Відео

What about using an aeropress filter on the top and a cut aeropress filter on the bottom? Increasing the grind size a little, for example: from 65 to 70 on the Kingrinder k6? I'll try!

After some calculations, I came up with a recipe that I liked, generating a little more drink (55-60ml) and the same texture, but it requires a little more force (be careful with the equipment). 90ml of water at 97°C for 20g of coffee. Using the dry filter at the bottom and 2 filters adapted to the top of the coffee. The grind is the same as espresso. I'm going to test increasing the grind size or using less coffee (same amount as in the video) to reduce the force needed, which is quite a lot. Thanks for the video, it's a good inspiration to think outside the box.

Hi, your videos are brilliant, just had to say that first. Regarding the ptfe tape would this work for other grinders such as the Mazzer super jolly v pro ? Because the adjustment collar on this thing is so stiff and jumpy. Thanks. Also what food safe lubricant would you suggest for threads? 👍

No special equipment needed. A marker and tin foil is all you need … now use your vice grips…. Common man

Hello ❤❤❤❤❤❤❤❤ Any updates?

honestly have had the same one for two years and i have always hated it. impossible to get all the liquid out without removing the lid, the gasket is hard to put back on after a wash, and as you said - impossible to clean and the handle is laughable. I'll be donating it soon.

What is your final conclusion on the question of top paper? The end suggest you will render a verdict in the future. What's the verdict?

What have I been doing! 😂

CAFELAT ROBOT!!! 👏🏻👏🏻👏🏻🏆🏆🙌🏻🙌🏻🙌🏻

I understand you really dislike coffee sifters, but there's something you never mentioned in the video. Does it actually improve the clarity of the drink? from my experience it does significantly.

Thomas, I have friends and family that live in Israel- even proud Arab Israelis and you are so thoroughly duped on this topic it’s clear you’ve been exposed to nothing but one sided propaganda and hate. This video is extremely disappointing and quite frankly it’s disgusting. You’re clearly an eloquent and well spoken person and so I was really hoping for better here. Unsubscribed.

Réglage de la mouture à 2 mn 56

I can just say WOW. For many years I used a Nespresso pod machine because I never liked the taste of coffee from a moka pot. Yesterday I ran out of capsules and decided to try making coffee with the moka pot using this method. It's infinitely better than the Nespresso machine I have and even better than some coffee shops

🇹🇷🧬❤️

How to brew coffee and steam lelit MaraX

Arabic* coffee.

The uncle Doug of coffee grinders

I disagree with a lot of what you said. Just saying.

I stumbled across your channel after looking up information on my Bodum, that has been in my cabinet so long that I forgot how to use it. Then I proceeded to watch many other of your videos. Soo much I did not know. Thanks! New sub.

I'm getting into espresso and will probably soon be buying a LELIT machine, complete with IMS baskets. The dealer offers VST (he swears by them). I don't think I'll listen to him, and decide : BOYCOT for VST ( does he get a good margin on their sales ❓🤣) . Thank you for your video 🙏

if i was suffering from Obsessive-Compulsive Disorder i would definitely do this 😂

Valuable content as usual. Just a weird combination seeing euro coins with US accent :)

Can you please review the scale you are using? I was thinking about getting one and I would like to know if it is worth $60…Thanks

I kinda want to see someone make immersion coffee using a beaker and stir bar for the full brew time, then quickly decant it into a vacuum filtration funnel to pull it through a fine paper filter in the shortest possible time while removing all of the fines. I suspect that the result will be quite similar to a siphon pot or vacuum pot coffee, since the mechanism is similar, but you'd get more control over the brew temperature and amount of agitation. I just want to see how a chemist would engineer a brew.

Thank you!

When looking at my bottomless, the coffee comes out fine, but when I examine my puck by layer, I can sometimes see small circles/areas of dark grounds, to me it means unextracted flavors, also means channeling, no one can see what's going on with the puck when brewing (yet), but I guess the best we can do is examine the aftermath.

Yum! Think I’ll have a nice light roast tomorrow morning! My water goes through reverse osmosis and is re-mineralized. I wouldn’t even give San Diego tap water to my dog.

Which roaster are you using to roast your coffee?

The tone was a bit snippy 😂 Love your work challenging the sheep.

This is the reason I avoid made in China products as much as possible.

Excellent video. Your recent videos on this issue struck a chord with me. Other UA-camrs (Lance Hedrick, springs to mind), push new End Game Grinder, Machine, silly gadgets and a new ritual to get the best espresso every other week.

52 absolute coffee addict like 9pm espresso type, ive always found my moka pot i got 25 yrs ago coffee is amazing once you sort your fluffy milk of course.

