To take this one step further be sure to download the Smart Espresso Profiler app to track and log your profiles. It’s an intuitive app that connects with your smart scale to graph your espresso profiles.
Thanks for the suggestions, indeed curious with the suggested app, do you have scales review that could work? With the Lelit v3, I assume the pressure is not Bluetooth? Did you modified yours to get the pressure information?
00:00-Intro 01:32-1.Londinium Profile 02:02-2.Blooming Espresso 03:29-3.Declining Profile 04:42-TWW Sponsor 05:57-4.Slayer Profile 07:26-5.Espresso Allongé Usefull video, thank you. A cheat sheet will all of these would also be nice.
Thanks Kyle... this is exactly the sort of video I was looking for... been wanting to play around with flow profiles and bam, here is the perfect video for it... The way you explain it and present is makes it very easy to understand... thanks again.
Ah that made me SMILE! Thank you for the kind comment! This channel is all about helping with approachability to specialty coffee - so I’ll consider this a win ✅
The Londinium is my standard profile with my Flair 58. I find it works great with the primarily quite lightly roasted coffee I almost always drink, and I find it to be fairly (flairly?) easy on the 58; anybody who has used a non-spring lever machines knows that keeping the pressure steady can take practice (you get an instantaneous drop in pressure if you release force on the lever, as Kyle mentions), and this one is pretty easy to modulate if you have the grind right.
Great video Kyle. I have a Londinium and an E61 with flow control. I think a better emulation of the Londinium profile is to follow the first two steps as you described (pre-infusion until first drip, then 9 bar) and then immediately go to a declining pressure for the remainder of the shot, rather than holding at 9 bar and dropping to 6. Immediately declining after hitting peak pressure is what the Londinium spring lever naturally does.
@@KyleRowsell Thanks for the reply. As an interesting aside, my efforts to emulate a Londinium with flow control never really capture the results from the lever. There’s been discussion on this topic on the Decent forums, and a variety of theories for why this is true, I think the water debit theory has the most merit. Lever machines deliver water faster than pumps. A vibe pump delivers ~8 grams/second, a rotary pump more like 12g/second. But, when you pull a Londinium lever down there’s a torrent of water, ~25g/second from my testing, that near instantly saturates the puck. It would be interesting to see this theory explored.
Are you kidding me?! I spent a week trying to figure out my new GS3 with mixed results. And yes, it was a bit frustrating. Then you come along with this video and I pull 3 Londinium shots with 3 different beans with great results one after another. Mot*erf*c*ing YAY ;) to that.
Thanks Kyle! Tried the declining profile, It really does good thing to the espresso. I get better balance with the medium roast beans. Bring up the acidity to which it become more balance. Keep posting flow profiling in the future, I just owned the lelit bianca for about a month now. Still learning and getting use to the flow profile features. Thumbs up for the video! 👍 Really helpful! Again, Thank you very much!
Just tried the blooming espresso on my flair, it was so smooth! Much more balanced flavor overall, less fermented taste which is missed but still present
A recipe I tried was turn on for 3seconds then turn off for 23 seconds then turn on until I get 45 grams of espresso from 18 grams of beans from a medium roast with a good result, will definitely try some of your recommendations ,keep up the good work .
This is helpful preparation. Almost all the parts for my dimmer bypass mod are here. Not as fancy as a Bianca but I think it will be one of the first PID Anna's with this mod. Bypass selects either full voltage on the pump or the dimmer, that's preset to preinfusion pressure, then I can flick the switch and get full pressure or leave it in the dimmer position and use it conventionally for full flow profile. Of course what I'd really want is an ECM Classika PID with pressure profiling kit. I frequently day dream about this machine. An often overlooked beauty in my oppinion. 0.7 L boiler, E61, no HX temp fuss, it's just a single boiler and PID with ECM quality. Also expansion valve to set the brew press under the removable drip tray. Takes 10 s tobset it to say, 6 bar for turbo shot. 20 s to go between steam and brew. I think if you don't absolutely must steam and pull at the same time it's gonna eat many HX alive in temperature stability and predictability for half the price. Or 1/3 that of a dual boiler that also gets amazing temp stability of course.
I always pull Londinium shots and they are my absolute favorite! I used to always pull Blooming espresso shots and they were also amazing! (On Flair 58) Blooming espresso shots pulls it’s best shots on the Flair pro 2.
@@KyleRowsell I probably should’ve worded that better but what I meant to say was I believe that the blooming espresso shots are the best shots the Flair pro 2 produces!
My major problem with espresso is after drinking it is , darn I wish I could drink more of these without being over caffeinated. Favorite is declining pressure 1:2.5 20g/50g 8 bar to 6 bar over the shot on my robot. Also like to do a spro over on the nomad too.
Thank you!!! It’s a pleasure someone explaining this in a easy way! Decent videos are great, but this one kind of gives you an easy point to start from. Thank you!
