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The easiest way I've found to clean them is to boil them in hot water over the stove a couple of times (around 5-10 minutes each). The first will remove all the oils, and the second boiling acts like a final rinse. This method is best for washing several at one time. After using each filter, I do rinse them to remove any residual grounds. I occasionally wash right after brewing with dish soap and hang to dry (similar to what you might do with a dish towel).

Got this from 9Barista's troubleshooting knowledgebase: Problem: Water is leaking from the side of the machine, at the point where the boiler and grouphead join... Solution: If water is leaking from this point, it’s coming past the upper chamber o-ring. If this is the case, it’s most likely that the boiler simply hasn’t been screwed on tight enough. Simply tighten the boiler more next time you use the machine. It’s also possible that the boiler o-ring has popped out of its groove, so it’s a good idea to check that too. It might be helpful to reach out to them directly. It seems strange that nothing would come out from the top. Without any coffee grounds, there shouldn't be any resistance once the valve is triggered.

@@davidmaurice1294 Tks a lot. I did see that, but thought “I did tighten it well though”…. so yeah, may have to talk to them directly if it doesn’t get worked out soon. Kind of a bummer having a new $500 toy that you can’t play with lol… Idw to put coffee in it though till I get water through the top ok. Adding: but did you leave your hotplate at or near 5/max the whole time with grounds in it? Or if not, what did you turn it down to and how many minutes into hearing the bubbling? (You’re the only person I’ve found w/ a video who uses the small hotplate like me…)

@@bendmymind486 I've more recently been leaving the hot plate at 4-4.5 throughout the brewing process. I keep it high because it's hard to determine if/when the boiler is reaching temp. As you may already know, it works like a pressure cooker except it heats water to 179ºC (vs. ~121ºC) in order to reach 9 bar. From how it's designed, I'm not sure how helpful it is to lower the hot plate temp significantly. The valve is designed to open at 9 bar and I would suspect that it would close off again if the pressure (driven by temp) is reduced too much.

@@davidmaurice1294 Bet you’re right… makes sense. Well I did take one small step in the right direction today- I decided to just go for it with fresh ground beans instead of worrying about water only. It was about a 32-seconds extraction that didn’t look creamy/well-bodied whatsoever, lol, and pretty much zero crema…. but I’m working with a very basic burr grinder with clicks from 0 to 11- till I find a nice one to buy. M first try was on 3 of 11. Going to try 2 next, & keep the heat high like you mentioned. Sry for all the long deets! I just really want this experience bad, haha. Tks again for sharing tips. I have a good feeling about the next try- but especially the one after that when I have an espresso-worthy grinder! (And this time I did use all my body-strength to tighten the machine parts together, which obviously made a difference. You were right. 👏🏼👌)

There's a lot of debate around using hot/cold water. I think the difference can be nuanced for the most part, meaning there's not a huge difference. Technically the brewing process will have a longer contact time with the water when using cold. It can almost be considered something like adding pre-infusion (like is sometimes done with espresso). Keeping all other variables the same, I think starting with hot water would lessen the chance of overextraction. Of course, if you also modify other variables (like stove temp or removing it from the heat earlier) you can mitigate any potential overextraction from starting with cold water. Hope this helps and sorry my answer is not so straight forward (and late as well 😅).

Thnx😊

For the most part, the Flair Pro2 produces the thickest shots and a more traditional espresso. For lighter roasts, I tend to have better luck with the 9Barista. I also have a Flair 58. The main difference between the three are the size and depth of the puck. F58 is short and wide, Pro2 is tall and narrow. 9B is somewhere in between. The F58 is more versatile than the other two. The 9B is most consistent (in my experience). Pro2 is somewhere in between.

If you're still having that issue, I would forego preheating or use hot water in the boiler to start. As for me, I no longer preheat and use room temp water. I'm comfortable enough to have the 9B on the stove while preparing the puck. Since I don't preheat, I have ~5 minutes or so for puck prep which is plenty based on my workflow.

Have you seen my other videos on the Pro 2?

What you mention is generally true in practice, but we still have to remember that pressure is an important factor with the moka pot. It's pressure that determines the brewing process. For example, if we take a high altitude place like Aspen, water will boil at below 93°C, significantly lower than at sea level. By controlling the pressure and keeping it low, I'm in essence mimicking a similar effect to brewing at a high altitude. Your point is still valid, as I could likely achieve the same with a temperature gauge, but since I'm specifically focusing on pressure, temperature would be more of an indirect indicator.

Here's what I'm using: www.amazon.com/gp/product/B0817TX638 It has 5 settings, but I'm not sure how they break down into temperatures. The max is 570 degrees (I assume Fahrenheit). These days, I just have it set to max temp.

