Leather Tool Kits and Coasters In Stock

We are very excited about a couple of new things we have developed with our friends from Rugged Luxury in Byron Bay. Have a look at these Australian made and branded leather goods.

 

Put Coffee Cup Here

Tune up your Presso

Alison and I are on our way to Lismore right now to pick up the tools that will go inside this nifty hand made kit. Look for them on sale in our shop later today. We will be doing a special promo too and will pass on a coupon code.

Here is the coupon code for the tool kit. Enter tuneup for $10 off the tool kit.

Tune up your Presso.

http://shop.presso.com.au/collections/spare-parts-1/products/presso-tune-up-kit

 

 

 

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Presso Planting Trees in the Daintree

Heading off to the Daintree with the founder of Rainforest Rescue, Kelvin Davies, to plant the trees from last year’s Green Christmas promotion. Won’t be long before we start promoting this year’s Presso Christmas Special.

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Happy Customer email

Here is a lovely email we got a week or so ago from a very happy customer. It was so nice I wanted to share it. Our little Presso team really work hard to make customers happy. We make mistakes, things go wrong but you can count on us to do our best to make it right.

A big pat on the back to Alison who has been on the front line here trying to ship and respond as fast as she can.

 

Hi,

Just wanted to thank you very much for the service we recieved when we recently purchased a presso, i purchased this for my dads birthday and the whole transaction was so pleasant, we had an issue of the coffee basket not being included and how fast you sent us out one was exceptional, i am a student studying a bachelor of business marketing and how you run your company is something to speak about it isnt very often that we have such an enjoyable purchase experience as the one we did with you, my dad is also very impressed with the presso so thank you so very much.

Emma

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When will you have stock again?–NOW

6 September, 2011

We are back in stock again and will commence shipping to all the patient presso customers who have their orders in by the end of this week. Thanks for your patience.

———

Alison and Greg

Our apologies again for not having enough presso espresso machines in stock. As soon as we get some in they are gone before we know it. Our customers have been so patient and we are doing our best to get more as fast as we can.

On our shopping cart we let folks know it will be up to 4 weeks. That is a conservative estimate now as this has been on the site for a few weeks now. Rather then change it we thought we would update this blog post with the most up to date information we have.

Here is a screen grab from a shipping document we just got in which shows that the ship has left the port. A good thing.

 

Thanks again for your patience and we will keep you posted on the ships progress.

Alison and Greg

24 August

Ship is scheduled to land in the Port of Brisbane on the 1st of September. Based on this we should be able to start shipping on the 8th of September.

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4 Questions

Questions
I am interested in the Presso Espresso maker but have the following questions:
  1. Is the water container made from glass or plastic??;
  2. Is there a gasket between the vessel and the metal body and if so, what material is it?;
  3. Is there a gasket between the coffee holder body and the machine and if so, what is it made of??;
  4. Since it appears that the water is hydraulically forced thru the coffee, what is the plunger made from and how is it sealed?

 

Answers (1-4)

The clear cylinder and central plunger are made of the same polycarbonate. It does contain BPA but does not leach even at high temperatures. All of the Presso parts were independently tested (not instigated by us) in the US last year and were given the all-clear: No BPA or phthalates were found in any samples. Understandably, this assurance is not enough for some folks, and I don’t blame anyone for being careful regarding plastic exposure.
Water does not come into contact with the aluminium frame as it is contained within the cylinder mentioned above.
The water then passes down through a silicon screen. This was also tested last year and given the all-clear. The plunger is sealed with an o-ring made of the same silicon material.
Beyond that, the water and coffee come into contact with the portafilter which has components made of chrome-plated zinc alloy (foodsafe) and stainless steel.

 

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Presso Tamper Size

Q. What size tamper does the presso require?

A. 49 mm

 

 

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Porlex Grinder English Instructions

The Porlex and Presso are proving to be a highly sought after coffee dynamic unpowered duo. We have had a few requests for English Instructions–currently the Porlex comes with great instructions but they are in Japanese which is fair enough as they are made in Japan.

