youtube.com/@coffee-lifestyle?sub_confirmation=1 Thank you for all comments. 😊 If you use my referral link to purchase a Tesla product, you will receive credit points that you can redeem for free Supercharger use, fan merchandise or accessories, for example. ts.la/atilla86669
@@Coffee-lifestyle Awesome. With your daily home routine, do you add beans to hopper for each shot or enough beans for the day? curious how it performs particular not having much beans in hopper? Also is there much retention. Thanks
If we just talk about the design, I would prefer the LM Linea Mini, but qualitywise they are definitely on the same level. On the one hand the faster heating of LM is a advantage, but on the other hand ECM is much more cheaper. If money is an issue I would recommend the ECM. But both machines are awesome. I have to admit, I love the steam power of La Marzocco, it is again a different league. ☺️
@@Coffee-lifestyle thanks for the reply! Just one follow up question. Do you find the steam quality is better with the LM in some way? Or is the advantage just the speed at which it froths?
Steam power is better in terms of more pressure and heat. With LM you reach your target temperature faster (15 seconds) than with ECM (30 seconds). But that's about it. So you can definitely get a soft milk with both machines. Because of the shorter time you have with the LM, it's harder to achieve perfectly smooth milk. With the Synchronika, you have more time between two phases. The reason why I’ve chosen LM is that I like it if it’s faster in steaming. FYI: ECM Technika needs about 60 seconds to warm up the milk. So you can see that the difference between dual boiler and not is pretty big.
It's like water. I understand why you can't use an open portafilter as the horrible channeling would be visible. Just tamp the mountain of grounds, don't hit the sides of the portafilter, it causes gaps on the sides of the grounds, don't drop it on the table, that causes fractures of the grounds and that's the reason you are channeling. An expensive setup isn't going to help if you don't understand the basics.
I appreciate your opinion, thank you. Channeling: There was no channeling in my shot, just because you saw the first one second and the last one second of my shot doesn’t mean that you saw the extraction at all. I should have shown more details of extraction, my bad. Distribution method: I have used - vertical collapse method - palm tapping - distribution Leveler - tamping These are all proven and accepted methods. you can see here below: th-cam.com/video/Tvdnx-317Ss/w-d-xo.html Setup: Furthermore I’ve never said anything like that an expensive setup would help or anything. You can achieve the perfect shot by using less expensive machines.
@@Coffee-lifestyle Thank you for the answer and I am sorry, I feel bad when someone doesn't use an open portafilter and doesn't show the shot, seems like they want to hide something. 40g in 24 seconds is very fast in my opinion, but I also I go for 1:1 with 20g over 30s post pre infusion for a creamy thick sweet rich mouthfeel straight espresso. Of course for milk coffee, a thinner espresso is needed and taste is not so important. Anyway, in prep work, there are two categories you can place each of your listed steps: 1. For better taste 2. To reduce the mess . 2 will almost always compromise 1. However, 2 is, of course, important for a daily routine. Considering that, which category do you think "vertical collapse method" fits in? Can you explain how that makes the taste better? Same for "palm tapping". They are both steps to reduce the height of the grounds and then seemingly even the grounds so they don't spill over before tamping. They are only "accepted" because it makes the daily routine less messy, not because they make espresso taste better. Try to imagine the grounds powder, a shock will cause sheers, a bump on the side will push them all over to the other side, then compress and even bounce back a little, leaving gaps on the edges and also sheers inside the puck. Handle the ground as gently as a free floating snow flake and you will have good coffee. Do you know the italian way to make espresso? Grind into portafilter, lift against stationary tamp, gentry insert, pull shot. And the best espresso I ever had was in some tiny restaurant somewhere in the countryside around Ancona.
