What you said to the “I’ve tried all the coffees,” question was so on point. I’ve been into craft beer since the late 80s. I only drank mass market lagers when that was all that was available. When I had a choice, it was North American craft or beers imported from Europe. Always searching for bigger and “better” (more unique, would probably be more accurate) flavours. Monster Belgian abbey ales, barley wines and massively hopped IPAs. When IPAs really took off 10-15 years ago, it was always about bigger and bolder. In the last 5 years or so, I find myself gravitating towards simpler, but well made lagers and ales. Good flavour, not “more” flavour. Bohemian style lagers, British style bitter, British style IPA, etc. I love best a beer I can have a couple of on a hot day, after playing hockey or on a night out. Beers that, at the end of the night, don’t leave me floor-licking drunk with a fried palate.
@@coreycannon4511 absolutely, I think this thought process works for a lot of things, and can definitely help keep things fresh and also foster a continued progression.
@@Sprometheus A decade or so ago, me and a friend did a sort of beer cupping. We made a list of our favourite beers an narrowed it down to 64. The format was playoffs. Started with 32 competing pairs, down to 16, 8, 4, 2, winner. Took months. For each head-to-head taste off, we got a 6 pack of each beer or equivalent volume, roughly 2 litres per beer. So each session was 6 beers (2l) per person, half beer A and half beer B. So as you can see, drinkablity was a requirement of a winning beer. First couple of rounds were relatively straightforward as you would be typically comparing like styles of beer. It would get weirder when comparing a barley wine with a pale ale. Very quickly we realized many of our absolute favourites weren’t going to get out of the first round because you simply couldn’t drink a litre of them at a time, due to overwhelming flavours and/or alcohol content - some approach 20% ABV. The winner was Guinness! Which we never would have guessed going in. It’s light (ignore the colour), flavourful, less gassy due to the nitrogenation vs carbonation, low alcohol and just really nice to drink. Now if we were doing the Pepsi Challenge and just having a few sips, we might have gone for an Abbey Ale or a sour brown like Rodenback Grand Cru…
I somewhat doubt the premise, that they have had all the coffee. Just looking at my small, local market (Sweden) I would guess local roasters have about a hundred different varieties, and in a year 80-90 percent of the currently available varieties will be replaced by something new from the next coffee crop. And that is just one tiny coffee roasting country, if you multiply that with all other countries you get a lot of different coffees. Bit sure, you might feel like you have had them all …
We spend so much time in a digital world these days that I find it no surprise you’d be drawn to working outside with your hands or to lever espresso machines and away from the Decent. There’s something satisfying and dare I say, magical about the craft of making something and being able to say, “*I* did that.” And, FWIW, "almost 38" ain’t that old, my friend ;)
Watching nature isnt boring to me. It's pleasantly quiet in the mind to see beautiful things that need no explanation, like a break from the noise of work and/or society drama
I’m a former barista, and the job really enhanced my appreciation of espresso, but I think I’ve always slightly preferred filter. If you’re working for a good roaster and cupping a lot, filter is certainly closer to cupping where you the get the most clarity of flavor. That said, I’m not even sure if that generalization is true.
Regarding the first question, another good espresso machine option is a lever machine like the Flair 58. They are certainly a lot less expensive than many fully automated machines but can still pull wonderful shots. I realize of course you couldn’t mention every machine type in your answer, but lever machines are a different type of machine definitely worth considering if on a budget +/- $500.
❤What you said from 4:35-5:00 was just what I needed to hear. Great comments. It will definitely change my way of thinking from here going forward, Thank you
Some indicators I look for when trying a new cafe is certain menu items such as 1+1, cortado/piccolo, able to "upgrade"/change beans for drinks, flatte white, different styles of cappuccinos (dry and wet). Most cafe's won't have all of these options but if they have at least 2, it'll probably be a good experience. For me, I really enjoy using light, acidic, and fruity beans when making flatte whites which is why I often use natural process Ethiopian and anaerobic beans. I'm aiming for almost like a sweet jolly rancher flavor profile. Many coffee enthusiasts might think it's crazy to put milk in light roast drinks but it's the reason why I stayed with espresso over pour over.
