Brewing Advice for your HX (Heat Exchange) E61 Coffee Machines
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- Опубліковано 22 сер 2024
- The heat exchange coffee machine with the E61 style group head continues to be a popular choice for many home baristas. There are a few things that users should be aware of if they want to get the best results possible.
In this video Luke describes in detail exactly what an e60 group head is and how it works and he also provides some of his best tips for brewing coffee with it. Some of the tips are not only around brewing but preventative maintenance to keep your machine in top condition.
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I have often wondered why I had never seen any UA-cam presenters talk about “pre-infusion” on the standard E61 machine by stopping water flow after a few seconds and resuming. Glad to see that a professional barista endorses this method that I have used for years.
Thank you for the pre-infusion tip. I have an e61 without flow control, and this will really help.
i have had a E61 HX machine for almost 10 years but never realy got into espresso (without milk) until recently after having one at a local specialty shop. This was super helpful and i am already pulling much sweeter and more balanced shots than i ever have.
Great to hear!
First video with this level of great info.
Thank you. Cheers luke
Great explanation. Solid, sober and understandable. Without confetti, so to say. That´s why you´ve got just 468 likes in one year.-) But those are likes you can rely on. Definitely. Thank you.
I'm in awe of your mastery in everything coffee. Thanks for all the information
Thank you for your kinda words 🙏🏻
I'm the same as Woosha, I have a appartmento and love that pre infusion tip. I'll give it a go in the morning
Let us know what your results are, I would love to hear how you go. Cheers luke
Best explanation I have heard so far... very insightful video.
Thank you.
Mil gracias, gran explicación
Very welcome.
Nicely done. Tons of solid information. Thank you!
🙏🏻
Those are wonderful tips with regards to hx E61 machines.
Glad it was helpful!
Preinfusion tip works preety well on Quick Mill Carola ! Shots were more juicy and sweeter :)
Fantastic! Glad it worked for you.
Great tips! Thanks. 😀👍
Cheers thanks 🙏🏻
Best explanation
Thank you
I will try the pre infusion with my appartmento.
Let me know your thoughts. Cheers luke
@@ArtistiCoffeeRoasters it’s made a change , I am just about to get my machine serviced next week so I will continue with this process .
Brilliant tips. Thanks.
Cheers .thank you
Thanks. I never understood the flushing before. Have you ever worked with a flow profiler? Does it replace the wetfusion?
You still need to cool the group head if you didn’t use the machine just before. Listen to the hiss of steam rushing out, and you’ll know fast how many seconds you need to do it. On my Quick Mill Andreja I was doing it for around four seconds. Also you can change the temperature of the boiler. Cooler it will be shorter, but you’ll loose steam pressure. A good recommandation is around 1,2 bar. And a flow profiler does nothing to it. Those are the reasons why many prefer to use double boiler machines with PIDs. Simpler to use, but expensive.
Hi there, great video! You mentioned the temp for steaming is approx 120c.
I have a QM Aquila HX with a PiD/shot timer. What temp should my PiD be set at (the T2 setting)? I’m getting confused whether that needs to be 120-5c or around 95c (the ideal temp to brew coffee from my understanding). Does the PiD regulate the boiler only and not the brew head?
Any advice would be appreciated!
If the machine has 2 PID you will be able to change the steam and the brew boiler temps. 95 would be the brew boiler, 115 to 130 would be the steam and hot water tap. If you only have one PID it will be the brew boiler as the steam boiler will be by a pressure stat which you can’t change
@@ArtistiCoffeeRoasters great thank you! I definitely only have just the one, so would you recommend keeping it between 120-125? I’m assuming it is similar to the Sanremo Cube your team posted the video on
Thanks for the content. Just got my Rubino and gonna try it out
Awesome! Let us know how you go!👍🏻
Tried it this morning. Huge improvement in sweetness and texture. Thanks.
My concern is the possible long term damage to the pump from repeated quick « on/off » for pre-wetting.
Happy holidays from 🇨🇦.
Nope. Those pumps can take it, dont worry ☺️
Yes.. i share the same sentiments. Won't this damage the pump with on and off flickering?
Thank you!
Is what you suggest at the end of the video, i.e. emptying about 1 liter from the boiler, to be done every time the machine is turned off, even when it's in daily use, or only when it's not in use for several days (same with the water in the group head)?
it sounds like a lot of water waste...but i wonder if it is important for maintenance?
Hey Guys recently subscribed and came across this video. We have an ECM Technika with this group head. I attempted your recommended pre infusion technique. Had a small amount behin to pour when doing the 2nd on/off . I assume I should just shorten the time between doing the on/off on/off?? We agree it did pour the shot that little bit darker crema and sweeter taste. Was pouring nicely anyway but this does appear to enhance it. Cheers
Interesting great vid good advice.
