Nice video! definately showcases that the workflow of the machine is very well thought through! can't wait for my batch three order to come in sometime next year😊
😂 thank you. I agree with you. I get a few comments about how this would never fly in a cafe,…and I’m like, yeah, I’m not in a cafe- im at home, making this for myself, and willing to wait for high quality results. But, some people just wanna hate on anything someone posts. But- thanks for your nice words of encouragement
Definitely not what I expected! There's a shop in the UK (something of a throwback; one of those where you write the product number down from a catalog and wait for it to be given to you from the back by the staff) called Argos and I initially thought you'd bought something cheap from there!....This looks pretty good though!
Every bean is going to require a slightly different grind size - due to density, roast level, etc. For me, I am usually around #20 on the DF64V for pulling on my Argos. Hope that helps.
_"1/ To start the ceremony the witch-doctor makes a shallow hole in the ground, lays banana-leaves in it, pours a little water into the leaf. Witch-doctors’ practices vary, but most of them follow the procedure illustrated in these pictures. 2/ From his bag the medicineman takes long gourds, each stop- pered with a cow’s tail, pours potions from them into the leaf. Behind him an assistant holds a sheep ready for slaughter."_
So this guy basically ruined the first coffee by leaving the coffee in too long in the group before brew it which would destroy a lot of flavours in the ground espresso from the shot shower screen. He should have heated that portafilter first put the coffee in it and used it straight away. Then the second shot he put in a cold portafilter which is a basically a large heatsink and he lost about 5 degrees Celcius form the brew temp. You would certainly notice the difference if he was making espressos and the second coffee with mild would have tasted a bit sour due to the low temp. Its basically rule 101 with temperature consistency, always use a hot portafilter!
Nice video! definately showcases that the workflow of the machine is very well thought through! can't wait for my batch three order to come in sometime next year😊
Hope you enjoy it!
Thank you for the vid! I love real-time workflows, no hiding the work needed for good espresso 😋
😂 thank you. I agree with you. I get a few comments about how this would never fly in a cafe,…and I’m like, yeah, I’m not in a cafe- im at home, making this for myself, and willing to wait for high quality results. But, some people just wanna hate on anything someone posts.
But- thanks for your nice words of encouragement
Great job! I am enjoying my Argos but haven't done two at one time yet - amazing machine
Thanks, I really enjoyed seeing your demonstration.
Glad you enjoyed it!
Brent, how many grams of beans are you using for the double shots?
For these beans, I am using 17.5 grams per basket. The baskets for both the bottomless and spouted are the same size. 18-20{rated} gram basket
Definitely not what I expected! There's a shop in the UK (something of a throwback; one of those where you write the product number down from a catalog and wait for it to be given to you from the back by the staff) called Argos and I initially thought you'd bought something cheap from there!....This looks pretty good though!
Nice minimalist machine. Can it pull a 20g in and 50g out? What is your portafliter stand?
The new piston assembly allows for consistent 50g yields!
The portafilter stand is something I found on TEMU.
What portafilter stand were using at 6:21 ?
I got one off Temu. Here’s a link:
share.temu.com/u8HleTFD3fA
@brentroman - Thank you for this video!! what was the approx tange if grind size on this pull?
I have a DF64v and my argos is soon to srrive!
Every bean is going to require a slightly different grind size - due to density, roast level, etc. For me, I am usually around #20 on the DF64V for pulling on my Argos. Hope that helps.
Too fine ground?
No. Very well dialed in. Grind size is perfect
_"1/ To start the ceremony the witch-doctor makes a shallow hole in the ground,
lays banana-leaves in it, pours a little water into the leaf. Witch-doctors’
practices vary, but most of them follow the procedure illustrated in these pictures.
2/ From his bag the medicineman takes long gourds, each stop-
pered with a cow’s tail, pours potions from them into the
leaf. Behind him an assistant holds a sheep ready for slaughter."_
So this guy basically ruined the first coffee by leaving the coffee in too long in the group before brew it which would destroy a lot of flavours in the ground espresso from the shot shower screen. He should have heated that portafilter first put the coffee in it and used it straight away. Then the second shot he put in a cold portafilter which is a basically a large heatsink and he lost about 5 degrees Celcius form the brew temp. You would certainly notice the difference if he was making espressos and the second coffee with mild would have tasted a bit sour due to the low temp. Its basically rule 101 with temperature consistency, always use a hot portafilter!
What workflow would you recommend then?
This is supposed to be a positive video for this machine? I don’t think so
This guy would make a horrible barista 😂 imagine waiting 15 mins for a latte
The beauty in being able to enjoy the process and taking all the time you want. I appreciate this OP shared his machine and the process.
Thank you
Oof. 8:04 was hard to watch 🫣 lol. But otherwise nicely done
yup, hence the text at 8:10. Not my finest hour, and not normally something I do. But I am human after all.
@@brentroman all good! It's unfortunately the fundamental flaw in the espresso making workflow....it's done BEFORE your morning coffee.
@@dashthe6true