COFFEE TIME - My Morning Cortado [No Music]

Whether you call it workflow or coffee preparation there is something so cathartic and calming about it. In the midst of all the reviews, and endless chatter and debates around coffee equipment and techniques sometimes it's nice to just chill out and vibe to the process. So sit back, relax, and let's make my morning Cortado.
↓MY GEAR↓
- Coffee: noblecoffeeroasting.com/coffe...
- Espresso Machine: lelit.com/product/bianca-pl162t/
- Grinder: www.option-o.com/lagom-p64
- WDT Tool: sworksdesign.com/WDT-Tool-p38...
- Scale: www.variabrewing.com/collecti...
- Cups: www.notneutral.com/vero-corta...
- Pitcher: slowpoursupply.co
- Knock Box: thecoffeeknockdrawercompany.com
↓SUPPORT THE CHANNEL↓
- Standart Subscription: www.standartmag.com/sprometheus
- Become A Member: / @sprometheus
↓FOLLOW FOR MORE↓
- Instagram: / sprometheus
- Twitter: / realsprometheus
#lelit #espresso #sprometheus #asmr

[@lamby_t9318]

I appreciate how relaxed the workflow feels here. My morning coffee felt like more of an army drill

[@2005Colly]

Lol...think how many times he moved cameras and tried to keep the work flow going...Definitely not relaxed

[@lamby_t9318]

@@2005Colly for sure, but with some additional editing stress it chilled me out

[@Sprometheus]

Yeah with one camera this wasn’t what I would call stress free, but compared to long videos talking about technical jargon and all that this kind of video is a walk in the park

[@lamby_t9318]

@@Sprometheus the work you put into the long format videos doesn’t go unnoticed. Learned a lot going back through the older content on your channel.

[@nigel4442]

Nice edit!

[@s.almutairi5067]

I appreciate calm videos like this one 👍

[@ThePlayahans]

So soothing 🙏🏻

[@AZG90]

loved it. great workflow

[@MrShortanswer]

Love these videos!

[@db7069]

In no small part due to you, that is the espresso machine/grinder on my coffee bar (except polished stainless and brushed aluminum respectively). Making and drinking my morning flat white is one of the highlights of my day. Thank for all your insights and videos. Cheers

[@Sprometheus]

Thank you for the kind words, glad I could help guide you towards equipment that works best for you. Really the Bianca and the P64 are a serious team and will keep you happy for years!

[@sniygley]

Pure artwork. Wish my first shots out of a new bag looked that good!

[@Sprometheus]

Thank you my friend! And don’t worry, they don’t always look that great for me. Sometimes I utilize the magic of editing.

[@liord2]

I love these almost meditative videos! And love to see the Bianca as well :)

[@Sprometheus]

Glad to hear that! I plan on making these more often. Thoughts on music or no music? I'm leaning towards music, but I hold on to all of the videos without it for a rainy day.

[@Sp0ke23]

I ordered the GS3 because of your videos! Your workflow and content is so relaxing , pure artwork. Keep it up!

[@Sprometheus]

Nice, hope you’re happy with it! Thanks for the kind words, I appreciate the support.

[@brownsugarcoffee1]

Just purchased this machine today at Seattle coffee so excited I should get it on Monday❤❤❤

[@GrindAndSipHub]

This worth to be a calming video .. I love what you did here.

[@cheekster777]

Thank you my friend.

[@Sprometheus]

Of course, have a great week!

[@coughfee_beans]

Exactly the machine I just ordered! Makes me feel validated to see such a pro use it too ha. Same color and wooden accents too!

[@Sprometheus]

It will not disappoint you. I had never been a fan of an E61 until I got this, I still use it daily as my kitchen machine currently.

[@execatty]

as a beginner will this take awhile to learn on this beauty.. looks amazing I've been using a touch impress express for afew days but thinking of returning it and doing it the right way.. thanks pal please advise

[@BillB33525]

Nice Latte Art! Great video production as usual.

[@Sprometheus]

Thanks Bill! I appreciate that!

[@alanroderick7153]

nice, enjoy

[@Sprometheus]

Thank you my friend, I hope you enjoyed.

[@cjoysoy]

I like your revuews, but i also love this calm vid ❤

[@shawnsgear]

So cool that you get to brew on the E61 as well! Great video man!

[@Sprometheus]

Thanks Shawn. I’m not a huge E61 guy as you know, but this Bianca is too good.