@@Coffee-lifestyle Showing the full shot in your summery may take too long, i understand. Can you show in a separate video just a shot with an open portafilter, showing the bottom of the open portafitler? I lover to see those shots :D
Dear z7ths, again thank you for your opinion. At that moment I do not own an open portafilter, but it is on its way. I will try to create some videos. Just to make sure, I have never said something like I am very good in my workflow, I try to improve like everyone else. 😊 My listing had a headline „distribution method“. I know that some of them have no impact for getting a better taste. In fact, at that moment, I am trying to find out what kind of method I should use. A few month ago, I’ve also used WDT tool. But I think with my grinder I do not need that any more. The extraction works very well. 😊
such expensive coffee tier with scale looks like nonsense- shoot timer/brewing dose program is the only way to go. i can hardly imagine barista in coffee shop who plays with all that scale and tamping routine stuff when required to brew 100 cups per hour. With such precise control, in the beginning of the process, the lack of steaming milk temperature control at the end, is below the critics.....
youtube.com/@coffee-lifestyle?sub_confirmation=1
Thank you for all comments. 😊
If you use my referral link to purchase a Tesla product, you will receive credit points that you can redeem for free Supercharger use, fan merchandise or accessories, for example. ts.la/atilla86669
What a fantastic set up. Love it
Glad you like it!
using the brewhead rinse to clean the portafilter is a nice idea, i think i'll use that
I‘m glad I could help. 😊✌🏼
I like ❤ Awesome machine and grinder + scale !
Glad you like it!
What is the make of the grinder you are using? Beautiful machines.
Mahlkönig E65S GBW
Such a great setup, really jealous of this!
Thank you
Nice! 😊👍
The E65S gbw workflow is pure heaven 😄
It is, indeed. 😊
You like it better than your Eureka?
@@70starre Eureka is good as well, but E65s is again on another level.
Beautiful setup sir
Thank you very much…
Hier wird das tägliche Kaffeeerlebnis auf ein neues Level gehoben.
Ich danke Ihnen sehr
Is there a big difference in cup results between Euroka specialita and Malkhonig? (espresso)
Fell back asleep 😴
Awesome
How to you like your Specialita grinder?
A very solid grinder. Price wise and what you got for it as well.
where did you buy your tamper holder wood box kit etc ? so nice
You can find this on the page of the Brand motta!
I have the same setup just in black :)
good choice 😉
Does the mini now also come with an insulated steam wand?
Yes, indeed.
Klasse 👍
Guter Geschmack :) habe seit gestern genau das gleiche Setup, Mini und GBW auch beides in weiss.
Alles richtig gemacht würde ich sagen ;)
How do you find the Mahlkönig E65S GBW ? I have linea mini too in white and have been considering this grinder for my home setup.
I love it ☺️
@@Coffee-lifestyle Awesome. With your daily home routine, do you add beans to hopper for each shot or enough beans for the day? curious how it performs particular not having much beans in hopper? Also is there much retention. Thanks
I add enough beans for the day and this is absolutely ok.
Perfect setup if you have a small restaurant where coffee isn’t the main thing.
I don’t think you need such a grinder, it’s more designing for commercial used. There are other better option for this price
The La Marzocco is nice, but I’m here for the Mahlkonig E65 GBW😊
The E65S = Top Notch!
@@Coffee-lifestyle The E80S GBW top %)
what grinder is that?
Mahlkönig E65S GBW
Do you like the Mini more than the Synchronika?
If we just talk about the design, I would prefer the LM Linea Mini, but qualitywise they are definitely on the same level.
On the one hand the faster heating of LM is a advantage, but on the other hand ECM is much more cheaper. If money is an issue I would recommend the ECM. But both machines are awesome. I have to admit, I love the steam power of La Marzocco, it is again a different league. ☺️
@@Coffee-lifestyle thanks for the reply! Just one follow up question. Do you find the steam quality is better with the LM in some way? Or is the advantage just the speed at which it froths?
