Thanks for sharing this! I wish the Robot was not eclipsed by the Flair, I think the flair is beautiful but the Robot is just amazing if you enjoy that organic interaction with the process.
Interesting thst you keep a rest which you dont drink apparently? Isn't the basket size made so that you always have a proper ratio of coffee to water when using about 18g of espresso?
Hello Hannes, no, you do not have the right ratio if you fill the basket full, which you typically want to do to have as much energy (heat) in the water to keep the brew temperature up. I know that some weigh the water in and have adjusted that amount so that when you push the piston fully down you have the right amount of liquid out in the end but this compromises your temps and to me is only suited for darker, almost oily roast levels.
Thanks for getting back,@@quazster! I don't fully understand. On the robot website they specifically say "Proper Water Filling: Fill the basket with hot water up to 5-8mm below the rim. Avoid weighing the water into the basket to ensure it’s adequately filled." I always thought, if I used 18g of Espresso and fill the basket almost full, I would get a double shot of espresso. That's not true? Thanks for the help. :)
@@HannesHanath well depends on the definition of 18g double shot but if you are looking for the classic 18g coffee in 36g liquid out (1:2 ratio) you will not get that. You will have much more out than 36g if you just press all the way. As said in the instructions, you should fill the basket to 5-8mm below top, then use scales and timer to define your output liquid (the espresso you drink), and do as I did on the video to dry the puck out use another cup and you will just discard that liquid to waste.
Thanks! It is not very well visible in the video, but the portafilter basket is out of the portafilter and thus the piston seal is totally in uncompressed state when in "storage mode".
My go to start setting for 18g dose of any unknown dark roast beans aiming for 1:2 ratio is 1 full rotation and 1.5 :-) We are very close, wow! I keep notes on where I end up after dial in so if I like the beans and buy more I'm closer to the sweet spot already.
@@quazster I am super new to espresso in general but I just got this setup and all of my shots are really horrible. I think I just don't understand the process of pre infusion and then ramping up to 8-9 bar but I'm also super confused at grind size. I'm at 1.5 and my shots still taste extremely salty
@@blu3r4d0n Hi Philip, it takes some practice but I'm confident you will get decent shots soon! Are you using a scale and a timer to record the ratio (in/out) and total shot time? I would suggest using a good, known dark roast espresso blend to start with and aim for ~30-35s total shot time with 1:2 ratio. I recommend 18g in, 36g out. Use paper and the metal screen on top of the puck to reduce channeling. Once you can hit those numbers consistently and if it still is bad, I would try different beans and if still weird, try different water as in some areas of the world tap water can create very harsh and dull coffee. Also keep notes of your every shot, all settings and stuff, change only one thing at a time. Be prepared to waste beans, it is inevitable. Don't be frustrated if you seemingly didn't change anything and the back to back shots were completely different, consistency is difficult and there are so many variables that are not that obvious at first. Master your routine and be prepared for the awesome moment you nail your first great shot with your new setup :-)
@@quazster I have a scale and timer! I'm using a medium roasted blend of beans. One thing I have noticed is that I consistently am never able to achieve anything higher than 2 bar according to the pressure gauge, and I'm not sure if that would cause the issue. I also tried different beans and it still tasted very bad.
Thanks for posting! I'm currently struggling with my J-Max/Robot combo - I think both are absolutely great and have been pulling decent shots, but its taking me closer to 90 seconds (3x your speed) with a ton of pressure to yield 38g (18g in) - What is your J-Max setting? Any other tips? (is it simply bc I'm using a lighter roast?)
It's because you're grinding too fine. If your pressure is anywhere around 9 bars (or even higher) and it's taking that long to pull the shot, you simply need to grind courser
Thanks for showing the workflow! What was the dose you used? I'm trying to figure out about how long it usually takes to grind for espresso on the j-max. (I'm trying to decide between manual/electric for a grinder to pair with the Robot.)
Thanks! This was 18g in, 36g out. For me it takes around 30s to grind 18g with the J-Max. I really like the full manual workflow and actually don't have a espresso capable electric grinder anymore :-) It is not just the end product, love the process.
@@T1NBANE I just timed a 18g grind and was done in 28s. I'm running specialty medium or dark roasts. The Robot/J-Max combo would not be my first choice if you are aiming for light roast espresso. J-Max is fast but the torque required to grind light stuff is massive and Robot is awesome but struggles when you are really trying to hit those 90+ brew temps.
@@quazster I don't prefer light roast espresso anyway so that's not a problem for me. Thank you! With your help, I ordered a j-max and robot. Much appreciated!
Wow! What a peaceful and efficient workflow. Truly manual espresso at it's best!
Thanks for sharing this! I wish the Robot was not eclipsed by the Flair, I think the flair is beautiful but the Robot is just amazing if you enjoy that organic interaction with the process.
So smooth and peaceful
Thanks!
WHICH grind setting did you use for this espresso?
Please what is your 1zpresso range of clicks for the robot?
Many thanks
Interesting thst you keep a rest which you dont drink apparently?