That's unfortunate. Dialing in can definitely be a challenge, but once you get a general idea of the particulars with the 9B it becomes easier to do. That being said, I still have those times where it takes more than a few shots to get it in the ballpark. I can try to help if you give me some specifics: - grinder - coffee (brand, roast, days past roast date, etc.) - water (filtered, bottled) - shot times (e.g., 25-30 sec)

@@davidmaurice1294 I've had the 9Barista for a few months now. I use a Commandante to grind, either grind to 8 or 9 (coffee beans are from “The Barn” in Berlin, Germany, called “Caballero”, which has not much acidity - de.thebarn.de/de/products/caballero), I tamp completely normal, not too hard, since the manufacturer itself states that a pressure of 5kg is sufficient. I use a distribution tool and have an electric stove with the included Heat Transfer Plate on level 4 of 6. Since the Transer Plate is on top, the heating process naturally takes a little longer, which means I never actually get to the 3-4 minutes that the manufacturer was aiming for, but I did I've also heard that you can heat up the kettle without the portafilter screwed in and that you can only screw the portafilter in when the water starts to make noise (bubbling). Without the transfer plate, the jug or the handle gets too hot for me so that you can hardly touch it with your bare hand, so I use that. In the end, despite the fact that the flow of the shot reaches the optimal time of 20-30 seconds, I always get a shot that tastes quite sour. I've tried several coffees now and every time I end up with the same "taste-problem" and don't know what to do. And yes: I have already tried a finer grind, as I often read that the finer the grind, the less sour the shot tastes. For me, the taste hardly changes and with a finer grind than 8 I have the problem with the shot flowing too slowly, which then lasts significantly longer than 30 seconds, so to speak an over-extraction. For me, the 9Barista is still a science in itself and just a bit too picky when it comes to the perfect setting/processing. I don't know exactly what I do wrong. I've also heard from many people that they set the temperature higher at the beginning and then as soon as the water starts making noise, they adjust the temperature of the stovetop again a little. I don't know if that really helps, but I'll have to try it. I've come across the problem with the sour espresso with the 9Barista several times in several forum entries, so it seems like I'm not alone with this issue.

@@davidmaurice1294 I own the 9Barista for a few months now, but I still seem to be doing something wrong. I use a Commandante to grind, grind to either 8 or 9 (coffee beans are fresh, which means 1-2 weeks after roast date, from "The Barn" in Berlin Germany, called "Caballero"), I'm pretty sure that the problem is not the beans, I tamp normally, not too hard, since the manufacturer itself states that a pressure of 5kg would be enough. I use a distribution tool and have an electric stove with the included heat transfer plate on level 4 of 6. Since the transer plate is on top, the heating process naturally takes a little longer, which means I never actually get to the 3-4 minutes that the manufacturer is aiming for, but I do have also heard that you can heat up the kettle without the portafilter screwed in and that you can only screw in the portafilter when the water has already started to make noise (bubble), so it's not a problem at all. Without the transfer plate, the jug or the handle gets too hot for me so I can hardly touch it with my bare hand, thatswhy I use the plate. In the end, despite the fact that the flow of the shot reaches the optimal time of 20-30 seconds, I always end up with a shot that tastes quite sour. I've tried several coffees now and every time I end up with the same "taste problem" and don't know what to do anymore. And yes: I have already tried a finer grind, as I often read that the finer the grind, the less sour the shot tastes. For me, the taste hardly changes and with a finer grind than 8 I have the problem with the shot flowing too slowly, which then lasts significantly longer than 30 seconds, so to speak an over-extraction. So for me the 9Barista is still a science in itself and just a bit too picky in the perfect setting/processing. I don't know exactly what I'm doing wrong and I'm a little frustrated. I've also heard from many people that they set the temperature higher at the beginning and then as soon as the water starts making noise, they adjust the temperature of the stovetop again a little. I don't know if that really helps, but I'll have to try it. I've come across the problem with the sour espresso with the 9Barista several times in several forum entries, so it seems like I'm not alone.

I'm assuming you're using the Comandante C40 but don't have Red Clix? If so, that might be your biggest challenge. The standard Comandante has an adjustment of roughly 30 microns per click, which is pretty large. Many people these days are either using something that's stepless or that has a much finer adjustment (e.g. 12 microns or less). To compensate, you'd need to play around with dosage and yield. For example, on setting 8 increase the dose to try to have a longer extraction (40 sec). Or you could lower the dose and shoot for a higher yield (1:2.5). Both are not ideal and can be finicky, so your best bet would be to have finer adjustments. If you have a friend close by with an espresso-focused grinder, that might be a way to confirm if that's the issue.

@@davidmaurice1294 Exactly, I use the C40 but I don't think that the problem would be the missing Red Clix Upgrade. Never heard of anyone who had any problems with grinding the right size with the C40 for the 9Barista. And I don't think that the issue with getting a sour shot is caused by such a minimal aspect. I saw ton of videos on UA-cam where people having so different grindsizes of their beans and they always got a good looking shot with an almost perfect time and good crema, which never appeared to taste sour (maybe they simply didn't tell). On top of that: theoretically it is impossible to get a sour shot if you grind a really fine size (click 7 or 8 with the C40) and let the extraction run for 40 seconds for example, instead of 25 seconds. But in my case it actually is, don't know why. Usually a sour shot always comes from a too underextracted or too quick extracting shot. So in my case it doesn't make sense, since even the slow and overextracted shots are sour, but it is as it is. Somehow I think that the problem is caused by an temperature issue which means a not optimal setting of my stove. Which heat settings/temperature do you use and how long it takes from turning the stove on until the extraction happens?

