I’m only on my 2nd manual machine, but everything you say makes a lot of sense. I hope to one day be able to dial any kind of coffee bean in; my goal is to let the bean express itself - what I smell when I open the bag is what I want to taste in my cup. The flexibility the Decent machines offer is certainly enticing.
Sir, thank you so much. No one has ever explained espresso related stuff better. As a DCMina owner, I reckon I wish someone would explain how to get the best from my machine the way you do. Really.
You are my new favourite person in the coffee industry right now. No one explains it clearer than you, and even with all the compliments in the world, you would still be underrated or not valued enough. I'm so appreciative of your videos, thanks for sharing all this info. I have a question. If I were to make a 3bar shot (because I'm using an aeropress by separating water completely from coffee with a paper filter in the middle of both), how can I make it better? What style of shot should I use for a medium light bean? Should I preinfuse and stop (like blooming espresso) or hit directly to full pressure till the end? Thanks again!
For a medium light bean in a AeroPress. I would pay close attention to your temperatures and final extraction time. For blooming type i would invert the AeroPress for lighter roast beans. This to achieve a full immersion as the traditional way will have some of it drip out.
Thats very interesting. I drink flat whites only and half a year ago I found out that changing from standard 1:2 ratio into ristrettos 1:1.1-1.3 in 18-23sec inclusing 3sec wetting) gives me far better coffee every time for both dark and medium roasts.
this is exactly the kind of information i was looking for now i that i received my DE1. i was a bit lost as of which profile to choose to start dialing in different kind of beans
I didn't think the Sette and Niche Zero were that significantly different for their grind quality / profile. I haven't compared directly but I did try a few shots at on my Buds Sette vs the DF83, and I've also compared my DF83 vs a Niche. For both tests / comparison, there was more clarity on the DF83 and it was sweeter / less bitter on the DF83, but on it's own the Niche and Sette seemed like they'd be alright, not ideal for real flavour clarity on light roasts (DF83 isn't super high clarity either, which makes it a good one to compare with these).
I don't have a decent but I enjoying watching your videos Even if I am an expert barista, I struggle to extract REALLY good light roast acidic beans I will try blooming
It's educative, it's pleasant and not intrusive to watch your clips. I am actually not a fan of Decent machines, but not because I don't appreciate its abilities, it's just that I don't like too much of informatics inside them. They are becoming more like computers...buuuut what I wanted to say is that it's surprising how only a few comments and likes you've got comparing to "that dude-guru" that every Karen is crazy about and leaving hundreds of idolatrous comments about every sneeze he makes. I appreciate your effort, I'll be a new subscriber...cheers!
Hello John, I have been watching some of your videos and now I am really tempted to order a machine :-) Watching this video this question arose: wouldn't it be a good idea (especialliy for Beginners) to have a multiple choice guide on the tablet which helps you chose the right recipe. First question might be "what kind of coffee beens you use". Later "what kind of taste you would like to achieve". And so on. What do you think about this idea?
We have a beginners manual available via our forum which you will get access to once you have purchased a DE1. Everyone learns differently though and we try our best to provide multiple means of learning either by videos, manual pages or via 1 on 1
While this can be programmed into a recipe on the DE1. You may not want to do so as there are a lot of good things extracted at the start of extractions.
really helpful video and excellent information. the blooming shot you describe sounds very much like how i tend to pull light-roast shots on my strietman ct1. over the years i discovered that i can grind extremely fine and preinfuse so gradually and continuously that it creates bloom-like ramp phase. not uncommon for the total shot time to be 2.5min (17gin 40g out) including all phases and yet somehow retain so much clarity texture and complexity. curious if you could recommend a roaster who sells/ships what you call an "ultra light" roast to the new york area? thanks!
@@decentespresso thanks for the quick response. do roasters use the term "ultra light?" i've not come across it before, and i'm ashamed to say my google skills may be sub par, as i cannot find any clear candidates. certainly ill keep digging, but if you know of any recommendations off the cuff that would be awesome.
@@djcuvcuv if you talk to a speciality coffee place, they'll know what you mean by ultralight, but really you can instead just say you want a single origin coffee meant for filter brewing, and you want it light roaster. You'll likely get an ultralight from that.
Hello ,, on one video ( I cant seem to find it anymore ) John made mention that i missed , on why in Italy they typically use 7 grams of coffee beans for their single espressos , and of course the resulting sub 1 euro espresso . Can you please ask John what his comment was ? thanks
@@decentespresso I think the use of a single dose coffee in Italy has more to do with the number of coffees one can enjoy during the day, and the number of coffee sharing moments during the day, not so much the incidental lower cost per coffee.
I’m only on my 2nd manual machine, but everything you say makes a lot of sense. I hope to one day be able to dial any kind of coffee bean in; my goal is to let the bean express itself - what I smell when I open the bag is what I want to taste in my cup.
The flexibility the Decent machines offer is certainly enticing.
Excellent as always John. Thank you
Glad you found it useful.
Sir, thank you so much. No one has ever explained espresso related stuff better. As a DCMina owner, I reckon I wish someone would explain how to get the best from my machine the way you do. Really.
