Modern Espresso: Turbo Shot Vs Traditional Shot
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- เผยแพร่เมื่อ 1 ก.ค. 2024
- MODERN ESPRESSO: TURBO SHOT & Modern Traditional Espresso
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Timecode:
0:00 - Intro
1:05 - Traditional Espresso
1:50 - Standart
2:40 - Brewing Espresso
3:40 - Difficulty with EYs
4:48 - Turbo Shot
6:30 - Turbo Explanation
8:12 - Notes on Turbos
9:25 - Final Thoughts - บันเทิง
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Thanks for watching friends. I hope you have a wonderful day. Please like the video on your way out! That stuff makes a difference.👍🏼
I have a mess to clean up now. Turbo shot bad.
@kyle Rowsell What size basket did you use I this video for that size dose IN ?
Accidentally made a turbo shot last week (when I switched beans) and it was delicious. Juicy and floral. Glad I took a chance and tasted the "ugly" shot, instead of tossing it down the sink. Later on I dialed it down to a traditional espresso shot and it honestly didn't taste as good straight up or with milk. This was a medium roast
Same
VERY good walk through, Kyle! Well done!
Thank you 🙏🏼
Great video Kyle!
Your content continues to improve and you're consistently releasing vids that are on point with current trends. Nice work 👏
I'm currently loving my shots around 1:2.5 in 25ish seconds. Kinda halfway between the styles you describe. I have both SSP MP and HU. The HU burrs are perfect in my DF64 for my current espresso preference and the MP are on filter duty in my Ode.
This video has me considering switching things up and playing with turbos again.
This means the world! Thank you.
Please try it, and report back! Would love your thoughts
Great video as always!
Thank you Shayne!
I like the turbo more from home because I only make one drink a day. The turbo requires less fine-tuning, more likeable for a newbie, and good for training your nose and palate as the flavor does seem to come through more. Plus, I feel it still makes great cappuccinos! For me, I think turbo shots are the new standard for home baristas who want a less finnicky, more reliable, and more affordable method where they waste less time and beans in the kitchen.
THIS
Very well said.
Not everyone has the time or money to dial in everything perfectly. I want something that I can dial in one Sunday afternoon and be able to repeat every day.
Thanks for the insights!!
Definitely trying this keep up the great videos
I will Owen! Thanks for watching
Thanks for this explanation! I've been struggling w trying to make the classic 17g in / 34g out in the 25-30sec range. I actually prefer around 50g out in about 25secs... now I see why. I have a single boiler Silvia so, I open the wand valve when I start my shot in order to do a manual pre-infusion.
Super helpful video Kyle! Been wanting to better understand turbo shots.
So Glad it helped!
I have always prepared traditional espresso and found myself confused on the topic of turbos. Your video clarified everything for me and avoided wasted money on specialized burrs, since I align with your preferences on a more textured shot.
Love that. Enjoy!
Bro… I’ve always put off trying the turbo… I just brewed my first while watching this and it’s a game changer.. thanks big guy! Have a wonderful day xox
This made my day
@@KyleRowsell that makes 2 of us!
Great content Kyle
Thanks jerney!
Just in time as I was starting my deep dive into non-traditional espresso 😁
And so it begins
Great vid, man!
Thank you friend!
This is so interesting. It reminds me of something I've heard in regards to playing a musical instrument: "Learn the rules and then break the rules." I have flow control but rarely use it. Time to break out the spouted portafilter and have some fun!
Get it! Report back your experience!
Was in the process of re watching Lance's turbo video and Brian's blooming turbo video when i got this notification😂love the content man keep it up
Ha, perfect timing. Enjoy Nick!
Hi Kyle, great content. I was wondering, did you use flow control to achieve 6bars on the bianca or did you adjust the pressure valve to 6 bars and had the flow control completely open? Many thanks
Holy cow I just tried a turbo after watching this. First shot turned out great. Dosed 17g, ground 2 clicks coarser (using a Sette 30, dont judge) and pulled 57g at 20 seconds. Tasted lively but not sour at all. Gulped it down! Definitely adding this to my coffee journal.
New to the coffee world and enjoying the journey (from the other side of the 401). Thanks for the vids. Keep it up. Can't say it's turbo charged, but I'm having fun finding the types that I do / don't like... mostly in decaf (health stuff). Cheers
Currently trying out the local-ish Baden Coffee Co. Lots of variety. Great tastes. So far so good.
