You don't really need a leveler IMO. The standard process already levels your bed with the included tamper and then you can just do the actual tamping on top of it
Bro... Cool new gadgets and beautiful crema. Haha... How do you like the distribution tool so far? What setting do you use for it? I read somewhere that it could over-tamp your coffee before even tamping.
Thanks, Mike. It's actually fun to use with the Picopresso so far. The cod is nice and I just make sure I level it slightly without leading to over tamp, thanks to the tool that I can set the hight for each side. This actually makes me stop the tamp at the right level. Anyway you just try until you set your coffee up to the best taste.
Grinding coffee for the pico on my manual grinder was making my hands sore so I got a Sage grinder but it isn't quite fine enough for the pico. I have found you need to grind on the finer end of espresso for it. I'm making it work by increasing the dose but man, the pico is picky about its grind size! The sleeves that Wacacao make for the pico are great for protecting your hands against burning your hands holding the body. My hand grinder is the Knock aeropress and I ground on the 1 to 1.1 setting. On my Sage, its on the finest setting but still not fine enough. I'm not getting great crema.
If the grounds are too coarse, just push lighter. Maybe you will get less crema because of the lower pressure, but it will taste good. Just keep a steady, not too fast flow rate. Also, you can use longer pre-infusion to increase extraction. I was able to pretty good shots using my ZP6 grinder which is also not espresso capable.
Your workflow is fascinating! I can't wait to receive my Picopresso. What can you say about the quality of the shots? Can they be compared with the ones from professional home coffee machines like Lelit? Thanks
Thanks, DeoN. Yea the shots are really amazing, almost always balanced taste. The only challenge is temperature. If you heat the pico it will be uncomfortable to hold it, and if you work without preheating, you will have your espresso below the right temperature. Yet I use the piece of foam as an isolation tool to be able to hold it and have the espresso as desired.
@@morningcoffee1 to add to this, preheating your espresso vessel with some off boil water is also crucial to me when pulling shots from the Picopresso.
Don't compare with professional machines like Lelit because the purpose is different, i using Picopresso and rate 8/10 about quality compare with Lelit, because big problem is temparature, after taste hard to get sweet than machines, however, i still satisfy
@@haiang6949 hey! Can't agree with you, i received my Picopresso after the comment and I can definitely say it stands on the same level with professional machines, you just need to preheat it well, i usually do preheating in two steps and if you have a good grinder you will have incredibly sweet shots. Cheers!
Yes it's the same, the distributor and tamper a a tiny bit smaller than the Picopresso's basket. The problem this makes is almost nothing, as you see inbthe video, yet its giving me better control over my puck, without the funnel.
I usually do my machine extraction around 40s. Considering that this is not a machine and probably more gentle on the coffee I do extractions like that. Yet it2all about what you prefer. Glad that this little tool is capable of making good coffee ☕️
Well, it really depends on the coffee beans, however if zero is the calibration point (no clicks at all behind it) I always fall between 25-32. Where the more its darker, the more I go coarser.
You are correct, this is due to that the coffee is very old, and it was just a trial. Definitely I get much much better extraction with fresh coffee, after degasing. Have a look at these videos. 👇 czcams.com/video/KAqmbD4DRaU/video.html czcams.com/video/6CTWQU46kO4/video.html
Aah...maybe! I liked your ritual and paying attention to nuances ....could it also be possibly cuz you're grinding too fine for the picopresso? Have you tried with a coarser grind ?
I'd skip the wasted time with the little needle stirring the grounds. Unnecessary. That amount of extra time would be better served running a preheat cycle through the brewer.
Great video! Keep it up mate.
Very beautiful. Can't take my eyes off.
You don't really need a leveler IMO. The standard process already levels your bed with the included tamper and then you can just do the actual tamping on top of it
Bro... Cool new gadgets and beautiful crema. Haha... How do you like the distribution tool so far? What setting do you use for it? I read somewhere that it could over-tamp your coffee before even tamping.
Thanks, Mike. It's actually fun to use with the Picopresso so far. The cod is nice and I just make sure I level it slightly without leading to over tamp, thanks to the tool that I can set the hight for each side. This actually makes me stop the tamp at the right level.
Anyway you just try until you set your coffee up to the best taste.
Grinding coffee for the pico on my manual grinder was making my hands sore so I got a Sage grinder but it isn't quite fine enough for the pico. I have found you need to grind on the finer end of espresso for it. I'm making it work by increasing the dose but man, the pico is picky about its grind size! The sleeves that Wacacao make for the pico are great for protecting your hands against burning your hands holding the body.
