Carob coffee makers

[Gibus]

Real crema foam depends mainly on the quality and freshness of the coffee, as well as the correct tamping.

Gibus In general, coffee foam depends on two factors, the design of the machine and how it creates it and the quality of the coffee, how much of those very complex essential oils, from which the foam and aroma, are.

I see no contradictions
Coffee quality is above all!
The design of the carob coffee makers is generally the same. But horns are different ... Without an enhancer, the correct ramming matters.

Useful thought-provoking information 🔗
1. Smell and taste of plastic, completely beating off the taste of coffee. They tried to fight back several times, to no avail. The last attempt - sterilization with soda ended in failure for the container with milk.
2. Does not provide declared volumes.
3. The foam is much worse than in 1513.
4. The assembly is disgusting, even outwardly you can see that a 1 cm water container is sticking out to the left.
5. Lack of spare parts in services, as well as the service itself - manufacturer Golder-Electronics ( 🔗) does not bother answering consumer requests.

I've always wanted to buy an expensive coffee machine. I continue to want, but I can’t allocate the required amount from the budget, there is always something more important or necessary. So I bought 1514. I have been using the device for about two months.
1. There is no smell or taste of plastic.
2. The foam suits you completely, it turns out differently depending on the milk used. The quality of the drink depends on the coffee and your preferences.
3. Decent assembly for the given cost of the device. The water container does not "stick out to the left", but is visible in order to always keep track of the water level. This is the design of the device and it is convenient.
4. Perhaps, the requests of some consumers, sometimes not even knowing what they are using for certain, do not want to pay attention. I will not argue about the service, I did not contact them, because everything works for me t-t-t.
I haven't been using it for very long yet, but I like it. The price and quality, it seems to me, are quite applicable to it. I always tried to buy devices of proven and proven brands, which naturally affected the price. And then I decided to buy a budget Vitka and was not disappointed. At the moment, the machine suits me completely.

[Light]

Guys, I'm amazed that people still fall for MMM and publicity stunts.

What tricks are you talking about? Look on YouTube, ordinary people post videos and share with us, so that it is easier for us to figure out which is which. For example, I was looking for a budget coffee maker and found the answer here for myself. I bought 1513 and I am very happy. And I'm not the only one who bought myself this coffee maker, judging by the reviews of the girls. And the froth and the cappuccino maker, and the quality of the coffee suits me very much. There is no foam trick. Why confuse so simple and obvious things? Do you have this coffee maker? Or can you suggest other brands of coffee makers? Better to give specific advice, rather than engage in reasoning. Personally, I do not really trust reviews on the internet, since many of them are paid for and do not correspond to reality. Personally, I am VERY glad that I did not waste the money for my coffee maker, and that the advice that I read here, in particular from Light turned out to be very valuable. After all, she was the very first to ask with the help to tell whether the 1513 coffee maker was a good one, and without waiting for an answer, she bought it for herself. And then, from my own experience, I gave recommendations on its purchase.

Well, you also made fun.Just on YouTube, ordinary people come up with tricks that the pros never dreamed of. This is not even the point.
I do not understand another thing, when people evaluate and recommend the device to others (especially Vitek), without warning that having bought it, unpleasant moments in operation may arise. A person should be ready for them by choosing a budget option. After all, when buying a VAZ, the driver is ready in advance for some inconvenience. I will never believe that Vitek class vehicles have no flaws. Therefore, advising, it is necessary, in addition to the positive aspects, to point out the shortcomings. If they are not there, then either the person, excuse me, is poorly versed in the device or does not want to prompt.
And the fact that the "girls on the forums" are only positive ... I know these ratings. They can cheat on a good device, not understanding just how to work with it or praising obvious consumer goods. That is why I am advocating a balanced assessment.

I do not understand another thing, when people evaluate and recommend the device to others (especially Vitek), without warning that having bought it, unpleasant moments in operation may arise.

