Troubleshooting The Picopresso: How To Get The BEST Espresso, Q&A Style

A quick video about the Picopresso from Wacaco, going over some of the questions I've been asked about how to get the best results for espresso. Do you have a Picopresso? Tell me about your brewing process in the comments!
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[@BrodieVissers]

By the way… The type of grinder you use is key - what’s your favourite grinder for espresso? 

 I used a prototype from Wacaco which worked really well, but I know people are getting good results from hand grinders like the Commandante, 1zpresso JX-Pro, Kingrinder k2, and even electrics like the Niche Zero and Baratza Vario. Would love to hear your feedback!

[@laddaevolta]

I used. Hario Mini Mill. No need for expensive quality grinder

[@davidmaurice1294]

I'm using a Ceado E5P, but I do use my JX-Pro on occasion. Really need to do some AB testing though (flat vs conical). I've gotten too lazy from the convenience and probably missing out on some flavor profiles. It will be interesting to hear your take on that prototype, so looking forward to that future video.

[@MrHarlequin2316]

Although I’ve recently bought a Niche which I have now pretty much dialled in for my La Pavoni, I’ve been using my Wilfa Uniform up to now for the Picopresso, on its lowest viable setting of 4, as really enjoy the clarity of flat burrs sometimes, but will be dialling in the Niche for it when I have time. However, as I bought the Pico mostly for travel, I need to get a good hand grinder to pair with it and that needs to be able to handle pour overs such as V60 and also Aeropress, perhaps even more than espresso, so have been considering the 1Zpresso K-Plus, although do worry whether it can be dialled in accurately enough.

[@divankovic]

specialita on the same setting as for my la pavoni esperto. same basket size so...

[@BrodieVissers]

@@laddaevolta Ah nice to hear it worked out for you :)

[@2210borgo]

Thanks Brodie! I will employ some of these tips in hope to gain a better result 👍

[@skompie]

Great video Brodie. And great idea to do something like this, I hope a lot of people find it as there are some solid tips here. Looking forward to seeing Wacaco's new grinder and scale.

[@BrodieVissers]

Thanks Jason! I hope so too, and yes those should be coming quite soon :)

[@FrankStanschus]

Thanks for all the informative videos. I got my pico earlier this week, and am really enjoying it. I have seen a few other videos recommending switching to the IMS Competition Filter Basket, as a straight wall basket will improve the overall flavour. What are your thoughts on this?

[@gui7torres]

Top video. Enlightening. Thanks

[@thanasispinkflo]

I tried today for the first time the picopresso. My dose was 15 gr and I tried 2 shots. Both of them had sauer taste. I will try next time a higher dose to see the difference. Thanks for the video!

[@BrodieVissers]

Ok nice, 15 grams is way too little. Start with 18, and make sure you’re grinding fine enough

[@thanasispinkflo]

@@BrodieVissers i will try it thank you!

[@DekiFreestyle]

I use a freshly roasted medium-dark bean, 18 grams preheat the cup and the pico with boilong water and slightly "colder" water to actually pull the espresso, around 90°c Dosnt get too hot on the pico, great results on the actual espresso and still hot enough to enjoy it

[@1983Boria]

Hi, I've experienced sudden pressure drops while using my Picopresso, particularly during extraction when the resistance unexpectedly disappears and then returns. What might cause this? *I'm using 1zpresso k ultra

[@aryehh7128]

Hi Brodie, thanks for doing these videos. Much easier to decide to buy it. I've been losing sleep for weeks since mine arrived. After I do WDT I end up with a noticeable amount of grounds against the inner surface of the funnel. I know they won't get tamped and will therefore annoy by making my tamped puck messy and imperfect looking. For example if I were trying to take a video of it. Am I dosing too much? OCD seems an expensive and unnecessary step after WDT. Also, your videos shows the basket to be 52mm. I found a few 51mm, but is there a VST or IMS precision basket to upgrade to? Would I taste an improvement? (I realize I'd have to be more precise in measurement and grind.) Thanks!

[@KyleChou52362788]

Well there's a lot of people using the IMS 51mm precision basket for the La Pavoni Post millennium levers. IMS B602TH25.

[@ahmadseptian9990]

Grind size is the key ! As long as you get it right, you'll have perfect cup of espresso. But still, I can't handle the heat !

[@datruliverking]

thanks for the video Marshall! looking forward to getting mine in a few days!

[@datruliverking]

They’re sold out on amazon, did you get yours through prime? or does 8 mile even get prime?

[@datruliverking]

After your 5th shot are your knees weak? I bet your palms are sweaty!