Kyle I've not sure what you've changed but I thought this was your best video yet! Super helpful and concise! Looking forward to trying some of these profiles on my Breville Dual Boiler!
I love this one. Thanks for sharing. I’ll be trying them all out. I also like the spring lever profile. For that I use about 6g/s flow for 3 seconds, stop flow for 5 seconds, about 7.5g/s until full pressure is reached and smoothly decline flow until I hit the output I want. Usually end at a rate of about 5-5.5g/s and a total shot time between 30 and 35 seconds.
awesome i’ve been wondering about all of these recipes, so this is great. especially because there’s already been videos on the sprover and turbo shot, so these are nice complements. i’ll see what i can do with my flair pro2! big thanks!!
Have been waiting for this one!! Just got my Lelit Bianca yesterday and first thing I did was make an Allongé (which I like saying because it makes me feel fancy).
I loved this! You normally have a friendly vibe, but this felt extra friendly and approachable despite the complex concepts. Maybe it's the camera angle, the staging, or something else. Either way, great vid!
definitely a video ill have to come back to! I currently have a gaggia classic pro but have a HX machine with flow profiling being delivered tomorrow. Cant wait to experiment with it!
Great video! Just in time as my lelit bianca v3 arrived too. I guess I need to switch off all the preinfusion timer, low pressure start and end on the feature. Thanks man!
Great video. I’ve been doing something similar with my Gaggia, by opening the steam valve which reduces the pressure and flow rate to the puck, by allowing water to escape via the steam wand. I normally start off with low pressure then slowly increase towards the end of the shot.
Just tried third wave water and it really does add something pretty great to my espresso! Fought the urge for a good while and am happy to have finally tried it. Was using water from just my pure filter, but now I’ll probably keep a steady supply of TWW espresso on hand. Thanks Kyle.
Hi Kyle, thanks for the great video. I've had my Bianca for a few days now and with your explanation it will be even more fun to play with profiling on the Bianca. For me you can make even more videos with profiling.
My go to for very floral shots the past few weeks has been a 30-35 second total shot time, 1 bar pre-infusion for 20 seconds and a 3 bar extraction the rest of the shot. 15g in 14g out with a paper filter in the bottom of the portafilter and a puck screen on top
Just watched your 2yr review and posted a comment of how I think the Bianca paddle is more intuitive than the flow control knob on my ECM. Watching you do these profiles just now I’m doubling down on that statement :). I find flow profiling on my Synch a bit more challenging. Wish they offered a kit that’s more similar to the Bianca.
Great content Kyle. I’d find it be super useful if you’d mentioned output flow in g/s instead of pressure. Bonus if you know what the water debit in ml/s the paddle is on too. Any idea what your output flow is on these recipes?
Great video... On your Bianca, how many mL/sec does your machine give when the paddle is fully open? Secondly, the Lelit FCD only allows roughly 180° of rotation where the FCD itself can rotate 540° (1.5 full turns). Do you find the paddle as a limiting element? If not, why? Thanks in advance for your answers.
Excellent, thanks for sharing the knowledge... Keep posting more profiles as am experimenting at the moment and this is pretty useful as a starting point.
Hi Kyle! Such a great video! It would be a great addition to this explaining how you set up and calculate flow rates on your machine, it can help others like me (I also have a Bianca) or even people with others machins since the process should be quite similar. Cheers!
Hi kyle & coffee lovers, are these recipes irrelevant of the time it takes to extract the ratio? I’m assuming you can only do this once you’ve had your grind size perfected? Just bought Lelit Bianca. Excited to try out the recipes.
Very helpful, Kyle! Would love to see some content regarding the variants of turbo, and hear your thoughts about when you would consider this type of shot.
Great video. Have tried a couple of these already on my Robot but need to try them all. Had a hard time dialling in some beans recently because I kept getting a lot of astringency anywhere beyond a 1:2 yield. Now I know that’s the limit, which one would you recommend to bring out some sweetness? It’s a blend with half Yirgacheffe and half Brazilian something…lol The Londinium brews a decent shot with these beans but I may try the declining profile next and then the Slayer. Also, for something like the Robot where you boil water then fill the portafilter, will those mineral packets work?
Do you ever use the automatic preinfusion timers within the Bianca? Do you recommend bringing down the pressure from 10 bar to 9? Great videos, thank you!
Hi Kyle, what would be the recommended brew time range for let’s say londinium and blooming espresso recipe? I brew various type of coffee of different roast level. (Light to medium) When I fix a grind size to start, each coffee can produce a wildly different flow rate. I’m confused of what variable to pivot on to guide me. Normally, when using a machine with no pressure profiler, I keep my brew time (from machine on to off) within 20-30 seconds in which the total yield is reached. Then I’d adjust other variables such as dose, yield, temperature based on how the espresso tastes, its tds and EY%. Now with pressure profiled recipesx, that 20-30 seconds time doesn’t make sense anymore.
