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claudio santoro
Registrace 26. 02. 2010
Olympia Mina: pulling a shot with light roasted beans
Pulling a shot with the new Olympia Mina with light roasted beans.
Discussion group about lever machines: share/K9Z2W5oVFvMNTyzu/?mibextid=K35XfP
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zhlédnutí: 3 242
Video
Cremina/La Pavoni maximize shot volume - piston throw
zhlédnutí 2,8KPřed rokem
A simple demonstration about how to maximize the shot volume on a Cremina or La Pavoni machine. The target is to allow the piston to go as much down as possible thus there is no much space left between piston and showerscreen. The piston has eventually to "almost" touch the showerscreen. Support magazine: The Lever Magazine - www.thelevermag.com Support group: groups/Lever... Olymp...
Pulling a #candyshot (ristretto) with light roasted beans
zhlédnutí 1,4KPřed 2 lety
This is how I extract great Specialty Coffee ristrettos using very light roasted beans. Special shout out to Paul Watts for editing this video! If you find it useful, please slap like and subscribe! Have fun! Support magazine: The Lever Magazine - www.thelevermag.com Support group: groups/Lever... IG: dodo.santoro BPlus Apollo grinder: www.bplus.biz/products/apollo.....
Brewing an espresso with light roasted beans using an Olympia Cremina
zhlédnutí 5KPřed 2 lety
This is how I extract great Specialty Coffee espressos using very light roasted beans. Special shout out to Paul Watts for editing this video! If you find it useful, please slap like and subscribe! Have fun! Support magazine: The Lever Magazine - www.thelevermag.com Support group: groups/LeverFever/ Olympia Cremina group: groups/olympialeverowners/ IG: do...
New Olympia Cremina-SL (Spring Lever)
zhlédnutí 11KPřed 3 lety
Shot pulled on the latest Olympia Cremina SL while reviewing it! For full review check it out: www.thelevermag.com
Olympia Cremina Pulling a shot with Costa Rica granitos de ortiz nery
zhlédnutí 1,2KPřed 4 lety
Olympia Cremina Pulling a shot with Costa Rica granitos de ortiz nery l. 17 grams input, 24 gr output no preinfusion but reaching 9 bar at the 8th second.
Single shot with no preinfusion
zhlédnutí 476Před 4 lety
Caffè Caroli "Nonno blend", 10 gr input for 14gr output grouphead temp 88 deg C, no preinfusion, just starting progressively increasing the pressure hitting 9 bar after 8 seconds. Basket used: IMS Strietman 15gr one
Flatwhite (LoL) with Olympia Cremina67 and Colombia Specialty
zhlédnutí 1,1KPřed 4 lety
Caffè Caroli Colombia Specialty coffee (15gr input) groups/LeverFever
Progressive preinfusion on a Cremina67
zhlédnutí 919Před 4 lety
Extracting with a progressive pre-infusion. Starting at 0.9 bar for 6 seconds and increasing at about 2.5 bar up to 15 seconds then starting the pull. This is one of the things that with direct lever machines I like most. Facebook lever community: groups/LeverFever
Action cam & blooming
zhlédnutí 321Před 4 lety
Playing with an action cam and trying a blooming technique
Pulling a shot with a Cremina67
zhlédnutí 16KPřed 4 lety
If you find this video useful, please click "Like". Thank you! Please check out the new online magazine exclusively dedicated to lever machines: www.thelevermag.com Lever machines support group: groups/LeverFever IG: dodo.santoro Coffee beans: COLOMBIA FINCA SAN CAYETANO - 100% single origin Arabica Specialty, Colombia www.caffecaroli.it/shop/en/17-caffe-in-grani-o-m...
Cafelat Robot - Brazil Ouro verde specialty coffee
zhlédnutí 3,9KPřed 5 lety
Please check out the new online magazine exclusively dedicated to lever machines: www.thelevermag.com Trying my new Cafelat Robot with 20 grams of Brazil Ouro verde specialty coffee Lever machines support group: groups/LeverFever theleverfever Machine: www.cafelatstore.com/products/robot-espresso-maker Beans Specialty coffee Mexico from www.caffecaroli.it/shop/en/ Gri...
Cafelat robot usage - day 1
zhlédnutí 4,7KPřed 5 lety
Please check out the new online magazine exclusively dedicated to lever machines: www.thelevermag.com Trying my new Cafelat Robot Lever machines support group: groups/LeverFever theleverfever Beans Specialty coffee Mexico from www.caffecaroli.it/shop/en/ Grinder BPlus Apollo www.bplus.biz/products/apollo-manual-hand-grinder Scale: Acaia Lunar acaia.co/products/acaia_l...
Cafelat Robot Unboxing
zhlédnutí 4KPřed 5 lety
Please check out the new online magazine exclusively dedicated to lever machines: www.thelevermag.com Unboxing of my new Cafelat Robot Please follow lever machines group groups/LeverFever/ for updates!
