Very helpful video. Thanks. I enjoy all of your content. Especially the ones that show the internals of the machines. I really appreciate the time you all put into those.
I finally took the plunge with a Profitec 600 equipped with FC. It's pretty intimidating. I've got a feeling I'll be coming back to this video quite often.
Hi Billy, Congrats on your new Pro 600 w/FC. I'm sure you'll get the hang of it and the easy methods in this video are a great place to start! More base flow profiles with graphs and other flow info available in this article: www.wholelattelove.com/blogs/articles/intro-to-calculating-flow-rate-on-e61-group-machines Marc
Great video, just so i understand better. Is flow control only done during pre infusion/first drip? Can we adjust the flow on the Synchronika throughout the 'post-drip' extraction? Thank you
Hi d, Thanks for the comment and question. You can use flow after first drip. A common method is ramping down the flow rate as shot progresses. Or reducing flow rate if you notice shot is coming too fast. Marc
Hi! Just upgraded from a breville bambino to a profitec pro 400 with FC and it's quite the learning curve but loving it so far..just wondering if this technique works with auto preinfusion? For a light and fresh coffee would you recommend turning off the auto preinfusion and doing this FC technique instead? Thanks so much
So for a starting point you dial in with the stock flow (1 1/4) from start to finish ? No pre infusion right ? And then you apply the profile you want, am I right ? Thanks a lot.
Hi daq, yes, dial in with stock flow at 1 1/4 turns open and then apply profile. Depending on profile used a slight grind size adjustment may be beneficial but you'll need to observe and taste to determine that. If needed it's usually slightly finer for profiles beginning with low flow and slightly coarser if starting with a higher flow rate. Marc
Hey ba, Depends a bit on coffee and how it was stored. On average, for properly stored coffee I'd have a go with the older coffee profile at 6-8 weeks from roast. Marc
So you are following the flow rate, rather than monitoring the pressure? if so, does this mean it would be ok to replace the flow control pressure meter with a thermometer on the group?
Hi, Yes it's more about the flow rate but the pressure reading can help drive decisions on changing the flow rate. Like during an extraction you're likely to see the pressure drop a bit as solids are removed from the puck and resistance to flow is lower. If temperature is a more important metric then you can change out the pressure gauge for thermometer. There are even devices that can measure both simultaneously.
Hey Marc, it is me again. I have finally decided on getting a profitec pro 700. I have just watched this video and have a question about flow control. The rule of thumb on extracting espresso is between 25 - 30 seconds with the ration 1 : 2. Lets say if we are playing around with the flow control, do we ignore the extraction time and only focusing on the ratio or how? I am totally lost on it. Thanks in advance, Marc!
Hi Gavin. The Pro 700 will not disappoint! When using flow you want to keep time in the back seat. It's a consideration but only in the most basic terms. For example if you do a long low flow pre-infusion you could run 15 seconds with pump on before seeing drips and increasing the flow rate. You do not want the rest of the extraction to complete in an additional 10-15 seconds. Not unusual for profiles with low flow rates to run >40 seconds from pump on. So do use ratios and taste as your guide. Basic guidance - sour flavors indicate under-extraction so decrease grind size and/or increase length of extraction. Bitter flavors indicate over-extraction so increase grind size and/or decrease length of extraction. Another tip: If you dial in a coffee at a stock flow rate and then do a long low flow pre-infusion you will generally want to decrease grind size a bit. Hope that helps and enjoy your new machine! Marc
Thank you for the video on how to start using my new Profitec Pro 400 with the FREE flow rate from you guys. Can't wait to go down the rabbit hole with this one. Is it safe to say that 1 1/4 turns of the knob would be the same as factory flow rate with the Pro 400 too?
Thanks Marc, interesting... so if one always has med-light fresh coffee, then having a basic pre-infusion, i think, would be the same as the profile you show here for the light/fresh roast ? Seems so.... I am trying to justify why getting the Bezzera Matrix DE would NOT be limiting to me as it does not have Flow control as such... Or am I talking nonsense? Tx Mark.
Hi Mark, You're welcome. Basic pre-infusion really isn't the same as a running a long duration low flow rate as there's no real pressure behind a basic pre-infusion. In most cases a small amount of water pre-wets the coffee. That water generally does not go all the way through the puck of coffee in the portafilter so much of the puck remains dry prior to full flow and pressure being applied. That said. flow control is not required and excellent espresso is possible without it. Flow control just gives one more capabilities and the ability to modify extractions and control flavor. It's especially useful if you'd always be using very fresh from roast specialty coffees, single origins etc. Marc
@@Wholelattelovepage well I do usually have fresh single origin coffees so then perhaps the Berreza Matrix DE is not the machine for me... 😭😔 I just love its unique ability to be able to give a volumetric dose.
Hi Marc, assuming you are using a Synchronika through the water tank (hence no “automatic” pre-infusion) and that you are brewing dark roasted coffee, how do you combine the need to start with a very slow flow to do pre-infusion with the aggressive flow required by the type of beans? Many thanks!
Hi PDP, Thanks for the question. Very easy! Just open the FC valve a bit to start and get your pre-infusion. Then, open the valve 1.25 to 1.5 turns for more aggressive flow. Marc
Hello, great video. I think I understood the flow management. But from a practical point of view, finally what is the purpose of the gauge reading the pressure? Isn't there a way to manage the shot based only on the gauge ? (finally the questions I ask betray maybe that I didn't understand well).
Hi bttb, Thanks for the question. Yes, you can manage the extraction based on reading from the group gauge. You'll know when you're running a long low pressure/flow rate pre-infusion by watching the gauge. Those are typically done in the 1-3 bar range. Then when you increase rate you'll see the pressure rise. Marc
Hi Marc, I tried to get my flow rates for the Profitec Pro 400 and it had pre infusion on. I would just let preinfusion run and start the timer after it was done. Then I’d subtract the preinfusion weight and divide by 20 seconds. This was pretty fun and reminds me of engineering classes with fluids and Thermo with a HX! Below are my results: 1/8 turn = 3.13 g/s 1/4 turn = 4.15 g/s 1/2 turn = 6.1 g/s 3/4 turn = 7.3 g/s 1 turn = 8.3 g/s 1 1/4 turn = 9.0 g/s What do you think?
Hi Andre, Thanks for the report. Your flow rates are on average a couple grams per second higher than what I typically get from a vibration pump machine. Not a big deal as there is some variation between machines. The 3g at 1/8 turn seems rather high. I'm usually around 2g/s at a 1/4 turn. One thing to check is that when the valve is fully closed you have no flow. Marc
If I for example turn the lever to a default machine's flow rate, will it be the same brew as with the stock non adjustable mushroom? Does installing the flow profiler change the workflow from default, or you can set the flow and forget it if you are not using it actively? I'm worried about this as the machine needs a spring change in the bottom part, which as I understand controls short pre-infusion.