All the best!
Interesting! Never heard about that espresso style. Thanks!!
And now my coffee is turbocharged! 😀
Yeah! Go get it! Report back your experience!
I like this explanation. I kind of stumbled upon something similar when I was dialing in a light roast. I ended up settling on about 15s, 1 bar pre infusion, then increasing flow just slightly, which usually gets me 3-4 bar, until I get to about 50g out. That is starting with 18g in. Total shot time is usually 35-40s though. But with the lower pressure and longer contact time than you are describing, I have a feeling results are somewhat similar.
Thanks for watching Adam!
@@KyleRowsell So, I have tried it the way you describe in this video, and the short answer is, it’s not the same as the way I was doing it. Your method is a little cleaner and sweater for the bean I am using. I am trying it for another bean at the medium roast level (although tasting notes for that have light tendencies…) and it is also pretty good. Bottom line is, I’ll be trying this technique on many different beans. Thanks again!
yeah.. I found something very similar to yours which is longer preinfusion + longer time. That's why I can't wrap my head around turboshot's very short brew time. Perhaps the 1:3 ratio and faster flow (lower dose) make up for it.
@@mannyk7634 that’s exactly right! The ratio is key here.
Great insightful
Glad you feel so. Be sure to try it.
Nice video as always! Really gotta get on the turbo train and see what the fuss is all about
Try it! Hope this helps
Hi Kyle & great video thanks. As a turbo shot has less body & texture VS traditional espresso shot, do you think a slightly better result would be achieved by using a conical burr grinder in preference to a flat burr grinder? Broadly speaking, conical burrs give more body & texture VS flat burrs give less body & more clarity. So by using a conical burr grinder for a turbo shot you would have a bit of a head start resulting with more body than the flat burr as a turbo shot reduces body. I'm sure I've explained this the long way but hopefully you got it. What's your thoughts regarding conical VS flat for increased body in turbo shots or does it not make any difference unlike with a traditional espresso?
I am a dark roast coffee lover, I have a Kinu M47 Classic and a Signature Flair, not sure if I can do it but I will definitely give it a try. Thanks brother
Definitely can! Try it and report back!
It depends mostly on your preferences but I find you could enjoy most turbo shots made with filter roast coffee (something that is sweet, juicy) - think of it as a concentrated Pour over while traditional ones are like French press.
Fun fact: I accidentally tried a turbo shot while dialing in a light roast (in my mind it was under-extracted) but then It tasted great. Until a few months later I realized it was turbo shot haha
Omg same I accidentally did a turbo shot and it tasted great (by that I mean it was the best coffee I had ever tasted) but I was so confused as it wasn't in the espresso range but now I know why
I totally agree on the point of it being a concentrated pourover
I find it depends from bean to bean even for slight darker roasts that I tried. But Turbo Shots have became one of my baselines to dial in to (on top of the traditional one), while searching for the taste profile I like. Turbo shots definitely allows you to taste and define tasting notes clearly, which was difficult in the traditional style. And yes, I had more success with Turbo Shots, and the way + rate I slurped up the espresso subconsciously proves it.
Thanks for sharing Andy. They’re a great way to dial in and understand a coffee.
The shots are definitely more forgiving even with dark roast. However, with ultralight roars and a monolith max it raises the notes to a whole new level.
How do you dial in a turbo shot? I find it hard to know if what I'm tasting is the best it could be - its already a lot better tasting than the same coffee on a traditional shot so I'm very curious if theres more to it!
I’ll add this to the argument as I went in completely the opposite direction to turbo shots with my Sette 230.
Flow rate set very low at around 2.5-2.7ml/s, aim for the shot to max out at 5-7 bars, aim for 35-40 seconds 17 in 4/.5 out, I’ve never pulled a bad shot with this method.
However, I recently upgraded to a Ceado E5SD and this method is much harder due to the higher uniformity which makes it harder to get a fine enough grind without choking the puck or sometimes even the grinder.
You can also use the group head pressure to dial in your grind, if it's too coarse you won't get above 4 bar, too fine and you'll hit your OPV limit, aim for 6 bar but 5-7 is just fine as well.
awesome bro haven't watched in a while
Welcome back!
