It's nice to see how much love you put into your hobby. You will learn and grow and soon be a little professional barista. I've been a home barista for 12 years and I still love it. You know what's important, above all good and fresh beans from the local roaster. I wish you a lot of fun and all the best
Hey Frank (?)! thanks for the kind encouragement, it really means a lot and we can't wait to learn even more new things🥹 Nothing like making yourself a damn good cup of coffee👌🏻 - zee
Hey Jonathan! ahh that sounds exciting and as you've already experienced, the struggle is real hahah. But no fret, it is just as rewarding once you've figured things out💪🏻🤎 - zee
Okay, but usually the timer starts when the first drop of coffee touches the bottom of the cup. That is, instead of 20 seconds, the coffee spilled in 14 seconds. Try reducing the grind by 2 dashes, and start the timer exactly when the coffee starts flowing into the cup. I have been making coffee for 9 years and am constantly learning. So that's good. Have a good coffee!
Looks great! Just some of my thoughts: I’ve seen a few comments from your past videos mentioning the thin layer of crema. You’re using darker roasted coffee which tends to degas faster, but you don’t really need to worry too much just based on crema, the CO2 generated by the beans has no direct impact on the taste, and even if a thicker layer of crema looks better, it might not necessarily taste better (James Hoffmann mentioned it before I think). Just go by taste. If you do find that the coffee is starting to lose flavour, or taste stale, do consider different storage methods. You generally want to keep exposure to heat, moisture, oxygen, UV light and lastly time to a minimum. You’ve got light and time under control, but using a different container will probably allow you to reduce exposure to the other factors (though moisture might be harder to control, but is itself a more complicated factor). Inert gas canisters are usually the best option, but expensive and unnecessary, maybe only for more expensive beans. One of the bigger problems with storing it in a container like the one in the video is the growing headspace every time coffee is consumed. A larger headspace means that more oxygen and moisture can damage the beans while also giving more space for CO2 and aromas to degas. Bags with one-way valves, as seen in the big bag you guys pour your beans out of, are generally superior to rigid containers like these as long as you squeeze out the remaining air at the top. A simple, though maybe impractical solution that is better than this would be to single dose your beans immediately (search up Weber Workshops Cellar, don’t worry about the price, basically any narrow container that leaves a small headspace will work). This means that you only expose the beans to two instances of exposure, once when you open the bag, second when you open the vial. On a side note, wedge distributors may be harmful to extraction as they can cause unnatural compression to occur, iirc Lance Hedrick (or maybe Hoffmann) covered it before. (Sorry for the long paragraphs, been following you guys your workflow has improved so much! Hope to see more content)
Hey Dosker! Thanks for the really detailed breakdown of our bean storage🥹 Couldn't agree more on the crema. In the beginning we were really fixated on getting crema, which was what usually happens. However, it is a little odd that even after letting the beans rest for 2 weeks, the crema's still almost negligible. After a while, we didn't bother much about crema altho some people do harp on it saying our beans aren't fresh and what not. We just went with whatever taste we preferred and stuck to it. I can see how our storage is not ideal, but tbh we go through beans so quickly and our container stores roughly 250g of beans (which lasts us for a week) while the rest of the beans are kept in the original packaging with the air pushed out🤷🏻♀️ I mean yes, ideally storing them in the original bag is the best but it can get rather cumbersome to scoop them out hahaha. Hahah I'm not too sure how I feel about single dose containers, look really fancy and scientific😂 We had a few comments regarding our distributor but we decided to keep it, but adjusting it to just polish the top of the puck to better tamp it. No worries, we love long comments and I really appreciate that you took the time to type all that out hahaha🤎 - zee
@@thegroundedduo The translator did not disappoint. It does require some work. But it's worth it. We also have a Sage coffee machine, a semi-professional one, yours is much much better. Greetings and I wish you a lot of everything in 2025. Bye.
@@reklamaFORMS Hahaha aww, the Sage is a great machine to start with and who knows, you might consider a Rancilio after a couple of months👀 jokes aside, happy new year! Wishing you and your loved ones a year filled with good health and happiness🤎 - zee
My wife and I are on the same journey. ❤ We are experimenting with syrups as well. Loving the channel! Can you share where I can find the container you are using for your beans?
