1:36 6:15

Why do u folks being so obsessive about Latte "Art"? I give shit about that. It´s all about the taste. Coffe is not French Cuisine. Take a look at "Svensk husmanskost". Looks like shit, but tastes great if in hands of a great cook/chef or whatever we like to call it.

JUNE 2024 - EUREKA SD STILL WAY TOO MUCH VIBRATION. I purchased this grinder new in Australia. I had read all about the first batch's vibration issues, and that they'd been resolved. Sadly, these ORO Single Dose units still have 3-4 times the vibration of Eureka's upright grinders, even vs the XL with same 65mm burr set. I was shocked and disappointed, so I drove to the distributor to compare the Eureka range. The vibrations on their display Single Dose were almost as bad as the one shipped to me. I believe it is a fundamental flaw with the 15 degree tilt of the motor.

What is the appropriate taste of espresso?

Haven’t seen anything go out the bottom yet. Is my 3-way plugged on the bottom?

Thanks for the wonderful video. Been using my Profitec Go I purchased from y'all for the last few weeks and have been struggling to make the right consistency micro-foam. Hopefully can implement these tips and make some pretty latte art!

My home coffee journey... Used French press with freshly roasted beans for 6 years, Then to Aeropress/V60/Clever Dripper for the past 3 years, Now I am thinking about an espresso machine (like the beautiful ECM) but scared to take the jump because I am worried about the... 1. Learning curve 2. Will I notice the improved quality for the big price? 3. Maintenance if I accidentally break it What is driving me forward is the 5 or so times out of 100+ visits to coffee shops when the espresso tasted out of this world (like an amazing food). And if the learning curve is just too tough I am thinking to forget the manual journey and get a Jura automatic. Please advise.

i thought this was the first 500 the one without pid. the one without do you do a cool fluse. and deos it have temp presets

This video was so easy to understand and so helpful! I’m not kidding when I say that I’ve probably watched about 50 videos (or more) to solve this issue! Thank you! Where is your grinder from?

I put a little dish soap in my drip tray after I clean it, it makes it so much easier to clean when I do clean it! Thanks for all the tips! I appreciate these videos!

ok so after steaming turn off steam switch and purge steam wand and keep portafilter in there to purge like 20 seconds (until water running). then ready for next shot?

what temp in fahrenheit for steaming?

Thanks a lot for the guidance, I always had the foam and milk separated cause I used to keep the wand at the tip all the time,

I noiced going from a 2 hole to 4 hole tip om my Mara X I get to my target temp of 140 degrees in almost half the time, I have to be paying attention not to over heat milk.

This is just a great video, looks to be for beginners but it's always good to refresh oneself :)

Assuredly water hardness affects extractions and flavor profile?

Great tips August! Thanks

I tend to not follow you here. Microscopic analysis from other sides do NOT second your (somewhat common) allegation about the holes of VST baskets being more precisely then today's typical OEM or noname basket. The reason might be simple: Most (if not all) of today's OEM or noname baskets are coming from the same 2 factories (IMS in Italy and a Chinese factory which is also producing the VST and La Marzocco labeled ones). Baskets produced by IMS can be easily recognized by their characteristic hole shape and tooling marks. Hint: A lot (but not all!) of their unbranded baskets can be found in their standard catalogue (not E&B or Competition). From what I have seen in my life so far, the Chinese ones also have a characteristic inside grating/polishing which indicate their origin. I see the differences between OEM/noname and labeled baskets about extra polishing and in some cases a specific shape. There is absolutely no evidence or industrial plausibility for the assumption that the holes are punched differently - again: Microscopic analyses show the opposite

Great video. I can second almost everthing but the use of distribution tools. Doesn't matter how they are constructed, all of them either pre-compress when they are put upon the coffee bed or cause uneveness when they are turned. Source: My own experience with all different types of them (including the self-lowering ones like Bravo or Pessado). That being said: If you can't resist your strong desire to turn something on your coffee before tamping, to my experience the chisel-types like St. Anthony's shown here, Pullman Chisel or 20 bucks Scarlet Espresso (Amazon) do the least harm.