My hand grinder is the Knock aeropress and I ground on the 1 to 1.1 setting. On my Sage, its on the finest setting but still not fine enough. I'm not getting great crema.
It really needs fine grinds, like any bottomless extraction.
I got Kinu M47 just to make pico work! Now it makes excellent espresso and I can grind 18 grams in 30 seconds.
If the grounds are too coarse, just push lighter. Maybe you will get less crema because of the lower pressure, but it will taste good. Just keep a steady, not too fast flow rate. Also, you can use longer pre-infusion to increase extraction. I was able to pretty good shots using my ZP6 grinder which is also not espresso capable.
Your workflow is fascinating! I can't wait to receive my Picopresso. What can you say about the quality of the shots? Can they be compared with the ones from professional home coffee machines like Lelit? Thanks
Thanks, DeoN. Yea the shots are really amazing, almost always balanced taste. The only challenge is temperature. If you heat the pico it will be uncomfortable to hold it, and if you work without preheating, you will have your espresso below the right temperature. Yet I use the piece of foam as an isolation tool to be able to hold it and have the espresso as desired.
@@morningcoffee1 to add to this, preheating your espresso vessel with some off boil water is also crucial to me when pulling shots from the Picopresso.
Don't compare with professional machines like Lelit because the purpose is different, i using Picopresso and rate 8/10 about quality compare with Lelit, because big problem is temparature, after taste hard to get sweet than machines, however, i still satisfy
@@haiang6949 hey! Can't agree with you, i received my Picopresso after the comment and I can definitely say it stands on the same level with professional machines, you just need to preheat it well, i usually do preheating in two steps and if you have a good grinder you will have incredibly sweet shots. Cheers!
@@deondeonov9990Hi! which grinder do u recomend?
Nice. What grinder are you using?
1zpresso K Plus
How did the shot taste?
you use the original basket of picopresso ? I purchased a 51mm distributor and tamper both are not fit the picopresso basket.
Yes it's the same, the distributor and tamper a a tiny bit smaller than the Picopresso's basket. The problem this makes is almost nothing, as you see inbthe video, yet its giving me better control over my puck, without the funnel.
@@morningcoffee1 thank you for your reply.
when using the 51mm distributor with 15g coffee is ok for me too, however when increase the coffee to 18g the distributor will get mess.
What's the settings for the grinder?
With the beans I used (Sumatra) I used 28 clicks. The dose was 15g only, if more grams I would have taken the grind to 30 clicks
Are these new leveler and tamper something you bought from a third party company or do they come with the upgraded picopresso?
I purchased them from amazon.
@@morningcoffee1 Would you please provide the links? Much appreciated!!!!
what size is the leveler/distributor? is it 51 mm? or 52 mm?
That was a 58 second pull on your shot including pre-infusion. Is that not too long?
I usually do my machine extraction around 40s. Considering that this is not a machine and probably more gentle on the coffee I do extractions like that. Yet it2all about what you prefer. Glad that this little tool is capable of making good coffee ☕️
@@morningcoffee1 Thanks for your reply.
Which grind size u use for K-plus
Well, it really depends on the coffee beans, however if zero is the calibration point (no clicks at all behind it) I always fall between 25-32. Where the more its darker, the more I go coarser.
Did you upgrade the basket ?
Sometimes I use the ims 51 5mm lapavoni basket, butbin this video Inused the stock one.
What size tamper u use?
This is 51mm tamper/leveler 2 in 1.
I didn't see big difference as you saw in the video, however the basket size is 51.5 or 52mm
Despite so much focus on distribution still this much channelling ??
You are correct, this is due to that the coffee is very old, and it was just a trial. Definitely I get much much better extraction with fresh coffee, after degasing.
Have a look at these videos. 👇
czcams.com/video/KAqmbD4DRaU/video.html
czcams.com/video/6CTWQU46kO4/video.html
Aah...maybe! I liked your ritual and paying attention to nuances ....could it also be possibly cuz you're grinding too fine for the picopresso? Have you tried with a coarser grind ?
Should pre-heat
Right, I do that now, however it is a bit hot to hold it when already pre-heated.
@@morningcoffee1 This is why I bought the sleeves, a good upgrade :)
K-plus?
Yes.
I'd skip the wasted time with the little needle stirring the grounds. Unnecessary. That amount of extra time would be better served running a preheat cycle through the brewer.
I think that have a chaneling right here, the flow isn't right.
A little bit, but overall am very happy with that new workflow at home. Its giving me more precise control over my preparation.