It is unfortunate that the discussion of the first espresso is cut away at 16'30, in particular as the discussion of the second version relates to it (the extraction is '3% higher' > what was it in the first version?).
I don't know if people quite yet get how revolutionary this design is? This goes way beyond coffee, it can be used for tea, herbal extracts, infusing, etc. Coffee is just the beginning!
Noticed that every time when the machine spin Right before the coffee start drip The video cut and zoom into the cup, without showing the whole machine picture with coffee dripping out. I might be skeptical…but this make me wondering why
Saving time. It'd be weird to have them sit there for 3 minutes while the centrifugal extraction happened, wouldn't it? That said, I would like to see an entirely unedited video demonstrating the length of time taken for a basic hot-espresso production with the device
Everything is fine, as long as don’t take it as an espresso machine. When you are drinking “espresso” but saying you don’t care about the “crema”… You are not drinking espresso bro.
Hi, I don't understand your expert's explanation of crema. He talks about bubbles and CO2. Whereas crema is the caramel-colored layer of cream on top of an espresso. It gives texture, taste and - above all - it shows that the coffee beans have been properly extracted. In short, crema is the coffee oil extracted by the machine. It is completely different than the bubbles explained here. Can you give me your comment. 😊 Other question : concerning the room temp extraction. What is this exactly ? Do you mean the coffee is only made with water at around 20 degrees and not heated by your machine ? Or is it the use of 20 degrees water, poured inside the machine, and then heated by the machine to obtain a final hot coffee ? Like traditional espresso machines. Regards.
Hello friend, here's the detailed video of crema in espresso. Welcome to check it out. ua-cam.com/video/KqN68DL0-4w/v-deo.html Regarding to the room temp extraction, KUKU Maker can produce coffee which is the room temp. Also it can make hot espresso and cold-brew espresso, it depends on which type you want.
@WTFA54 you’re right. I have in mind the créma is coffee oil. I think I have read wrong things. And my espresso look like oils on the top with the créma so I never think it was not completely the reality. I have read on google some interesting articles about creama. Concerning the oil capture with the CO2 bubles if you have more detailed explanations let me know. 😊
@@KUKU_HUB_thanks. Can you make a video showing the texture obtained for espresso with the Kuku maker, compared to one made with a traditional coffee machine. Thanks
It is unfortunate that the discussion of the first espresso is cut away at 16'30, in particular as the discussion of the second version relates to it (the extraction is '3% higher' > what was it in the first version?).
I don't know if people quite yet get how revolutionary this design is? This goes way beyond coffee, it can be used for tea, herbal extracts, infusing, etc. Coffee is just the beginning!
Noticed that every time when the machine spin
Right before the coffee start drip
The video cut and zoom into the cup, without showing the whole machine picture with coffee dripping out.
I might be skeptical…but this make me wondering why
I think its taking too long to show the whole duration of extraction …
Saving time. It'd be weird to have them sit there for 3 minutes while the centrifugal extraction happened, wouldn't it?
That said, I would like to see an entirely unedited video demonstrating the length of time taken for a basic hot-espresso production with the device
Fascinating thank you.
Everything is fine, as long as don’t take it as an espresso machine.
When you are drinking “espresso” but saying you don’t care about the “crema”… You are not drinking espresso bro.
check out their crema video, came out recently
Hi,
I don't understand your expert's explanation of crema. He talks about bubbles and CO2.
Whereas crema is the caramel-colored layer of cream on top of an espresso. It gives texture, taste and - above all - it shows that the coffee beans have been properly extracted. In short, crema is the coffee oil extracted by the machine.
It is completely different than the bubbles explained here. Can you give me your comment. 😊
Other question : concerning the room temp extraction. What is this exactly ? Do you mean the coffee is only made with water at around 20 degrees and not heated by your machine ? Or is it the use of 20 degrees water, poured inside the machine, and then heated by the machine to obtain a final hot coffee ? Like traditional espresso machines. Regards.
Your description of crema is just factually incorrect. In short, just do a simple Google search.
Hello friend, here's the detailed video of crema in espresso. Welcome to check it out.
ua-cam.com/video/KqN68DL0-4w/v-deo.html
Regarding to the room temp extraction, KUKU Maker can produce coffee which is the room temp. Also it can make hot espresso and cold-brew espresso, it depends on which type you want.
@WTFA54 you’re right. I have in mind the créma is coffee oil. I think I have read wrong things. And my espresso look like oils on the top with the créma so I never think it was not completely the reality.
I have read on google some interesting articles about creama. Concerning the oil capture with the CO2 bubles if you have more detailed explanations let me know. 😊
@@KUKU_HUB_thanks. Can you make a video showing the texture obtained for espresso with the Kuku maker, compared to one made with a traditional coffee machine. Thanks
@@catalinjeanmarc In the Crema in espresso video, you can view more details about it. ua-cam.com/video/KqN68DL0-4w/v-deo.html