Nice! May I know whether your turbo shot’s max pressure is at 6 when fully pressed or are you able to achieve a higher pressure when pressing harder? Thank you ☺️
@@fam4154 ah i see. So did you pull on the robot fully or lightly. Cause that is a turbo shot but im confused on whether we need to pull fully that our max pressure is only at a certain amount. Thank you for the reply ☺️
I pull with a soft initial soak until scale registers 1-2g, then I ramp quickly to peak pressure (lets say 6-8 bar) and decline steeply from there depending on how the puck feels
Your grind is too medium. Adjust the temperature to compensate. Oh, and something about channeling. Your distribution is all wrong. Maybe just spend more money on your setup. What, you can't afford 10k to spend on an espresso making setup? REAL espresso probably isn't right for you anyways. It's not like you could afford it. You need to spend at least 20k on a good grinder before you can even think about purchasing a machine. You wouldn't understand anyways...
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How do you get the water out of the piston after pulling?
u grind way too fine, go more coarse but also you grind way too coarse so plz grind finer on a coffee im not personally tasting. thnx
So you did a turbo shot!
I took some very good shots like this with my pump machine, at about 17" for 1:3, for light roast too
Wow, so 18 in 52 out in about 13 seconds it seemed like?
I do allonge shots with light roast on my robot. 17>80 in 35 seconds on 8 bar (no preinfuse).
Nice! May I know whether your turbo shot’s max pressure is at 6 when fully pressed or are you able to achieve a higher pressure when pressing harder? Thank you ☺️
My Robot doesn’t have a pressure gauge so I pull by feel
I used to pull them on a spring lever that peaked at 8 and tapered to 6 tho
@@fam4154 ah i see. So did you pull on the robot fully or lightly. Cause that is a turbo shot but im confused on whether we need to pull fully that our max pressure is only at a certain amount. Thank you for the reply ☺️
I pull with a soft initial soak until scale registers 1-2g, then I ramp quickly to peak pressure (lets say 6-8 bar) and decline steeply from there depending on how the puck feels
robot is so nicely small
Nice Italian creama
3:54 - pouring hot water down inside the machine? why….?
Warning up the piston off course
Pre 2 bar 10 sec
6 bar until end or 25 sec.
Your grinder size too coarse
cool story bro
@@fam4154 too coarse. try grinding finer.
Votre café est raté. Il sort trop vite et la pression est trop basse. Le café est sous extrait.
C’est un turbo shot…
Your grind is too medium. Adjust the temperature to compensate. Oh, and something about channeling. Your distribution is all wrong. Maybe just spend more money on your setup. What, you can't afford 10k to spend on an espresso making setup? REAL espresso probably isn't right for you anyways. It's not like you could afford it. You need to spend at least 20k on a good grinder before you can even think about purchasing a machine. You wouldn't understand anyways...
you brew way too fast. grind finer..
no
It’s a turbo shot. Works wel for lighter roast
@@fam4154keep up the teenager attitude 👍🏻