Aww, hello there! So great to both have the same hobby/interest! We got our container from IKEA, EKLATERA jar (1.1L). However, seems like it might not be the best container to use unless you guys go through beans really quickly😊 Thank you so much for your kind words and feel free to leave comments. We're looking forward to hear about your journey too🤎 - zee
Hey Zee, on the rare occasions I made mocha, I'd use "Venezuela Bitter & Ghana Sweet" from Royce Chocolates. a great local chocolatier. Was the grinder at the same setting as Jon's last video, if so that's a big change... For a moment I thought you were going to produce "Angel Wings" on your latte art... Nearly!!!😀
Hey Raj, anything from Royce sounds so boujee! But I can imagine how good the mocha tasted🥹 Royce does make good quality chocolate👌🏻 Yeah unfortunately the grind size was the same. So odd isn't it🤔 Hahahaha omg, if only they were angle wings~ - zee
Hello and greetings from Germany :) For me, the crema of the espresso looks a bit flat; you might want to adjust your grinder to make the grind slightly finer. Also, I find it easier to make latteart if the cup is a little bigger, as it gives you enough space to pour the base and still have room for the latteart. I use cups ranging from 180ml to 250ml, and that works well for me. Sure you can do latteart in any cup, but for me, a slightly bigger cup makes it easier. I'm not an expert, so this is just my opinion, but maybe you can give it a try and see if it helps. Wishing you a great day! Adrian ☕😋
Hey Adrian :) Yeah, seems like its the beans that we got. Not too sure why tho🧐 but all good, we're almost finishing these beans and will be trying out other brands. Yup, it is, we heard that having a rounded base helps too. We can't seem to find nice cups with that volume (180 - 250mL) in this part of the world. Most cups that look good tend to be bigger say 280 - 300mL☹️ If we come across one that's perfect, we'll definitely try it out! - zee
as long as you are at full blast by the texturizing phase of your milk steaming, no worries. Some of us would do not nice things to have steam power that strong haha
hi, first of all, great video :) but one thing you definitely should change is, if you put the portafilter in the grouphead, you have to start the extraction directly, do not wait. the taste get worse and worse every second you wait. go for a try. tell me if you noticed a difference in taste?
Hey Jonas, thank you🤎 we usually do extract pretty much immediately, I mean we do have to set up the scale and cup but we're trying to reduce the contact time as much as possible🥲 I do understand where you're coming from tho, we'll definitely try to set up the scale and cup quicker (if they both decide to work with us hahahah) - zee
@@thegroundedduo what i do is, i set up the scale and cup before i put the portafilter into the grouphead. so i can put the portafilter in, start the extraction and put the cup then on the scale. it works very well for me. maybe you can try that for a better workflow. :)
@@Jonas-xq3uu our current portafilter has spouts so the cup doesn't fit under it without having to tilt and adjust it. But maybe, with a bottomless portafilter it might work🤔 I'll see how I can work around it heheh thank you! - zee
hiii zee ...see with the chocolate sauce more easy to do latte art haha ;)... you can do a perfect tulip ...as a barista am so happy for you guys ...I watched all your videos even if I haven't commented on some videos and you guys for only 30 days good job ,
Flow is too fast. But I try to do it the other way around. Always go 1 gram in (total ground coffee) 2 gram out (total output) and then adjust so that flow is around 30 sec from start of button. But I dont even time anymore I just go by feel of how fast my scale increases (in gram)
Hey there, yeah the flow was fast so we fixed it by reducing the grind size (i.e made it finer). It did improve a little but the taste was still consistent :) tbh, we don't really go off timing nowadays altho I do understand its a good gauge☺️ - zee
Хотя я не имею такого оборудования как у Вас...Оно прям крутое).У меня гейзерная кофеварка...Я только начал интересоваться кофе.Но посмотрел уже на столько много видео на эту тему, что просто вижу сны на эту тему 😅.Хочу купить кофемолку ручную.Сейчас пытаюсь понять, какой кофе мне нравится.И пытаюсь понять дозировки.Весы заказал.Буду учиться, как и Вы).Желаю Вам огромной удачи)!
