Hi! Thanks for the cool video! I make two coffees every morning with my 9barista, and I always leave the 9b boiler on the stove whilst I prepare the coffee, definitely accelerates the process. I have to say it has become a ritual for me so I don't really mind the time spent on it. I love the coffee so much.
I actually tried doing that this morning (just for one shot though). I wasn't confident before but I have gotten more comfortable with the process and it worked out great. Totally agree that it saves time. I think I'm still spending close to 10 minutes start to finish (prep and cleaning included) but like you, I enjoy the labor of making my coffee so it's not a big deal.
@@sonyacurti measure about 20grams of beans, grind and empty the grin holder into the basket, or into a clear glass if you are doing multiple, use one glass for each set of 20gram grind, you don't fill to a mark but by weight, then tamp. :-)
...my "Hack" I bought a second boiler, because the other two parts have grips and can be used without cooling (and elongating the second shot again): the bayonet-type construction makes it easy to put off the top part, pulling out the coffee puck or the complete basket, filling it up again, re-mounint it easily with one movement, and at last connecting it with the freshly filled (with warm water) boiler again .. that really speeds up. But you have to be cautious because of the hot parts, perhaps you use gloves;-) - that surely looks funny and guarantees full attention of your audience;-)))
Hi. I use a silicon oven mitt to hold the hot bottom of the moka pot, it protects you and gives a good grip like rubber to help you screw and unscrew these things. It's great. It would be great if you could make another video after 1 year of using the 9barista, and tell us how are the parts holding up. Thanks.
Thanks! I took a little break from doing videos, but definitely will be starting up soon. The 9B will be one of the first. Plan to do a full teardown and covering mainenance.
This is my favourite piece of equipment to make coffee. It's simple to use and after a few days getting the grind right the results are amazing. I found a coffee leveller really improved the finish result even though I had been reluctant to buy one, but truthfully they really do improve the coffee.
Very slick David, quick turn around and pre-heating of the water, Im guessing the metal absorbs more energy than the water, which is why you don't get more out of the water-preheat. getting comfortable with putting the boiler on the stove before the top, but clearly that leaves you with a 2 minutes hard limit to prep and install. soooo. been using my Barista9 on a sailboat gas stove, but starting to think the alternative method might be bite the bulled and get two. LOL.. B9 could be a handsome extra profit with a "two pack" offer i bet. I find the unit works great for one person, by the time you are ready for that second shot, the B9 have cooled to be comfortable to handle.
Pretty cool! Sounds like a nice setup... enjoying your espresso while on your sailboat, nice! Yeah, I also heat the boiler while preparing the shot. Pretty comfortable doing that now. As for consecutive shots, it's doable but maybe not as simple as other machines. I also have a Flair, so that's my method of brewing two shots 🤣. But I agree with you, for one person it's not an issue making that second shot. Take your time and enjoyed the first, worry about the second when the time comes.
I just got my 9 Barista yesterday and I am so happy with it. There are just some things that are confusing. Such as after I have poured and am cleaning it, I notice coffee/water in the middle chamber that seems to not have made it to the top pouring part and when I open the bottom chamber there is still a tad bit of water left in there. Am I doing something wrong or is there supposed to be a little bit of water leftover. Also. I have an electric stove. Should I have my stove top already heated before I put the 9 Barista on it or should I be turning on the stove top as soon as I put the 9 Barista on it. I have found that when I turn the stove top on at the same time as when I put the Barista on it, it takes a lot long for it boil and make the shot and I know they recommend it be 4-6 minutes. Sorry for the tangent, I am just new to this and really love espresso and this "machine" and I want to be using it properly
Congrats on getting your 9Barista and it's great to hear that you're enjoying it! Regarding your questions, I already had some thoughts but did also reach out to 9Barista directly. Wanted to make sure I didn't give you bad info 😅. They said it's perfectly normal for there to be residual liquid in the middle chamber (or group head). I get the same with mine. My thought is that liquid will pull back through the portafilter after a pressure release and/or lowering of temperature. Not sure if that's the right explanation, but they didn't mention anything different. The water in the lower boiler is also normal. They mentioned that after brewing there is actually no water left there, but that there will be water in the upper boiler (it has two). Then when you cool it down to take it apart, the residual water then falls into the lower boiler (and that's why we're seeing water there). The reason why this deserves explanation is that it's not only normal, but probably preferable to still have water left in the boiler after brewing. If you open it up and it's dry, that might actually be an issue (i.e. longer than 6 min brewing, not enough water at the start, extending the extraction past 30 seconds, etc). For the stove, they didn't have any specific recommendations other than that it's important to stick to the 3-6 min brew time and that if it's faster to have your stove hot beforehand, then that would be the way to go. Hope this helps, but feel free to reach out if you have any more thoughts or questions.
Congratulations for your video! I got my 9barista a few days ago and I don’t know what I’m doing wrong because I can’t get cream in my expresso. my beans are fresh, I grind them at the moment with an old coffee grinder I borrow from my parents… pressure I guess is correct too… but no cream. I don’t know if it is because I’m using arabica instead of Robusta… any advice please??
My first guess would be the grinder. Regarding pressure, how long does it take from the moment you see coffee extracting until the end? 25-30 seconds gets you in the ballpark. If faster than that, you might need to grind finer. Also make sure the grinder has a lot of adjustment capability. Some grinders advertise being able to grind to espresso level. But within that range it's best to have finer adjustments. If it only has a few settings at espresso range, it can make it much more difficult to dial in. If your beans are fresh and it's extracting within an appropriate timeframe, it might just be the beans. If it's a light roast you probably won't get much crema. Also, I would stick with arabica for the most part, but you might be able to find a good blend that adds a little bit of robusta to the mix. Best of luck 👍
@@davidmaurice1294 Hello! thank you for your answer. I have just bought a grinder with 0-12 grinding scale. I hope this is fine to get the proper adjustment. Coffee takes aprox. 6-7 minutes to come out and extraction lasts 30-35 seconds. I will try to get different type of beans and ill let you know. Thank you very much for you help. Have a lovely new year 2024. 😃
I have a 9barista and trying to figure out how to make the whole campsite espresso in the morning. A moka pot seems more practical with a large group. Thankfully everyone doesn’t get out of tent at the same time.