@@AndrewCouch yeah I said 1+1 and Cortado as well. Those are my two as an espresso fan through and through. I’m with you on enjoying light roasts in milk drinks, when they work they work very well, but can also go pretty wrong at times. Haha
16:30 Coffee brewing is as complex or simple as you want to make it. As long as your happy with the results. 17:55 Good description, cranberry is usually very bitter / astringent so that's why it doesn't sound great for a coffee, but Current isn't like that. You can probably try and find some Current juice or candy to try.
Re filter > espresso: I think that is, because it’s easier to appreciate filter and taste more due to the longer ratio whereas for espressso it’s so dense that it’s so much harder to really clearly taste the flavours which is why we’ve seen longer ratios in espresso in the recent years as well
For the fellow asking how best to spend $3000 for an espresso gear setup I was surprised you didn't mention the Mazzer Philos (sitting behind you in the dark) with the I189D bimodal burrs as an option (UNDER $1000 apparently). That would leave $2K for a decent Breville and accessories. (Unless you've found an issue with these burrs with medium roasts).
Totally agree !!! 1) water 2) Beans 3) grinder ---> lastly 4) espresso machine. I will put the machine for the last. If you have 1-3, you should get a decent coffee with a budget espresso machine. But if you don't have good water/bean/grinder. Even the best espresso machine can't save it
A Breville Dual Boiler can do most of what a Slayer Single Group can do. It’ll do just fine for most espresso brew until you get too deep into flow/pressure profile on light roast coffee.
Totally makes sense with the 1 and 1! Gives you two opportunities to check out their chops. Also just by way of having that option on the menu theyre likely going to be the kind of cafe that cares about quality.
Yeah my daily cup is a piccolo (cortado in your side of the world). So when I go to a new place, its a bad sign when I've gotta ask for a latte instead because the staff have no idea what I'm talking about lol.
The Decent is very intriguing to me, but I think the biggest reason I would not get a Decent are the godawful sounds it makes. I'm using exclusively lever machines, and am in love with the silence!
@@alanhamacher7263 I’m with you, the auditory experience of the Decent is just weird, haha. It’s a big downside for me, and I definitely have spring levers in the mind these days.
I bought a Decent DE1Pro almost 4 years ago. After about 6 months the sound was no longer jarring to me but rather unremarkable. What that machine can do, and its ability to do it consistently makes it remarkable.
I was a barista for some time and I do prefer filter coffee for some resons. Once you have to calibrate espresso every day it gets a little tiring; it is more expensive, and you can finish a bag of coffee really fast; espresso equipment is expensive; and like you said, filter coffee is a larger drink, that you can enjoy slowly. Having said this, I wish to buy a flair soon to get back to it.
I've always heard that the "barista order" is a pour-over and a double espresso. Anyway as a former groundskeeper I appreciate the hedge trimming talk :-)
Agreed v60 and and Orea are really the only two brewers you need. I do like the Switch but it is a little small to do a proper full immersion. If you have room I'd get a NextLevel Pulsar to have a flexible brewer that can do full immersion.
Filter coffee vs espresso. Espresso is more robust in body, where as Filter has better flavor separation. I guess when baristas like to taste coffee (based on terroir) filter is most appropriate. But i wont say baristas prefer it all the time, depends on texture preference which vary even for each barista.
Thank you! Can't wait for the Decent review. Especially want to know what you think off the water tray. Not being closed seems like a huge drawback to me.
@@Sprometheus I got a 3d printed cover within the first six months of owning mine. Eventually I ponied up for the Sworks Steel one. That, and some careful placement of teflon tape so the drip tray and water tank glide in and out were significant user experience upgrades I would immediately recommend for any new user of a decent.
Enjoyable as always... Good to have a Friday video! Thank you. Can i ask how you're getting on with the Philos since the review? Noticed it's on your bench still!
@@chris9923 thanks Chris! And yeah, still enjoying the Philos, using it as my light roast/higher clarity grinder with their I200D unimodal burrs, and using the P64 with the Mizen ES (espresso) burrs. Best of both worlds!
