What a work of art. This is the definition of next level when it comes to video making. The pace, the colors, the mood, the music, the whole way it was put together.
Try this as traditional Vietnamese iced coffee, about 40g output over 15g sweetened condensed milk, mix and pour over a chilled cup of crushed ice. Everyone seems to think the only way to do VN coffee is with a Phin, but most shops actually make it on espresso machines now.
Oh yeah, when I worked in a cafe we used to make our Vietnamese coffee that way and it’s so good. I don’t have condensed milk at the moment, but maybe I’ll pick some up this weekend because with the weather getting warming those hit just right in the afternoon.
Glad to see Vietnam represented! I've lived here since 2016. When I first moved here they really had nothing in terms of specialty coffee. Lots of programs have happened to help farmers improve their crop and now we are seeing some lower to mid 80s washed and natural Arabica and some high 80's robusta. The best coffee I've had from Vietnam was a few weeks ago. It was a specialty robusta that scored 87pts. It was unbelievable!
I'm really not a fan of robusta, I've tried specialty robusta before but I always find that the taste is so overwhelming and so strong. That makes it tiring to drink. But this packaging is just amazing! The cardboard is great, the bag is super awesome, you really get a lot! And the ground coffee of the 01 looks so soft and fluffy that you want to lie in it 😄
Yeah I have to say I don’t think this one I’d ever crave. It’s like this oddly familiar thing, but it just performs and tastes so different. In the end for me it’s the crema and texture that makes this experience pleasant, not so much the flavor.
Haha, well I didn’t finish them all. But yes, they do have more caffeine. I can’t say I noticed it hitting me harder than any other coffee when dialing in though.
@@Sprometheus That is actually very interesting! I wonder if the amount of caffeine in each varietal of Robusta can differ on a larger basis in comparison to Arabica varietals. In other words, this Robusta varietal had less caffeine than others.
Interesting episode on specialty robusta coffee, only potential critique is probably throw away any water that is two days old and use fresh water to avoid any contaminated water potentially. ( indoor temperature usually 20 degrees Celsius )👍
Amazingly, you keep leveling up the cinematography, very well done ! I've never tried a single origin Robusta, but however, as a component in Decaf espresso blends, I like it. It's nice to be able to have a Cappuchino in the evening, and the Robusta content levels up the creaminess and texture, and also makes the decaf easier to extract. 100% arabica Decaf is really hard, I think my grinder is on the cheap / small side for that.
I regularly have single-origin fine robusta beans from India (the Rao family) from a local specialty roastery in medium roast. It tastes like a vacation in Italy and is actually one of my favorite varieties when I want a more classic taste.
Im a fast reader and still had to pause a second to finish reading some of the subtitles while also appreciating the actual video above them. Love these workflow style videos though.
Thanks for the video. I've been watching your "Decent" journey since you got it and am keen to hear your comments on it, based on your personal love for the GS3. As an aside, that coffee roaster wins the award for most wasteful packaging. I think as coffee consumers, we need to consider the packaging as part of the product and do our part to alleviate the global plastic problems. In New Zealand, I made the effort last year to find good coffee that had environmentally friendly packaging and it was very very hard to find. It made me realize that's because no one cares about it enough to force roasters to change. We as coffee consumer collective need to do better on product selection with the packaging being considered.
How did you like the Sanremo You in comparison to the decent? Which one would you keep if you could choose one? Really enjoying you videos! :) keep up the good work
The ristretto profile is perfect for milk drinks but should be a double of 18-19 gm with 22-25 out. I know this is heresy but I use a whirly bird milk frother (Instant brand) with whole milk and it works beautifully. The milk is thick and is poured almost immediately after the shot ends. A sugar doser available on Amazon allows precise dosing so I add a half teaspoon. What a great way to start the day. Almost impossible not to have another before leaving to fight the dragons.
