Masterclass: finding the right recipe for your beans

[@johnwoodruff1878]

This is one of the best coffee companies I have ever seen. Making an espresso machine that can do more than espresso, and training people how to use the profiles and the machine in the right way is just fantastic. If I had the money, I would buy one of your machines. And get rid of my Gaggia Classic pro.

[@ToddJohnson15]

Decent Espresso is a game changer. At this stage I can't imagine using any other machine. And I'm talking about using the machine in a commercial setting... and I have a LaMarzocco Linea Mini--nice machine, but not nearly as good as the Decent Espresso machines.

[@nickwhitaker4890]

One of the best coffee videos, ever

[@terryseo6376]

agree

[@ZolaGorgon-u4p]

Totally agree

[@markpalmos]

More of these please John!

[@ferologics]

the ease with which he is pulling those shots with various profiles is impressive

[@objectpdfmov]

The blinking lights are so distracting

[@rodneyn.gonzalez-rivera5093]

26:16 Chocolate Plus, If you are Starbuck... You know you just add Chocolate!!! :-)

[@ДаниилКириллов]

Best video ever, but also, wow,what a capable machine this Decent is.

[@decentespresso]

The concept of a Turing computer was applied to the design of the DE1! Providing us with a platform of controllable variables for our extractions.

[@5irefly]

As a former hardware guy, I think of the DE1 as a coffee machine emulator.

[@zozzyka]

Super helpful, so much wisdom here. Thank you!

[@iggyman83]

Life changing video - I don’t own a Decent but a Lelit Elizabeth and I now use a puck screen for lighter roasts to keep the puck more in tact, and a 4 bar pre infusion to quickly saturate the puck evenly. I grind a bit coarser - was of the school of thought that syrupy body was great, but at the medium-light roast I typically drink a coarser frying and slightly longer pull are working wonders. Thank you!

[@decentespresso]

Great to hear. Sounds like you are ready for Turbo shots on the DE1!

[@iggyman83]

@@decentespresso I’d love that! Just have to wait for current machine to die

[@mikealthomas1]

Awesome video, really informative.

[@vl507]

Thanks for posting this. New to coffee and I learned a lot 👍

[@eduardofcgo]

I love this. Finally someone talking about espresso with some clarity. I have been using a manual machine and I have been realizing that each bean/grind has a pressure which would destroy the puck. I find interesting this idea of thinking about espresso as balance between integrity and extraction. Even with a random grind, I am able to make decent shots by just playing with pre-infusion and flow-rate. I believe each grind level has a perfect pressure that would extract the most of the coffee and at the same time preserve its integrity

[@decentespresso]

Applying the right pressure for a given puck can definitely improve shots consistency. Some recipes include a decline to push extractions further, which also decreases the chance of channelling and increases the quality of the shot.

[@famistudio]

Wow this is amazing content John! :) Merci!

[@dmaklakov]

I have watched first 10 mitunes before writing it and I think this is a fantastic masterclass

[@error404BrainNotFound]

So i was hitting a 26% EY on a 16 second 1:2 the other day while trying to slightly soften my 27% 1:3 and was blow away. Did not expect it to be as high as it was but this video has helped simplify some variables as i have gotten a bit overwhelmed 😅thank you a ton!

[@decentespresso]

Awesome to hear this master class helped. Some great info in this video!

[@AM2PMReviews]

I am doing Londonium, Lever shots, gentle and sweet most of the time with a steamed milk or a little ice cube for cooling down rapidly and I love the pour over baskets for my V60!

[@gazzagw]

Really glad to have came across this video, the “puck integrity” theory is inspiring.

[@Jaroslav.]

This is super helpful, good job!

[@scider2]

Really interesting video! I dont have a Decent yet but I have a flow control to my machine so I at least can try to mimic some profiles. We often talk of medium to dark and light to medium roasts, my favourite bean so far is right in the middle I think and I am not sure what profile what would be best. It is a Brasilian single origin, it has sweet, strawberry, nutty flavours and I usually do rather standard shot of 20 in, 40 out in about 27 seconds but what kind of recepie do you think would be best here?