Another great video, as always Kyle! How easy is it to get good results when using a smaller dose than the basket is designed for? Does a shower screen help? I’m using a Flair 58.
You’ll want to get a smaller basket. I would avoid adding a second puck screen, probably. I am assuming you are using the newest version which only uses a puck screen for dispersion.
If you're using a puck screen or a paper filter on top, you can way downdose without issues. I wouldn't go below like 14g in a straight wall 58mm basket, though.
do the cremina shot! i love emulating a lever shot on my VBM domobar super digital. that's a brand and a machine that doesn't get enough love. you should check it out!
Thank you, an amazing video. One question - how do you set your preinfusion settings? Off and purely control the pressure by the paddle? Or On (start 3 sec, stop 8 sec?) and apply all the above, e.g. for Londinium let preinfusion run as set (start 3 sec, stop 8 sec), but you control the pressure with the paddle at the same time, in parallel, i.e. 3 bars until the first drops in the cup, then open to 9 bars, then taper to 6 bars?
Kyle! This video is incredible. Ive been waiting for a long time for a video like this. There are so many on a decent but not on a flow profiling machine like the Bianca. Im getting one later this year (hoping with a P64, if its not availiable). On the Bianca, how do you know which ml/s is being pulled at a given time?
Blooming: You say that after your 30 sec blooming (pre inufsion) phase you want to ramp up to 9 BAR of pressure until you reach a 1:2 or 1:3 ratio. Do you start measuring that ratio by timing 30 seconds from the moment you start the pre-infusion or do you start measuring that ratio by timing 30 seconds AFTER the bloom (pre infusion)?
Very very interesting video Kyle 👏. I have a Slayer Lp machine and I'm going to use medium roasted and sometime light roasting coffees and my question is ; what would be your most important advice ? thanks 🙏
Funny I was doing the Londinum profile without knowing it, I usually start slow flow and ramp up slowly then taper off towards the end. But lately I've kinda been doing a fast flow rate at the very start and going low just before pressure builds up since I heard that it's better to have higher flow at first to fill up the empty space quicker (not sure if that actually helps anything though). I might experiment with going back to slow flow start and see how it compares if there's any difference really.
@@KyleRowsell ECM Synchronika is my main beast, but I also have a La Pavoni Europiccola I've been enjoying recently, and just picked up a Flair classic and added a pressure brew gauge to that. I'm always experimenting :)
Thanks for the video Kyle!!! I have the same setup as you and just started playing with the multi purpose burrs with the p64. Any tips or profile recommendations for unimodal burrs?!
Just a heads up. Cutting off flow with flow control is not the same thing as releasing pressure on the flair 58. If you cut off flow, the existing pressure will be maintained until it has escaped through the coffee.
Hey Kyle! I think you covered it between the Londinium and declining, but a traditional spring lever profile would just be slightly different. Wondering if you’ve ever been able to use one or considered over your Bianca? Kind of stuck between the manual control of the Bianca and the auto lever profile of a spring lever machine at the moment. Great video!
Hey kyle have you ever heard of layering shots with different beans? So the video i saw layers 3 different coffee beans on his puck before brewing it as an espresso. His tip is starting from the beans easier to extract to harder to extract. Dont know what makes it different from the blends though.
Great video. thank. Strangely, my Bianca reaches 10-11 bar regardless of where my paddle position is. The bar pressure does not go up or down if i turn the paddle 3-6-9 o'clock full open, or in the opposite direction, like yours seems to do. Any clues what's going on with my flow control other than it's not normal? thanks!
Hello there, I'm new at this espresso world, I have one quick question, what do you mean you you say ratios? because coffee is measure in grams and water in ounces maybe. how do you measure your ratios or is it time? thanks
is it normal to get flow speed at low at beginning of shot and it gets speed up during shot. I can not get consistent flow during shot. I use Gaggia classic with 9bar spring .
This is definitely an interesting look at coffee. I feel like it's good for people who would be getting into coffee or aren't privy to these profiles. For me since I have no capital nor space for an espresso machine it's just nice to know about
Hi Kyle, are you able to list here the more detailed info about your profiles please? It's hard to tell how many seconds you spend on each step, temperature, and total extraction time. So if you list here all details it'd be great. I use a VBM Super Digital with digital pressure profiling and I'd love to properly replicate your profiles. Cheers.
Time is listed where needed. Temperature is left for user discretion to taste. Every coffee may need a different temp to perfect a shot - so this is simply a guide to allow you to make great coffee.
I have a Bianca as well as a DF 64 I am trying to pull an Allonge with 20 grams f Ethiopian natural what number would you use on the DF 64 I tried a coarser espresso setting of 24-25 how many grams out is typical?
