0 pounds | | Package Length:
| 11.9 inches | | Package Width:
| 9.9 inches | | Package Height:
| 8.3 inches | | Package Weight:
| 4.1 pounds | | Average Customer Rating:
|  based on 140 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
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 A little espresso for little money.Nov 11, 2009
I bought the Capresso 302 in February of 2009. Very happy with the product. A few suggestions: when making coffee for 1 or 2, fill the carafe to the metal ring with water and turn the machine off when half of the espresso has come out. This way you are not going to burn the coffee. Then pour the coffee in your cups, put the carafe back and turn the machine back on for the rest of the coffee to come out. You can discard that part if it tastes burned to you. The reason for the burned taste might come from the high temperature developing by the end of the cycle. After using the machine for 6-7 months every day I had to call customer service because the steam power has dramatically decreased. Friendly customer service rep advised to de-calcify the espresso maker with white vinegar 2oz and water 6 oz mixture to remove calcium build up. After 2 cycles and a just water cycle the machine works like new.
It would be nice if it had an auto off switch, I have left it on a few times forgetting to turn it off before leaving for work.
Great LattesMay 09, 2009
This is a terrific little machine. I had one like this before and when it came time to replace it I bought another brand which was not nearly as good as this machine. In the future I will buy it again if it is still available. Makes great espresso and lattes and more.
Espresso/Capuccino MachineFeb 20, 2009
I love this little machine for the price. I have used professional machines and, of course, this does not compare. However, if you are looking for 1 - 2 espresso's at a time this machine is great. It also made excellent froth. I recommend but not for a crowd.
Good in the beginning, not in the endFeb 04, 2009
I received this machine as a b-day present in Dec. 2005. For the first 1-2 years I worked great for lattes, that is all I used it for. About 9 months to a year ago the espresso started to get bitter, and taste burnt. I have cleaned it multiple times and it doesn't do any good. When I make it I might get 1 shot of "good" espresso but it starts to get a burned taste after that. This is a good espresso machine for a starter, but don't expect it to last for too long. I am in the process of buying a higher end espresso machine right now.
6 of 6 found the following review helpful:
Get the most out of your Capresso 302 MiniJan 26, 2009
I have had one of these little steam pots for making my morning lattes and cappuccinos for years now. Mine is getting a little beat up through the bumps and scratches of operator misuse and abuse, but it is still functioning fine.
The build quality is good, the durability is excellent, and for what it is and can be expected to do, I rate it tops. If you know about these steam espresso makers and know that this is what you are looking for, the Capresso Mini is a good one. It is easy to keep clean, has a small footprint on the countertop and does its job well.
However, if you are new to understanding home espresso and cappuccino machines please realize that these steam driven ones have their limitations. If you are interested in what those limitations might be and how to get the best of what can be expected of this device, I invite you to read on.
Serious espresso aficionados turn their noses up at any of these steam driven devices eschewing them in favor of expensive and usually complex espresso machines priced into the thousands of dollars. If you are one of those people for whom espresso is an art form and a lifestyle, you will never be happy with one of these simple steam powered pots....but if you just want to be able to get your morning java with a nice bit of steamed milk like they do it at Starbucks without having to leave the house (or without paying $5 plus a cup) you can get fine results with this device. Here is how:
Good espresso is achieved by first using only quality espresso ground coffee and then carefully controlling both the rate at which water is passed through that coffee as well as the temperature of the water...... In a nutshell that is all there is too it...... But the Devil is in the details as to how that is accomplished.
Fancy (read expensive) espresso machines force water at just below boiling through the ground coffee held in the "portafilter" (aka basket and holder) by using a pump. The water itself is carefully heated to a pre-determined temperature taking into account any further effects that the "grouphead" (aka the part of the machine that holds your portafilter,) is expected to have on the water temperature as it passes through it. Furthermore the grouphead temperature itself can also be effected by either several shots of espresso being processed through it in a short period of time, or by long periods of sitting idle. Top of the line espresso machines are designed with a lot of attention to detail and complexity regarding these considerations.
The rate of the temperature controlled water passing through the coffee is affected not only by the pump but also by the density with which the coffee was packed into the portafilter and the fineness of the grind. Super java-heads and professional baristas will go on for hours and hours about finessing the grind, the amount of coffee loaded into the portafilter, (aka dosing,) and the way the coffee is packed or tamped down. If that sort of thing is of interest to you I suggest you check out "http//www.coffeegeek.com" for additional information and how-to articles. Unfortunately most serious coffee types seem to have a penchant to be verbose, so plan to do a lot of reading for relatively little solid information...it is, however, enjoyable and fascinating reading.
