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Thanks! You people keep me going, so I'm very thankful for your encouraging comments. Let me know if you have any suggestions to improve my future content.

Gaggia's entry to budget was very exciting, they're known to build affordable but extremely reliable machines. The MD15 is one that I'd like to try, but as the time of speaking it's very hard to get in my country. You can't beat manual grinders' value with electric grinders, though. They're just very different machines. My $149.99 1zpresso J-Max is built like a tank and grinds the same class of consistency and accuracy as my Eureka Mignon (maybe even better). It's not even a close match to these electric ones for espresso.

@EntekCoffee tbh Gaggia md15 was the only thing that was available to me because of the import taxes and stuff making the 1zpresso and similar grinders not worth considering. The stock Gaggia md15 isn't the best, but with a bit of fiddling and a bit of DIY-ing, because I can't get the official shims where I live, I got it to the level where it grinds fine enough for a good espresso. 👍

Been using this mysterious grinder for a while now (around 2 and a half months) and has still been rock solid. This was also the same impression I had with my old ZD-10, so as I said, I'm afraid sample size is too small for now. I'll have to check other options. Mind you if you can tell me what exact grinders yoi have an experience with?

@@EntekCoffee good you've found something you like then. it's fine to use entry level stuff til you decide how much effort and money you want to invest. The thing is it can end up being more expensive in the long run if you buy things that you constantly want to upgrade. I used a cheap Baratza grinder for a long time that didn't really get the beans fine enough. I figured it was good enough but that was a mistake. I've had a couple from Breville that didn't last at all. The one I had from Ascaso for a while was probably the best of the "cheap grinders" (still cost a few hundred dollars) but the burrs were really too small to grind well. Been doing this for 20 years I've learned that certain grind quality is just required and there's a reason "cheap" electric grinders are cheap. I do find the quality of grind I get from my hand grinder is right up with expensive ones like the DF83 and I don't really mind the effort so I recommend that if people want to save money. I believe there is also a 54 mm version of the DF83 that goes pretty cheap now. That seems like an excellent burr set for that price if you really need an electric one.

Hmm... That's pretty strange, but flat burrs are known to be a little hard to tame at first. I'm not sure if it's related to that but it could be.

Definitely an option too! I saw a secondhand Baratza sette 30 a while ago, but it was on the 125-175 USD range. That sure can be an option if you can stretch the budget a bit.

Wait do I know you?

We have to learn everyday, I'm not free of those things either...

Silakan coba sendiri kalau masalah brand French press, yg murah ngga masalah. Tp kalau ukuran biasanya ane yg paling kecil.

Thank you, please let me know if I could improve some things!

Uhh... Maybe part 1 can explain to you better?

@@EntekCoffee I meant single shot baskets. Couldn't they do it shallower? Or maybe smaller in diameter if extraction is an issue. Frustum shape gives coffee people headaches. Cylindrical shape would be great. And you wouldn't need to solve a problem that shouldn't exist.

Actually we have them, but I couldn't get them, sort of. I could get them, but I could've bought 6 or 7 of those IMS baskets instead. I had a nice discussion about this with one of the commenters in Part 2. Apparently non gradual single shot baskets still require specialized tampers. The ultra gradual ones, on the other hand, may not, but these have an even more different water path.

Wow, never expect to have a single "veteran" here... Thanks for sharing!

My hands are not very controllable, apparently...

So tau bro.

Stikernya mana?

Different microwaves, different milk might behave differently, so I don't want to give an exact number. Try around 90 seconds with 500-600W power and check the result, adjusting as necessary.

Oh, you're actually giving an interesting thought. I guess if someone can mass produce a whisk with 0.3 mm thick metal (or polymer!) wires for cheap, it'd be 300% profit for you! Show us a prototype, I'll help you kickstart the project. I'm sure others will follow suit! As for introducing coarsely ground coffee, I don't think that'd work. In soils, the goal is to get the water to descent as evenly as possible. In coffee, that's just one of the goal, but it isn't the main one. The main goal is to get an even extraction, and I reckon for your suggestion to work, you'd need a lot of coarsely ground coffee to the point that it messes up the extraction.

@@EntekCoffee I guess you don't understand pressure... The compacted PUCK will cause a certain level of back pressure in the machine UNTIL IT BREAKS and causes the so called 'channeling' through the puck. This isn't unlike very high velocity wind tunnels. Super sonic wind tunnels. Pressure differentials so high it breaks a metal plate between the differing pressures. That metal plate is the coffee puck. Espresso machines use high pressures to force the water through the puck. What you're after is good drainage through the puck while maintaining that high pressure and not allowing the the water to only channel through certain areas of the coffee puck.

@@EntekCoffee The reason why good drainage in soils is important is to allow the roots to spread. Where the water is the roots will follow. The roots will only go where the water flows.

@@emteehed To be honest, excuse my comprehension, but I don't know what objection you're trying to make, is there anything that I said that is against that? Can you explain again?

