Відео

Yes. This was a present I got. I would have bought a bigger one

@@durgaadhikari1810 I don’t know that machine, so I can’t help you sorry

@@nil6360 there are no recommendations - it solely depends on the coffee beans you use

@@JD987abc I guess that would do the job. I don’t have the machine any more though

@@jeanscph3328 agree that coffee is very expensive in Denmark

@@micheletroelsen8646 sæt blindfilter i og tjek om der kommer tryk på når du tænder for vandet (fra bryggehovedet). Hvis den bevæeger sig så er din maskine ok. Så har du enten kværnet kaffen for groft og måske har du fat i nogle gamle bønner. Skal helst være inden for 3-4 måneder efter rist.

@@cityroastkbenhavn nu spørger jeg måske dumt men hvad er blindfilter? mine bønner burde ikke være for gamle.. men kan være jeg skal prøve nogen nye alligevel.

@@micheletroelsen8646 det er den dims uden huller i som du bruger når du renser maksinen (backflush) Enten har du fået den sorte gumi med eller et filterskål uden huller i som man normalt bruger når man renser gruppehovedet. Tjek evt manualen

@@cityroastkbenhavn Jeg fandt ud af at trykket ikke virkede på den, så det var derfor den ikke lavede ordenlig kaffe. Jeg har fået en ny nu

Jeg har lige et spørgsmål mere. Larmer din også lidt tid efter du har brugt den?

@@Sanowarsk-k3u that is the first thing I am saying in the video 😅 If you program the left group it will automatically copy to the right

​@@cityroastkbenhavnAll rights, but your retio is not matching, how to 18 gm dose & yealid 46 gm???? Explain properly,

@@Sanowarsk-k3u you can make the ratio you want. For this coffee my ratio is 18g in and 45g out. You can adjust the ratio accordingly to your bakset size and your coffee

@@jasonrabin4165 what do you mean? The zero point is where the burrs are touching. Just turn the knob to finest grind size as possible and you will hear when burrs touch.

I looked at another video and realized you had to turn on the grinder in order to see if the burs were touching by listening to the sound as you adjust the knob clockwise. I was just trying to look at the burs as I adjusted it while off. Now I understand. He doesn't say he turned it on in the video although now that I watch again I realize the machine was on and I did hear the sound (didn't realize it was on the first time I watched)

Actually for the Mignon series the burrs don't actually touch. The noise occurs when the 4 tabs outside the bottom burr touch the rim at the edge of the upper burr which is outside the machined teeth of the burr so no damage is done to the teeth of the burr. In other grinders it might be the teeth that touch and this will blunt them so take extra care.

Try with a bigger jug and more milk. Some machines have extremely high pressure and steaming 150ml milk is almost impossible. But with some practice it is doable. But use a bigger pitcher unitl you get used to it

Strange. What machine and what kind of milk are you using?

​@@cityroastkbenhavn I'm using 3,5% fat cold milk. The machine is some cheap crap but it's capable of steaming a milk for basic latte art. "Latte art" foam is really good and stays intact. But when I am trying with thicker cappuccino foam, most of it disappear after few minutes.

@ maybe it is because of the milk or maybe you are introducing too much air when steaming and your foam gets to light and fluffy. Try to make the foam as thick as possible as quickly as possible in the steaming proces. Afterwards make sure to get all of the milk going and break those bubbles to “tight” microfoam. Hope it helps.

@@timdavey4956 glad I could help 👍

It is called aroma plus

@@thanich9654 Glad to help 👍

@@TazBo-wd2ig grind time

@ so once the grind feels right what number should you adjust the grind time too?

@ to your desired amount. So If you use 18 gram in your recipe then adjust the time for 18 gram (if you are not single dosing). This takes usually 9-12 seconds depending on the coffee and the grindsize (on specialita 55mm)

@@karan5194 350ml and I used about 150ml

@cityroastkbenhavn for how long did you foam ? Mine usually is coming out thin with a blob at the end where am unable to pour any art , any suggestions?

@ about 20 seconds. Sounds like you are foaming to much and maybe you are forgetting to swirl the jug when you are done foaming. You need to swirl the jug so milk starts to shine and look like wet paint before you pour

@@civic400bhp I wouldn’t think so much about the needle. I am not sure how precise the manometer is. Just follow you recipe and use your taste buds to adjust the recipe. Sounds like you are doing everything right. As long as you get 36-45 grams of espresso out in about 20-30 seconds everything should be good. To get the pressure higher try some fresh coffee. I advise people to use coffee 2-3 weeks past roast and up till 3-4 months. With older coffee it will be more difficult to get the pressure high enough.

@@cityroastkbenhavn thank you for the prompt response and invaluable feedback. I will move onto locally roasted specialty coffee very soon (200 degree coffee).

@@beanjazzed I am sorry I don’t know. You will have to ask a coffee machine technician.

@@svendfaurholt837 mange tka

@@armandogallegos4854 It is tough to recommend a specific machine - there is sooo much out there. I would say join som forums or facebook groups where you can talk to others and get some feedback and recommendations.

@@fightmeushat practice. And this machine had a surprisingly good steamer. Check out my videos on steaming milk and you will be able to do the same

Same here

@@adakic917 i saw some metal steaming wand online but im not sure if it will fits on my machine.

@@Roy2584 you have to use fresh coffee. I advise my customers to use the coffee about 14 days past roast until 3-4 months. That’s where you will get the best taste and where you will get the most stable shots without the need to adjust the grinder that much. Hope it makes sense

That pressure is too high you want the pressure to be sitting as close to the 12 o clock mark as possible for best extraction.

@@CH-yp5by thanks for you comment. You are correct. I have a friend who is crazy about ristrettos and he is always pulling shorter shots that give a bit more texture and sweetness 👍

It's time based not volumetric

@buug76 I'm pretty sure it's volumetric. All the official tutorials from sage sage "program shot volume"

Checked one of the disassembling video: I couldn't see any volumetric sensor. When I grind too fine the time remains constant even if the coffee hardly flows. Maybe the most expensive models are different.

Checked and only the Barista Express, Pro and Creator have a flow meter. The other models are time based.