Yeah, a moka pot is probably more practical. There doesn't seem to be much that can be done to significantly speed up shots back-to-back, but there might be things in terms of prep. If you haven't thought of this already, you could get an extra basket (and optionally a portafilter - but I would just go with the basket) and prepare the next shot while the 9B is brewing. I also have a container/cup that the 9B fits into that I fill halfway with room temp water. It doesn't take much to cool the boiler down enough so that it's easy to screw apart after releasing pressure.
You have the white version on the dispersion rubber..nice... Love mine as well...it has been 5 months since i got it But at times I missed my mokapot... definitely way faster and preground coffee is still workable with mokapot 😁
Very cool, yeah I think it's been close to 3 months now for me. Regarding the moka pot, I wasn't quite clear. Do you still have it and just haven't been using it anymore? Mine still gets the call now an then (used it this morning as a matter of fact). I like my espresso, but there's something about the combo of an Italian roast (or any dark roast for that matter) and a moka pot.
@@davidmaurice1294 exactly...😉 ..i still kept mine as well...not an espresso but have started my days for many years Anyway....with 9barista I have a new ritual that i also loved😉
I’m really considering buying one, I’ve been using one of the earlier Brikka Bialetti pots and am pretty happy with it, but would like a real espresso at times.
@@mikototo2010 mine is a 2 cup, I like it. I’ve heard 4 cup is a bit more finicky. One day I’d like to have the 9bar and the 4cup for when I need to crank out more then one
The 9Barista could be a good natural progression from a moka pot, meaning that the workflow is pretty similar. But I also have a Flair and now a Picopresso. They all have their strengths and I'm getting great espresso from each one. Just pointing out that there are several options these days for good espresso without having to spend so much in the beginning. By the way, none of these devices replaces my moka pot. Still love that thing 😁.
I think you have a valid point. The 9Barista does comes with a heat exchanger plate that you can place on top of your stove. You'd need to use that for an induction cooktop or for a larger stove top. I have seen people talk about the need to control heat though, and that if the temperature is too high it will affect extraction (maybe you get beyond 9 bars?). Some people start with high temperature, then reduce it once the water starts boiling. Maybe that's the key. For me, I'm also trying to avoid using the exchanger plate. It (obviously) get's really hot and takes a while to cool down. It's also made from layers and I've heard of instances where it came apart (probably from people trying to cool it down too fast maybe?). I find that it doesn't suit my workflow, so I ended up using an electric plate. If the 9B was stainless steel instead of brass I would have gone with an induction cooktop. I may reach out to them to understand why they went with brass, or if there are any thoughts around at least having the boiler made of stainless.
@@davidmaurice1294 I use my steal Mocha Pot on my induction cooktop but I need to put it on a steel plate as the pot diameter is to small for the induction to fire up without the plate. You will need the exchange plate on an induction cooktop as well due to the small diameter and the braa. I'm guessing they used brass as it retains heat better and they likely need the heat retention for the pressure part to work better. I ordered a 9B with a mid March delivery. Its will be a long 30 days...
Haha, yeah the wait for me was pretty brutal. It's worth it though. And thanks for the extra info, I'll need to consider that it might not be that easy to get away from an exchanger plate. Personally, I'm not that fast in preparing for a shot anyway so I might be fine with the time as is. I guess it's human nature that we are always trying to squeeze out as much improvement as possible. I could probably calm down a bit on trying to optimize further.
@@davidmaurice1294 For all my single-serve coffee (moka, aeropress, clever or pourover) they take a little less than 10 minutes to brew. So If the 9B is in that wheelhouse - I'm likely Good...
Honestly, if your routine is to make an espresso for two every morning it's best to get two 9Barista's. It only makes sense. The cool down, tear down, clean and prep for round two is just too long. Even at the cost of two 9Barista's you still wouldn't be able to get an espresso machine at that price point that can match the espresso quality of the 9Barista. With a lot of practice you might get close to the same quality with a Rancilio.
When I first started using it I was pretty strict about following the recommendations. but from my experience I haven't seen any downside except for the fact that I'm complicating the workflow. Generally I think it's not worth starting with boiling water for most people. In my case though, the burner I'm using benefits from the help. At first I worried about safety, but the 9Barista requires substantial heat internally to build up and increase the pressure. If you put boiling water in there and just left it nothing would happen, it's not enough. Conversely, if I put boiling water in my moka pot, I can hear it start (or trying) to brew. Guessing it's because there's no internal valve like there is in the 9Barista (triggered at 9 bar). I've had a case where I used a much weaker burner and it didn't generate enough pressure to produce a shot, even though a very small amount of steam was coming out. I transferred it to the stove and it then pulled the shot about a minute or two later. That led me to think it's ok to start with boiling water and that it could speed up the process. But I think you make a great point and I should ask 9Barista why they recommend cold water and if there are any concerns with boiling. I'll reply here (and maybe update the video description) when I hear back.
I heard back from 9Barista. They confirmed that there is no issue with using hot water in the boiler, but did caution that one should be careful handling a hot boiler. In thinking about that it makes sense that they don't promote this since it can be a safety issue. They also confirmed that it can reduce total brew time, but overall it's not something they typically mention as it's not a necessary part of the workflow.