Yes, I do not pretend to be the ultimate truth. This coffee maker is my first and while I'm very happy with it. Maybe later some flaws will appear, but this is a matter of workmanship and good luck. I have a sad experience of buying a Liberton freezer, about which there were very good reviews on the internet. So, this Liberton worked for me for a month and now I am returning him back. The reason is a factory defect. Another example - my neighbor on the site has been handing over a Panasonic multicooker for the third time, although the company is branded. So you can't guess here.
And if there are flaws in Vitka, I will definitely write.

[igorechek]

... I don't understand something else, when people evaluate and recommend the device to others (especially Vitek), without warning that having bought it, unpleasant moments in operation may arise. A person should be ready for them by choosing a budget option. After all, when buying a VAZ, the driver is ready in advance for some inconvenience. I will never believe that Vitek class vehicles have no flaws. Therefore, advising, it is necessary, in addition to the positive aspects, to point out the shortcomings. If they are not there, then either the person, excuse me, does not understand the device well or does not want to prompt.
And the fact that the "girls on the forums" are only positive ... I know these ratings. They can cheat on a good device, not understanding just how to work with it or praising obvious consumer goods. That is why I am advocating a balanced assessment.

igorechek, I believe that your attack applies to my review. I totally agree with Gallla.

Yes, I do not pretend to be the ultimate truth. This coffee maker is my first and while I'm very happy with it. Maybe later some flaws will appear, but this is a question of workmanship and good luck ... And if there are flaws in Vitka, I will definitely write.

I wrote my review not in order to lure someone into buying or "praise obvious consumer goods (especially Vitek)", describing the "positive aspects" and hiding the dirty tricks. I just wrote my impressions after using the coffee maker, expressed my opinion on the recall of one lady (provided by sazalexter) on the market. I have not mentioned anywhere that this is the best, chic, device without flaws, but at the moment the coffee maker suits me both in appearance and in the drinks prepared. Nobody makes you believe that "the Vitek class technique has no flaws" and it makes the best coffee. Perhaps there are drawbacks (each has its own requirements) or may appear over time, but so far everything is normal. In the vaunted expensive units, there are also defects and shortcomings. I also had to exchange the Kenwood 020 due to a factory defect in the motor, but I never "shit a good device" anywhere. Your position is very strange. If someone is satisfied with an inexpensive device and it suits him, then it means that this someone "does not understand the device well", and if he spoke badly about an expensive unit, then this is a layman who does not know how to "work with it."Or do you think the review written by a lady is the delirium of an unreasonable person? Perhaps you are a professional of a wide spectrum, you know everything and are able to, but we also have someone, if necessary, to help figure it out. And finally the proverb: not all is gold that glitters. Sometimes an inexpensive thing can please and serve faithfully.
I ask you to regard this post as an argument in defense of your opinion, and not an aggressive response in order to provoke you, igorechek, negative. All the best!

[Gibus]

Gibus Yes, about ramming, it looks like this requirement is only for carob coffee makers, in my coffee it just dangles in bulk, however, strength and foam without "fanaticism"

And today I took another milk Molokiya kazkove lagidne in a cardboard package 2.7% and my foam did not whip :-( Before that, it was 0.5% for health, everything whipped perfectly.

[RybkA]

And today I took another milk Molokiya kazkove lagidne in a cardboard package 2.7% and my foam did not whip :-( Before that, it was 0.5% for health, everything whipped perfectly.

RybkA
Over time, you will learn how to whip absolutely any milk, but now basically take ultra-pasteurized milk with at least 2.9 protein.
At first, do not lower the whipping tube deeply, hold it closer to the surface so that air is sucked in, when you see that the foam has formed 1/4 of the milk volume, lower the tube deeper and continue whipping until the hand tolerates the hot pitcher. This will be at T 65-70C, in this case the whipped milk will be sweet, but if the temperature is higher, then the taste will be like ordinary boiled milk.