[@BradAhrens]

Mine comes tomorrow I can't wait! JX-Pro to match and I'm hearing 14.5 on that is an optimal setting for anyone reading but we'll have to see. Seems a bit fine but it's probably the preset tamper that makes it work. Just comparing to the Flair where I grind around the 20-21 setting on the JX.

[@BrodieVissers]

Did it arrive yet Brad? Curious to hear your thoughts!

[@BradAhrens]

@@BrodieVissers YUP! Still dialing of course but I'm loving it. I found on the JX the setting for 17g is really close to perfect at 15.5 grind setting so a bit courser than one someone else used but I think he was using 16 grams. The pico is also really helping me get better at the Flair, which is tougher to dial in because it adds more control, so more potential user error. If you're good at the Pico, you're ready for the Flair. Edit: I should note that I'm also meticulously fluffing and raking with a FusedLine brand WDT Tool I got on Amazon which I feel is necessary. Great build on that tool as well.

[@AirborneConstable]

@@BradAhrens Hi Brad, what grind on the Pro is best for 18g dose? I am about to purchase the Pico and JX PRO. Cheers

[@BradAhrens]

@@AirborneConstable 18 might be a bit much but I've had success with 17 grams with JXPro set to 17-18. Puck prep seems to be the most important thing to get good shots out of it for me, which includes using a Kruve to get the super fines out of there and a WDT tool. Kruve isn't totally necessary I just have a higher chance of success with it.

[@AirborneConstable]

@@BradAhrens Thanks Brad

[@user-zu4cq2zd9b]

Hello, dear friend! Thank you for your videos and reviews, they are always beautiful and informative, I am waiting for your new videos every time! I bought a picopresso and wanted to clarify something with you. Should the base of the bottom of the basket be flat or is it slightly convex? In my set, the bottom of the basket is slightly convex, and when it is placed on the table, it may sway a little, is this normal or is it a design defect?

[@BrodieVissers]

Thank you so much! Are you talking about the basket itself, or the silicon cap that goes on the bottom? The basket isn't really convex, it should sit flat. But how is the espresso? It shouldn't effect the taste to a large degree.

[@kevinpapilloud981]

Thanks for the video. Did you tried with pre-infusion and without pre-infusion? some difference in the taste and the temperature in the cup?

[@jufo76]

i tried 10sec pre-infusion - it was little bit overburnt taste, 5 sec worked much better for me with actual bag of coffee, 10sec was OK with previous bag of coffee. I think you have to dial the grinder and pre-infusion time for each bag of coffe. Too many variables, i know, but its worth it to play around with all the variables.

[@M83A83S]

What is the best pressing speed while brewing

[@tanselcakr4172]

Hi, I bought picopresso recently. I have two questions but couldn’t find the answers. I pump picopresso with the top cap open, to pump more than 80mL of water. Other than mild water burns in my hands, is it necessary to close the top cap to create pressure? The shower screen is stocking the device after pumping coffee. Is there an easy way to remove the shower screen?

[@capyboppy]

Can someone with weak hands/wrists manage this? Also, can the various parts be kept in a bag after using if out and about and not having access to cleaning the parts.

[@nektariosntikmpasanis1657]

Hi!nice video and it was very helpfull for some questions i had.Are there any further guidness as far the tamping method?Some people use the funnel and they stop there but others give an extra pressure without funnel on.I understand that with funnel on ,give a more level and equal pressed result but this isn t something that has to do with the coffee grams in the basket?while less grams will receive less pressure while if we full fill it 20 grams won t got more pressure ?thanks in advance and keep on the good work!

[@BrodieVissers]

Hey, yes I've seen that too. Some people do press more without the funnel. You can do that, but it does require really knowing your grind size, your dose, and your coffee specifically. If you put 20 grams in, you'll very likely over-tamp and it will be hard to pump through, unless you get a bigger basket.

[@Bbarm97]

I use 14grams with my picopresso and absolutely no issue when the grind size is fitting.

[@TimmySheehyVisuals]

Im using around 16-16.5g every time for my shots and it’s coming out great! I just felt with 18g I was always spilling it so tried 16g and haven’t looked back!

[@BrodieVissers]

Oh interesting! Yeah if you know what you’re doing you can definitely adjust. What were you spilling exactly?

[@TimmySheehyVisuals]

@@BrodieVissers coffee ground when using the distribution tool!

[@DekiFreestyle]

I honestly use between 19-20 grams and there is hardy any spillage

[@richardc299]

Do you always have to remove the rubber of the screen that sits on top of the basket? Because the edge of the screen is a thin metal which I’m afraid could cut the rubber from frequent removal. I only run water thru it and let it dry making sure the mesh part is at the bottom while drying out.