[@ElecBrane]

Slayer is not happy to hear that ;)

[@NullN8]

It would be great if someone went back and added in the chapters so we could easily jump to different profiles

[@yourcoffecup]

Super informative video. I have an question: why the temperature in default profile is 88C, but not 93C, which is usually considered better for espresso.

[@decentespresso]

Great question! As temperature stability on a DE1 is much more precise, aided with the app helping to change the temp even during the brew cycle. We find that the offset in temperature we are used to on boiler machines for example is less significant.

[@bflmpsvz870]

Amazing

[@decentespresso]

Thanks

[@be2112]

Great stuff

[@axroes]

Great stuff! Very informative and useful. Quick question: where can we get that glass cup with the spout? Couldn’t find it in the shop, would be great for tasting sessions with friends

[@decentespresso]

Sorry, I only had 2 handmade, as a prototype. Never made as a product.

[@axroes]

@@decentespresso Too bad :) Hope others jump in to generate enough demand

[@gioiosa54]

Hi ,,Looking forward to purchasing my DE love your videos , but I have a minuscule quib , May I ask : While they may be given preference , Pressure and Flow are not independent of each other and in fact there is no such thing as a true "flow profile" without pressure and vice versa , . So, given that profiles are the resultant combination of both pressure and flow across time , may I ask why you have decided to individually name these as profiles" . , Would it not be clearer to use the same nomenclature that cameras use , "aperture priority or shutter priority " OR " flow priority" and "pressure priority" ,, and let "profile" refer to the combination of both as they interplay across time. I can understand a Londinium or a Lever even an E61 profile , but I cannot wrap my head around "pressure or flow profile " .

[@decentespresso]

Indeed, internally we referred to these as flow or pressure priority. However, Profiles as a term predates us, so we used the term in common use.

[@gioiosa54]

@@decentespresso I get it ,, !! maybe we need to evolve naturally , cant wait to buy one !!

[@vl507]

Haha I was trying to discuss the similarities to photography and her eyes glazed over. Totally agree 👍

[@Skfkf1393a]

I really really wanted buy a Decent, but I just couldn’t get over the price gap between US and Canada :(

[@decentespresso]

In July, we rebase our prices to current exchange rates, so Canadian (and other non-USD) prices will all come down, as the USD$ gained a lot over the past year.

[@Skfkf1393a]

@@decentespresso god damn it. I just bought a machine. :(

[@cars_coffee_carl]

Awesome presentation! Would have loved to participate. I guess there was not much sleep this night though 😃

[@montyjcm]

Very informative. Quick question - what basket size were you using for this video with the 15g dose? Do you find any advantage in matching dose and basket (I.e. 15g basket for 15g dose vs 18g basket with the 15g dose)?

[@cybernessful]

Second here

[@Or44931]

I have the decent machine and experiment with different baskets and weights .I can give you some information that I found.First the height of the 15g basket is 22mm and the 18g basket is 24mm .When you have more space between the puck and the shower screen the machine need to add more water after the pre infusion to get to the same pressure .It change the taste significantly, gengerly more space get more flavors but less bold taste but the more space you have the puck will channel more and erode much faster. Also darker roast will have more volume then light roast so the space between the puck and the shower screen will change even if you use the same weight . A spacer that lower the shower screen but do not lower the water needed to get to certain pressure maybe can solve this issue but I still did not test it . I generally use around 15.8-16.2 gram with the 15g basket with light roast and around 15.8-16.2 with medium roast with 18g basket but it still depend on the coffee and the taste I want to get. Remember that most of the time darker coffee channel less and erode slower.

[@decentespresso]

15g basket

[@jayaychare7318]

would a distribution tool not improve to level the bed of ground coffee and therefore the consitancy of puck prep, rather than just tamping an en uneven bed?

[@decentespresso]

Distribution tools like the OCD for example actually create pockets of denser areas within the puck as you spin the distributor. While the surface may look perfect it is what is underneath that is the issue. True it may bring more consistency at the high cost of quality. This is why we recommend raking the surface to create that flat surface to tamp on.

