This is the greatest comments section I've read in a long time. Well done on your ability to elicit so many amusing comments from both the likers and the haters.
It literately makes me smile to watch this video. I really appreciate and fully understand what you are doing here and how this process must have evolved over time prior to settling in on this final method. When my wife, children and friends mention OCD to me, I will now know deep down that the world is teaming with fellow OCD'ers. I take that as a complement and I hope you do as well. Keep up the good work.... I get it.
18g beans are little too much....try 16g beans with finer grinding setting. Too much beans in portafilter and too much temping...1 gentle temping is all you need
My shots look nice and creamy and taste great without all the fuss. I don't need a PID or any other special equipment. Guess everyone needs different rituals to make them happy.
Interesting....I too find making espresso very ritualistic and try to repeat the exact steps every time, I presume you used the tiny whisk to break-up an clogs in the freshly ground coffee? Why the use of two tampers? (genuinely interested) all your other processes I understand.
I have a feeling ones a "leveler". Maybe the other one has ridged bottom? Even then, that doesn't give an even shot. He pulls a 9-bar, and what I assume 25 lbs of pressure, plus 19 g of coffee is one sour shot. Idk if I can relate.
@@AZEOforreal 19-20g is pretty common for larger baskets. So long as you're aiming for about 38-40g of liquid out you should be extracting pretty nicely.
Adding dialogue and captions would be nice, What else did you add to the coffee? Why did you tamp it twice? How did you have your PID set? Why not share all of that 'research' you did?
meticulously weighing grounds, whisking to remove channels. Then lastly stabbing your finger in the puck, removing an unspecified amount og grounds defeating the entire effort...
I don't really care about all of that fussy stuff, but the biggest problem I saw was the amount of time that the portafilter was out of the machine and cooling. That's it.
There’s careful, and then there’s faffing. I have the same basic set-up. Not explained, but very important, is your chosen grind size, as is the brew temperature, which appears to be 10 degs too high. But thanks for the trouble in making the video.
Everything about Starbux is mediocre at best. The very best espresso you will find at those shit holes can't come close to average home espresso. Those that think Starbux is worthy are just ignorant of what good coffee can be. All they've accomplished over the years is bastardizing all things coffee and adding dumb ass slang lingo for their proprietary shit in a cup.
This is very good espresso machine because it's pulls really thick espresso crema. Espresso supposed to whole in crema not a littlebet on top. Starbucks it's commercialized espresso and taste it's burn because they toast beans really black. Best espresso beans comes with not darker than milk chocolate color. If it's darker it's taste burn
Damn that's a hell of a ritual you have to go through for a double espresso. I guess it pays off in taste at the end. Nice shot, but would it not be better to become proficient without having to weigh each time?
You have a really nice set up...can I know what you were doing right after you pour the grind into the filter ....you hands were blocking the camera. You were doing something as if sprinkling salt or pepper into something ....thank you! Nice crema!!
Thank you for watching my video. It is for re-dispersing the coffee powder that is agglomerated after grinding. In fact, Rocky Grinder is originally agglomerated well. If you look closely, you'll know what it is. That's what I made myself.
if you watch hoffman it's not how it looks it's how it tastes...mine looks like yours and i know i do everything wrong....but to me my coffee tastes fine
Hi there :) Very meticulously made, but beautiful shot !!! :D I just bought a Silvia M and PID controller. I had a question regarded the SV (set value) on the auber PID controller. Do you set it to 102C ? And how long do you wait for it to properly warm up ? And where did you purchase the brew pressure dial from ? Would love to hear back from you Thanks !
Nice set up you got!! I have the rocky and silvia to. I'm wondering what brand is your scale? I try to found one that fit under the rocky with no luck. Let me know please!
Why two tampers? Why all the messing around with the scale for an exact amount, when you end up spilling a bunch of grounds? Why bother with the blade or whatever it is that you are using to 'cut' into the grounds, or whatever it is that you are doing at about 1:38? (And for the 'best espresso' preheating your cup would be a nice touch.)
Uwielbiam to, przerost formy nad treścią godzina przygotowania 2 tampery pid czasomierz jakies jajko drucik do rozbicia kawy. A tu? poprawne espresso nic więcej nawet tygrysek praktycznie zerowy.