Thanks @@davidmaurice1294. Actually I used to do the same in my mocha pot (partner always boiled a kettle so always some hot water available at the same time). I assumed it might have been a safety thing havdeling the bottom of the machine but didn’t want to assume. Always better safe than sorry right.
Lovely videos, thank you. Do you find that the Flair has any significant shot quality over the 9Barista since you can control the flow profile (preinfuse, ramp, drop pressure toward end, whatever) ? Or are they pretty close? Also how is there not 9 bars of pressure in the coil cooling chamber, that chimney is at atmospheric so I'm so confused :D
Hey, sorry so late with this. In terms of 9B and Flair comparison, I wouldn't say that either has a huge advantage in terms of quality when it comes to taste. They both have their strong points though. I find the 9B very easy, simple, and convenient but maybe more of a challenge if you're trying to tweak the results. Usually, the dose and grind size are pretty much what you have in terms of reliable variables to play with. It's the better option in my opinion if you want minimal fuss (especially if you don't switch beans often). For me the Flair takes more skill and so the results vary more. I'd say that I've had my best and worst shots from it. I find that since there are many more variables to play with, I'm able to more finely adjust to what I'm looking for. As for your second question, I have no idea. I plan to do some maintenance on my 9B and so maybe I can try investigating that as part of it and post a video.
@@davidmaurice1294 thank you for the thoughtful response! 9B is so intriguing. I’m still on the fence. I learned the cooling chamber receives its water during connecting the bottom but is separated right then and not subject to boiler pressure. Does that seem right? In fact read from mfg that if using less water for smaller shot you have to fill the cooling chamber through the chimney since it won’t receive as it would with higher levels below normally. Great info and insights thank you!!
@@RodneyClang not sure why you would pull a shorter shot. its really easier to simply standardize, I fill a little more water than the "line" to get more cooling. And yes - to answer your question, there is a ring under the cooling coils, so when you put the top into the basin, it separate the pressurized chamber at the bottom from the cooling chamber above. practically speaking when the pressure valve release the 9bar water, it is cooled in the above chamber, you will see the steam coming out, some people put more cold water in the chimney to cool more. but it start with splitting the water into two chambers when you insert the top part.
That's a really interesting coffee maker. Doesn't seem terribly practical, but it's a clever design and it looks great. It will definitely get you some coffee geek credentials. Btw: were you brewing from a table or from a (very nice) hardwood floor? (there are micro bevels between the boards...)
Haha, you noticed the boards! No I'm not on the floor. I built a platform from some spare boards that I place on the dining table. My wife doesn't like me doing my coffee stuff. I went from using the kitchen island to the dining table. You'll start to see in future videos that I've moved again and have a different (although still fake) wood surface going forward. FYI, I'm now in the garage, haha. Regarding the 9Barista, yeah it's not for everyone but it's actually practical enough for me. I don't normally have more than one cup of espresso, so my routine is not as involved as the video makes it seem (i.e. it's not my everyday process). It is typically what I do when dialing in a new bag of beans, and that can get tedious if it's taking more than a few shots. So once I have something dialed in, I tend to stick with it for a while before switching.
Hot water = more watery brews. Always use cold water. Youre supposed to respect the 6 minute brew time, it has been studied by the 9barista team. Work around the 6 minute brewing time, check if the brew is done, or if its still extracting. Those show you if you need to grind finer use more heat or less heat. Etc etc. never put hot water in it, its not a moka.
I generally agree with you. When I did this video I was aiming to see how I can optimize back to back shots. But I typically do not do that with my 9Barista. If I'm making coffee for more that one person, I use a Flair 58. The 9Barista is for when I want to make espresso just for myself and have my beans dialed in. In that situation, the 9B is excellent - the ease of an automatic machine, but with specialty cafe results (or even better). I no longer use hot water and I'm comfortable enough with the process that I can do my puck prep while the 9B is heating up. All that being said, the folks at 9Barista don't necessarily shy away from hacks. I actually reached out to them before making this video and they told me it's fine to use hot water to speed up the process. They also have hacks around making ristrettos and for reducing the brew temp. Overall though, I do agree with you in that we're probably better off using it as is. It just works and I think your points are a good guideline for getting good results.
Someone from the 9Barista team commented on James Hoffmann's video that the brew time is supposed to be from 3-6 minutes. They specifically said this because James had mentioned your same "6 minute rule". Personally, I don't think 6 minutes is a long time to wait for espresso, so I wouldn't be taking extra steps to try to shorten the time.
I don't know. I'm a bit disappointed by this thing. Have it for several months now and still have issues with too acidic extraction, no matter if I grind finer or not and no matter how I adjust the temperature. Overall this thing is too tricky and picky in manualing and dialing in and for such a high price the company could have designed a device which works so much better and could be more easy to use to get a "good" shot of espresso. I heard/read about so much people who had the exact same issues with it.