[@richardggeorge]

I didn't even know they assembled together until i saw this video. I thought it just sat on top and it has been working just fine.

[@hairyfeet7]

I just got mine 2 days ago. I use a kinu m47 classic at 2+2+3 and creates a great shot. The coffee I use is more on the dark side of medium roast.

[@BrodieVissers]

Hey nice! How is it going for you so far? I just tried a Kinu at Host Milano this week, it grinds pretty nice.

[@hattatnihat]

hola or hi; sngle baskets in Europe contain 7 grams, 18 grams of very high caffeine. Are there baskets between 7-9 grams? I bought picopresso two days ago. Thnx

[@bryantnojang709]

What should it taste like?

[@gustavobregensk9998]

just bought the picopresso after seening this review can't wait to seen the stand review as well amazing video bro!

[@BrodieVissers]

Oh awesome! I still use my Pico on all my trips :) hope you enjoy!

[@shivammishra-wl4bq]

What grind size we use in 1zpresso J max grinder ??

[@aryehh7128]

Brodie, do you really pour actively boiling water in for the brewing? Does that help for more crema and less acidity for a light roast? What can i do to increas the "sweetness" in the cup? I know it's not a sugar sweetness, but I want to start having more of that. I'm not srure exactly what that flavor is. Here in my Pico, also with a Clever. Please give a suggestion? As for hot to hold when pumping, that's to me the only advice you've given that didn't work for me. when I hold it that way i feel too likely to have it squeeze out of my hand and knock over the shot on the scale. Instead I just use a thick washcloth or a rag folded. all I need is enough material to be between the top, the sides, and my palms. no extra or it might touch the cup, or arguably worse, obstruct my view of the artwork in progress. (The extraction dripping from the naked basket!) How much coarser do you grind when you move up from 16gm to 20gm? (I'm starting to see really really bad channeling lately, can't figure it out. )

[@saeidonline2001]

I've got this little baby a few days ago. During these days, I've used it a lot and I love it. However, 2 problems I have faced. First, preheating with the basket is useless, because it does not retain much heat as you pull it off the tank to dry and fill it with coffee. Second problem, I don't know how much pressure I apply. It is too high? Is it too low? We don't know. As you know, the pressure level can affect the taste of coffee, and it can be adjusted with several factors, like changing time or changing the coarse grind or adjusting the tamping force etc. This is much bigger problem

[@BrodieVissers]

Yeah, I don't overthink the preheating too much, usually comes out very well. And the pressure will change extraction yes - I mostly go by feel here, but they will have a pressure gauge add on coming soon!

[@mdstrobe]

Gotta ask, how can you ensure that the inside of the unit is dry and clean from mold or other nasties that might stay in there? Should you take it apart every so often?

[@BrodieVissers]

Yeah, if you're not using it every day, maybe rinse it before you use it next time.. but inside the unit shouldn't mould really as it will be just trace amounts of water. It's more about the coffee grounds that may be on the tamper or in the portafilter if it's humid. Hope this helps!

[@brycap]

Just got a timemore slim plus with the e&b burr, should this be fine enough for the pico? I’ll be pulling my first espresso shot with the pico and the slim plus this weekend…

[@BrodieVissers]

It should definitely be fine enough, but the better question is if it’s “even” enough at that grind size. It depends on the burr geometry. I have a hand grinder that is much better for filter but terrible for espresso, even though it goes fine. I haven’t used the Timemore slim, but hopefully someone who has can comment as well!

[@bongdudugenio9947]

Is alkaline H2O add a good coffee taste?

[@chumpboy]

When tamping with the dosing funnel still on the basket it seems like the puck isn’t compressed enough, even with 18-20g doses. Are people getting better results tamping without the dosing funnel?

[@BrodieVissers]

I think it largely depends on the coffee you’re using. It works for me most of the time. I sometimes give a slight more tamp without the funnel, but most times it presses through evenly, I wouldn’t want to tamp more to risk clogging

[@zerotjo9256]

Why isn't the crema coming out? but the body is very strong/black... is there something wrong with the grinder or the pump method?

[@tommihommi1]

with a different tamper,WDT, and a top screen/paper, it's no trouble at all dosing 12g in a basket of this size. Definitely an advanced technique though.

