Lelit Bianca V3 pulling a shot of Diego Bermudez Lychee

[@nickypcoffee]

Great video, Omniel! I’m with you on trying to keep the coffee brewing process a manual craft. It’s a bit more of a challenge but much more rewarding when you taste a delicious shot of espresso in the end. Enjoy your day my friend!

[@londonarevalo2480]

Good morning, buddy! We have tea now too, Lol! Great video as usual. Thank you so much for sharing! ~ London

[@OmnielCapote]

@londonarevalo2480 Thank you London. Take care bud.

[@FaithAndCoffeeBean]

Love the hand grinder !!! 👍☕️☕️☕️

[@OmnielCapote]

@FaithAndCoffeeBean Hello Tony. Yeah man, the k-plus is a beast. Take care buddy. 🤗

[@kerrycoyle8930]

Good morning Omniel: Thanks again for sharing a wonderful video for us to view this morning. I really enjoy watching all of your added small excursions that you include with your travel videos. I think it tends to bring out much of your personal tastes, and individual personality traits. As always, take care until next week and I'm looking forward to seeing / hearing about your recent trip out west in a coming video... Kerry PS: I read your last comment to me about you just getting a message from me. Obviously the Internet / U-Tube does have issues at times 🙂

[@OmnielCapote]

@kerrycoyle8930 Good morning Kerry. I love reading your messages every Sunday, I really look forward to it. I imagine the fall colors being in full bloom now? I'm visiting with my Dad this weekend, and here the vegetation doesn't really change, but it's still very pretty. The Sunday after next starts the California videos, and the first two are some of my favorite videos I've recorded so far. I can't wait to share it all with you guys. Take care my friend, and have a wonderful week ahead. 🤗

[@kerrycoyle8930]

@@OmnielCapote Yes, I think our fall leaf colors are just about at their peak right now... Very beautiful. We took a short drive yesterday afternoon simply to take in the colorful scenic views.

[@OmnielCapote]

@kerrycoyle8930 Ah...that sounds lovely.

[@TWB8696]

Another great video! I recently received their ECUADOR MEJORADO blend and am looking forward to it! Dialing in is all part of the fun, even if it takes 4 times with a $27 bag 😂

[@OmnielCapote]

@TWB8696 Hello friend, and thank you for your comment. I know, I hate wasting beans. At least if I'm able to get something decent, and then fine tune it from there, than it's not that bad. It's all part of the game though. Take care, and have a great day.

[@oly7744]

Great video. 👍 enjoyed watching. And, yes... someone seems to be allergic to acidity 😂 If you still have the Lelit filter installed and pre-filter with a Brita (imo. Obsolete if using the Lelit filter) - there is most likely nothing left in the water to buffer the acidity. 🤔 Ok, let's go with... you're just allergic 😂 Always love watching your 'off-topic' content, although the outside brewing session was scary - do not play with 🔥 and do not run with ✂️

[@OmnielCapote]

Hey buddy, nice to receive your comments every Sunday. 😅 I always get a good laugh. My acidity is just fine bro, 😅. Seriously, these co-ferments always seem to have very high acidity. Fun coffee for sure. Oly, I hope you have a fantastic day brother. Thank you for your support.

[@offwiththeirheads4635]

Sounds delicious!

[@OmnielCapote]

@offwiththeirheads4635 Hello my friend. Cheers ☕️ ☕️

[@jowyong6769]

Always a pleasure to watch, thanks Omniel! Have a great trip and safe travels. Btw, have you done a video about the the short cut way to lube the handle? Watched the one where everything came off and the process is too complicated for me to handle. I'm horrible at DIY you see... 😓

[@OmnielCapote]

@jowyong6769 Hello my friend. I just recorded a shortcut video as to the process. It takes less than 10 minutes. The video will be up in few weeks. Thank you so much for your support. Thank you for participating in the comments every week, I really appreciate it. Have a wonderful day my friend.

[@aarjayemm]

Thanks for the video Omniel. In case you are interested, it is possible to change the offset temperature value between the boiler and the group head on the display on your Bianca from the service menu (I don’t mean the temperature offset value during the shot from the normal menu). I saw online that Lelit is recommending to have it at 14 degrees whereas it ships at 10 degrees….

[@OmnielCapote]

@aarjayemm Hello friend. I am aware of this, we have discussed it in previous videos. Maybe one day we can play with that. Thank you for your comment, and have a wonderful day.