Hahaha oh dear, it was the only thing closest to chocolate that we had. But now that I know what to expect, I'm definitely looking to get proper chocolate, I'm guessing you're a Cadbury fan? hahaha - zee
Когда греете молоко.Тактильно ощущайте температуру.Посмотрите, как это делают другие бариста.Когда затягиваете холдер.Возьмите ручку ближе к краю.Вам так будет легче затягивать.Так как рычаг будет больше и давить будет легче.
Hello! I hope google translate was pretty accurate but thanks for your comments! We're trying to be consistent with our milk steaming and yeah, everyone's sense of heat varies. So something that's hot to me might be warm to others. Seeing how other barista's do it by holding the bottom of the jug, I guess I'll try to adjust my hand grip😊 - zee
I used to use distilled water in my espresso machine, but a friend recommended switching to "Summit" water since it has more minerals compared to plain distilled water. The difference has been amazing-the crema has improved significantly and lasts much longer than before!
Hey John, in Singapore our tap water's clean enough to drink but of course it's nowhere near distilled or summit water (never heard of it before today hahah). Nevertheless, we usually use it straight from the tap. The crema issue seems to be occurring for these beans in particular, but we'll definitely keep an eye out to see if the same thing happens for other beans☺️ - zee
When I make milk drink, I don't care if my extraction is on point, because the taste will be diluted beyond recognition anyway. That matters even less with sugary drinks like mocha. Only when I drink straight espresso/americano/long black that i want to make sure the taste is on point. That said, milk drinks are a good way to not waste your coffee while dialing in.
Hey, fair enough hahah. I guess we're just trying to get into the habit of tasting a shot especially when our extraction timing does change. But yes, we're also learning to let go cause we're really here for the process and to ultimately, get a great cup of coffee hahaha🤎 - zee
Лично мне не понравился звук помола зерна.Он был не равномерный...жернова работали то быстрее. то медленнее это хорошо слышно.Я предполагаю , что помол был не равномерным.Хотя на видео , вроде все хорошо...ровненько.Я бы еще не спешил , когда разравнивал помол...Спешка не к чему.Лучше не спеша, но ровно и с удовольствием от процесса.
Hmm, I guess I understand what you mean. But it's normal to have that sound, at least from what we've seen online with the Varia. I'm not too sure about the other grinders tho hahah - zee
@@thegroundedduo espresso is espresso. latte or cappuccino etc is 'coffee drink'. coffee and espresso fan are sometimes not compatible with each other 😂
All of the shots in your channel have no crema. Just invest some money and buy some proper freshly ground coffee. What’s the point of being coffee nerd and buy stale and cheap coffee?
If you have watched our other videos (which I think you did), you would know we just started this journey. So being beginners, we won't know if the beans from a particular roastery is good or not. We just buy it and experiment. Like you said, no one would buy stale coffee, so why would we knowingly do that? You may have the financial means to buy expensive and high end beans, but I hope you understand that everyone has different living situations. Good for you that you can afford it and enjoy your coffee but we are just doing what we think is suitable for us. Instead of being condescending, perhaps try to think of reasons about why we are doing what we are doing as someone who just started out a new hobby :) - Jon
@ point was not to condescend on you. You have nice setup but seems that coffee could be the culprit for not achieving maximum results. I now that coffee can be expensive, and I am also not financially well-off so I now exactly what you mean. But trying at least some specialty fresh coffee blend will improve much your efforts in my opinion. I take a coffee that costs around 30€/kg (buy them in 250gr packs for freshness) so total coffee cost for double shot for me is like 0.50€/coffee. Compared to 2.5€ that takeaway cost in my Country I think is pretty low. Anyways sorry for not expressing my self well.
@@haruccigr Hey that's okay, might've been a miscommunication😊the beans we got actually cost about 35€/kg and it's roasted by a local roastery that makes specialty coffee, so I'd say they're decent beans. Unfortunately, we still can't pinpoint the exact cause of the lack of crema. This video was made when the beans were about 3 weeks old (from roast date) which looked similar to 2 weeks from roast date. So yeah, it was definitely not on purpose hahah. Fret not, once these beans are used up, we're changing brands and hopefully we get heaps of crema with that. Also, takeaway coffee from where you're from is actually affordable! It costs us 4€ for a small cup of specialty coffee, so homemade coffee is definitely gentler on our wallets😂 - zee
I've seen some fantastic crema from Jon & Zee's coffee. There can be many reasons why there is less crema though. I think they are doing everything right, learning quickly and making great progress.
entire process was fun to watch!!
aww thank you!🤗 - zee
this video stayed on my feed for over a week . i keep ignoring it but now here im am .
