I recommend you guys to use the tamping mat to do all of your work, including transferring coffee grounds and all the puck prep. It's much easier to work that way!
Hahaha trust me, it's something I would like to do but I feel like our current tamping mat's rather small and being a very clumsy person, I'm 100% sure I'll be knocking into our puck prep tools🥲 just can't seem to find one that big enough (without looking like a bar mat with all the holes and gaps) :( - zee
Hello Zee, A useful little gadget you can stick on your jugs is the ‘Rhinowares Milk Jug Temperature Label’ to make sure you're getting milk heated to between 60 and 65 degrees maximum and so check you're not overheating or burning it. We use it in our coffee shop , it's very reactive and it ensures that we get perfect milk. Nice video,keep perfoming Cheers
hello there! That's pretty cool, went to have a look at it and didn't know it exists as a label on it's own. Breville has a milk pitcher with that in-built hahah. Unfortunately seems like that item's not available in Singapore so I gotta learn to gauge the temp better with my fingertips😝 - zee
After months of waiting I finally got my new machine and grinder. Watching you guys has been great, but also made me jealous haha Love this chill content
I recommend steaming the milk before or as soon as possible. After pouring a shot you have a 10-20 second window before the air causes it to bring out more of the bitter flavour.
Hey Adam! Unfortunately, our rancilio's a single boiler machine which makes it difficult to steam the milk asap. We have to wait for the boiler to heat up and regulate the steamwand before we can use it. Fortunately, our shots have been lasting pretty well despite the 'downtime' in between :) - zee
Hey Zee, I think your puck prep was good, although a little messy. Have you ever seen the floor behind the counter at a café? Even the professionals can be messy!!🤣 But, it all comes down to the end product and whether you liked it or not, and clearly you enjoyed the coffee, so isn't that a massive win?🏆🏅 If one was superstitious, one would say, "all that mess caused a great shot", so do it again...LOL I'm glad you're not wasting the purge water down the drain, and using it to heat the cups. I'm sure I saw a "rose bud" in the latte art!😉 Great shot all round.😁
hey Raj! A little messy's a bit of an understatement. The clean-freak in me was not impressed☹️ But yes, couldn't have said it better. I almost forgot to heat the cups! hahah will have to build the muscle memory for that one day🤗 - zee
I tried the up-down method at my workplace and the coffee ground ended up like yours in the video. Instead, a light vertical tap before using wdt brought me a better result. You can give it a try next time ^^
The Timemore scales have an auto timer mode for espresso, that will start the timer when it detects weight and stops the timer when the flow stops. One less thing to think about :)
hey there! hahah yeah we saw that function but as kissarmy has mentioned, we prefer to start the timer when pre-infusion starts. Altho, it is an on-going debate as to which way is better heheh. That auto-timer mode is definitely very handy, but maybe more so for pour overs☺️ - zee
@@sdfsdf_ i find that feature of the scale to be really flawed. Since it is designed with pourover in mind, the timer automatically shuts off when it detects a large amount of weight decreases. In nearly all popular pouring methods, the dripper needs to be lifted up for a swirl to level the bed. When you do this, the timer shuts off and now you don't know how long the extraction time is... that's why i never use it anymore lol
Your videos inspire me to not give up! i also recently bought an espresso machine with a steamer with the dream of saving coffee money and making amazing flat whites at home .... it is still yet a dream 😅😂
Hey, thank you🥹 that sounds exciting, which machine did you get? Saw that you did handpour espresso in one of your older videos so that must've been a change! Hahaha don't worry, it'll only get better🙆🏻♀️ - zee
@@kimchilifeabroad oh cool, that's a great machine to start with! seems very user friendly and the steam wand's pretty decent. hahah yeah, cleanup can be a little dreadful but it's routine to us now :) hope you'll enjoy this new world of espresso making, good luck! - zee
I was going to comment on the "tight" portafilter in your last video. I did ask Jon to do the nickel test to make sure the dosing in your portafilter is correct, or at least, not too much. I don't know if he did it, but if he did and it was ok for 18 grams (it was a while ago, yeah), you should also account for the thickness of the puck screen. So, that would be my suggestion. Do the nickel test, if 21 grams is too much even without the puck screen, then 21 grams is too much for your portafilter. If it's still ok, then you need to make sure that the addition of a puck screen (which of course will increase the depth of the puck) doesn't make the whole puck too.. thick? Basically the shower plate putting on pressure on the puck screen and subsequently the puck.
hey there, yeah we've learnt to take both puck screen thickness and dose into consideration. Unfortunately due to the rancilio's shower screen design (i.e screw of choice), it leaves an indentation in the center of the puck which reduces the 'allowance' in dosing baskets. we much prefer a 20g dose taste over an 18g dose but we'll see how we go🙃 - zee
@thegroundedduo I mean, taste > recipe. But take into consideration that the presence of indentation indicates a high likelihood of channeling, which isn't ideal. Maybe, you can try using a higher dose basket😅
I recommend you guys to use the tamping mat to do all of your work, including transferring coffee grounds and all the puck prep. It's much easier to work that way!
