Відео

1000!😁🙃🥳

Now I feel guilty about not cleaning my espresso machine and grinder since I bought them about 2 months ago ! 😂

Congratulations Jon & Zee on passing 1000 subscribers!!!!! 🏆🏆🏆🏅

I own several Victorinox Swiss knives and I never knew that head acts as a screwdriver. 😂 And this video has convinced me not to buy a boiler machine. I could never clean up.

Where is that handheld vacuum from?

Hey! Been watching a few of your videos for a month now and cool to see you both on a coffee journey! A couple possible explanation for why your first shot tasted bitter on the first sip and then more sour on the second are: 1. The CO2 in the crema does typically make the coffee taste more bitter 2. The temperature of coffee can drastically changes how it tastes. Generally I will taste more acids as the drink cools down. Don't be afraid to let the espresso coat your entire tongue either! I never really felt like I got the most of the acidity in drinks until I let the espresso go towards the sides of my tongue and cheeks (thats where the acid taste buds live). Another suggestion would be to skip the grind distributor step. It has been shown to unevenly compress only the top of the puck and resulting the tamp to be uneven and cause more channeling. My workflow is to WDT and then give the portafilter a gentle, even tap on the table before using a leveled tamper. Happy drinking!

This is my favorite cup that you guys have and love the crema you've been getting! You can tell the milk is separating before you pour because the pattern doesn't form right away, but a couple seconds after when the foam layer on top catches up to the rest of the milk. I think your milk is sitting too long before the pour, so spin it and pour it asap, no hesitating! Also after you lay the base, don't untilt the pitcher like @7:35 because that causes the milk to separate :(

Hey Zee, great shot!🏅 As @DarthZaidYT explained, its doesn't matter which side the shot pours out from. If you're happy with the shot, why change anything? Each time you change a basket, its like getting new beans, you need to dial in again for the basket, and there are subtle differences between baskets which end up "in the cup". Also, I think you've been lucky so far, as the Rancilio portafilter handle is slightly shallow and not all 18+ gram basket will fit. I had to get a bottomless portafilter for my IMS 18g I was gifted. Have you managed 3 shots between you and Jon, back to back which you've like and have tasted the same, on or off camera? At this stage, I think its all about maintaining consistency. Great shot, glad you've finally found beans you really like.😀

The espresso coming out one side is irrelevant. Water follows the path of least resistance. When the extraction pulls through the basket and falls through the hole to the spouts, it doesn't fall precisely in the middle and split. It flows down one side of the hole, to the split and whichever side breaks the membrane of the water gets the flow first until the flow rate is high enough to break the membrane on the other side as well. It's just water physics and has little to do with determining if you got a good extraction or not.

Went through a stage where I bought quite a few accessories and then realised - hey, do I actually need all of that? Coffee already tastes great, no need to include so many different steps to the process. So ended up returning a bunch of precision baskets and blind shaker and just learned to be satisfied with a bit less :)

gah damn bro u got it perfect, first drip at 6 and finish before 30

Nice one! Looks yummy. Milk looks ever so slightly burnt - can see the feathering around the edges. But I personally like the taste of my coffee with slightly burnt milk also. It is surprisingly yummy. Maybe can try to quicken the cleaning of steam wand or use two hands to work as the milk sits a little long without mixing.

good job guys hope with the round cup your going to make rosetta next time😆

The crema on these beans looks so delightful! Amazing shot. PS: @4:02, did u mean go coarser?

There are puck screens you can buy with a circular cutouts for the shower screen screw, or someone mentioned already to just replace the screw with a flatter one. Also we all have off days, no worries man haha

What a great channel, just binged a few videos!

what dosing ring is that?

Hey Jon, as I mentioned in an earlier video, the original Rancilio double shot basket is a 16/17gram basket, part no 40-100-107. If that's what you're using you're obviously overfilling.

bean size is mostly a factor of origin/tyoe if bean. I have had some reeaaally big ones and some really small ones. its interesting :)

Always handy to have multiple basket sizes. For 18g dose, I typically I use 20g basket with dark roast, 18g basket for medium, and 14-16g basket for light roast. Specifically for yall, dropping to 16g will probably produce a better tasting shot while not putting a dent in your puck.

Great to see another video! Btw Cowpresso is decent; their Golden Cup Blend is pretty good, but do explore other local roasters. The ones below are some of my favourite and are pretty well regarded in the coffee community: 1. Nylon (staff are really enthusiastic and helpful, coffee is great as well) 2. Pocket by Flip 3. Kurasu (though maybe they’re more filter-oriented) 4. Alchemist (Dark Matter is pretty decent, Christmas Fruit Cake is nice) 5. 20grams (staff also very knowledgeable, owner is a roaster) 6. Asylum (interesting processes, resulting in pretty interesting beans, can be a hit or miss) 7. Homeground (they recently moved to a quieter location, a bit expensive, but pretty good, Vanta, which they usually have on hand, is nice) 8. Percolate (they serve Nylon beans but they also import and sell coffee from popular international roasters like Tim Wendelboe, Onyx, Square Mile etc. , a lot of coffee gear there as well) Tiong Hoe is a popular recommendation but imo their standards have dropped a bit these past few years, pretty accessible though, Smoky Quartz is nice. Regardless, generally when you buy coffee, you want to watch out for roast degree, terroir, varieties (eg Gesha, Bourbon, SL28 etc) and processing (natural, washed, anaerobic natural, honey etc). Try searching for Lance Hedrick or James Hoffmann’s videos on it, they’re pretty great guides. Edit: The videos: ua-cam.com/video/T9F3x7hU5O8/v-deo.htmlsi=KUkM2aY2qgY0LFby ua-cam.com/video/O9YnLFrM7Fs/v-deo.htmlsi=dzYof_6ki7JYNsAS Also, forgot to comment last time, but this is a pretty great resource, especially for water which is a surprisingly important component: espressoaf.com

