COFFEE TIME - My Morning Cortado
ฝัง
- เผยแพร่เมื่อ 16 มี.ค. 2023
- 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↓
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- Patreon: / therealsprometheus
↓FOLLOW FOR MORE↓
- Instagram: / sprometheus
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- Twitter: / realsprometheus
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#lelit #espresso #sprometheus #asmr
![COFFEE TIME - My Morning Cortado [No Music]](http://i.ytimg.com/vi/LGwXJIZ1itA/mqdefault.jpg)
This is the most emotionally charged cup of coffee in history.
Haha it is. In the end, I’m just an emo boy making emospresso
Where did you get the metal sauce cup you put the bean in before your grind?@@Sprometheus
@@BikeuntilDead7 you could find them in ikea
😂 “emospresso!” I love it! I’m going to strive to be an emorista when I grow up.
Yeah, that's what my morning routine looks like too. *Looks at Flair and decides pourover is easier. Makes steam wand noises while microwaving milk.* In all seriousness though, stuck at home with Covid right now, my taste is all thrown off, and I would happily crawl over broken glass for a cortado like that that I could actually taste! Love the content.
Oooph! Sorry to hear that. I’ve somehow been able to dodge Covid, I’m sure it’ll catch up to me at some point. Get well soon, hopefully some tasty cortados are in your near future.
I had Covid in Februrary - Was given Paxlovid Antivital (experimental) - It give you and really bad taste in your mouth. Oddly enough the only thing that helped the bad taste was the Cortado made with Bolivian Organic Beans. I had a skin cancer tumor removed last week after recovery from Covid. Just now beginning to get back into enjoying the morning brew. Here's to your speedy recovery.
Very high quality video! Love the Bianca too.
Wow!! Loved this video!! I'll come back to re-watch it on my big TV screen every time I'm in need of some me tal peace!!
That is a lesson in flimmaking! I wonder how many angles, how many cameras, how many takes if there are fewer cameras, the lighting, the sound design, everything! Great work!
Done by a real perfectionist of his craft.
Hands down for the cinematography production, where we got to see not just the visual of your routine but the soul behind it 🤝💯
Such a great video, as always, enjoy your coffee.
Amazingly beautiful setup and workflow
Pure artwork. Bravo
Really enjoyed the video. And I just ordered a couple of bags of coffee from Noble because your video. Always excited to try out a new roaster.
Beautiful as always!
Thank you my friend!
Wow this is amazing!
Very well done!
Excellent, excellent videography - again. Kudos to the director, editor, music director and producer as well. Pretty slick!
Nicely done buddy! Great camera work and music.
Cortado is my go to drink although is not the easiest to make for me…love how slow you move making your coffee that’s how it should be. Always enjoy the experience!
It’s a favorite of mine too. With the right coffee the balance of milk and espresso is perfection. Thanks for watching Carlos!
Latte Art was perfect; Gonna watch it a few times to see if I can recreate it myself.
Great production quality
I live 20 minutes from Noble Coffee Roasters! Incredible coffee, beautiful cafe.
beautifully shot
The Bianca looks so good in white. Can you imagine, pairing it with the upcoming Timemore Sculpture in white (with a wooden lid of course 😅).
I may or may not have a white sculptor… 🤫
@@Sprometheus but do you may or may not have a wooden lid to match? Very important. 😄
I think I just sculpted my pants
Yes I can imagine it
@@lubenzz Where can you find a wooden lid?
Coffee hobbyists get ragged on a lot for the tedium of their processes, but as you mentioned, for most of us it's therapeutic/satisfying. It's my favorite part of my mornings; we wouldn't do all these steps if we didn't enjoy them!
I got my Lelit Bianca 2 weeks ago. A Version 3 in Black. I am in love with how this machine feels as I use it. It's on a whole different level from my trusty 10+ year old BBE. That BBE prepared me for this huge upgrade in that I learned how to make a cup of espresso. They were really nice cups of go but I had no idea what an amazing cup of espresso the Bianca can make!
Your video is an gorgeous homage to the Lelit Bianca and espresso. Very well done sir!!
Nice video. Thanks.👍
So cinematic.. I felt like I was watching a movie. Well done!
❤ so beautiful!
Musics giving me some mass effect vibes. Very heartfelt cuppa this one!
Epic!
Thank you 🙏
Bro i wanna ask, if u put the empty portafilter back to the head and leave it with the same angle (pressure on gasket) as when it's ready to shoot, will it affect the gasket lifetime? Because i always leave it on but bit loose almost snug
The white Bianca and the driving downtempo soundtrack gives big "Oblivion" vibes.
See you used the Lelit. I love my V3!
Amazing video..thanks! May I know the size of your basket and was it ridged or ridgeless?
