Yes, but pay attention to the ears. They're not positioned symmetrically 😑

That's to be researched. I suspended the production due to lack of support

For espresso 8-10 minutes

@ damn is it really that long? Like just to warm up to pull a shot?

@Noblesteed17 yes. The boiler is quite heavy. And it needs to heat up the group as well. You can expedite the process be running some water through the group. That's why I like Turkish coffee, no need to preheat anything 😁

@ oh okay I just ordered one and hope I can figure it out lol thank you 😁

kzbin.info/www/bejne/eJ-YZoOHgc5qmpI

😁

I wanted to make it better, but when preparing the exact script - hard to include some improvisation due to very basic knowledge of English. And in improvisation it's hard to keep the structure) "Cafe Imports" have a pretty deep video about processing methods

You've never put up a useless video!

@michaelwesterland1853 hope that at least some information was interesting

Знайшоў адказ на вышым канале, дзякуй)

Possibly because of mixing. Or relatively slow heating. Here's an uncut video with adjustments, I've tried to comment on the process. There is part 2 as well kzbin.info/www/bejne/Y3LYgIqhhM2Yg9U

@wendstudio_coffee Thanks ! also, I did a temperature check, and it turned out, the crust started to rise and fold in at 70°. So, the brew ends at 70°C.. Will try one more time, and do filming... A very strange and unexpected result....

When you see that it formed - mix it to get the foam. Final temperature is around 95°C

Well, he isn't a bad person 🤔

It allows us to use an induction stove 😁 It will not turn on without the adapter or compatible cookware. There is one induction model but it's relatively big. And will not work with this exact cooktop due to slightly smaller diameter than needed wendstudio.shop/products/turkish-coffee-pot-290-ml-induction-copper-for-2-4-cups-classic

As for Sage - I only tried to help brewing by video chat which turned out to not work great 😁 But he used a built-in grinder and no WDT. So I can only say about DeLonghi Dedica - yes, possible. But easier to make Lungo, because it stops the brewing at some point (pump isn't powerful enough) and I needed to press the brew button again to proceed the brewing process. If the grind size is adjusted perfectly - it may pull the shot perfectly, but on the edge of switching off the pump. That's why 1:3 and 1:4 ratios are better on such machines in my opinion. But espresso 1:2 - doable, just requires higher precision

Энергии не было, поэтому снял по быстрому. Много деталей ещё добавить можно, вторая серия планируется

@wendstudio_coffee да... С электричеством нынче проблемы... Флэир спасает))

Вот как раз про флоурейт и давление давно снять хочется. Но на украинском лучше выйдет, словарный запас чуть больше

Разве что и давление, и флоурейт можно менять на машинках ну с ооооочень большим ценником. А про язык - кому как)) Учитывая мою специфику работу и кучу англицизмов в кофейной тематике мне куда проще изъясняться на инглише, ніж на рідній мові.

Это съёмка была с импровизацией. Тезисы набросал, но думал что вытяну детали по ходу. На украинском писал после англ, вспомнил какие-то моменты лучше. Так что тут последовательность ещё влияет. Что первым, обычно не так хорошо. Или времени больше нужно и концентрации. А когда снимать на двух языках подряд - экономлю силы

What do you mean by Kuwait 🤔

Looks like he mean a country and a coffee, that grows there.

Kinu m47. It just has tons of options in terms of the grind size. At zero it's powder (and they're manufactured to have a "working zero"). And I can choose, how fine I want to go, depending on the amount of effort I'm willing to apply 😁

So this is a question I have been searching for an answer for, for quite a while. What is the least expensive coffee grinder that will actually produce powder fine Turkish coffee. I recently picked up a Eureka as it was mentioned in a forum discussion that the particular model would. Well, not quite powder fine. So maybe at some point you can answer this question. Maybe someday I will have a solution for this.

@mikethemoose9733 fellow opus - powder. Manual - timemore c3 (preferably ESP)

@ I will look into the opus. Thank you. I already have a comandante and a sozen for manual grinding.

@@Bran-d1m 😂😂😂

You can always increase the grind size. Or use a lighter roasted coffee :) Or simply dilute with water afterwards

@@wendstudio_coffee Thanks for answering! I used 11 click's on Timemore C2, medium-coarse and preheating. I tried reducing the coffee to 13g. But this time it turned out watery.

That's too coarse. I would try like 6-8 instead

I've made a comparison with the Q-grader for the local channel (c60 vs m47) - same results. While time could matter, we compared the flavor profile on different temperatures till the room temp. It's pretty easy to memorize the flavor and the trend. But everything is possible, it's coffee after all)

Medium roast, pretty light. And it's clean (less particles), that's why it's brighter

You can. But at first it's better to master the flavor control. Though for basic coffee, just pour some cream into the cup before adding coffee 🤔

You can mix the foam or blow on it. And even pour the coffee more aggressively (higher) when serving to the cup. And it's important to mix twice when brewing to better dissolve CO2. I never have coffee particles in a foam that way. In recent episodes I showed what the process looks like with minimum cuts

@wendstudio_coffee I'll try it. But I like the taste I get with the classic fine grind so I'm not really yearning for improvement.

Grinding speed is a huge improvement :)

There are things in the world which just work. The only thing it lacked is the knowledge of how to use it properly. Now the world finally has it, enjoy. You can thank me on Patreon for improving the world btw.

You should sell used cars, you would be great, as for supporting you in patronage lol this comment is all you get

I don't think you understand the importance of this video

It seems hard to switch from dark roast for Americans) And long drinks. That's why home coffee is sometimes more reliable 😁

No need, I keep coffee as simple as possible) temperature of consumption shouldn't be high

I've tried to make it. A very different story and my heart can't work properly with that beverage)

It could be strong, but 500 ml of Chemex coffee hits harder. Cowboy coffee is what really will make you regret a few sips 😏

@wendstudio_coffee it's hard to test because if each coffee is tested it would have to be several days apart to get the adrenaline stores back up to feel the potency. That cowboy coffee is powerful, though.

I've measured extraction and the flavor and the numbers shows only one trend - size doesn't matter

I've shot a few uncut videos and they seem to help to better understand everything kzbin.info/www/bejne/Y3LYgIqhhM2Yg9U

Most certainly more acidic. Due to higher water temperature. I would try to use a new recipe with paper filters kzbin.info/www/bejne/bGO5hnx9i6dqarc because it's more balanced. And add just one filter at the bottom

Don't underestimate coffee 😉

Depends. But with my recipe for 3 cup - yes, quite reliable. Though, heat application in moka is usually trickier because a very high precision is needed. And heating should take more because we don't see when the water is started contacting coffee

😂

kzbin.info/www/bejne/oojSaWmQaM2IqMk