My first guess would be the grinder. Regarding pressure, how long does it take from the moment you see coffee extracting until the end? 25-30 seconds gets you in the ballpark. If faster than that, you might need to grind finer. Also make sure the grinder has a lot of adjustment capability. Some grinders advertise being able to grind to espresso level. But within that range it's best to have finer adjustments. If it only has a few settings at espresso range, it can make it much more difficult to dial in. If your beans are fresh and it's extracting within an appropriate timeframe, it might just be the beans. If it's a light roast you probably won't get much crema. Also, I would stick with arabica for the most part, but you might be able to find a good blend that adds a little bit of robusta to the mix. Best of luck 👍

@@davidmaurice1294 Hello! thank you for your answer. I have just bought a grinder with 0-12 grinding scale. I hope this is fine to get the proper adjustment. Coffee takes aprox. 6-7 minutes to come out and extraction lasts 30-35 seconds. I will try to get different type of beans and ill let you know. Thank you very much for you help. Have a lovely new year 2024. 😃

Since you're asking specifically about the beans, I'm assuming you have everything else dialed in (grind size, dose, 25-30 sec extraction time, proper ratio). I generally get my best results using coffee from a roaster that's local to me: www.bluestilly.com/ Essentially, for me it comes down to the roast level and how fresh the beans are. Blue Stilly delivers to me beans 1-2 days off roast date and does a med-dark level roast. I find that anything darker risks introducing unpleasant bitterness, and light to medium roasts generally will not create the same level of crema. All that being said, there's debate on whether or not crema is a necessary indicator of a good extraction and if it benefits the overall taste of the cup. For me, I find that when I do get good crema, the espresso has the mouthfeel I'm looking for. But if I have a light roast on hand, I don't count on having the same mouthfeel and have different expectations.

@@davidmaurice1294 Thank you very much for your answer. To be honest, I'm not having much attention to the grind size, dose, extracition time... I did not know that all those points had importance in the amount of cream.

And dont “speed it up” it will be inconsistent.

I generally agree with you. When I did this video I was aiming to see how I can optimize back to back shots. But I typically do not do that with my 9Barista. If I'm making coffee for more that one person, I use a Flair 58. The 9Barista is for when I want to make espresso just for myself and have my beans dialed in. In that situation, the 9B is excellent - the ease of an automatic machine, but with specialty cafe results (or even better). I no longer use hot water and I'm comfortable enough with the process that I can do my puck prep while the 9B is heating up. All that being said, the folks at 9Barista don't necessarily shy away from hacks. I actually reached out to them before making this video and they told me it's fine to use hot water to speed up the process. They also have hacks around making ristrettos and for reducing the brew temp. Overall though, I do agree with you in that we're probably better off using it as is. It just works and I think your points are a good guideline for getting good results.

Someone from the 9Barista team commented on James Hoffmann's video that the brew time is supposed to be from 3-6 minutes. They specifically said this because James had mentioned your same "6 minute rule". Personally, I don't think 6 minutes is a long time to wait for espresso, so I wouldn't be taking extra steps to try to shorten the time.

That seems worth a try, I'll check it out!

I am curious - do you guys already have some results with this method??

Thanks for this detailed guide. I think I'm essentially having the same results with my gauge. By monitoring the internal pressure, I can ensure that the water stays below boiling. I actually never let it get to the point of gurgling, as I feel that it's an indication of the water reaching the boiling point. I assume though, that if you remove it from heat as soon as you hear it, you're minimizing that effect. It doesn't take much for the water to cool below 212. Overall, I think you're guide (meaning Bialetti's 😁) is tried and true, requiring no modifications in getting good results. But I do like my mod, as I have much better feedback in order to regulate the brew.

@@davidmaurice1294 That's great, I'm glad your modifications work so well! 😊 ☕ You're right, it's good to remove the Moka from the stove just before it begins to gurgle; that's what "Italian By Bri" does in her Moka tutorial because she knows the timing and the signs well enough to catch it at the perfect instant before it gurgles. The gurgle means the reservoir is almost empty, so it's like the sound of slurping the last bit of soda through your straw.

Thanks for the tip! It's working for now, but I will look into doing that the next time I mess around with it.

Still happy with it and have it in rotation 👍. I've simplified my workflow, mostly just following 9Barista's instructions. The only thing I've added is a funnel to help keep the grinds in the basket while I WDT. I also use room temp water and do my puck prep while the boiler is heating up.