[@BrodieVissers]

Ok, good tip! Thanks for sharing

[@donbernie9346]

how do we measure the level of grinding? can someone please explain? thanks

[@chiekamijo5452]

if i get whole beans off the shelf in grocery stores they are going to be grinded ahead of time so i dont have to grind every time i want a shot. It would be exactly the same as getting ground coffee. I am getting a pico but i am also not going through trouble to bring a grinder on my trips.

[@BrodieVissers]

I didn’t quite understand your comment. But yes you’ll need a fresh grind at the proper size for best results. If you’re not willing to do that, maybe look at a different product

[@anishagarwala7903]

Hey What should be the setting in timemore C3 grinder for picopresso I am using the 12g basket I am not getting crema currently even with freshly roasted and ground coffee. It comes out watery. What could be the problem?

[@anishagarwala7903]

Today the 2nd time I poured boiling water into the picopresso after extracting ones, I got some crema and then again added boiling water without changing the coffee in the basket, and again got a little crema…off course i didn’t drink it but was just experimenting….what can you deduce from this? why was sufficient pressure not builtup first time I pumped but on using the same wet coffee basket twice and thrice I got some crema

[@bsetyadim]

I heard a hiss noise when I hard pressed the pico, is it normal? I wonder if there any release valve for over-pressurized the pico?

[@misenko856]

Yes, there is a safety valve.

[@contactdavidfair]

When I use the tamper to compact the resulting extraction is too tight, and I can't get any water through. It works fine if I leave the coffee lose in the basket. Am I missing out on extraction by not compacting the grounds with the tamper?

[@sequesterpl]

Maybe you're compacting too much. You need to tamper with the dosing ring on top. Either that or your grind is too fine.

[@bryantnojang709]

Hello can u use store bought Expresso, as when I tried it was very bitter and not sure if that is normal?

[@richardggeorge]

Most is old beans which is never good.

[@dryassereloksh4168]

Hi is using puck screen a good idea, is there any benefits to the coffee or harm to the picopresso

[@BrodieVissers]

Hey, I haven't tried it yet, but I don't think you will harm either the coffee or picopresso with it. You will just have to find the 52mm version

[@felipesastoque9575]

I dont undertand why i have to change the basket ´´what's the difference´´and what is the best for use my picopresso thanks,,, maybe can you talk about presurized basket

[@BrodieVissers]

Could you clarify on what you mean by change the basket? the basket used here is different than the pressurized basket from previous models as it is the same as what you would find in a café espresso machine. Pressurized is more similar to Nespresso

[@dks8712]

What tamper would you recommend to buy? Their tamper is not good that is sold in the set.

[@DekiFreestyle]

Their tamper is actually perfect and provides great consistency

[@juliancooney68]

What setting do you recommend for a hand grinder?

[@richardggeorge]

Start with the finest and work your way back (unless you have dialled in with another machine, otherwise start with that setting first)

[@geekogenius]

Thank you for your good videos on picopresso. some bad experence I had with Wacaco. I ordered the picopresso from Amazon and it came in used! it was still water in the chamber! I contacted them and they said, return and order directly from our website and we have 15% fathers day discount! and I did so. although orders from their website are also handeled through Amazon I think. the new one came now and this one is also used!! even in worse condition. ther are coffee grinds all over the everything in the box, water in the chamber, .... I emailed them but it takes forever for them to respond. I tried to call them this time, but there is no US phone number. :(( if you have access to them would you please ask them to fix this?!

[@SaltydogNC]

Do any of you find your shots leaning a little on the acidic/sour side with the pico? I am using Hometown blend from Sweet Bloom. I have tried the usual corrections for sour espresso and under-extraction, and I have a J-Max grinder, so can dial in with precision, but all shots I've pulled have been a little more acidic than I prefer. I have stepped backwards in 8.8 micron steps from a choked shot to get maximum extraction. The shots are visually and texturally beautiful. I actually don't think they are under-extracted, but I don't have a meter to know for certain. I've also varied dosing. I'm wondering if it is down to the water temp. I do pre-heat with boiling water. I did try the sodium bicarbonate trick, and that does take care of the acidity issue, but I'd rather pull more sweetness from the grinds rather than balance the acid and bitterness with baking soda.

[@BrodieVissers]

yeah, I totally get it. I still haven't tried the baking soda trick, but I'd like to test it out. All I can say for your dilemma is that sometimes different roasts are just hard to get right, and depends on flavour profile of the roaster a lot of the time, let me know if you solve anything!