@@St4rgates hahahah hello there! Hope the youtube algorithm didn’t fail you (and if it did, my applogies🥲) - zee
It's nice to see how much love you put into your hobby. You will learn and grow and soon be a little professional barista. I've been a home barista for 12 years and I still love it. You know what's important, above all good and fresh beans from the local roaster. I wish you a lot of fun and all the best
Hey Frank (?)! thanks for the kind encouragement, it really means a lot and we can't wait to learn even more new things🥹 Nothing like making yourself a damn good cup of coffee👌🏻 - zee
You’re so close to a great latte art, well done. Thanks for sharing
@@razehyde thank you! Fingers crossed haha 🤞🏻 - zee
Liked and subscribed to watch this journey.
@@mikecoffee100 thanks Mike! Appreciate it💪🏻 - zee
Very nice video, fun, wonderful music, superbly done
thank you!😊 - zee
Lovely video and very nice to see. I am also a starting hobby home barista and struggle with the same things haha. ❤️
Hey Jonathan! ahh that sounds exciting and as you've already experienced, the struggle is real hahah. But no fret, it is just as rewarding once you've figured things out💪🏻🤎 - zee
Okay, but usually the timer starts when the first drop of coffee touches the bottom of the cup. That is, instead of 20 seconds, the coffee spilled in 14 seconds.
Try reducing the grind by 2 dashes, and start the timer exactly when the coffee starts flowing into the cup. I have been making coffee for 9 years and am constantly learning. So that's good.
Have a good coffee!
Hey Andrey, thanks for mentioning the grind size, we did adjust it after this video and it was all good. You too! - zee
Looks great! Just some of my thoughts:
I’ve seen a few comments from your past videos mentioning the thin layer of crema. You’re using darker roasted coffee which tends to degas faster, but you don’t really need to worry too much just based on crema, the CO2 generated by the beans has no direct impact on the taste, and even if a thicker layer of crema looks better, it might not necessarily taste better (James Hoffmann mentioned it before I think). Just go by taste. If you do find that the coffee is starting to lose flavour, or taste stale, do consider different storage methods.
You generally want to keep exposure to heat, moisture, oxygen, UV light and lastly time to a minimum. You’ve got light and time under control, but using a different container will probably allow you to reduce exposure to the other factors (though moisture might be harder to control, but is itself a more complicated factor).
Inert gas canisters are usually the best option, but expensive and unnecessary, maybe only for more expensive beans.
One of the bigger problems with storing it in a container like the one in the video is the growing headspace every time coffee is consumed. A larger headspace means that more oxygen and moisture can damage the beans while also giving more space for CO2 and aromas to degas. Bags with one-way valves, as seen in the big bag you guys pour your beans out of, are generally superior to rigid containers like these as long as you squeeze out the remaining air at the top.
A simple, though maybe impractical solution that is better than this would be to single dose your beans immediately (search up Weber Workshops Cellar, don’t worry about the price, basically any narrow container that leaves a small headspace will work). This means that you only expose the beans to two instances of exposure, once when you open the bag, second when you open the vial.
On a side note, wedge distributors may be harmful to extraction as they can cause unnatural compression to occur, iirc Lance Hedrick (or maybe Hoffmann) covered it before.
(Sorry for the long paragraphs, been following you guys your workflow has improved so much! Hope to see more content)
Hey Dosker! Thanks for the really detailed breakdown of our bean storage🥹
Couldn't agree more on the crema. In the beginning we were really fixated on getting crema, which was what usually happens. However, it is a little odd that even after letting the beans rest for 2 weeks, the crema's still almost negligible. After a while, we didn't bother much about crema altho some people do harp on it saying our beans aren't fresh and what not. We just went with whatever taste we preferred and stuck to it.
I can see how our storage is not ideal, but tbh we go through beans so quickly and our container stores roughly 250g of beans (which lasts us for a week) while the rest of the beans are kept in the original packaging with the air pushed out🤷🏻♀️ I mean yes, ideally storing them in the original bag is the best but it can get rather cumbersome to scoop them out hahaha.
