How to Dial in a Superautomatic
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- เผยแพร่เมื่อ 26 ส.ค. 2024
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I cannot express strongly enough how much I enjoy that the beans went on the floor and you didn't do a new take. I don't know why, but that's really wholesome to me.
My Philips Saeco Xelsis, is excellent has been flawless for years, Lavaza beans I use Super Crema, great coffee, smooth
if im not mistaken, its best to adjust the grinder while the grinder is operating (when stationary the grinder can not go finer as there are partly ground beans between the blades preventing the blades coming closer for a finer grind.)
At least you need to with my Lattego 3200.
You are correct but with this particular machine there's a sensor when you open the bean door and won't grind until close
Gail, the light at the end of the tunnel for me. I have a Jura super automatic and this demonstration will certainly guide me going forward.....on a personal note, I attended at your Bellevue location for my first on site visit.....the staff were amazing
Love your videos Gale!!! Wish you had a personal vlog channel, you’re so funny and you #keepitreal
I presume you are devoted enough to proudly wear her "Just Sayin" t shirt....I am
I miss Gail!
What happened to her?
You are terrific! Really enjoyed your vid! Thank you
Brilliant video, thank you. The factory settings are just pushed from manufacturers so you never know what to do, if it will break if you make it slow too much etc. so thanks.. from the UK. Im off to try a shot
What was your final setting on the grinder?
This video was so useful, firstly in helping me decide not to buy a superauto, then in modelling how to think through dialing in. Thank you
Great video, Gale. Love my Gaggia Anima. Mark
hi, you didn't say how much finer you calibrated the grind, one level finer or to the finest possible?
thank you
That was very helpful, thank you!
I have been trying to reset my grinder but all the literature states this needs to be done while grinding. This machine does not grind when the door is open and I was wondering if this is safe to adjust when the grinders are not operating. Thank you
Very helpful. Thanks!
If your machine has ceramic burrs (like the Philips series) then you must only adjust the grinder when it is grinding. Check the instructions for your individual machine.
But you cant while its grinding. as soon as you open lid it will stop.
I love you Gail.
Hi Gale and team, I have just purchased a Philips 5400 LatteGo and I am unsure about how to set the grind level, I heard that it can also be affected by the bean roast level.
I intend to only use light and medium roast beans, I mainly drink large coffees (lungo, americano etc) can you please explain, provide a video or a link to some info to help me understand this please.
Is it normal to mix and match metric (grams) and imperial (ounces) measurements when talking about brewing a cup of coffee? It seems so strange
Always helpful. 👍
Thank you for the video. Quick question: i noticed that the coffee extraction was about 12-13sec. Isn't this suppose to be 25-30 seconds for a proper extraction?
Vasilis Andreadakis i think because of the pre-infusion, you measure time from the moment the water meets the coffee
Indeed, the time of extraction is very short - why? - because (1) the super-automatic can't compact the coffee puck too much and (2) it cannot grind coffee too fine (to slow down the extraction to 25-30 sec) - so yes, the short time is a compromise - all super-automatics are a compromise - as Gale said so at the beginning of this video.
I also I have calibrated 16 sec for a 32 ml Normale Espresso (1:4
) from my Philips EP5361 and 20 sec for a 56 ml Lungo Espresso (1:7
) - with my grinder set to the maximum of Fine (10/10), with the Aroma level set at two beans (equal to 8grams of coffee - at five beans you get a puck of 12.5grams).
With a super-automatic you need to set your calibration target for Coffee-Water ratios, not extraction time!
The standard ratios are:
Normale Solo = 7 grams / 25 ml = 1:3.6
Normale Doppio = 14 grams / 25 ml = 1:1.8
Lungo Solo = 7 grams / 50 ml = 1:7.1
Lungo Doppio = 14 grams / 50 ml = 1:3.6
With a Philips/Saeco/Gaggia super-automatic you can't reach 14 grams coffee pucks, since the max is 12.5, but you can reach decently close ratios to the Italian espresso standard with a push of a button!
@@DoruApostolescu hi. just curious can it damage the grinder if we set to finest? i also prefer finest as it can give a nice crema and full bodied taste
@@SandCat11111 No, there is no such thing as too fine. Set the grinder to the finest level (step by step, not all at once..., see the manual) and you will be pleased.
