Things I've learned about espresso (could save you a lot of hassle and money!). First start with fresh coffee beans. Establish if it's a light, medium or dark roast. Get a semi decent burr grinder (no need to spend £500+). Get a distribution tool and leveller tamp, bottomless portafilter preferred to check for channelling and getting your distribution and tamp dialled. Adjust grind to get 1:2 ratio in 30 seconds (from pump on). Lighter roasts brew at higher temps (93-96c), if your machine has no PID control like a Gaggia Classic, hit the steam switch for 15-20 seconds just before brewing (play around with this and use a thermometer to check, for cooler temps simply purge more water through the group before brewing). Medium roasts brew at 90-93c. Dark roasts brew at 85-90. You're welcome!
Hi, I love your machine and am waiting to buy one as soon as Niche is building new grinders. One question: The first espresso you made in this video, you weighed 18 grams of ground coffee, said that you wanted 36 grams of fluid out, but stopped your shot at 23 seconds and had 29,5 grams of fluid. So the shot would probably have been perfect had you waited till the fluid had weighed 36 grams?
two or three more seconds would probably have given me that 36g, which was still faster than I wanted. When an espresso is going badly, it's usually better to stop it earlier, and maybe it'll be drinkable.
Is it normal to have a sort of a pressure bleed off after the shot, that results in some noise and steam coming from the bottom of the machine into the drip tray/reservoir area? Am I grinding too finely, resulting in excess pressure buildup? I mostly do shots between 205-208. I'm also seeing some leaking from the grouphead.
Do you have a settings for specific types of coffee (database/ recommendation of most popular) in the machine? Or I will have to find out correct settings for specific coffee by try and error?
Typically, the roast level is the most important variable, and that is a personal taste, and then the profile is chose to match the roast level. Medium light to medium dark is the most popular range, and light roasts for experts. Here's a bit more info public.3.basecamp.com/p/pSku9vmBFeggBkX71iqEgor8 or we help people one-on-one.
Of course, you're right, it would be better to flush the group head between each shot, to clean out the shower screen. However, my goal here was for this to be someone's first ever espresso, and I didn't want to overwhelm them with too many steps or too much information -john
Thank you John! I didn't mean to point out a "mistake". I really wanted to know how these amazing machines work. Thanks for doing what you do! Love your equipment and I use it everyday :)
I understand the pre-infusion pressure, but why are you only trying to hit 6~7bar of pressure for just a few secs? Maybe I'm misunderstanding the profile in creating a sweeter shot, but are you saying it this is the correct pressure for a sweeter shot? Also can you recommend and source material or studies on how to get a sweeter shot without getting acidic?
this is meant as an easy "my first decent espresso" shot. A lower pressure shot is easier to make without channeling than one at 9 bar, especially if someone's barista skills are not that good, or they have a mediocre grinder. After succeeding with this, they can then graduate to other shots, such as the "default" 8.6 bar pressure profile on the Decent. -john
Why did you decide to stop it at 32 when you mentioned earlier you wanted a 2:1 ratio? Also why not just wait until it stops but itself?
Things I've learned about espresso (could save you a lot of hassle and money!). First start with fresh coffee beans. Establish if it's a light, medium or dark roast. Get a semi decent burr grinder (no need to spend £500+). Get a distribution tool and leveller tamp, bottomless portafilter preferred to check for channelling and getting your distribution and tamp dialled. Adjust grind to get 1:2 ratio in 30 seconds (from pump on). Lighter roasts brew at higher temps (93-96c), if your machine has no PID control like a Gaggia Classic, hit the steam switch for 15-20 seconds just before brewing (play around with this and use a thermometer to check, for cooler temps simply purge more water through the group before brewing). Medium roasts brew at 90-93c. Dark roasts brew at 85-90. You're welcome!
Interesting choice to up the dose not grind slightly finer. I like alternative thinking.
Hi, I love your machine and am waiting to buy one as soon as Niche is building new grinders. One question:
The first espresso you made in this video, you weighed 18 grams of ground coffee, said that you wanted 36 grams of fluid out, but stopped your shot at 23 seconds and had 29,5 grams of fluid. So the shot would probably have been perfect had you waited till the fluid had weighed 36 grams?
two or three more seconds would probably have given me that 36g, which was still faster than I wanted. When an espresso is going badly, it's usually better to stop it earlier, and maybe it'll be drinkable.
Is it normal to have a sort of a pressure bleed off after the shot, that results in some noise and steam coming from the bottom of the machine into the drip tray/reservoir area? Am I grinding too finely, resulting in excess pressure buildup? I mostly do shots between 205-208. I'm also seeing some leaking from the grouphead.
Do you have a settings for specific types of coffee (database/ recommendation of most popular) in the machine? Or I will have to find out correct settings for specific coffee by try and error?
Typically, the roast level is the most important variable, and that is a personal taste, and then the profile is chose to match the roast level. Medium light to medium dark is the most popular range, and light roasts for experts. Here's a bit more info public.3.basecamp.com/p/pSku9vmBFeggBkX71iqEgor8 or we help people one-on-one.
You don't have to purge between shots with the Decent?
Of course, you're right, it would be better to flush the group head between each shot, to clean out the shower screen. However, my goal here was for this to be someone's first ever espresso, and I didn't want to overwhelm them with too many steps or too much information
-john
Thank you John! I didn't mean to point out a "mistake". I really wanted to know how these amazing machines work. Thanks for doing what you do! Love your equipment and I use it everyday :)
Just curious why you stopped the first shot at 29g?
I'm an espresso noob and about to buy a de1+. Thanks
15 grams, in at 29 grams out is almost a 1:2 ratio, and that is a typical extraction ratio that yields good flavor.
@@decentespresso oh OK. Then what made you up the dose to 19g? Just due to it finishing fast? Guess I figure the first shot was unsatisfactory.
@@imprezivr61 Adding a bit of coffee will make it finish slower. You can instead choose to grind finder. Both will slow the espresso.
I understand the pre-infusion pressure, but why are you only trying to hit 6~7bar of pressure for just a few secs? Maybe I'm misunderstanding the profile in creating a sweeter shot, but are you saying it this is the correct pressure for a sweeter shot? Also can you recommend and source material or studies on how to get a sweeter shot without getting acidic?
this is meant as an easy "my first decent espresso" shot. A lower pressure shot is easier to make without channeling than one at 9 bar, especially if someone's barista skills are not that good, or they have a mediocre grinder. After succeeding with this, they can then graduate to other shots, such as the "default" 8.6 bar pressure profile on the Decent.
-john
I don't know. I think my morning shots are fairly decent already 😜
can i get sponsored? i make coffees every day ill tell all my friends