Hahaha trust me, it's something I would like to do but I feel like our current tamping mat's rather small and being a very clumsy person, I'm 100% sure I'll be knocking into our puck prep tools🥲 just can't seem to find one that big enough (without looking like a bar mat with all the holes and gaps) :( - zee
Hello Zee,
A useful little gadget you can stick on your jugs is the ‘Rhinowares Milk Jug Temperature Label’ to make sure you're getting milk heated to between 60 and 65 degrees maximum and so check you're not overheating or burning it. We use it in our coffee shop , it's very reactive and it ensures that we get perfect milk.
Nice video,keep perfoming
Cheers
hello there! That's pretty cool, went to have a look at it and didn't know it exists as a label on it's own. Breville has a milk pitcher with that in-built hahah. Unfortunately seems like that item's not available in Singapore so I gotta learn to gauge the temp better with my fingertips😝 - zee
After months of waiting I finally got my new machine and grinder. Watching you guys has been great, but also made me jealous haha
Love this chill content
hey alexander! that's great news🎉 what machine and grinder did you get? hahahah oops, we definitely didn't mean to😅 - zee
I recommend steaming the milk before or as soon as possible. After pouring a shot you have a 10-20 second window before the air causes it to bring out more of the bitter flavour.
Hey Adam! Unfortunately, our rancilio's a single boiler machine which makes it difficult to steam the milk asap. We have to wait for the boiler to heat up and regulate the steamwand before we can use it. Fortunately, our shots have been lasting pretty well despite the 'downtime' in between :) - zee
Hey Zee, I think your puck prep was good, although a little messy. Have you ever seen the floor behind the counter at a café? Even the professionals can be messy!!🤣
But, it all comes down to the end product and whether you liked it or not, and clearly you enjoyed the coffee, so isn't that a massive win?🏆🏅
If one was superstitious, one would say, "all that mess caused a great shot", so do it again...LOL
I'm glad you're not wasting the purge water down the drain, and using it to heat the cups.
I'm sure I saw a "rose bud" in the latte art!😉
Great shot all round.😁
hey Raj! A little messy's a bit of an understatement. The clean-freak in me was not impressed☹️ But yes, couldn't have said it better. I almost forgot to heat the cups! hahah will have to build the muscle memory for that one day🤗 - zee
I tried the up-down method at my workplace and the coffee ground ended up like yours in the video. Instead, a light vertical tap before using wdt brought me a better result.
You can give it a try next time ^^
hahaha, well I guess now we both know what not to do when transferring coffee grounds🤣 - zee
The Timemore scales have an auto timer mode for espresso, that will start the timer when it detects weight and stops the timer when the flow stops. One less thing to think about :)
you want to start the timer right when turning on the shot button, because the extraction time starts right then.
hey there! hahah yeah we saw that function but as kissarmy has mentioned, we prefer to start the timer when pre-infusion starts. Altho, it is an on-going debate as to which way is better heheh. That auto-timer mode is definitely very handy, but maybe more so for pour overs☺️ - zee
@@sdfsdf_ i find that feature of the scale to be really flawed. Since it is designed with pourover in mind, the timer automatically shuts off when it detects a large amount of weight decreases. In nearly all popular pouring methods, the dripper needs to be lifted up for a swirl to level the bed. When you do this, the timer shuts off and now you don't know how long the extraction time is... that's why i never use it anymore lol
Your videos inspire me to not give up! i also recently bought an espresso machine with a steamer with the dream of saving coffee money and making amazing flat whites at home .... it is still yet a dream 😅😂
Hey, thank you🥹 that sounds exciting, which machine did you get? Saw that you did handpour espresso in one of your older videos so that must've been a change! Hahaha don't worry, it'll only get better🙆🏻♀️ - zee
@ we got the sage bambino… an upgrade from the nespresso! But we do miss the easiness of the nespresso and how there was minimal cleanup 😅
@@kimchilifeabroad oh cool, that's a great machine to start with! seems very user friendly and the steam wand's pretty decent. hahah yeah, cleanup can be a little dreadful but it's routine to us now :) hope you'll enjoy this new world of espresso making, good luck! - zee
You can use the funnel one step before to avoid mess. 😂
hahah most definitely, it was the up and down mixing that threw me off the rest of my puck prep🥲 - zee
Zee: "Let me grab something from across the counter"
Timemore Black Mirror: "I'm about to end this woman's whole career"
hahahahah, I swear our scale's an unpaid actor in this video😂 - zee
I was going to comment on the "tight" portafilter in your last video. I did ask Jon to do the nickel test to make sure the dosing in your portafilter is correct, or at least, not too much. I don't know if he did it, but if he did and it was ok for 18 grams (it was a while ago, yeah), you should also account for the thickness of the puck screen. So, that would be my suggestion. Do the nickel test, if 21 grams is too much even without the puck screen, then 21 grams is too much for your portafilter. If it's still ok, then you need to make sure that the addition of a puck screen (which of course will increase the depth of the puck) doesn't make the whole puck too.. thick? Basically the shower plate putting on pressure on the puck screen and subsequently the puck.
hey there, yeah we've learnt to take both puck screen thickness and dose into consideration. Unfortunately due to the rancilio's shower screen design (i.e screw of choice), it leaves an indentation in the center of the puck which reduces the 'allowance' in dosing baskets. we much prefer a 20g dose taste over an 18g dose but we'll see how we go🙃 - zee
@thegroundedduo I mean, taste > recipe. But take into consideration that the presence of indentation indicates a high likelihood of channeling, which isn't ideal. Maybe, you can try using a higher dose basket😅