Great video mate. Question for you - what burrs are you running on your p-64? I've got one on order with unimodal burrs, which they recommend for those who want to get the best out of light roasts (which is what I am interested in) - however, in their FAQ, they call out flow profiling as something that may make this burr set not an optimal choice (in combination with other things like VST baskets, light roasted coffees etc). It has me wondering if going for high uniformity and pursuing flow profiling is the go or simply going with the unimodal burrs and those quick extractions/turbo shots... Keen to know your thoughts. Cheers.
Great intro to pressure (not flow) profiling, but why no mention of temperature? If you pull a standard shot in 25 seconds at 93C, what temperature will you use if you pull the shot in 50 seconds?
Thanks for the comment! Pressure is only derived from flow of water multiplied by resistance. Without flow change there is no pressure control. As for temp - that’s left to play with depending on the coffee and taste desired. The purpose of this video is to simply provide some frameworks to test different profiles… and temp can be adjusted accordingly.
Hi Kyle, Have you measured your water debit in different paddle locations? All the way open I get 5.65 g/s middle 2.6. Seems within spec of the bianca v3 but curious if this is ok or not
Londinium is supposed to pause after the puck was saturated, it's high flow rate at the beginning, pause for 6 seconds is to get longer water contact time for the coffee bed, therefore you get more out of it, pre infusion ends in pressure not "time", the reason it ends in pressure is that your puck is fully saturated, puck resistance creates pressure, not this gauge, by looking at the gauge and doing the outdated "many seconds for pre infusion" thing, you're losing the flow rate and fully saturation, meaning you're doing it blindly and think that's real good, that's how we've been doing that for decades, until Decent came out, and Londinium is adapted profile from Scott Rao's blooming profile, short time of pause is good for medium-dark chocolatey beans in 15grams, head space would let the beans expand to get better extractions, not to compress it further with 18-20grams.
@@KyleRowsell wow. I’ve never actually posted on a video and gotten a response. Thank you. I find your videos incredibly informative. I’m trying to figure out how to dial in my niche zero, feels like my grounds keep coming in too fine. I also use a 1zpresso k-plus hand grinder on
@@lexdd always! Here to help. The niche is fantastic but it is geared for espresso so it’s burr does create fines that can seem to slow or stall brews. Totally possible for filter coffee but it can be frustrating at the start to learn what settings are needed
To take this one step further be sure to download the Smart Espresso Profiler app to track and log your profiles. It’s an intuitive app that connects with your smart scale to graph your espresso profiles.
I wish it had the capability to download profiles from a community
Do you have the profiles on a website or PDF somewhere for quick reference? Preferably in grams per second.
What smart scale do you recommend for viewers?
Thanks for the suggestions, indeed curious with the suggested app, do you have scales review that could work? With the Lelit v3, I assume the pressure is not Bluetooth? Did you modified yours to get the pressure information?
The Acaia Lunar is a widely used smart scale in the prosumer community, is not cheap though…
00:00-Intro
01:32-1.Londinium Profile
02:02-2.Blooming Espresso
03:29-3.Declining Profile
04:42-TWW Sponsor
05:57-4.Slayer Profile
07:26-5.Espresso Allongé
Usefull video, thank you.
A cheat sheet will all of these would also be nice.
Thanks Kyle... this is exactly the sort of video I was looking for... been wanting to play around with flow profiles and bam, here is the perfect video for it... The way you explain it and present is makes it very easy to understand... thanks again.
Ah that made me SMILE! Thank you for the kind comment! This channel is all about helping with approachability to specialty coffee - so I’ll consider this a win ✅
As someone with a Lelit Bianca, this is the video I've been waiting 2+ years for! Can't wait to try these out tomorrow.
Enjoy!
The Londinium is my standard profile with my Flair 58. I find it works great with the primarily quite lightly roasted coffee I almost always drink, and I find it to be fairly (flairly?) easy on the 58; anybody who has used a non-spring lever machines knows that keeping the pressure steady can take practice (you get an instantaneous drop in pressure if you release force on the lever, as Kyle mentions), and this one is pretty easy to modulate if you have the grind right.
Great comment! Thanks for watching
Great video Kyle. I have a Londinium and an E61 with flow control. I think a better emulation of the Londinium profile is to follow the first two steps as you described (pre-infusion until first drip, then 9 bar) and then immediately go to a declining pressure for the remainder of the shot, rather than holding at 9 bar and dropping to 6. Immediately declining after hitting peak pressure is what the Londinium spring lever naturally does.
Another great way to emulate the londinium! I chose this recipe to share for simplicity. Thanks for the comment!
@@KyleRowsell Thanks for the reply. As an interesting aside, my efforts to emulate a Londinium with flow control never really capture the results from the lever. There’s been discussion on this topic on the Decent forums, and a variety of theories for why this is true, I think the water debit theory has the most merit. Lever machines deliver water faster than pumps. A vibe pump delivers ~8 grams/second, a rotary pump more like 12g/second. But, when you pull a Londinium lever down there’s a torrent of water, ~25g/second from my testing, that near instantly saturates the puck. It would be interesting to see this theory explored.
