I pull the same 15g espresso shot using several different profiles, commenting on the results as I go along. A useful introduction to understanding the Decent's charts.
I wish the Decent Espresso Machine had been available When I purchased my Duetto 3 (long time ago) I am really impressed how you have developed the machine as pure hardware which follows software instructions. Wonderful!!
you prolly dont care but does someone know of a tool to get back into an Instagram account..? I was dumb lost the password. I would love any assistance you can give me
This particular video is fascinating and I'm sure your very proud at what your efforts have produced. My first thought on watching was, I wonder how many espresso machine manufacturers are using a Decent Espresso machine to explore better ways of making coffee and what changes can be made to their machines to produce better coffee. I'm assuming here that the 9 bar from start to finish is pretty much a dead end. Seems to me a declining pressure curve is quite doable in E61 types and those of more current designs. They may not be able to do it with real accuracy without major redesigns but they could reproduce a declining curve artificially that would still make better tasting coffee. I'm in that waiting period between my order being placed and delivery. It's going to be a long, long month!
I'm looking to buy an espresso machine in the not so distant future. I was under the impression the Decent would be way to high tech for me as a beginner. I'm starting to think now that buying a Decent as my first machine might be the only way to go for me. Just watching some of your videos has expanded my knowledge about espresso tremendously. Thank you so much!
I wound up iterating to this exact same profile. I could have saved 3 bags of coffee beans if I had watched this video first. Oh well, it was a good learning exercise. This really is a great machine. I love the new v1.3 controller.
Absolutely lovely video for learning about the machine's capabilities and how to use them, however I find it very amusing how the shots aren't even tasted at all. It's probably because you can't taste a dozen espressos back to back without overdosing on caffeine, but to some sceptics it might appear telling of how maybe, just maybe, the whole procedure is a little removed from what should actually matter, which is of course taste.
I didn't taste because I know the results, but also i'd just lie if it didn't taste as I expected, for educational purposes here :-D Seriously, though, I do have another video coming soon, where I work through profiles with two independent coffee pros, and they describe the flavors and preferences as we go.
The question I had while watching this was: if you were trying a profile which aimed for 2 ml/s, and the machine ran pressure into the stratosphere to try to hit that rate but couldn't, why was your instinct to tweak the profile to fit what the beans were doing rather than to coarsen the grind a bit to allow the profile to hit its target flow at reasonable pressure? Is it just because you'd defined the exercise to be illustrated in this video not to include any changes to the grind, or is there some other reason it wouldn't have been optimal (if one's overriding goal is deliciousness) to modify grind?
It's totally up to what flavor the user wants to get out of the beans. If he just changes the pressure higher or flow rate faster, it can make the over all extraction faster while the grinding size is the same. And the flavor will be changed as the extraction gets shorter and pressure goes higher. But if he changes the grind dial to coarser, he can get what he wants. But the overall flavor will be changed more. So if he just wants to have overall lighter coffee, he can grind coarser. Or if he wants to just change the extraction a little bit, he can just tweak the profile a bit. It's hard to tell just by the graph. It's up to what flavor he targets.
Traditional espresso machines put water in at one temperature, but the extraction temperature is actually 12ºC to 16ºC lower due to the grounds cooling effect. See www.diycoffeeguy.com/espresso-extraction-temperature/ When you pick 88ºC, that's the actual extraction temperature. The machine puts water hotter than that at the beginning, to bring the extraction temp up to your goal much faster than the constant-water-temperature traditional machines.
@@decentespresso 1 - I know the scale is talking to the machine software, but how is it weighing the cup? The scale is below the machine. Kinda cool if this really works. 2 - Is this scale still available? I'm not seeing it on your site now? 3- If I wanted to forgo the super accuracy of extracting to an exact weight, could the flow meter enable me to extract to a volume? Or is there a simple way to hit stop when my measuring cup is filled to, let's say, 30mls? 4- Once set up, about how long would it take to going from a cold machine to completing a typical shot pull? 5- Once I have a profile set up and family members just want to make a coffee, can they do it with just one button? I've been learning about Decent machines but have a few questions like this. Thanks
are there any machines out there this complex that doesnt look like i brought my walmart espresso machine into a cafe? really cool little machine but gawd it looks micky-mouse
If you liked the flavor, why would the pressure be too high at 11 bar? I look at pressure profiling as a way to get the particular taste you like; why be hemmed in by a certain pressure?