[@vuduong173]

The lychee coffee tastes like cantaloupe for me if i pull a shot with the Lab Sweet V3 burrs, super duper sweet lol. It's one of my favorite coffee.

[@OmnielCapote]

@@vuduong173 Hello friend. Cantaloupe, perhaps. Did you find it high acidity upfront? Thank you for your comment, and have a wonderful day.

[@vuduong173]

@OmnielCapote it is higher acidity for sure. I get the cantaloupe with the SSP LSV3 as an espresso/americano. I actually get pineapple with the SSP MP burrs for pourover. I didn't get lychee probably because i am familiar with the fruit. It is one of my favorite fruits, if not my most favorite 😅

[@OmnielCapote]

@vuduong173 I know, I never get lychee either. Mast of these co-ferments end up tasting like some kind of Sangria to me 😅.

[@vuduong173]

@OmnielCapote Actually, this particular coffee is not a co-fermented coffee, Good Brothers just described the taste to be lychee for this one. They had another Colombia Lychee coffee that is actual co-fermented. It smells like lychee and tastes like lychee. That's my favorite coffee from them, but sadly they sold out just last week... i'm writing this as i'm sipping on my last cup of lychee co-fermented coffee from them too lol

[@CoffeeShowcase]

I must confess… I like my coffee funky. The funkier the better. I’ve never met a bag of B&W that I didn’t adore. If it’s not funky it might as well be Folgers. Of course I’m joking. But I still like it funky!

[@OmnielCapote]

@CoffeeShowcase Hello Tate. It's fun to mix it up. The B&W lychee however, that was next level 😅. Enjoy the fall colors my friend. Take care, and have a great week ahead.

[@martinlewis1015]

I bought limited edition no1 of 99 rocket asspartmento machine recently 93deg lever system 58mm portafilter but no gauges to adjust output so it could be 9 bar or + -

[@OmnielCapote]

@martinlewis1015 Hello Martin, and welcome to the comments. As I'm sure that you already know, a pressure guage is not needed. On my Breville Infuser, the pressure guage broke a long time ago, and I can still make great espresso with it. You can base everything on your ratio and the timing, and just dial in from there. Enjoy your machine. Nice to see you in the comments. Take care, and have a wonderful day.

[@raitro]

Greetings from Austria, instead of timing handgrinding just count the revolutions, that makes the whole process much more comparable since everybody grinds at different speeds... Cheers!

[@OmnielCapote]

@@raitro Hello friend. That is a good idea, I had never thought of it. Thank you for your comment, I really appreciate it. Take care, and have a wonderful day.

[@raitro]

@@OmnielCapote How nice! Thank you for your answer! I am one of the serious coffee lovers who think, that making coffee should be delicious and simple. RDT WDT TNT LSD THC... not really for me. All the best for you and your Channel, Rainer 🙂

[@OmnielCapote]

@@raitro Thank you.

[@VirTERM]

Good morning, Omniel, Thank you for the great entertainment on Sunday morning! Diego Bermudez’s Lychee and Geisha Letty are my favorites from Good Brothers. I’ve never purchased their roasted version, but I believe my roast level is quite similar to theirs. The level of funkiness in the Lychee is distinct compared to other similar varieties from the same region. Diego’s processing methods are unique and delicious. That said, it’s important to note that it is still a co-ferment-specifically, a dual anaerobic process. I confirmed with ChatGPT: “Yes, the Lychee YN-05 from Diego Bermudez’s Finca El Paraiso is indeed a co-ferment. This coffee undergoes an intricate double anaerobic fermentation process, in which specific microorganisms are cultivated from the coffee’s mucilage and pulp. These microorganisms are then added back to the fermentation tanks to enhance the flavors. This culture medium helps drive the fermentation process, creating a complex flavor profile. - Good Brothers Coffee LLC.” The use of yellow fruit yeast in this fermentation process further confirms the co-fermentation nature of this coffee, as it involves the deliberate introduction of non-coffee elements (specific yeasts) to influence the coffee’s final taste. - Good Brothers Coffee LLC.” In any case, it’s an excellent coffee-challenging for espresso, but incredible once you dial in the right parameters.

[@OmnielCapote]

@VirTERM Good morning Wojtek. Thank you for the clarification. Nice research buddy, I always end up learning a bunch from you guys. As far as co-fermentation goes, this one is quite delicate. Again, thank you so much for the information. Take care my friend, and have a wonderful day.