Video

Good recommendation - there is another link in the comments for the proper 9-bar spring.

Thank you!

Did you change your inner burr? That could be the issue. Walk through here: czcams.com/video/A7_6QX4GD6E/video.htmlsi=h3LlEd_2y2BI7jv8

@@craftcoffeespot Thanks for hinting this!

Fair point on pre-infusion. Probably right on grind sizes too. Over time, I think the OPV change on pressure is the biggest difference between Express Impress, Pro, and Express. The thermojet makes a difference. I spoke to a Breville engineer who was saying their upcoming dual ThermoJet is more temp stable than the Dual Boiler! Anyway, the logic has changed some since filming, but pressure and heating system are very important and very different. I recommend the Express Impress mostly, because self-tamping is just so easy. I also like the Pro if you don’t mind the work and want to steam milk. And budget option is Breville Bambino + DF64 --> that’s what I use now.

You got me - I do stir twice. There was an extra stir at the bloom stage, but that's really to make sure all the coffee is saturated. It's less about the "true stir" that you do when all the water is in, which is more meant to increase extraction once. What is most important is to avoid over stirring later in the brew, because it causes too much sediment to get into your cup

Reach out to Nespresso - may be under warranty.

@@craftcoffeespot naw I got it now thanks tho

Not sure. Doesn't natter though.

Grind finer! It's flowing too quickly, so no pressure is building.

I would grind finer. Brevilles run over 9 bars. Also, don't get too hung up on time. It sounds like it tastes good. Some beans can go 20 seconds, others 40. If you want an advanced trick, try modifying the OPV inside the Breville. We have that on another video here: czcams.com/video/A4xpuETJnzY/video.html

We did several cuts to get it right and I believe the final setting was 11. However, it depends on your beans!! Tweak your grind setting unit it takes roughly 30 seconds to finish a shot that is a 1:2 ratio of coffee:espresso. This is where you should get a scale as well.

You're welcome. Thank you for the feedback!

You're welcome! Please use the links in the description to find the product, as it really supports the channel.

Let me know how the mod is - thinking about more mods myself for a GCP.

Any coffee beans can make espresso, espresso is about how you make a coffee as a concentrated quantity, not the beans. “Espresso beans” really means “very dark roast”. You should avoid really dark roasted beans, because they are oily and the oil clogs the grinder. That’s the problem. I think you’ll find medium roast tastes better and less bitter/burnt. Also, if you’re buying specialty beans (like stumptown, intelligentsia, or counter culture), expect they’ll all be good even their “espresso roast.” Tl;dr don’t use cheap, oily coffee beans!!

They lose freshness faster than regular pods. Can’t reseal it as strongly as original.

It cannot. The steamer is driven by the heating system and they are very different on the two models - thermojet vs thermocoil. Different sizes and everything.

​Is possible increase the quality os the streamer in breville express pro (machine selling in Brazil) a or make a mod? ​ With I make the mod dimmer, I need change this opv? Or the dimmer will fix the bar? @@craftcoffeespot

lol, too much body movement?

@@craftcoffeespot lol just a little more animated than I expected

@@bryanfontez didn’t realize I was that into it 😅

That’s expensive for the Bambino! Usually it’s $300 US

@@craftcoffeespot probably difference between euro and usd

Make your grind size coarser. Also, remember all these sizes are relatively small. The largest is still 6-8 oz. For a big drink, you’re better off making a double espresso and adding hot water.

Thanks! Audio is something we work on a lot.

I believe around 9-11 grind size.

Great feedback - thank you!

Let me know how it goes! Would love your feedback on this recipe.

@@craftcoffeespot Yeah, I'm gonna try it tomorrow. I'm thinking those 2 steps and the proper timing should help. I don't mind if the coffee comes out 'too' strong, I do like it very strong and rich, just not sour, acidic, or bitter. I guess that's why I would leave the Organic Coffee Company French Roast sit so long, but with this Cubano I think I'm going to have to change things somewhat. Also too, I've been consistently using 40 grams of the beans, but my French press I think only holds maybe about 12 oz, so I've always thought it seemed like a lot more than many others recommend. But, it always seemed like I had to use that much to get it to be strong and flavourful enough. On your chart, for strong it does show 40 grams for about 16 oz., so that is close. I need to measure exactly how much the press holds. I do fill it to the exact same place every time and it ends up filling a normal cup to about 1/2" from the top and then another normal cup about halfway, so that's why I'm guessing 12 oz. ***EDIT I just looked up my French Press from my orders on Amazon 4 years back, it is the Bodum 17oz Chambord French Press, which I totally did not remember 😊I fill it to about 1" from the very top, I pour the water until it reaches the bottom of the chrome ring that holds the glass part. So, since I don't think I should fill it any higher than that, I'm guessing that probably is then about 16 oz, so that fits what you recommend for 'strong' coffee. So, basically, when I pour all the water in and I put the top on it firmly, the screen is sitting just above the water line, which is about 1" from the top of the glass, which I HOPE is right! 😁

@@craftcoffeespot Bro, all I can say is that you frigg'n *ROCK!!!* 👍 Yep... I followed your instructions precisely and I must say that it was indeed one of the most balanced cups of coffee I have made! 😁 I could TOTALLY tell the difference, there was no acidity, all I can really describe the flavour as, is 'Balanced' Like I mentioned, there are no levels shown on the French press itself, so I just fill it up to where when I put the top on it would be just above the water level. I can't tell by the cups because they are just generic household cups, but going by the water I put in the glass tea kettle and how much is left, I would guess that I am using somewhere in the neighbourhood of between 450 to less than 500 ml, so that should be about right. The ONLY thing I don't think you address in your excellent video is I don't think you mention how hot the water should be. Or, if you do I missed it. I use a standard old fashioned glass tea kettle. Some say that when you turn off the heat after it is fully boiling, you should wait about a minute, or basically when the movement settles down (I really don't want to bother with a thermometer 😊) and then start your pouring. But, otherwise I followed everything you said and WOW, yeah, I would say it came out perfectly. The only thing is that I might want to make it a bit stronger, and I really don't want to use more than 40 grams each time, it already goes fast enough as it is! Perhaps, maybe after doing everything else exactly the same, do you think I might let it sit 5 minutes instead of 4? Would that make it a little stronger, but without affecting the balance of it too much, what do you think? Otherwise, WOW man! You totally nailed it, out of all the voluminous CZcams/web articles that talk about this, *YOU* nailed it mate! Thank you SO very, very much! If you have a moment and you wouldn't mind, please, if you could just comment on the timing or anything else that I may do to make it a tad stronger without affecting the taste too much, and also about the timing with boiling the water and temperature, that would be awesome, thanks!

@@latheofheaven NICE!!!! Love hearing this kind of success! Two comments: 1) I have a kettle set at 200 F even. That works for me, and I think the 1-3 minutes after boil works the same. Temperature is a nice “tweak” to try. Just be consistent. 2) tweak your grind size. I suggest grind a tad finer once you get used to it. Finer will push the taste a little stronger and my guess is you’ll like it that way. Be careful, because too fine will get bitter fast. Anyway, glad you liked it! Always love hearing a success story!

@@craftcoffeespot Awesome, thank you! Didn't think about messing with the grind, but it's worth a try...

Contact Nespresso. I haven’t seen this, but your machine might under warranty.

Yes, tare to zero.

It’s a very easy modification. You can buy the spring for $5, just need a wrench and 10 minutes to fix. Highly recommend.

Pretty consistent feedback - many people dislike the thick crema.

@@craftcoffeespot that’s the thing though it’s not crema it’s foam from how those machines brew the coffee