The issue with becoming increasingly immersed in a rabbit hole such as coffee (especially espresso, as you appear to be) is that what once was a "nice cup" as a patron in a coffee shop evolves into an endless quest for a "better cup" as a home barista. What constitutes "better," I have no idea. A more balanced, sweeter, clearer cup? Less bitter? Heavier-bodied? More extracted? Who knows. At some juncture, drinking coffee becomes an excuse to brew coffee rather than the other way around, or something to that effect. This is particularly true with a machine like your Linea Micra, my Lelit Bianca, or other high-end machines, where the act of using it is just as enjoyable as savoring the end result, most of the time anyway. To the everyday coffee person, there is little distinction between the X54 and the Pico, and considerations like retention and exchange don't determine their grinder of choice. Most people with an espresso machine here simply toss pre-ground Lavazza into their 25-year-old Gaggias encrusted in limescale after enduring a quarter-century of dealing with hard tap water, pour an arbitrary amount of coffee into the cup, and find contentment. I was brought up on burnt Moka pot coffee as part of my Italian heritage, so I'm familiar with the phenomenon. For most people, coffee is just coffee, and there isn't much more to it. But then, one day, you begin to wonder if that's truly all there is to it, and before you know it, you've set up a coffee bar in your own room. I know I did. I appreciate this friendly and relaxed approach to content, and I always admire someone who's passionate about their interests! Since you're up there in the Netherlands, I recommend giving DAK and Shokunin a try if you have the chance (since you've already got the jar from AMOC at the ACF). I regularly find amazing stuff from them. Un saluto :)
Thanks for sharing your opinion. I agree! It’s a difficult process. I try to be mindful when preparing coffee, and only make it when I really feel like having a cup, not when I feel like just using my machine. DAK I know and love, Shokunin I will definitely check out!
My mini favorite would be an Olympia Maximatic and their Moca grinder if I ever needed to save space. Looks like you need a funnel to reduce mess and wdt before the doze/tamp will considerably improve your consistency along with a puck bottom paper filter and top screen especially since you don't seem to be doing a lower pressure pre-infusion. A spritz of water on the beans will also help with preventing retention and decreasing static charge to improve extraction and again reduce mess.
You need a collar for your portafilter this will allow you to use the wdt. I suggest getting one which is magnetic and tall. I would also suggest seasoning your burrs to ensure consistent grinding, getting a puck screen, pullman basket and ditching the distribution tool
For consistency, I have move from using my palm tamper before to calibrated tamper. This gives me more consistent tamp pressure. The problem with palm tamper, you need to adjust the depth everytime you dial-in (from my experience). Finer or coarser grounds will make the depth different. Try also using any WTD tool, it helps a lot. Cheers!
So what is your professional opinion about the pico for home use? I just ordered the linea micra and the pico looks like it could be a great grinder to pair with it
For me it has made making coffee at home (even more) enjoyable because it’s so easy to use and so versatile in grind sizes. It’s quiet, zero retention - everything you need in a grinder. And it looks pretty too!
What size is your basket? Because dosing 19.5g in a small basket will result in a puck that touches the water dispersion screw and you won’t get consistent results as it makes a dent in the puck
It’s 18gr. But I know. That’s why I mention that I have to get a new basket! However, with the La Marzocco Micra portrafilter a 20gr basket won’t fit. So now, I’m not sure what to do.
@@nietroeren then you get a dent every time you insert your PF and this is the main reason your brews are inconsistent. I have a Micra too, I have 20g VST basket and as is brew I always underdose to 19g. You can have any basket size you want. If you use an 18g basket then underdose to 17g, finer the grind size as you will loosen puck resistance by reducing the dose and adjust according to taste. Hope this helps
And you don’t need a 20g basket, 18g is perfect, just gotta know that with LM, you need to underdose as there is less headspace because of the screw. Try and thank me later
I honestly think you're looking at your gear too much, when it could be your technique/workflow. Try to move away from that distributor tool and look towards WDT and then blink shaking, getting your tamped coffee to be really uniform. Basket prep is important! Edit: Apologies if it sounded harsh, it was not meant to be.
No worries! The reason I share a lot on social media is so we can learn from each other, so thank you for your tips. I do have WDT, but with the tiny basket coffee just falls out of the basket when I try to apply it. Any tips for a good blind shaker?
@nietroeren if you buy a funnel you can WDT without it spilling everywhere. As for blind shakers, I personally avoid them. Most blindshakers create a lot of static electricity, so a lot of coffee grounds just end up getting stuck around the sides/lid.
Obviously you don’t just pay for only the conical burr. You pay for the durability, for knowledge, for the whole design, for everything La Marzocco has to offer that other brands might not have or have less. I feel like everyone can have their own opinion about pricing or whatever, but in the end I think it’s worth it and that’s why I bought it. Doesn’t mean anyone else has to.
The issue with becoming increasingly immersed in a rabbit hole such as coffee (especially espresso, as you appear to be) is that what once was a "nice cup" as a patron in a coffee shop evolves into an endless quest for a "better cup" as a home barista. What constitutes "better," I have no idea. A more balanced, sweeter, clearer cup? Less bitter? Heavier-bodied? More extracted? Who knows.
At some juncture, drinking coffee becomes an excuse to brew coffee rather than the other way around, or something to that effect. This is particularly true with a machine like your Linea Micra, my Lelit Bianca, or other high-end machines, where the act of using it is just as enjoyable as savoring the end result, most of the time anyway.
To the everyday coffee person, there is little distinction between the X54 and the Pico, and considerations like retention and exchange don't determine their grinder of choice. Most people with an espresso machine here simply toss pre-ground Lavazza into their 25-year-old Gaggias encrusted in limescale after enduring a quarter-century of dealing with hard tap water, pour an arbitrary amount of coffee into the cup, and find contentment. I was brought up on burnt Moka pot coffee as part of my Italian heritage, so I'm familiar with the phenomenon.