Great Friday post. I am in my hot tub watching this and it’s relaxing me even more. Lastly, Noble’s branding looks eerily similar to JBC Coffee Roasters brand animal!
Thanks for watching, glad it’s helping you relax. Does JBC have a brand animal? I haven’t seen their bags in awhile.
@@Sprometheus Yeah! If you go to their "merch" section, they use a Tiger, Panther, and an Elephant last I recall! Both brands have great design teams it seems.
@@Sprometheus Have you had any of JBC's Wilton Benitez coffees? I got an orange bourbon that singlehandedly convinced me to buy a hand grinder and start making filter coffee, it was so delicious. (Also love their Twisted blend!)
Great video, I have the Bianca V2 and Cortados are by far my favorite. From your comments it seems the shot goes; 3 bar for 10 seconds, then ramp to 7 for the rest? Thanks!
What temp do you set your steam boiler to on your Lelit?
Sensational
Thank you 🙏
Love the video! Will you review the varia aku? Would love to see that compared to acaia etc.
For your cortado, your milk to espresso ratio would be what? 50-50?
Epic video man, literally everything was executed to perfection. Lelit needs to use this as an ad because I’m dead ass about to buy one because you showcased how beautiful it is lol
This was the video that did it for me, i have not looked back since buying one XD
You’re right BUT didn’t show us the recipe!
mesmerizing. im in a trance.
Any info on the rubber mat lining the table? Serves as a tamping pad but much larger
Looks like the GS3 is going for hibernation mode😂😂😂. Love the video.
Haha I try give them both equal love and attention. Like a set of siblings.
Amazing video. When will you be doing a video on the Varia Aku Scale? Would love to see your thoughts on it
Fantastic ! There's no mold in the knock box 😋
Serious question, are you using two or more cameras at the same time, or do you do many retakes, separate audio recorder ?
Either way, the result is fantastic !
What burrs do you generally use in the P64 for your cortados?
Feel like art ;-) a quick question i have the chrome Bianca V2. How does the white v3 stays clean. is it do-able The chrome is horrible always looks a bit smudgy. I would love the white or black one.
The white actually says nice and clean, and wipes off easily. I’m with you on chrome, it’s hard to keep looking fresh and this matte white, or even the matte black is the way to go in my opinion.
Great video. What basket are you using? I’ve been making better coffee with an angle walled basket also
What's your thoughts on adding a pick screen to your workflow?
I'm wondering if you tried replacing a shower screen with IMS and what are the results? Thank you! Great video btw 👍🏼
I'm in the market for a scale. How do you like the Varia? Pros/cons verse other scales? Thank you!
What steam boiler temp are you set to, just moved from the 2 to the 4 hole tip on my Bianca and trying to perfect my milk steaming, wish I could get it as good as yours
I run at about 257f on all my machines that have steam PID.
New title:
Everything is right again in the universe after Spro makes cortado. :)
I just thought my Bianca over the Lizzy - all great 👍 🎉
Great video! My recollection is you had SSP MPs in your P64. "Conventional wisdom" online is that they are not great for milk drinks. Are you finding they work OK? Or do you use different burrs when doing cortados, etc.? Thanks
How is that varia Aku scale? Why not use your lunar?
Is Lagom p64 your endgame grinder and have you used the p100?
So I have two questions, how much milk waste did you get with this pour? Also what was the ratio of espresso to milk for this cortado? And one more, lmao, do you care about getting a 1 to 1 ratio for your cortados?
I don't know if this sounds silly but I wish -one day- I could taste a cup of espresso made by you!
Beautiful assemble, really gives a new perspective to coffe prep. Loved the track also. What's the music info?
Thank you Nicolás! The music is Broken by Clemens Ruh.
Did the matching wood tamper handle come in the box?
Did you adjust the pump to 6 bar?
Lovely video! So how do you like the Varia AKU scale? My finger has been hovering over a "buy" button for that. I am already on my fourth $15 scale!
dial in with the Lagom P64? Showing how to adjust the grind size for a better cup and how to dial in both for espresso and pour-over or French press. That’ll be amazing as there are no videos like that out there! I really like your content by the way, you present facts in such an easy way to understand, keep up it up, the coffee community appreciates that a lot, I certainly do!
I’m curious to know what is your milk/coffee ratio for Cortado?
Yeah this is a cappuccino, cortado is very tiny amount of milk.
Now THIS is a quality ASMR video!
Thank you my friend 🙏
Great production!
What did you spray on the beans
Tiramisu is an interesting coffee flavour note to think about...
Nice video! Do you typically have the temp set to 203? If so what is your thinking there? Also what pressure is your machine set to?