[@shawnsgear]

@@Sprometheus indeed it is! Fantastic machine!

[@jconcoffee]

That was so relaxing I almost drifted off to sleep (in a good way lol)

[@NevrNewd]

Your shot looks that good on the first pull out of a new bag? That’s my dream.

[@Sprometheus]

Haha not always, but sometimes. Other times it’s the magic 🪄 of editing.

[@edwarschilka8411]

Loved that you included your clean up procedure. I wish you would do your usual thorough analysis of a flow control lever. I've read and seen mostly positive reviews but Wired Gourmet recently posted a contrarian review and even removed his. Cheers.

[@allen.t]

Monday upload?! Real ones watched the one with music and this one too.

[@Sprometheus]

Indeed! Just testing the waters. Not something I plan on doing regularly.

[@sinterklaasje1975]

How (much) do you clean your portafilter in between consecutive shots?

[@borjalpze]

Really like these videos... could you please share the recipe you used on this one? Since camera shifts from time to time I cannot estimate times haha cheers!

[@sohailhines]

A very skilled video - but so many super closeup shots that I had hoped for one or two frames that showed the full machine and surroundings.

[@agolwala13]

Always love your videos! Have you done a P64 vs P100 comparison? Curious to hear your thoughts about whether the additional cost would be worth it. Also did you get rid of your GS3?

[@Sprometheus]

Thank you my friend! And I haven’t tried to the P100 yet, perhaps someday. But having used many grinders over 64 I honestly don’t believe that bigger burrs means better coffee. The main benefit is more cutting surface so it grinds faster. It’s that simple. And no, the GS3 is sitting next to the Bianca in the video, I just like swap machines around for fun.

[@cobuz29]

Does your very first shot of coffee, right after the Bianca hit the brew temp, taste different than the second or third?

[@Sprometheus]

I’ve never actually paid that close attention. It might slightly effect the extraction but I can’t imagine so significantly that it won’t be enjoyable though.

[@hvgotcodes]

I don't know why I like these videos so much, but they are fantastic! Do you have an opinion on Lever machines? Trying to decide if I should get the new Londinium Vectis, vs a machine like the one shown here. Thanks!

[@Sprometheus]

I’m glad you enjoy! I know they aren’t for everyone but I like them and so I make them. I do enjoy lever machines, though I have t had a lot of extended experience with them. Hoping to change that this year!

[@Asaf_Hinden]

Im interested to know if you use the same coffee dose for both cortado and flat white?

[@Sprometheus]

I do more often than not use the same 17g dose across the board. I landed on that number when trying to use less coffee and not lose the flavor I wanted. I found that the lowest dose that allowed me to maintain that.

[@osicuta]

I love your videos!!! Such effort in editing and providing a cinematic video… It’s like watching Netflix❤ I have one question : I have a v3 Bianca and I’m on the brink of ordering a p64 ( thanks to your one year after review of p64 video) but I’m undecided on the burrs… Drinking only cortados and lattes would you recommend the Mp? Thank you!

[@danielzenner]

Not a criticism, mostly just curious, but I noticed you didn't use a puck screen. I like using them for the sake of keeping the shower screen and group head clean. Do you prefer to skip them or feel they add no value to your espresso routine?

[@ManeManChannel]

I'm also curious about this, as his video on puck screens seemed in favour of them IIRC

[@Sprometheus]

I mean I like the puck screens generally, but it creates one more thing to clean and keep track of. Also adds a hot piece of metal to my workflow, so it’s rare that I use them these days.

[@overmedium2]

@@Sprometheus the handle of my WDT tool has a magnet, so no need to touch hot metal with fingers - with bonus of super clean group head.

[@SzalonyZibuch]

Great Video!. What did you spray over your beans before grinding them? What does it do? Doesn't that affect the grinder (rust, grounds sticking to burrs)? Thanks

[@jnewnam88]

Helps with the static in grinder

[@bjfeerus]

☕☕☕ Love Is Important 💕💕

[@Sprometheus]

Indeed!

[@brianharari127]

Do you try to achieve 9 bars of pressure during your shot hitting a specific time during your shot or are you completely dialling in based off taste?

[@JimmyCeeTV]

Dosing funnel? Great video

[@javen8418]

Hey I was just watching and noticed that there isn’t much time between you turning on the bianca and pulling the shot. So you not wait for the whole machine to come up to temperature or just the boilers if that’s the case?