Interesting video! 18.5 is pretty coarse! I’ll give that a shot (no pun intended) tomorrow! Flair 58 makes it fairly straightforward. Having a number helps starting; I could grind on the Ode/SSP, but who knows where my calibration is compared to anybody else’s.
I don’t know why I used so many exclamation points, either.
18.5 is fairly fine using a ims 18g basket, at least for my niche.
Thank you so much
My pleasure
Turbo with darker, chocolate coffee: If I go to 6-7 bar in 25-25 sec (not counting bloom time) the chocolate migrates from coco and bakers chocolate to milk chocolate as long as the roast isn’t too dark. I usually stop late in first crack or right after first crack in my roasts. If I grind so that that part of the extraction is at 8-9 bar and part of it is at 6-7 bar (I can manage flow rate with bloom time and the speed at which I ramp up the extraction curve), then I can blend milk chocolate flavors with the richer body and flavor of darker chocolates. It’s a great taste! I use a LaPavoni that allows me flexibility with pressure and lets me guage the flow rate through lever feedback.
Thanks for sharing mark!
Great video! Love your content! Also any recommendations for a cheaper more unimodal style grinder, I find myself always preferring clarity over texture like you might get on the niche but I’m sure you are aware of how expensive grinders can get 😂
Df64! Stock burrs ain’t bad at all.
The turbo shot looks remarkably close to the watery espresso my bean to cup automatic provides. Hope it tastes worlds better!
I just got an 18 gram VST basket and I didn't realize the shot would flow so much faster than with my stock basket. I accidentally pulled a perfect turbo shot without meaning to and it was honestly pretty good. I don't know that I would prefer it over a traditional shot, but it is was interesting as something all its own, and I'll definitely be pulling more from time to time.
"my coffee is turbo charged" ;) ... indeed, i need to get back to trying the turbos again on my Flair Pro 2 ... it's also nice to have a longer beverage to drink with less used coffee! more sustainable in a sense too! ...thanks for the vid - nice shots btw ! cheers!
So true! A great bonus no doubt 🙌
Hello ,what grinder are you using in the video? I love coffee and your video stopped me from buying mudwater, thank you. I love coffee that bites, it's so challenging to find good coffee. Thanks for all the info
Nice watch!
Thanks!
7:22 got me laughing lol, great video Kyle!
Trying to keep it light 💃🏼💃🏼
My coffee is turbocharged! I’ve been playing with turbo shots on a Flair 58 for a couple of months now, and I have been having some success with them. One question I have though is as follows. With the coarser grind, turbo shots are supposed to have less channeling. But, when I pull one on the 58, they are always super messy and I get squirting from the basket in random places. Any thoughts on this? Does it mean I am doing something wrong? I’ve got a pretty solid puck prep routine (ims basket, self leveling tamper, wdt w/0.35mm needles).
No, this is typical. Many use a paper filter on the bottom of the puck to help with this. Try it!
I feel like this is somehow a defense of pressurized baskets since many low-end machines use a similar recipe for their recommendation with a double shot pressurized basket (14-16grams).
What bar pressure should I be aiming for when pulling a turbo shot, currently I’m maxing out at 4.5/5 bar
Probably done quite some (little too short then) turbos in the past when dialing in and threw away coz i thought underextracted
Having found turbo shots from lance hedrick, it's helped me maximise the sub par grinder on my barista express and really taste the flavours and experience sweet espresso for the first time rather than a bitter twinged or sour espresso
Love that! It’s a great way to brew fantastic espresso with a sub par grinder
On one hand, love this video! On the other hand, every time I get a “ding Kyle uploaded another video” and it isn’t the slayer video…..🤯
Haha…. I promise…. The next video…
My coffee is turbo charged, especially since I haven’t gotten the hang of my new basket yet. Also, your video quality has been getting really good for a while now Kyle!
Thank you! I Wish views reflected that.. the TH-cam algo hasn’t been showing my videos as often lately! I Appreciate the kind words.
@@KyleRowsell just keep pushing content as you are and more views will come
@@JesperH931 don’t plan to stop anytime soon!
I upgraded to IMS from Breville stock baskets 1m ago. Night and day difference. I did have to redialin my shots. The IMS basket I got is 18-22gm which I didn't realize until a few days later.
