Odyssey Argos Multi Shot Workflow
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- čas přidán 10. 01. 2024
- This is a video to show the general recommended workflow when pulling back to back shots with milk steaming. I try to explain some tips and tricks to have the best experience while using your Argos.
www.odysseyespresso.com
Great video, Ross - thanks! If you ever get a free moment to film your workflow (and tips and tricks) with the Argos in direct mode, I’d love to see it. I’m order no. 764; after I get my machine, I’m tentatively planning on using it mostly in direct mode. Thanks again Ross!
Great idea!
Same here. It’d be fun to see that. Planning on using my Argos in direct mode.
I'm so looking forward to the Argos.
Ross, thank you!
Can't wait to see a future iteration with a better--and possibly wider drip tray.
nice flow
Spectacular.
Ross. Seen the video about the restrictor bleed valve, so I'll get that done on my machine, #5, whenever it arrives. I also received the upgraded steam wand parts awhile back, but never got around to installing them yet. Figured I might as well knock both out at the same time. Do you have a video explaining the installation of those steam wand parts? Thanks
Yes, an installation video for those parts is here: czcams.com/video/ewZuCZC3SSw/video.htmlsi=Jw2zqL9grUq6vUZ_
@@odysseyespresso thanks, anyway you guys could provide me the STL for the 3d printed part you used to install the house shaped washer?
@@jmangus83 yes, I'll send this over via email this evening. Need to dig up the file
@@odysseyespresso thanks
Is it possible to do one or two more so called Fellini moves/pulls in order to get a larger cup of coffee or lungo? Or what would you recommend to someone who would like to enjoy a drink a little longer than it would take to drink the traditional espresso?
Yes, one or more Fellini moves are very easily done on the Argos and I have found no negative impacts to shot quality
Ross, would RO water be safe to use with your machine or do you recommend using water that has been re-mineralized?
I've used both tap water and RO and both seem to be fine
I am thinking of upgrading to the Argos from my beginner semi-automatic machine. One thing I didn't understand from watching this and several other videos on this channel is - what do you mean when you say "let it bleed" or "auto-bleed"? Are there any guides you recommend for beginners to lever machines?
That's a specific feature to this machine. We have a bleed valve designed into the piston. On all levers, when you move the piston up (by moving the lever arm), the grouphead is filled with air until water comes rushing in. Some air escapes through the coffee below but there's always a pocket of trapped air. This machine allows most of that air to bleed out to take full advantage of the spring force.
My only exposure to the espresso world has been with the Flair. I’ve been eyeballing this machine for years. My wife has been liking espresso now, think the spring lever would be something a non-coffee head could figure out so everyone in my house is happy? lol. How are light roasts? Can you do 3:1 ratios?
Yes, anyone can figure it out but it can take technique if you have very specific ratios that you like to pull. Normally you'll see 1:2 but you can Fellini and get 1:3
@@odysseyespresso I do 1:2 95% of the time so that’s great. I’ll have to look up the Fellini. I’ve seen it done but I’ve wondered how it would affect the shot
@@classicrockonly everyone I've spoken to reports no impact on flavor or shot quality.
@@odysseyespresso sweet! Tempting. I’m adding this back to my list. I think the spring lever would not be much more complicated than a semi auto
Thank you. Why is the spring 8bar instead of 9bar?
The spring design is constrained by material, wire diameter, dimensions of the machine, lifecycle, etc. Small home levers don't have 9+ bar springs because they just don't fit
I’m guessing Ross that you are right handed but on your own personal machine, do you have your steam wand on left side. This will be my first espresso machine if I go through with it but I can’t figure out for the life of me which side would work best for me
My personal machine is a right hand steam wand. I went into this having never used any other steam wand and I prefer the rhs orientation. If you don't have a preference from machines you'd be fine learning on either side.
Maybe keep in mind where you plan on putting the machine and whether or not you have more space to steam on the right or the left.
Someone in a forum mentioned that they regret getting left side steam wand as it gets in the way when they lock the portafilter.
What is the heat up time? O mean, after how many minutes the machine is ready for shot from the viewpoint of the group head temperature?
About 5 minutes after turning on.
Will you customize machine be heated by gas?
Unfortunately, no.
It can survive for pop up coffee shop? 100 shots per day
Unfortunately this machine would not perform well for that use case.
How many shots can you do on a full tank of water?
4-5 double shots
grouphead at 43C? how come so low?
It's not actively heated. The boiler adjusts its temperature based on the brew temperature and GH temperature
That's the temperature of the metal not the water. It's all integrated into the PID control
Ok, it is passively heated through the water I guess but you don’t want the water to be hotter in order to compensate for a cool GH and portafilter because the water goes straight down on the coffee in the first place or am I missing something here?
@@ph1670each machine is tested and fine tuned with a Scace device and thermometer to simulate and measure where the bed of coffee will be.
All dipper (no pump) lever machines require the water in the boiler to be much hotter than brew temperature in order to generate the boiler pressure required to push the water up to the group. The technology is nothing new, we just make it more thermally stable
Why is this so complicated? Aren't you trying to sell to an average espresso enjoyer too?
Which part seems complicated? Turn on machine, wait until the green light turns on, then pull a lever down seems pretty standard as far as lever machines go. Any comparable machine requires "temperature surfing" to achieve desired results with no knowledge of what the actual shot temperature is at.
Don't press too hard steam might come out of the top, don't hold in a normal way its going to slide across the table. Look it's gorgeous, but nothing about this seems intuitive to the average person. The Flair products are pick up and use and easy to understand. This has WAY more going on while pretending its as simple. It doesn't even come with the pressure gauge which means you just guess? @@odysseyespresso
@@FusePB it has a boiler for steaming and built in PID control so very different from a Flair while also being more accurate. You should be comparing this to other boiler machines like the Cremina or LaPavoni all of which have their own quirks.
With the spring configuration, a pressure gauge is not required. Pull the lever and the spring does the extraction which is more repeatable than pulling without a spring like on a Flair or other direct lever.
This is not a machine for everyone. It's a competitively priced boiler lever machine with some unique technology. Sounds like it may not be a good machine for you which is completely fine! That's why other options exist with their own trade offs.