203 is my general temp for most espressos in the medium range. I may bump it up a few degrees if it’s very light, or down to 195 if it’s very dark. But 203 gets me consistently good results on most machines with a good amount of thermal stability.
I have the pump set to 9 bar max, but I use a 3 bar pre-infusion, and extract at 7 bars peak. I did a video testing pressures head to head looking at taste and extraction and found 7 bars to be ideal by my palate.
I have a pressure gauge & needle valve on my QuickMill e61; good to know the actual head pressure on the puck.
Hell yeah dope video! I love cortados except I will 9/10 times end up making cappuccinos/small lattes so I can get more space for latte art. I feel like my day is not properly started unless I nail a rosetta or nice little tulip first thing in the morning 😅
Hahaha, yeah cortados are a little tricky to pour something complex into, at least for me because I’m definitely out of practice on the latte art realm.
Dang, that white with blond wood Lelit is gorgeous!
how you stretch a cortado into an eight-minute video is beyond me. touche😂
Please could you tell me where to buy the same machine you have? Thx a lot
So it depends on you’re located. In the states there are a few Lelit sellers, if you go to lelit.com it should be able to direct you to sellers in your region.
Can we please have a review of the varia scale?
Thank you my friend.
Of course! Have a great weekend.
@@Sprometheus - You too Buddy.
Hi! Can you explain your pressure profile, cheers!
Yeah, so basically I begin with applying a 3 bar pre-infusion. The time of these varies, but essentially what I’m looking for is the entire basket face to be saturated, once it is I ramp up to my max pressure, that is 7 bars. I landed on 7 bars after testing espresso shots on pressures from 3 or 4 bars all the way to 9. I have a full video on this, but after all the tastings and extraction tests I did I found 7 was the sweet spot.
Great
Great video, Some observations:
There seems to be a lot of moisture with your Double spray for RDT. The WDT is only at the top of the basket.
Why did you choose the Lelit? Warm up time? The shot of your espresso shot where it is smooth and glassy like a pond us fantastic. I've never seen anything that smooth.
Dark roast beans?
Bianca V2 owner here. I always give mine 25 minutes to warm up and equalize in temperature. The Bianca heats up a bit faster than most other E61 machines because it superheats the brew boiler to 120°C for a short period, but it is definitely not the right machine for anyone who makes their coffee spontaneously.
I tend to prefer two sprays since when I shake the dose it makes it’s way through into the lower layers of beans.
The WDT that was visible was essentially raking the surface to create an even bed, but there was a point shortly before that when I went deep into the bed and made my way up.
The Bianca was very kindly gifted to me about 6 months ago from Lelit. I had never been a fan of E61 machines but this one has been impressive from the start. I have a full review of it if you’re curious to hear more about it, inside and out. I even did a comparison of it to the GS3MP.
The beans Id say are a medium roast, but I swear the flow from this machine 90% makes some gorgeous looking shots. It’s some kind of magic.
What is the spray being used and it's effect on the poured espresso please?
@Ryan The technique is referred to as RDT ,Ross Droplet Technique(by David Ross). The idea is that a very small amount of water added to the beans before grinding, reduces static. This minimizes the mess of fines of coffee sticking to the grinder.
Love cortados, had to get a smaller milk pitcher so I don't waste milk.
I still use my 15oz but I have a smaller one, it’s just not handleless and once I made the switch it’s hard to go back.
Nice to see my local roaster, Noble Coffee in Ashland, Oregon, represented! By coincidence, we are currently drinking their Ethiopian Jibicho right now. An exceptional bean, process, and roast! To dial it in, I needed to adjust the grinder very coarse, as the beans are very brittle. That said, it’s very forgiving. My first shots were very long duration ristrettos, and every shot has been wonderful. If you’re ever in Ashland, stop by!
Yeah they were in this month’s La Marzocco espresso subscription. Found both that an the blend that was sent to be very nice. That Ethiopia was my favorite though, a real treat with or without milk! Cheers to great local roasters!
I’m on their email list, and I saw that they are the featured roaster this month. Nice! They also provide service for La Marzocco across Southern Oregon and far Northern California.
We normally roast at home with a Behmore, but we’re expecting our Kaffelogic Nano 7 to ship any day now, so we are semi-retiring the old roaster and going to Noble as our bridge. I have yet to get a bad roast or drink from them. Great local shop!
I just picked up a bag myself, and noticed the same thing. I ground way too fine the first time, and could tell even by feel that the beans are super hard and brittle. What ratio/times did you find worked best for you and I’ll try and mimic it. My second brew was a touch over extracted as well, but I made a cappuccino and still tasted great, although I missed out on some of the floral/lighter notes this time around
@@amac8487 - Noble’s Jibicho is easy to over extract. I find that its magic is when it’s on the less extracted side. It tolerates heat well through. I’ve been using 93.5C. For 7 oz flat whites, I’ve been pulling 1:1 ristrettos at about 27 seconds. If you go with a higher ratio, I would try a short time to keep the extraction low. Enjoy!