You deserve at least 1million subs
Maybe one day!
The tutbo-shot looks Like Nespresso which is mocca as inside the capsule turbulences appear and mocca-emulsion is created.
With hydro-Forming (idroprep Tamper) you will avoid channeling at normal shots.
Definitely something I want to try on the Gaggia classic but how to do 6bars without modding?
Do you set you ovp valve at 6 bars or your flow controle at 6 bars or the machine just dont reach 9 bars because the grounds are too big ??
Cool shoot of the road from SaintPetersburg, Russia. Familiar place😂 7:00
Turbos are OK as long as people having issues with espresso extraction don't confuse or identify those with turbo shots. Turbos, just as standard espresso and ristretto shots require a tight and well-controlled technique and are not a substitute for watery, badly extracted pulls. Cheers.
Old school napolitano perfecto
Turbo shot is basically old wine on new bottles, it’s really nothing new and many has been brewing this for longer then a decade, we just called it by different names it was largely known in the EK community as delivering great results for very long time and several transfer that into other grinders long ago in an effort to replicate those results. There are other style shots that are more modern as these has their roots in the Decent, but what we frame turbo was an old way of dealing with especially lighter roasted coffee, because for long we where bound on flat pressure machines, this ventured os into more unimodal styled grinders that could not grind for traditional espresso so we adapted this approach of lowering down pressure to about 6 bar and pulling fast and longer shots, it’s been my favourite shot nearing a decade.
I personally don’t like traditional 9 bar shot, for milk lever style shot is imho what I prefer.
But also many other good, blooming espresso, Allonge etc. for light roast but Turbo or what ever one wants to call it is by far the easiest to get out there as it can be done on everything.
But at the end I’m glad the shot style start getting the attention it should have gotten long time ago. Because it’s really dos deliver amazing results and yes it dos at first seem counter intuitive.
With a very acidic Papua, tested shots from 27 to 40", 1:2, 1:2.5, it was not good
Then I did a turbo 17" 1:2.2 and it was perfect
Yesssss 🙌
Good work Kyle. My coffee is turbocharged 😜☕️👍🏻
You’re my favourite
Kyle, I ended up making Turbo shots without even me knowing what it is...
I upgraded my Breville Roma small but deep basket to a Bellazza standard basket (wide but not as deep). With the use of a Puck-Screen and a closed portafilter , it is impossible to put 18 grams so I have to put 16 grams only. The result is a lower maximum bar pressure around 6 instead of 9.
My next goal is to use a naked portafilter with 18 grams of coffee in a 22 grams basket with a Puck-Screen. Is it the only way these days to reach 9 bars in the None Turbo but Classical way with the spread of usage of Puck-Screens ?
Kyle are you using paper filter below your puck? It makes extraction faster so Im curious if your 15-20s turbo shot has paper filter in it.
I have yes. Not consistently
quick question too : how you enjoying that wacaco exagram scale? looking for something small that will fit my Flair, but also work well for pourovers. It can take up to 2kg which is nice, but it's small though ... does a carafe fit okay on top? (let alone a chemex) thanks!!
To be honest I enjoy it for what it is.
@@KyleRowsell which is ? :P
💯% Worth tryin experiment!!
However, my best results were at 11-12 seconds… My coffee turned very acidic and awful at 15 scds
Every coffee is different! Experimentation is a must.
What are your thoughts on a turbo from flair pro 2? Just got mine a few days ago and im looking towards playing with pressure to see the results and thanks for this awesome video!
Absolutely! Go for it! Report back your results!
@@KyleRowsell i just pulled two shots with the flair pro 2 and Jmax (1.7.3 grind setting), WDT, but i just got massive channeling and spraying :( any suggestions? My grind setting for a traditional shot is 1.5.3
My coffee is turbo charged. Honestly I've been getting back to the basics. Traditional v60 approach. Trying to get really good at that after.
Love it! What about your espresso approach?
I can’t find anything on basket size and tamp pressure for turbos
My coffee is turbocharged. Any recommendations if you cannot lower pressure? I’m working with the Breville Oracle Touch
Depending on how you grind your coffee you’ll be able to lower the resistance and subsequently create a lower pressure in the basket. It’s ideal if pressure is adjustable to provide more consistency but it’s possible this way.