Hi SD, Thanks for the question! Yes, if you open to 1.25 turns from closed/no flow position it will be the same brew as though no flow control were installed - so no change to workflow. Set and forget. I've been working with flow for a number of years now. I've used it with the stock spring and the slightly beefier spring now installed with flow control on Profitec and ECM machines. The purpose of the beefier spring is to prevent leaks from the E61 exhaust when using very high flow rates. I've never had a leak with the stock spring and I've used many FC equipped machines with the stock spring. It must be a very rare occurrence. The beefier spring can also prevent a "dolphin" sound coming from the group. Another rare occurrence which I've never encountered. End of day the spring has no effect on extraction. Marc
hi mark… i have a question here. but first. thanks a lot for your effort.. i am from europe so i wont be able to give anything in return one day but my appreciation… big thanks 🙏 me, Profiec 600 with ecm flow control installed. when i close the flow control lever completely i still have a flow rate of 1,9 ml/second. On your graph the valve closes completely… any comments welcome.. … Valve/Flow G/S: 0 = 2; 1/4 = 3ml; 2/4 = 4ml; 3/4 = 5ml; 4/4 = 5,6; 5/4= 6; 6/4=6ml… 7/4/FULL/ 8,8 ml.. do i something wrong ? greetings..joh
Hi r, Thanks for the question. Sound like you need to adjust the sleeve on top of the flow control valve so the valve can fully close. This detailed video on maintenance of FCDs covers calibration at about 18:40 th-cam.com/video/Bxh1ik-orFA/w-d-xo.html Hope that helps! Marc
Hi Mark! Thank you for your video! I am receiving my new ECM Sinchronika with flow control today! Also the Ceado E37J. So excited to try them. I usually use Lavazza super crema, which flow profile do you recommend me to use? Thanks!
Hi Stella, You are welcome and congrats on your new machine and grinder! For Super Crema I'd go with the profile for darker roast. SC isn't all that dark compared to some others but it may benefit from the reduction in flow rate after first drip and leave some bitterness or aged flavors out of your cup. Also, if you like the Super Crema you will love the Crema Wave coffee used with the other profile in this video. It's similar to Super Crema yet much fresher, micro-roasted and 100% specialty grade Arabica: www.wholelattelove.com/products/whole-latte-love-crema-wave-whole-bean-espresso Marc
Hi YB, yes, the ECM Synchronika is a beauty! And, very customizable with a variety of wood species available for handles, levers, side panels. Check it out here: www.wholelattelove.com/products/ecm-synchronika-dual-boiler-with-flow-control And here's a ull review video of the Synchronika: th-cam.com/video/NTRA3ZeTwnM/w-d-xo.html Marc
Hi Stella, For brew temperature it's between 195-205F (91-96C) for espresso. Cooler end of range for darker roasts. Higher end for lighter roasts. Super Crema does well at 199F (93C). For steam you can go all the way to 270F for max steam power. If you're newer to frothing milk you may want to use a lower temp. That'll reduce steam power and give you more time to work the milk. Hope that helps! Marc
hey, marc! just got my first flow control machine set up yesterday. i like to roast my own beans, so what type of profile would you recommend for a young dark roast?
Hi Peter, Thanks for the question. Well young and dark kinda crosses the line of these 2 methods. Most of my experience with fresh from roast is medium to light. But, If there's a lot of CO2 still in your beans then the low flow to start is likely to be beneficial if you're getting the brightness. My gut says start with low flow until 1st drip at 10-15 seconds then crank it up to 1.25 turns open (stock flow rate) for the first third to half of the extraction then ramp down to finish to avoid too much flavor of the roast. Marc
Hey Santiago, My pleasure! Check out this link for more flow profiling info and graphs of 5 more profiles: www.wholelattelove.com/blogs/articles/intro-to-calculating-flow-rate-on-e61-group-machines Marc
Great video Mark! I followed your instructions for a lighter roasted coffee, and the first drip came out around 17-18 seconds, but the pressure on the group head gauge doesn’t climb that gradually, it jumped from about 2 bars to 10 bars really quickly. Do you think this could be because I’m grinding too fine? I’m usually 18g of coffee and the machine is a classika. Appreciate any advice!
Hi Joe, Thanks for the comment and question. It's possible your grind is too fine but hard to say for sure. Was the shot good? I honestly don't pay much attention to the group pressure gauge when doing profiles which start with a low flow. Jumping from 2 to 10 bar quickly may be perfectly normal once the puck and headspace fill with brew water. Most common use of the pressure gauge for me is watching in the last 3rd of the shot for the pressure to drop as the puck erodes solids. Marc
@@Wholelattelovepage thanks Marc. Yeah the shot didn’t taste good. I think it channeled as it tasted quite acidic with a thin body. I think I need to invest in a better grinder. My dose Breville control pro doesn’t really do the job for espresso. Would you say this Grindr can really do espresso? It seems to clump a lot, making even distribution hard
Hey Marc Well wow, I've been looking everywhere for some idea on flow, amazing explanation 👏 I use dark roasts so I never knew fast in slow out, what about the pre infusion in dark, if I go high flow straight away as you mention wouldn't that split the puck or cause channelling etc, I'm still waiting for my bottomless portafilter so I cannot tell yet. Or how would you ramp up from Start to finish with dark. Great work though Mark
I hope Marc gets back about this. I have the same question. Whether to try a pre-infusion first before going high, or whether that would defeat the purpose of the profile.
Hi Marc! I just got the flow control kit today and installed. It works amazing!! Really amazing! Only request for future enhancement is to change the shape of knob or the way how it controls the flow if possible because it's kinda too hot to touch the knob (or my fingers touch somewhere) when machine is warmed up 😅
@@Wholelattelovepage I second that request. I love my synchronika with flow control but really have to watch not touching anything when I try to turn the knob... OUCH! It should stand up a bit more or something. If there's a solution, please post it so we know.
I use a Vesuvius for pressure profiling, (which is effectively flow rate). I tend to have a low pressure early on for preinfusion, bump up for the middle of the pull, then tail off with a much reduced pressure because of the increased porousness of the grind as it runs through the shot. The result is spectacular.