[@Ramarraro]

really informative video John. What brand is the glass cup you are using to split the shot with?

[@decentespresso]

Sorry, I only had 2 handmade, as a prototype. Never made as a product.

[@Ramarraro]

@@decentespresso they look amazing

[@ΔημητρηςΚ-π2κ]

Hi again i quick tricky question you said in another video that in dark roast beans you prefer to use smaller doses why that as i know dark roast is more soluble so i can extract easy big doses?

[@decentespresso]

Hi, while there is no right or wrong it is more about personal preferences. If drinking with milk you would most likely overdose to bring the TDS up to get the coffee flavor to pull through the milk. However if you drink it as a straight espresso the DE1 has the ability for you to extract more efficiently with less beans. We are also anticipating the expansion of the grounds during preinfusion. If there is not enough room for expansion it can inhibit the flowrate and affect the clarity of the shot.

[@Cyb3rGlitch]

Great video! Do you think tasting in this way without stirring first has an impact on the assessment?

[@decentespresso]

Good question. It's true that lots of experts stir first.

[@MrPolo225]

Do you used distilled water or ? Is this machine needs to be connected to a water pipe? Or can it be filled out according to the use of it? Thanks!

[@decentespresso]

We use re- mineralized water from a local water company. You will need some TDS in there to achieve a good extract. The DE1 comes with its own water tank but you also have the option to install a refill kit, which will let you refill the DE1 automatically even during a shot without any affect towards your extraction.

[@phillipzito5880]

This has been so helpful! I’ve been using this to help me dial in my new de1pro and getting amazing results. What’s the brand of that glass espresso cup with the spout btw?

[@decentespresso]

Sorry, that glass is a custom model I had made for me, potentially as a future product. Only 3 exist in the whole world

[@phillipzito5880]

Ah makes sense as to why I can’t find it anywhere lol. Well I’d be down for a few if that project ever goes public.

[@ruano1642]

i think that darkerroast have more resistence because there is more CO2 and this CO2 makes a bigger and more resistent puck

[@qsmlj]

If I may ask, was the "chocolatey" shot made with the lever profile of a lower extraction percentage than the more floral and fruity pulls with other recipes? Or was that just a matter of what was extracted and not how much was extracted?

[@decentespresso]

more floral/fruity tends to come from higher flow rates, and simpler chocolate tends to come from lower flow rates.

[@newera3757]

Where I can buy Niche grinder? (out of stock everywhere)

[@baselsalam]

Is that acrylic clear case available for purchase?

[@decentespresso]

Yes it is but only for the PRO V1.42 versions. You can contact us to find out more.

[@AM2PMReviews]

I can’t wait to do more videos on this machine I just didn’t know what to talk about.

[@lubenzz]

What's the "thing" that Matt Perger will invent?

[@decentespresso]

he's been working on the ultimate puck prep machine.

[@otodidakid6099]

31:45 londinium

[@decentespresso]

That's where it starts ☝️👍

[@mdfrick]

The rave is a bit distracting for the content. 😕

[@gk5450]

That + the subtle bashing of the "traditional Italian" culture. Super dark roasts have only existed here in America (thanks to Starbucks). Also, diluting espresso is like not being able to decide if you like espresso or americano. That is fine, but call it something else. A very capable machine otherwise.

[@josharmour]

@@gk5450 Isn't he right though? Adding water to a sludgy shot doesn't make it an Americano, it gives you more volume to taste the flavors. Same principle when cupping and slurping air along with the coffee from the spoon to accentuate the flavors..

[@decentespresso]

@@josharmour I used to feel bad about diluting my espresso and then I found our Rao, and other coffee masters, routinely do this to increase what they can taste. At a high TDS, you can't taste much subtlety.

[@samroesch]

Slamming the portafilter into the group too hard maybe undoing some of the puck prep? Great video though!

[@decentespresso]

too much caffeine!

[@TravelChefwithJerryJoseph]

Great video and nicely captured. It explains everything in detail. Request if you can check out our channel and videos for 5 mins and post your valuable comments. Thanks