Hi, hope you doing well. I just bought this G5.And I'm facing issue that I got a little bit electric shock when start & touch start button. The store owner said that it's normal because the anti static technique of this machine. Do you facing the same issue?
Looks great .. I use similar equipment but for some reason I get a lot of sourness..I even use the same grind setting and the same basket! Do you know something that could help? Is there a reason u use 94 degrees?
Hi, that depends on the beans and roasts. I'd focus on grind size, shot time, and ratio rather than brew temperature; a change of one or two degrees doesn’t make a noticeable difference to me. Usually, I pull multiple shots to find the right settings. If the shot is close to the ideal time but still sour, try extending the extraction slightly to make a longer shot (1:2 -> 1:2.5 or 1:3 ratio), If it goes too quickly, grind finer to increase contact time.
Hi, you're correct. The leftover pressure and water are released by the solenoid valve. The Casabrew and H10A don't have this feature, so they keep dripping after brewing.
@@brewcoffeehome Now that I have my Plus it's so nice to have that solenoid action at the end of the pull No more running on for 4, 5, 6 grams or more beyond what you want
@@ian_at_iansvo wish I could afford the same one but I can only afford the H10A, which is probably why I'd resort to switching it off a few grams before my desired pull weight. Also Im a sucker for brushed steel aesthetic which the Plus doesnt have 😅
my espresso doesnt look like that and the pressure goes up to the red zone and drops last 5 sec of the extraction... does that mean too fine? should i go courser?
It depends on the beans and roast. If you're using the G5 grinder, start with a grind setting between 5 and 8. For the shot, aim for 18g in, 36-40g out, over 25 to 30 seconds. If the shot time is too long, adjust coarser; if it's too short, go finer.
Do third-party portafilters work on the 10Plus? I noticed you have a dex basket on what looks like the portafilter it comes with, but does a three-fin from like mhw work on the 10Plus? If i remember the 10A had two fins and there are many third party ones that work on it
You can use third-party 58mm baskets, but the portafilter has 3 fins (like the H10A), so it's not compatible with E61 portafilters that have 2 fins. I tried the one available on their official website, but it doesn't always fit perfectly and sometimes leaks under high pressure. So now, I stick with the spouted portafilter.
@@brewcoffeehome have you tried any three-finned bottomless portafilters? I would hope that they don't use three finned ones only specific to their machines.
Based reviews like this, I purchased this machine ~ and it was a mistake. First, the L2 pressure feature (that allows proper 9 Bar extraction) was non-functioning out of the box and no amount of troubleshooting can fix it. Second, the flow rate of water, from either the group head or the steam wand, is very slow ~ 8 oz takes over a minute. Third, the temperature does drop continually throughout the shot. I have a $130 espresso machine that pulls vastly superior shots and it both faster and easier to use! At $399 this should be better, but it's actually far lesser.
He did a review on both the H10a and H10a Plus. On the H10a, he did some counter measures while dealing with similar technicalities. Considering H10a is cheaper (and entry level) it was worth its price but with the added features on the Plus, it doesn't seem too worth the double in price.
I would buy this H10 plus but I'm not sure about plastic head group and solenoid feature. It seems it doesn't stop dropping immediately after you brewed coffee. Did you notice real differences with H10A?
I’ve the exact same concerns! For the group head, I would say the ‘type’ of plastic would be the bigger concern, since even top-shelf machine companies are moving away from ‘premium’ materials such as brass to performance thermal plastics (e.g., Ultem, PPS). Would definitely be very concerned if the group head was just some run-of-the-mill type plastic…
Yes, if I grind finer, the extraction takes around 25 to 28 seconds, but the pressure goes up to 12 bars or higher, resulting in a slightly bitter taste for these beans. A 21-second extraction is a bit too fast, but the coffee tastes much smoother.
@@brewcoffeehome You mean if you fgrind finer it takes 25-28 secs, but you are in control of the shot. Dialling in means it take 25-30 seconds at 1:2 ratio. A good puck prep gets 9 bar. but you have a 12 OPV?
@1967davidfitness I made a mistake in my previous reply (I meant 'finer,' not 'coarser' 😅). Yes, I can prolong the shot to 25-28 seconds by using finer grinds, but then the pressure gauge goes over 12 bars. The shot ends up creamier but also a bit bitter. If I go coarser, the gauge reads 9 bars, but the shot is faster, like in this video.
@@brewcoffeehome Def shoot for 30 seconds at 1:2 ratio, you will get the optimum extraction. The stream of espresso should develop within 5-10 seconds of starting the shot, give it a go, and 12 bar isn't important. Too many obsess over pressure.
Love the accesories, great collection
Hi, hope you doing well. I just bought this G5.And I'm facing issue that I got a little bit electric shock when start & touch start button. The store owner said that it's normal because the anti static technique of this machine. Do you facing the same issue?
Looks great .. I use similar equipment but for some reason I get a lot of sourness..I even use the same grind setting and the same basket!
Do you know something that could help?
Is there a reason u use 94 degrees?
Mine are sour way too often too. 94C = 201F
Scoop off the crema for less sourness
change entirely different beans from different supplier
because of different beans you need to increase extraction. longer ratio,smaller grind size. can be hotter temp.