LSM spring lever hits 11 bar and many levers of the past hit that. This was common in the past. 9 bar is a number that was best for the rotary pump setup extraction and became one of those numbers that should be in the dustbins of history on profiling machines
So if you are putting water in that does not end up in the cup, you either have a leakage somewhere or the puck has not been saturated. Don't see what this has to do with uneven extraction 🤷♂️
Wow. It seems that your machine concept will bury all previous pump machines. Being able to monitor and real time control these variables will inevitably result in better espresso. I assume the popping sound is the pump pressure/flow control making minute adjustments. Is that the case? Is that the limit of pump technology today? In future designs I think you need to figure out how to better house the screen. It looks too fragile, and aesthetically it needs to be improved. What about water temperature control? I assume that is far more limited in terms of speed of adjustments to water temperature, especially a cooling delay. Is it simply boiler temperature? A radiator system would be huge and complex I imagine, but tempering the hot with cool water might be a possibility. What impact on flavor did you find by adjusting water temperature? Are the adjustment increments by degrees Celsius? Thanks for your unique contribution to our mad world of espresso fanatics, and best of luck!
@@decentespresso - I've been thinking about what you told me about the Decent being able to make minute temperature adjustments. I know the temperature setting impacts extraction (I believe you said 88° C), but I never considered any machine could make temperature adjustments during the shot. Is it possible to program water temperature curves during extraction? As in a lower initial temperature then increasing, or vice versa. And if so does it impact the shot quality? Sorry for all the questions but you've really created an incredible machine. It is quite a paradigm shift.
On a traditional machine, where the puck is channeling, I'd agree. But no, not at all, the taste has no acidity, because the gentler preinfusion keeps the puck from channeling.
Are you “over-extracting” with a pour over, with extraction times at 1/2 to two+ minutes? How about cold brew, with extraction times of 12-16 HOURS? Espresso paradigms are CHANGING. (Water, bean, roast, freshness, grind, dose, distribution, tamp, basket size, pre-infusion, flow rate, pressure, temperature, time -change anything, extraction changes)
I wish the Decent Espresso Machine had been available When I purchased my Duetto 3 (long time ago) I am really impressed how you have developed the machine as pure hardware which follows software instructions. Wonderful!!
This is so cool! I learned a lot from this video, thank you!
First Decent Tiramisu ever!! Love your concept! We will get your pro version next time👍
John, this is a great "show-n-tell" and really underscores the value of the DE as a learning tool.
you prolly dont care but does someone know of a tool to get back into an Instagram account..?
I was dumb lost the password. I would love any assistance you can give me
@Lachlan Jaziel Instablaster :)
Wonderful wonderful superbly fun and informative thank you
This particular video is fascinating and I'm sure your very proud at what your efforts have produced.
My first thought on watching was, I wonder how many espresso machine manufacturers are using a Decent Espresso machine to explore better ways of making coffee and what changes can be made to their machines to produce better coffee. I'm assuming here that the 9 bar from start to finish is pretty much a dead end. Seems to me a declining pressure curve is quite doable in E61 types and those of more current designs. They may not be able to do it with real accuracy without major redesigns but they could reproduce a declining curve artificially that would still make better tasting coffee.
I'm in that waiting period between my order being placed and delivery.
It's going to be a long, long month!
I'm looking to buy an espresso machine in the not so distant future. I was under the impression the Decent would be way to high tech for me as a beginner. I'm starting to think now that buying a Decent as my first machine might be the only way to go for me. Just watching some of your videos has expanded my knowledge about espresso tremendously. Thank you so much!
Good to hear, Yannic.
I wound up iterating to this exact same profile. I could have saved 3 bags of coffee beans if I had watched this video first. Oh well, it was a good learning exercise. This really is a great machine. I love the new v1.3 controller.
Glad it was helpful!
The absolute coffee tool for a barista like me, that use to experiment in every shot
Absolutely lovely video for learning about the machine's capabilities and how to use them, however I find it very amusing how the shots aren't even tasted at all. It's probably because you can't taste a dozen espressos back to back without overdosing on
caffeine, but to some sceptics it might appear telling of how maybe, just maybe, the whole procedure is a little removed from what should actually matter, which is of course taste.
I didn't taste because I know the results, but also i'd just lie if it didn't taste as I expected, for educational purposes here :-D Seriously, though, I do have another video coming soon, where I work through profiles with two independent coffee pros, and they describe the flavors and preferences as we go.
@@decentespresso looking forward to it!
is there a training video on what those blue/brown/green lines are and what to do with them?
This might help: th-cam.com/video/_2aNvjL4IUI/w-d-xo.html&feature=emb_logo
Hi, there what is the machine that you are using and where I can buy one or similar using pressure profiles?
It's a Decent Espresso machine: decentespresso.com/de1pro
The question I had while watching this was: if you were trying a profile which aimed for 2 ml/s, and the machine ran pressure into the stratosphere to try to hit that rate but couldn't, why was your instinct to tweak the profile to fit what the beans were doing rather than to coarsen the grind a bit to allow the profile to hit its target flow at reasonable pressure? Is it just because you'd defined the exercise to be illustrated in this video not to include any changes to the grind, or is there some other reason it wouldn't have been optimal (if one's overriding goal is deliciousness) to modify grind?
It's totally up to what flavor the user wants to get out of the beans. If he just changes the pressure higher or flow rate faster, it can make the over all extraction faster while the grinding size is the same. And the flavor will be changed as the extraction gets shorter and pressure goes higher. But if he changes the grind dial to coarser, he can get what he wants. But the overall flavor will be changed more.