@@SprometheusThanks for the reply. Glad it's made the grade... I've bought one now and I love it. The 189d burrs are doing a great job of the morning cortado/ thick syrupy espresso.
I prefer espresso diluted to an americano because that has more texture then a filter cup. But my daily driver is a v60 filter (various beans), because with filter I am almost always spot on. With espresso that's not always the case.
Mark at coffeegeek seems to love the breville bambino plus. I'd love to get your take on it, as I'm looking to move back into espresso after a 5 year filter-hiatus, and I love the small footprint and the instant on, as well as how cheap it is. I'd pair it with a grinder like the niche zero for espresso.
@@FatNorthernBigot in my mind it’s a set of burrs. Kind of an unsung hero. They’re often hidden away, unseen, relatively inexpensive to change out, and have the capability to make a massive difference in the cup.
@@Sprometheus To confirm your answer, I just changed the burrs in my Niche Duo to the DLC espresso burrs commonly found in the DF83V and just experienced the best latte I've ever tasted.😂
Hmm.i just changed the burrs in my old Mahlkonig K30 vario to ssp hu and haven't noticed a thing. Maybe they just need more seasoning or maybe i really need a new grinder?
Interesting that you budgeted $2k for a grinder with the Philos just over your shoulder. Do you really feel that, say, the P64 is worth the many hundreds of dollars more, or is it already in the diminishing returns window? (I’m really looking forward to you getting your hands on a Zerno.) In my case, I plan to get the Philos. I like vertical burrs conceptually, and I prefer Mazzer’s traditional sales model. I can’t think of any better options for vertical burrs than those two.
I think about buying a Decent every day but than I remember the ghastly RGB touch interface. Plus, that handle sticking out of the machine just looks bad. All in all the looks just make me runny away. So until they don't come up with a new design that actually looks like a piece of equipment I want to own, I'll keep thinking about buying one 😂
@@CannedLaughter00 their new Bengle looks better, more like a classic machine. But yeah I feel you. The extra handle isn’t really necessary though, and can be removed I just haven’t done it or found a plug to avoid having just an open screw hole starring back at me.
@@Sprometheus I was wondering if that was true. Let's hope for the best. No handle or RGB lights please. Other than that I wasn't really turned off with the first launch of the Decent
May be different reasons for baristas prefering pour over: --They make espresso for a living, but simply don't like espresso. --Some work as baristas but just can't make a good straight espresso shot (seem to be many of them). --Baristas may like espresso, and are superb baristas, but like the simpler routine at home with pourover (tired of making them at work - just want an easy enjoyment while reading a newspaper). My own experience at coffee shops in my area is that most straight espressos are awful (one cafe a clear exception) - baristas don't know how to make a good straight shot and don't drink them either. Milk drinks, IMO, cover a lot of 'bad'. To be fair, most of the time I'm in an espresso cafe I am usually the only one there drinking straight espresso. These baristas (and perhaps the customers) are so wowed by superficial latte art, the coffee passes for 'good' on appearance alone.
what grinder would you recommend? After using Niche Zero for 3 years I am looking for an upgrade but not sure whether it is worth spending extra to make a difference in taste in my coffee
In regards to why baristas prefer filter, I would hazard to guess that it's a similar phenomenon that happens in other professions; the pros get good at doing their thing for others and they don't want to do it for themselves. Unless the barista is working in a pourover café, they're making espresso all day, probably drinking espresso on the go and dialing in espresso, but then they get home, they don't want to deal with it. A drip coffee is flexuous and slow and relaxing and requires a lot less cleanup and prep. It's like every car mechanic I know, they drive beaters and know which maintenance they can cut corners on; I've never seen a full-time mechanic tinker with their own cars for fun the way an enthusiast would.
With so many new grinders on the market, do you think the p64 is still a good option at its price point? Or cheaper options like DF64, Timemore have caught up for half the price?