Hi PK, Thanks for the comment and sharing your profile. Yes, puck does give up solids and flow rate will naturally increase as shot progresses on a pressure profiling machine. I've had great results on older darker coffees hitting hard off the top - even harder than technique demoed in this video. That aggressiveness off the top pushes finer grind down and restricts flow. Why you sometimes need to go a little coarser with grind if using an aggressive start. Marc
@@Wholelattelovepage Thanks Marc. Yeah, I'm pulling shots from home roasted blend (Sweet Maria's New Classic Espresso to FC to FC+, and consuming usually no longer than 7 days after roast. I would bet the discrepency we have is because you are controlling flow via valve, on the tail it simply doesn't reflect the makeup of the puck, whereas if I'm setting it to pull at 4b near the end, it is going to push 4b no matter, what, which if porous enough will show an increased flow rate. I can see this occur via my Acaia scale.
Hey Shannon, You're welcome! There are a lot of variables in espresso so IMO helps to simplify a bit, learn the ropes and then go to next level as desired. The Crema Wave I used in this video is more of a medium roast. It was fresh at about 2 weeks from roast date so still had some CO2 to off-gas. The long low flow start when extracting allowed the CO2 to off-gas prior to a higher flow rate resulting in lowered brightness and more balance. I've pulled the same coffee without the low flow start and it presents much brighter and less balanced when that fresh. As that coffee ages a low flow start becomes less necessary to get a round flavor. After a few months of aging it may be beneficial to use a more aggressive flow rate to start. Marc
Hi Marc, does that mean dialing in the grind is no longer that important. Or will you even not to dialing in on purpose to experience the taste and flavour that previously cannot be had?
Hey Sam, Thanks for the question. Dialing in is always important - even with flow control. That said, flow control allows for real time correction of grind that is not perfectly dialed in. Marc
Hi Marc, thanks for your reply. I just learnt that will not fit on futurmat custom. Can you point me to commercial machine with "unhiden" group where I can instal your valve, please? Thanks a lot
Hi Marc, Thank you for verifying. And I understand why. Based on evolution, on commercial machines pressure flowing is controlled electrically, so manually we can control it on home machines only. Thank you for your time and effort.
Hi Cobra, Thanks for the question. May take some trial and error on your part to find what works best. I have tasted impressive results on decaf espresso by brewing at higher than normal brew pressure of 12 bar using a higher than normal flow rate. This was a couple of years ago and It's rare I drink decaf but it was far better than expected.
@@Wholelattelovepage Thank you for the reply! I just needed some idea where to start. I'm expecting plenty of trial and error. Appreciate your efforts on the comments and videos. I'm certain it's lots of work. 👍🏻
Hi Marc, for example my machine using vibrating pump and the flow rate is 10g/s. If I want install needle valve adjusting the flow rate to 7g/s. start from pre-infusion until finish will have static flow. Is it will have a good espresso if using static flow rate for 7g/s than stock flow rate 10g/s?
Hey fs, Thanks for the question. Maybe, depends on the coffee. In very general terms for very fresh and light roasts I tend to use a very low flow rate to start until first drip then adjust to a medium flow rate. For older and/or darker roasts I use a high flow rate to start then back off to a medium to low flow rate to finish. Hope that helps! Marc
Hi Marc, awesome video as usual. With flow control do water temperature adjustments for darker or lighter roasts make any difference like they do without flow control? Cheers Marc.
I have a profitec pro 600 with flow control on order. I roast my own beans, so my beans are never more than a week away from roasted. My level of roast changes with my mood --- so since my beans are fresh - do I make the decision on which basic scheme based on roast level? In other words, would I always use the slow to fast scheme? You say "fresh or light roast" --- but what if I have a very fresh full city+ roast --- would the fresh outweigh the darker roast and keep me in a slow to fast situation. Or, does the dark roast outweigh the fresh and I'd be in a fast to slow flow rate situation? For Medium roast, that is fresh, slow to fast flow?
Hey Torka, Thanks for the question. For a very fresh coffee regardless of roast level I'd start with slow to medium. Probably has less impact as roast level increases. So yes, freshness IMO outweighs roast level to some extent. But, every coffee is different and so are personal taste preferences. So best thing is to try a profile, taste and try another with a change. Dark roast should off-gas faster than light. For medium roast fresh like the Crema Wave I used in the video go with slow to medium decreasing the low flow duration as the coffee ages out to about 4 weeks. Hope that helps! Marc
Marc. Big question on my eureka mignon specialista I opened it up to clean burrs. I took top burr off cleaned it vacuumed it etc now I just put top burr on I don’t know if there’s any aligning it because I moved burr away so I don’t know if the burr went on like at the factory. Is that ok or is there a process to align top burr. Thanks a bunch.
Hi BP, Thanks for the question. In all the Mignon grinders I've used the top burr is fixed so just put it back on and tighten the 3 screws and you should be good to go. No alignment needed and since it's the bottom burr which adjusts to change grind size you do not loose your grind setting and there's no need to recalibrate. Marc
Hi Marc well done with the video as always, one question though, is the flow control kit applicable to other e61 machine for example, rocket appartamento to begin with?
@@Wholelattelovepage Thanks Marc for all the information so far! I JUST lowered the brew pressure on my machine too today with using a pressure gauge on the group head from 13 BAR to 9 and WOW honestly what a huge difference. The flavors that come out of the espresso now are next level. Using the same coffee for my testing prior to the change the nose and taste lacked depth and character and was just average. Now I'm able to get a really nice show with out the espresso flowing out over pressured IMO. I am consistently able to pull 20g in at 45g out in about 25-30 seconds with 40ml of liquid and about 20ml of crema. My milk drinks even end up better for the fact I think the espresso is extracted much better. I can't imagine what I could get with utilizing a flow control system to imitate something like a higher end machine and restricting it down to 3-6 Bar and then ramping it back up... Just need to find $250 haha.
Hi Richard, You're welcome! While pressure and flow are related they are a bit different. When I'm using a flow rate I pay little attention to the group mounted pressure gauge. But, same general principles presented here can transfer to pressure profiling. Less aggressive to start when using fresh and or light roast and more aggressive to start for darker, blends or older coffees. I'm sure I'll be back around to more on the Crem One Profiler. One advantage it has over E61 flow control is the ability to precisely repeat a previous pressure profile when desrired. Marc
Hi sG, I prefer starting at stock flow rate and tapering flow as the shot progresses. I've also had very good results from the sweet bump profile found in this article: www.wholelattelove.com/blogs/articles/intro-to-calculating-flow-rate-on-e61-group-machines Marc
Hey John, For espresso purist I recommend the ECM Classika. "Low priced" depends on your perspective. It's a E61 group, PID, flow control, vibe pump, single boiler machine. Check out user reviews here: www.wholelattelove.com/products/ecm-classika-pid-espresso-machine-with-flow-control Marc
I've got a rotary E61 and the line pressure from mains water plumbed in is 3bar. So I get 3.2g/s using the E61's native pre-infusion and 8.8g/s with the pump on and pushing 9bar. I only ever drink light/medium roast that's no more than 1-2 weeks old. So I'm left wondering if there's any benefit to using a E61 mushroom flow controller like this over the machine's own pre-infusion?
