Back when having a grandfather really meant you also had a mentor, a teacher, and a very wise and powerful friend. You are an amazing man Salvatore, thank you for sharing your amazing skills and wisdom with us. After using a Rancilio Classe 5 commercial machine since 2016, in 2023 I purchased a Profitec Pro 800 lever espresso machine; and my morning lattes have never tasted better!
Man with an Italian accent and a life’s passion for expresso demonstrates pulling a shot on a machine he custom built. TH-cam has cute opinions on his tamping technique. Priceless. Occasionally asking “why” leads to better opinions.
I was watching that and it reminded me of the worst coffee I ever had at a shop. Then he pulled a fantastic looking shot, and I was left slightly confused. Now I’m just curious.
The way he tamps reminds me of this time I was in Paris and got some macaroons at a cafe nearby the Jardin des Tuileries. I saw they had a home-style Rocket espresso machine off to the side so I asked for a café... I witnessed the most unusual tamping of my life, without a level surface or regard to level grounds distribution. And yet, somehow, it was a delicious, balanced, and caramelly shot. I guess they had it dialed in just so 🤷🏻♂️. Beautiful machine! I found the video very enjoyable.
Skilled Baristas don’t use all these gadgets that there is out today. It’s sorta like that chef that eye balls his ingredients. After they get it down they get it down. I personally don’t use scales to weigh my shots. I think it takes away the human element and it’s less fun and becomes more a chore.
Ciao Salvatore si prego poi spiegare si questo macchina si il tipo dipper o thermosiphon. Pura sia questa macchina ha il regolatore per il temperatura per il aqua PID. Grazie mille.
I travel all over southwestern EU for work, never pay more than 1euro for an espresso at your typical corner café and am never disappointed, back home in New England a shot of espresso usually costs double what I pay in EU and never seems to be as good?
все чудесно, кроме того что он не знает вес кофе (а значит что вес не стабилен а значит что кофе всегда разный по вкусу) и бьет по рожку когда темперует
I'm stealing my girlfriends account but I cba logging back & forth. I've been obsessed with levers ever since I picked up shifts in black Chapel in Wandsworth circa 2012ish, the owner ant is a kiwi & pulled some amazing shots. Right now I've stolen my friends lever, he found it in a Spanish office building they were clearing out & managed to get it before it was thrown away. So my analysis, suuuuper dark roast & hes probably dosing around 21-22g. Now tamping is really ritualistic but I can only assume this technique works to distribute the grounds more evenly (really important when using a lever) he finishes with a twist keeping the seal In place so no channeling. Now If my assumptions are correct, the best practise I've found for this is to knock the portability on a counter before tamping to settle everything down & get rid of air pockets. Now the tamping itself I've not really found to be overly important, when the lever is in the lower position its sort of pre infusing with no pressure so gives all the grounds a little chance to suffle, if you lift the handle & pull it down again it sort of does a lazy man's tamp. But this is what makes a lever so fun, there's so much to play with
Beautiful machine, however your tamping contradicts everything that goes into the preparation of the puck. I would like to see a dual spout extraction and a scale for grams in to grams out. Also, the tapping of the portafilter will always induce channeling. The only reason there was no indication of that is due to the single spout. Your naked portafilter demo showed gross channeling.
@@rogerbaker1670 I beg to differ as someone who knows what he is talking about with decades of experience in coffee, technical and education. You might want to comment on something else because on this topic you probably don’t have the skill or background to speak.
@Alejandro Sevillano I am looking for a high-end single group leva-style home professional machine. Ideally double boiler so one boiler dedicated to the group head, and the other at the higher temp for steam wand to froth milk. You sound like you know your stuff! Any thoughts?
@@chasvonplatten1298 you should get a profitec pro 600 dual boiler, independent dual PID with adjustable preinfusion with option to switch to single. It has an E61 group head with flow restrictor. If it’s lever you want, Nurri L-Type P800.
@Alejandro Sevillano Thank you Sir. Not finding the exact Nurri model number you provide. Closest appears to be: L-TYPE LEVA S.A. at approximately $7,000.00 would it be the unit you recommend for leva double boiler?
Back when having a grandfather really meant you also had a mentor, a teacher, and a very wise and powerful friend. You are an amazing man Salvatore, thank you for sharing your amazing skills and wisdom with us. After using a Rancilio Classe 5 commercial machine since 2016, in 2023 I purchased a Profitec Pro 800 lever espresso machine; and my morning lattes have never tasted better!