Thank you
Great vid. Do I need to flush the head if I have a PID in my machine?
Yes, to clean the head
Awesome share of tips for the Rubino. I have one too , I thought I was doing a pre infusion by activating the brew lever 3/4 of the way for a few seconds before then lifting up to full. Would that be similarly effective ?
PS: nice tip on brew ratio, I will have a go at 18in, 32g out, still in 25-30sec?
If you only go 3/4 first the pressure has not been built up, the pump has to activate first. To fill the brew chamber, you would want to flush out the hot steam water. It will give a little soak, like I showed at the end of the video, but only the pressure from the syphon effect
@@ArtistiCoffeeRoasters Tried it this morning and resulted in an awesome cup, did 17>30g shot with your pre infuse style - happy days!
Good video
Thank you
would the preinfusion mainly for the dark roast coffee? does the medium roast coffee need preinfusion?
We only roast to full city or medium and it’s perfect, I would try it on light roasts for sure, remember taste is the best way to find out if it’s a good outcome or not.
So acyually this macjine has a 45 angle pre infusion? Or its just goes from 9bar to zero, and if so, the puck does not getting expanded and destroyed? I have Bezzera Aria w/ rotary pump and its not plumbed in so im wondering if I can do this trick. Great video as always, love your channel ❤
Yes a pre wet, it’s the pressure built up in a head onto the coffee eater than pre infusion
@@ArtistiCoffeeRoasters thanks for replying.
I have tried it once, but it seemed to breack the puck and aftwerwards the flow became faster
In the auto machines is that timed on off on off on start programming in or one of the cons?
Just curious, I have an old school vbm single non hx unit, is it worth while trying preinfusion before extracting the shot? Thanks in advance
Always worth trying, see if it will get some more sweetness out of the shot for you.
does marax hx machine also require to flush water out to cool down the group head?
If it’s a HX e61 then yes
Well texture and colour comparison should have been done with same level of water flow. How can you compare first one with let's say 30-40ml and second one with 10-15ml? It is expected that second one with have more darker crema no matter pre infusion. Shouldn't you compare them with sam level of water to show the point of pre infusion used?
Yes, you are correct, however it’s a noticeable difference and we wanted to show the richness that occurs in the first part of the shot which is different.
Yeah, you are right, it is seen from the first drop that it's different with pre infusion. I was struggling at home with my Sanremo Treviso to catch the difference with and without pre infusion because of other unstable variable - group temperature 🙂 but with thermometer installed it became more clear. Anyway, great video 🙂
wouldn't it be wasteful if we take all the water out of the boiler, at the end?
Hi! When you do this is the bar at 9 when to drop down the handle or what? :)
How do i do it in vbm lollo ?
How do we find a shop that works on our machines? Just any coffee shop?
It’s often through a coffee roaster that you’ll find service support 👌🏻
Hey Luke thanks for the video! In terms of maintenance, after I did my first chemical backlash and clean, the lever mechanism started squeaking and it’s pretty bad. Is this a concern? And how do I resolve this - any advise?
Yes it’s common, the cam needs to be greased. Get some food grade grease and use it on the cam, start from the lever and remove the arm with a flat screwdriver, then a range of spanners as you take each nut off, then you get to the big nut that screws into the head. Then once it’s out you will see the shaft and the cam that needs some grease.
@@ArtistiCoffeeRoasters Thanks!!
Could you just put the handle at 45 degrees for 10 seconds for a pre infusion, then full on instead of flicking the handle up and down??
Pre infusion is all about pre soaking about half the puck, if you leave it on the built up pressure and volume of water may make its way fully through the puck which is not the effect you want to achieve
how long to heat up this machine?
Any tips about commercial HX with single conducive group?
I usually flush and go with mine(Rancilio Epoca St1) cause the fast recovery time pull the water temp up very fast
I am going to try the preinfussion you suggested
This video has most of the tips, also make sure it’s been on for a while to increase heat stability. You can then do other mods with gauges or probes
@@ArtistiCoffeeRoasters Usually I use the machine at least 1 hour after I turn it on, but I don't know if the design let me use it with a different cooling flush method than flush and go, maybe with a very low boiler pressure setting(?)
Brew pressure gauge is planned cause I would like to make the variable voltage mod to the vibe pump
Thank you for your time
Definitely going to try the tip for pre infusion on my Izzo Vivi - I always find the flush a pain as I like to shoot for a set temp and feel like it takes a load of water before my group head thermometer registers the temp I like.
Would you suggest not worrying about the water temp specifically and simply flush the steam, and then pull the shot? Then if the coffee is too hot let it cool in the cup or is there more to the cooling flush?
The flush in the head is to bring the group head water down in temp, they can get very hot, so above 94 degrees is not good for coffee, flushing it brings it down, it could be near 100 if it’s very steamy, we aim for 92
Too much work!