Steam power is better in terms of more pressure and heat. With LM you reach your target temperature faster (15 seconds) than with ECM (30 seconds). But that's about it. So you can definitely get a soft milk with both machines. Because of the shorter time you have with the LM, it's harder to achieve perfectly smooth milk. With the Synchronika, you have more time between two phases. The reason why I’ve chosen LM is that I like it if it’s faster in steaming. FYI: ECM Technika needs about 60 seconds to warm up the milk. So you can see that the difference between dual boiler and not is pretty big.
@@Coffee-lifestyle thank you, this is incredibly helpful.
nice gear
Thanks!😊
❤
Linea Micra owner here. Machine is a total piece of crap. Numbskulls at La Marzocco put a bend in an already way too short wand
I can imagine that there is also a place in the market for the LM Linea Micra.
I will buy your Micra just let me know
It's like water. I understand why you can't use an open portafilter as the horrible channeling would be visible. Just tamp the mountain of grounds, don't hit the sides of the portafilter, it causes gaps on the sides of the grounds, don't drop it on the table, that causes fractures of the grounds and that's the reason you are channeling. An expensive setup isn't going to help if you don't understand the basics.
I appreciate your opinion, thank you.
Channeling:
There was no channeling in my shot, just because you saw the first one second and the last one second of my shot doesn’t mean that you saw the extraction at all. I should have shown more details of extraction, my bad.
Distribution method:
I have used
- vertical collapse method
- palm tapping
- distribution Leveler
- tamping
These are all proven and accepted methods.
you can see here below:
th-cam.com/video/Tvdnx-317Ss/w-d-xo.html
Setup:
Furthermore I’ve never said anything like that an expensive setup would help or anything. You can achieve the perfect shot by using less expensive machines.
@@Coffee-lifestyle Thank you for the answer and I am sorry, I feel bad when someone doesn't use an open portafilter and doesn't show the shot, seems like they want to hide something. 40g in 24 seconds is very fast in my opinion, but I also I go for 1:1 with 20g over 30s post pre infusion for a creamy thick sweet rich mouthfeel straight espresso. Of course for milk coffee, a thinner espresso is needed and taste is not so important. Anyway, in prep work, there are two categories you can place each of your listed steps: 1. For better taste 2. To reduce the mess . 2 will almost always compromise 1. However, 2 is, of course, important for a daily routine. Considering that, which category do you think "vertical collapse method" fits in? Can you explain how that makes the taste better? Same for "palm tapping". They are both steps to reduce the height of the grounds and then seemingly even the grounds so they don't spill over before tamping. They are only "accepted" because it makes the daily routine less messy, not because they make espresso taste better. Try to imagine the grounds powder, a shock will cause sheers, a bump on the side will push them all over to the other side, then compress and even bounce back a little, leaving gaps on the edges and also sheers inside the puck. Handle the ground as gently as a free floating snow flake and you will have good coffee. Do you know the italian way to make espresso? Grind into portafilter, lift against stationary tamp, gentry insert, pull shot. And the best espresso I ever had was in some tiny restaurant somewhere in the countryside around Ancona.
@@Coffee-lifestyle Showing the full shot in your summery may take too long, i understand. Can you show in a separate video just a shot with an open portafilter, showing the bottom of the open portafitler? I lover to see those shots :D
Dear z7ths, again thank you for your opinion.
At that moment I do not own an open portafilter, but it is on its way. I will try to create some videos. Just to make sure, I have never said something like I am very good in my workflow, I try to improve like everyone else. 😊
My listing had a headline „distribution method“. I know that some of them have no impact for getting a better taste. In fact, at that moment, I am trying to find out what kind of method I should use. A few month ago, I’ve also used WDT tool. But I think with my grinder I do not need that any more. The extraction works very well. 😊
@@z7ths I’ve just seen your shot that you have on your profile and I think you should be quiet
such expensive coffee tier with scale looks like nonsense- shoot timer/brewing dose program is the only way to go. i can hardly imagine barista in coffee shop who plays with all that scale and tamping routine stuff when required to brew 100 cups per hour. With such precise control, in the beginning of the process, the lack of steaming milk temperature control at the end, is below the critics.....
no