[Margit]

Margit , thanks for the recommendations))) I paid attention to the amount of protein, but I did not find a single pack with a protein higher than 2.8, everywhere only 2.8 and in simple packages and in ultra-pasteurized and with a very long shelf life. Today I'll be in the store again, I'll double-check everything again.

I buy Lactel milk 0.5% of Ukrainian production in it protein 3.1 It beats well, but depends on the batch. Sometimes it doesn't really want to, but more often it is the perfect foam. I beat the French press. I think the coffee maker should be all the more great.

[Taia]

Taia , Lactel 0.5% - which is lactose-free? I didn't even look at him, I think why would I want this? I searched among the familiar brands. By the way, I found that Prostokvashino 1.5% protein fat 2.9g, so far)))

No, it is different. The box says that with vitamin D.
We have a lot of Ukrainian dairy products on sale, I have tested everything on foam. And only this Laktel turned out to be the best, it was with this milk that I understood what kind of foam should be obtained. I would be glad to try other milk, but there is none left.

[Taia]

Taia , I'll go and study this Lactel today, otherwise I thought it was all lactose-free
Today we tried to brew with ground coffee. The husband was afraid that it would be like in one review, where the aunt covered everything around while she removed the horn after making coffee. She had a bunch of water left in the horn after brewing, so she splashed it while taking out the horn. We, thank God, did not have any water in the horn, wet pressed cake, everything turned out cleanly.
We bought a small pack of Kava zi Lvov for espresso for testing, as my husband said, so that it would not be a pity to throw it away if it suddenly turns out to be not tasty. So (again, about Vitka, shh, only calmness), our coffee maker could not produce such a high foam as in one of Vitka's reviews, so there is no chemistry there, just the specificity of the horn of this coffee maker. But my husband liked the coffee, he said that it was even tastier somewhere than on the trendy GEMINI pods.

In my coffee maker, like this aunt's, water remains, and steam along with coffee sprinkles past the horn. I already cleaned everything there, to no avail. I don't know what to do ... I probably need a new one. I drink this coffee once a day and it's a pity to spend money on a one-time meal.
I buy coffee Lavazza ORO, from the whole assortment I like it the most.
My current coffee maker:

The high foam of the cream depends on the freshness of the coffee, which is a maximum of 1 month after roasting.And from the amount of robusta (the cheapest and most tasteless coffee, wild-growing, but very productive) in the coffee mix. In some mixtures of Lavazza and other varieties of different producers, Robusta is up to 30%. Look on the packaging, it says there. The foam that the horns give with the cream improver cannot be called, since in that horn the coffee is rinsed and then this liquid is squeezed through the foaming agent - the improver. In cones, where there is no enhancer, coffee is immediately squeezed through the pressed coffee tablet, extracting the extract itself, aromatic substances and a small amount of caffeine from the coffee. The time for extraction is limited, it is 25-30 seconds, then only bitterness and residual caffeine follow. But there are lovers of espresso with bitterness and caffeine, they spill coffee up to 100-150 ml, this coffee is called lungo.

Treatise on the topic 🔗
Making espresso
From 7 to 9 grams of freshly ground coffee is poured into the holder, carefully leveled and then pressed with tamper so that the ground coffee forms into an even tablet. Then water heated to 88-92 ° C is passed through the resulting tablet under a pressure of 9 bar. It is important to remember that the time from fixing the portafilter in the dispersion screen to pressing the corresponding button on the coffee machine does not exceed two seconds, otherwise the coffee starts to "burn", nullifying all work. The fineness of the espresso grind is set in such a way that 30 ml of espresso is extracted in 25-30 seconds, after 1.5-2.5 seconds of pre-infusion. The ratio of correct grinding, correct tempering (pressing the ground coffee in the holder, by creating a force of 15-20 kilograms), the correct water temperature and its stability, as well as the correct amount of ground coffee (about 8 or 16 grams, single, double holder, respectively) - the key to proper preparation. Even a slight change in any of the above will ruin the final product. Visually, the correctness of preparation is determined by the color of the foam (ital. Crema) and by the trickle of coffee curving in the first seconds (the so-called "mouse's tail").
Classic espresso usually has a volume of 25-35 ml and is served in a 60 or 70 ml demitasse cup. A double espresso made from 14-18 grams of coffee has a volume of 60 ml.
Another option for preparing a classic espresso is possible using a coffee maker or a coffee machine that supports E.S.E. Pods or coffee capsules are inserted into such a coffee machine - a ready-made package for one serving of a drink.