You are very welcome!
You are my new favourite person in the coffee industry right now. No one explains it clearer than you, and even with all the compliments in the world, you would still be underrated or not valued enough. I'm so appreciative of your videos, thanks for sharing all this info.
I have a question. If I were to make a 3bar shot (because I'm using an aeropress by separating water completely from coffee with a paper filter in the middle of both), how can I make it better? What style of shot should I use for a medium light bean? Should I preinfuse and stop (like blooming espresso) or hit directly to full pressure till the end? Thanks again!
For a medium light bean in a AeroPress. I would pay close attention to your temperatures and final extraction time. For blooming type i would invert the AeroPress for lighter roast beans. This to achieve a full immersion as the traditional way will have some of it drip out.
Thats very interesting. I drink flat whites only and half a year ago I found out that changing from standard 1:2 ratio into ristrettos 1:1.1-1.3 in 18-23sec inclusing 3sec wetting) gives me far better coffee every time for both dark and medium roasts.
this is exactly the kind of information i was looking for now i that i received my DE1. i was a bit lost as of which profile to choose to start dialing in different kind of beans
Enjoy your Decent journey!
I didn't think the Sette and Niche Zero were that significantly different for their grind quality / profile. I haven't compared directly but I did try a few shots at on my Buds Sette vs the DF83, and I've also compared my DF83 vs a Niche. For both tests / comparison, there was more clarity on the DF83 and it was sweeter / less bitter on the DF83, but on it's own the Niche and Sette seemed like they'd be alright, not ideal for real flavour clarity on light roasts (DF83 isn't super high clarity either, which makes it a good one to compare with these).
I don't have a decent but I enjoying watching your videos
Even if I am an expert barista, I struggle to extract REALLY good light roast acidic beans
I will try blooming
Try the Allongé technique, which we covered in a recent video. Works great with light roasts, and can be done on 9 bar machines.
Who decided to clip their nails in the shot?
after the start it went away, nice vid
It's educative, it's pleasant and not intrusive to watch your clips. I am actually not a fan of Decent machines, but not because I don't appreciate its abilities, it's just that I don't like too much of informatics inside them. They are becoming more like computers...buuuut what I wanted to say is that it's surprising how only a few comments and likes you've got comparing to "that dude-guru" that every Karen is crazy about and leaving hundreds of idolatrous comments about every sneeze he makes. I appreciate your effort, I'll be a new subscriber...cheers!
Ha, thanks!
Hello John,
I have been watching some of your videos and now I am really tempted to order a machine :-)
Watching this video this question arose: wouldn't it be a good idea (especialliy for Beginners) to have a multiple choice guide on the tablet which helps you chose the right recipe.
First question might be "what kind of coffee beens you use". Later "what kind of taste you would like to achieve". And so on.
What do you think about this idea?
We have a beginners manual available via our forum which you will get access to once you have purchased a DE1. Everyone learns differently though and we try our best to provide multiple means of learning either by videos, manual pages or via 1 on 1
could one prewash a shot by using an extremely high flow for the first 10 or 5 seconds, trowing away what you get, and then doing a proper shot?
While this can be programmed into a recipe on the DE1. You may not want to do so as there are a lot of good things extracted at the start of extractions.
really helpful video and excellent information. the blooming shot you describe sounds very much like how i tend to pull light-roast shots on my strietman ct1. over the years i discovered that i can grind extremely fine and preinfuse so gradually and continuously that it creates bloom-like ramp phase. not uncommon for the total shot time to be 2.5min (17gin 40g out) including all phases and yet somehow retain so much clarity texture and complexity. curious if you could recommend a roaster who sells/ships what you call an "ultra light" roast to the new york area? thanks!
pretty much every roaster globally can ship to you, so I'd recommend googling a bit and going with whatever looks interesting.
@@decentespresso thanks for the quick response. do roasters use the term "ultra light?" i've not come across it before, and i'm ashamed to say my google skills may be sub par, as i cannot find any clear candidates. certainly ill keep digging, but if you know of any recommendations off the cuff that would be awesome.
@@djcuvcuv if you talk to a speciality coffee place, they'll know what you mean by ultralight, but really you can instead just say you want a single origin coffee meant for filter brewing, and you want it light roaster. You'll likely get an ultralight from that.
@@decentespresso awesome, thanks for this. that makes good sense.
@Chris Covney check out reputable Nordic roasters like morgon etc.
Is the Eureka Mignon Specialita considered as good for espresso as the niche?
I had both and niche is a considerably better grinder
Hello ,, on one video ( I cant seem to find it anymore ) John made mention that i missed , on why in Italy they typically use 7 grams of coffee beans for their single espressos , and of course the resulting sub 1 euro espresso . Can you please ask John what his comment was ? thanks
I think that's pretty much my comment. They drink a few espressos each day in Italy, so they can't be too large or too expensive.
@@decentespresso I think the use of a single dose coffee in Italy has more to do with the number of coffees one can enjoy during the day, and the number of coffee sharing moments during the day, not so much the incidental lower cost per coffee.