Hahah I'm not too sure how I feel about single dose containers, look really fancy and scientific😂
We had a few comments regarding our distributor but we decided to keep it, but adjusting it to just polish the top of the puck to better tamp it.
No worries, we love long comments and I really appreciate that you took the time to type all that out hahaha🤎 - zee
Try starting your latte art within 10 seconds after steaming the milk. This simple step can make a significant difference in the final result. 😊
Hey Charles, thanks for the tip! Have to learn to be decisive with my milk so I don't waste time on swirling and tapping😂 - zee
Have a nice day ❤😊
You too!😊 - zee
That's one slow coffee grinder ! ☺
Hahaha you're not wrong. Gives us time to prep the portafilter tho, so we ain't complaining😇 - zee
@@thegroundedduo I totally agree! 🥰
Ile trzeba się namęczyć, żeby napić się dobrej czarnej. Pozdrawiam.
Hello, if google translate didn't fail me: Pulling a shot doesn't require much effort, but pulling a good shot does require some effort hahaha - zee
@@thegroundedduo The translator did not disappoint. It does require some work. But it's worth it. We also have a Sage coffee machine, a semi-professional one, yours is much much better. Greetings and I wish you a lot of everything in 2025. Bye.
@@reklamaFORMS Hahaha aww, the Sage is a great machine to start with and who knows, you might consider a Rancilio after a couple of months👀 jokes aside, happy new year! Wishing you and your loved ones a year filled with good health and happiness🤎 - zee
My wife and I are on the same journey. ❤ We are experimenting with syrups as well. Loving the channel!
Can you share where I can find the container you are using for your beans?
Aww, hello there! So great to both have the same hobby/interest! We got our container from IKEA, EKLATERA jar (1.1L). However, seems like it might not be the best container to use unless you guys go through beans really quickly😊 Thank you so much for your kind words and feel free to leave comments. We're looking forward to hear about your journey too🤎 - zee
So what are you using to film this POV? Is there a camera on your head? Does it make it hard to see?
Hey, we’re using an iPhone connected to a phone holder. So far we haven’t had any issues with our view being obstructed :) - zee
Hey Zee, on the rare occasions I made mocha, I'd use "Venezuela Bitter & Ghana Sweet" from Royce Chocolates. a great local chocolatier.
Was the grinder at the same setting as Jon's last video, if so that's a big change...
For a moment I thought you were going to produce "Angel Wings" on your latte art... Nearly!!!😀
Hey Raj, anything from Royce sounds so boujee! But I can imagine how good the mocha tasted🥹 Royce does make good quality chocolate👌🏻
Yeah unfortunately the grind size was the same. So odd isn't it🤔
Hahahaha omg, if only they were angle wings~ - zee
Nice, semangat kakak❤
Hello! Terima Kasih🥰
Hello and greetings from Germany :)
For me, the crema of the espresso looks a bit flat; you might want to adjust your grinder to make the grind slightly finer. Also, I find it easier to make latteart if the cup is a little bigger, as it gives you enough space to pour the base and still have room for the latteart. I use cups ranging from 180ml to 250ml, and that works well for me. Sure you can do latteart in any cup, but for me, a slightly bigger cup makes it easier.
I'm not an expert, so this is just my opinion, but maybe you can give it a try and see if it helps.
Wishing you a great day!
Adrian ☕😋
Hey Adrian :)
Yeah, seems like its the beans that we got. Not too sure why tho🧐 but all good, we're almost finishing these beans and will be trying out other brands. Yup, it is, we heard that having a rounded base helps too. We can't seem to find nice cups with that volume (180 - 250mL) in this part of the world. Most cups that look good tend to be bigger say 280 - 300mL☹️ If we come across one that's perfect, we'll definitely try it out! - zee
as long as you are at full blast by the texturizing phase of your milk steaming, no worries. Some of us would do not nice things to have steam power that strong haha
Hello! Learnt that the hard way I guess. Hahaha, Rancilio's do pack a punch🥊 - zee
hi, first of all, great video :)
but one thing you definitely should change is, if you put the portafilter in the grouphead, you have to start the extraction directly, do not wait. the taste get worse and worse every second you wait. go for a try. tell me if you noticed a difference in taste?