That's unfortunate. Dialing in can definitely be a challenge, but once you get a general idea of the particulars with the 9B it becomes easier to do. That being said, I still have those times where it takes more than a few shots to get it in the ballpark. I can try to help if you give me some specifics: - grinder - coffee (brand, roast, days past roast date, etc.) - water (filtered, bottled) - shot times (e.g., 25-30 sec)
@@davidmaurice1294 I've had the 9Barista for a few months now. I use a Commandante to grind, either grind to 8 or 9 (coffee beans are from “The Barn” in Berlin, Germany, called “Caballero”, which has not much acidity - de.thebarn.de/de/products/caballero), I tamp completely normal, not too hard, since the manufacturer itself states that a pressure of 5kg is sufficient. I use a distribution tool and have an electric stove with the included Heat Transfer Plate on level 4 of 6. Since the Transer Plate is on top, the heating process naturally takes a little longer, which means I never actually get to the 3-4 minutes that the manufacturer was aiming for, but I did I've also heard that you can heat up the kettle without the portafilter screwed in and that you can only screw the portafilter in when the water starts to make noise (bubbling). Without the transfer plate, the jug or the handle gets too hot for me so that you can hardly touch it with your bare hand, so I use that. In the end, despite the fact that the flow of the shot reaches the optimal time of 20-30 seconds, I always get a shot that tastes quite sour. I've tried several coffees now and every time I end up with the same "taste-problem" and don't know what to do. And yes: I have already tried a finer grind, as I often read that the finer the grind, the less sour the shot tastes. For me, the taste hardly changes and with a finer grind than 8 I have the problem with the shot flowing too slowly, which then lasts significantly longer than 30 seconds, so to speak an over-extraction. For me, the 9Barista is still a science in itself and just a bit too picky when it comes to the perfect setting/processing. I don't know exactly what I do wrong. I've also heard from many people that they set the temperature higher at the beginning and then as soon as the water starts making noise, they adjust the temperature of the stovetop again a little. I don't know if that really helps, but I'll have to try it. I've come across the problem with the sour espresso with the 9Barista several times in several forum entries, so it seems like I'm not alone with this issue.
@@davidmaurice1294 I own the 9Barista for a few months now, but I still seem to be doing something wrong. I use a Commandante to grind, grind to either 8 or 9 (coffee beans are fresh, which means 1-2 weeks after roast date, from "The Barn" in Berlin Germany, called "Caballero"), I'm pretty sure that the problem is not the beans, I tamp normally, not too hard, since the manufacturer itself states that a pressure of 5kg would be enough. I use a distribution tool and have an electric stove with the included heat transfer plate on level 4 of 6. Since the transer plate is on top, the heating process naturally takes a little longer, which means I never actually get to the 3-4 minutes that the manufacturer is aiming for, but I do have also heard that you can heat up the kettle without the portafilter screwed in and that you can only screw in the portafilter when the water has already started to make noise (bubble), so it's not a problem at all. Without the transfer plate, the jug or the handle gets too hot for me so I can hardly touch it with my bare hand, thatswhy I use the plate. In the end, despite the fact that the flow of the shot reaches the optimal time of 20-30 seconds, I always end up with a shot that tastes quite sour. I've tried several coffees now and every time I end up with the same "taste problem" and don't know what to do anymore. And yes: I have already tried a finer grind, as I often read that the finer the grind, the less sour the shot tastes. For me, the taste hardly changes and with a finer grind than 8 I have the problem with the shot flowing too slowly, which then lasts significantly longer than 30 seconds, so to speak an over-extraction. So for me the 9Barista is still a science in itself and just a bit too picky in the perfect setting/processing. I don't know exactly what I'm doing wrong and I'm a little frustrated. I've also heard from many people that they set the temperature higher at the beginning and then as soon as the water starts making noise, they adjust the temperature of the stovetop again a little. I don't know if that really helps, but I'll have to try it. I've come across the problem with the sour espresso with the 9Barista several times in several forum entries, so it seems like I'm not alone.
I'm assuming you're using the Comandante C40 but don't have Red Clix? If so, that might be your biggest challenge. The standard Comandante has an adjustment of roughly 30 microns per click, which is pretty large. Many people these days are either using something that's stepless or that has a much finer adjustment (e.g. 12 microns or less). To compensate, you'd need to play around with dosage and yield. For example, on setting 8 increase the dose to try to have a longer extraction (40 sec). Or you could lower the dose and shoot for a higher yield (1:2.5). Both are not ideal and can be finicky, so your best bet would be to have finer adjustments. If you have a friend close by with an espresso-focused grinder, that might be a way to confirm if that's the issue.
@@davidmaurice1294 Exactly, I use the C40 but I don't think that the problem would be the missing Red Clix Upgrade. Never heard of anyone who had any problems with grinding the right size with the C40 for the 9Barista. And I don't think that the issue with getting a sour shot is caused by such a minimal aspect. I saw ton of videos on UA-cam where people having so different grindsizes of their beans and they always got a good looking shot with an almost perfect time and good crema, which never appeared to taste sour (maybe they simply didn't tell). On top of that: theoretically it is impossible to get a sour shot if you grind a really fine size (click 7 or 8 with the C40) and let the extraction run for 40 seconds for example, instead of 25 seconds. But in my case it actually is, don't know why. Usually a sour shot always comes from a too underextracted or too quick extracting shot. So in my case it doesn't make sense, since even the slow and overextracted shots are sour, but it is as it is. Somehow I think that the problem is caused by an temperature issue which means a not optimal setting of my stove. Which heat settings/temperature do you use and how long it takes from turning the stove on until the extraction happens?
Actually, the used coffee puck can be re-extracted one more time before it gets too bland. In a cup with both the first and second shot, it's nicer. Or some people prefer a less strong coffee, the second shot works just fine. Just realized how much grinds I'm wasting simply by disposing after the first shot.
Hi! Thanks for the cool video! I make two coffees every morning with my 9barista, and I always leave the 9b boiler on the stove whilst I prepare the coffee, definitely accelerates the process. I have to say it has become a ritual for me so I don't really mind the time spent on it. I love the coffee so much.
I actually tried doing that this morning (just for one shot though). I wasn't confident before but I have gotten more comfortable with the process and it worked out great. Totally agree that it saves time. I think I'm still spending close to 10 minutes start to finish (prep and cleaning included) but like you, I enjoy the labor of making my coffee so it's not a big deal.
I'm having trouble posting on the comments... I have the same glass anchor measuring cup. Where did you fill up the grinds to what mark???