Excellent, Kyle!
So this brings up another question in my mind...
What is your preferred espresso style for an Americano? And why?
I truly love turbos for small americanos. More vibrant and delicate like filter coffee.
@@KyleRowsell I had a good feeling you might say that. The turbo brewing method is much more like a pourover than any other style of espresso that I'm aware of. Except maybe a low pressure, course ground, lever shot with preinfusion.
Thanks for sharing your opinion!
I'll have to try this turbo shot when I get to an espresso machine again. Would love to try out a lever or electric adjustable pressure machine.
I'm hoping to find a job at café when I get back to the states.
How is business going in Canada these days?
@@KyleRowsell Because it is filter coffee! Very fast filter coffee in very small doses. :-)
About what grind setting on the 1Zpresso JX pro would yield in a turbo shot?
I wish I could say. Each coffee is vastly different. Use the other metrics I've shared as a guide!
Fortunate enough to own a titan grinder that has the HU quality that you mention. I drink mostly "filter roasts" as espresso and I've had a very very good time with it.
From my perspective (not tested through wide range of coffees**), it's not even the extraction evenness but actually the burr geometry that causes very high EY at fixed shot time, dose, yield, pressure profile etc.
Could you elaborate though: why not go for fattier milk to steam with your favourite light roast? Does that still leave you longing for more texture .. ? (I haven't had this experience myself so very curious)
Hey! This isn’t a theory but tested with data in the links I’ve attached. Give them a read!
@@KyleRowsell Do you mean Hendon's paper?
Hey Kyle! Great explanation. I was always confused when I hear "Turbo shot". Do you think this could be achieved by devices that lack pressure gauges? Like the Picopresso?
Possible yes! Difficult, also likely yes ha. But not you got me curious… might have to pull out the pico today.
@@KyleRowsell please let us know how it goes! Maybe a short vid if you will hehe.
@@Waisonian not a bad idea!
Hi, Kyle. For milk-based drinks, does turbo shot taste better than traditional shot?
I mentioned this near the end, but I prefer traditional shots for milk.
Did not know you were in Canada Kyle ! Do you happen to know where i can buy a Breville Dual Boiler for a good price ? (Quebec here) My coffee is turbo charged.
Where in Quebec are you? I’m in Ottawa.
The dual boiler isn’t easy to find these days. I wish I could help!
@@KyleRowsell Near Trois-Rivières!
My coffee is NOT turbo charged ( filter still rules ) but love the video.
Ps sound quality is awesome
Ah fair Simon! Hey filter is also near to my heart. All the best!
I been a home "quasi Barista" since the early 1970 & in that time I've had many commercial and "prosumer" machines. I've always been satisfied with my brews UNTIL I went down the rabbit hole of reading coffee forums 3 or 4 years ago @ which point I started trying every new fad that came out and every method that sounded interesting to me AND I LOST MY WAY! I compare it to a baseball slugger who goes into a slump and just can't seem to get a hit AND THEN I STOPPED THE MADNESS! Now I roast my beans (Brazil Rancho Grande w 10% Vietnam Robusto) to full Vienna roast and I grind @ about 15 on an NZ that said I prefer a Turbo shot with a 1 to 2 & 1/2 ratio using 23g of grounds pulled from an ECM Mechanika V Slim w/pressure profiling and I'm getting back on track......NO MORE EXPERIMENTING!!!.
Nice… but have u tried the turbo? 😅
@@KyleRowsell
Oh did I forget that part of the story?
Yes & what I settled on is a sort of hybrid
Of turbo & staccato shots, I load the basket about 1/2 way, a little WDT action, a tamp then load the rest, more WDT action, level & tamp again run my shot.
You noted specifically that you're grinding at 18.5 on your Niche... I've owned this grinder for a few months now and I find that every time I clean it and re-calibrate I'm forced to re-dial in where in the espresso range I need to be. For the past weeks I've been at ~12, but before the previous cleaning I was at ~18 with the same beans. Do you not experience this? Am I crazy?
I'm pretty new to all of this and I don't own a Niche but I have read of similar experiences. I don't think it is uncommon. We're talking about microns of distance here.
The only turbo shots ive ever had tasted like lemon water and had the consistency of that. Just because you can put light roast in an espresso machine doesnt mean you always should.