Love the simplicity and how easy it is to get to the burrs for cleaning

I dont think you wver said how much milk you should be using. You had a photo of a pitcher with the level of milk, but pitchers are lal different sizes.

Could it be the grinder?

Failed to mention the puck screen also keeps your shower screen clean.

Thank you to who ever commented the easy fast answer Jesus Christ this answer is impossible to find without watching a lot of talking. No one’s holding anyone to it but a general easy answer is difficult to come by.

I think the tamping stations are more for people who just got into espresso, and aren't used to pressing the coffee. needing a way to always get a similar press

Love this - thanks!

I'm so torn between ordering the black or the stainless

Je n'aime pas cette méthode, j'ai l'impression que je vais abîmer les éléments du broyeur . . .

Ido so badly want this machine. It is my ultimate machine

Very informative video. Could you please let us know which digital scale you are using under the group head?

Hey there is continuous dripping from the OPV valve on my day old bianca. Do i need to return it? its slow dripping but still annyoing. My machine also makes a constant hissing sound (pressure like) thats not too loud but there.. takes a while for it to go away even when I turn the machine off

I love the ECM machines

Perfect, thanks!

Same mourning routine with my GCP. Two great machines when you know how to use them.

The way you do it you should in my experience have three shots at three different temperatures. The machine heats up until the light goes off but doesn’t stop there and notoriously runs too hot. So I always pull the shot right after the light goes off. Means purging a whole lot and wasting a lot of water but it’s the most consistent I found.

Why do you say it's especially important to use fresh coffee etc for a single boiler machine? That doesn't seem related to the number of boilers in the machine.

Great video! I own the Rancilio v6 and like it. I am curious about the basket and espresso ratio. You say 15 gram coffee but the shot is 40gram in 28… so more of a 1:2 ratio? Shouldn’t it have been 30 gram espresso shot?

Hi, my duo is 2 weeks old and I am confronted rather often to the problem that my.programmed buttons don't stop anymore at all, mostly after the morning espresso pulls and then after a couple hours of "pause" during the day. Any recommendation what may happen within this time why the programmend buttons don't wanna keep consistency? I try to be really exact in my prep before pulling the shot (1st again of the afternoon..).

Great video. THANKS

So you choose the ratio based on preference and dial in to taste. What if ive done that, and get a sour shot at one time, and a bitter one 2 seconds different? Time to change the ratio?

Pucking a brew recipe is making me pull out my hair. Are you saying the ratio is more or less your choice? So i just choose? Cuz ive vhanged this ratio 3 times now and im not able yo get something as sweet and creamy as ive had at other cafes

I have 6 of these machines and I’ll hold it down for 3 seconds or less and it just turns off.

Great video! And love the room where it is filmed, very high quality footage ;) Doubting between Lelit and de ECM Mechanika 6 Slim or even the Profitec pro 400/500. Help me please hahah. Which one shoudl I get. I mostly drink milk-based drinks, around 3 or 4 cappuchino's a day. Soo perfect milk frothing and learning Latte art is what I really appreciate.

Why is it a „Zero“ in comparison to the other Mignon? Just because you can blow through it?

How often should Flojet pump be kicking in? I have mine setup with pressurized tank and usually it will toggle on every second shot or near the end of shot.

Good video.. I was able to rebuild my E61 easily. However, some of the parts were different from the ones I pulled from my Rocket Mozzafiato V. Make sure you don't discard the old parts before you are done. I just cleaned the old parts and put them back in.

I use 11 grams for a single shot of espresso

When installing the camshaft lobe must be sitting on the bottom valve ? Evey one else says the camshaft lobe must face out front towards the front of the machine but when I do that the camsahft is stuck and dosnt move

why everyone in America makes ristretto and call it espresso? wtf?

Hola , este molino funciona para una pequeña cafetería ?