I saw another comment the other day about tasting the beans pure. I concur. I do it with my espresso beans as well, especially when I feel unsure of what to taste. You can do a standard cupping taste test or brew filter coffee; no need to drink everything as it is just a taste test. I did a V60 for my latest bag of beans because I wanted to find its optimum taste for matching purposes. For me, V60 is the technique that gives me the perfect sweetness every single time. It just doesn’t have the thickness of espresso and doesn’t do well with milk. That’s why V60 is my preferred way for tasting - it is like drinking whiskey neat. Professionally, baristas do cup-taste the beans before making the espresso. It is not something out of the way. For your consideration 😊❤

oh nooo, the dent 😢 felt sad for you

Maybe I will try Cowpresso soon. I highly recommend Tiong Hoe - Indian Monsoon and pretty much anything. Homeground is my other favourite here in Singapore. There is also Five Oars and %Arabica. But Tiong Hoe 👍👍👍. And wow! These beans are lightly roasted compared to many standard espresso ones. Excited to see how they go!

I think this family's videos are great. There hasn't been another video on my homepage for 2 days. Their efforts and determination should definitely be appreciated. LezZ Go❤

I had the exact same problem with my rancilio Silvia when I first tried out the puck screen. Almost Destroyed My puck screen. So I made a very small and cheap but amazing Upgrade to my group head. But an M5 x 16mm countersunk hex screw and replace your showerhead bolt with this screw. Unlike the stock bolt that comes with the Silvia which presses down on the puck screen, the countersunk screw sits flat with the shower screen so you get more space for your coffee grounds with the same size basket

Hi Jon! I just bought the Varia VS3 last week. I already returned it to be properly greased up. But I still experience the grind setting moving one tick. Did you have it the same? If yes how did you deal with it? Do you know what part of the grinder should I grease?

if you don't like the bitterness, try to pull a ristretto.. 1:1 ratio and i think your pull is too fast.. try 30sec for 1:2 ratios

Def need a smaller scale... Acaia lunar and a finer grind. Using a paper filter at the bottom of the basket also helps.

try a round cup next time

22 isn’t necessarily fast. I work at a high end café and we run most shots at 11s We probably use lighter roasts than you’re using here, but make sure to dial in for your preferred liking and not what people on the internet suggests for time.

Hey Jon, personally I'd ditch the old coffee already, I think @PositivelyNice mentioned stale beans run fast. Brew them using a different method, (i.e. French press) and see if you're getting the tasting notes. I recently watched @jameshoffmann run at the 2007 WBC. No RDT, no WDT, no portafilter collar, no leveller, no assisted tamper. Just his hands and a tamper! Oh the days of simplicity!😔 Are you using straight tap water? Or are you treating it first, i.e. via a Brita filter or even with additives like Third Wave Water? Great prep and steaming, impressive art, shame about the beans themselves.

The human heart looks approximately like the one in this glass, don't worry. It looks great.❤

When is the schedule of cleaning machine and grinder, dear John and Zee 😄😄

😂 nice cup that suits your aesthetics Yes, the extraction time is too low to yield anything good. I might not drink the cup at all if I see the time at 22 s.

Honestly I wonder what went wrong with the milk, it looked perfect until you poured it... 🤷🏻‍♂️ Oh well. At least the new cup looks sick

different how?

Everyone, this is zee, She is pulling a turbo, She has a Varia but secretly, she wants a Zerno Preppin' the puck like its giving an important speech, milk is so white, it could be MJ post bleach She's aligning the pitcher Halfway and a quarter Lance is her teacher Texture hard, but zee is trying harder Breezing through the steps faster than ever it seems, yet everybody's yapping on about the god damn beans Give em a break, it's only just the 28th day In that time y'all couldn't tell no sour from bitter okay? Sometimes we gotta settle for a mere 5 outta 10 So we appreciate the 9s way more, only then Peace

Если хотите убедится, что молоко готово.Купите термометр...Если мне память не изменяет, то температура должна быть от 60-70 градусов.Могу ошибаться, но точно не ниже 50 градусов!!!И не выше 75 - молоко будет портится

Когда вы уже экстрагируете эспрессо.То я бы не отталкивался от времени в 20 секунд.Я бы смотрел на граммы.Вы же хотите получить 40 грамм эспрессо.Тогда остановите на 40 граммах.У Вас получилось 43,значит напиток будет не такой насыщенный.Уже движения более уверенные!И молоко не расплескалось)!Но видно, результат Вам не очень понравился...