I had ordered the PID at www.auberins.com. So, one of the temperature variables was fixed, so the quality of the Esso which had been going back and forth before was surely stable. And when I ordered the PID I added blue LED to my option for about $ 10, it looks more stylish than a red LED. The red LED is somewhat factory-like, but it was not so expensive. Rancilio pressure gauge was ordered in Rancilio retailer in Korea and the capillary tube were ordered in www.chriscoffee.com in USA. For more detail refer to below link but this is Korean you can use google translation naver.me/Fkcf4s5O
While I appreciate the extreme attention to detail, you’ve likely gone far past the law of diminishing returns in your extensive ritual. It’s probably OCD, but your shot wouldn’t likely taste any different if your ritual was drastically simplified or reduced.
She changed the ratio. Someone might correct me but I believe usually when using darker roasts you would use more coffee for a smaller yield and vice versa. This avoids over-extracting the coffee.
be interesting to know what receipt ratio you were going for, the extraction looked very quick, what yield were you after? and what's your PID settings?
@all_rude_people: holy s***, stop the trolling you hate breeders. let a guy have his passion for coffee and stop attacking people just because of YOUR opinion regarding the matter. @debyet3: thanks for the video. have the same combo and had some minor difficulties which I can now identifiy. the rocky creates some clumps I should break up...
Wow after all that your shot is extracting much too fast and you over-extract, letting the acidic compounds overwhelm the coffee oils. Awful looking espresso. Just awful.
I’m not sure how much extraction is standard for you but it is doppio basket he used and it is about 30 seconds extraction time which is near perfect timing and amount.
bad shot....when I see all the effort and I see the results - showed here in youtube - I wont buy this machine - Its okay if you drink one espresso a week, but 5 times a day this pathological manners, no thx btw...bad shot, in this vid
![Дон ДОН, Алаудинов и СБЕЖАВШИЕ из под Курска ахматовцы 😁 [Пародия]](http://i.ytimg.com/vi/dEfCf5IK26Q/mqdefault.jpg)
This is the greatest comments section I've read in a long time. Well done on your ability to elicit so many amusing comments from both the likers and the haters.
It literately makes me smile to watch this video. I really appreciate and fully understand what you are doing here and how this process must have evolved over time prior to settling in on this final method.
When my wife, children and friends mention OCD to me, I will now know deep down that the world is teaming with fellow OCD'ers. I take that as a complement and I hope you do as well.
Keep up the good work.... I get it.
Two pastel color cups.
Two tampers.
...i knew this gotta be good to watch.
I don't know why there are so many negative comments here but that was great technique and a very good looking shot. Well done.
That's because it's so easy to say negative stuff on UA-cam with no repercussions.
Have to wake up an hour early
he wouldn't make it Italy, they would be like hey hurry the F up!!!
two tampers be like.. wtf !! 🤨🤔
Can i have 6 lattes please i'll go read war and peace and come back
what a set up man... i like your spirit with all those nick nack
such professional, much crema. nice presentation
Holy fuck the comments here are ridiculous. Great setup and nice method bro
must be a joy to live with... me, my Smart Grinder Pro and my Gaggia would have been done and enjoying the coffee by the time you were egg-knocking.
If you turn the boiler on (with the steam switch) right when you pull the shot, then your temp will stay stable throughout the shot.
Thanks for the video. Please post the links of the additional accessories you used. I really liked that whisk. Can you please provide the links?
18g beans are little too much....try 16g beans with finer grinding setting. Too much beans in portafilter and too much temping...1 gentle temping is all you need
Oh, for the love of god.
this is OCD to the max.
Kevin McAuslan That's not just OCD, that's CDO.
That´s not CDO it´s COD
Haha how many times does he want to tap the portafilter!!! 🤯
It's actually Reddit, science, and not wanting to settle for the crappy espresso everyone else drinks without knowing it could be much better.
My shots look nice and creamy and taste great without all the fuss. I don't need a PID or any other special equipment. Guess everyone needs different rituals to make them happy.
Meticulous execution with adept technique. I think the coffee looks great!