Hello everybody.
My little experience of using a coffee maker. When they gave me the Ufesa carob, I was not at all a coffee lover. But having tasted coffee from it, and even good ... I didn't even lie next to the instant coffee.
And about the harmfulness of coffee (a hackneyed topic of magazines and forums about healthy eating) I will say the following:
Good brewed coffee (in a Turk or a coffee maker, no difference) does not negatively affect the body. As a doctor, I declare. I checked my blood pressure and pulse before and after a large mug of espresso. The same! But the body now does not tolerate cheap instant coffee.
Now I dream of a coffee machine. So that she herself grinds and brews and throws out the squeezed tablets.
Well, I can advise everyone: if you like coffee, but there is no extra space in the kitchen (and most importantly - extra time in the morning) - buy a coffee maker; carob is better than drip and geyser; and if you choose from carob, then with a working pressure of at least 10 bar (I only have 5 bar - not all flavors go into the mug).

J The common misconception, and not only of doctors, journalists are even more trenchant,. So I'll tell you a seditious thought. Neither coffee nor tea has caffeine for 10 years already. Manufacturers do not advertise this business and at the same time do not hide it. Caffeine has long been taken away using a clever technology, and of course, pharmacists are discarded. Thus, tea and coffee are a by-product of pharmacists.
Even abroad, you have to try really, really hard to find such coffee and tea. It is very difficult . only from small plantations, and if they sell directly, it is possible, but the prices are completely different.
Real coffee is enough 25g to feel the difference.

starts in all coffee makers the same way - water boils,
overheated water passes through a container with coffee - a geyser coffee maker,
if dripping on coffee in an open filter - a drip coffee maker,
if the superheated steam goes into a small metal container, where a portion of ground coffee is poured in another place - a carob coffee machine.
(the horn is a small ladle, in the bottom of which holes were made by the laser, poured ground coffee into it, pressed it to the coffee maker, got a mug, shook out a "pill" of cake, that's it.

The mistake is in real carob, and they must be at a pressure of 15 bar, there is no steam, there the temperature is even below 100 (and this is done on purpose) everything is done only due to pressure.
First you need to figure out the technology, and then write, but here for some reason they believe everything

Does anyone know information about VES-V-FS7 coffee makers
🔗
Nowhere can I find reviews about it. The low price and pressure of 19 bar are attractive. Coffee makers of this class usually have up to 15 bar.
And what kind of company is "VES"? China?

Disappoint you, although there is a horn, but this is an ordinary geyser-type coffee maker, that is, complete rubbish, on a Turk it is even better

[nitar]

nitar This is not entirely true, caffeine has long been learned to synthesize: Caffeine is extracted from tea waste, coffee beans. In industry, caffeine is synthesized from uric acid and xanthine. The synthesis takes place in 2 stages. Uric acid is first treated with formamide to produce xanthine. Then xanthine is acted upon with dimethyl sulfate, resulting in the release of caffeine and another component, theobromine. Thus, 60-75% pure caffeine can be obtained. 🔗
It is easy to check for caffeine, drink 2-3 cups of espresso or 2-3 tablespoons of tea in a glass of water and drink it hot.