I have a question! If a Lagom Mini is my current grinder and I want to upgrade... What would be the next possible best grinder (for household use) that I can upgrade to that produces awesome flavor? (preferably with low retention, both shot-to-shot and exchange retention)
@@TheMartinChnnl there’s a lot of great options out there. Are you talking flat or conical? The other comment said the VS6 which can do both types, but is currently untested, and I’ve heard some negative comments about the VS3’s lifespan and also warranty/repair customer service seems lacking. If you’ve got the budget and want a flat the P64 is stellar, I’ve enjoyed the Philos, and I’m confident that the Zerno will hit the sweet spot too (mine is expected on a couple months 🤞🏼).
I wish there was better temperature control on espresso machines. I try to play with lower temp. Like 75 degrees celsius. Do anybody know of a maschine with that feture?
Greetings and salutations to everyone. QUESTION: I read an article from an online writer, on line, and he was explaining about his purchase of a ' LA Marzocco' espresso machine. He then went on to explain the thousands of dollars he spent having it fixed, serviced, and upgraded. So my question is; what's the life expectancy of these machines that can cost thousands of dollars? I understand that nothing lasts for ever, but to spend thousands on an espresso machine, and then spend thousands more on it (upgrades excluded) doesn't make financial sense. Please advise and thank you, all
A friend, with my help, has narrowed down his first espresso machine choice to either the.Breville Bambino or the Olympia Cremina. I get why people want a Breville. Here's my problem with Breville. All cheap espresso machines share a problem that's urgent and alarming and the espresso community ignores and shoves under the rug. That is, many expresso machine are made with plastic. Water sits in plastic reservoirs and near boiling water travels through plastic and silicone tubing. No one will ever convince me that the use of plastic in espresso machines is safe. The world is waking up to the dangers of microplastics but the espresso community turns their backs on plastic in espresso machines. The Breville Bambino is a great first espresso machine but it's built with lots of internal plastic. Next subject. As far as a preference for filtered coffee, James Hoffmann recently said that his favorite way to drink coffee is filtered. The comment could be a response to that video. Also, I too find the Decent a little soulless. I hate the dancing carnival lights on the controller. I too would appreciate the simple pleasure of watching a lemon tree grow. You have your head screwed on straight and a good heart. It's nice to see.
@@jettav88 which machine do I miss the most? I’d say of the ones I’ve owned the Mini always will hold a special place in my heart. But if we’re talking ones I haven’t I’m thinking a proper spring lever Profitec 800, R24, or Olympia.
Maybe. I haven’t reached out and they haven’t either. I just have concerns about their grinders lifespans after getting so many comments from people who bought the VS3 and had them burn out and struggled to get customer service and warranty repairs.
It's less finicky and easier to get good results and get good coffee for less money, less finicky, and you can enjoy more coffee with using less coffee beans but it's different, I like both.
@@bengrosser haha I realized I forgot to turn them down after I uploaded, and since the video was 270gigs and took hours to finish I decided to just roll on with it, but noted.
What you said to the “I’ve tried all the coffees,” question was so on point. I’ve been into craft beer since the late 80s. I only drank mass market lagers when that was all that was available. When I had a choice, it was North American craft or beers imported from Europe. Always searching for bigger and “better” (more unique, would probably be more accurate) flavours. Monster Belgian abbey ales, barley wines and massively hopped IPAs. When IPAs really took off 10-15 years ago, it was always about bigger and bolder. In the last 5 years or so, I find myself gravitating towards simpler, but well made lagers and ales. Good flavour, not “more” flavour. Bohemian style lagers, British style bitter, British style IPA, etc. I love best a beer I can have a couple of on a hot day, after playing hockey or on a night out. Beers that, at the end of the night, don’t leave me floor-licking drunk with a fried palate.
@@coreycannon4511 absolutely, I think this thought process works for a lot of things, and can definitely help keep things fresh and also foster a continued progression.