I noticed that here in germany as well. We have a chain (roaster and cafe) that i would consider for the average coffee drinker. Like, 95% overroasted beans that taste like normal supermarket coffee. Went shopping with a friend to find him new coffee, and he wanted to buy on the chesper end. Went for that chain, got a Sicilian espresso, and had a taste. So rich and creamy and sweet. I was blown away. Even more dumbfounded i was when i saw that it was a 100% specialty robusta. 1kg/25€ (so quite affordable). Since than i have it in my roatation as well. What i like about the fact is, that robusta is easier to farm, more resitant agains harmfull pests and fungi, hence more suited for the growing demand. Smart move by the farmers
Would you mind saying the name of the chain and coffee? I live in neighbouring Belgium but I've been looking to go back to more traditional coffee for espresso but it's hard to find within specialty circles. The biggest problem with that is getting freshly roasted beans. Thanks!
When my father was visiting Hawaii from Europe, I asked the people at Paradise Roasters how many of their fine robusta subscriptions (I understand they should not be called specialty) could they send to their hotel on the dates of their visit. They did 5 and three were totally freshly roasted. It was an amazing journey I managed to share with many coffee enthusiasts in Hungary. I would highly recommend the journey to everyone. I think these Fine Robusta formers are sitting on something very special and we can have not only climate resistant varieties but also more flavors.
Great insight working with robusta. It would really be interesting to take some of this robusta and blend it with a good 100% arabica medium roast, and see what one can come up with. I surmise that most of the Italian coffee roasters already do this, and souce robusta from Viet Nam.
Absolutely. Classic Italian espresso has a robusta blend component for that texture and crema, and I would love to see it be implemented into a modern blend.
Absolutely. Classic Italian espresso has a robusta blend component for that texture and crema, and I would love to see it be implemented into a modern blend.
Since my Descent is against the wall I don't keep the back plate on, which allows me to refill water and turn off the power quicker, as I tend to travel a lot for work I purge the water and power off the machine before each of my work trips. Also, I've found I can fill to about the top 1/8" on the water if I am careful when pushing the water back into the machine.
One hopes that robusta will find its farmed footing in a way similar to grapes such as Carignan, which as recently as 20 years ago were looked down on and now make wonderful, and highly regarded wines, when farmed and vinified with proper care
I’d like to see it absolutely make its way into blends again, there’s still some time needed to get them on a single origin realm, at least for me. But also they’re more resilient to temperature so they grow easier which has become a big issue with arabica with the changing climate.
Love the content, I see you have a bunch of high end machines. I currently have a ECM E61 and would like to upgrade. Any input you can share on Decent vs one of the $7k machines you have?
Thank you I appreciate the kind words. And yeah, I think it all comes down to what you’re looking to achieve. I will say the grass is rarely greener as machines get more expensive. Meaning, espresso doesn’t necessarily get better. With the Decent you cab do nearly anything any other machine can, and that’s a huge plus. But I will say, even after months of decent ownership it still feels charmless. It’s cold, robotic, and has little character or style. And I think as you think about upgrading think about balancing capabilities and character. That’s just my two cents. But I did sell my GS3, and soon my Lelit leaving me with just the decent…for now.
I like the panel there personally, and the grinder is a loaner, so I won’t be removing any stickers as it’s not mine to keep. But thanks for watching and the kind words!
I’ve tried specialty robusta before. The only way to make it enjoyable for me was to pull a ristretto then dilute it 1:3. Also Cameroon makes tastier robusta than Vietnam imo.
@@Sprometheus yeah kinda but with a ristretto shot. The coffee is called Mokasol Monorigini Camerun Naturale. I think they based off of Italy I got them from a local distributor.
Can we add this to the list of people who possess a Lagom 01 but aren’t putting out a full review of it? I’m not a conspiracy theorist, and have put a $3000 deposit on one, but the silence is deafening.
@@Sprometheus Very excited to hear your thoughts - it seems like it has a lot of potential as a workflow-friendly high end flat, with possible drawbacks around the sheer size of it and noise levels.
I tried specialty robustas in Vietnam last year, it's a no for me… Coffee culture there is amazing and fascinating to observe, but most of the coffees served there (not labeled as specialty) are just crap and it basically has to be for the pricepoint they sell it. The specialty stuff gets priced at a real premium (sometimes outdoing pricing in Europe) which I can kind of imagine for imported stuff (interestingly, they also have coffees from Laos and Thailand there), but I'd expected their native specialty coffees to be cheaper but did not really found that to be the case.