Man with an Italian accent and a life’s passion for expresso demonstrates pulling a shot on a machine he custom built.
TH-cam has cute opinions on his tamping technique. Priceless.
Occasionally asking “why” leads to better opinions.
Salvatore is a master of espresso and I dream someday of owning such a work of art custom made lever machine.
I was watching that and it reminded me of the worst coffee I ever had at a shop.
Then he pulled a fantastic looking shot, and I was left slightly confused. Now I’m just curious.
The way he tamps reminds me of this time I was in Paris and got some macaroons at a cafe nearby the Jardin des Tuileries. I saw they had a home-style Rocket espresso machine off to the side so I asked for a café... I witnessed the most unusual tamping of my life, without a level surface or regard to level grounds distribution. And yet, somehow, it was a delicious, balanced, and caramelly shot. I guess they had it dialed in just so 🤷🏻♂️. Beautiful machine! I found the video very enjoyable.
Skilled Baristas don’t use all these gadgets that there is out today. It’s sorta like that chef that eye balls his ingredients. After they get it down they get it down. I personally don’t use scales to weigh my shots. I think it takes away the human element and it’s less fun and becomes more a chore.
Tamping doesn't mean a thing. You could do it with your thumb.
Christ that grinder took forever to fill that basket
Very nice
That grinder is soooo slow 😮
Ciao Salvatore si prego poi spiegare si questo macchina si il tipo dipper o thermosiphon. Pura sia questa macchina ha il regolatore per il temperatura per il aqua PID. Grazie mille.
Your tamping method needs its own video.
I travel all over southwestern EU for work, never pay more than 1euro for an espresso at your typical corner café and am never disappointed, back home in New England a shot of espresso usually costs double what I pay in EU and never seems to be as good?
Europeans buy good coffee beans
Do you manufacture these yourself?
Beautiful machine
how much for an identical style single head machine?
все чудесно, кроме того что он не знает вес кофе (а значит что вес не стабилен а значит что кофе всегда разный по вкусу) и бьет по рожку когда темперует
I buy one from him
Italian accent? 😂😂😂😂. OK!
omg this tamping again 🙄😒
Traditionally Italians don’t tamper hard, so he’s just doing the Italian style.
I'm stealing my girlfriends account but I cba logging back & forth.
I've been obsessed with levers ever since I picked up shifts in black Chapel in Wandsworth circa 2012ish, the owner ant is a kiwi & pulled some amazing shots. Right now I've stolen my friends lever, he found it in a Spanish office building they were clearing out & managed to get it before it was thrown away.
So my analysis, suuuuper dark roast & hes probably dosing around 21-22g. Now tamping is really ritualistic but I can only assume this technique works to distribute the grounds more evenly (really important when using a lever) he finishes with a twist keeping the seal In place so no channeling. Now If my assumptions are correct, the best practise I've found for this is to knock the portability on a counter before tamping to settle everything down & get rid of air pockets. Now the tamping itself I've not really found to be overly important, when the lever is in the lower position its sort of pre infusing with no pressure so gives all the grounds a little chance to suffle, if you lift the handle & pull it down again it sort of does a lazy man's tamp.
But this is what makes a lever so fun, there's so much to play with
Beautiful machine, however your tamping contradicts everything that goes into the preparation of the puck. I would like to see a dual spout extraction and a scale for grams in to grams out. Also, the tapping of the portafilter will always induce channeling. The only reason there was no indication of that is due to the single spout. Your naked portafilter demo showed gross channeling.
Not that the customers cares in the slightest as it is impossible to notice in the final beverage.
@@rogerbaker1670 I beg to differ as someone who knows what he is talking about with decades of experience in coffee, technical and education. You might want to comment on something else because on this topic you probably don’t have the skill or background to speak.
@Alejandro Sevillano I am looking for a high-end single group leva-style home professional machine. Ideally double boiler so one boiler dedicated to the group head, and the other at the higher temp for steam wand to froth milk. You sound like you know your stuff! Any thoughts?
@@chasvonplatten1298 you should get a profitec pro 600 dual boiler, independent dual PID with adjustable preinfusion with option to switch to single. It has an E61 group head with flow restrictor. If it’s lever you want, Nurri L-Type P800.
@Alejandro Sevillano Thank you Sir. Not finding the exact Nurri model number you provide. Closest appears to be: L-TYPE LEVA S.A. at approximately $7,000.00 would it be the unit you recommend for leva double boiler?
Learn how to tamper your espresso... JFC