Yes you are right, I changed the beans the next morning and then everything went perfect, so the next turn I make a short test. I forgot to look at the beans and have chosen beans from our mecanic team who repair the machines - they used the beans for grinder testing... In Germany we say: only persons who do nothing make no mistakes ;-) Ciao Markus
Yes this is normal for me, bad barista skills in the first attempt, normally I have to do 5 sets to make it perfect. But I do the sets spontaneously with no preparation, so I also show the mistakes happening to me. So if you come to visit us at lake constance, we can do a testing together ;-) And in deed the espresso was a bit too gross, but pure Arabica. With a 85/15% caffe cagliari mixture the next day it looked dark brown. The grinder had the setting of the Bezzera strega used for our office
...und gegen das Quietschen des Ein-Aushebels - einfach zwei-drei Tröpfchen Speiseöl in den Blindsieb und ein paar mal ein- und ausschalten und Ruhe ist bis zur nächsten Reinigung (Tipp eines italienischen Espressoproduzenten)
105 Grad entsprechen nicht 92 Grad. 105 Grad sind 105 Grad und zwar im Kessel. Am Brühkopf kommt das Wasser mit rund 92 Grad Celsius heraus, wenn im Kessel das Wasser 105 Grad Celsius beträgt - nur der Vollständigkeit halber.
Great video and very entertaining to watch u, in a good way. I seen all of your other videos and most of them is in German. I didnt undersand a single word.
nur espresso... ich denke die antwort ist auch nach 6 jahren noch interessant :P vllt kann man sie aber auch fuer nen pour over verwenden. keine ahnung
Well bad barista skills is pretty normal for everyone in the first attempt. Maybe you should practice before filming. ;-) Arabica has nothing to do with the color of the crema. If you use a bit of robusta you will get more crema, but also a lot more bitter coffee. True high end roasters, never use robusta. The light color is probably old and stale coffee. Try using high end coffee freshly roasted.
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Yes you are right, I changed the beans the next morning and then everything went perfect, so the next turn I make a short test. I forgot to look at the beans and have chosen beans from our mecanic team who repair the machines - they used the beans for grinder testing... In Germany we say: only persons who do nothing make no mistakes ;-) Ciao Markus
Yes this is normal for me, bad barista skills in the first attempt, normally I have to do 5 sets to make it perfect. But I do the sets spontaneously with no preparation, so I also show the mistakes happening to me. So if you come to visit us at lake constance, we can do a testing together ;-) And in deed the espresso was a bit too gross, but pure Arabica. With a 85/15% caffe cagliari mixture the next day it looked dark brown. The grinder had the setting of the Bezzera strega used for our office
...und gegen das Quietschen des Ein-Aushebels - einfach zwei-drei Tröpfchen Speiseöl in den Blindsieb und ein paar mal ein- und ausschalten und Ruhe ist bis zur nächsten Reinigung (Tipp eines italienischen Espressoproduzenten)
105 Grad entsprechen nicht 92 Grad. 105 Grad sind 105 Grad und zwar im Kessel. Am Brühkopf kommt das Wasser mit rund 92 Grad Celsius heraus, wenn im Kessel das Wasser 105 Grad Celsius beträgt - nur der Vollständigkeit halber.
In echt?
Calling Schlaumeier
Nice video Marcus, I can only imagine what you're saying. I like your "brute force" espresso skills :)
Great video and very entertaining to watch u, in a good way.
I seen all of your other videos and most of them is in German. I didnt undersand a single word.
Extremely nice setup, but absolutely no barista skills :-( That espresso looked plain gross
Omg - he looks like he wants to destroy me with his tiger tank - I want to hide behind a bush.
Schweinegeile machine. Jedes Tag ein Espressofest hier in Holland.
Hallo, eine Frage ist diese Maschine auch für Kaffee geeignet, oder nur für Espresso? Oder verstehe ich da etwas falsch?
nur espresso... ich denke die antwort ist auch nach 6 jahren noch interessant :P vllt kann man sie aber auch fuer nen pour over verwenden. keine ahnung
Well bad barista skills is pretty normal for everyone in the first attempt. Maybe you should practice before filming. ;-) Arabica has nothing to do with the color of the crema. If you use a bit of robusta you will get more crema, but also a lot more bitter coffee. True high end roasters, never use robusta. The light color is probably old and stale coffee. Try using high end coffee freshly roasted.
Der Drehknopf zum Dampfen hat viel zu viel Vorlauf...
Ja das stimmt, ist aber bei den neuen ventilen geringer. Früher hat man sich einen abgekurbelt, wenn das Ventil bis zum Anschlag zugedreht war