Pocoespresso beans, 100% arabica with La Pavoni Professional
zhlédnutí 987Před 6 lety
Pocoespresso beans, 100% arabica with La Pavoni Professional
Single filter shot with flash pre-infusion (La Pavoni)
zhlédnutí 1,9KPřed 6 lety
Single filter shot with flash pre-infusion (La Pavoni)
La Pavoni Professional, single filter shot
zhlédnutí 311Před 6 lety
La Pavoni Professional, single filter shot
Double shot with iced home made almond milk
zhlédnutí 273Před 7 lety
Double shot with iced home made almond milk
Pulling a shot with 1 single cup filter on La Pavoni Professional
zhlédnutí 4,3KPřed 7 lety
Pulling a shot with 1 single cup filter on La Pavoni Professional
Does the cremina portafilter fit in this?
@@Daniel-kd4fr yes, I can share filters and portafilters with my Cremina
Awesome.How are the shots compared with a Cremina?
Shots from Cremina are better
Nice! But compared to the robot I only see disadvantages. The biggest is definitely the price, which is three times higher.
Heheh, i’ve got that little knock box, also red. I wonder if it comes in green to match the Mina? Hmm, should i find some puck screens for the Mina?
What ratio? (g in, g out?) please.
@@back_to_the_bike8820 about 1:2, 13gr in and about 29 out
@@claudiolevermag temperature ok ?
@@back_to_the_bike8820 i didn't check temp. On boilerless machines I never do
That's the best color. Too bad they're not made anymore
What do you like better the Mina or a La Pavoni?
I can’t wait to buy one of these how Is the espresso?
@@nathanshelby1446 hey Nathan, the shot is good! I posted some feedbacks on the Olympia FB group: facebook.com/share/dshtsay43Q35812c/?mibextid=K35XfP
@@nathanshelby1446 the group name is "Olympia Lever Owners"
Lovely ❤
I'm all in. Now I wait.
@@bogiesan i would recommend you also to join my Olympia Lever owners group
@@claudiolevermag app submitted.
@@claudiolevermag Yeah, did that, thanks. Mina arrives August 01. Then I must determine if my grinder is up to the task. Then I start working on a more elegant column for the head module because the Mina will be on the kitchen counter permanently and will not be traveling.
Awesome!
Thank you
modify to 58mm 😂
@@blacktusq why? I would recommend you to listen to this: on.soundcloud.com/GWScmYjZeuXVdjSy7
@@blacktusq bear in mind that 58 is not the "deus ex machina"
Nicely done, Claudio!
love the authentic background noises! keep it up!
This is a really helpful video for a beginning like me - thank you for pointing me in the right direction!
Thank you
Is there any actual Cremina default value for the piston travel setting?
Does the fork damage the finish of the group if it’s hitting in lowest position of lever?
If the fork touches the gh, after a while you'll get a little scratch on it
You have to adjust it such not to touch the gh for a very little space
@@claudiolevermag you gave me an idea - I try a few feeler gauges
So is the bottom of the piston touching the shower screen?
Almost...
Fantastic video, thanks very much, the cremina basket is supposed to be 49mm, are you really using a 49.5 shower screen?
ooo i see that you make this thermomether housing work on the cremina :) I thought its only for pavoni!. Ordering right now:D
My wife just said “ can’t we just use one of those sock things?” Ha
Hey Claudio ! Can you tell me when did you bought that group thermomether? I need this for my cremina too :) better than temp strips.
Спасибо!!!!!
What kind of mirror is that?
It is the standard mirror you get in Italy during the mandatory military service. Basically it is a metal chromed plate.
You can't stop the exstraction right? You have to take away the cup during the flow. How messy is it on the cup each time?
You just use the teaspoon trick and the cup is clean 😉
@@claudiolevermag Thanks! BTW, thanks for NOT playing music and letting us hear the machine! I love the sounds it makes :). So you preferred the SL-Version over the classic one. I'm torn between them. The Workflow on the SL seems nice. But you can't influence the pressure profile. I don't know.
No, I prefer the classic direct lever one, I was just answering your question
@@claudiolevermag Thank you :)
Claudio is it common to dose 18grams for the Cremina, in the 49mm basket? I see often see 13-14 grams, I am not sure if that is more common for medium-dark roasted beans? Lovely video thanks so much, learning a bunch through your videos.
Ciao Ragazzi! Do you have any recommendations for best tamper size for post millennium pavonis?
51.6mm
Buonasera Claudio, ho la stessa macchina 2018 Pro For medium/ medium light roast, do you think that 85 Celsius is enough? I have the boiler at 1.0 and at 85 i think that is still cool At 89 it's better but i think that want 2-3 more to be perfect I use a digital thermometer on the head at the right I like to extract with 5" static preinfusion and then in ~25" in total finish all 1:2 ratio I don't like overextracted cause they lose texture, complicated flavors and acidity I am already member on Facebook group
Hi Wake, for very light roasts I suggest 90 deg celsius. Still, there is one my recent video about pulling a shot with light roasts, I would suggest to see it 'cause it's quite detailed about every aspect of the extraction ( although it refers to a Cremina it is equivalent with a Pavoni). Thank you very much for your comment, cheers
Awesome video, Claudio. A clean and beautiful setup. It's nice to see how steady your hand is and how you pulled at 8 bars... btw, people, notice Claudio's soft close refrigerator door! 😆
Isn't the general guidance to not freeze coffee beans? Any reason for freezing yours?