So, you demonstrate that light roasts are easy to work with by using a medium roast? I mean I like the no nonsense approach and it's better to have some opinions than none, but you're probably well aware that lots of people use both lighter and darker roasts. Both extremely light and extremely dark roasts are difficult to work with in their own ways, calling them defective is just making up a different myth.

Those Reddit kids.........

Really interesting video (as was the original). I tried replicating it and....... I got channelling and a much slower shot. Which I wasn't expecting. The shot was bad and that fact wasn't disguised by milk. Truth be told I like the WDT process. It's like a form of mindfulness. Each to their own I guess. I do enjoy your videos though. Always interesting and you take a good approach.

Thank you for reaction! I guess time to bring omni in for naggers. I suggest them to watch Dritan Alsela lives where he tamp on the fly! And I guess the worst can happen to a business if there was any defects on end result! And now, I can relate the most to Lance's quote "there is a lot hive of the mind and chamber of reflection in coffee hobby".

I think that you don't always see channeling because of the viscosity of the coffee exiting the basket masking it, unless it is particularly bad and it squirts out. I believe channeling will always happen to a small extent even with WDT, and more so with poor puck prep. Puck integrity always breaks down as solubles are lost from the puck, leaving larger gaps between grinds and making channel formation more likely.

I can’t say that my experience matches yours but I’m glad that you made this video sharing your experience. One huge difference is that I don’t roast my own coffee. Most of us don’t? I don’t know whether there’s anything to it but I’ve noticed a correlation between the roaster I buy the coffee from and how “well behaved” the coffee will be when pulling shots. I don’t believe that can be explained away by simply looking at the roast level. Another matter is the fact that you’re using blends. There’s a snobbery around single-origin and I’ll admit that I can’t recall the last time I bought a blend. However, when faced with a particularly temperemental coffee, I will often “blend” two bags of single origin after the fact which helps a whole lot with the channelling/taste issues that I might otherwise have. You’ve probably spent enough time & energy on this but fwiw I think it would be fun to see you pull shots with single origin roasts from specialty roasters (ie not your roasts). Cheers.

Your dump shake tamp was spot on. Lance has jumped the shark. I have to wonder why, given his excellent history.

Love your work, you think like an engineer and work like a researcher. I have started to treat coffee grounds like soil and tamp the puck in place based on the same principles.

Thank you, I love your videos I think you are very objective thanks for not going with all fancy stuff, I think that they are clowns

i always enjoy your uploads!keep them coming

you do what you enjoy. dont take reddit too seriously. i personally like dark roast espressos

Thank you for this excellent video.

When I first heard about those mineral kits you add to distilled water to brew with, I scoffed. I thought it was being fussy for the sake of being fussy and coffee snobs being pretentious. But the more I've brewed coffee over the years, the more I've realized its importance. Now I'm wondering if my water is the reason why some coffees just don't taste right.

Would you ever consider doing tear downs of those really high-end grinders (stuff from Kafatek, Lagom, Weber Workshops, etc.)? Many reviews say they're well-built, precisely machined, etc. I'm now inclined to take that all with a large grain of salt since most probably have not thoroughly examined and considered these machines like you have with the EK43.

I roast coffee, I was also a sous chef. I know my way around food, the kitchen, coffee and roasters. I end my dark roasts at the end of 1C. That's as done as I'm willing to go. Anything beyond that gets into burning the coffee. Flavor & body is established during Maillard and Dev is putting frosting on the cake. Taking a Gesha beyond 13 to 14% destroys its floral & fruity notes. The same can be said for Wush Wush, Rainbow Bourbon or the alternative fermented coffees (72 hour Ltd oxy Naturals) that I typically buy. Anything beyond 20% Dev is done to mask roast defects, or hide poor quality greens.. I understand that your preference is for almost burnt coffee; cool for you. But to imply that light roasts are bad, undesirable, or bad tasting is ridiculous. In coffee as in food we all have our personal preferences, correct?

What is the correct fill for the Cafelat robot? Thank you.

Thanks for speaking up

I saw your video posted in the espresso subreddit and posted something like... "It's good to have a reality check from time to time" or similar words. There weren't many posts in the thread at the time and I didn't go back to check but when I saw it I just knew the dogpiling would start. Much like many subredits it's full of hive mind and echo chamber mentality. There is no room there for alternative thinking. People just repeat the opinions of Lance Hedricks or James Hoffmann over and over and any opinion that differs from theirs is just bulked at. Thanks for this video. I have long been of the opinion that dosing a basket correctly is very important for my espresso. Not many people seem to have wised up to it tho.