Thanks for a good quick overview. I would like to add some info in the comparison between the Profitec Pro 600 and 700. The 700 can be used with its water tank but is also plumbable for direct connection to the water mains, connection hose is included.
I liked the tour of your machine. I mainly drink black coffee, so espresso shots are all I thought I'd be interested in, but I see you can turn the steam boiler off/on. So worth having that option. I've watch videos on latte art, would like to learn that. Thanks for sharing. I think your English is just fine. Just me from the USA
I also have the Profitec Pro 600 and my Machine shipped with the 4 hole steam tip. Boy oh boy, you talk about steaming very quickly. You really have to know what your doing but boy is it fun,,,
Thanks Dave, yeah there's a heck of a lot to steaming - I'm going to do a full video dedicated to learning to steam milk on the various different types of home espresso machines. Cheers :-)
1:18 not important, but it looks like a flat blade screwdriver slot from here. Is that skimmed milk? It seems to be generally used. You have probably mentioned it before, but I forget. (I've paused the video because it's so easy to lose the first questions when you think of the second) Watching the rest means I now know how you judge the temperature... By the way, almost every cup I've seen brewed is a single cup but always under the splitter, which as here seems a bit wide for an expresso cup. Hope the buzz has worn off a bit by now.
Hi Jim, haha, you're right, Doh! ;-). Full fat milk, always. I find it's easier to texture, due to the higher fat content, and I prefer the more velvet mouthfeel in the cup than with semi. Yeah, I wouldn't usually pull the shot into a glass, I'd usually just go straight into the cup - but I just used whatever glass I had to hand to give a better visual of the shot. Unfortunatly yes the buzz has worn off now ;-). Cheers.
So glad you mentioned pre-infusion on this machine, because it is rarely talked about in other reviews. Is the length determined by the barista, or pre set by the machine? Thanks for the review.
I do hope you're talking Fahrenheit, not Celsius! 😆. I'd recommend 140-150 F (60-65C) some people go hotter than this, and if you're happy with the taste at a hotter temp then great, some people are. I find it starts to taste a bit flat when I go beyond this temp. Cheers, Kev.
Thanks for the tips , great video. But is this machine really support pre-infusion? Because I did not see the pressure gauge move when you turn the stick to half position, and I was told by my supplier that this machine doesn’t have this function. Although he could be wrong , is there any other pro 600 users can confirm this?
Thanks Jason :-). Re pre-infusion, your supplier is probably saying that the pro 600 doesn't have true line pressure pre-infusion, which is correct, and most don't, as far as I'm aware the only non-commercial espresso machine that does have this is the pro-700. I think it's because a machine has to be plumbed in to deliver line-pressure pre-infusion, and you can plumb in the pro700, as it's a rotary pump machine.
@@Coffee_Kev I was reading somewhere on reddit that if you turn the lever right above 45 degrees it does start letting water through, correct? I believe someone had tried this without the portafilter on and they saw a bit of water coming through and the timer had not started. if that's the case, this is awesome! I'm between getting this PRO600 or maybe Rocket Mozzafiato.
Might be wrong, but I think this is one of those machines that have a “pre-infusion chamber” in the group head which holds a certain amount of water at brew head temperature. Those wet the puck using the water in this chamber before the pump engages (unless it’s a rotary pump machine and plumbed in, in which case it will start at your mains water pressure and go up from there), and then when you lift the brew lever all the way up the pump engages for the rest of the shot on your now ‘pre-wetted’ puck. Maybe they should call it ‘pre-wetting’ rather than pre-infusion, but I guess that doesn’t sound so fancy 😂
Thanks for a good quick overview. I would like to add some info in the comparison between the Profitec Pro 600 and 700. The 700 can be used with its water tank but is also plumbable for direct connection to the water mains, connection hose is included.
Thanks for that, This is one of my older posts :-)
Cheers
Kev
I liked the tour of your machine. I mainly drink black coffee, so espresso shots are all I thought I'd be interested in, but I see you can turn the steam boiler off/on. So worth having that option. I've watch videos on latte art, would like to learn that. Thanks for sharing. I think your English is just fine. Just me from the USA
Cheers Kevin 👍
I also have the Profitec Pro 600 and my Machine shipped with the 4 hole steam tip. Boy oh boy, you talk about steaming very quickly. You really have to know what your doing but boy is it fun,,,
Thanks Dave, yeah there's a heck of a lot to steaming - I'm going to do a full video dedicated to learning to steam milk on the various different types of home espresso machines. Cheers :-)
How do you find the pump sound? Obviously house dependant but my only concern with the 600 is waking the kids early !