[@Sprometheus]

In a perfect world sure. Wait about 30 minutes to get everything up to temp. But honestly, unless I’m testing or doing something that I feel I need to go that extra mile on I make my morning coffee pretty close to the time the boilers reach temp. In my mind not every shot needs to follow every single rule or idea for the best possible outcome.

[@loucragin6519]

What make and model is your grinder ?

[@ddan1eL]

Yes! Monday video, I thought it was Friday for a sec.

[@Sprometheus]

All part of my master plan to get people to not show up to work tomorrow.

[@ddan1eL]

@@Sprometheus 😂😂😂😂😂

[@Intentional_soundscapes13]

Awesome ASMR video! 😊. Which software you use to edit your videos?

[@Sprometheus]

Thank you, I use Final Cut Pro.

[@chebsas1]

Very nice videography!! Don't you prefer ristrettos for your milk drinks?

[@Sprometheus]

It depends on the coffee really, but ristretto is never really a bad choice with milk drinks.

[@tricepratops]

hey man love your videos, I also have a P64. How comes your espresso grind size is such a high number? I'm between 0-0.6 my side. thanks!

[@Sprometheus]

My best guess would be the burrs. They range in thickness so where the zero lands will change. The standard option-o burrs were likely what the collar was designed around so that will give you a true zero at 0, but the SSP MP burrs must be a little thicker pushing my zero to a higher number.

[@tricepratops]

@@Sprometheus makes sense since I’m using the mizen omnis! So likely they’d have the newer models zero’d at that point. Thanks for the content 🫡

[@matijamandic8774]

I was wondering the same thing. I’m using Mizens and I’m usually grinding around 0.6 - 0.9 with true zero at 0. Grinding at 5 or 6 would be V60 territory for me!

[@tricepratops]

@@matijamandic8774 Interesting! What RPM setting are you at?

[@patricktrossbach668]

Have you done a review on the Varia scales?

[@Sprometheus]

I did not too far back, within the last month or so.

[@lowhangingvegetable]

🧘‍♀️

[@user-mn1cs8bg9w]

Sir, I am in the market for a new espresso machine. Any recommendation between Lelit Bianca or the Decent ? I’m exclusively doing milk based drinks right now. Thank you

[@yskwong]

DE1 all the way

[@user-mn1cs8bg9w]

@@yskwong thank you. I’ve hesitated so far because many saying the steam power is weak for micro foam

[@yskwong]

​@@user-mn1cs8bg9w Let's just say, the steam is weaker than a traditional dual boiler. But the good thing about it is that it is easy to control, and it's very dry, which means you'll get finer foam and better control over the micro foams. I have gone through so many machines:- - Breville Barista Express - Lelit Bianca - Profitec Pro 700 - Profitec Pro 800 - Olympia Cremina - Decent Espresso DE1 Pro - LM GS3 MP - LM Linea Mini - and quite a few more at my clients/friends' cafes I wouldn't say DE1 is the best at everything it does. But what the DE1 brings with it is the flexibility to simulate every single profile you could imagine, and even more. You could do everything from:- - pressure profiling - flow profiling - temperature profiling - preinfusion profiling And best yet, you can connect a scale through Bluetooth to tell it when to move on from one stage, and to stop at a certain BV (Beverage Weight). All those profiling aren't fixed, you can change them anytime in between shots. For eg, you could literally change pressure, flow, temp, etc. any time, anywhere, like:- - Preinfuse for first 15 seconds, or till the scale detects 0.2g on it, at 89C, at 3.0 Bar - Then you could ramp the flow, or pressure up to 8.5 bar, hold it there for 2 seconds at 91C - then slowly and gradually drop down to 6.0 bar in the next 10 seconds, at a temperature of 89C - then hold it at 6.0 bar at 87C till the cup reaches 40 grams. That's just on scenario, and the sky is the limit. Or you could just tell your machine to brew at 1.6 grams per second of beverage till your cup reaches 40 grams. It will adjust the flow and pressure accordingly. You can simulate any E61, Lever machines in the world, and do more than any of those could. But then, if you don't know anything about coffee at all, it can be very overwhelming, you could end up wasting more shots making disgusting/undrinkable coffee. But if you go for more forgiving profiles, such as flow based profiles for your new bag of coffee, you'd have almost no wastage. You may not get the perfect God shot on your first pull, but you'll get a very drinkable shot. From the tasting notes you get, and the graph, you can slowly adjust from there, and I usually get to the perfect "God shot" within the next 2-5 shots, but with zero wastage, as every shot is drinkable. And guess what? You can have the options to change profiles anytime for non milked based espresso, milk based espresso, turbo shots, etc. with just a click. And by the way, I still keep my Profitec Pro 700 with Flow Control. Why? For only one reason. When I have a party coming in, and I need to pull 5-10 shots in a row, the Profitec would be a life saver. The 2.3 Bar of frothing pressure is an absolute beast. I could start brewing the espresso, then pour the milk while the espresso is brewing and start the frothing, the milk would be done before the espresso. All that in less than 20 seconds, which means, I'd have about 5-10 more seconds to monitor my espresso and stop it accordingly. But I need to warm it up at least 30 minutes before I get anything consistent. Whereas my DE1 would be up and running in 5 minutes. And do not forget about the information you get from the DE1's tablet. Every shot you made before could be used to compare to your current shot, so you could study if you've got a consistent pull. Not only that, you know when and where the pump choked, or if there's channeling, because there's also a graph for resistance. A typical graph would have a higher resistance at the beginning, and gradually lose resistance as the puck loses density as it dilutes into the hot water. The graph made me question something that's more important than brewing espresso itself, which is my puck preparation. After I got my DE1, I spent more time and effort preparing the perfect puck, and it has become a habit, and I now make better espresso even when I'm not using my Decent, especially on my Profitec, at my friend's house, and other cafes where I train some of the baristas.

