hey I saw that you decided to go with a DF64 instead of the Baratza Sette 270 Conical Burr Coffee Grinder, two questions: 1. How come you went with the DF64? 2. What has your experience with it been like so far? Love the videos thank you!
Hey! Overall, I had heard much better feedback about the DF64 from people within the industry that had experience with both. I also like the aesthetic, build quality, and simplicity more so than the 270. The zero retention functionality is awesome and it's done really with both filter and espresso (where the 270 is geared towards espresso). I like the DF64 a lot. I am planning on eventually doing some sort of review video but don't know when. It's producing delicious filter coffee and espresso and is on par with the Kinu but is automatic so even better :)
Stumbled upon your channel as I'm about to pick up a second hand Gaggia Classic Pro tomorrow. Appreciate your enjoyable videos and hope for more! Wondering why you are switching between milk pitchers? And also looking forward to the tutorial. Cheers!
Great video! Love your channel and thank you for the content! I have one question: Can you simply unscrew the plastic handle part of the portafilter that Gaggia comes with?
They're 15oz pitchers from Slow Pour Supply! It's taken about a year and a half... but yes I'm getting consistently good milk that rivals what I get in the cafe.
@@nathanjhanna Thanks! I just ordered a 17oz (500ml) Motta pitcher. Would love to get a Slow Pour Supply but I would need to import to South Africa. I've also order the one hole steam wand tip from Shades of Coffee. I am hoping that might make steaming the milk easier.
For sure! I'm dosing 18g and yielding 40g in about 40 seconds in this video. I'm using the Burundi Kibingo from Wonderstate Coffee and I found that more sweetness and complexity comes through by grinding finer and letting more water run through the puck. If I were drinking this as just espresso, I probably would aim for a 37 second shot but since it's a flat white I just ran with it haha. At the cafe we've been playing around with >35s shots with a 4-10 preinfusion and have been loving the results with our lighter roasted single origins.
@@quikrain 30 seconds is definitely usually a good shot range. In my experience, for some coffees it's best to grind as fine as you can until you reach channeling (just to pull out maximum flavor and complexity). In this video, you might be able to notice that there is no macro channeling in the shot. So yeah it's a little long haha but it tastes great!
Love your videos and you made me pull the trigger on a manual grinder to go with my GCP. That way I can save for a fancy electric grinder :D I'm in an area with hard water, so I forbid myself to use straight tap water with my machine... So I was wondering, do you use filtered water, bottled water or just tap water?
I use 100% purified water for espresso! Might try third wave water sometime for pour overs but I haven't yet. We have a fancy water system at the cafe and coffees and espressos at home are just as tasty with just purified water (this could be slightly controversial but it's just my opinion haha).
Omg, your steaming skill its amazing, i cant wait to see a tutorial 👀
Thanks for your videos!
Would you consider doing a GCP milk frothing tutorial? Having trouble with getting good milk steaming for art
Absolutely! That's a great idea.
Going to turn my gaggia on nowww 😄
hey I saw that you decided to go with a DF64 instead of the Baratza Sette 270 Conical Burr Coffee Grinder, two questions:
1. How come you went with the DF64?
2. What has your experience with it been like so far?
Love the videos thank you!
Hey! Overall, I had heard much better feedback about the DF64 from people within the industry that had experience with both. I also like the aesthetic, build quality, and simplicity more so than the 270. The zero retention functionality is awesome and it's done really with both filter and espresso (where the 270 is geared towards espresso).
I like the DF64 a lot. I am planning on eventually doing some sort of review video but don't know when. It's producing delicious filter coffee and espresso and is on par with the Kinu but is automatic so even better :)
Stumbled upon your channel as I'm about to pick up a second hand Gaggia Classic Pro tomorrow. Appreciate your enjoyable videos and hope for more!
Wondering why you are switching between milk pitchers? And also looking forward to the tutorial. Cheers!
How do you like your GCP ?
@@Porsche993-j6k been great! It already had PID installed which is helpful. Still finding the steam power a little inconsistent but overall very good!
Thank you for repping local artisans!
Absolutely loving your channel man! Got a quick question, which furniture do you use for your setup? Keep up the awesome stuff!
Great video! Love your channel and thank you for the content! I have one question: Can you simply unscrew the plastic handle part of the portafilter that Gaggia comes with?
Sadly, no. That would be amazing though.
Hello Nathan, I have the Kinu M47 simplicity and would like to know the course setting for a triple shot espresso. Thank you!
Do you use 9 bar opv spring or its the default 12 bar?
How many grams of coffee do you use for one shoot or double shot?
What size pitcher are you using and how have you found steaming milk on the Gaggia Pro?
They're 15oz pitchers from Slow Pour Supply! It's taken about a year and a half... but yes I'm getting consistently good milk that rivals what I get in the cafe.
@@nathanjhanna Thanks! I just ordered a 17oz (500ml) Motta pitcher. Would love to get a Slow Pour Supply but I would need to import to South Africa. I've also order the one hole steam wand tip from Shades of Coffee. I am hoping that might make steaming the milk easier.
What basket and portafilter do you use?
I would really like to know where you get your cup/bowl from :(
I got the cup from Jessica. Her Instagram is @littlefireceramics !
How many rotations are you on the Kinu for espresso?
I'm using the DF64 now so it's been a while but I think I rotated twice around from my zero (which was 0.6) and then usually ended up on 2.6.
Is this tamper heavier than the barista hustle?
It's much lighter! I prefer the feel of the BH tamper after owning both for a while.
Could you tell me the brew ratio and brew time?
It seemed a bit long at around 42sec in this video. I'm a beginner and stick to 30 sec. I'm curious his thoughts on a longer brew time.
For sure! I'm dosing 18g and yielding 40g in about 40 seconds in this video. I'm using the Burundi Kibingo from Wonderstate Coffee and I found that more sweetness and complexity comes through by grinding finer and letting more water run through the puck. If I were drinking this as just espresso, I probably would aim for a 37 second shot but since it's a flat white I just ran with it haha. At the cafe we've been playing around with >35s shots with a 4-10 preinfusion and have been loving the results with our lighter roasted single origins.
@@quikrain 30 seconds is definitely usually a good shot range. In my experience, for some coffees it's best to grind as fine as you can until you reach channeling (just to pull out maximum flavor and complexity). In this video, you might be able to notice that there is no macro channeling in the shot. So yeah it's a little long haha but it tastes great!
Love your videos and you made me pull the trigger on a manual grinder to go with my GCP. That way I can save for a fancy electric grinder :D
I'm in an area with hard water, so I forbid myself to use straight tap water with my machine... So I was wondering, do you use filtered water, bottled water or just tap water?
I use 100% purified water for espresso! Might try third wave water sometime for pour overs but I haven't yet. We have a fancy water system at the cafe and coffees and espressos at home are just as tasty with just purified water (this could be slightly controversial but it's just my opinion haha).
@@nathanjhanna when you say purified water, you mean something like a Brita or what exactly.
@@JoseGabelaCuesta I mean 100% purified water from the grocery store.