@@JonFairhurst thanks for the input! I’ve never tried going the ristretto route… maybe I’ll give it a shot this time around. I was always under the impression that lighter roasts did better with 1:2.5 or 1:3 ratios. I’m going to give the ristretto 1:1 with 18g in with 18gm yield a try !
Morning cortado becomes afternoon cortado after all the camera angles and multiple takes, if this is one take 👏🏻
You need to try the MWH 3bomber basket and puck screen .... i have a similar set up as your and i can grind extremly finer without getting astringency with the basket and puck screen combo and shots are so much better , i know i probably look like i promoting a product but i tried so much hyped stuff that doesnt do much ... this is working soo much , the fit between the basket and screen and the way the screen is made make so much sence , i havent been able to choke my e61 yet ... anyway cool vid !
what are you ratios? and what is inout and max pressure? would love to know 😊
Ratios change all the time, but since this was a fresh bag I went with the roasters recs, 20.5g in 31g out in 24 seconds with 5 seconds pre-infusion. I added a little pre-infusion though, closer to 10 seconds on 3bars, ramps up to 7 bar for the remainder of the shot.
@@Sprometheus thank you so much 😊
How many grams of beans do you use? Still on 17g? Can’t see the final weight on any of your recent vids 😅
For this one I was using 20.5 grams as it was my first go from the bag so I loosely followed the roaster’s recommendations. 20.5 grams in, 31g out in 24 seconds + 5 seconds pre-infusion.
I did go a bit longer with the pre-infusion, and pulled a little hotter, 203 than the recommend 200.
But more often than not I do go with 17g.
@@Sprometheus Thanks! 😊
Spro - i watch your videos and wonder how you get it right every time. Still learning at my end but sometimes i get it right, the next one, same grind size, same dose, same tamp - all over the place. Wish you had shown dose and timing on the scale.
dramatic cortado! 👍
How's the Jibicho from Noble?
☕☕☕
Love Is Important ...
Coffee and love, a Friday vibe.
Why do these videos cure my depression.
But what do you do with the excess milk?
You give it at your mother in law.....
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....after 2 months
What he said ^^^
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Actually I usually sip on it cause steamed milk is goated.
Was still expecting the onesie at the end of this one.
what's the yield?
tnx
Does anyone know which knock box this is?
It’s from the Coffee knock drawer company, it’s actually made to go beneath a grinder. The link to their site is in description.
@@Sprometheus from the man himself! Thank you sir!
Is it fair to say that the Bianca, in general, outperforms the Silvia Pro X? Or are they in a similar category in terms of performance?
I would say 100% yes. Honestly, the Bianca is, in my opinion, and I don’t love term, but an “endgame” machine. The control between it and the Pro X is a night and day difference. Shots from both are still great, but the Bianca gives you endless possibilities, and the Pro X gives you six “soft infusion” settings.
Nice video!
Did you sell your GS3 ?
0:01 on the left
Oh no, as Wake said you can catch a glimpse at the start. But I just keep those two as my personal machines. Neither is going anywhere anytime soon.
I now add a 58mm filter paper cutout to the top of my tamped puck as the final step - yes, it's one more thing, but I do love pouring clear water out of my drip tray and having a completely clean shower-screen (it looks clean, anyway - I know it still needs attention now and then, but at least it's not coved in grounds after a shot like it used to be).
Zen moment overload!
Still SSP MPs in your P64?
Indeed! I’ve gotten pretty attached to the level of clarity they provide. But I also keep a conical close by if I’m really craving some texture and balance.
@@Sprometheus nice! Same for me. Felt like I d miss my Niche especially for those creamy milk beverages in the morning, but clarity tends to grow on me with milk as well.
The awkward portafilter twist while hoping for sufficient leverage from the drip tray/leg at 3:46
I’m addicted to coffee🥴
Fresh opened coffee bag and You don't have to change grind setting, Perfect espresso in first shot? No waaay! 🤪
My pain summarised right here.
He did actually change the grind setting. Might be that he estimated where it would be, based on past experiences with this coffee / similar coffees and also got a little bit lucky.
@@scviper It might be :)
So…you dial in the perfect grind setting on attempt number one of a fresh bag by… visually examining the beans? Impressive.
Also, admit it: You prefer the Lelit to the GS3. It’s ok to admit that :)
That's because he has a conical filter with a ridge....
No, just kidding, pure sci-fi.