Hi George, Thanks for sharing your details. If you are only ever drinking light/med roast what you have no can work for you. With flow control on the mushroom you'd be able to finesse things a bit more if desired like have the ability to tail off flow toward end of shot. Marc
Marc - thanks for that. It is very informative. I take it from your comments in the video, the gauge that is measuring pressure is not really all that important. It seems that once you know the flow rates, you go by the lever position, not the gauge reading? That would suit me, because I already have a temperature gauge installed and find that useful. I thought you used to sell the control unit as a separate item to retrofit ECM and Rocket machines, but I can't see it on your website (I suspect postage might kill the deal for me any way. I'm in Oz)
Hi Steve, You're welcome. I wanted to keep it simple in this video but yes, I am more concerned with flow rates. The pressure gauge does give some information. Like you'll see pressure decrease during an extraction if using a constant flow rate as the puck erodes. Could that drive a change in flow rate? Maybe but depends on what one is trying to achieve. At this point we're only offering flow control on new machines or for customer who purchased an ECM or Profitec without it in the past. This is due to limited supply. Unfortunately we only ship to US and Canada. Marc
Hi NO, Thanks for the question. Here's my video introducing flow control on Bezzera machines. Flow rates are a little different than those discussed in this video but the principles are the same. For the Bezzera machines I've used with flow it's 1 valve turn open for the stock flow rate and they tend to have lower maximum flow rates than Profitec and ECM machines. That's not a big deal as the vast majority of flow profiles use lower than stock flow rates: th-cam.com/video/kNdhZ6qTjps/w-d-xo.html Marc
@@Wholelattelovepage Thank you Marc! Is it possible to buy that bezzeras flow rate tool and equip my Bezzera Mitica? Or it is only with new bezzera machine?
l plan to buy this machine and unfortunately l just know how to drink coffee. l graduated from university with a very good degree but damn this issue is more complicated than macro economy class. feel like an idiot. Is it possible to learn these(flow control, pre infusion etc in a small time? This is way too complicated:(
Hi Marc! I am using the flow control on my Profitec Pro 500, the issue I am having is that when I open the flow profile even 1/4 turn, I get a flow rate of around 7 grams per second and it stays approx the same no matter how far I open it up. Any ideas how I can resolve that issue? Thanks!
Hey MH! My guess is your flow control is not closing all the way. If you close it and run the pump are you still getting flow from the group head? If so, it's likely the sleeve which the control knob mounts into has slid down a bit and is preventing full closure of the valve. To correct, loosen the knob and lift the sleeve up a bit. Then close the valve fully and leave a gap between the base of the sleeve and the top of the mushroom. Then tighten the knob to hold the sleeve in place. If needed, here's a video covering the topic: th-cam.com/video/ms_o8ev-MyM/w-d-xo.html Hope that helps! Marc
Hi sf, flow control allows you to change the flow rate of brew water to the coffee puck. As covered in the video a very common use is lowering the flow rate initially on fresh from roast coffees to decrease bright/acidic flavors. Marc
when you dialed your grinder at stock flow to taste successfully, adjust grind size to the chosen profile as stated in the video and extract by weight and ignore time completely.
Hi Xavier, If you had a flow control on Appartamento you could apply the same procedures. Keep in mind the brew temps will be harder to deal with as in most cases the non-PID Appartamento will need flushes to manage brew temps. Marc
One of the best and easiest to understand video with real good tips on flow profiling. Love it.
Thank you so much for the wealth of information. Very useful and well presented.
You're very welcome!
Very helpful video. Thanks. I enjoy all of your content. Especially the ones that show the internals of the machines. I really appreciate the time you all put into those.
Hey sam, You are welcome and thanks for the comment!
Marc
Wonderful and educational video on flow profiling, Marc.
Hey DL, Thanks for the comment!
Marc
I finally took the plunge with a Profitec 600 equipped with FC. It's pretty intimidating. I've got a feeling I'll be coming back to this video quite often.
Hi Billy, Congrats on your new Pro 600 w/FC. I'm sure you'll get the hang of it and the easy methods in this video are a great place to start! More base flow profiles with graphs and other flow info available in this article: www.wholelattelove.com/blogs/articles/intro-to-calculating-flow-rate-on-e61-group-machines
Marc
Same here
This is a great video. New Synchronika owner with flow control. This machine is so much fun toying with the flow for your own custom shots.
Hey Naf, Thanks for the comment and nice machine. Flow can have a huge impact and the experimenting is fun!
Marc
Again excellent video on flow control, thank you 🙏
Great video, just so i understand better. Is flow control only done during pre infusion/first drip? Can we adjust the flow on the Synchronika throughout the 'post-drip' extraction? Thank you
Hi d, Thanks for the comment and question. You can use flow after first drip. A common method is ramping down the flow rate as shot progresses. Or reducing flow rate if you notice shot is coming too fast.
Marc
Very interesting. Thanks for such an informative video.
Our pleasure!
Marc
You emit pure sympathy, Marc! Thank you so much for all these awesome videos, I learned so much! :)
Hey GP, You are welcome! Thanks for the comment!
Marc
Thank you for this video. It helped me a lot.
Hi! Just upgraded from a breville bambino to a profitec pro 400 with FC and it's quite the learning curve but loving it so far..just wondering if this technique works with auto preinfusion? For a light and fresh coffee would you recommend turning off the auto preinfusion and doing this FC technique instead? Thanks so much
Hi M, That's a nice upgrade! Yes, I would turn off the automatic PI and use this technique for a light, fresh coffee.
Marc
So for a starting point you dial in with the stock flow (1 1/4) from start to finish ? No pre infusion right ? And then you apply the profile you want, am I right ? Thanks a lot.
Hi daq, yes, dial in with stock flow at 1 1/4 turns open and then apply profile. Depending on profile used a slight grind size adjustment may be beneficial but you'll need to observe and taste to determine that. If needed it's usually slightly finer for profiles beginning with low flow and slightly coarser if starting with a higher flow rate.
Marc
How many weeks or months after the roast date are the beans considered older for the high to low flow rate process? Thank you
Hey ba, Depends a bit on coffee and how it was stored. On average, for properly stored coffee I'd have a go with the older coffee profile at 6-8 weeks from roast.
Marc
So you are following the flow rate, rather than monitoring the pressure? if so, does this mean it would be ok to replace the flow control pressure meter with a thermometer on the group?