Thanks Jon. And I think the bag in a box trend is here to stay. But I have seen some roasters go back to just bags. Locally there are multiple roasters who sell in jars and tins as well.
My solution is to home roast. I buy in bulk, so it’s more efficient for shipping and packaging. (Yeah, it’s still in plastic, but it’s 10 pounds per bag.)
I noticed in your burr cleaning the retention is only on one side of the burr actually appears the burr carrier has the burr set deeper on that side whereas the burr sits higher on the clean side... perhaps it isn't seated flush or level across the face of the burr? carrier maybe holding the burr at an angle or out of spec? it seems the grinds get stuck where the lip of the carrier sticks up higher than the deepest cut in the burr. I get absolutely no retention in my P100.
I like these no-talking videos, but please let the subtitles run a little longer.
I got you. I appreciate the feedback.
Bruh. Thanks. I was too bored to ask this. But today I wasn't bored to thank you for suggesting this. The subs were indeed disappearing too fast.
Same
What a work of art. This is the definition of next level when it comes to video making. The pace, the colors, the mood, the music, the whole way it was put together.
That flex at the end with the UA-cam award. Respect👊🏻
Haha thank you my friend! But they hand these out like candy now that you can scape 100,000 subs on shorts with two viral hits
The sheer drama of this video made me laugh at how much I was enjoying it. Top-notch content.
Try this as traditional Vietnamese iced coffee, about 40g output over 15g sweetened condensed milk, mix and pour over a chilled cup of crushed ice. Everyone seems to think the only way to do VN coffee is with a Phin, but most shops actually make it on espresso machines now.
Oh yeah, when I worked in a cafe we used to make our Vietnamese coffee that way and it’s so good. I don’t have condensed milk at the moment, but maybe I’ll pick some up this weekend because with the weather getting warming those hit just right in the afternoon.
Glad to see Vietnam represented! I've lived here since 2016. When I first moved here they really had nothing in terms of specialty coffee. Lots of programs have happened to help farmers improve their crop and now we are seeing some lower to mid 80s washed and natural Arabica and some high 80's robusta. The best coffee I've had from Vietnam was a few weeks ago. It was a specialty robusta that scored 87pts. It was unbelievable!
Oh, we own the same espresso cup! I was gifted this one by Odaka's owner last December. Really beautiful stuff.
Dream set up of having a Decent & Lagom. Thanks for the great video as always ❤
I have to say, so far it’s been fun to have the 01 (it’s on loan from option-o) but the P64 still has my heart.
@@Sprometheus P64 still looks far better on your coffee station than the 01
I’ve got the 01 on order. Hope it’s good! 🤞
When we can expect a full review of the 01¿ Also what is your opinion of those burrs for more traditional espresso?
Thank you my friend.
Happy Easter!
You’re welcome, and thanks for watching and happy Easter as well!
Any chance we’ll get some thoughts on the 01 and the Mizens? Would be interesting coming from someone with a lot of experience with the p64!
Beautiful and exquisitely done, music and video superbly done beyond measure.
I'm really not a fan of robusta, I've tried specialty robusta before but I always find that the taste is so overwhelming and so strong. That makes it tiring to drink. But this packaging is just amazing! The cardboard is great, the bag is super awesome, you really get a lot! And the ground coffee of the 01 looks so soft and fluffy that you want to lie in it 😄
Yeah I have to say I don’t think this one I’d ever crave. It’s like this oddly familiar thing, but it just performs and tastes so different. In the end for me it’s the crema and texture that makes this experience pleasant, not so much the flavor.
@Sprometheus I thought the coffee was long dong at first glance, if so I would order a few bags and see what happened.
You drank three versions of a robusta...
Your heart was probably pounding after this video!
Haha, well I didn’t finish them all. But yes, they do have more caffeine. I can’t say I noticed it hitting me harder than any other coffee when dialing in though.