Are you kidding me?! I spent a week trying to figure out my new GS3 with mixed results. And yes, it was a bit frustrating. Then you come along with this video and I pull 3 Londinium shots with 3 different beans with great results one after another. Mot*erf*c*ing YAY ;) to that.
Ey! Love that! Glad to help!
Thanks Kyle! Tried the declining profile, It really does good thing to the espresso. I get better balance with the medium roast beans. Bring up the acidity to which it become more balance. Keep posting flow profiling in the future, I just owned the lelit bianca for about a month now. Still learning and getting use to the flow profile features. Thumbs up for the video! 👍 Really helpful! Again, Thank you very much!
So glad to hear this!
Finally. A good flow profiling video from one of my favourite coffee content creators. Great stuff! Do share more in the future!
Ah you’re too kind!
Great video as usual. I wish extractions times where included or mentioned.
Just tried the blooming espresso on my flair, it was so smooth! Much more balanced flavor overall, less fermented taste which is missed but still present
the video we all wanted!
A recipe I tried was turn on for 3seconds then turn off for 23 seconds then turn on until I get 45 grams of espresso from 18 grams of beans from a medium roast with a good result, will definitely try some of your recommendations ,keep up the good work .
This is helpful preparation. Almost all the parts for my dimmer bypass mod are here. Not as fancy as a Bianca but I think it will be one of the first PID Anna's with this mod. Bypass selects either full voltage on the pump or the dimmer, that's preset to preinfusion pressure, then I can flick the switch and get full pressure or leave it in the dimmer position and use it conventionally for full flow profile.
Of course what I'd really want is an ECM Classika PID with pressure profiling kit. I frequently day dream about this machine. An often overlooked beauty in my oppinion. 0.7 L boiler, E61, no HX temp fuss, it's just a single boiler and PID with ECM quality. Also expansion valve to set the brew press under the removable drip tray. Takes 10 s tobset it to say, 6 bar for turbo shot. 20 s to go between steam and brew. I think if you don't absolutely must steam and pull at the same time it's gonna eat many HX alive in temperature stability and predictability for half the price. Or 1/3 that of a dual boiler that also gets amazing temp stability of course.
Glad this helped! Seems like you’ve got it all figured out regarding your future! Have fun!
I always pull Londinium shots and they are my absolute favorite! I used to always pull Blooming espresso shots and they were also amazing! (On Flair 58) Blooming espresso shots pulls it’s best shots on the Flair pro 2.
Right on! Glad you enjoy them! Why did you find them better on flair pro2?
@@KyleRowsell I probably should’ve worded that better but what I meant to say was I believe that the blooming espresso shots are the best shots the Flair pro 2 produces!
@@AlexZapata- gotcha! I do love a blooming espresso.
My major problem with espresso is after drinking it is , darn I wish I could drink more of these without being over caffeinated. Favorite is declining pressure 1:2.5 20g/50g 8 bar to 6 bar over the shot on my robot.
Also like to do a spro over on the nomad too.
Amazing! Thanks for sharing Cameron!
Thank you!!! It’s a pleasure someone explaining this in a easy way! Decent videos are great, but this one kind of gives you an easy point to start from. Thank you!
Glad you feel this way! Enjoy!
Thanks for the profiles. I’m especially looking forward to trying a couple of these on Four Barrel’s Friendo Blendo for that sweet fruity goodness.
My pleasure! Amazing! Please share how they turn out!
Kyle I've not sure what you've changed but I thought this was your best video yet! Super helpful and concise! Looking forward to trying some of these profiles on my Breville Dual Boiler!
Londinium apparently is one I like a lot. Blooming profile is intriguing too. Thanks for putting up extra info on the screen. Thank you! 👊
I love this one. Thanks for sharing. I’ll be trying them all out.
I also like the spring lever profile. For that I use about 6g/s flow for 3 seconds, stop flow for 5 seconds, about 7.5g/s until full pressure is reached and smoothly decline flow until I hit the output I want. Usually end at a rate of about 5-5.5g/s and a total shot time between 30 and 35 seconds.
What an amazing informative video! Make it so clear for learning! 🙏 thanks Kyle! Keep up the great work 👍
awesome i’ve been wondering about all of these recipes, so this is great. especially because there’s already been videos on the sprover and turbo shot, so these are nice complements. i’ll see what i can do with my flair pro2! big thanks!!
My pleasure! Enjoy
Have been waiting for this one!! Just got my Lelit Bianca yesterday and first thing I did was make an Allongé (which I like saying because it makes me feel fancy).
Right on! Enjoy!
I loved this!
You normally have a friendly vibe, but this felt extra friendly and approachable despite the complex concepts. Maybe it's the camera angle, the staging, or something else. Either way, great vid!
Glad to hear it 😃
Great video Kyle
Thanks friend!
definitely a video ill have to come back to! I currently have a gaggia classic pro but have a HX machine with flow profiling being delivered tomorrow. Cant wait to experiment with it!