Isn't the basket size made so that you always have a proper ratio of coffee to water when using about 18g of espresso?
Hello Hannes, no, you do not have the right ratio if you fill the basket full, which you typically want to do to have as much energy (heat) in the water to keep the brew temperature up. I know that some weigh the water in and have adjusted that amount so that when you push the piston fully down you have the right amount of liquid out in the end but this compromises your temps and to me is only suited for darker, almost oily roast levels.
Thanks for getting back,@@quazster! I don't fully understand. On the robot website they specifically say "Proper Water Filling: Fill the basket with hot water up to 5-8mm below the rim. Avoid weighing the water into the basket to ensure it’s adequately filled."
I always thought, if I used 18g of Espresso and fill the basket almost full, I would get a double shot of espresso. That's not true?
Thanks for the help. :)
@@HannesHanath well depends on the definition of 18g double shot but if you are looking for the classic 18g coffee in 36g liquid out (1:2 ratio) you will not get that. You will have much more out than 36g if you just press all the way. As said in the instructions, you should fill the basket to 5-8mm below top, then use scales and timer to define your output liquid (the espresso you drink), and do as I did on the video to dry the puck out use another cup and you will just discard that liquid to waste.
@@quazster got it, thanks!
Nice! The only thought I have is the long term effect of leaving the portafilter loaded! It may last longer if allowed to expand fully?
Thanks! It is not very well visible in the video, but the portafilter basket is out of the portafilter and thus the piston seal is totally in uncompressed state when in "storage mode".
@@quazster thank you for the clarification! Works for me.
Hey mate! Which settings do you use with the jmax? I usually do one full rotation and then leave it a 1.4
My go to start setting for 18g dose of any unknown dark roast beans aiming for 1:2 ratio is 1 full rotation and 1.5 :-) We are very close, wow! I keep notes on where I end up after dial in so if I like the beans and buy more I'm closer to the sweet spot already.
@@quazster cool mate we are so close haha! Have a nice day bro!
@@quazster I am super new to espresso in general but I just got this setup and all of my shots are really horrible. I think I just don't understand the process of pre infusion and then ramping up to 8-9 bar but I'm also super confused at grind size. I'm at 1.5 and my shots still taste extremely salty
@@blu3r4d0n Hi Philip, it takes some practice but I'm confident you will get decent shots soon! Are you using a scale and a timer to record the ratio (in/out) and total shot time? I would suggest using a good, known dark roast espresso blend to start with and aim for ~30-35s total shot time with 1:2 ratio. I recommend 18g in, 36g out. Use paper and the metal screen on top of the puck to reduce channeling. Once you can hit those numbers consistently and if it still is bad, I would try different beans and if still weird, try different water as in some areas of the world tap water can create very harsh and dull coffee.
Also keep notes of your every shot, all settings and stuff, change only one thing at a time. Be prepared to waste beans, it is inevitable. Don't be frustrated if you seemingly didn't change anything and the back to back shots were completely different, consistency is difficult and there are so many variables that are not that obvious at first. Master your routine and be prepared for the awesome moment you nail your first great shot with your new setup :-)
@@quazster I have a scale and timer! I'm using a medium roasted blend of beans. One thing I have noticed is that I consistently am never able to achieve anything higher than 2 bar according to the pressure gauge, and I'm not sure if that would cause the issue. I also tried different beans and it still tasted very bad.
Thanks for posting! I'm currently struggling with my J-Max/Robot combo - I think both are absolutely great and have been pulling decent shots, but its taking me closer to 90 seconds (3x your speed) with a ton of pressure to yield 38g (18g in) - What is your J-Max setting? Any other tips? (is it simply bc I'm using a lighter roast?)
It's because you're grinding too fine. If your pressure is anywhere around 9 bars (or even higher) and it's taking that long to pull the shot, you simply need to grind courser
What grind setting are you usin? On my jmax I am using one click under 2.05 . 16.1 gm of beans , yeilding 32gm of espresso in about 35 seconds.
Thanks for showing the workflow! What was the dose you used? I'm trying to figure out about how long it usually takes to grind for espresso on the j-max. (I'm trying to decide between manual/electric for a grinder to pair with the Robot.)
Thanks! This was 18g in, 36g out. For me it takes around 30s to grind 18g with the J-Max. I really like the full manual workflow and actually don't have a espresso capable electric grinder anymore :-) It is not just the end product, love the process.
@@quazster 30 seconds seems really fast compared to some people, but that would be doable for me! Is that for light, medium or dark roast?
@@T1NBANE I just timed a 18g grind and was done in 28s. I'm running specialty medium or dark roasts. The Robot/J-Max combo would not be my first choice if you are aiming for light roast espresso. J-Max is fast but the torque required to grind light stuff is massive and Robot is awesome but struggles when you are really trying to hit those 90+ brew temps.
@@quazster I don't prefer light roast espresso anyway so that's not a problem for me. Thank you! With your help, I ordered a j-max and robot. Much appreciated!
@@T1NBANE Very nice, glad I could help in your process! I'm sure you will enjoy this combo, great espresso ahead :-)