@@Sprometheus A decade or so ago, me and a friend did a sort of beer cupping. We made a list of our favourite beers an narrowed it down to 64. The format was playoffs. Started with 32 competing pairs, down to 16, 8, 4, 2, winner. Took months. For each head-to-head taste off, we got a 6 pack of each beer or equivalent volume, roughly 2 litres per beer. So each session was 6 beers (2l) per person, half beer A and half beer B. So as you can see, drinkablity was a requirement of a winning beer. First couple of rounds were relatively straightforward as you would be typically comparing like styles of beer. It would get weirder when comparing a barley wine with a pale ale. Very quickly we realized many of our absolute favourites weren’t going to get out of the first round because you simply couldn’t drink a litre of them at a time, due to overwhelming flavours and/or alcohol content - some approach 20% ABV. The winner was Guinness! Which we never would have guessed going in. It’s light (ignore the colour), flavourful, less gassy due to the nitrogenation vs carbonation, low alcohol and just really nice to drink. Now if we were doing the Pepsi Challenge and just having a few sips, we might have gone for an Abbey Ale or a sour brown like Rodenback Grand Cru…
I somewhat doubt the premise, that they have had all the coffee. Just looking at my small, local market (Sweden) I would guess local roasters have about a hundred different varieties, and in a year 80-90 percent of the currently available varieties will be replaced by something new from the next coffee crop. And that is just one tiny coffee roasting country, if you multiply that with all other countries you get a lot of different coffees. Bit sure, you might feel like you have had them all …
Sounds like you’ve found the peace that comes with nature - she doesn’t ask for a lot, but gives so much back.
We spend so much time in a digital world these days that I find it no surprise you’d be drawn to working outside with your hands or to lever espresso machines and away from the Decent. There’s something satisfying and dare I say, magical about the craft of making something and being able to say, “*I* did that.” And, FWIW, "almost 38" ain’t that old, my friend ;)
Watching nature isnt boring to me. It's pleasantly quiet in the mind to see beautiful things that need no explanation, like a break from the noise of work and/or society drama
I’m a former barista, and the job really enhanced my appreciation of espresso, but I think I’ve always slightly preferred filter. If you’re working for a good roaster and cupping a lot, filter is certainly closer to cupping where you the get the most clarity of flavor. That said, I’m not even sure if that generalization is true.
Regarding the first question, another good espresso machine option is a lever machine like the Flair 58. They are certainly a lot less expensive than many fully automated machines but can still pull wonderful shots. I realize of course you couldn’t mention every machine type in your answer, but lever machines are a different type of machine definitely worth considering if on a budget +/- $500.
❤What you said from 4:35-5:00 was just what I needed to hear. Great comments. It will definitely change my way of thinking from here going forward, Thank you
Some indicators I look for when trying a new cafe is certain menu items such as 1+1, cortado/piccolo, able to "upgrade"/change beans for drinks, flatte white, different styles of cappuccinos (dry and wet). Most cafe's won't have all of these options but if they have at least 2, it'll probably be a good experience.
For me, I really enjoy using light, acidic, and fruity beans when making flatte whites which is why I often use natural process Ethiopian and anaerobic beans. I'm aiming for almost like a sweet jolly rancher flavor profile. Many coffee enthusiasts might think it's crazy to put milk in light roast drinks but it's the reason why I stayed with espresso over pour over.
@@AndrewCouch yeah I said 1+1 and Cortado as well. Those are my two as an espresso fan through and through. I’m with you on enjoying light roasts in milk drinks, when they work they work very well, but can also go pretty wrong at times. Haha
Hecka appreciate the Gaggia recommendation right off the top.
@@wild-radio7373 what can I say, gotta recognize it’s got the right stuff.
Have you given the Gaggiuino mod a go yet?❤
16:30 Coffee brewing is as complex or simple as you want to make it. As long as your happy with the results.
17:55 Good description, cranberry is usually very bitter / astringent so that's why it doesn't sound great for a coffee, but Current isn't like that. You can probably try and find some Current juice or candy to try.
Re filter > espresso: I think that is, because it’s easier to appreciate filter and taste more due to the longer ratio whereas for espressso it’s so dense that it’s so much harder to really clearly taste the flavours which is why we’ve seen longer ratios in espresso in the recent years as well
For the fellow asking how best to spend $3000 for an espresso gear setup I was surprised you didn't mention the Mazzer Philos (sitting behind you in the dark) with the I189D bimodal burrs as an option (UNDER $1000 apparently). That would leave $2K for a decent Breville and accessories. (Unless you've found an issue with these burrs with medium roasts).