Great video! Just in time as my lelit bianca v3 arrived too. I guess I need to switch off all the preinfusion timer, low pressure start and end on the feature. Thanks man!
Great video. I’ve been doing something similar with my Gaggia, by opening the steam valve which reduces the pressure and flow rate to the puck, by allowing water to escape via the steam wand. I normally start off with low pressure then slowly increase towards the end of the shot.
Great video. I have a La Pavoni lever machine and these tips on profiling have improved my brew results more than anything else I’ve tried. 🙏
Love this!
Just tried third wave water and it really does add something pretty great to my espresso! Fought the urge for a good while and am happy to have finally tried it. Was using water from just my pure filter, but now I’ll probably keep a steady supply of TWW espresso on hand. Thanks Kyle.
Glad to hear it!
Hi Kyle, thanks for the great video. I've had my Bianca for a few days now and with your explanation it will be even more fun to play with profiling on the Bianca. For me you can make even more videos with profiling.
My go to for very floral shots the past few weeks has been a 30-35 second total shot time, 1 bar pre-infusion for 20 seconds and a 3 bar extraction the rest of the shot. 15g in 14g out with a paper filter in the bottom of the portafilter and a puck screen on top
Very interesting! Thanks for sharing!
@@KyleRowsell just followed on patreon!😁thanks again for the great content
@@error404BrainNotFound ah you’re too kind.
Hi, great video, very helpful. Any idea of the flow rate of your Bianca (full tight and full left ?) Thanks.
Just watched your 2yr review and posted a comment of how I think the Bianca paddle is more intuitive than the flow control knob on my ECM. Watching you do these profiles just now I’m doubling down on that statement :). I find flow profiling on my Synch a bit more challenging. Wish they offered a kit that’s more similar to the Bianca.
I agree with you. But I’m also not trying to start a tribal war ha.
@@KyleRowsell haha. Of course not, and me neither :)
This video was just what i needed. Thanks! Hopefully the recepices work well with my Crem One $.
Great content Kyle. I’d find it be super useful if you’d mentioned output flow in g/s instead of pressure. Bonus if you know what the water debit in ml/s the paddle is on too.
Any idea what your output flow is on these recipes?
finally, seen a reason for me to get a bianca!
Great video... On your Bianca, how many mL/sec does your machine give when the paddle is fully open? Secondly, the Lelit FCD only allows roughly 180° of rotation where the FCD itself can rotate 540° (1.5 full turns). Do you find the paddle as a limiting element? If not, why? Thanks in advance for your answers.
Profiling app is clutch for not DE1 machines. Cool to see
Been looking forward to this since your first Bianca video. Thanks Kyle!
Enjoy!
Great video Kyle. Just what I've been looking for, with my profitec pro 600 with flow control. Thanks a lot
Excellent, thanks for sharing the knowledge... Keep posting more profiles as am experimenting at the moment and this is pretty useful as a starting point.
Glad to hear it
My favourite espresso profile is... Whatever my cafe does, works everytime 😅 Amazingly sweet espressos.
Ha fair enough!
Hi Kyle! Such a great video! It would be a great addition to this explaining how you set up and calculate flow rates on your machine, it can help others like me (I also have a Bianca) or even people with others machins since the process should be quite similar. Cheers!
I’ll be sharing How to measure flow rate in an upcoming Bianca review! Thanks for watching!
@@KyleRowsell Was the flow rate supposed to be in your 2yr review that you just posted? I don’t recall seeing it. or is there another one coming?
Hi kyle & coffee lovers, are these recipes irrelevant of the time it takes to extract the ratio?
I’m assuming you can only do this once you’ve had your grind size perfected?
Just bought Lelit Bianca. Excited to try out the recipes.
I do an allongé on my Rok espresso….it is pretty modded though, I’m not sure you could do it stock. Love the allongé! Great video!
Thanks so much Kyle. Are the shots based on yield of 36g in about 30 seconds?
Very helpful, Kyle! Would love to see some content regarding the variants of turbo, and hear your thoughts about when you would consider this type of shot.
I’ll keep this in mind!
Great video. Have tried a couple of these already on my Robot but need to try them all.
Had a hard time dialling in some beans recently because I kept getting a lot of astringency anywhere beyond a 1:2 yield.
Now I know that’s the limit, which one would you recommend to bring out some sweetness? It’s a blend with half Yirgacheffe and half Brazilian something…lol
The Londinium brews a decent shot with these beans but I may try the declining profile next and then the Slayer.
Also, for something like the Robot where you boil water then fill the portafilter, will those mineral packets work?
Much appreciated! Looking forward to your coffee table magazine :D
Thanks for watching!
You should definitely play around with turbo shots if you haven't already. And if you had then I'd love to see a video on that soon too!
Oh I have! More on it in the future
Do you ever use the automatic preinfusion timers within the Bianca? Do you recommend bringing down the pressure from 10 bar to 9? Great videos, thank you!
