Відео

Do you use a Kruve sifter regularly? I've found that no matter what grinder I use, the particle size distribution varies hugely...

metal filters, im drinking a halu banana honey single origin from west java, an incredible find at usd 20 a kilo bought online (i live in indonesia) sometimes mixed with a toraja to create a mocha like blend, i just fine grind 50 grams at a time, take a heaping spoonful (12 grams) put hot water from the machine into a hot cup, bloom it for 15 or so seconds and dump it into my large stainless V60. I dump it out before its fully drained out to minimize the bitterness. a really bright, with fruity notes, but chocolaty base with a lot of body is the result, just the way i like it with an absolute minimum of fuss. when i go to pour over shops and they go through the whole ritual, the taste is maybe cleaner but lacks body. a lot more time and i like mine better. wash the filter every time, i use a dense sponge and rinse it really well. this is the fastest, really good coffee i can make.

So how many clicks on comandate c40

I'm writing a novel and realized I needed an "opening the coffee shop in the morning" scene. I figured I'd have to drive into town and get a barista to take the time to educate me...and then I found this! Educated AND saved some time and gasoline. Thanks.

You explained very well!

Perhaps you state somewhere in the video, but which blender container are you using? Vitamix has a dry ingredient container specifically for this sort of thing, but I’m curious if I can use the standard all purpose container to reasonably good effect? Thanks.

Great video! You covered a lot of very useful information and details that many either don't mention or don't know.

I like the way you talk and describe the process, born to be on screen!

How to get rid of the paper filter paper taste?

I definitely DO NOT agree with your review. Being Italian and drinking espresso just recently in Italy…. This has the perfect intensity and taste for a true espresso. You can add milk and sugar to sweeten it but anything lighter would make this regular coffee.

Total beginner here. Does it affect double shots or just leave the water running for longer?

People usually dont rinse the filter for drip coffee so it always tastes like paper. Usually the taste is also less refined and more blurred. But at best they can be really similar. The difference is that drip is more consistent but it is also more restricted. With handbrew/pour over you can do recipes simply not possible with drip and thus you can achieve tastes not possible from drip. This is why the best coffees are usually made with pour over and not drip (or espresso).

Do you have to tamper a lot harder with a bottomless? The pressure gauge shows that the pressure is much lower than with a pressured one.

repeat after me ... dĭ-strĭb′yoo͞t ed

Excellent narration. I am From India and I tasted . Very informative

I'm thinking of getting an Aeropress. What is the reason for inverted method?

I would hope they would add different coffees for the our over so the coffee drinker has options

what about adjusting the espresso machine's pressure bars?

I'm considering buying a kalita wave. Which size would you recommend? 155 or 185?

very informative . we have a coffee that grows at 7,900 feet in Benguet

Great channel a great Decalf is awesomely good if you pick the right one . I have liked organic dark roast instant even.

Can you go over grinder cleaning?

Good

I found the carafe in Goodwill and grabbed it not knowing what it was for and I really appreciate your honesty about the flavor. I got this thinking it was a pour over and will probably use it that way.

Thanks for sharing how the Prismo performs with a regular coffee method! That was exactly what I was looking for.

Love how detailed you lay everything out but keep it so concise. Good stuff!

That’s a lot of foam

I just got a nespresso orignal with a frother upgraded from a moka pot. All I'm looking for is a better experience than instant coffee and one which doesn't involve a 15 min ritual to enjoy a cup finished in 5 min. Nespresso offers that experience.

this was amazing, I've always wanted to work in a cafe and this is the closest I could get 😂

Cross the streams.

We used paper filters for years but now prefer the metal filter. We use a little less coffee and get a much bolder taste. Great video, thanks! 👍

Too bad he didn’t note total brew time or what grinder he used.

Hello brother, we are using same machine, but group 2 double shot water extraction how we fix. Can I get advice.

French press? I thought they were called a Cafetière 🤔

finally not just kind of VLOG that shows "you can grind beans to blender" and actually explain hows going on when we grind beans into blender.

You need to use the narrower base pitcher. The new wide base 64 oz pitchers that come with the ascent series are not as functional as the narrower pitchers.

A traditional Italian espresso uses 7grams not the double dose you quote.

I feel motivated as a barista ❤❤❤. Thank you sir

❤❤

A good long shot espresso isnt bitter and over extracted. Is it watery? Well of course but no more so than an americano or long black.

No.... if you ask me.

Paper as metal flows to fast.

This was super helpful, thank you so much.

Can u please tell me how to change the time? Is it on technician menu? Or how can ypu go back from technician menu?

I understand this is an old video but I should comment on your talk about caffeine. Caffeine is one of the most stable compounds in nature. It does not degrade at the temperatures used in roasting. It sublimates at 178ºC at atmospheric pressure. However, at the high pressures within the beans during roasting (up to 6 atm), it does not sublimate. As the temperature increases, part of the caffeine is lost to the exhaust gas as it is dragged by the water vapor coming out of the beans. Caffeine is only moderately soluble in water at ambient temperature but its solubility increases to infinity as the temperature is increased to 100ºC. In the 1940s, the caffeine used in Coca-Cola formulation was extracted from the stuff scraped from the coffee roasters exhaust pipes. To exactly determine how much caffeine was lost during roasting, one should measure caffeine at each roast degree and calculate the amount of caffeine based on the original green bean mass. The total mass loss should be considered at each roast degree.

I get dark roast whole beans and brew in every different way there is from espresso to French press to even keurig. Just depends what I’m in the mood for at the moment. But coffee brand wise, I do like my pricey beans like Kona, Misha, Geisha, Devil Mountain, Death Wish, Black Rifle, Jamaica Blue Mountain and everything Starbucks (I know I know I’m a sucker for Starbucks 😂). When I do want to save money and get my bang for my buck my go-to is Bustello. What will NEVER EVER touch my lips is Folgers. God no. 🤢 🤮 nooooope!! Also for espresso I usually do 4-7 shots. I like my ZING BANG POW 💥 🤯 🥊 throughout the day and before bed as well. Anyone else drink coffee before bed?? I picked it up from my family. We always drink our nighttime cup. ☕️ 🫘 and I also like to wait a half hour to an hr after I wake up in the morning to drink my first cup (of many) of the day. Coffee lovers!!! 🤘🏼

Waw, it was helpful to me

I have a Casabrews machine that has a pressure gauge and shows the pressure as it’s brewing. With the stock portafilter, I can reach optimal pressure, but with the bottomless portafilter, I can’t quite reach optimal pressure. What do I need to do to adjust this? I am very new to espresso brewing, so I’m probably doing a lot wrong!

I would use it just to save space on my small counter. Go figure.

Amazing presenter and content.