Totally agree !!! 1) water 2) Beans 3) grinder ---> lastly 4) espresso machine. I will put the machine for the last. If you have 1-3, you should get a decent coffee with a budget espresso machine. But if you don't have good water/bean/grinder. Even the best espresso machine can't save it
So happy the lemon tree is doing well!
A Breville Dual Boiler can do most of what a Slayer Single Group can do. It’ll do just fine for most espresso brew until you get too deep into flow/pressure profile on light roast coffee.
Totally makes sense with the 1 and 1! Gives you two opportunities to check out their chops. Also just by way of having that option on the menu theyre likely going to be the kind of cafe that cares about quality.
Love your honesty bro
Yeah my daily cup is a piccolo (cortado in your side of the world). So when I go to a new place, its a bad sign when I've gotta ask for a latte instead because the staff have no idea what I'm talking about lol.
The Decent is very intriguing to me, but I think the biggest reason I would not get a Decent are the godawful sounds it makes. I'm using exclusively lever machines, and am in love with the silence!
@@alanhamacher7263 I’m with you, the auditory experience of the Decent is just weird, haha. It’s a big downside for me, and I definitely have spring levers in the mind these days.
@@Sprometheus my favorite way to pull espresso... spring lever
It's not really that bad sounding in person as it is in videos.
I bought a Decent DE1Pro almost 4 years ago. After about 6 months the sound was no longer jarring to me but rather unremarkable. What that machine can do, and its ability to do it consistently makes it remarkable.
I have a 12 year old Strega and I would never consider trading it for a Decent.
I was a barista for some time and I do prefer filter coffee for some resons. Once you have to calibrate espresso every day it gets a little tiring; it is more expensive, and you can finish a bag of coffee really fast; espresso equipment is expensive; and like you said, filter coffee is a larger drink, that you can enjoy slowly. Having said this, I wish to buy a flair soon to get back to it.
I've always heard that the "barista order" is a pour-over and a double espresso. Anyway as a former groundskeeper I appreciate the hedge trimming talk :-)
You might wanna link your second channel in the description!
@@tricepratops good call! Adding that now.
Agreed v60 and and Orea are really the only two brewers you need. I do like the Switch but it is a little small to do a proper full immersion. If you have room I'd get a NextLevel Pulsar to have a flexible brewer that can do full immersion.
Filter coffee vs espresso. Espresso is more robust in body, where as Filter has better flavor separation. I guess when baristas like to taste coffee (based on terroir) filter is most appropriate. But i wont say baristas prefer it all the time, depends on texture preference which vary even for each barista.
Thank you! Can't wait for the Decent review. Especially want to know what you think off the water tray. Not being closed seems like a huge drawback to me.
@@heresey haha well I’ll admit already that’s one of my complaints!
@@Sprometheus I got a 3d printed cover within the first six months of owning mine. Eventually I ponied up for the Sworks Steel one. That, and some careful placement of teflon tape so the drip tray and water tank glide in and out were significant user experience upgrades I would immediately recommend for any new user of a decent.
Suss out cafe: doesn’t force customers to drink out of a paper takeaway cup. Paper is gross, in multiple ways.
Thank you my friend.
@@cheekster777 of course, thanks for watching! Cheers!
@@Sprometheus 🤩
Enjoyable as always... Good to have a Friday video! Thank you.
Can i ask how you're getting on with the Philos since the review? Noticed it's on your bench still!
@@chris9923 thanks Chris! And yeah, still enjoying the Philos, using it as my light roast/higher clarity grinder with their I200D unimodal burrs, and using the P64 with the Mizen ES (espresso) burrs. Best of both worlds!
@@SprometheusThanks for the reply. Glad it's made the grade... I've bought one now and I love it. The 189d burrs are doing a great job of the morning cortado/ thick syrupy espresso.
I prefer espresso diluted to an americano because that has more texture then a filter cup.
But my daily driver is a v60 filter (various beans), because with filter I am almost always spot on. With espresso that's not always the case.
Have yourself a great weekend my friend.
@@cheekster777 you as well!
@@Sprometheus 🫡
Mark at coffeegeek seems to love the breville bambino plus. I'd love to get your take on it, as I'm looking to move back into espresso after a 5 year filter-hiatus, and I love the small footprint and the instant on, as well as how cheap it is. I'd pair it with a grinder like the niche zero for espresso.
