Before you insert the portafilter and pull a shot, press the shot button and get rid of the burst of steam. Improves the shot and it even says to do it in the manual. Only run it until the steam comes out.
@@Coffeewithjoshh no, he really meant the group head. Bambino plus is notorious for superheating the water on standby, so it's best to let the steam come out first before you insert the portafilter
@@Coffeewithjoshh No, it's even in the manual to purge the group head before pulling a shot. Give it a go without the portafilter in and you'll see a hit of steam come out during the pre-infusion stage. You want to get rid of that before you pull a shot. It's a characteristic of the jet boil system.
It’s called a “bellow”, & yes it’s to get all the coffee out. If you type your grinder & “bellow” there will most likely be one. For the Sage grinder I have a link in my linktree in bio
@@Makwayne pre infusion is a small amount of water released at a lower pressure (less than 9bar) to soak the coffee puck first. This is done as it sets the coffee puck meaning when the higher pressure comes through after the pre infusion, it makes it less likely you will get gaps in the puck to cause channeling 👍🏻
@@WatchWithMeTH-cam it will most likely by John Watts, “light espresso roast” but it’s actually a medium roast & it’s a Blend of African and Central American beans. (It doesn’t have a strength number)
@@LeCreativeMind that’s how you pull a manual shot, hold it down, the longer you hold it the longer the pre infusion lasts, then once you are done, press the button again and it stops
@@Coffeewithjoshh but then you also manually stop the extraction at, what seems, a random moment? You are not measuring the time on your scale neither do you weigh the output. How do you know when to stop?
That is entirely up to what beans you use. There's no way around having to dial in the beans yourself. Unfortunately, you'll have to waste a few shots to dial in the beans you have, especially if you switch beans regularly. If you stick with 1 bean for the rest of your life, then you can set the grind size and forget about it, although every single batch of roasted coffee will still require different grind size, but it's really close that only a little adjustment is needed.
nice routine I chose to dump those dosing rings which leave this "outer ring" where there is no coffee I think it completely erases all the WDT work you have done before.
@@KnoelsNook I still have it, I will probs make a video in the future again with it. But it was time to get something with a bit better of a milk frother :),
@@MrJeff2048 thanks :), I think people get confused about baskets & portafilters thinking because the portafilter isn’t bottomless they possibly think it’s pressurised, which it’s not!
Before you insert the portafilter and pull a shot, press the shot button and get rid of the burst of steam. Improves the shot and it even says to do it in the manual. Only run it until the steam comes out.
Are you confusing the steam wand with the portafilter? I already purge my steam wand
@@Coffeewithjoshh no, he really meant the group head. Bambino plus is notorious for superheating the water on standby, so it's best to let the steam come out first before you insert the portafilter
@@dimasbimasunyoto7706 ahh the group head! Thank you! I’ll do some research, thanks for highlighting
@@Coffeewithjoshh No, it's even in the manual to purge the group head before pulling a shot. Give it a go without the portafilter in and you'll see a hit of steam come out during the pre-infusion stage. You want to get rid of that before you pull a shot. It's a characteristic of the jet boil system.
Isn’t even better to pour one shot just water to also head the portafilter?
this rubber (?) thing at the top of the grinder , is for making all the coffee fall , without having any loss? can it be put at any grinder?
It’s called a “bellow”, & yes it’s to get all the coffee out. If you type your grinder & “bellow” there will most likely be one. For the Sage grinder I have a link in my linktree in bio
loved the video
Can you explain what is the 5 second pre infusion?
@@Makwayne pre infusion is a small amount of water released at a lower pressure (less than 9bar) to soak the coffee puck first. This is done as it sets the coffee puck meaning when the higher pressure comes through after the pre infusion, it makes it less likely you will get gaps in the puck to cause channeling 👍🏻
Buddy which coffee beans are you using , origin , strenght number , roast level. Thanks
@@WatchWithMeTH-cam it will most likely by John Watts, “light espresso roast” but it’s actually a medium roast & it’s a Blend of African and Central American beans. (It doesn’t have a strength number)
what is in this spray and what does it do? do not keep an empty flask in the machine, it is a pity for the seal
@@marcint3937 reduces static when grinding the beans!
In your honest opinion. What would you rate your set up?
@@FlashzTube 8/10
@@Coffeewithjoshh would you change anything to bring that up to a 9 or 10/10. Or would you need to change the whole setup?
@@FlashzTube if you upgrade the grinder to a niche zero this would turn into a 9/10 defo 👍
@@Coffeewithjoshh 8/10 is good. Im fine with that. 😂😂
Why are you holding the double shot button for such a long time?
@@LeCreativeMind that’s how you pull a manual shot, hold it down, the longer you hold it the longer the pre infusion lasts, then once you are done, press the button again and it stops
@@Coffeewithjoshh but then you also manually stop the extraction at, what seems, a random moment? You are not measuring the time on your scale neither do you weigh the output. How do you know when to stop?
I have the same two machines, what grind setting do you use?
That is entirely up to what beans you use. There's no way around having to dial in the beans yourself. Unfortunately, you'll have to waste a few shots to dial in the beans you have, especially if you switch beans regularly. If you stick with 1 bean for the rest of your life, then you can set the grind size and forget about it, although every single batch of roasted coffee will still require different grind size, but it's really close that only a little adjustment is needed.
nice routine
I chose to dump those dosing rings which leave this "outer ring" where there is no coffee
I think it completely erases all the WDT work you have done before.
I use the exact same little plastic dish for weighing my beans
What is your inner burr set to?
Hi I can’t remember atm,
Is that about 60ml of coffee on the preset 2 cup button?
Hi it’s probs more like 40ml. Ignore google, a double shot should be about 32-44ml of coffee (depending how many grams of coffee you use)
Aww why did you get rid of the stilosa 😂
@@KnoelsNook I still have it, I will probs make a video in the future again with it. But it was time to get something with a bit better of a milk frother :),
Why do all the puck prep just to use the pressurized basket?
@@zhibinhuang4375 it’s not a pressurised basket, it’s the non- pressurised sage basket with the stock portafilter,
You can tell at 34s mark it has lots of holes not 1 central one - it's the unpressurized one.
@@MrJeff2048 thanks :), I think people get confused about baskets & portafilters thinking because the portafilter isn’t bottomless they possibly think it’s pressurised, which it’s not!