But today I took another milk Molokiya Kazkovo Lagidne in a 2.7% carton and my foam did not whip :-( Before that, it was 0.5% for health, everything whipped perfectly.

Oddly enough, but the komashin were always advised to take milk from the refrigerator and at the same time, the less fat, the better for whipping

[nitar]

nitar This is not entirely true, caffeine has long been learned to synthesize: Caffeine is extracted from tea waste, coffee beans. In industry, caffeine is synthesized from uric acid and xanthine. The synthesis takes place in 2 stages. Uric acid is first treated with formamide to produce xanthine. The xanthine is then acted upon with dimethyl sulfate, resulting in the release of caffeine and another component, theobromine. Thus, 60-75% pure caffeine can be obtained. 🔗
It is easy to check for caffeine, drink 2-3 cups of espresso or 2-3 tablespoons of tea in a glass of water and drink it hot.

Yes, there is no caffeine for a long time, I checked many manufacturers with friends in the laboratory.

[nitar]

nitar I don't need any laboratories, all the more I guess how it's all done. Try to make the test yourself, the organism is sometimes better than the laboratory. Have z. because the favorite pastime is "testing" seagulls

I rushed here, I think men give our advice how to reanimate a coffee maker, and they burn discussions about the presence of caffeine.

[Taia]

Taia Write in more detail the symptoms of the coffee maker's disease, we will think ...

Here's a coffee maker. The coffee stopped passing through the horn, steam, together with the coffee splashes, comes out through the slots between the horn and the place where it is inserted. I disassembled, washed all the strainers, the head of the boiler, the rubber seal. Carried out decalcification, changed coffee, compacted coffee in different ways ... What else is she missing?

[Taia]

Taia The first thing that comes to mind in this case is a very fine coffee grind, clogged filters, try a larger grind. The second is, the seal does not keep lost properties.

I changed several types of coffee, from coarse grinding to the finest, the result is the same. It also came to mind that the rubber sealing ring had lost its properties.I won't find one with us ... Because of this little thing, I will have to bury the coffee maker ...

[Taia]

Taia Look for the ring in the service, maybe you can find a coffee receiver assembly, for example 🔗 🔗 for your coffee maker you need to search through the model number

Nah, this is a link to a coffee-receiver, it seems to be okay. The O-ring is where this horn is inserted, it seems that its name is: the head of the boiler, there is the O-ring. Very short instructions for the coffee maker, I can't find the exact name.

Coffee flows around the periphery of the filter holder
1. The o-ring of the dispenser is damaged 🔗

Agree. I've been digging in the internet for a long time. It turns out that this problem occurs often and that it is problematic to buy this seal. If you find it, then the whole assembly is assembled and it comes out very expensive.
Thank you sazalexter for sharing your opinion.

[Taia]

I changed several types of coffee, from coarse grinding to the finest, the result is the same. It also came to mind that the rubber sealing ring had lost its properties. I won't find one with us ... Because of this little thing, I will have to bury the coffee maker ...

Taia
I somehow revived the shrunken gasket on the group by cutting out the gasket template and placing it under the main one. I do not know how your coffee maker is arranged, I have the simplest E61 group, perhaps you have a similar design. Choose the thickness of the cardboard yourself, I cut it from the glossy magazine cover. I used it for a long time and with success, until I ordered the original one from the online store.

Will not work. Steam and boiling water pass in that place.

Classic espresso usually has a volume of 25-35 ml and is served in a 60 or 70 ml demitasse cup. A double espresso made from 14-18 grams of coffee has a volume of 60 ml.

Classically, 25 ml counts with cream, but the variability in the amount of cream has led meticulous Americans to determine the volume of espresso by weight, link:

I bought myself a Vitka 14 under the Christmas tree and so far I'm happy ... she whips milk, there is also foam for espresso. I was preparing a double latte - I thought that in a large cup, over the edge would run away. I tasted coffee and didn’t sleep at midnight. Vitek was pleasantly surprised, I hope that he will work without breakdowns

[Lana_65]

Lana_65, Congratulations! Let the machine serve for a long time and please the hostess!
Holiday greetings!