Great video, Kyle! 👍🏼
Thanks!
Hi Kyle, what would be the recommended brew time range for let’s say londinium and blooming espresso recipe? I brew various type of coffee of different roast level. (Light to medium) When I fix a grind size to start, each coffee can produce a wildly different flow rate. I’m confused of what variable to pivot on to guide me. Normally, when using a machine with no pressure profiler, I keep my brew time (from machine on to off) within 20-30 seconds in which the total yield is reached. Then I’d adjust other variables such as dose, yield, temperature based on how the espresso tastes, its tds and EY%. Now with pressure profiled recipesx, that 20-30 seconds time doesn’t make sense anymore.
Thanks Kyle for those recipes!
Another great video, as always Kyle! How easy is it to get good results when using a smaller dose than the basket is designed for? Does a shower screen help? I’m using a Flair 58.
It’s still possible to get good results using a dose designed for a specific basket will often yield the best results
You’ll want to get a smaller basket. I would avoid adding a second puck screen, probably. I am assuming you are using the newest version which only uses a puck screen for dispersion.
If you're using a puck screen or a paper filter on top, you can way downdose without issues. I wouldn't go below like 14g in a straight wall 58mm basket, though.
do the cremina shot! i love emulating a lever shot on my VBM domobar super digital. that's a brand and a machine that doesn't get enough love. you should check it out!
Great and concise !
Would it be possible to make a nice small downloadable poster with those 5 recipes ?
Thank you, an amazing video. One question - how do you set your preinfusion settings? Off and purely control the pressure by the paddle? Or On (start 3 sec, stop 8 sec?) and apply all the above, e.g. for Londinium let preinfusion run as set (start 3 sec, stop 8 sec), but you control the pressure with the paddle at the same time, in parallel, i.e. 3 bars until the first drops in the cup, then open to 9 bars, then taper to 6 bars?
Kyle thank you so much for this video! So this all about yield and not timing correct?
Kyle! This video is incredible. Ive been waiting for a long time for a video like this. There are so many on a decent but not on a flow profiling machine like the Bianca. Im getting one later this year (hoping with a P64, if its not availiable). On the Bianca, how do you know which ml/s is being pulled at a given time?
Blooming:
You say that after your 30 sec blooming (pre inufsion) phase you want to ramp up to 9 BAR of pressure until you reach a 1:2 or 1:3 ratio. Do you start measuring that ratio by timing 30 seconds from the moment you start the pre-infusion or do you start measuring that ratio by timing 30 seconds AFTER the bloom (pre infusion)?
Very very interesting video Kyle 👏. I have a Slayer Lp machine and I'm going to use medium roasted and sometime light roasting coffees and my question is ; what would be your most important advice ? thanks 🙏
Hi Kyle I’m using white eagle one but can change those profiles plz if possible help me I want to try those 🥰
you should consider the Easy Blooming profile. similar to blooming but a big improvement from a fellow DE1 user
I’ll check it out
Thank you for excellent video!
Thx for watching!
Dang P49 is just down the street from me. Will definitely try it out
very interesting technique
Funny I was doing the Londinum profile without knowing it, I usually start slow flow and ramp up slowly then taper off towards the end. But lately I've kinda been doing a fast flow rate at the very start and going low just before pressure builds up since I heard that it's better to have higher flow at first to fill up the empty space quicker (not sure if that actually helps anything though). I might experiment with going back to slow flow start and see how it compares if there's any difference really.
Right on! Have fun experimenting Ben! What are you brewing with?
@@KyleRowsell ECM Synchronika is my main beast, but I also have a La Pavoni Europiccola I've been enjoying recently, and just picked up a Flair classic and added a pressure brew gauge to that. I'm always experimenting :)
Good job. What are your temperatures?
Would try the 2nd method
Right on!
Thanks for the video Kyle!!! I have the same setup as you and just started playing with the multi purpose burrs with the p64.
Any tips or profile recommendations for unimodal burrs?!
Love this. Thx!!
Great video. please can you provide a written descriptin of each of the 5 in your video outline text above? thank you!
With the slayer can you preinfuse with greater pressure, like can you start it at 3, 4 or 5 bars before switching it you full pressure?
I love this vid, great job!
Thanks!
Just a heads up. Cutting off flow with flow control is not the same thing as releasing pressure on the flair 58. If you cut off flow, the existing pressure will be maintained until it has escaped through the coffee.
Hey Kyle! I think you covered it between the Londinium and declining, but a traditional spring lever profile would just be slightly different. Wondering if you’ve ever been able to use one or considered over your Bianca? Kind of stuck between the manual control of the Bianca and the auto lever profile of a spring lever machine at the moment. Great video!
Hey kyle have you ever heard of layering shots with different beans? So the video i saw layers 3 different coffee beans on his puck before brewing it as an espresso. His tip is starting from the beans easier to extract to harder to extract. Dont know what makes it different from the blends though.