Fascinating. I would have asked... "What was the cheapest piece of coffee gear that had the biggest impact"
@@FatNorthernBigot in my mind it’s a set of burrs. Kind of an unsung hero. They’re often hidden away, unseen, relatively inexpensive to change out, and have the capability to make a massive difference in the cup.
@@Sprometheus That's a good point! Thank you. 👍
@@Sprometheus To confirm your answer, I just changed the burrs in my Niche Duo to the DLC espresso burrs commonly found in the DF83V and just experienced the best latte I've ever tasted.😂
Hmm.i just changed the burrs in my old Mahlkonig K30 vario to ssp hu and haven't noticed a thing. Maybe they just need more seasoning or maybe i really need a new grinder?
@@firedearthpottery2853 That's puzzling. My new burrs are basically a cheaper copy of your SSP's and they made a huge difference. 🤔
Interesting that you budgeted $2k for a grinder with the Philos just over your shoulder. Do you really feel that, say, the P64 is worth the many hundreds of dollars more, or is it already in the diminishing returns window? (I’m really looking forward to you getting your hands on a Zerno.)
In my case, I plan to get the Philos. I like vertical burrs conceptually, and I prefer Mazzer’s traditional sales model. I can’t think of any better options for vertical burrs than those two.
I think about buying a Decent every day but than I remember the ghastly RGB touch interface. Plus, that handle sticking out of the machine just looks bad. All in all the looks just make me runny away. So until they don't come up with a new design that actually looks like a piece of equipment I want to own, I'll keep thinking about buying one 😂
@@CannedLaughter00 their new Bengle looks better, more like a classic machine. But yeah I feel you. The extra handle isn’t really necessary though, and can be removed I just haven’t done it or found a plug to avoid having just an open screw hole starring back at me.
The additional handle uses a M10 bolt and can be easily and cheaply swapped for a m10 screw knob that makes it less obnoxious.
@@Sprometheus I was wondering if that was true. Let's hope for the best. No handle or RGB lights please. Other than that I wasn't really turned off with the first launch of the Decent
May be different reasons for baristas prefering pour over:
--They make espresso for a living, but simply don't like espresso.
--Some work as baristas but just can't make a good straight espresso shot (seem to be many of them).
--Baristas may like espresso, and are superb baristas, but like the simpler routine at home with pourover (tired of making them at work - just want an easy enjoyment while reading a newspaper).
My own experience at coffee shops in my area is that most straight espressos are awful (one cafe a clear exception) - baristas don't know how to make a good straight shot and don't drink them either. Milk drinks, IMO, cover a lot of 'bad'. To be fair, most of the time I'm in an espresso cafe I am usually the only one there drinking straight espresso. These baristas (and perhaps the customers) are so wowed by superficial latte art, the coffee passes for 'good' on appearance alone.
what grinder would you recommend? After using Niche Zero for 3 years I am looking for an upgrade but not sure whether it is worth spending extra to make a difference in taste in my coffee
In regards to why baristas prefer filter, I would hazard to guess that it's a similar phenomenon that happens in other professions; the pros get good at doing their thing for others and they don't want to do it for themselves. Unless the barista is working in a pourover café, they're making espresso all day, probably drinking espresso on the go and dialing in espresso, but then they get home, they don't want to deal with it. A drip coffee is flexuous and slow and relaxing and requires a lot less cleanup and prep. It's like every car mechanic I know, they drive beaters and know which maintenance they can cut corners on; I've never seen a full-time mechanic tinker with their own cars for fun the way an enthusiast would.
If considering a Slayer, get a Kees VanDer Westen...lol.
Great video! Do you have any bean recommendation for me (based in the Netherlands) I rock a Flair Pro 2
With so many new grinders on the market, do you think the p64 is still a good option at its price point? Or cheaper options like DF64, Timemore have caught up for half the price?
I have a question!
If a Lagom Mini is my current grinder and I want to upgrade...