[@SaltydogNC]

@@BrodieVissers Earlier today I figured out the issue I was having with the sour shots. I thought I was using a ~2 week old bag of beans, but I had mistakenly grabbed the bag roasted just a couple of days ago. I was able to produce a good sweet extraction with the properly aged beans. Whew, talk about a rough shot. When I was using the too new beans, it was sour, highly acidic and bright, and even salty. Bleh. I did try one experiment where I ground finer and went with only 14g. It makes a watery puck on top, as you might expect, but the bottom of the puck looked good and came out cleanly. It produced a good shot. I'm going to be trying it with a puck screen soon. The baking soda trick does a great job of taking out sour/acidity, and I was only using .06 grams per 32g espresso. It also makes a lot of fake crema as the acid/base reaction takes place. Another experiment I want to run is to pre-heat and then pump 9-10 times, then let it rest for an extended amount of time (1 minute+) and then pour out the water from the reservoir and add more boiling water and finish the shot.

[@joannecheung4426]

Hi! I'm having the exact same issue (Also using a J-Max grinder with my Picopresso). My beans were roasted about 1 month ago and my brew's still quite acidic. Though the coffee should be a sweet, robust variety. Have you experienced something similar after the test? Never tried the baking soda trick though, might try that one out. Thanks for the inspiration.

[@ryanphillips526]

​@@BrodieVissers ive been using the pico presso for a little while now but haven't been able to get a creme on top it just comes out as black for the espresso I've been using a medium espresso bean blend am I doing somthing wofng I boil the water pour it in grind the whole beans and then put it all together give it about 8 pumps then let it set for 10 seconds before pumping again and it still comes out black no creme any suggestions

[@BrodieVissers]

@@ryanphillips526 Hey Ryan, how old are the beans from the roast date and how do you store them? Also, what's your grind size like?

[@matthewdalli7703]

Whats the grind setting on Commandante MK C40 for the Pico ?

[@BrodieVissers]

I’m not sure unfortunately :(

[@pooggow6598]

Hey hi, I just bought it and today I used it the first time. I was using lavazza coffee which it is already a pre-grounded. I followed all the instructions from the booklet, the coffee came out only black but no crema. I was quite surprised! I used staresso before and the crema was fine. Is this machine really that particular? Please advise.

[@BrodieVissers]

Hey, unfortunately you cannot use pre-ground lavazza coffee if you want nice crema (and taste). I've never used a Staresso, but I understand it generates crema with other mechanics (similar to the Nanopresso from Wacaco I assume). You'll want to use fresher coffee, you won't be able to get that with grocery store, pre-ground coffee.

[@pooggow6598]

@@BrodieVissers Thank you! I just tried it again this time by putting the pre ground lavazza coffee to an electric grinder to ground it to the finer ground. This time I manage to pull some crema on picopresso. By the way, how fast shall I pump the picopresso?

[@BrodieVissers]

@@pooggow6598 oh great to hear! just press slow and steady :)

[@misenko856]

Just stop using pre-grounded lavazza crap and buy some fresh beans from local roaster + buy a good manual grinder e.g kingrinder. You will have much more fun and miles better shots.

[@nurse.reef.repeatandsomuch1758]

Do I have to weight everything every time? I wish Wacaco included a cup for the picopresso

[@DekiFreestyle]

I use a double shot Glas of jägermeister, which is approximately 19 grams , always perfect results for me, I used to weigh in the beginning but now I only use the glad and fill it to the top

[@sannybpaiman1205]

Hey Brodie, when I pump it get stuck. I checked and it is not due to me accidentally twisting it to lock. What could be the cause and how I prevent the stuck pump. It affecting my flow rate.

[@BrodieVissers]

Hey sorry, I'm not sure exactly, but worth emailing the Wacaco support about it. Good luck!

[@sannybpaiman1205]

@@BrodieVissers I went to brew another. As As I tried to release the pump, the whole piston pops out! I think I saw a piece inside broke. I have sent an email to Wacaco.

[@benmarkmercado2732]

Hi Brodie, I got a Picopresso just now. Just curious if whats happening to mine is normal. Everytime I put hot water to preheat the thing, Even though it is still close, water continuously drips from it. :( Is this some kind of leak? or am I just overputting water from it?

[@BrodieVissers]

where is it dripping from exactly? if it's dripping from the top lid, could be you put too much water (try to follow the markers inside the tank), if it's dripping from the bottom where the shower screen goes, contact Wacaco support and show them a video of your issue. hope that helps!

[@TC_Prof]

Brod for the dante what grind size recommend champ? Thanks

[@BrodieVissers]

Can you clarify what you mean by Dante?