This Capresso Mini steam device (and all others like it) use steam pressure to force the water through the coffee in the portafilter instead of a pump. The problem is that by the time the water has boiled and built up steam pressure it is already above the "perfect" temperature to make a cup of espresso. Also, if you remember any high school physics or if you use pressure cookers in your kitchen, you will also realize that as the pressure builds up, the temperature at which the water boils also increases. When the water gets too hot, the coffee comes out tasting nasty.
The trick to getting good results with this machine is understanding that by the time the carafe has fully filled with the brewing coffee the runaway temperature/pressure thing has happened and your pot of coffee is probably spoiled. But there is a trick that can help. That trick is to have an extra empty mug handy as you start to brew.
To start off with, the amount of coffee you put into the portafilter, the fineness of the grind, and the way you tamp it effects the rate at which the water goes through it. I fill my basket to the top, then level and pack it gently with the tool provided. I do not pack it very hard at all. At that point I can usually sneak in a little bit more coffee. Then I tamp it down firmly but not hard. Only a moderate packing here, not major compression because too hard a tamp and the water will not be able to penetrate the coffee until the pressure, and therefore the temperature, gets too high. At this point the top of the coffee is level and uniform, and is a scant 1/16 of an inch or so below the top of the filter basket.
Fill the water tank and turn the machine on to start the brewing process. Watch the coffee coming out of the little spout on the bottom of the portafilter. It should start as a very dark stream. In about 30 seconds you will notice a little of that foamy head called "crema" forming in the carafe. Soon after that the coffee coming out of the bottom of the portafilter will appear markedly lighter in color. This is called "blonding." As soon as you notice the "blonding" remove the carafe and replace it with your standby mug. You should be able to get about ½ of the carafe full before this happens. What is in the carafe is a very acceptable tasting brew of strong coffee. It isn't properly called espresso because of the way it was made, though most of us would call it that. Instead it is more properly called "moka." (Not "mocha," which is chocolate and coffee.) The additional coffee brewed into your standby mug is waste. Throw it down the drain.
If you never get any crema appearing in the carafe, or if the brew goes blonde very early, try tamping a bit tighter and/or using more coffee. If that still doesn't work try a different fineness of grind.
As for frothing the milk. This little device has plenty of power for that.
Learn to froth without using the extra helper device on the wand. Start with cold 1% milk. Fill a mug (or smallpitcher if you prefer) about 1/3 full with this milk. When the brewing gets going insert the tip of the wand into the mug of milk and tilt the mug slightly. Flip the valve to steam and move the mug downward to draw the tip of the wand closer to the surface of the milk. Listen for changes in the sounds as you do this.
There are three zones you want to become familiar with while frothing milk.
First, and nearest the surface, is a zone that entrains air into the milk and makes a stiff foam. True Believers in the Religious Experience of Espresso turn their noses up at this sort of foam, but it is precisely that stiff head of foam that some of us like, so don't let anyone tell you it is "wrong."
The second zone, just a little deeper into the milk than the first is a point that produces "microfoam" or bubbles so small they are barely noticeable as bubbles at all. In fact the milk looks hardly changed, except that as you are steaming, it grows in volume. In fact, unless you have a really good coffee shop around your place, or have a friend who is a good amateur barista, you might not even recognize this stuff as foamed milk at all. This sort of microfoamed milk is delightful in lattes. Be careful to observe the volume changes as you foam like this because that is the only clue you have to the process being pretty well finished. Once the volume doubles you are done microfoaming.
In either case, microfoam, or stiff foam, the last step and the third zone to know, is to sink the tip of the steamer deep into the milk near the bottom of the mug or pitcher. Here the only thing that happens is that steam warms the milk. No further foaming occurs. Some people use thermometers to determine the perfect temperature at which to stop warming the milk. Some, like myself, judge by feeling the warmth of the outside of the mug or pitcher.
Now steaming as you are brewing has another positive effect with this machine. Releasing the steam into the milk also reduces the pressure in the boiler tank, and thereby keeps the water temperature lower as the coffee is brewing. At first paying attention to the brew as you steam the milk may seem difficult, but with practice it all gets to be second nature.
Enjoy.
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