Hi, Yes it's more about the flow rate but the pressure reading can help drive decisions on changing the flow rate. Like during an extraction you're likely to see the pressure drop a bit as solids are removed from the puck and resistance to flow is lower. If temperature is a more important metric then you can change out the pressure gauge for thermometer. There are even devices that can measure both simultaneously.
Hey Marc, it is me again. I have finally decided on getting a profitec pro 700. I have just watched this video and have a question about flow control. The rule of thumb on extracting espresso is between 25 - 30 seconds with the ration 1 : 2. Lets say if we are playing around with the flow control, do we ignore the extraction time and only focusing on the ratio or how? I am totally lost on it. Thanks in advance, Marc!
Hi Gavin. The Pro 700 will not disappoint! When using flow you want to keep time in the back seat. It's a consideration but only in the most basic terms. For example if you do a long low flow pre-infusion you could run 15 seconds with pump on before seeing drips and increasing the flow rate. You do not want the rest of the extraction to complete in an additional 10-15 seconds. Not unusual for profiles with low flow rates to run >40 seconds from pump on. So do use ratios and taste as your guide. Basic guidance - sour flavors indicate under-extraction so decrease grind size and/or increase length of extraction. Bitter flavors indicate over-extraction so increase grind size and/or decrease length of extraction. Another tip: If you dial in a coffee at a stock flow rate and then do a long low flow pre-infusion you will generally want to decrease grind size a bit. Hope that helps and enjoy your new machine!
Marc
Great video, when you mention about the drips coming through, if using a bottomless portafilter is it the same, as the first few drops appear?
Yes, exactly
Thank you for the video on how to start using my new Profitec Pro 400 with the FREE flow rate from you guys. Can't wait to go down the rabbit hole with this one. Is it safe to say that 1 1/4 turns of the knob would be the same as factory flow rate with the Pro 400 too?
Hey coastie, yes 1.25 turns gives stock flow rate.
Marc
Thanks Marc, interesting... so if one always has med-light fresh coffee, then having a basic pre-infusion, i think, would be the same as the profile you show here for the light/fresh roast ? Seems so.... I am trying to justify why getting the Bezzera Matrix DE would NOT be limiting to me as it does not have Flow control as such... Or am I talking nonsense? Tx Mark.
Hi Mark, You're welcome. Basic pre-infusion really isn't the same as a running a long duration low flow rate as there's no real pressure behind a basic pre-infusion. In most cases a small amount of water pre-wets the coffee. That water generally does not go all the way through the puck of coffee in the portafilter so much of the puck remains dry prior to full flow and pressure being applied. That said. flow control is not required and excellent espresso is possible without it. Flow control just gives one more capabilities and the ability to modify extractions and control flavor. It's especially useful if you'd always be using very fresh from roast specialty coffees, single origins etc.
Marc
@@Wholelattelovepage well I do usually have fresh single origin coffees so then perhaps the Berreza Matrix DE is not the machine for me... 😭😔 I just love its unique ability to be able to give a volumetric dose.
Hi Marc, assuming you are using a Synchronika through the water tank (hence no “automatic” pre-infusion) and that you are brewing dark roasted coffee, how do you combine the need to start with a very slow flow to do pre-infusion with the aggressive flow required by the type of beans? Many thanks!
Hi PDP, Thanks for the question. Very easy! Just open the FC valve a bit to start and get your pre-infusion. Then, open the valve 1.25 to 1.5 turns for more aggressive flow.
Marc
Thank you, Marc! Your follow up on questions is amazing
Hello, great video. I think I understood the flow management. But from a practical point of view, finally what is the purpose of the gauge reading the pressure? Isn't there a way to manage the shot based only on the gauge ? (finally the questions I ask betray maybe that I didn't understand well).
Hi bttb, Thanks for the question. Yes, you can manage the extraction based on reading from the group gauge. You'll know when you're running a long low pressure/flow rate pre-infusion by watching the gauge. Those are typically done in the 1-3 bar range. Then when you increase rate you'll see the pressure rise.
Marc
Hi Marc,
I tried to get my flow rates for the Profitec Pro 400 and it had pre infusion on. I would just let preinfusion run and start the timer after it was done. Then I’d subtract the preinfusion weight and divide by 20 seconds. This was pretty fun and reminds me of engineering classes with fluids and Thermo with a HX! Below are my results:
1/8 turn = 3.13 g/s
1/4 turn = 4.15 g/s
1/2 turn = 6.1 g/s
3/4 turn = 7.3 g/s
1 turn = 8.3 g/s
1 1/4 turn = 9.0 g/s
What do you think?
Hi Andre, Thanks for the report. Your flow rates are on average a couple grams per second higher than what I typically get from a vibration pump machine. Not a big deal as there is some variation between machines. The 3g at 1/8 turn seems rather high. I'm usually around 2g/s at a 1/4 turn. One thing to check is that when the valve is fully closed you have no flow.
Marc
@@Wholelattelovepage I might just redo the evaluation and turn off the pre infusion to double check my work lol Thanks Marc!
If I for example turn the lever to a default machine's flow rate, will it be the same brew as with the stock non adjustable mushroom? Does installing the flow profiler change the workflow from default, or you can set the flow and forget it if you are not using it actively? I'm worried about this as the machine needs a spring change in the bottom part, which as I understand controls short pre-infusion.
Hi SD, Thanks for the question! Yes, if you open to 1.25 turns from closed/no flow position it will be the same brew as though no flow control were installed - so no change to workflow. Set and forget. I've been working with flow for a number of years now. I've used it with the stock spring and the slightly beefier spring now installed with flow control on Profitec and ECM machines. The purpose of the beefier spring is to prevent leaks from the E61 exhaust when using very high flow rates. I've never had a leak with the stock spring and I've used many FC equipped machines with the stock spring. It must be a very rare occurrence. The beefier spring can also prevent a "dolphin" sound coming from the group. Another rare occurrence which I've never encountered. End of day the spring has no effect on extraction.
Marc
@@Wholelattelovepage Thanks for the reply! I just got my FC valve today and had some doubts, but now it's all clear :)
hi mark… i have a question here. but first. thanks a lot for your effort.. i am from europe so i wont be able to give anything in return one day but my appreciation… big thanks 🙏 me, Profiec 600 with ecm flow control installed. when i close the flow control lever completely i still have a flow rate of 1,9 ml/second. On your graph the valve closes completely… any comments welcome.. … Valve/Flow G/S: 0 = 2; 1/4 = 3ml; 2/4 = 4ml; 3/4 = 5ml; 4/4 = 5,6; 5/4= 6; 6/4=6ml… 7/4/FULL/ 8,8 ml.. do i something wrong ? greetings..joh
Hi r, Thanks for the question. Sound like you need to adjust the sleeve on top of the flow control valve so the valve can fully close. This detailed video on maintenance of FCDs covers calibration at about 18:40 th-cam.com/video/Bxh1ik-orFA/w-d-xo.html
Hope that helps!