@@sonyacurti measure about 20grams of beans, grind and empty the grin holder into the basket, or into a clear glass if you are doing multiple, use one glass for each set of 20gram grind, you don't fill to a mark but by weight, then tamp. :-)
...my "Hack" I bought a second boiler, because the other two parts have grips and can be used without cooling (and elongating the second shot again): the bayonet-type construction makes it easy to put off the top part, pulling out the coffee puck or the complete basket, filling it up again, re-mounint it easily with one movement, and at last connecting it with the freshly filled (with warm water) boiler again .. that really speeds up. But you have to be cautious because of the hot parts, perhaps you use gloves;-) - that surely looks funny and guarantees full attention of your audience;-)))
Cant you just load the boiling water through the black chimney?
Hi. I use a silicon oven mitt to hold the hot bottom of the moka pot, it protects you and gives a good grip like rubber to help you screw and unscrew these things. It's great.
It would be great if you could make another video after 1 year of using the 9barista, and tell us how are the parts holding up. Thanks.
Thanks! I took a little break from doing videos, but definitely will be starting up soon. The 9B will be one of the first. Plan to do a full teardown and covering mainenance.
This is my favourite piece of equipment to make coffee.
It's simple to use and after a few days getting the grind right the results are amazing.
I found a coffee leveller really improved the finish result even though I had been reluctant to buy one, but truthfully they really do improve the coffee.
Pretty cool! What distributor tool did you end up getting?
For 9barista we need get 53mm right?
Very slick David, quick turn around and pre-heating of the water, Im guessing the metal absorbs more energy than the water, which is why you don't get more out of the water-preheat.
getting comfortable with putting the boiler on the stove before the top, but clearly that leaves you with a 2 minutes hard limit to prep and install. soooo.
been using my Barista9 on a sailboat gas stove, but starting to think the alternative method might be bite the bulled and get two. LOL.. B9 could be a handsome extra profit with a "two pack" offer i bet.
I find the unit works great for one person, by the time you are ready for that second shot, the B9 have cooled to be comfortable to handle.
Pretty cool! Sounds like a nice setup... enjoying your espresso while on your sailboat, nice! Yeah, I also heat the boiler while preparing the shot. Pretty comfortable doing that now. As for consecutive shots, it's doable but maybe not as simple as other machines. I also have a Flair, so that's my method of brewing two shots 🤣. But I agree with you, for one person it's not an issue making that second shot. Take your time and enjoyed the first, worry about the second when the time comes.
En Colombia donde la venden
I just got my 9 Barista yesterday and I am so happy with it. There are just some things that are confusing. Such as after I have poured and am cleaning it, I notice coffee/water in the middle chamber that seems to not have made it to the top pouring part and when I open the bottom chamber there is still a tad bit of water left in there. Am I doing something wrong or is there supposed to be a little bit of water leftover.
Also. I have an electric stove. Should I have my stove top already heated before I put the 9 Barista on it or should I be turning on the stove top as soon as I put the 9 Barista on it. I have found that when I turn the stove top on at the same time as when I put the Barista on it, it takes a lot long for it boil and make the shot and I know they recommend it be 4-6 minutes.
Sorry for the tangent, I am just new to this and really love espresso and this "machine" and I want to be using it properly
Congrats on getting your 9Barista and it's great to hear that you're enjoying it! Regarding your questions, I already had some thoughts but did also reach out to 9Barista directly. Wanted to make sure I didn't give you bad info 😅.
They said it's perfectly normal for there to be residual liquid in the middle chamber (or group head). I get the same with mine. My thought is that liquid will pull back through the portafilter after a pressure release and/or lowering of temperature. Not sure if that's the right explanation, but they didn't mention anything different.
The water in the lower boiler is also normal. They mentioned that after brewing there is actually no water left there, but that there will be water in the upper boiler (it has two). Then when you cool it down to take it apart, the residual water then falls into the lower boiler (and that's why we're seeing water there). The reason why this deserves explanation is that it's not only normal, but probably preferable to still have water left in the boiler after brewing. If you open it up and it's dry, that might actually be an issue (i.e. longer than 6 min brewing, not enough water at the start, extending the extraction past 30 seconds, etc).
For the stove, they didn't have any specific recommendations other than that it's important to stick to the 3-6 min brew time and that if it's faster to have your stove hot beforehand, then that would be the way to go.
Hope this helps, but feel free to reach out if you have any more thoughts or questions.
¿ Como puedo conseguirla ?
You should pour in boiling water, then put it on stove while loading puck to save more time
Diferença de sabor dessa para a moka e crema em %
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Congratulations for your video! I got my 9barista a few days ago and I don’t know what I’m doing wrong because I can’t get cream in my expresso. my beans are fresh, I grind them at the moment with an old coffee grinder I borrow from my parents… pressure I guess is correct too… but no cream. I don’t know if it is because I’m using arabica instead of Robusta… any advice please??
My first guess would be the grinder. Regarding pressure, how long does it take from the moment you see coffee extracting until the end? 25-30 seconds gets you in the ballpark. If faster than that, you might need to grind finer. Also make sure the grinder has a lot of adjustment capability. Some grinders advertise being able to grind to espresso level. But within that range it's best to have finer adjustments. If it only has a few settings at espresso range, it can make it much more difficult to dial in.
If your beans are fresh and it's extracting within an appropriate timeframe, it might just be the beans. If it's a light roast you probably won't get much crema. Also, I would stick with arabica for the most part, but you might be able to find a good blend that adds a little bit of robusta to the mix. Best of luck 👍
@@davidmaurice1294 Hello! thank you for your answer. I have just bought a grinder with 0-12 grinding scale. I hope this is fine to get the proper adjustment.
Coffee takes aprox. 6-7 minutes to come out and extraction lasts 30-35 seconds.
I will try to get different type of beans and ill let you know.
Thank you very much for you help. Have a lovely new year 2024. 😃
Amazing coffee 🙏🔥😁
How mokapot ? Real 9 bar compare to 9barista ?