Hey Jonas, thank you🤎 we usually do extract pretty much immediately, I mean we do have to set up the scale and cup but we're trying to reduce the contact time as much as possible🥲 I do understand where you're coming from tho, we'll definitely try to set up the scale and cup quicker (if they both decide to work with us hahahah) - zee
@@thegroundedduo what i do is, i set up the scale and cup before i put the portafilter into the grouphead. so i can put the portafilter in, start the extraction and put the cup then on the scale. it works very well for me. maybe you can try that for a better workflow. :)
@@Jonas-xq3uu our current portafilter has spouts so the cup doesn't fit under it without having to tilt and adjust it. But maybe, with a bottomless portafilter it might work🤔 I'll see how I can work around it heheh thank you! - zee
hiii zee ...see with the chocolate sauce more easy to do latte art haha ;)... you can do a perfect tulip ...as a barista am so happy for you guys ...I watched all your videos even if I haven't commented on some videos and you guys for only 30 days good job ,
Hahaha I mean, I guess! Altho it came out looking sooo weird🫣 Thank you~ - zee
@@thegroundedduoit was just first time i think ...but try a tulipe you'll see the satisfaction 😉😆
Flow is too fast. But I try to do it the other way around. Always go 1 gram in (total ground coffee) 2 gram out (total output) and then adjust so that flow is around 30 sec from start of button. But I dont even time anymore I just go by feel of how fast my scale increases (in gram)
Hey there, yeah the flow was fast so we fixed it by reducing the grind size (i.e made it finer). It did improve a little but the taste was still consistent :) tbh, we don't really go off timing nowadays altho I do understand its a good gauge☺️ - zee
Хотя я не имею такого оборудования как у Вас...Оно прям крутое).У меня гейзерная кофеварка...Я только начал интересоваться кофе.Но посмотрел уже на столько много видео на эту тему, что просто вижу сны на эту тему 😅.Хочу купить кофемолку ручную.Сейчас пытаюсь понять, какой кофе мне нравится.И пытаюсь понять дозировки.Весы заказал.Буду учиться, как и Вы).Желаю Вам огромной удачи)!
Good luck to you too! :) - zee
Good luck to you too! :) - zee
Anything but hersheys!
Hahaha oh dear, it was the only thing closest to chocolate that we had. But now that I know what to expect, I'm definitely looking to get proper chocolate, I'm guessing you're a Cadbury fan? hahaha - zee
You may remove the spout for more clearance :)
Hahah yeah, we're saving up for a bottomless portafilter so watch this space🙃 - zee
Manual espresso machine?
Nope, its an automated prosumer espresso machine :) - zee
Когда греете молоко.Тактильно ощущайте температуру.Посмотрите, как это делают другие бариста.Когда затягиваете холдер.Возьмите ручку ближе к краю.Вам так будет легче затягивать.Так как рычаг будет больше и давить будет легче.
Hello! I hope google translate was pretty accurate but thanks for your comments! We're trying to be consistent with our milk steaming and yeah, everyone's sense of heat varies. So something that's hot to me might be warm to others. Seeing how other barista's do it by holding the bottom of the jug, I guess I'll try to adjust my hand grip😊 - zee
@@thegroundedduo Оу.Хорошо.Желаю вам удачи).
I used to use distilled water in my espresso machine, but a friend recommended switching to "Summit" water since it has more minerals compared to plain distilled water. The difference has been amazing-the crema has improved significantly and lasts much longer than before!
Distilled water is bad for espresso machines. Corrosive to the boilers and internals.
Hey John, in Singapore our tap water's clean enough to drink but of course it's nowhere near distilled or summit water (never heard of it before today hahah). Nevertheless, we usually use it straight from the tap. The crema issue seems to be occurring for these beans in particular, but we'll definitely keep an eye out to see if the same thing happens for other beans☺️ - zee
When I make milk drink, I don't care if my extraction is on point, because the taste will be diluted beyond recognition anyway. That matters even less with sugary drinks like mocha. Only when I drink straight espresso/americano/long black that i want to make sure the taste is on point. That said, milk drinks are a good way to not waste your coffee while dialing in.
Hey, fair enough hahah. I guess we're just trying to get into the habit of tasting a shot especially when our extraction timing does change. But yes, we're also learning to let go cause we're really here for the process and to ultimately, get a great cup of coffee hahaha🤎 - zee
it is flowing little fast. You should grind little little more
Hey there! Yeah it was a little fast but good thing the taste was still great so all good :) - zee
Where did u buy ur equipment??