[@db7069]

I have the Lelit and love it. I prefer the more “hands-on” tactile experience. Making the espresso is as important, enjoyable and satisfying to me as consuming it. And it makes great espresso too!

[@user-mn1cs8bg9w]

@@yskwong wow thank you for this detailed post. Very helpful and I appreciate it !

[@user-vy9sh1jh8u]

Pealse tell me your bianca;s parameter settings. Thank you very much. By the way I like your delicate life.

[@tattooedchick24]

What did you spritz on the beans?

[@Sprometheus]

Just some water, it reduces static when grinding.

[@tattooedchick24]

@@Sprometheus I plan to be buying a Niche do you recommend I do this as well?

[@veronicachung4220]

Leaving the excess grounds on the counter is unacceptable 😂

[@Sprometheus]

Sometimes you gotta just be a rebel.

[@Pxxro]

The roast date is pretty old, are you sure that it taste good?

[@Sprometheus]

This video was originally produced 4 months ago and was released with music, this is just the same video without the track.

[@ficokan]

You don't go above 6.7, 6.8 bars?

[@Sprometheus]

I do, just not often. I found 7 was the sweet spot for me with flavor and extraction. I did a video on it a little ways back, I think it was near November of last year.

[@ficokan]

@@Sprometheus I saw that video and I have the same experience now. Around 7 is what I experience the best tasting extraction. I was about to sell the machine (Rocket Giotto) thinking that it can't produce the flavour I expect, and than with 7 bars I was blown away with taste. Thanks for your work 🙏

[@CPSC_23]

New video schedule?

[@Sprometheus]

Nah, just had a few of these in the back catalog and figured I’d see how it was received. I am making some channel changes soon though, will be doing a full video about that Friday.

[@tarifhalabi]

I wonder why you don't use a smaller milk jug for a Cortado. I use the the 200ml jug but I find it's hard to froth milk in such small jug. Was hoping to see you use a similar jug and learn a better way of frothing milk in a tiny jug.

[@Sprometheus]

I only recently got a smaller one and I don’t love it because I prefer handleless and it only comes in one size.

[@winfle]

$1500 gtinder, that you need to slap..

[@Poise716]

PTSD from the days before I started using filters and screens 😂😂😂

[@Sprometheus]

Ahh yes. Nothing like adding more steps and a hot metal disc to an already intensive process. Must be hard to witness how nice it is to not have to deal with all of that all of the time.

[@Poise716]

@@Sprometheus wouldn’t have it any other way ;)

[@jacobbice8540]

Did anyone else dislike the part where he rinsed the grounds into the drip tray? Just creates another thing to be cleaned.

[@Sprometheus]

Nope, everyone loved it but you.

[@jacobbice8540]

@@Sprometheus Ha! Thanks for the great video.

[@Maybaby1959]

Such an overpriced machine

[@platinumdynamite]

That highly depends on where in the world you're situated. In the EU, you can sometimes get this as cheap as €1,800. For what it offers, that's very good.