Hello, a great shot on your espresso! May I ask you about how do you install the pressure guage? I would love to do it too! Thanks in advance.
What the....., is this a record attempt for making the loooooooooooooongest and sloooooooooowest coffee?
dog it must take you DAYS to dial in
Interesting....I too find making espresso very ritualistic and try to repeat the exact steps every time, I presume you used the tiny whisk to break-up an clogs in the freshly ground coffee? Why the use of two tampers? (genuinely interested) all your other processes I understand.
I have a feeling ones a "leveler". Maybe the other one has ridged bottom? Even then, that doesn't give an even shot. He pulls a 9-bar, and what I assume 25 lbs of pressure, plus 19 g of coffee is one sour shot. Idk if I can relate.
@@AZEOforreal 19-20g is pretty common for larger baskets. So long as you're aiming for about 38-40g of liquid out you should be extracting pretty nicely.
@@AZEOforreal the sourness of a shot doesn't come from the dosage or tamp pressure, but from underextracting the coffee.
Where did you get that add-on pressure gauge?
Adding dialogue and captions would be nice, What else did you add to the coffee? Why did you tamp it twice? How did you have your PID set? Why not share all of that 'research' you did?
meticulously weighing grounds, whisking to remove channels. Then lastly stabbing your finger in the puck, removing an unspecified amount og grounds defeating the entire effort...
No he didn't
That didn't happen.
Gosh if you ever work as a barista, customers gonna get really pissed
Great shot. It almost looks religious :)
lmao 🤣😆
no flush?
I don't really care about all of that fussy stuff, but the biggest problem I saw was the amount of time that the portafilter was out of the machine and cooling. That's it.
Nice set up!
Hello. good job. Can you tell us how you installed the pressure gauge on the machine, please?
Awesome stuff!
bad tamping technique
You’re not supposed to put your full body weight into it?!
PID settings look good
There’s careful, and then there’s faffing. I have the same basic set-up. Not explained, but very important, is your chosen grind size, as is the brew temperature, which appears to be 10 degs too high. But thanks for the trouble in making the video.
where did you get that wooden egg from?
the egg is from IKEA.
If it requires that much preparation in order to pull a mediocre shot, then why not just work at Starbucks?
Everything about Starbux is mediocre at best. The very best espresso you will find at those shit holes can't come close to average home espresso. Those that think Starbux is worthy are just ignorant of what good coffee can be. All they've accomplished over the years is bastardizing all things coffee and adding dumb ass slang lingo for their proprietary shit in a cup.
This is very good espresso machine because it's pulls really thick espresso crema. Espresso supposed to whole in crema not a littlebet on top. Starbucks it's commercialized espresso and taste it's burn because they toast beans really black. Best espresso beans comes with not darker than milk chocolate color. If it's darker it's taste burn
@@richardcranium9415 "proprietary shit in a cup" ... I like this word.
Sure he is very precise and all but there are a few obvious mistakes
List them.
where can I find that "thing" you used at 01:45 ? and how is it called?
I had to fast forward lol that is one slow shot !!
A second tri-pod would have been nice.
Damn that's a hell of a ritual you have to go through for a double espresso. I guess it pays off in taste at the end. Nice shot, but would it not be better to become proficient without having to weigh each time?
or weigh the bean and grind it all.
instead of weigh the grind bit by bit...
You have a really nice set up...can I know what you were doing right after you pour the grind into the filter ....you hands were blocking the camera. You were doing something as if sprinkling salt or pepper into something ....thank you! Nice crema!!
Thank you for watching my video. It is for re-dispersing the coffee powder that is agglomerated after grinding. In fact, Rocky Grinder is originally agglomerated well. If you look closely, you'll know what it is. That's what I made myself.
Wow Thank you for explaining that! I also love that shield! I always feel that I wasted a lot while pouring here and there.
if you watch hoffman it's not how it looks it's how it tastes...mine looks like yours and i know i do everything wrong....but to me my coffee tastes fine
😆
Hi there :)
Very meticulously made, but beautiful shot !!! :D
I just bought a Silvia M and PID controller. I had a question regarded the SV (set value) on the auber PID controller. Do you set it to 102C ? And how long do you wait for it to properly warm up ? And where did you purchase the brew pressure dial from ?
