Thank you so much for posting this video, definitely the best Cafelat Robot video I have seen! Not only is your presentation and approach to making the espresso completely charming but you helped me identify what I've been doing wrong - over tamping. And your evident enjoyment throughout the process has caused me to re evaluate how I make my espresso, to enjoy each step and not just focus on the outcome. And that subscribe button has been pressed!
My Lido OG and my Cafelat Robot both arrived on the exact same day. I’ve thoroughly enjoyed both. Thank you Doug & Barb for bringing true joy to the process. My Lido OG is phenomenal!!!! Now to scour the internet and find someone selling their Pharos 😂😂😂
Thank you. It’s a joy just watching and listening to you two. (And I’m gonna make me a coffee now;) Greetings from The Netherlands (at -4.5meters as opposed to 3000ft).
Great video thank you, just ordered a Lido OG and I’m psyched to try it with the robot and a modified Gaggia classic. I also really enjoyed (with muscle power) your Pharos, what a machine!
Thanks for showing us your handling processes with the Cafelat Robot. I really aprecheate the explications about low, mid and high pressure shots, it's the first time I really got to understand the difference when pulling with levers. I get the idea of doing things always with same routine for the repoductivity of the coffee, but ... One thing I did expect you to do is preheating the brew head, you just flew over this step. You inserted water at 93.333 (didn't count how many threes you said there) which will immediatelly cool down probably 5 to 10 degrees as the head acts like a heat sink. Let me guess, this coffe was more on the sour side, right? I see the point of paper filters, but 2 special "one time usage and waste" pieces per shoot is too much for me. Have you tried metal even distribution metal filters where the water comes in? It takes away the point of failure of the special method putting in the filter and less waste material, more reusable material might be intersting for you as well? I like to see the inspiring content and the 'as it really is' approach of your videos. Keep making and publishing more content like this🙂
Thank you! Couple of things - you can reuse the paper filters if you're into that - rinse, dry, repeat & they'd be good for a quite a few go rounds. We don't personally like the addition of a metal filter & we compost the papers along with the coffee grounds. Preheating - there've been some 'studies' done by folks that have been quite careful and thorough, and in the end they generally found it satisfactory to just choose coffees that don't require high temps to perform well. There's lots of room in the Robot space for personal preferences!
About 380- 400 Vertical Burr Movement is kind of our 'sweet spot' for the Robot (it is said that particle size is about 60% of VBM, on a conical burr, so the particle size is around 240-250)
regarding profiles, i find the thing i prefer is flow based. everything is based on feel even the pre-infusion. you can feel the bloom, feel the flow. as you said of the medium profile, pre-infuse, but wait. i wait until i can feel the gas escape the puck, which it will eventually and is different for every bean. this is why i do wish there was an electronic version.. similar to the flair 58x. i dont need a boiler, but a bit of heating is the best of both worlds, for long pre-infusion, for light roasts.
love your prep and your explanation on using a low pressure shot to pull. My grinder has never set that coarse, I found myself using a grind size that's so fine, between 100-250 varied from 2 different roasters and at least 10 different blends from medium to dark roast. I've re-zeroed the OG grinder when needed and still around that range i mentioned. Not that I run out of grind size selection, just curious if it's just my grinder or others' are experiencing the same thing.
It's likely the difference between what we have our OG set for zero, and what you have your OG set for zero - "Zero" is kind of an arbitrary, and subjective thing... We can set it up that the burr is locked at zero, or not touching at all at zero - I personally prefer just a very slight touching at zero, and locked at minus 200. So, that could be part of what's going on... The main thing to remember is that it's your grinder, and you set it up the way that makes the most sense for you, and do it that way each time, so your reference point of 'zero' remains the same, and therefore your settings will also remain the same.
@@orphanespresso it makes sense. I have data recorded so I could go back to the setting approximately the way it was before. And that's the way it is for all grinders.
I'm enjoying my Lido OG grinder. Using it on a Flair lever espresso machine. I've had a hard time finding the right grind size for different coffee roasts. Calafat Robot is a beauty though. But, I can't ignore that large contraption on the right that looks like a wall mounted lever espresso machine. Please tell us the story behind that.
That is a Faema Velox Espresso Machine, believe this one is from about 1957... Been on our wall for ages! But, it's a bit cantankerous - it has a really tricky temperature management, cycling - you can hit some truly great shots if you hit it at the exact right moment on the heating element cycle. Since our pump water varies in temperature depending on the time of year, and the weather, it is both a joy, and really complicated! The Robot is MUCH easier to get consistent shots with. So, the Velox is currently 'functional art'!
only if your gasket is damaged. i know from experience, using a brand new one, you can let go all you want. apply the lube. my old one that didnt apply any lube that i used since i bought the robot deformed on the flange. i cant gaurantee the lube prevents that, but it might at least mitigate it. the outer edge will inevitably rub against the basket, but the flange might be protected from the water and heat cycles through lubing, maybe keep its shape and not bend as easily. lubing the inside edge is not necessary as that is not the problem, but it doesn't hurt and lube is cheap. the friction of the outer flange and the basket is the real problem.
Thank you so much for posting this video, definitely the best Cafelat Robot video I have seen! Not only is your presentation and approach to making the espresso completely charming but you helped me identify what I've been doing wrong - over tamping. And your evident enjoyment throughout the process has caused me to re evaluate how I make my espresso, to enjoy each step and not just focus on the outcome. And that subscribe button has been pressed!