For most people, coffee is just coffee, and there isn't much more to it. But then, one day, you begin to wonder if that's truly all there is to it, and before you know it, you've set up a coffee bar in your own room. I know I did.
I appreciate this friendly and relaxed approach to content, and I always admire someone who's passionate about their interests! Since you're up there in the Netherlands, I recommend giving DAK and Shokunin a try if you have the chance (since you've already got the jar from AMOC at the ACF). I regularly find amazing stuff from them.
Un saluto :)
Thanks for sharing your opinion. I agree! It’s a difficult process. I try to be mindful when preparing coffee, and only make it when I really feel like having a cup, not when I feel like just using my machine. DAK I know and love, Shokunin I will definitely check out!
Nice insights, cool to hear the retention is so low and it can single dose well!
Glad you liked it!
My mini favorite would be an Olympia Maximatic and their Moca grinder if I ever needed to save space. Looks like you need a funnel to reduce mess and wdt before the doze/tamp will considerably improve your consistency along with a puck bottom paper filter and top screen especially since you don't seem to be doing a lower pressure pre-infusion. A spritz of water on the beans will also help with preventing retention and decreasing static charge to improve extraction and again reduce mess.
Thanks for the tips! I’ll definitely try them out. Any tips on a good puck screen?
You need a collar for your portafilter this will allow you to use the wdt. I suggest getting one which is magnetic and tall. I would also suggest seasoning your burrs to ensure consistent grinding, getting a puck screen, pullman basket and ditching the distribution tool
I know, thank you. I'm currently looking for one :)
@nietroeren I've got the mhw3 bomber one from ali express and it's perfect for the price
Great, thanks for the tip!
@@nietroerenI have one from rocket which is really good because it’s magnetic and just sits on top of the basket instead of going into it
For consistency, I have move from using my palm tamper before to calibrated tamper. This gives me more consistent tamp pressure. The problem with palm tamper, you need to adjust the depth everytime you dial-in (from my experience). Finer or coarser grounds will make the depth different. Try also using any WTD tool, it helps a lot. Cheers!
True! Thanks for the tip. I do have a WDT tool but because of the basket that is too small for my dose, it just falls right out.
Good job 👏 i just picked up the pico yesterday. It’s ok for me.
Glad to hear, enjoy it!
I picked up my Pico last Thursday. I'm quite satisfied.
Enjoy!
Keep up the good work.
Thank you.
Love it!!
Thanks!!
So what is your professional opinion about the pico for home use? I just ordered the linea micra and the pico looks like it could be a great grinder to pair with it
For me it has made making coffee at home (even more) enjoyable because it’s so easy to use and so versatile in grind sizes. It’s quiet, zero retention - everything you need in a grinder. And it looks pretty too!
@@nietroerenthe quiet factor is a big deal 😊
Ik heb de Varia vs3 gen 2. Top molen geen retentie ook zonder balg. Iets goedkoper… Ook een conical grinder.
ook een goeie, moet ik een keer gaan testen!
What kind of brew is the Pico for? Espresso, drip, pour over.
I mainly use it for espresso, but since it's so versatile in its grind sizes, it also works for filters!
Have you ever used a Mazzer Mini? If so, how would you rate it compared to this?
Im considering a Mazzer Mini Electronic B vs the Pico! 😀
hi. i haven’t, sorry!
What size is your basket? Because dosing 19.5g in a small basket will result in a puck that touches the water dispersion screw and you won’t get consistent results as it makes a dent in the puck
It’s 18gr. But I know. That’s why I mention that I have to get a new basket! However, with the La Marzocco Micra portrafilter a 20gr basket won’t fit. So now, I’m not sure what to do.
@@nietroeren then you get a dent every time you insert your PF and this is the main reason your brews are inconsistent. I have a Micra too, I have 20g VST basket and as is brew I always underdose to 19g. You can have any basket size you want.
If you use an 18g basket then underdose to 17g, finer the grind size as you will loosen puck resistance by reducing the dose and adjust according to taste. Hope this helps
And you don’t need a 20g basket, 18g is perfect, just gotta know that with LM, you need to underdose as there is less headspace because of the screw. Try and thank me later
Okay, thanks, I will definitely try it! I was told that a 20gr basket doesn’t fit with the removable black part, if you get what I mean.
@@nietroeren it doesn’t work with Unibasket for example but it totally works with VSTs. I never use the double spout anyway.
I honestly think you're looking at your gear too much, when it could be your technique/workflow. Try to move away from that distributor tool and look towards WDT and then blink shaking, getting your tamped coffee to be really uniform. Basket prep is important!
Edit: Apologies if it sounded harsh, it was not meant to be.
No worries! The reason I share a lot on social media is so we can learn from each other, so thank you for your tips. I do have WDT, but with the tiny basket coffee just falls out of the basket when I try to apply it. Any tips for a good blind shaker?
@nietroeren if you buy a funnel you can WDT without it spilling everywhere. As for blind shakers, I personally avoid them. Most blindshakers create a lot of static electricity, so a lot of coffee grounds just end up getting stuck around the sides/lid.
39mm conical burr grinder cost 1000+ is unacceptable. Fellow Ode costs 200-300 dollars is generous to come with 64mm flat burr.
Obviously you don’t just pay for only the conical burr. You pay for the durability, for knowledge, for the whole design, for everything La Marzocco has to offer that other brands might not have or have less. I feel like everyone can have their own opinion about pricing or whatever, but in the end I think it’s worth it and that’s why I bought it. Doesn’t mean anyone else has to.
Niet roeren!!!!!!!!
Too noisy
I’m glad you share your opinion!