Would love to hear back from you
Thanks !
Nice set up you got!! I have the rocky and silvia to. I'm wondering what brand is your scale? I try to found one that fit under the rocky with no luck. Let me know please!
Well you made 1. Hoo f'n Ray. Now make 5 or 10 for your dinner guests.... oh they left.
Why two tampers?
nice setup, but elbow should be at 90 degrees when tamping :-) extraction was too fast
Why two tampers? Why all the messing around with the scale for an exact amount, when you end up spilling a bunch of grounds? Why bother with the blade or whatever it is that you are using to 'cut' into the grounds, or whatever it is that you are doing at about 1:38? (And for the 'best espresso' preheating your cup would be a nice touch.)
Uwielbiam to, przerost formy nad treścią godzina przygotowania 2 tampery pid czasomierz jakies jajko drucik do rozbicia kawy. A tu? poprawne espresso nic więcej nawet tygrysek praktycznie zerowy.
hi, I have a question, where did yoy buy the electronic chronometer, or your rancilio is a special model.
I had ordered the PID at www.auberins.com. So, one of the temperature variables was fixed, so the quality of the Esso which had been going back and forth before was surely stable. And when I ordered the PID I added blue LED to my option for about $ 10, it looks more stylish than a red LED. The red LED is somewhat factory-like, but it was not so expensive.
Rancilio pressure gauge was ordered in Rancilio retailer in Korea and the capillary tube were ordered in www.chriscoffee.com in USA.
For more detail refer to below link
but this is Korean you can use google translation
naver.me/Fkcf4s5O
too much tamping pressure
While I appreciate the extreme attention to detail, you’ve likely gone far past the law of diminishing returns in your extensive ritual. It’s probably OCD, but your shot wouldn’t likely taste any different if your ritual was drastically simplified or reduced.
Nice video, but 19gramm coffee little bit much, for one espresso.
we call it double-shot?
Yes. Double espresso and 60ml.
She changed the ratio. Someone might correct me but I believe usually when using darker roasts you would use more coffee for a smaller yield and vice versa. This avoids over-extracting the coffee.
Nice crema but ocd and the slowest process ever
be interesting to know what receipt ratio you were going for, the extraction looked very quick, what yield were you after? and what's your PID settings?
Please make the coffee... Ott
I am so sure that you will find good way to make it on woodprix.
Put that collar down...
No speaking Inglese?
I use Nespresso capsules makes great coffee .clean fast and easy
Why does this video have so many dislikes?
Do you use this for a business?
His shop name is "Be patient cafe" ☕💤
need to weigh out 30 sec 30 g shot
too much coffee powder
20 grams? that is powder for 2-3 espressi
Wtf he doing ???
Brew his caffiey
WTF??
Can you imagine waiting in line for a coffee from this guy? 😴😅😅😅😅 👎
That took you way too long
This is a joke!
@all_rude_people: holy s***, stop the trolling you hate breeders. let a guy have his passion for coffee and stop attacking people just because of YOUR opinion regarding the matter.
@debyet3: thanks for the video. have the same combo and had some minor difficulties which I can now identifiy. the rocky creates some clumps I should break up...
Give me a break. This is just dumb
Wow after all that your shot is extracting much too fast and you over-extract, letting the acidic compounds overwhelm the coffee oils. Awful looking espresso. Just awful.
I disagree. Grind looked good and shot was pulled for about the right time for volume delivered.
I’m not sure how much extraction is standard for you but it is doppio basket he used and it is about 30 seconds extraction time which is near perfect timing and amount.
my tassimo pulls better shots than that!
4 minutes for one shot? You’re doing it wrong buddy.
Taste that cup next to the 2min Exxon gas station espresso you make and you'll know who's doing it wrong
bad shot....when I see all the effort and I see the results - showed here in youtube - I wont buy this machine - Its okay if you drink one espresso a week, but 5 times a day this pathological manners, no thx
btw...bad shot, in this vid
People on earth have serious problems i see... Preparing some shot like it would be preventing a war.... Pathetic