@@Sprometheusdo you throw them away? 😢
@@Sprometheus That is actually very interesting! I wonder if the amount of caffeine in each varietal of Robusta can differ on a larger basis in comparison to Arabica varietals. In other words, this Robusta varietal had less caffeine than others.
@@pspfreedom I think he lets his dog drink the extra coffee
Interesting episode on specialty robusta coffee, only potential critique is probably throw away any water that is two days old and use fresh water to avoid any contaminated water potentially. ( indoor temperature usually 20 degrees Celsius )👍
Amazingly, you keep leveling up the cinematography, very well done !
I've never tried a single origin Robusta, but however, as a component in Decaf espresso blends, I like it.
It's nice to be able to have a Cappuchino in the evening, and the Robusta content levels up the creaminess and texture, and also makes the decaf easier to extract.
100% arabica Decaf is really hard, I think my grinder is on the cheap / small side for that.
So relaxing, exempting the fact you’ve just ingested three shots in a row : )
I regularly have single-origin fine robusta beans from India (the Rao family) from a local specialty roastery in medium roast. It tastes like a vacation in Italy and is actually one of my favorite varieties when I want a more classic taste.
Nice to see you using the MHW tamper. I received mine today and it fits my 51mm ims basket peeerfectly. And it's super well built and satisfying
Great that you got Hans Zimmer to compose the soundtrack! 😜❤
Haha, ya know Hans is actually a big espresso fan so it was an easy sell.
beautiful video
really love to hear your thoughts regarding the lagom 01. Workflow, in the cup...
Would love it if you could test calibrated tamp vs “tamp as hard as you can”!
Spro, how many cameras do you have setup while filming?
Im a fast reader and still had to pause a second to finish reading some of the subtitles while also appreciating the actual video above them. Love these workflow style videos though.
Thanks for the video. I've been watching your "Decent" journey since you got it and am keen to hear your comments on it, based on your personal love for the GS3.
As an aside, that coffee roaster wins the award for most wasteful packaging.
I think as coffee consumers, we need to consider the packaging as part of the product and do our part to alleviate the global plastic problems. In New Zealand, I made the effort last year to find good coffee that had environmentally friendly packaging and it was very very hard to find. It made me realize that's because no one cares about it enough to force roasters to change. We as coffee consumer collective need to do better on product selection with the packaging being considered.
Nice textura.
How did you like the Sanremo You in comparison to the decent? Which one would you keep if you could choose one? Really enjoying you videos! :) keep up the good work
The ristretto profile is perfect for milk drinks but should be a double of 18-19 gm with 22-25 out. I know this is heresy but I use a whirly bird milk frother (Instant brand) with whole milk and it works beautifully. The milk is thick and is poured almost immediately after the shot ends. A sugar doser available on Amazon allows precise dosing so I add a half teaspoon. What a great way to start the day. Almost impossible not to have another before leaving to fight the dragons.
How well does the blind 102 Mizens handle dark and really dark roast espressos?
+1
I noticed that here in germany as well. We have a chain (roaster and cafe) that i would consider for the average coffee drinker. Like, 95% overroasted beans that taste like normal supermarket coffee. Went shopping with a friend to find him new coffee, and he wanted to buy on the chesper end. Went for that chain, got a Sicilian espresso, and had a taste. So rich and creamy and sweet. I was blown away. Even more dumbfounded i was when i saw that it was a 100% specialty robusta. 1kg/25€ (so quite affordable). Since than i have it in my roatation as well.
What i like about the fact is, that robusta is easier to farm, more resitant agains harmfull pests and fungi, hence more suited for the growing demand. Smart move by the farmers
Would you mind saying the name of the chain and coffee? I live in neighbouring Belgium but I've been looking to go back to more traditional coffee for espresso but it's hard to find within specialty circles. The biggest problem with that is getting freshly roasted beans.
Thanks!
@@daniel.lopresti Berliner kaffee rösterei. Not sure if they deliver outside of Germany. The coffee is called Sizilianischer Espresso
When my father was visiting Hawaii from Europe, I asked the people at Paradise Roasters how many of their fine robusta subscriptions (I understand they should not be called specialty) could they send to their hotel on the dates of their visit. They did 5 and three were totally freshly roasted. It was an amazing journey I managed to share with many coffee enthusiasts in Hungary. I would highly recommend the journey to everyone. I think these Fine Robusta formers are sitting on something very special and we can have not only climate resistant varieties but also more flavors.