1:18 not important, but it looks like a flat blade screwdriver slot from here. Is that skimmed milk? It seems to be generally used. You have probably mentioned it before, but I forget. (I've paused the video because it's so easy to lose the first questions when you think of the second) Watching the rest means I now know how you judge the temperature... By the way, almost every cup I've seen brewed is a single cup but always under the splitter, which as here seems a bit wide for an expresso cup. Hope the buzz has worn off a bit by now.
Hi Jim, haha, you're right, Doh! ;-). Full fat milk, always. I find it's easier to texture, due to the higher fat content, and I prefer the more velvet mouthfeel in the cup than with semi. Yeah, I wouldn't usually pull the shot into a glass, I'd usually just go straight into the cup - but I just used whatever glass I had to hand to give a better visual of the shot. Unfortunatly yes the buzz has worn off now ;-). Cheers.
I luv your bloopers!
Thanks :-0
So glad you mentioned pre-infusion on this machine, because it is rarely talked about in other reviews. Is the length determined by the barista, or pre set by the machine? Thanks for the review.
The way he did it, it didn't do anything. Should've been more tilted up just right before cranking up for brewing to let it drip for the pre infusion
Very entertaining - more please :)
Great video. Do you recommend it? Im very close to pulling the trigger and ordering the 700 with a rotary pump.
Thanks :-). I can't fault it, lovely machine, and from what I can gather the 700 is even better although I've not reviewed the 700.
Nice video! How does it compare to a Lelit Bianca? Profitec also has a flow control kit for this model and you can do preinfusion that way.
Is 165 degrees for milk the right temp? I hear so many people say 140 but doesn’t seem very hot.
I do hope you're talking Fahrenheit, not Celsius! 😆. I'd recommend 140-150 F (60-65C) some people go hotter than this, and if you're happy with the taste at a hotter temp then great, some people are. I find it starts to taste a bit flat when I go beyond this temp. Cheers, Kev.
Whoa, isn't the stream val spring loaded? you shouldn't make that many turns to start the steaming and not close all the way to wear out the valve.
Flathead screwdriver for the pressure screw - but I nitpick sorry! 😂
Thanks for the tips , great video.
But is this machine really support pre-infusion?
Because I did not see the pressure gauge move when you turn the stick to half position,
and I was told by my supplier that this machine doesn’t have this function. Although he could be wrong , is there any other pro 600 users can confirm this?
Thanks Jason :-). Re pre-infusion, your supplier is probably saying that the pro 600 doesn't have true line pressure pre-infusion, which is correct, and most don't, as far as I'm aware the only non-commercial espresso machine that does have this is the pro-700. I think it's because a machine has to be plumbed in to deliver line-pressure pre-infusion, and you can plumb in the pro700, as it's a rotary pump machine.
@@Coffee_Kev I was reading somewhere on reddit that if you turn the lever right above 45 degrees it does start letting water through, correct? I believe someone had tried this without the portafilter on and they saw a bit of water coming through and the timer had not started. if that's the case, this is awesome! I'm between getting this PRO600 or maybe Rocket Mozzafiato.
Might be wrong, but I think this is one of those machines that have a “pre-infusion chamber” in the group head which holds a certain amount of water at brew head temperature. Those wet the puck using the water in this chamber before the pump engages (unless it’s a rotary pump machine and plumbed in, in which case it will start at your mains water pressure and go up from there), and then when you lift the brew lever all the way up the pump engages for the rest of the shot on your now ‘pre-wetted’ puck. Maybe they should call it ‘pre-wetting’ rather than pre-infusion, but I guess that doesn’t sound so fancy 😂
How long to warm up before brewing?
15-20 minutes for my Pro 600.
nearly a minute for steamin? damn thats long
youe accent is stonger in this older video. he is like your younger brother. slightly deeper voice