Хотя я не имею такого оборудования как у Вас...Оно прям крутое).У меня гейзерная кофеварка...Я только начал интересоваться кофе.Но посмотрел уже на столько много видео на эту тему, что просто вижу сны на эту тему 😅.Хочу купить кофемолку ручную.Сейчас пытаюсь понять, какой кофе мне нравится.И пытаюсь понять дозировки.Весы заказал.Буду учиться, как и Вы).Желаю Вам огромной удачи)!

Лично мне не понравился звук помола зерна.Он был не равномерный...жернова работали то быстрее. то медленнее это хорошо слышно.Я предполагаю , что помол был не равномерным.Хотя на видео , вроде все хорошо...ровненько.Я бы еще не спешил , когда разравнивал помол...Спешка не к чему.Лучше не спеша, но ровно и с удовольствием от процесса.

Когда греете молоко.Тактильно ощущайте температуру.Посмотрите, как это делают другие бариста.Когда затягиваете холдер.Возьмите ручку ближе к краю.Вам так будет легче затягивать.Так как рычаг будет больше и давить будет легче.

you guys are doing much better on your milk! nice and clean base too

Very good puck prep, the coffee beans were a little old probably because the container isnt very air tight. Also at the time of introducing air into the milk you should take a bit longer, introduce air for three to four seconds more or until the jug starts to get warmer to the touch. Then lower the steam wand so you can get better microfoam. Also one last tip try a different kind of mug so that it will be easier for u to pour latte art. Good Luck and keep enjoying coffee

a little advice, your pre infusion is too fast, in just 6 seconds the extract comes out. the ideal pre infusion time is 8 seconds-10 seconds, my advice is the grind can be finer. from the current one, go down 1 number. then when tamping, what I see is you use a click temper, my advice is to use your right hand for more precision. the click tamper also has a setting, try it at 25-28g. good luck

Try starting your latte art within 10 seconds after steaming the milk. This simple step can make a significant difference in the final result. 😊

Nice, semangat kakak❤

Might just be the beans… :) Can try again when the refill comes in I learnt this the really hard way. When I restarted using my Cafelat, there was zero pressure in the portafilter and I thought that my grinder wasn’t working even though C40 and 1zpresso only has a 1% chance of ever failing since I use them 1-2 times a month. I bought an electric grinder regardless because I thought manual grinder spoilt. I googled and found out that my beans were flat. Bought a fresh bag of standard beans and the pressure was hard on again. Your shorter pull time may just be a variable that happened because the beans get older by the day. Not to mention that a number of others already brought up the storage box issue many times. Haha. So, that can’t be helped. Maybe… don’t fill up the jar all the way? You may want to be more mathematical about this and weigh out how much beans goes into the jar. Like 20 g x 2 people x 5 days = 200 g, maybe put in 220 g to give one dose allowance. So, you will always finish your jar every 5 days. As for the workflow, the workflow is well-sequence already but can do with less redundancy. For example, you seem to cross hands and shift things more often than I see in numerous barista POV videos in Korea, Australia, etc. Where to put your puck filter? What’s the timing to heat your mug? How to move the scale under the portafilter smoothly? It may be good to review your own video against the 1 h workflow POV type and refine yours. If you put down 1 thing, put it down only once, where it should be. If you knock/tap something, do you really need to do it so many times? 😂😂 For example, with the way you all managed to refine RDT and the dosing cup, I believe the grounds came out on 1-2 knock. With the leveller, you do not need to manually tap your portafilter before levelling. It is excessive. The leveller is supposed to do your work for you. Also, the leveller is actually just a diameter wide ruler that spins in a circle. So, give it 2 full spins and you are good. The reason is because this leveller thingy is an excess that aids in professional peak hour setting. Anyone can do without this thing if they can see that the puck is fairly level. Your tamp is a spring tamp (I can hear the sound). You do not need to press that hard too. By the way, I do notice you all have your arm slanted during tamping. This will cause the barista to hurt over time. You can align your wrist with your forearm and the handle of the tamp. Force from vertical, above. Use your body weight to push vertically through your arm and wrist down directly onto the puck by leaning in and over the arm. As for milk, please try practising touch with a thermometer. 😂😊 It is fairly affordable on Lazada and Shoppee. Just get the standard meat one that is DIGITAL. Also, Daiso has got a really nice round bottom 170 mL coffee cup now. But it is all white.

Hey Zee, WOW! Your puck prep has gotten really quick since your first few attempts. When it comes to the texture of the milk, I have been told of a quick test: Once poured, place a teaspoon flat on the top of the milk/foam. If it then sinks at around 7 secs then its a latte, after 7 seconds then its a cappuccino. Not sure how true that is though. I think the only way you're going to get accurate temps with the milk is a thermometer, but that means more fiddling about whilst steaming... I'm a little dubious about the shot timing/grind size, but great workflow. Let hope your next bag of beans get you to a better consistency with the shots.😀