Hello Kyle, is there any recommendations on the extraction time?
Thanks 🙏
Great content Kyle!
Thanks!
Hey Kyle, thanks for the great video! It looks like you set your pump pressure to 9 bars, is that correct? Or is it closer to 10?
Great video. thank. Strangely, my Bianca reaches 10-11 bar regardless of where my paddle position is. The bar pressure does not go up or down if i turn the paddle 3-6-9 o'clock full open, or in the opposite direction, like yours seems to do. Any clues what's going on with my flow control other than it's not normal? thanks!
Hello there, I'm new at this espresso world, I have one quick question, what do you mean you you say ratios? because coffee is measure in grams and water in ounces maybe. how do you measure your ratios or is it time? thanks
Kyle, can you articulate the difference to "astringency" and "acidity?"
is it normal to get flow speed at low at beginning of shot and it gets speed up during shot. I can not get consistent flow during shot. I use Gaggia classic with 9bar spring .
Where did you got that green espresso cup ! So nice
This is definitely an interesting look at coffee. I feel like it's good for people who would be getting into coffee or aren't privy to these profiles. For me since I have no capital nor space for an espresso machine it's just nice to know about
Hi Kyle, are you able to list here the more detailed info about your profiles please? It's hard to tell how many seconds you spend on each step, temperature, and total extraction time. So if you list here all details it'd be great. I use a VBM Super Digital with digital pressure profiling and I'd love to properly replicate your profiles. Cheers.
Time is listed where needed. Temperature is left for user discretion to taste. Every coffee may need a different temp to perfect a shot - so this is simply a guide to allow you to make great coffee.
Hey Kyle, do you make those Coffee Over Caffeine hats, etc, that I've seen you wear? I am not seeing anything on your merch link at the moment.
I have a Bianca as well as a DF 64 I am trying to pull an Allonge with 20 grams f Ethiopian natural what number would you use on the DF 64 I tried a coarser espresso setting of 24-25 how many grams out is typical?
Great video mate. Question for you - what burrs are you running on your p-64? I've got one on order with unimodal burrs, which they recommend for those who want to get the best out of light roasts (which is what I am interested in) - however, in their FAQ, they call out flow profiling as something that may make this burr set not an optimal choice (in combination with other things like VST baskets, light roasted coffees etc). It has me wondering if going for high uniformity and pursuing flow profiling is the go or simply going with the unimodal burrs and those quick extractions/turbo shots... Keen to know your thoughts. Cheers.
Great intro to pressure (not flow) profiling, but why no mention of temperature? If you pull a standard shot in 25 seconds at 93C, what temperature will you use if you pull the shot in 50 seconds?
Thanks for the comment! Pressure is only derived from flow of water multiplied by resistance. Without flow change there is no pressure control. As for temp - that’s left to play with depending on the coffee and taste desired. The purpose of this video is to simply provide some frameworks to test different profiles… and temp can be adjusted accordingly.
Hi Kyle,
Have you measured your water debit in different paddle locations? All the way open I get 5.65 g/s middle 2.6. Seems within spec of the bianca v3 but curious if this is ok or not
Do you have total shot time landmarks you’re shooting for with each of these?
I have the same question. Thanks for asking!
Londinium is supposed to pause after the puck was saturated, it's high flow rate at the beginning, pause for 6 seconds is to get longer water contact time for the coffee bed, therefore you get more out of it, pre infusion ends in pressure not "time", the reason it ends in pressure is that your puck is fully saturated, puck resistance creates pressure, not this gauge, by looking at the gauge and doing the outdated "many seconds for pre infusion" thing, you're losing the flow rate and fully saturation, meaning you're doing it blindly and think that's real good, that's how we've been doing that for decades, until Decent came out, and Londinium is adapted profile from Scott Rao's blooming profile, short time of pause is good for medium-dark chocolatey beans in 15grams, head space would let the beans expand to get better extractions, not to compress it further with 18-20grams.
Heya!
Do you manage to do this recipes with MP burrs or do you have the HU?
thanks!
Both! But here I’m using the HU
Can you make a video about setting your niche grinder for v60 pour overs. Feel like I am going to fine still.
Hey! I have a couple videos on v60 recipes and relative grind size. Have you watched those?
@@KyleRowsell wow. I’ve never actually posted on a video and gotten a response. Thank you. I find your videos incredibly informative. I’m trying to figure out how to dial in my niche zero, feels like my grounds keep coming in too fine.
I also use a 1zpresso k-plus hand grinder on
Whoops too early.
One click after or before eight and have been getting great cups.
Niche is an enigma to me.
@@lexdd always! Here to help.
The niche is fantastic but it is geared for espresso so it’s burr does create fines that can seem to slow or stall brews. Totally possible for filter coffee but it can be frustrating at the start to learn what settings are needed
What’s the model and brand name of the silver grinder?