I have a 9barista and trying to figure out how to make the whole campsite espresso in the morning. A moka pot seems more practical with a large group. Thankfully everyone doesn’t get out of tent at the same time.
Yeah, a moka pot is probably more practical. There doesn't seem to be much that can be done to significantly speed up shots back-to-back, but there might be things in terms of prep. If you haven't thought of this already, you could get an extra basket (and optionally a portafilter - but I would just go with the basket) and prepare the next shot while the 9B is brewing. I also have a container/cup that the 9B fits into that I fill halfway with room temp water. It doesn't take much to cool the boiler down enough so that it's easy to screw apart after releasing pressure.
What hot plate is that? I'm looking to get something like this for my 9B so I can take it with me travelling wherever I go.
I bought mine on Amazon: www.amazon.com/dp/B09SQ8KP6V
You have the white version on the dispersion rubber..nice...
Love mine as well...it has been 5 months since i got it
But at times I missed my mokapot... definitely way faster and preground coffee is still workable with mokapot 😁
Very cool, yeah I think it's been close to 3 months now for me. Regarding the moka pot, I wasn't quite clear. Do you still have it and just haven't been using it anymore? Mine still gets the call now an then (used it this morning as a matter of fact). I like my espresso, but there's something about the combo of an Italian roast (or any dark roast for that matter) and a moka pot.
@@davidmaurice1294 exactly...😉 ..i still kept mine as well...not an espresso but have started my days for many years
Anyway....with 9barista I have a new ritual that i also loved😉
I’m really considering buying one, I’ve been using one of the earlier Brikka Bialetti pots and am pretty happy with it, but would like a real espresso at times.
Just wondering if a single shot from 9barista will be as satisfying as 4 cups brikka or not.
@@mikototo2010 mine is a 2 cup, I like it. I’ve heard 4 cup is a bit more finicky. One day I’d like to have the 9bar and the 4cup for when I need to crank out more then one
The 9Barista could be a good natural progression from a moka pot, meaning that the workflow is pretty similar. But I also have a Flair and now a Picopresso. They all have their strengths and I'm getting great espresso from each one. Just pointing out that there are several options these days for good espresso without having to spend so much in the beginning.
By the way, none of these devices replaces my moka pot. Still love that thing 😁.
THX for the demo.
Would the water not boil quicker in the 9B if you would use a larger or an induction cooktop hence speeding up the brew time?
I think you have a valid point. The 9Barista does comes with a heat exchanger plate that you can place on top of your stove. You'd need to use that for an induction cooktop or for a larger stove top. I have seen people talk about the need to control heat though, and that if the temperature is too high it will affect extraction (maybe you get beyond 9 bars?). Some people start with high temperature, then reduce it once the water starts boiling. Maybe that's the key.
For me, I'm also trying to avoid using the exchanger plate. It (obviously) get's really hot and takes a while to cool down. It's also made from layers and I've heard of instances where it came apart (probably from people trying to cool it down too fast maybe?). I find that it doesn't suit my workflow, so I ended up using an electric plate. If the 9B was stainless steel instead of brass I would have gone with an induction cooktop. I may reach out to them to understand why they went with brass, or if there are any thoughts around at least having the boiler made of stainless.
@@davidmaurice1294 I use my steal Mocha Pot on my induction cooktop but I need to put it on a steel plate as the pot diameter is to small for the induction to fire up without the plate. You will need the exchange plate on an induction cooktop as well due to the small diameter and the braa. I'm guessing they used brass as it retains heat better and they likely need the heat retention for the pressure part to work better.
I ordered a 9B with a mid March delivery. Its will be a long 30 days...
Haha, yeah the wait for me was pretty brutal. It's worth it though. And thanks for the extra info, I'll need to consider that it might not be that easy to get away from an exchanger plate. Personally, I'm not that fast in preparing for a shot anyway so I might be fine with the time as is. I guess it's human nature that we are always trying to squeeze out as much improvement as possible. I could probably calm down a bit on trying to optimize further.
@@davidmaurice1294 For all my single-serve coffee (moka, aeropress, clever or pourover) they take a little less than 10 minutes to brew. So If the 9B is in that wheelhouse - I'm likely Good...
It better be consistent espresso considering it's a $400 stove top machine
Ur paying for the potential. Ur supposed to achieve it. Its like buying a 400 color set, it will not paint for u.
Honestly, if your routine is to make an espresso for two every morning it's best to get two 9Barista's. It only makes sense. The cool down, tear down, clean and prep for round two is just too long. Even at the cost of two 9Barista's you still wouldn't be able to get an espresso machine at that price point that can match the espresso quality of the 9Barista. With a lot of practice you might get close to the same quality with a Rancilio.
Haha, good point! Yeah, I think there are folks who end up just buying two.
Speediness isn’t always the goal nor should it be placed as the benchmark.
i think the makers mention that its not good to use boiling water from the start but rather cold water.
When I first started using it I was pretty strict about following the recommendations. but from my experience I haven't seen any downside except for the fact that I'm complicating the workflow. Generally I think it's not worth starting with boiling water for most people. In my case though, the burner I'm using benefits from the help.
At first I worried about safety, but the 9Barista requires substantial heat internally to build up and increase the pressure. If you put boiling water in there and just left it nothing would happen, it's not enough. Conversely, if I put boiling water in my moka pot, I can hear it start (or trying) to brew. Guessing it's because there's no internal valve like there is in the 9Barista (triggered at 9 bar).
I've had a case where I used a much weaker burner and it didn't generate enough pressure to produce a shot, even though a very small amount of steam was coming out. I transferred it to the stove and it then pulled the shot about a minute or two later. That led me to think it's ok to start with boiling water and that it could speed up the process.