So if he just wants to have overall lighter coffee, he can grind coarser.
Or if he wants to just change the extraction a little bit, he can just tweak the profile a bit.
It's hard to tell just by the graph. It's up to what flavor he targets.
Can you taste it?
Hi. Why the temp.88c only please?
Traditional espresso machines put water in at one temperature, but the extraction temperature is actually 12ºC to 16ºC lower due to the grounds cooling effect. See www.diycoffeeguy.com/espresso-extraction-temperature/
When you pick 88ºC, that's the actual extraction temperature. The machine puts water hotter than that at the beginning, to bring the extraction temp up to your goal much faster than the constant-water-temperature traditional machines.
What kind of scale is that under the machine, does it come with the machine?
It's an Atomax Skale, and we sell them decentespresso.com/scale
@@decentespresso 1 - I know the scale is talking to the machine software, but how is it weighing the cup? The scale is below the machine. Kinda cool if this really works.
2 - Is this scale still available? I'm not seeing it on your site now?
3- If I wanted to forgo the super accuracy of extracting to an exact weight, could the flow meter enable me to extract to a volume? Or is there a simple way to hit stop when my measuring cup is filled to, let's say, 30mls?
4- Once set up, about how long would it take to going from a cold machine to completing a typical shot pull?
5- Once I have a profile set up and family members just want to make a coffee, can they do it with just one button?
I've been learning about Decent machines but have a few questions like this.
Thanks
BUT, what did each profile taste like?
Depends on what's appropriate to the bean. Here's my latest thinking: instagram.com/p/CISixgHBtdT/
are there any machines out there this complex that doesnt look like i brought my walmart espresso machine into a cafe? really cool little machine but gawd it looks micky-mouse
This is an old model in this video, maybe you will prefer this decentespresso.com/model?de1xlwhite
Shots - apologies
If you liked the flavor, why would the pressure be too high at 11 bar? I look at pressure profiling as a way to get the particular taste you like; why be hemmed in by a certain pressure?
I agree.
LSM spring lever hits 11 bar and many levers of the past hit that. This was common in the past. 9 bar is a number that was best for the rotary pump setup extraction and became one of those numbers that should be in the dustbins of history on profiling machines
Very nice machine but this is confusing af. I have watch multiple videos but I still don't get it.
I recommend you start with the simpler videos. This video is very advanced. Try this: th-cam.com/video/S74uI686Hkg/w-d-xo.html
Why do you never taste the shits and tell us what they taste like?
Hahaha, superb typo (note, he meant shots)
So if you are putting water in that does not end up in the cup, you either have a leakage somewhere or the puck has not been saturated. Don't see what this has to do with uneven extraction 🤷♂️
Wow. It seems that your machine concept will bury all previous pump machines. Being able to monitor and real time control these variables will inevitably result in better espresso.
I assume the popping sound is the pump pressure/flow control making minute adjustments. Is that the case? Is that the limit of pump technology today?
In future designs I think you need to figure out how to better house the screen. It looks too fragile, and aesthetically it needs to be improved.
What about water temperature control? I assume that is far more limited in terms of speed of adjustments to water temperature, especially a cooling delay. Is it simply boiler temperature? A radiator system would be huge and complex I imagine, but tempering the hot with cool water might be a possibility. What impact on flavor did you find by adjusting water temperature? Are the adjustment increments by degrees Celsius?
Thanks for your unique contribution to our mad world of espresso fanatics, and best of luck!
For the screen, we're moving to a fixed mounting, like we have on the DE1XL decentespresso.com/de1xl
yes, the sound is the two pumps (hot and hold) firing separately.
we use a water mixing technology, so that we can instantly change the water temperature in 0.5ºC increments. It has a big effect on extraction.
@@decentespresso - Double Wow! That is very impressive. I look forward to using your machine one day. Thanks for the response. Best of luck.
@@decentespresso - I've been thinking about what you told me about the Decent being able to make minute temperature adjustments. I know the temperature setting impacts extraction (I believe you said 88° C), but I never considered any machine could make temperature adjustments during the shot. Is it possible to program water temperature curves during extraction? As in a lower initial temperature then increasing, or vice versa. And if so does it impact the shot quality? Sorry for all the questions but you've really created an incredible machine. It is quite a paradigm shift.
you are overextracting coffee , again 35 sec .Will be acidity very high . Way to long
On a traditional machine, where the puck is channeling, I'd agree. But no, not at all, the taste has no acidity, because the gentler preinfusion keeps the puck from channeling.
Are you “over-extracting” with a pour over, with extraction times at 1/2 to two+ minutes? How about cold brew, with extraction times of 12-16 HOURS? Espresso paradigms are CHANGING. (Water, bean, roast, freshness, grind, dose, distribution, tamp, basket size, pre-infusion, flow rate, pressure, temperature, time -change anything, extraction changes)