Marc
Hi Mark! Thank you for your video!
I am receiving my new ECM Sinchronika with flow control today! Also the Ceado E37J. So excited to try them. I usually use Lavazza super crema, which flow profile do you recommend me to use? Thanks!
Hi Stella, You are welcome and congrats on your new machine and grinder! For Super Crema I'd go with the profile for darker roast. SC isn't all that dark compared to some others but it may benefit from the reduction in flow rate after first drip and leave some bitterness or aged flavors out of your cup. Also, if you like the Super Crema you will love the Crema Wave coffee used with the other profile in this video. It's similar to Super Crema yet much fresher, micro-roasted and 100% specialty grade Arabica: www.wholelattelove.com/products/whole-latte-love-crema-wave-whole-bean-espresso
Marc
@@Wholelattelovepage Thank you Marc! I will do that and next time around I will order some Crema wave to give it a try!
That's a very beautiful espresso machine, may I ask you what's that?
Hi YB, yes, the ECM Synchronika is a beauty! And, very customizable with a variety of wood species available for handles, levers, side panels. Check it out here: www.wholelattelove.com/products/ecm-synchronika-dual-boiler-with-flow-control
And here's a ull review video of the Synchronika: th-cam.com/video/NTRA3ZeTwnM/w-d-xo.html
Marc
@@Wholelattelovepage Thank you
I love your educational videos. Thanks guys!
Hi SC, Thanks for the comment - I love that you took a moment to leave one!
Marc
Hi Marc, one more question. What should I set the steam and extraction boilers temps at? I am going to be using Lavazza super crema for now. Thanks!
Hi Stella, For brew temperature it's between 195-205F (91-96C) for espresso. Cooler end of range for darker roasts. Higher end for lighter roasts. Super Crema does well at 199F (93C). For steam you can go all the way to 270F for max steam power. If you're newer to frothing milk you may want to use a lower temp. That'll reduce steam power and give you more time to work the milk.
Hope that helps!
Marc
hey, marc! just got my first flow control machine set up yesterday. i like to roast my own beans, so what type of profile would you recommend for a young dark roast?
Hi Peter, Thanks for the question. Well young and dark kinda crosses the line of these 2 methods. Most of my experience with fresh from roast is medium to light. But, If there's a lot of CO2 still in your beans then the low flow to start is likely to be beneficial if you're getting the brightness. My gut says start with low flow until 1st drip at 10-15 seconds then crank it up to 1.25 turns open (stock flow rate) for the first third to half of the extraction then ramp down to finish to avoid too much flavor of the roast.
Marc
@@Wholelattelovepage good morning, marc! i would say that your "gut" was spot on ... . thx.
Thank you Mark!!!
Hey Santiago, My pleasure! Check out this link for more flow profiling info and graphs of 5 more profiles: www.wholelattelove.com/blogs/articles/intro-to-calculating-flow-rate-on-e61-group-machines
Marc
Great video Mark! I followed your instructions for a lighter roasted coffee, and the first drip came out around 17-18 seconds, but the pressure on the group head gauge doesn’t climb that gradually, it jumped from about 2 bars to 10 bars really quickly. Do you think this could be because I’m grinding too fine? I’m usually 18g of coffee and the machine is a classika. Appreciate any advice!
Hi Joe, Thanks for the comment and question. It's possible your grind is too fine but hard to say for sure. Was the shot good? I honestly don't pay much attention to the group pressure gauge when doing profiles which start with a low flow. Jumping from 2 to 10 bar quickly may be perfectly normal once the puck and headspace fill with brew water. Most common use of the pressure gauge for me is watching in the last 3rd of the shot for the pressure to drop as the puck erodes solids.
Marc
@@Wholelattelovepage thanks Marc. Yeah the shot didn’t taste good. I think it channeled as it tasted quite acidic with a thin body. I think I need to invest in a better grinder. My dose Breville control pro doesn’t really do the job for espresso. Would you say this Grindr can really do espresso? It seems to clump a lot, making even distribution hard
@@jn8819 Yeah, you probably want a higher end grinder.
Hey Marc
Well wow, I've been looking everywhere for some idea on flow, amazing explanation 👏
I use dark roasts so I never knew fast in slow out, what about the pre infusion in dark, if I go high flow straight away as you mention wouldn't that split the puck or cause channelling etc, I'm still waiting for my bottomless portafilter so I cannot tell yet.
Or how would you ramp up from Start to finish with dark.
Great work though Mark
I hope Marc gets back about this. I have the same question. Whether to try a pre-infusion first before going high, or whether that would defeat the purpose of the profile.
see PK below.
Hi Marc! I just got the flow control kit today and installed. It works amazing!! Really amazing! Only request for future enhancement is to change the shape of knob or the way how it controls the flow if possible because it's kinda too hot to touch the knob (or my fingers touch somewhere) when machine is warmed up 😅
Hi y, Thanks for the comment. Flow control really is amazing! The knob does get warm but no risk of burn. I'll pass along your request.
Marc
@@Wholelattelovepage I second that request. I love my synchronika with flow control but really have to watch not touching anything when I try to turn the knob... OUCH! It should stand up a bit more or something. If there's a solution, please post it so we know.
I use a Vesuvius for pressure profiling, (which is effectively flow rate). I tend to have a low pressure early on for preinfusion, bump up for the middle of the pull, then tail off with a much reduced pressure because of the increased porousness of the grind as it runs through the shot. The result is spectacular.
Hi PK, Thanks for the comment and sharing your profile. Yes, puck does give up solids and flow rate will naturally increase as shot progresses on a pressure profiling machine. I've had great results on older darker coffees hitting hard off the top - even harder than technique demoed in this video. That aggressiveness off the top pushes finer grind down and restricts flow. Why you sometimes need to go a little coarser with grind if using an aggressive start.
Marc
@@Wholelattelovepage Thanks Marc. Yeah, I'm pulling shots from home roasted blend (Sweet Maria's New Classic Espresso to FC to FC+, and consuming usually no longer than 7 days after roast. I would bet the discrepency we have is because you are controlling flow via valve, on the tail it simply doesn't reflect the makeup of the puck, whereas if I'm setting it to pull at 4b near the end, it is going to push 4b no matter, what, which if porous enough will show an increased flow rate. I can see this occur via my Acaia scale.