So for those of you who cannot read Japanese here are the Porlex instructions in the box translated to English.

 

Porlex Grinder-Instructions below

PORLEX CERAMIC COFFEE MILL :

MANUALS

Thanks for purchasing Porlex Ceramic Coffee Mill.

Please read the below manuals thoroughly before use, so that you could enjoy Grinder for many years.

 

HOW TO USE

Take off a Lid and fill appropriate amount of coffee beans you wish to grind,
Replace a Lid and place a Handle on a Shaft,
Turn a Handle clockwise by holding a Body tightly until you feel no loading at all.
Ground coffee are stored at a bottom Cup.

Note : It will be easier to take off a Lid or a Cup out of a Body by twisting either directions. It will be same when placing them back onto a Body.

Grinding adjustment for Coarse or Fine must be done by turning the Adjusting Wheel clockwise for Fine grade and anti-clockwise for Coarse grade.

Note : When tightening the Wheel too much, the Ceramic blades will get stuck with, and as a result a Handle cannot be turned.  In such a case, a Wheel must be relaxed to a point where a Handle can be turned.  This point is considered finest grade setting.

When removing a Adjusting Wheel out of a Shaft, the Ceramic blades can be removed as well.  This should be done when wishing to wash a grinder completely.

CAUTIONS

Make sure coffee beans are dry and no foreign substance is mixed.

Do not turn a Handle further when felt grinding something harder than coffee beans or hearing odd sound, and take everything out of a Body and remove foreign matters.

Suggest grinding roasted coffee beans.  When wants to grind un-roasted coffee beans, make sure it can be ground smoothly.

Roasted nuts and beans can be ground as well, but do not grind anything which contains too much oil.

When a Grinder has not been used quite some times, suggest washing it and remove residue with a soft-brush (tooth-brush), especially out of Ceramic blades.  Make sure that a special care is paid when handling Ceramic Blades as they are breakable.  Make sure a Grinder is well dried out before use.

Do not turn a Handle when nothing loaded in a Grinder, especially after adjusting a Wheel as it might damage Ceramic blades.

When finding a Grinder has been damaged by grinding a stone or something very hard, or dropping it on floor, stop using it immediately.

 

RE-SETTING CERAMIC BLADES TO A GRINDER

When re-setting Ceramic Blades to a Grinder, please do in the following steps -

-       make sure 3 recesses in outside of a Female Blade are clean without any residue.

-       3 recesses must be fitted on 3 projections inside bottom part of a Body (see Drawing at bottom right hand side), and make sure it sits on flat and will not turn.

-       Male Blade fixed on a Cone Base is inserted onto a Shaft.

-       Adjusting Wheel must be inserted on a Shaft and fasten a Male Blade until it touches a Female Blade lightly.  This position is considered at fine grinding grade.

 

ADJUSTING WHEEL FOR COARSE TO FINE GRADE

Coffee grounds could cause trouble in setting a Wheel appropriately.  So, make sure that no coffee grounds get stuck with any part of the grinding mechanism.

When relaxing Adjusting Wheel too much for coarse grade grinding, it could be dropped out of a Shaft during grinding, along with Ceramic Blades.  When it happens stop turning a Handle and re-set them as per the above steps.

Make sure a Wheel is inserted onto a Shaft from correct side (see Drawing of Adjusting Wheel – having 8 tiny dots at top).

 

DRAWING OF GRINDER PARTS WITH NAMES

1) STAINLESS STEEL BODY

2) STAINLESS STEEL LID

3) STAINLESS STEEL CUP

4) CERAMIC FEMALE BLADE with 3 TINY RECESSES

5) CERAMIC MALE BLADE

6) ADJUSTING WHEEL

7) STAINLESS STEEL SHAFT

8) METAL HANDLE

9) PLASTIC HANDLE GRIP

10) POM MALE BLADE BASE (male blade is set on this base)

 

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Presso for Charity

It’s a wonderful thing when people write to you looking for a presso for their favourite cause. We love to support a good cause in any way we can. One of the causes we have recently supported is Car 56 fighting Cystic firbrosis in an annual  The Great Escape Race.

