Interesting video. I'm from Colombia, I've been to the heart of the coffee zone in Colombia and I've had espresso there, with the most advanced machines and the best trained baristas and I can say that for me the espresso from the Picopresso is up there with the best of the best! It's my conception!
Hey man, love the channel. Excited to try and mix together some of these, and I just got myself a Picopresso which works beautifully. The grinder costs twice as much as the picopresso machine itself to get decent espresso grounds, hahah (nabbed a Baratza Sette 270). I tested with blade grinder + strainer, comes out OK but a bit sour - for anyone wondering, beware of using cheap grinders with this thing. edit - actually i'm realizing if you want to mix in acidity into a cocktail you can probably use coaser grounds (underextract the shot) like i tested, and mix with the sourness incorporated!
Great review. I have one now and a burr grinder for home -- this takes even finer grind than my home machine. So an extremely fine burr grinder is required. Look for something that does "Turkish coffee" or finer.
Great video. I'm trying to use it with illy supermarket espresso ground coffee but I'm not getting any crema. Would that be because of the coffee I'm using?
Thank you! Unfortunately, I expect so. The best results will be with freshly roasted and freshly ground coffee. Great that you are brewing with the Pico though, it has really impressed me with its potential at such a good price point!
I used illy and had a similar experience. When I use coffee with roast dates in the 2 week to 2 months range the amount of crema and taste are vastly improved
Thank you for the video. May I know what roast level beans are you using? Seems like a medium roast. I find it hard to extract higher than 18% tds for medium roast. Taste also slighty underextracted altho taste nice. Thank you
I was using a natural process Costa Rican from Obadiah in Edinburgh. I’d say light-medium roast would be a fair description. I have had similar results across a number of different coffees. Extraction level will be influenced by a number of variables - extraction time, temperature, agitation, the grinder you use, so as long as you are enjoying the results, extraction % is less important but can help you find the sweet spot for your equipment / method etc.
Thank you! It’s difficult to be too accurate without seeing the brew - but it would be good to understand what grinder you are using. This does require a solid grinder to get the results you are looking for, and if you have a great grinder, the solution is more often than not just to grind finer!
@@DANFELLOWScoffeecocktails Sorry for the delay. I own a coffee roasting business as part of a bakery and cafe. I have used a Bunn Coffee grinder on an espresso or Turkish setting and a Fiorenzato F64e.
I've experimented and find an extremely fine grind is required. Some burr grinders won't go this fine because powered espresso machines don't use it. I had problems finding one that did fine enough before I got a Breville all-in-one (believe it or not) and it does the trick at a very fine setting. Moral of the story: Be picky about your grinder.
I bought, but I'm afraid my one is broken. There is absolutely no crema in espresso :( i did several tests. Im not sure but looks like pressure is to low. Can it be a reason?
I had good results with quite a few different coffees. I would expect you need to grind a lot finer to increase resistance and build up more pressure. If the coffee is too coarse, it will fly out too quickly with little resistance, and be very watery. Hope this helps!
Interesting video. I'm from Colombia, I've been to the heart of the coffee zone in Colombia and I've had espresso there, with the most advanced machines and the best trained baristas and I can say that for me the espresso from the Picopresso is up there with the best of the best! It's my conception!
Hey man, love the channel. Excited to try and mix together some of these, and I just got myself a Picopresso which works beautifully. The grinder costs twice as much as the picopresso machine itself to get decent espresso grounds, hahah (nabbed a Baratza Sette 270). I tested with blade grinder + strainer, comes out OK but a bit sour - for anyone wondering, beware of using cheap grinders with this thing.
edit - actually i'm realizing if you want to mix in acidity into a cocktail you can probably use coaser grounds (underextract the shot) like i tested, and mix with the sourness incorporated!
Thank you! This recipe worked fine; I had some issues before with a lot of bitternes but know, is more balanced!
Great review. I have one now and a burr grinder for home -- this takes even finer grind than my home machine. So an extremely fine burr grinder is required. Look for something that does "Turkish coffee" or finer.
I got a really good result. thank you.
So glad to hear!
Thanks Dan, really enjoyed the video and especially appreciate the extraction measurement. Seems similar to the result Sprometheus got
Great video Dan!
Thanks mate!
There's a leaking issue!
Great video. I'm trying to use it with illy supermarket espresso ground coffee but I'm not getting any crema. Would that be because of the coffee I'm using?
Thank you! Unfortunately, I expect so. The best results will be with freshly roasted and freshly ground coffee. Great that you are brewing with the Pico though, it has really impressed me with its potential at such a good price point!
I used illy and had a similar experience. When I use coffee with roast dates in the 2 week to 2 months range the amount of crema and taste are vastly improved
Thank you for the video. May I know what roast level beans are you using? Seems like a medium roast. I find it hard to extract higher than 18% tds for medium roast. Taste also slighty underextracted altho taste nice.
Thank you
I was using a natural process Costa Rican from Obadiah in Edinburgh. I’d say light-medium roast would be a fair description. I have had similar results across a number of different coffees. Extraction level will be influenced by a number of variables - extraction time, temperature, agitation, the grinder you use, so as long as you are enjoying the results, extraction % is less important but can help you find the sweet spot for your equipment / method etc.
Great review. No matter what I do I can't get crema. Any thoughts? I have followed your recipe perfectly and adjust the grind up and down
Thank you! It’s difficult to be too accurate without seeing the brew - but it would be good to understand what grinder you are using. This does require a solid grinder to get the results you are looking for, and if you have a great grinder, the solution is more often than not just to grind finer!
@@DANFELLOWScoffeecocktails Sorry for the delay. I own a coffee roasting business as part of a bakery and cafe. I have used a Bunn Coffee grinder on an espresso or Turkish setting and a Fiorenzato F64e.
I've experimented and find an extremely fine grind is required. Some burr grinders won't go this fine because powered espresso machines don't use it. I had problems finding one that did fine enough before I got a Breville all-in-one (believe it or not) and it does the trick at a very fine setting. Moral of the story: Be picky about your grinder.
@@pferrel Thanks.
I bought, but I'm afraid my one is broken. There is absolutely no crema in espresso :( i did several tests. Im not sure but looks like pressure is to low. Can it be a reason?
It may be that you need to grind finer, you will need it to be very fine for best results with this recipe.
@@DANFELLOWScoffeecocktails Thanks! it was 100% good advice.
What type of coffee you use? I bought it yesterday try to use it 2 or 3 times and the coffee is like water no foam . What's the problem
I had good results with quite a few different coffees. I would expect you need to grind a lot finer to increase resistance and build up more pressure. If the coffee is too coarse, it will fly out too quickly with little resistance, and be very watery. Hope this helps!
@@DANFELLOWScoffeecocktails nanopresso works better