Some of those Lavazza blends with ~30% to 40% Robusta make incredible crema and taste great in milk drinks
Channel name idea:
Single Man's espresso.
xD
I wish I could do the same but my so would be furious.
Lovely and elegant! How much do you like the Lagom 01 102mm?
Thank you
You’re welcome my friend, have a good weekend.
When’s the lagom 01 video 👀
Great insight working with robusta. It would really be interesting to take some of this robusta and blend it with a good 100% arabica medium roast, and see what one can come up with. I surmise that most of the Italian coffee roasters already do this, and souce robusta from Viet Nam.
Absolutely. Classic Italian espresso has a robusta blend component for that texture and crema, and I would love to see it be implemented into a modern blend.
Absolutely. Classic Italian espresso has a robusta blend component for that texture and crema, and I would love to see it be implemented into a modern blend.
As BBE + Eureka speciality I appreciate that video🎉 You think it's end game setup?😂
Since my Descent is against the wall I don't keep the back plate on, which allows me to refill water and turn off the power quicker, as I tend to travel a lot for work I purge the water and power off the machine before each of my work trips. Also, I've found I can fill to about the top 1/8" on the water if I am careful when pushing the water back into the machine.
imagine doing 3 shot for a morning routine.. i would have been able to see sound.
Video skills on point Spro!
I never even heard about its existence available for sale. I'll give it a try!
It’s definitely around more and more. This one has sold out already, but I’m sure a quick search may yield some results
@Sprometheus Found Few from same region, avaliable in medium to dark & daRRRk 😆
Yoo madness setup.
Holy shit you got an 01! Did you buy it yourself or did they send it for review?
Edit: nvm i just read the comment where you mentioned it on loan.
Wow
Blue Bottle Coffee Co makes a really nice 80/20 robusta blend
The Decent is your favourite currently ? :) Just took the Micra instead of the Decent 😀
If you had to choose between the 01 or p64 what would you choose? Currently on that thought
Very interesting video! Thank you. Are you planning to do a review on the Lagom 01?
Really want to try carbonic maceration robusta after that one Lucia Solis podcast.
One hopes that robusta will find its farmed footing in a way similar to grapes such as Carignan, which as recently as 20 years ago were looked down on and now make wonderful, and highly regarded wines, when farmed and vinified with proper care
I’d like to see it absolutely make its way into blends again, there’s still some time needed to get them on a single origin realm, at least for me. But also they’re more resilient to temperature so they grow easier which has become a big issue with arabica with the changing climate.
I'm just curious, why did you sold the GS3 ?
Didn't you loved that machine ?
Love can be fleeting and fickle. Maybe I should do a video talking about why it’s going away.
Love the content, I see you have a bunch of high end machines. I currently have a ECM E61 and would like to upgrade. Any input you can share on Decent vs one of the $7k machines you have?
Thank you I appreciate the kind words. And yeah, I think it all comes down to what you’re looking to achieve. I will say the grass is rarely greener as machines get more expensive. Meaning, espresso doesn’t necessarily get better. With the Decent you cab do nearly anything any other machine can, and that’s a huge plus. But I will say, even after months of decent ownership it still feels charmless. It’s cold, robotic, and has little character or style. And I think as you think about upgrading think about balancing capabilities and character. That’s just my two cents. But I did sell my GS3, and soon my Lelit leaving me with just the decent…for now.
@@Sprometheusyou sold the gs3? That is surprising based on everything you say about it. What's next?
That bag of coffee looks like it was roasted by "Hello Kitty".
Well done video.
Hi there, what grinder would you recommend to be investing in? Also where do you get your cups? Cheets
i wish i had the access to grinders like these
Is the scale Bluetooth to pair with the decent?
If there's an award for coffee brewing video, this should be the winner.
☕❤️ Love Is Important ❤️☕
Indeed my friend! Cheers!