With all the crazy demand for the Presso at the moment it has inspired us to get some of our old warranty claimed stock back in action. And what a better way to get the refurbished Presso soldiers out in the field again then a good cause.

Shined up, refurbed and ready to fight CF.

Good Luck Leon Down and the Team Car 56. We hope your presso pumps you to first place finish for a great cause. We loved your request letter and the picture of instant coffee satchels really won us over.

 

Go Team Car 56 for Cystic Fibrosis

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Thanks Richard and Green Cauldron

RK Working away in the Shop

 

Over the last month Richard has worked his magic keeping us in coffee. Lots of late nights roasting in Byron Bay and grinding away with the fresh roasted samples we included for our patient presso people. Thanks everyone. Thanks RK. Here’s a bit more information on the coffee we hope you are enjoying.

 

Richard Kelly runs Green Cauldron coffee, a 100% Australian grown and coffee business based in Byron Bay, NSW. 
Why did you start your coffee manufacturing business? First of all we had an unflinching passion for the product. Appreciating good coffee is easy, taking the plunge to grow and process your own requires something much, much deeper.

 

Where does the name ‘Green Cauldron’ come from? Green Cauldron Coffee takes its name from the region which it grows – Australia’s Green Cauldron, the largest volcanic shield in the southern hemisphere. From Byron Bay in the south and Mt Wollumbin (Mt Warning) in the north this vast caldera offers the perfect microclimate and growing conditions for producing premium Arabica coffee.

What makes Green Cauldron Coffee so great? High quality Arabica coffee is typically grown at high altitudes between the two tropics, Cancer and Capricorn. At Green Cauldron coffee we are lucky to have a natural environment that replicates these high equatorial conditions. Our Federal Plantation is one of the biggest in the region with gentle undulating slopes that capture the perfect aspect to grow great coffee. When it comes to choosing coffee it’s important to consider the traceability, quality and freshness of the product. Unlike many producers in the area we have our own harvester as well as onsite processing and storage facilities to ensure complete control from crop to cup. Our coffee is also spray free with no harmful fungicides or pesticides being used.

What are your favourite coffee blends? At the moment my favourite roast is our new blend – Green Cauldron  “Quarter Jack”.  Being a medium roast this particular blend is very versatile and is fantastic as a plunger style coffee but also punchy and complex enough to work as an espresso. Twenty five percent or “Quarter” of the blend comes from our Federal Estate plantation in Byron bay – named after Captain “Jack” Byron.

 

Do you have any Presso tips? The guys at Presso have just brought out their new “Naked Portafilter” range. Not only is this a great training tool to really zone in your extraction it also looks pretty cool when squeezing out the perfect Presso shot!

Is it true that freezing coffee once open locks in the freshness? I’m not an advocate of keeping coffee in the freezer. I believe that the extreme variations between temperatures – from freezer to brewing, as well as coffees tendency to absorb odours (think frozen fish, meat etc) are a big enough deterrent. The important considerations for fresh coffee are firstly to only buy what one can consume fresh, secondly, if possible grind on demand and lastly (and importantly!) try to reduce the amount of direct light and air that it comes into contact with. Personally I keep it simple and store coffee in an airtight container in a dark, cool place like the pantry.

How can people find out more about Green Cauldron? At Green Cauldron we love to share our passion of coffee. We welcome visitors to visit our Federal Estate “Cellar door” to explore the plantation and taste our fresh local coffee at its finest.  For contact information visit our website   www.greencauldron.com

 

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Good Weekend Clipping

Here is a scan of the article in the Good Weekend that has sure made for some busy weekends and weekday ever since. The headline of the piece “Object of Desire” has sure inspired allot of folks to order a Presso. It’s hard to believe that it took a month for us to get around to tracking the article down.

Object of (much) Desire

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