Izzo Alex II Semi-Automatic Espresso Machine
The Izzo Alex II is a machine well known to many home espresso enthusiasts. The Alex II carries an almost identical feature set to its dual-boiler sporting brother, the Izzo Alex Duetto II, except that it trades out the dual boilers for one large 2 Liter horizontal brass boiler with heat exhanger technology. The Alex II showcases some of the most impressive features available including: the E61 grouphead, PID control (digitally controlled temperature), a rotary pump, and the ability to switch between the water reservoir and directly plumbed in at the flip of a lever.
- Gicar PID Controller to Control the Temperature of the Boiler
- E61 Lever Action Grouphead. A commercial quality grouphead that helps greater ensure temperature stability
- Large Boiler: 2 Liter Insulated Copper Boiler with Heat Exchanger Technology that allows you to steam and brew at the same time
- Rotary Pump and 2.3 Liter Water Tank With Lever Control to Switch Between Direct-Plumbed and Tank (stainless steel braided water-line included)
- All Stainless Steel Construction Including Double-Walled Outer Frame
- No-Burn Steam and Hot Water Wands
- Large Removable Drip Tray with Optional Drain (holds 50 oz)
- Two pressure gauges, one for steam and one for the group
- Low Water Sensor
- 1400 Watt heating element
- New polished metal feet
- Vacuum Breaker Valve that diverts steam back to water tank
- Over Pressure Valve sends water back to drip try if the pump pressure gets to high
- Standard 110 volt, 15 Amp operation
- Before turning the steam nozzle, point the end of the steam wand into an empty container or point it towards the drip tray. This is to get rid of any water that might first come out when you turn on the steam wand.
- When dry steaming begins exiting the steam wand, you can turn it off. You are now ready to start steaming your milk.
- Do not fill your milk pitcher more than halfway full with cold milk
- Make sure the tip of the steam wand is fully submerged before you turn on the steam.
- After you begin steaming, you can raise the steam wand so that the tip is barely submerged. If the tip is submerged too much the milk will begin to squeal meaning it needs more aeration. If you bring the tip too far out you will hear a heavy chirping or sucking sound. This will result in big bubbles and a possible mess.
- You should aim for slight chirping up until the milk reaches room temperature. At that point you can submerge the tip of the wand to one side of the pitcher to create a swirling motion. Continue this until the steaming pitcher becomes too hot to the touch or a couple seconds after you have to take your hand off of the bottom or side (this should be around 140°).
- Two complete 58 mm portafilters (one single and one double).
- Stainless Steel blank disk for backflushing
- A cheap tamper (We recommend purchasing a 58 mm Prima Coffee Tamper from the drop down menu above)
- The PID allows precise temperature control.
- There is plenty of steam with a 2 L heat exchanger boiler.
- E61 grouphead provides further temperature stability and pre-infusion.
- A good size machine that will take up quite a bit of space on your cabinet. (14.25" W x 16.5" D x 15.75" H)
- Exposed E61 groupheads can burn if touched while brewing.
- Plain water backflushing should be done at least once a week. To backflush, use the portafilter's backflush disc. Take out your single or double basket and securely place the blank insert into the portafilter. To perform a plain water backflush, place the portafilter into the group head. Then raise the brew lever all the way up for 15 seconds, and then lower it. Water will forcefully discharge out of the bottom of the group into the drip tray; this is normal. Repeat three to five times.
- Backflush with detergent like Cafiza (see options above) once every fifty extractions.
- Direct water connection requirement: connection must be made to a cold water supply line only.
- Descale coffee boiler once a month to keep temperature probe clean.
- Descale steam boiler once every three to six months.(Descaling can be performed through reservoir mode to avoid disconnecting the water supply line.)
- Warranty: One-year parts and labor provided by US distributor.
|Boiler Type:||Heat Exchanger|
|Three Way Solenoid:||Yes|
|Basket Size:||58 mm|
|Coffee Boiler:||2 L|
|Water Reservoir:||2.3 L with option to directly plumb in|
|Electrical:||110 volts / 1400 Watts / 15 Amp|
|Dimensions:||14.25" W x 16.5" D x 15.75" H|
*Image is a representation. Actual product may vary based on model, size, and options selected.
The TACKY Inlay Station is a wood pour-over stand beautifully designed for your viewing and brewing pleasure. The seamless "inlay" design gives the stand its name and also a unique look that anyone who appreciates fine wood craftsmanship will admire. The Inlay stand is available as a one, two, or three hole station and in a variety of woods. Pourover brewing is both delicious and artistic - the Inlay adds to the whole experience.
$48.62Tampers are as diverse as the baristas who use them. Our new tamper meets the needs of almost any barista, whether professionally trained or newly beginning. With its durable aluminum handle and wide, smooth top, the tamper is ergonomically designed to fit comfortably into the palm unlike other overly rounded handles which can press a little too tightly into the hand of the barista, or flat topped handles which can become uncomfortable after extended use.
The base of the Prima tamper is of a hefty 304 stainless steel design. This solid steel base combined with the light, detachable aluminum handle adds balanced weight to the tamper which helps aid the barista in providing an even tamp, shot after shot.
$2,865.00When it comes to serving freshly brewed coffee in a commercial setting, one key dilemma has continually arisen. How can a commercial, high volume coffee shop make quick, fresh coffee without sacrificing quality? The solution has been either (1) to slightly sacrifice quality by making a large amount of drip coffee every hour or so, or (2) to preserve quality but to slow down production and possibly lose a potential profit with single-cup brewing (V60, Chemex, French Press, etc.). The brewing process that the Bunn Trifecta is built upon could be the answer to this significant dilemma.
The Trifecta has been anxiously awaited by the coffee community since Starbucks bought the rights to the Clover brewing system and took it off the market. At a fraction of the price of the Clover, the Trifecta could be the next-generation coffee system. The process is incredibly simple and efficient without sacrificing quality. It can be compared to a Syphon Brewer in its use of total immersion, constant temperature, and agitation of the grounds.
First, the hot water completely saturates the freshly ground beans resulting in a French Press like immersion. This takes advantage of the total extraction of beans that can only take place in full immersion brewing systems.
Second, Air is injected into the pressurized chamber which agitates the grounds. This further enhances extraction by exciting the grounds and water as they interact with each other.
Third, at just the right time (before over-extraction can take place), the pressurized air presses the coffee through a metal filter into the waiting cup. Similar to the Aeropress, this added pressure further enhances the extraction process and ensures a full-bodied flavor in the coffee. To read a full, hands-on review of the Bunn Trifecta by our coffee team, click here: Bunn Trifecta First Impression.