Please tell me, the grind needs to be adjusted to set 1.4 turns for 18 g. Expresso 36 g. In 25 seconds. And you can experiment with these settings.
Great video Marc. Thanx for simplifying the process. One day that Synchronika will be in my coffee bar. Ha ha
Hey CCG, You are welcome! You'll have to rip the Synchronika from my dead hands!
Marc
Mark, thanks for the clear video on how to use flow control for light and dark roast. For a medium roast, you don't use the flow control?
Hey Shannon, You're welcome! There are a lot of variables in espresso so IMO helps to simplify a bit, learn the ropes and then go to next level as desired. The Crema Wave I used in this video is more of a medium roast. It was fresh at about 2 weeks from roast date so still had some CO2 to off-gas. The long low flow start when extracting allowed the CO2 to off-gas prior to a higher flow rate resulting in lowered brightness and more balance. I've pulled the same coffee without the low flow start and it presents much brighter and less balanced when that fresh. As that coffee ages a low flow start becomes less necessary to get a round flavor. After a few months of aging it may be beneficial to use a more aggressive flow rate to start.
Marc
Hi Marc, does that mean dialing in the grind is no longer that important. Or will you even not to dialing in on purpose to experience the taste and flavour that previously cannot be had?
Hey Sam, Thanks for the question. Dialing in is always important - even with flow control. That said, flow control allows for real time correction of grind that is not perfectly dialed in.
Marc
Hi Marc, is it possible to instal on commercial machine? Thanks s lot
Hi f, yes if the machine has an E61 group head.
Marc
Hi Marc, thanks for your reply. I just learnt that will not fit on futurmat custom. Can you point me to commercial machine with "unhiden" group where I can instal your valve, please? Thanks a lot
@@familyarttess1081 Unfortunately there are not any true commercial machines using E61 groups
Hi Marc,
Thank you for verifying. And I understand why. Based on evolution, on commercial machines pressure flowing is controlled electrically, so manually we can control it on home machines only. Thank you for your time and effort.
great informative video Marc
Thanks 👍
Marc
Great Vidéo! So don't you you use pre infusion when doing a flow profiled shot?
Hey red, Thanks for the comment and question. Profiles which start with a long low flow portion could be considered pre-infusion.
Marc
Do I use pre-infusion? or not needed?
Hey sick, if you're doing the long low flow start that's comparable to a pre-infusion but a whole latte better! No pre-infusion needed.
Marc
Any proven profiles for handling relatively fresh, medium roast decaf? 🤔
I've been all over the Internet and nobody agrees.
Hi Cobra, Thanks for the question. May take some trial and error on your part to find what works best. I have tasted impressive results on decaf espresso by brewing at higher than normal brew pressure of 12 bar using a higher than normal flow rate. This was a couple of years ago and It's rare I drink decaf but it was far better than expected.
@@Wholelattelovepage Thank you for the reply! I just needed some idea where to start. I'm expecting plenty of trial and error. Appreciate your efforts on the comments and videos. I'm certain it's lots of work. 👍🏻
Hi Marc, for example my machine using vibrating pump and the flow rate is 10g/s. If I want install needle valve adjusting the flow rate to 7g/s. start from pre-infusion until finish will have static flow. Is it will have a good espresso if using static flow rate for 7g/s than stock flow rate 10g/s?
Hey fs, Thanks for the question. Maybe, depends on the coffee. In very general terms for very fresh and light roasts I tend to use a very low flow rate to start until first drip then adjust to a medium flow rate. For older and/or darker roasts I use a high flow rate to start then back off to a medium to low flow rate to finish. Hope that helps!
Marc
Hi Marc, awesome video as usual. With flow control do water temperature adjustments for darker or lighter roasts make any difference like they do without flow control? Cheers Marc.
Hi Craig, Thanks for the comment! I'd still go with the general guidance of lighter roast higher temp and darker roast cooler. Marc
@@Wholelattelovepage thanks Marc.
I have a profitec pro 600 with flow control on order. I roast my own beans, so my beans are never more than a week away from roasted. My level of roast changes with my mood --- so since my beans are fresh - do I make the decision on which basic scheme based on roast level? In other words, would I always use the slow to fast scheme? You say "fresh or light roast" --- but what if I have a very fresh full city+ roast --- would the fresh outweigh the darker roast and keep me in a slow to fast situation. Or, does the dark roast outweigh the fresh and I'd be in a fast to slow flow rate situation? For Medium roast, that is fresh, slow to fast flow?
Hey Torka, Thanks for the question. For a very fresh coffee regardless of roast level I'd start with slow to medium. Probably has less impact as roast level increases. So yes, freshness IMO outweighs roast level to some extent. But, every coffee is different and so are personal taste preferences. So best thing is to try a profile, taste and try another with a change. Dark roast should off-gas faster than light. For medium roast fresh like the Crema Wave I used in the video go with slow to medium decreasing the low flow duration as the coffee ages out to about 4 weeks. Hope that helps!
Marc
Marc. Big question on my eureka mignon specialista I opened it up to clean burrs. I took top burr off cleaned it vacuumed it etc now I just put top burr on I don’t know if there’s any aligning it because I moved burr away so I don’t know if the burr went on like at the factory. Is that ok or is there a process to align top burr. Thanks a bunch.
Hi BP, Thanks for the question. In all the Mignon grinders I've used the top burr is fixed so just put it back on and tighten the 3 screws and you should be good to go. No alignment needed and since it's the bottom burr which adjusts to change grind size you do not loose your grind setting and there's no need to recalibrate.
Marc
Love it mark! Love it! 🙏🙏
Hey TCCCP, Thanks a whole latte for the comment - glad you enjoyed
Marc
Is the e61 flow control available as kit for self install? For an ECM espresso machine.
Yes it is.
Hi Marc well done with the video as always, one question though, is the flow control kit applicable to other e61 machine for example, rocket appartamento to begin with?
Hi Kelvin, We have tested on e61 group machines from other manufacturers and they work.
Marc
@@Wholelattelovepage thanks for your reply, what is the purpose of having the harder spring included in the package?
Does this work with a rocket appartamento being that it’s heat exchange?
Hi JP, Flow control can be used on HX machines. As the Appartamento is not PID you will need to do a cooling flush as needed.
Marc
@@Wholelattelovepage Thanks Marc for all the information so far! I JUST lowered the brew pressure on my machine too today with using a pressure gauge on the group head from 13 BAR to 9 and WOW honestly what a huge difference. The flavors that come out of the espresso now are next level. Using the same coffee for my testing prior to the change the nose and taste lacked depth and character and was just average. Now I'm able to get a really nice show with out the espresso flowing out over pressured IMO.