But I think you make a great point and I should ask 9Barista why they recommend cold water and if there are any concerns with boiling. I'll reply here (and maybe update the video description) when I hear back.
@@davidmaurice1294 appreciate you letting us know what they say David
I heard back from 9Barista. They confirmed that there is no issue with using hot water in the boiler, but did caution that one should be careful handling a hot boiler. In thinking about that it makes sense that they don't promote this since it can be a safety issue.
They also confirmed that it can reduce total brew time, but overall it's not something they typically mention as it's not a necessary part of the workflow.
Thanks @@davidmaurice1294. Actually I used to do the same in my mocha pot (partner always boiled a kettle so always some hot water available at the same time). I assumed it might have been a safety thing havdeling the bottom of the machine but didn’t want to assume. Always better safe than sorry right.
Lovely videos, thank you. Do you find that the Flair has any significant shot quality over the 9Barista since you can control the flow profile (preinfuse, ramp, drop pressure toward end, whatever) ? Or are they pretty close?
Also how is there not 9 bars of pressure in the coil cooling chamber, that chimney is at atmospheric so I'm so confused :D
Hey, sorry so late with this. In terms of 9B and Flair comparison, I wouldn't say that either has a huge advantage in terms of quality when it comes to taste. They both have their strong points though.
I find the 9B very easy, simple, and convenient but maybe more of a challenge if you're trying to tweak the results. Usually, the dose and grind size are pretty much what you have in terms of reliable variables to play with. It's the better option in my opinion if you want minimal fuss (especially if you don't switch beans often).
For me the Flair takes more skill and so the results vary more. I'd say that I've had my best and worst shots from it. I find that since there are many more variables to play with, I'm able to more finely adjust to what I'm looking for.
As for your second question, I have no idea. I plan to do some maintenance on my 9B and so maybe I can try investigating that as part of it and post a video.
@@davidmaurice1294 thank you for the thoughtful response! 9B is so intriguing. I’m still on the fence. I learned the cooling chamber receives its water during connecting the bottom but is separated right then and not subject to boiler pressure. Does that seem right? In fact read from mfg that if using less water for smaller shot you have to fill the cooling chamber through the chimney since it won’t receive as it would with higher levels below normally.
Great info and insights thank you!!
@@davidmaurice1294 PS but would love a video about that!!
@@RodneyClang not sure why you would pull a shorter shot. its really easier to simply standardize, I fill a little more water than the "line" to get more cooling.
And yes - to answer your question, there is a ring under the cooling coils, so when you put the top into the basin, it separate the pressurized chamber at the bottom from the cooling chamber above. practically speaking when the pressure valve release the 9bar water, it is cooled in the above chamber, you will see the steam coming out, some people put more cold water in the chimney to cool more. but it start with splitting the water into two chambers when you insert the top part.
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That's a really interesting coffee maker. Doesn't seem terribly practical, but it's a clever design and it looks great. It will definitely get you some coffee geek credentials.
Btw: were you brewing from a table or from a (very nice) hardwood floor? (there are micro bevels between the boards...)
Haha, you noticed the boards! No I'm not on the floor. I built a platform from some spare boards that I place on the dining table. My wife doesn't like me doing my coffee stuff. I went from using the kitchen island to the dining table. You'll start to see in future videos that I've moved again and have a different (although still fake) wood surface going forward. FYI, I'm now in the garage, haha.
Regarding the 9Barista, yeah it's not for everyone but it's actually practical enough for me. I don't normally have more than one cup of espresso, so my routine is not as involved as the video makes it seem (i.e. it's not my everyday process). It is typically what I do when dialing in a new bag of beans, and that can get tedious if it's taking more than a few shots. So once I have something dialed in, I tend to stick with it for a while before switching.
Hot water = more watery brews. Always use cold water. Youre supposed to respect the 6 minute brew time, it has been studied by the 9barista team. Work around the 6 minute brewing time, check if the brew is done, or if its still extracting. Those show you if you need to grind finer use more heat or less heat. Etc etc. never put hot water in it, its not a moka.
And dont “speed it up” it will be inconsistent.
I generally agree with you. When I did this video I was aiming to see how I can optimize back to back shots. But I typically do not do that with my 9Barista. If I'm making coffee for more that one person, I use a Flair 58.
The 9Barista is for when I want to make espresso just for myself and have my beans dialed in. In that situation, the 9B is excellent - the ease of an automatic machine, but with specialty cafe results (or even better). I no longer use hot water and I'm comfortable enough with the process that I can do my puck prep while the 9B is heating up.
All that being said, the folks at 9Barista don't necessarily shy away from hacks. I actually reached out to them before making this video and they told me it's fine to use hot water to speed up the process. They also have hacks around making ristrettos and for reducing the brew temp. Overall though, I do agree with you in that we're probably better off using it as is. It just works and I think your points are a good guideline for getting good results.
Someone from the 9Barista team commented on James Hoffmann's video that the brew time is supposed to be from 3-6 minutes. They specifically said this because James had mentioned your same "6 minute rule". Personally, I don't think 6 minutes is a long time to wait for espresso, so I wouldn't be taking extra steps to try to shorten the time.
I don't know. I'm a bit disappointed by this thing. Have it for several months now and still have issues with too acidic extraction, no matter if I grind finer or not and no matter how I adjust the temperature. Overall this thing is too tricky and picky in manualing and dialing in and for such a high price the company could have designed a device which works so much better and could be more easy to use to get a "good" shot of espresso. I heard/read about so much people who had the exact same issues with it.
That's unfortunate. Dialing in can definitely be a challenge, but once you get a general idea of the particulars with the 9B it becomes easier to do. That being said, I still have those times where it takes more than a few shots to get it in the ballpark.
I can try to help if you give me some specifics:
- grinder
- coffee (brand, roast, days past roast date, etc.)