[@TC_Prof]

@@BrodieVissers Comandante grinder bro sorry 👍

[@BrodieVissers]

@@TC_Prof ​ @TC_Prof ahh, not up on the lingo lol, Not sure for that one as I don't have it, but some of the comments in my Pico vs Nano might say, or if you join the Wacaco FB Group (not page)

[@aryehh7128]

Brodie is that the usual amount of crema you get? What if I want a bit more?

[@DekiFreestyle]

Fresher coffee and finer grind😊

[@chrisjones1864]

Can I grind my coffee at home then take the grinds with me on my camping trips?

[@BrodieVissers]

Shouldn't be a huge issue if you have that specific grind dialled in, just note that it will stale much quicker and you may not get as nice of a taste/texture.

[@user-fd8hv2uq2t]

If I have no crema that's mean because the coffee grind is too fine or to coarse ?

[@BrodieVissers]

It could mean many things, but usually because the coffee isn't fresh, but also could be too coarse

[@abdelrahman2088]

I want to know the right time to extract 36 grams of liquid, since the beginning of the first drop on the scale

[@misenko856]

I would aim for 30s.

[@MoiraineSedai]

I have a timemore c2 grinder, do I need to buy a dedicated espresso grinder for the picopresso?

[@maar3250]

I also have the timemore C2 with 18g medium roast coffee beans. I've found 7 clicks to be the sweet spot. With 8 clicks, i found the crema to be thinner. What's your tuning so far?

[@coriscocdo]

Wow, you guys must be getting an awesome arm pump after grinding on a C2! Lol. Timemore C2 grind settings are huge. Doesn't allow micro adjustments. Get an 1z presso k series. I have a C2 as well and that thing used to take almost 5minutes grinding at that adjust no. 10. On the K series you'll be done grinding within a minute with minimal effort and much finer adjustments to really fine tune the grind.

[@MoiraineSedai]

@@maar3250 I usually use it for aeropress or filter coffee. It depends on the coffee, but my usual range is between 16 to 18 clicks. I wanted to branch into espresso, so I was asking if I could just continue on with the C2 instead of buying more coffee gear lol it doesn't end, does it?

[@MoiraineSedai]

@@coriscocdo Looks like I'm gonna get a K-plus

[@coriscocdo]

I've had a C2 for a year and I've used it for siphons, filter coffee, nanopresso. But it's horrible at fine tuning true espresso shots. And it takes about 600 rotations (yes, i counted out of frustration) at dial setting 10 to grind 18 grams for an espresso. Recently got a K Pro. All the K series use the same burr and settings, just a few cosmetic changes here and there. Hopefully the both of us won't need to get another handheld after this!

[@7205783]

I am still not getting consistent results with my picopresso. Sometimes I have great shots, sometimes I get tunneling, others are very very hard to pump

[@BrodieVissers]

Make sure grind size and dose are consistent, also have to change variables with different coffees

[@Myusernamehere33]

Is there a general rule of thumb for how long a 2 to 1 shot should take to pull?

[@BrodieVissers]

Usually depends whether you're doing a pre-infusion or not, so in this case, usually around 45 seconds

[@Myusernamehere33]

@@BrodieVissers yea I pre infuse. Has been taking over a minute to pull. It tasted good but I suppose I should try going coarser for a faster pull.

[@BrodieVissers]

@@Myusernamehere33 Is it taking longer because it's too hard to press? If it feels like you're forcing it, then yes I would suggest coarser, but also go with your taste! That's the most important thing :)

[@aryehh7128]

@@Myusernamehere33 @Brodie Vissers That minute long pump, you have to pump really hard. But yes, I like the balance of sour and bitter it produces. Need I worry about it exploding in my hands? Not sure I'll manage to pump that hard when I'm barely holding by the top.

[@JPC326]

Can you suggest a good 18g compatible basket ?

[@BrodieVissers]

it comes with an 18g basket.. you want a different one?

[@JPC326]

@@BrodieVissers I was thinking of an IMS

[@shivammishra-wl4bq]

How to set for perfect expresso Grind in J max 1Zpresso Grinder??

[@BrodieVissers]

Hey sorry, I haven't used that grinder

[@mightymightyironhead]

With the J-Max you will get good results at around 150 - 180 (number 2) this obviously depends on the beans that you are using and the roast level (lighter roasted beans generally need slightly more fine grinding and darker roasted beans generally need slightly more course grinding) maybe try something in the middle (160 - 170 ) and adjust accordingly.

[@rohittkrr]

@@mightymightyironhead can you suggest grind size on q2 izpresso? my beans were roasted 1month ago and they are sacredground grover blend I get non bitter and no sour shot between 33-35 clicks however no crema at 18g what could be the reason for no crema?

