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Every shot pulled had perfect crema. Cleaning was a snap...not a glitch from the pod system...
So if you had any reservations about pods, you can lay them to rest...And remember, in Europe
most roasters consider the pod to be the wave of the future.
—Ward Barbee, Publisher, Fresh Cup Magazine
...espresso pods, or cialdas, can mean the difference between a brain-dead good cup of espresso
and a brain-dead bad cup of espresso.
—Kevin Daw, Southern Heritage Coffee Company
...Even Italian visitors loved it. They told us it was the best coffee they’d had in the states.
—Diane Morris, Hearst Castle Historic Monument
...The margin on espresso drinks remains high, and unlike traditional cafe owners,
pod people know they can capitalize on every pull.
—Darcy Varney, writing in Fresh Cup Magazine
More Comments
...The irony is that the real push for the use of pods comes from the country we all thought produced baristas
from the womb. Italians seem to universally embrace espresso pods as a means of getting good-quality
product out to coffee customers.
...The advantages of pods for small operations (under 40 drinks per day) can be overwhelming.
...the consistency and quality of the grind is usually better than most baristas can kick out every day.
...The nice thing about pod systems is that tamping pressures simply don’t vary.
...[Unlike coffee in a grinder/doser] pods are fresh virtually every time you use them.
...Because an unopened [pod package] has a shelf life bordering on years, a pod’s freshness looks remarkable when positioned next to a container of ground decaf sitting next to your espresso machine.
...Espresso pods are so much cleaner to use.
...A recent advance in pod design allows for a double-sized (2-cup) pod, which speeds things up a bit.”
—Michael Teahan, Fresh Cup Magazine