What would be the next possible best grinder (for household use) that I can upgrade to that produces awesome flavor? (preferably with low retention, both shot-to-shot and exchange retention)
New Varia VS6 looks interesting
@@TheMartinChnnl there’s a lot of great options out there. Are you talking flat or conical? The other comment said the VS6 which can do both types, but is currently untested, and I’ve heard some negative comments about the VS3’s lifespan and also warranty/repair customer service seems lacking.
If you’ve got the budget and want a flat the P64 is stellar, I’ve enjoyed the Philos, and I’m confident that the Zerno will hit the sweet spot too (mine is expected on a couple months 🤞🏼).
Thank you for your answer @@Sprometheus! I mostly use it for espresso so I guess I should probably migrate to flat burrs!
If an espresso machine is a glorified kettle with a pump on it, isn’t a grinder a glorified mortar and pestle?
the ripe old age of 38..😂 hell start building your coffin old man! Id line mine with my niche and aeropress to take into the afterworld.
I wish there was better temperature control on espresso machines. I try to play with lower temp. Like 75 degrees celsius. Do anybody know of a maschine with that feture?
Linea mini or gs3 AV (not MP)? Which one makes better espresso in your opinion and why?
Greetings and salutations to everyone. QUESTION: I read an article from an online writer, on line, and he was explaining about his purchase of a ' LA Marzocco' espresso machine. He then went on to explain the thousands of dollars he spent having it fixed, serviced, and upgraded. So my question is; what's the life expectancy of these machines that can cost thousands of dollars? I understand that nothing lasts for ever, but to spend thousands on an espresso machine, and then spend thousands more on it (upgrades excluded) doesn't make financial sense. Please advise and thank you, all
P64 vs Philos. Which one is beter?
A friend, with my help, has narrowed down his first espresso machine choice to either the.Breville Bambino or the Olympia Cremina. I get why people want a Breville. Here's my problem with Breville. All cheap espresso machines share a problem that's urgent and alarming and the espresso community ignores and shoves under the rug. That is, many expresso machine are made with plastic. Water sits in plastic reservoirs and near boiling water travels through plastic and silicone tubing. No one will ever convince me that the use of plastic in espresso machines is safe. The world is waking up to the dangers of microplastics but the espresso community turns their backs on plastic in espresso machines. The Breville Bambino is a great first espresso machine but it's built with lots of internal plastic. Next subject. As far as a preference for filtered coffee, James Hoffmann recently said that his favorite way to drink coffee is filtered. The comment could be a response to that video. Also, I too find the Decent a little soulless. I hate the dancing carnival lights on the controller. I too would appreciate the simple pleasure of watching a lemon tree grow. You have your head screwed on straight and a good heart. It's nice to see.
I miss seeing the GS3 in the background
@@Chemari I’m not sure I miss the GS3, more so miss a proper mechanical machine. A big hunk of steel.
@@Sprometheus Like which one the most? Thanks!
@@jettav88 which machine do I miss the most? I’d say of the ones I’ve owned the Mini always will hold a special place in my heart. But if we’re talking ones I haven’t I’m thinking a proper spring lever Profitec 800, R24, or Olympia.
@@Sprometheus Thank You!
VS6 review?
Maybe. I haven’t reached out and they haven’t either. I just have concerns about their grinders lifespans after getting so many comments from people who bought the VS3 and had them burn out and struggled to get customer service and warranty repairs.
@@Sprometheus Yeah I've seen a lot about that as well. Do you know of any other grinders that can switch between flats and conical burrs?
You look like Jeran Campinella, lol.
Where is this guy that he can grow agave and lemon trees 😮
@@cade5400 San Diego California
Baristas prefer filter over espresso because it's better.
It's less finicky and easier to get good results and get good coffee for less money, less finicky, and you can enjoy more coffee with using less coffee beans but it's different, I like both.
They/them-ing all the misters seems... revealing.
@@ac27934 it reveals that I don’t know everyone’s preferred pronouns, and being bothered by that is…revealing.
please no on the "pop" sound effects. so distracting/annoying, esp in headphones.
@@bengrosser haha I realized I forgot to turn them down after I uploaded, and since the video was 270gigs and took hours to finish I decided to just roll on with it, but noted.