Why did you cut short the milk steam 😢
I felt like it was too long, but maybe I was wrong. Next time, steaming in full!
Don't bother with the Decent magnetic back panel - no one sees it. AND: take that sticker off of the grinder!!! ;) Great video, as always 'Spro.
I like the panel there personally, and the grinder is a loaner, so I won’t be removing any stickers as it’s not mine to keep. But thanks for watching and the kind words!
I’ve tried specialty robusta before.
The only way to make it enjoyable for me was to pull a ristretto then dilute it 1:3.
Also Cameroon makes tastier robusta than Vietnam imo.
Ooh, so you made like a long black kind of deal? I’ll have to check out Cameroon’s offering. What roaster?
@@Sprometheus yeah kinda but with a ristretto shot. The coffee is called Mokasol Monorigini Camerun Naturale. I think they based off of Italy I got them from a local distributor.
Don't underestimate the diversity Robusta can produce. Try other ones
Can we add this to the list of people who possess a Lagom 01 but aren’t putting out a full review of it? I’m not a conspiracy theorist, and have put a $3000 deposit on one, but the silence is deafening.
I definitely don’t own it. I was loaned it, and I’ve had it for about 2 weeks so I need more time but a review will come
@@Sprometheus Very excited to hear your thoughts - it seems like it has a lot of potential as a workflow-friendly high end flat, with possible drawbacks around the sheer size of it and noise levels.
I tried specialty robustas in Vietnam last year, it's a no for me… Coffee culture there is amazing and fascinating to observe, but most of the coffees served there (not labeled as specialty) are just crap and it basically has to be for the pricepoint they sell it. The specialty stuff gets priced at a real premium (sometimes outdoing pricing in Europe) which I can kind of imagine for imported stuff (interestingly, they also have coffees from Laos and Thailand there), but I'd expected their native specialty coffees to be cheaper but did not really found that to be the case.
Maybe it would've been even better with no music 🤔
I like the format, but help us phone users by increasing text size and duration of your captions. Please.
lagom 01 vs atom 75?
There’s no such thing 😁
(I haven’t tasted it, so I can’t know 😉)
Best tip with robusta coffee is to put it in the garbage can 🤣
TELL US HOW BAD IT WAS
If you didn't put the music that might be one of the best asmr...
I don't like the packaging of the beans. I do not think they should ever be exposed to sunlight through a clear back.
How many people actually own a Decent.
Whatever it is, I've a feeling it's about to be + 1
ah Asia … and their fascination with using plastic bags for no reason … 🙂
The roaster is from Georgia here in the US, the coffee is grown in Vietnam.
A single origin Robusta so good that it needs to be turned into a flat white???😂
Sometimes it be like that.
Great video as always! Also curious about the robusta taste, haven’t found it yet in the Netherlands. Will you be doing a review of the 01?
Gorgeous video.
Unfortunately, the single use plastic downgrades the whole experience. I hope that doesn’t become a trend for specialty roasters.
Thanks Jon.
And I think the bag in a box trend is here to stay. But I have seen some roasters go back to just bags. Locally there are multiple roasters who sell in jars and tins as well.
My solution is to home roast. I buy in bulk, so it’s more efficient for shipping and packaging. (Yeah, it’s still in plastic, but it’s 10 pounds per bag.)
I noticed in your burr cleaning the retention is only on one side of the burr actually appears the burr carrier has the burr set deeper on that side whereas the burr sits higher on the clean side... perhaps it isn't seated flush or level across the face of the burr? carrier maybe holding the burr at an angle or out of spec? it seems the grinds get stuck where the lip of the carrier sticks up higher than the deepest cut in the burr. I get absolutely no retention in my P100.
This video is so professional and slick, Lagom should use this as a commercial.
Low key want to try this coffee now, even though I know the caffeine might make me jittery 😂
Love this dialing in video! Would love to see a comparison table showing ratio/profile/pressure etc!
...and can we get a long Decent review video :)
Thank you! Glad you enjoyed. And yeah, I’m getting more and more familiar with the Decent and working on a review will begin soon.