I am totally with you on this. There is an altitude among coffee influencers against traditional Italian roast. Lance is the worse I stop watching him. His 1 year review of Niche is so one-sided and not helpful.
Wait a month and the youtubers will be talking about the next thing that's better. What ever happened to the Dalgona anyway? It was nasty too. :-) Everything we've learned about coffee says turbo shots not going to be good outside of some very specific test cases. I sinked about an hours worth of them yesterday.
I accidentally made a turbo shot while dialing in a new grind and it was delicious, best coffee I'd ever tasted
What’s the difference between a Turbo & an Allongé? I’ve been experimenting with the blooming Allongé on my modded RoK espresso machine and the shots are stellar.
A few things. Most notably the turbo is a 1:3 ratio where the alonge is 1:5. The alonge will often have a longer brew time.
@@KyleRowsell thanks, I may need to experiment with the Turbo now. Exactly as you said it goes against everything your initially taught and then your surprisingly amazed how good it is. Totally counter to what you think it’s going to taste like. Cheers man!
@@greysuit17 be sure to share your experience! Tag me on socials! Would love to see you brew the turbo!
Turbo!
🔥
You should try a BICA "Beba isso com açúcar", literally meaning "Drink it with sugar". It's origin is from 🇵🇹. It's where I live now. It's usually a shot in about 10 seconds, and coarser. Let me know what you think.
With the right burrset you can easily pull 1:2 ratio turbo shots that have a lot of texture.
At 1:2, are they still truly turbos? 🤔
@@KyleRowsell I’d say so. Peak flow rates at around 3.5-4ml/s, sub 17s shots (including bloom phase) - all about that speed :p
@@RegrinderAlert I’m just not convinced you see similar extraction as outlined in the attached blog post based on these ratios. Part of the reason why the turbos work so well is their longer ratios. But hey! If you enjoy those shots, keep at it. I just personally wouldn’t classify them as a turbo. That would be more likely what is outlined in dr hendons paper - which is not labeled a turbo.
@@KyleRowsell Extractions are anything between 22-24% which is still very high considering they are done with very light roasts. It works best with burr sets that are suited for tight ratios and high EY like 98HU or Shuriken LM. In the Hendon paper they used a post-recut EK43 burrset iirc.
There isn’t just one singular recipe called a turbo shot - anything that makes use of high erosion to do the extraction work (high flow-rate, fast shots) qualifies as a Turbo imo. The range of feasible ratios is given by your grinder (and water).
@@RegrinderAlert hm. I’ll have to do more testing today and report back, as I haven’t done enough at these tighter ratios to accurately defend. But out of curiosity, any reason why you’d want to push 1:2s? Is it to chase texture?
My coffee is turbo charged
Going to try this out
You’re the best!
My coffee is indeed turbo charged
Good info. I like your style. One nitpicky thing. Your head is a little out of frame from time to time.
Also we need a Timmy's review. 😁
Ah thanks Aaron!
And yes I’m aware. My camera mount slipped before recording. I wasn’t impressed haha. It’ll be fixed for next time.
Turbo shot, sounds like a Nespresso or coffee made from those electromart machines.
1. Faster flow
2. Lesser coffee
3. Coarser grind
4. Shorter extraction time.
All checked.
On the contrary, i will be surprised it would still be sour, as if the fruity flowery notes could still be preserved and properly extracted.
It probably depends on the coffee and preference.
I think the end result is still a typical underextracted shot with milder profile.
The coarser grind means lesser exposed surface area for the water to rub the oil out, so there's totally no doubt in that.
Oil is normally where the flavours are.
As for delaying 30 seconds for pre-infusion in some techniques.
That again depends on the type of coffee you are using.
For a light roast which is light and acidic, it is probably fine as the delayed extraction would potentially release more astringents, release more bitterness to balance with the acidity.
For a dark roast, I don't think i will want to add more intensity.
I think this turbo shot method could be a way to soften something the blows from something very sharp and acidic, but I don't think it fits everytime.
This video should be very educative for someone who has to purchase a lot of coffee with very extreme profiles and stuck with it.
Thanks for the detailed thoughts here! Love these convos!