We're from Singapore so we bought it from an online coffee equipment website that's located in Australia :) - zee
nice thumbnail
thank you! :)
torani dark chocolate sauce is infinitely better than hersheys syrup.
Hey Jordyn! hahah you're absolutely right, I was just using what I had in my fridge cause the craving was real🤤 - zee
@ understandable! I actually just started my roasting journey. Coffee is a complex and wonderful world.
You f***d it up when you throwed that brown ketchup inside the cup. You were close though
LOL BROWN KETCHUP, I can't unsee it now😂😂 don't judge, it was all I had and I was really craving for a mocha hahaha - zee
i've made coffee everyday for years and am no good.
oh no, I'm sure your coffee decent and you're being too hard on yourself!💪🏻 - zee
Лично мне не понравился звук помола зерна.Он был не равномерный...жернова работали то быстрее. то медленнее это хорошо слышно.Я предполагаю , что помол был не равномерным.Хотя на видео , вроде все хорошо...ровненько.Я бы еще не спешил , когда разравнивал помол...Спешка не к чему.Лучше не спеша, но ровно и с удовольствием от процесса.
Hmm, I guess I understand what you mean. But it's normal to have that sound, at least from what we've seen online with the Varia. I'm not too sure about the other grinders tho hahah - zee
Equipment 70%
Ingredient 25%
Skill 5%
Constructive criticism 0%
Destructive criticism 100%
😊 - zee
I saw a fetus today!
(That's a sentence I never thought I would comment)
Hahahaha, honestly same here. A word I never thought I'd use to describe latte art😂😂😂 - zee
Now with real chocolate please lol
Hahaha yess most definitely! I only had chocolate syrup at home and just wanted to give it a go before actually buying chocolate to use🍫 - zee
This is making espresso, not coffee.☕
welllllllllll, espresso is still coffee...?🤔 - zee
@@thegroundedduo espresso is espresso. latte or cappuccino etc is 'coffee drink'. coffee and espresso fan are sometimes not compatible with each other 😂
messy
unhelpful :) - zee
All of the shots in your channel have no crema. Just invest some money and buy some proper freshly ground coffee. What’s the point of being coffee nerd and buy stale and cheap coffee?
If you have watched our other videos (which I think you did), you would know we just started this journey. So being beginners, we won't know if the beans from a particular roastery is good or not. We just buy it and experiment. Like you said, no one would buy stale coffee, so why would we knowingly do that? You may have the financial means to buy expensive and high end beans, but I hope you understand that everyone has different living situations. Good for you that you can afford it and enjoy your coffee but we are just doing what we think is suitable for us. Instead of being condescending, perhaps try to think of reasons about why we are doing what we are doing as someone who just started out a new hobby :) - Jon
@ point was not to condescend on you. You have nice setup but seems that coffee could be the culprit for not achieving maximum results. I now that coffee can be expensive, and I am also not financially well-off so I now exactly what you mean. But trying at least some specialty fresh coffee blend will improve much your efforts in my opinion. I take a coffee that costs around 30€/kg (buy them in 250gr packs for freshness) so total coffee cost for double shot for me is like 0.50€/coffee. Compared to 2.5€ that takeaway cost in my Country I think is pretty low. Anyways sorry for not expressing my self well.
@@haruccigr Hey that's okay, might've been a miscommunication😊the beans we got actually cost about 35€/kg and it's roasted by a local roastery that makes specialty coffee, so I'd say they're decent beans. Unfortunately, we still can't pinpoint the exact cause of the lack of crema. This video was made when the beans were about 3 weeks old (from roast date) which looked similar to 2 weeks from roast date. So yeah, it was definitely not on purpose hahah.
Fret not, once these beans are used up, we're changing brands and hopefully we get heaps of crema with that.
Also, takeaway coffee from where you're from is actually affordable! It costs us 4€ for a small cup of specialty coffee, so homemade coffee is definitely gentler on our wallets😂 - zee
I've seen some fantastic crema from Jon & Zee's coffee. There can be many reasons why there is less crema though. I think they are doing everything right, learning quickly and making great progress.