My Lido OG and my Cafelat Robot both arrived on the exact same day. I’ve thoroughly enjoyed both. Thank you Doug & Barb for bringing true joy to the process. My Lido OG is phenomenal!!!! Now to scour the internet and find someone selling their Pharos 😂😂😂
Excellent! I’m still rocking your Apex as my daily. Masterpiece.
Thank you. It’s a joy just watching and listening to you two.
(And I’m gonna make me a coffee now;)
Greetings from The Netherlands (at -4.5meters as opposed to 3000ft).
Helpful tips for my Robot, which I love so much! Thank you, and right on about standardization.
Great video thank you, just ordered a Lido OG and I’m psyched to try it with the robot and a modified Gaggia classic.
I also really enjoyed (with muscle power) your Pharos, what a machine!
Great puck prep. That makes all the difference.
I just put in an order with you for my new (Used) Robot! Can’t wait to receive it!
Thanks for showing us your handling processes with the Cafelat Robot. I really aprecheate the explications about low, mid and high pressure shots, it's the first time I really got to understand the difference when pulling with levers. I get the idea of doing things always with same routine for the repoductivity of the coffee, but ...
One thing I did expect you to do is preheating the brew head, you just flew over this step. You inserted water at 93.333 (didn't count how many threes you said there) which will immediatelly cool down probably 5 to 10 degrees as the head acts like a heat sink. Let me guess, this coffe was more on the sour side, right?
I see the point of paper filters, but 2 special "one time usage and waste" pieces per shoot is too much for me. Have you tried metal even distribution metal filters where the water comes in? It takes away the point of failure of the special method putting in the filter and less waste material, more reusable material might be intersting for you as well?
I like to see the inspiring content and the 'as it really is' approach of your videos. Keep making and publishing more content like this🙂
Thank you! Couple of things - you can reuse the paper filters if you're into that - rinse, dry, repeat & they'd be good for a quite a few go rounds. We don't personally like the addition of a metal filter & we compost the papers along with the coffee grounds. Preheating - there've been some 'studies' done by folks that have been quite careful and thorough, and in the end they generally found it satisfactory to just choose coffees that don't require high temps to perform well. There's lots of room in the Robot space for personal preferences!
Nice video! How many micros for this ginder setting? Thanks
About 380- 400 Vertical Burr Movement is kind of our 'sweet spot' for the Robot (it is said that particle size is about 60% of VBM, on a conical burr, so the particle size is around 240-250)
@@orphanespresso Thank you. I try to match the settings to my comandate c40.
regarding profiles, i find the thing i prefer is flow based. everything is based on feel even the pre-infusion. you can feel the bloom, feel the flow. as you said of the medium profile, pre-infuse, but wait. i wait until i can feel the gas escape the puck, which it will eventually and is different for every bean. this is why i do wish there was an electronic version.. similar to the flair 58x. i dont need a boiler, but a bit of heating is the best of both worlds, for long pre-infusion, for light roasts.
love your prep and your explanation on using a low pressure shot to pull. My grinder has never set that coarse, I found myself using a grind size that's so fine, between 100-250 varied from 2 different roasters and at least 10 different blends from medium to dark roast. I've re-zeroed the OG grinder when needed and still around that range i mentioned. Not that I run out of grind size selection, just curious if it's just my grinder or others' are experiencing the same thing.
It's likely the difference between what we have our OG set for zero, and what you have your OG set for zero - "Zero" is kind of an arbitrary, and subjective thing... We can set it up that the burr is locked at zero, or not touching at all at zero - I personally prefer just a very slight touching at zero, and locked at minus 200. So, that could be part of what's going on... The main thing to remember is that it's your grinder, and you set it up the way that makes the most sense for you, and do it that way each time, so your reference point of 'zero' remains the same, and therefore your settings will also remain the same.
@@orphanespresso it makes sense. I have data recorded so I could go back to the setting approximately the way it was before. And that's the way it is for all grinders.
Love the system, really enjoy using your products for the robot. Do you ever find letting off the levers like that causes puck fracture?
Not really -at least haven't noticed that... The pre infusion pressure is really low.
Is the Lido OG available in the EU?
Yes, Crema in Finland, and Moka Consorten in Germany both carry the Lido OG! Thank you for asking!
@@orphanespresso Great - thank you!
I'm enjoying my Lido OG grinder. Using it on a Flair lever espresso machine. I've had a hard time finding the right grind size for different coffee roasts. Calafat Robot is a beauty though. But, I can't ignore that large contraption on the right that looks like a wall mounted lever espresso machine. Please tell us the story behind that.
That is a Faema Velox Espresso Machine, believe this one is from about 1957... Been on our wall for ages! But, it's a bit cantankerous - it has a really tricky temperature management, cycling - you can hit some truly great shots if you hit it at the exact right moment on the heating element cycle. Since our pump water varies in temperature depending on the time of year, and the weather, it is both a joy, and really complicated! The Robot is MUCH easier to get consistent shots with. So, the Velox is currently 'functional art'!
I was wondering the same thing and now I know. I love those old machines, especially when they are still in working condition.
Functional art it is!
NEVER LET GO OF THE LEVERS.
only if your gasket is damaged. i know from experience, using a brand new one, you can let go all you want. apply the lube. my old one that didnt apply any lube that i used since i bought the robot deformed on the flange. i cant gaurantee the lube prevents that, but it might at least mitigate it. the outer edge will inevitably rub against the basket, but the flange might be protected from the water and heat cycles through lubing, maybe keep its shape and not bend as easily. lubing the inside edge is not necessary as that is not the problem, but it doesn't hurt and lube is cheap. the friction of the outer flange and the basket is the real problem.
Are you Bob Ross's brother?