>The brew pressure gauge is essential on lever machines Not really :) - it will pull some spectacular short without it, once you get used to the feeling.
@@florinbaiduc Guess what, i got my Millennium pro and i am totally in love Without ppk, but installed a digital thermometer on the left of the head For light roasts, 90 Celsius works fine, and only 2" of passive preinfusion Every more preinfusion, makes the coffee sweet but less complex and with less crisp acidity
Great, great video! Just like a textbook explanation and is very very helpful not only for the beginner but also for many pros. The piston pressure gauge for the grouphead really tells how much force you need for reaching a 9 bar pressure. And surprisingly, I come out with a similar preference like you that I also prefer a slow ramp up and fast ramp down shot, giving a little time for preinfusion seems to make the shot sweeter. (By the way, I also feels that reaching a 9 bar might not be so necessary to make a good shot. I found it around 7 to 8 bar seems to be the sweet spot?) One other question I would like to know is most of the case when the boiler pressure is around 1, the grouphead usually is going to overheated but I saw your brewing temperature is about 87 celcius, which is nice. Are you using any special methods/technique/equipments to make this happens?
The different beans need different brew profile. Including pressure, temperature (both boiler and group head), and grind setting. For brew pressure, some bean may need only 6 bar but some need 9 bar. You have to find your sweet spot. The video was made when the room temperature was around 20C. And in the video, the thermometer sometimes didn't contact group head directly. It may make misread.
Great video! Just got a few questions. How many grams of coffee are you using? What size filter basket are you using? Are you doing a 2:1 ratio? How do you keep the bars so steady? Feels like you're using very fine grind, are you? Everything I do it my lever goes straight down with no to little effort. You have a lot of resistance hence you seem to be able to control the pressure better. Please help 🙏 Thank you
@@VelocHsuan I see that your group temperature thermometer has different readings between the shots. This will affect taste. I use a "portafilter thermometer" to test actual brew temperature. You can see it in many of my videos, for example here ruclips.net/video/OP3ZoMiKJJw/видео.html
This is exactly what I have been looking for. Thank you.
Wow. There is no doubt you're actually PULLING these shots compared to other machine types.
Nice video and nice mods
The brew pressure gauge is essential on lever machines
>The brew pressure gauge is essential on lever machines
Not really :) - it will pull some spectacular short without it, once you get used to the feeling.
@@florinbaiduc Yeah no clue what temperature or pressure I'm pulling shots on but it works nicely for me.
@@florinbaiduc Guess what, i got my Millennium pro and i am totally in love
Without ppk, but installed a digital thermometer on the left of the head
For light roasts, 90 Celsius works fine, and only 2" of passive preinfusion
Every more preinfusion, makes the coffee sweet but less complex and with less crisp acidity
would have been good to see the resulting shots :)
Great, great video! Just like a textbook explanation and is very very helpful not only for the beginner but also for many pros. The piston pressure gauge for the grouphead really tells how much force you need for reaching a 9 bar pressure. And surprisingly, I come out with a similar preference like you that I also prefer a slow ramp up and fast ramp down shot, giving a little time for preinfusion seems to make the shot sweeter. (By the way, I also feels that reaching a 9 bar might not be so necessary to make a good shot. I found it around 7 to 8 bar seems to be the sweet spot?) One other question I would like to know is most of the case when the boiler pressure is around 1, the grouphead usually is going to overheated but I saw your brewing temperature is about 87 celcius, which is nice. Are you using any special methods/technique/equipments to make this happens?
The different beans need different brew profile. Including pressure, temperature (both boiler and group head), and grind setting. For brew pressure, some bean may need only 6 bar but some need 9 bar. You have to find your sweet spot.
The video was made when the room temperature was around 20C. And in the video, the thermometer sometimes didn't contact group head directly. It may make misread.
Great video! Just got a few questions. How many grams of coffee are you using? What size filter basket are you using? Are you doing a 2:1 ratio? How do you keep the bars so steady? Feels like you're using very fine grind, are you?
Everything I do it my lever goes straight down with no to little effort. You have a lot of resistance hence you seem to be able to control the pressure better.
Please help 🙏
Thank you
Strietman IMS 18g basket, 15g coffee, 36g espresso
A good grinder would help you.
I use Kafatek MAX grinder.
hello! thanks for your video and could u pls tell me where can i buy this upgrade kit (boiler pressure gauge)?
For boil pressure gauge, you could get it from Espresso Parts or Stefano’s if you want DIY.
For brew pressure gauge, it’s from Naked Portafilter.com.
It looks almost dangerous when you pull the lever so hard.
It's totally safe because I have large table. Silicone piston gaskets have more friction coefficient than original ones, so I have to pull hard.
or original spring can achieve it?
Which method do you prefer the taste of the most?
Depends on beans.
9 bar need to change the spring?
There's no spring. It's manual lever machine.
How did you achieve such high pressure? I cannot do it, don't know what I'm doing wrong
Which grinder do you have? Buy fresh beans, grind finer.
@@VelocHsuan that was also my thought, I changed the settings of the grinder, I have isomac
@@VelocHsuan i have the machine 2 days, have to experiment a little bit before I find "my espresso". Thank you
Put more coffee in basket also help. I use Strietman IMS 18g basket for my preM model, so I can put 16-17g in the basket.
@@VelocHsuan have you ever tried to put the "classical" 7gr of coffee and get 9 bar? I tried, it doesn't work ..
Why no pre-infusion?
There is pre-infusion before lever down. The pressure is same to boiler pressure.
「コンテンツを調整する必要があります」、
Man, you need to control temperature with 1°C/F accuracy. It affects taste much more than pressure profile.
Interesting, how could you control your real brew temperature with La pavoni?
@@VelocHsuan I see that your group temperature thermometer has different readings between the shots. This will affect taste. I use a "portafilter thermometer" to test actual brew temperature. You can see it in many of my videos, for example here ruclips.net/video/OP3ZoMiKJJw/видео.html
@@espressoitaliano5363 Have you removed all your videos? I’m also interested in how to check temperature and not just pressure on La Pavoni…
@@eobet moved to my main channel www.youtube.com/@Giop/videos
La Pavoni with bling bling for onconfident people hahahahsh
how did you get the la marzocco kit?
Kazu Toh check www.naked-portafilter.com
very weird temp data...
That’s why I bought new one. In this clip, I pulled at 80 degree Celsius.