- water (filtered, bottled)
- shot times (e.g., 25-30 sec)
@@davidmaurice1294 I've had the 9Barista for a few months now. I use a Commandante to grind, either grind to 8 or 9 (coffee beans are from “The Barn” in Berlin, Germany, called “Caballero”, which has not much acidity - de.thebarn.de/de/products/caballero), I tamp completely normal, not too hard, since the manufacturer itself states that a pressure of 5kg is sufficient. I use a distribution tool and have an electric stove with the included Heat Transfer Plate on level 4 of 6. Since the Transer Plate is on top, the heating process naturally takes a little longer, which means I never actually get to the 3-4 minutes that the manufacturer was aiming for, but I did I've also heard that you can heat up the kettle without the portafilter screwed in and that you can only screw the portafilter in when the water starts to make noise (bubbling). Without the transfer plate, the jug or the handle gets too hot for me so that you can hardly touch it with your bare hand, so I use that. In the end, despite the fact that the flow of the shot reaches the optimal time of 20-30 seconds, I always get a shot that tastes quite sour. I've tried several coffees now and every time I end up with the same "taste-problem" and don't know what to do. And yes: I have already tried a finer grind, as I often read that the finer the grind, the less sour the shot tastes. For me, the taste hardly changes and with a finer grind than 8 I have the problem with the shot flowing too slowly, which then lasts significantly longer than 30 seconds, so to speak an over-extraction. For me, the 9Barista is still a science in itself and just a bit too picky when it comes to the perfect setting/processing. I don't know exactly what I do wrong. I've also heard from many people that they set the temperature higher at the beginning and then as soon as the water starts making noise, they adjust the temperature of the stovetop again a little. I don't know if that really helps, but I'll have to try it. I've come across the problem with the sour espresso with the 9Barista several times in several forum entries, so it seems like I'm not alone with this issue.
@@davidmaurice1294 I own the 9Barista for a few months now, but I still seem to be doing something wrong. I use a Commandante to grind, grind to either 8 or 9 (coffee beans are fresh, which means 1-2 weeks after roast date, from "The Barn" in Berlin Germany, called "Caballero"), I'm pretty sure that the problem is not the beans, I tamp normally, not too hard, since the manufacturer itself states that a pressure of 5kg would be enough. I use a distribution tool and have an electric stove with the included heat transfer plate on level 4 of 6. Since the transer plate is on top, the heating process naturally takes a little longer, which means I never actually get to the 3-4 minutes that the manufacturer is aiming for, but I do have also heard that you can heat up the kettle without the portafilter screwed in and that you can only screw in the portafilter when the water has already started to make noise (bubble), so it's not a problem at all. Without the transfer plate, the jug or the handle gets too hot for me so I can hardly touch it with my bare hand, thatswhy I use the plate. In the end, despite the fact that the flow of the shot reaches the optimal time of 20-30 seconds, I always end up with a shot that tastes quite sour.
I've tried several coffees now and every time I end up with the same "taste problem" and don't know what to do anymore. And yes: I have already tried a finer grind, as I often read that the finer the grind, the less sour the shot tastes. For me, the taste hardly changes and with a finer grind than 8 I have the problem with the shot flowing too slowly, which then lasts significantly longer than 30 seconds, so to speak an over-extraction. So for me the 9Barista is still a science in itself and just a bit too picky in the perfect setting/processing. I don't know exactly what I'm doing wrong and I'm a little frustrated. I've also heard from many people that they set the temperature higher at the beginning and then as soon as the water starts making noise, they adjust the temperature of the stovetop again a little. I don't know if that really helps, but I'll have to try it. I've come across the problem with the sour espresso with the 9Barista several times in several forum entries, so it seems like I'm not alone.
I'm assuming you're using the Comandante C40 but don't have Red Clix? If so, that might be your biggest challenge. The standard Comandante has an adjustment of roughly 30 microns per click, which is pretty large. Many people these days are either using something that's stepless or that has a much finer adjustment (e.g. 12 microns or less). To compensate, you'd need to play around with dosage and yield. For example, on setting 8 increase the dose to try to have a longer extraction (40 sec). Or you could lower the dose and shoot for a higher yield (1:2.5). Both are not ideal and can be finicky, so your best bet would be to have finer adjustments. If you have a friend close by with an espresso-focused grinder, that might be a way to confirm if that's the issue.
@@davidmaurice1294 Exactly, I use the C40 but I don't think that the problem would be the missing Red Clix Upgrade. Never heard of anyone who had any problems with grinding the right size with the C40 for the 9Barista. And I don't think that the issue with getting a sour shot is caused by such a minimal aspect. I saw ton of videos on UA-cam where people having so different grindsizes of their beans and they always got a good looking shot with an almost perfect time and good crema, which never appeared to taste sour (maybe they simply didn't tell). On top of that: theoretically it is impossible to get a sour shot if you grind a really fine size (click 7 or 8 with the C40) and let the extraction run for 40 seconds for example, instead of 25 seconds. But in my case it actually is, don't know why. Usually a sour shot always comes from a too underextracted or too quick extracting shot. So in my case it doesn't make sense, since even the slow and overextracted shots are sour, but it is as it is. Somehow I think that the problem is caused by an temperature issue which means a not optimal setting of my stove. Which heat settings/temperature do you use and how long it takes from turning the stove on until the extraction happens?
5 min to make Coffe
15 to clean and touch Coffe maker
Haha, that's about right 😂!
Actually, the used coffee puck can be re-extracted one more time before it gets too bland. In a cup with both the first and second shot, it's nicer. Or some people prefer a less strong coffee, the second shot works just fine.
Just realized how much grinds I'm wasting simply by disposing after the first shot.
That's interesting, basically hacking the brew ratio. Pretty cool!