So how do i go about making sure the beans i buy aren’t dark and oily? How would i know when buying which ones are and are not like that without opening up the bag and looking?
ask for light or medium roast. only dark roasts will be oily.
can you do a video on dialing in a breville 870XL
Is it normal for single espresso to extract around 5 to 7 Sec.
In professional environments with classic equipment it takes around 15 seconds for a 9-11 gram dose
Why does it take a few cups before the grind size is realized?
Because of the coffee that remains in the grinder when the grinder stops - that left coffee prevents the grinder to easily adjust its grind gap - so it needs more rotations to reach the desired grind level.
@@DoruApostolescuso im having old coffee grounds? I only use my machine in the weekends…
@@JimBobe probably, yes!
@@DoruApostolescuyikes, kinda crazy to think im actually drinking week old ground coffee if i only use my machine on the weekends even though its grinding fresh beans…
another one on the floor hahahah
Anyone, esp. experienced - What grind setting (1-12), temp (L,M,H), and volume (1,2,3) would you recommend on a Philips Saeco 3200 lattego? Struggling with low crema, seems sour, on default manf. settings for all 3. (6,M,2, respectively)
Brian S. What bean are you using? I have the same machine using Lavazza Super Crema without your reported issues. Remember crema is just diffused gas but it should not be sour. That sounds like your bean is either too light or it’s too coarse of a grind which is creating a weak shot.
What settings do you have your espresso machine set at Micah? Also what grind setting do you have it at?
You should go for - Espresso (Normale, not Lungo):
Grind=12 (most fine)
Temp=High
Volume=1 (low)
Aroma=1 (low) - and play with the Aroma level until you reach a balanced taste
❓❓❓❓❓What are all the kettles you use in your previous videos?❓❓❓❓❓
Hey Miss Gale I am in need of some very good dark roasted espresso coffee but all I have to brew with is a french press unfortunately I can't afford even afford a cheap espresso :machine
; ( but could you please recommend a good type of beans that would even be close. I've bought a lot of beans from Todd Carmichael in the pass but I'm ready to move my business to you guys... Love yalls videos and hope to hear from you soon....
Doesn't an aeropress do faux espresso? I think those are ultra cheap.
I think the $80 DiLongi espresso machine is so worth it if you're looking for under $100.
YO!
Don'cha just hate gravity Gail? (Me too for various reasons)
Joel Hudson
I love gravity. Keeps things together.
A grinder you're not allowed to take apart, clean and maintain yourself.... Yikes quote frankly a design flaw in my opinion if you can't take care of your own darn machine
Have fun cleaning out the mold.
I have had my Jura super automatic for going on four years and never had an issue with mold. Mold can happen with any machine if you are not cleaning it regularily....this is not a problem for a well maintained product.
Not true
I would guess the grinder is the weak point of these machines.
You're absolutely right, I have a Delonghi superautomatic that extracts a very good espresso but after a few dozen kilos of coffee you start to notice that the grind is no longer so fine, and you can't clean and calibrate it at home, it has to be a technician, but it is still a very effective and practical device, I advise.
The problem with super autos is that they lose the convenience factor once you establish a good workflow with a real espresso machine and grinder. So you end up paying for inferior, slower, coffee.
Not only that but having to press the button twice to get a double shot means it takes longer than manually producing a double shot on a semi automatic machine.
Then you have the "Zero to coffee" times. Turn the machine on, auto mechanical check, auto pre rinse, warm up, press the button - wait for coffee, wait for cycle to reset, press button again, wait for coffee, turn machine off and watch yet another rinse cycle. Then every 4 times you use it you need to empty the grounds bin, refill the water tank, empty the drip tray wait for all cycles to run and all warning lights to go out...
I can make better coffee in half the time using a Breville Barista Express compared to my Delonghi 660 superautomatic with less maintenance. Plus i can make a proper flat white rather than some warmish coffee flavoured froth.
@@rossmaclean2 Not true
How to dial in a super auto with half a pound of coffe
it's ok not gonna run out. coffee is produced around the world every day.