I am consistently able to pull 20g in at 45g out in about 25-30 seconds with 40ml of liquid and about 20ml of crema. My milk drinks even end up better for the fact I think the espresso is extracted much better. I can't imagine what I could get with utilizing a flow control system to imitate something like a higher end machine and restricting it down to 3-6 Bar and then ramping it back up... Just need to find $250 haha.
Saving up for a profitec 700!!
Hey Mek, It's a wonderful machine. Internally and capability wise it's essentially identical to the ECM Synchronika I was using in this video.
Marc
Marc, Many thanks.
Will you be doing a version of this specifically for the Crem One Profiler?
Hi Richard, You're welcome! While pressure and flow are related they are a bit different. When I'm using a flow rate I pay little attention to the group mounted pressure gauge. But, same general principles presented here can transfer to pressure profiling. Less aggressive to start when using fresh and or light roast and more aggressive to start for darker, blends or older coffees. I'm sure I'll be back around to more on the Crem One Profiler. One advantage it has over E61 flow control is the ability to precisely repeat a previous pressure profile when desrired.
Marc
Which profile do you use for Orphea?
Hi sG, I prefer starting at stock flow rate and tapering flow as the shot progresses. I've also had very good results from the sweet bump profile found in this article: www.wholelattelove.com/blogs/articles/intro-to-calculating-flow-rate-on-e61-group-machines
Marc
What is the best lowest-priced espresso machine I can get away with for extracting light roast well?
Hey John, For espresso purist I recommend the ECM Classika. "Low priced" depends on your perspective. It's a E61 group, PID, flow control, vibe pump, single boiler machine. Check out user reviews here: www.wholelattelove.com/products/ecm-classika-pid-espresso-machine-with-flow-control
Marc
I've got a rotary E61 and the line pressure from mains water plumbed in is 3bar. So I get 3.2g/s using the E61's native pre-infusion and 8.8g/s with the pump on and pushing 9bar. I only ever drink light/medium roast that's no more than 1-2 weeks old. So I'm left wondering if there's any benefit to using a E61 mushroom flow controller like this over the machine's own pre-infusion?
Hi George, Thanks for sharing your details. If you are only ever drinking light/med roast what you have no can work for you. With flow control on the mushroom you'd be able to finesse things a bit more if desired like have the ability to tail off flow toward end of shot.
Marc
Hi- what grinder are you using in this video? Is it the Ceado E37S?
Hi Doug yes it is the E37S w/Quick Set: www.wholelattelove.com/products/ceado-e37-s-electronic-coffee-grinder-in-black
Marc
Marc - thanks for that. It is very informative.
I take it from your comments in the video, the gauge that is measuring pressure is not really all that important. It seems that once you know the flow rates, you go by the lever position, not the gauge reading?
That would suit me, because I already have a temperature gauge installed and find that useful.
I thought you used to sell the control unit as a separate item to retrofit ECM and Rocket machines, but I can't see it on your website (I suspect postage might kill the deal for me any way. I'm in Oz)
Hi Steve, You're welcome. I wanted to keep it simple in this video but yes, I am more concerned with flow rates. The pressure gauge does give some information. Like you'll see pressure decrease during an extraction if using a constant flow rate as the puck erodes. Could that drive a change in flow rate? Maybe but depends on what one is trying to achieve.
At this point we're only offering flow control on new machines or for customer who purchased an ECM or Profitec without it in the past. This is due to limited supply.
Unfortunately we only ship to US and Canada.
Marc
Is it suitable with bezzera mitica top?
Hi NO, Thanks for the question. Here's my video introducing flow control on Bezzera machines. Flow rates are a little different than those discussed in this video but the principles are the same. For the Bezzera machines I've used with flow it's 1 valve turn open for the stock flow rate and they tend to have lower maximum flow rates than Profitec and ECM machines. That's not a big deal as the vast majority of flow profiles use lower than stock flow rates: th-cam.com/video/kNdhZ6qTjps/w-d-xo.html
Marc
@@Wholelattelovepage Thank you Marc! Is it possible to buy that bezzeras flow rate tool and equip my Bezzera Mitica? Or it is only with new bezzera machine?
Amazing
Thank you! Cheers!
Marc
l plan to buy this machine and unfortunately l just know how to drink coffee. l graduated from university with a very good degree but damn this issue is more complicated than macro economy class. feel like an idiot. Is it possible to learn these(flow control, pre infusion etc in a small time? This is way too complicated:(
Hi Marc! I am using the flow control on my Profitec Pro 500, the issue I am having is that when I open the flow profile even 1/4 turn, I get a flow rate of around 7 grams per second and it stays approx the same no matter how far I open it up. Any ideas how I can resolve that issue? Thanks!
Hey MH! My guess is your flow control is not closing all the way. If you close it and run the pump are you still getting flow from the group head? If so, it's likely the sleeve which the control knob mounts into has slid down a bit and is preventing full closure of the valve. To correct, loosen the knob and lift the sleeve up a bit. Then close the valve fully and leave a gap between the base of the sleeve and the top of the mushroom. Then tighten the knob to hold the sleeve in place. If needed, here's a video covering the topic: th-cam.com/video/ms_o8ev-MyM/w-d-xo.html
Hope that helps!
Marc
@@Wholelattelovepage Thanks! I managed to fix it that way!
@@michaelhacker45 Awesome!
Why are we measuring flow in weight?
Hi b, 1 gram of water = 1 milliliter. In most cases it's easier and more accurate to measure using weight.
Marc
Thank you
Hey BZ, You're welcome!
Marc
What is flow control? Like what's the point. I don't get it.
Hi sf, flow control allows you to change the flow rate of brew water to the coffee puck. As covered in the video a very common use is lowering the flow rate initially on fresh from roast coffees to decrease bright/acidic flavors.
Marc
How about the shot time? still between 20-30 sec?
when you dialed your grinder at stock flow to taste successfully, adjust grind size to the chosen profile as stated in the video and extract by weight and ignore time completely.
Hey Abu, Perfect advice!
Marc
Oh Marc don't you dare tell me not to go to 2 full turns open.... don't think I wont do it!!!
Oh Chad, what the heck go full Spinal Tap and turn it to 11! th-cam.com/video/F7IZZXQ89Oc/w-d-xo.html
Marc
this works on roket apartamento
Hi Xavier, If you had a flow control on Appartamento you could apply the same procedures. Keep in mind the brew temps will be harder to deal with as in most cases the non-PID Appartamento will need flushes to manage brew temps.
Marc
Flow control kits are just ridiculously expensive.
Hi P, yes, they can be. FC is often available as a free upgrade at time of machine purchase.
You already took my money. You gotta monetize your instructional videos too? You evil genius.
lol!