So first, while it may seem the turbo would be under extracted the idea behind the turbo is the opposite. To extract as much coffee as possible, in a shorter amount of time. It’s fascinating and goes against all we know and love in many ways. And I’m here for it.
For blooming espresso etc it’s essential to have a uniform grinder otherwise coffee can become undesirable. In my experience.
You should try it!
Does this mean that cheap Amazon steam (pseudo) espresso machines are the one to get? They claim to have 3.5 bar pressure. hmm. (though it's not 6 bar) Or Moka pot???
Can someone explain why would a 1:3 Turbo have less body than a traditional 1:3 shot, if it actually exctracts more in theory?
Because the water ratio changes to 1:3 instead of 1:2. Overall it’s higher extraction, but the texture is thinner because of the higher ratio
10:25 I’m the favorite 😂
If you grind it roughly and don't have fines, doesn't it add astringency or make latte bland?
Not at all! For milk drinks I explained my thoughts but be sure to watch to the end and also read the attached blog post and papers!
@@KyleRowsell Thank you! I understood it again and extracted a good shot!
@@KyleRowsell Put 15g and extract 50g at a pressure of 5bar in 22 seconds. Do I have to go in between 15 and 20 seconds?
Think you deserve a like & comment for the other star of this video ⌚️👀👍
💃🏼
Hi Kyle,
another great video. I really like your content and your video style. Keep up this great work.
I'm looking to buy my first espresso machine and it should last for a long time. And Bianca looks promising having a lot of features I could use in future but also could be run as a basic on/off process to get into home espresso making.
Your "The Truth about this Espresso Machine: Lelit Bianca" video is already one year old and I would like to hear if your opinion changed since then? Did you already had the chance to check out the new features (low flow mode) of the V3? Or is the LMLM still tempting even though it has less features?
Greetings from Germany!
Thanks for the kind words! I have an updated video on the Bianca. You can find it on the channel.
All the best
@@KyleRowsell I already watched that video, just couldn't remember in all the espresso machine search rabbit hole.😵 I only have an older Mazzer Super Jolly (with new burrs and modified to single dosing) sitting right next to me, so only the espresso machine is missing.
I have two further questions:
- We have the same family situations as you and do your wife also use the Bianca? In your Oracle Touch video you said, she was very pleased with the Oracle.
- Would you also recommend Bianca as a first espresso machine to replace a bean-to-cup machine? Or is it better to make an intermediate step with an Breville DualBoiler. Here it is half the price of Bianca. You own both of them, so what is the difference in the cup between those two? Knowing build quality, reparability and longevity aren't on the same level.
my coffee is turbo charged becos of Kyle :) even though i havent tried it yet. ahahha
Try it! What are you waiting for?!
My coffee is turbo charged... but not a turbo shot since I won't change the OPV spring of my GCP form 9 to 6.5 bar.
I’d say try it still! They’re still possible but far less consistent at 9 bar.
Actually you don’t really need to limit your max pump pressure to pull true turbos.
All the 6 bar limit does is translating a grind that is too fine into a flow that is too slow.
If you grind coarse enough you will naturally achieve a 6 bar max pressure.
Easier if your machine’s manometer relays this information to you of course. But on something with a group manometer I would not bother setting the pressure via pump.
If you think about it, what the scientists have discovered is simply making coffee with an espresso machine, not espresso. Bigger grind, more watery coffee....and yes a different texture and flavor profile. Kyle finally stated the obvious at 10:11. Amazing how many other YouToobers are missing this as they climb aboard the Turbo hype train.
It still has crema. It's espresso. Just lighter bodied. Simple coffee making for me would a pour over
My coffee is turbocharged 😂
Yeah it is 🔥
I disagree. For me an espresso is the combination of intense flavor, sweetness, complexity and texture or body.
The turbo shot only gives you complexity. It's a complete different drink in my opinion. It could be called nextGen Filter or SUPER Filter. 😅
My coffee is turbo charged.
My coffee is turbo charged!
Yeah it is 🔥
My coffee is turbocharged by iDrinkCoffee :D!
Ha yes! Legends
My coffee is turbocharged
Sadly, my coffee is not turbocharged, yet. I still don't own an espresso machine, but I'm learning for the future. Great video Kyle!
Thanks for watching friend. Hope you learnt something.
Get. A. Grip.