Question, wont lifting the lever all the way at 5:57 have the water just run straight through the puck (is that the terminology ? the puck that holds the coffee grind????)??
Nice vid, thanks. I think your tip about raising the lever before inserting filter, might explain some randome shots that gone wrong, grateful for that one. I use a La Pavoni.
hey mark.. no sorry to disappoint, its not carl :) - Its Andrew.. will see carl at the coffee festival here in NZ this weekend tho.. may even compete against him at the latte art comp, if hes in it. Dunno how well i'll do tho!:) hes the man!
@hockeychickgirl I'm giving quite a late response, but SeattleCoffeeGear (look them up, they have a lot of videos!) says 4-5 days between roasting and grinding, and after that keep them in an airtight storage container if possible.
Freshly roasted should be the best, but if you keep the coffee in a cold place and vacuum, (please don't fill the grinder with coffee, just put a little quantity to grind we are not a bar so we have not that much to grind in a day!) the tast will be great!
Coffee, from the minute it comes out of the roaster, begins to stale. Naturally. Now, there are always exceptions, but.. Rest in a sealed bag/one-way valve bag/mason jar For one/two days. From Days 2-14 out of the roaster, the coffee can be enjoyed with any brew method you like. For espresso, give it another two days rest. Start using it 3-4days after roasting. Coffee that is 14 days old is done for. Sure, there are situations where thats not the case, but on average, 2 weeks, from roast
That is the most anal retentive espresso process I have seen to date. But I can't criticise it. I have a semi-auto pump now, but my next machine will be one of these lever machines.
Very beautiful Machine, is so engaging to pull a shot, wonderful
Hi Mark! Your video was very informative and amusing! Thanks!
Question, wont lifting the lever all the way at 5:57 have the water just run straight through the puck (is that the terminology ? the puck that holds the coffee grind????)??
Nice vid, thanks. I think your tip about raising the lever before inserting filter, might explain some randome shots that gone wrong, grateful for that one. I use a La Pavoni.
What an informative and easy to watch vid. Well done!
Hi Mark, Would you please take another video to introduce the golden Bottomless PF ?
I am expecting your great shot again.
Thanks
hey mark.. no sorry to disappoint, its not carl :) - Its Andrew.. will see carl at the coffee festival here in NZ this weekend tho.. may even compete against him at the latte art comp, if hes in it. Dunno how well i'll do tho!:) hes the man!
hey Mark, what are the saucers you are using for that cup... i like i like!! :)
Just acquired one of these. Very useful. My coffee seeps out in the pre-infusion stage I'm guessing my grind is too coarse?
Sounds like it.
Whatever happened to the "rule" about 25-second shots? I timed this one at 1' 14", including pre-infusion.
this shot was bitter as fuck for sure hahahaha
@hockeychickgirl I'm giving quite a late response, but SeattleCoffeeGear (look them up, they have a lot of videos!) says 4-5 days between roasting and grinding, and after that keep them in an airtight storage container if possible.
What year is yours made in?
Freshly roasted should be the best, but if you keep the coffee in a cold place and vacuum, (please don't fill the grinder with coffee, just put a little quantity to grind we are not a bar so we have not that much to grind in a day!) the tast will be great!
So where can I get me an "Anfim Best" grinder nowadays.
Coffee, from the minute it comes out of the roaster, begins to stale. Naturally.
Now, there are always exceptions, but..
Rest in a sealed bag/one-way valve bag/mason jar For one/two days.
From Days 2-14 out of the roaster, the coffee can be enjoyed with any brew method you like.
For espresso, give it another two days rest. Start using it 3-4days after roasting.
Coffee that is 14 days old is done for. Sure, there are situations where thats not the case, but on average, 2 weeks, from roast
If you're up for it, home roast. Wait 24 hours and grind. Or scope out roasting day at your local roaster and hit them up a day later.
That is the most anal retentive espresso process I have seen to date. But I can't criticise it. I have a semi-auto pump now, but my next machine will be one of these lever machines.
Too much egocentic fumbling ... the pull ist too slow, the espresso too thick - and of course too cold! Try to be a barista😉