[@raymcfetridge9622]

I struggle to get more than 28 g of espresso without it getting bitter. Here in Mexico, I use 19.1 g Pesky Dark from Baja Beans. J-Max grinder set to 1.2.0 crank 70 times. I tamp fully and then give an extra little tamp after removing the funnel. I use 90 g whole milk and heat for 50 s microwave gives 150 C milk (my wife likes her coffee hot). I preheat the Picopresso with boiling water. At home in Vancouver, Canada where we have some of the best water in the world, I use water straight from the tap. Here in Mexico, I only use bottled water. Prime pump 12 times wait 10 s then pump 25 times to give 25 g espresso in 25 s. Stir and skim a small amount of crema off the top and check final temperature is 165 C. This gives me good results but if I extract for longer, I risk it being bitter. I always rinse all the parts after every use. Any suggestions?

[@BrodieVissers]

Hey sounds like a good workflow. The biggest change I would suggest is the beans if you’re experiencing bitterness. You mention dark roast, so that will always be more bitter, 19g is also a lot, I suggest 18, and try a 1:2 ratio with a slightly less dark roast

[@Bobschokolade]

I bought the Picopresso for camping and have now tried it a few times. In terms of taste, I am mostly satisfied with the result. Unfortunately, I get absolutely no crema at all :( - I have dark beans from the roaster and grind them quite finely (level 5 with the Graef CM800) - I loosen the powder and tamper it tight - I preheat the picopresso by pumping hot water through it - then pump with new hot water and the sieve (first pump until the first drops come, then wait 10 seconds and then pump on - approx. 1 pump per second) Anyone have any ideas on what I should adjust to get crema? With the normal portafilter and the same beans/ground level, the crema works. Thanks for your tips :)

[@richardggeorge]

I would keep making the grind finer until you either get crema or you cannot pump out the water anymore (then you know you have grind setting = too fine). I am getting plenty of crema with mine using single origin beans from Honduras (med-dark roast too). Same grind setting as for my Breville Dual Boiler Espresso machine but with a 17gram dose for the PicoPresso

[@aryehh7128]

@@richardggeorge I think I get more crema the first week after roasting. two or three or more after, it's down to enough, but not impressive amount. Lately I'm having channeling based on the view of the naked bottom basket, and the uneven extraction flavor. But afterwards the puck doesn't show the hollow channels when I break the dry puck apart to check. any ideas?

[@richardggeorge]

@@aryehh7128apart from using the little stick tool to get rid of clumps, I'd keep adjusting the grind settings and dosage weight until you get the best result (what I have been doing for the last week since first started using my Picopresso). Looking forward to trying with fresher beans

[@aryehh7128]

@@richardggeorge I tried with 20 gms and 8 clicks on a Comandante and a longer yield near what Brodie describes. it was good, but I don't want a luongo. I want a classic Italian 2:1 or maybe 2-1/4 to 1 output. just that it tastes more balanced than I was getting.

[@richardggeorge]

@@aryehh7128 2:1 is what I aim for too :-)

[@robducrowasmr4082]

Hi, liking my Picopresso, however I'm finding it difficult to dose 18grams into the stock basket. Personally it seems more like a 15gram basket. Also I'm grinding quite fine.

[@BrodieVissers]

Hey, I've always used 18 grams in the stock baskets. Are you tamping with the dosing ring still on?

[@ploof1012]

I know this is very old but I think it really depends on the roast level. 18g of dark roast ≠ 18g of lighter roast in terms of volume because of bean expansion during the roasting process.

[@nathookway1328]

thanks for these videos. I am a nanopresso user and just got my pico. So far I havent been able to get the pressure to build up and so no crema. Not sure whats wrong as I've been able to consistently make great espressos with the other model. Help!

[@BrodieVissers]

Which coffee are you using? How old is it and are you grinding on the spot. Grind size has to be quite fine to build up proper pressure on the Pico. Hope that helps!

[@nathookway1328]

@@BrodieVissers Thank you! The coffee might be a bit older! And no I'm not grinding on the spot.. but its gonna have to be my next purchase. I figured that might be the issue. I got this to get more into the dialing in (as the nano is def more forgiving!) I will get some new coffee today and report back!

[@BrodieVissers]

@@nathookway1328 Ok yes, great feedback, because yes, freshly ground coffee to the right grind size is crucial. Look forward to hearing!

[@arakoonnsw]

@@nathookway1328 how did you go? I consider myself a Nano expert but are having the same problems as you seem to be experiencing?