Old advice was that freezing is bad, but that was bad advice, we now know freezing can be great for preserving coffee, you just need to know how to do it right. Single dosed containers like this work well, and there's benefits grinding directly from frozen. However, you don't want to take out 1lb of coffee take out a little and put the rest back in the freezer, or take out 1lb and open it up to use some immediately, the condensation formed from the temperature difference will cause the coffee to go downhill fast! In like 2-3 days it will change the coffee dramatically. If you have 1lb coffee frozen, keep the container sealed air tight and take it out the night before you need it (or wait a few hours for it to come up to room temp) then you can open it and if it was roasted 7 days before freezing it, and frozen for a month or so, it should be as if it is only 8 days after roasting! It will age / de-gas normally after freezing. I'm not a fan of single dosing from frozen just because it's possible your coffee will get better as it degasses and ages a bit more, if you're taking out a small amount each day, it would essentially be about the same, (in my example, it would all be equivalent to 8 days after roasting), and you can miss out on the coffees potential as it ages / degasses further.
Freezing single dosed beans makes the difference. Beans can "live" for months and do not fade flavours. The problem comes up when freezing more and a single dose, then the beans not used immediately will deprecate
@@claudiolevermag You can get around that, see my comment :)
@@BensCoffeeRants Thanks for the thorough reply. Great information.
Nice, I've been doing something similar with my Europiccola, and finding it does work well, I thought it was pretty ristretto, but not quite as ristretto as your method. I basically do 16g in and 30g out or whatever the machine decides to give me, sometimes it might be only 25g out and it still works well that way (I think when the preinfusion is too short and/or coffee is ground too fine, it needs mere time to saturate so you get less water in the chamber and less espresso in the cup). I lift the lever and let it pre infuse with boiler pressure for about 20 or 30 seconds before pulling the shot. So it's similar, except yours takes it a step further with more of an ristretto and even longer pre infusion so maybe ill try that next time.
Well done my friend…love it ❤️❤️❤️
Thank you mate 🤗❤️
Un video perfetto, se lo vedevo prima di sicuro non sprecavo dell'ottimo Etiopian di Bugan!
hey claudio--wonderful video, I have come back and watched several times. Though I have an unrelated question, do you have any ideas on how to pull a lungo shot on a lever machine?
Interesting point. What output volume would you expect for a long?
@@claudiolevermag I am looking for a 1:3 ratio at least. Maybe 1:4 if that is possible at all. Currently working on a La Pavoni Professional (14-14.5 gms in) , although I would think a similar method could be used on yours?
@@ablissfuldecline sure, first thing make sure you have properly adjusted the piston throw for best output. I suggest you to join this my group : facebook.com/groups/LaPavoniLeverOwners/?ref=share_group_link or this facebook.com/groups/LeverFever/?ref=share_group_link
@@claudiolevermag Okay certainly. Thank you
@@ablissfuldecline you bet I will take a video about a lungo
Everything about this video is perfect. All the equipment is perfect. Nothing more nor less is needed. What a clean, simple, home set-up. Sure, you could spend 10's of thousands of dollars and plumb in a Slayer or some other fancy machine but you will not pull a more perfect espresso than this. Outstanding!
Awesome Claudio. The Olympia Cremina becomes part of you...it's a wonderful life style change. I love mine
Great Video! Where exactly do you have mounted the temp probe?
great one! 👍🏼👍🏼
I love it! I fear I neeed that Olympia
Hey Claudio! its a pleasure to find you here!
Hi Claudio- Bravo! I stumbled onto your video... you are a craftsman showing your art! My question is were did your purchase the electronic thermometer shown on the rights side of the Cremina ? Please advise. Thank you
Hi Mark, for the thermometer stand, have a look at bplus.biz. Still, you might find interesting this magazine: www.thelevermag.com
Cheers
Isn’t it weird that the spring is making these noises? I don’t think I heard it on other spring lever machines.
Little carried away
My steam wand has steam leaking and then tiny drops,have u experienced this before? Does it have anything to do with false pressure?
Hello, can you please tell me, where do you have the digital Thermometer from and how did you install it? Best regards
Prix
Like a priest arranging his holy stuff ...
Everybody is releasing false pressure in their La Pavoni workflow. What is the reason for doing so? I pull consistent shots from my Europiccola regardless if I do it or not. Am I missing something?
The distribution tool is 49.5mm on BPlus site. Does it fit Olympia' 49mm basket?
Yes perfectly. Bplus is now also working on Cremina accessories