Hi, that depends on the beans and roasts. I'd focus on grind size, shot time, and ratio rather than brew temperature; a change of one or two degrees doesn’t make a noticeable difference to me. Usually, I pull multiple shots to find the right settings. If the shot is close to the ideal time but still sour, try extending the extraction slightly to make a longer shot (1:2 -> 1:2.5 or 1:3 ratio), If it goes too quickly, grind finer to increase contact time.
Did I see correctly
When you cut it off, it's pretty much immediate?
On my Casabrews CM5418 the tail end continues for a few grams
Hi, you're correct. The leftover pressure and water are released by the solenoid valve. The Casabrew and H10A don't have this feature, so they keep dripping after brewing.
Solenoid valve is available on the H10a Plus
@@brewcoffeehome Now that I have my Plus it's so nice to have that solenoid action at the end of the pull
No more running on for 4, 5, 6 grams or more beyond what you want
@@ian_at_iansvo wish I could afford the same one but I can only afford the H10A, which is probably why I'd resort to switching it off a few grams before my desired pull weight. Also Im a sucker for brushed steel aesthetic which the Plus doesnt have 😅
what portafilter do you use? is it from the hibrew itself? if not, can you share the link?
The portafilter in the video came with the machine, but I switched another basket from MHW-3Bomber.
my espresso doesnt look like that and the pressure goes up to the red zone and drops last 5 sec of the extraction... does that mean too fine? should i go courser?
what's the shot time? If it takes longer than 30 seconds, you can use coarser grinds.
What is the best grind size number for Hibrew H10 Plus ?
It depends on the beans and roast. If you're using the G5 grinder, start with a grind setting between 5 and 8. For the shot, aim for 18g in, 36-40g out, over 25 to 30 seconds. If the shot time is too long, adjust coarser; if it's too short, go finer.
Do third-party portafilters work on the 10Plus? I noticed you have a dex basket on what looks like the portafilter it comes with, but does a three-fin from like mhw work on the 10Plus? If i remember the 10A had two fins and there are many third party ones that work on it
You can use third-party 58mm baskets, but the portafilter has 3 fins (like the H10A), so it's not compatible with E61 portafilters that have 2 fins. I tried the one available on their official website, but it doesn't always fit perfectly and sometimes leaks under high pressure. So now, I stick with the spouted portafilter.
@@brewcoffeehome have you tried any three-finned bottomless portafilters? I would hope that they don't use three finned ones only specific to their machines.
@@ninjagoboy12 No, most of my other portafilters have two fins.
Based reviews like this, I purchased this machine ~ and it was a mistake. First, the L2 pressure feature (that allows proper 9 Bar extraction) was non-functioning out of the box and no amount of troubleshooting can fix it. Second, the flow rate of water, from either the group head or the steam wand, is very slow ~ 8 oz takes over a minute. Third, the temperature does drop continually throughout the shot. I have a $130 espresso machine that pulls vastly superior shots and it both faster and easier to use! At $399 this should be better, but it's actually far lesser.
He did a review on both the H10a and H10a Plus. On the H10a, he did some counter measures while dealing with similar technicalities. Considering H10a is cheaper (and entry level) it was worth its price but with the added features on the Plus, it doesn't seem too worth the double in price.
I would buy this H10 plus but I'm not sure about plastic head group and solenoid feature. It seems it doesn't stop dropping immediately after you brewed coffee. Did you notice real differences with H10A?
I’ve the exact same concerns! For the group head, I would say the ‘type’ of plastic would be the bigger concern, since even top-shelf machine companies are moving away from ‘premium’ materials such as brass to performance thermal plastics (e.g., Ultem, PPS). Would definitely be very concerned if the group head was just some run-of-the-mill type plastic…
Using "starpee" vase *RUIN EVERYTHING!*
😂
Go to the effort of getting a pouring jug not to use the pouring spout when you tip into the glass #fail
Ha, good point.
Accessory overkill
21 seconds is too short, sorry.
Yes, if I grind finer, the extraction takes around 25 to 28 seconds, but the pressure goes up to 12 bars or higher, resulting in a slightly bitter taste for these beans. A 21-second extraction is a bit too fast, but the coffee tastes much smoother.
@@brewcoffeehome You mean if you fgrind finer it takes 25-28 secs, but you are in control of the shot. Dialling in means it take 25-30 seconds at 1:2 ratio. A good puck prep gets 9 bar. but you have a 12 OPV?
@1967davidfitness I made a mistake in my previous reply (I meant 'finer,' not 'coarser' 😅). Yes, I can prolong the shot to 25-28 seconds by using finer grinds, but then the pressure gauge goes over 12 bars. The shot ends up creamier but also a bit bitter. If I go coarser, the gauge reads 9 bars, but the shot is faster, like in this video.
@@brewcoffeehome Why not go finer, but let some of the pressure out by opening the steam wand with something there to catch the water coming out?
@@brewcoffeehome Def shoot for 30 seconds at 1:2 ratio, you will get the optimum extraction. The stream of espresso should develop within 5-10 seconds of starting the shot, give it a go, and 12 bar isn't important. Too many obsess over pressure.