Thank you! Holiday greetings! Health and happiness!!

Just a question arose ... now I will say a terrible thing I like sweet coffee. What is the best way out of the situation - put sugar in an empty cup or can you sweeten the milk?

[Lana_65]

Lana_65
It is better to put it on the bottom of the cup, milk does not need to be sweetened, otherwise it will beat worse.
I love to go to everything myself, to fill myself with bumps.
Experience is the best way that a person can please himself and justify his efforts and expenses.
Happy New Year everyone and delicious coffee to everyone!

Experience from your mistakes is a good thing if it is justified. And if this is an "invention of the bicycle" ... then it is not always necessary to spend time and effort on something that has already been tried IMHO So you want the equipment in the kitchen to work and only please

Experience from your mistakes is a good thing if it is justified. And if this is an "invention of the bicycle" ... then it is not always necessary to spend time and effort on something that has already been tried IMHO So you want the equipment in the kitchen to work and only please

Lanochka, I'm not talking about reinventing the wheel. I mean, suddenly on your machine it will be the other way around, it is better to whip sweet milk.
Everything is individual - people are different - hands are different - cars are also different for everyone.
It will work, the main thing is water, you need clean and soft water, even old Italian crackers (coffee))) will pass, but the water, I repeat, should be the softest, with a minimum of salts and calcium.

Lana_65, please tell me what kind of coffee and milk are suitable for your Vitek 1514. One of these days I want to order myself the same coffee machine and so that there is no "free poke method". Only I drink coffee in the family, I used a drip coffee machine, I prefer coffee-LAVAZZA crema e gusto.I read reviews, porridge in my head. I would be very grateful for a hint.

[Natalka38]

Natalka38 After LAVAZZA, you will hardly like any other coffee.
I have a coffee maker similar to Vitek, I brew LAVAZZA in it.

And I whip my daughter Nesquik cocoa foam is not so active, but still.

Lana_65, please tell me what kind of coffee and milk are suitable for your Vitek 1514. One of these days I want to order myself the same coffee machine and so that there is no "free poke method". Only I drink coffee in the family, I used a drip coffee machine, I prefer coffee-LAVAZZA crema e gusto. I read reviews, porridge in my head. I would be very grateful for a hint.

It is much more important that the coffee (any) is freshly roasted - Arabica, but not Robusta. Take a look at Torrefacto. ru, choose for every taste. Oh, sorry, you are from Ukraine. Then you'd better buy fresh coffee in Baristastill, they send it right after roasting, after two or three days you will have coffee. He has gorgeous coffees, but don't take lavazza and other Italian crackers, they are far from fresh and not so tasty. Once upon a time I also considered Lavazza to be the standard of coffee, but now I have tried so many delicious coffee that I understand how inexperienced and naive I was in my coffee passion.

Thank you so much for the advice, I am hardly a connoisseur of coffee, but if I don’t drink a cup of invigorating, fragrant coffee in the morning, I cannot wake up all day. Today I found a forum dedicated to this particular coffee maker (vitek 1514) - 🔗... There are useful tips, pictures and instructive videos. I want to order it here tomorrow - I don't have enough experience in this matter ...

[Margit]

Margit.
Well, in our village and Lavazza, Nitsche is the standard of quality.

Take a look at Torrefacto. ru, choose for every taste. Oh, sorry, you are from Ukraine. Then you'd better buy fresh coffee in Baristastill, they send it out immediately after roasting, after two or three days you will have coffee.

I will definitely see how I will pass by.

I just looked, they have more expensive coffee, and plus shipping ... But the quality, especially the taste, is probably an order of magnitude higher. We already have a special on the periphery. coffee shops and tea shops, you will need to "smell" there for some other coffee.