@@EntekCoffee It's a flow rate issue through the puck. If you have a pressure gauge, the pressure indirectly relates to the flow rate through the puck. The higher the pressure the machine is able to reach, the slower the water is passing through the coffee. Which relates to the extraction levels. Through conservation of energy. the Pressure is Potential Energy. The flow rate through the coffee puck is Kinetic energy. You can determine a rate of extraction. What you're after with the needles product is EVEN EXTRACTION through the puck. EVEN EXTRACTION equates to DRAINAGE CAPABILITIES. Channeling equates to UNEVEN EXTRACTION. Are you following?

Sorry, was about to do mani-pedi.

Thank you! I agree, things can get too quiet sometimes. I'll definitely try your suggestion next.

Close... It's the first version of the Flair Signature, which technically is a "classic". Thank you!

Yes, you can check my other tutorials here about each methods. czcams.com/video/gXjnVMbU5P4/video.html czcams.com/video/l4fV4ZesiAE/video.html

I'm impressed that you had you spend a lot of time commenting a long post in a microscopic CZcamsr like me, and do it in a polite manner. Some of the tips you mention can complement my statements in the video. My method was a combination of the ones taught by James Hoffmann, Asa (Sprometheous), and other baristas. My addition was to weigh the grounds and water, but you do have a point that it might not be necessary (for everyone). I will still do it regardless because I like fine tuning and there's no sense of "less" or "more" with no weight. For the decision of pre-heating and dunking the pot into cold water, I will make no comment. You can find the mentioned baristas' reasoning, and I stand by their findings. As you put it very elegantly, "everyone may make their coffee however pleases them most". It's precisely why I will try my best to avoid using the words "inaccurate", "wrong", or to gaslight people who spends hours trying to make a drink that they'll finish in 2 big sips. I am guilty of this as well, so thanks for the reminder.

@@EntekCoffee I would only add that you might consider stripping away what you may have been fed about Moka Pot espresso methods. From people who make their living producing content, accurate or not, for and beholden to CZcams metrics for self-enrichment. You may find you achieve your desired results without unnecessary extra effort. The two links I provided previously are a great place to start. Very best wishes. Cheers! .

@@frankhughes001 Yes, stripping some details will be a better approach for some people. But I prefer to have the available/presented data in front of me, regardless of their motivation. I don't consider justifications such as "people who gave spent their entire lives making Moka pot espresso" a high value, but your milleage my vary. Let's disagree here then, I appreciate it.

@@EntekCoffee Perhaps you'd consider the multiple millions of Italians who have for nearly 100 years, up to this day, been making Moka Pot espresso…sans internet hacks? I think we can agree Italians are rather particular about their espresso - be it from a Moka Pot or an espresso machine. You can choose to try a different approach, or not. The facts have been presented. It's entirely your choice. Happy trails 👋

If you're not sure what you should take away from this discussion, test both and draw your own conclusions. I did test the classic method too, and didn't like how inconsistent and how the flavours turn out to be. If it ever can be considered close, my Moka pot method would be the closest one to "my usual espresso" through multiple taste tests. I don't consider indirect justifications of higher value. The content creators I cited followed similar process. But please be the judge, I'm not an idealog, I don't push for certain approaches to be followed at all cost.

Nice info! Previously, I never heard of ridge-less single shot baskets, but I have heard of single baskets that have a very gradual taper, as if only the holes are reduced in number. Theoretically, they are much easier to handle, and I think Chris's Coffee found that too (thanks for adding the reference!). On the other end of the spectrum, you also have singles that have a very abrupt taper, as if the portafilter diameter is reduced to 40 or so milimetre from ~1 cm down the rim. It's like brewing on my Flair signature. Buying both types of baskets are like trying to find a dark brown cat in my country, so I don't prioritize testing them. These IMS baskets are, however, very common. Moreover, most people who get free single baskets get these "moderately-tapered" baskets. I should've mentioned that in greater details in the video, but I'll heart your comment instead so people can read this!

It's not, the red eye uses only a single shot. Black eye, double, and dead eye triple.

Untung gak bisa kirim sticker disini

I don't know if that's a hyperbole or not, but what kind of lunch are you cooking? My lunch routine is taking way too long, maybe I can learn a thing or two.

@@EntekCoffee 1. Buy frozen food 2. use pan/oven 3. dont talk about it around Gordon Ramsay

@@kerisek11 "It's fucking frozen, and you used a fucking microwave to cook this piece of shit" -Gordon Ramsay.

@@EntekCoffee we can probably say similar things about coffee from Ramsay. "Its fucking old coffee from supermarket! Pre-ground! You didn't use 9 bar you fucking donkey!"

In other words, enlargement of gravitational effects.

Probably less often than you'd have to clean your big airtight cannisters.

Yes, after a few weeks, I noticed that I am a touch more encouraged to start brewing espresso.

Dedenne is not so great...

@@EntekCoffee That makes absolutely zero sense considering Dedenne is literally part of the video.

@@Benaridoamri It is logically unsound to assume everything that went into the video frame is great.

@@EntekCoffee However, it is indeed reasonable to assume a content creator will try to create content of the highest quality. And since background objects are one of the important aspects that determine the quality of content, it is not unreasonable to think you would select Dedenne as the background for that exact reason.

@@Benaridoamri That logic flow feels like secundum quid, there are several other reasons for a frame set up. Some are the exact opposite of your premise.

You aren't gonna start a revolution with four letters.