[@nattittan]

@@arakoonnsw I haven’t had time to dial it in yet! I am going to work on it this week and I’ll report back! Trying to decide on the coffee and a better Grinder :-) will report back soon!

[@pompeyfanclub]

How about a pressure gauge

[@BrodieVissers]

yes, I've heard that's coming!

[@debraguerrero4086]

What's the price on this coffee maker

[@misenko856]

150 eur

[@adalbertoflores2341]

Why my coffe came cold after pumping out?

[@BrodieVissers]

Try to pre-heat the brewer with boiling water once for a few minutes, then pour fresh boiling water in for the brew. Should be hotter!

[@claudealexander]

i cant get the cream why?

[@BrodieVissers]

Try fresher coffee? Grind on the spot

[@aliolci]

does a good job but i burned my finger couple of times i nerds better heat insulation

[@BrodieVissers]

There are Pico sleeves for that too, I personally don’t have an issue with the heat, but I understand every finger is different

[@allenmiller2071]

I don't get any crema. What is the cause of that?

[@BrodieVissers]

Try fresher beans and potentially finer grind. You’ll have to share some more details of what you’re doing :)

[@user-ik7ot3nc5i]

​@Brodie Vissers I have WACACO Exagrind ..how many clicks do you recommend for espresso with picopresso?❤️‍🔥

[@user-ik7ot3nc5i]

​@Brodie Vissers I have exagrind wacaco ..how many clicks do you recommend for espresso with picopresso?❤️‍🔥 h

[@user-ik7ot3nc5i]

​@Brodie Vissers I have exagrind wacaco ..how many clicks do you recommend for espresso with picopresso?❤️‍🔥 h

[@BrodieVissers]

@@user-ik7ot3nc5i Oh that's great, I recommend around 12-13 clicks for 18g :)

[@bubbabubba]

Wacaco now has a single shot basket.

[@BrodieVissers]

Yes, it's great!

[@user-ik7ot3nc5i]

​@Brodie Vissers and how much water small basket (12 gr) requires for espresso then?

[@bubbabubba]

@@user-ik7ot3nc5i I use 12.5 to 13.5 g of coffee and just fill the reservoir to within 0.5 cm from the top.

[@user-ik7ot3nc5i]

@bubbabubba wow! Is not too much? Wacaco recommend 1:2 proportion between cofee and water as far as I know

[@bubbabubba]

@@user-ik7ot3nc5i it’s about 1:3, but it’s just fine. Far richer than the nanopresso makes.

[@ahmadseptian9990]

Now wacaco have 12 grams basket for single shot espresso ....

[@BrodieVissers]

Yes! should I do a video about this?

[@ahmadseptian9990]

@@BrodieVissers maybe you should. I just ordered my pico.

[@michalis9]

Electric heating gloves to preheat it without the hassle of boiling water. Hear me out

[@BrodieVissers]

Yes, definitely could work. Thanks!

[@russelllister5309]

U

[@hgahsiea]

Requiring fresh grinding is nonsense. You can absolutely use preground. I use lavazza all the time and I get massive crema and it’s great.

[@78anant420]

18 gram is a super wired dose. Impossible for me to drink. Max i can handle is 10 grams. This beautiful machine is not for me

[@BrodieVissers]

Ok fair enough. 18 grams is very standard in most specialty coffee shops for a doubleshot, 18 - 21 grams depending on the basket and shop. You can try the 12g basket for the Picopresso, grind finer, and then just drink 80% of the shot if you want. Anything less is a waste of time in my opinion.

[@BrodieVissers]

@@78anant420 Hey Great to hear from you. I can't say if you have a faulty Picopresso, but what I can say right away is that 10 grams of coffee in a 12 gram basket will not provide enough pressure/tension, and will result in a watery cup. 18g should be good in the 18g but again, focus on the grind size, roast level, and roast date. If you're using the exact same coffee and grinder with the flair and getting good results, you can do it with the Pico. But light roast is really hard to get good crema (even in the best cafes). Try grinding as fine as you can while still being able to pump the coffee through. Don't use coffee older than 3 or 4 weeks in order to get a good texture. Hope that helps!

[@andresdigi25]

I got this device one month ago. I have also the nanopresso. But with the pico i can not get any crema. I tried my manual xj grinder, my home oxo grinder and even coffe grind in my professional coffee shop girnder. And none of those are producing crema. What am I doing wrong?

[@BrodieVissers]

Is it feeling too coarse? Like no pressure build up? Also, how old is the coffee and what roast level?

[@andresdigi25]

@@BrodieVissers i even use the one from the grinder i have in my cofee shop. The roast is medium