I wish the Decent Espresso Machine had been available When I purchased my Duetto 3 (long time ago) I am really impressed how you have developed the machine as pure hardware which follows software instructions. Wonderful!!
@christopherschaefer82795 жыл бұрын
John, this is a great "show-n-tell" and really underscores the value of the DE as a learning tool.
@lachlanjaziel41473 жыл бұрын
you prolly dont care but does someone know of a tool to get back into an Instagram account..? I was dumb lost the password. I would love any assistance you can give me
@ikerkaison13083 жыл бұрын
@Lachlan Jaziel Instablaster :)
@jiinx7215 күн бұрын
Decent started a trend. Now other mod makers for other machines now bringing out similar sysyems to add to espresso machine's and yes I'm eyeing this machine as my upgrade and final machine. So many ways to adjust everything is like having multiple espresso machine's types in one unit.
@Schaschlik3453 жыл бұрын
I'm looking to buy an espresso machine in the not so distant future. I was under the impression the Decent would be way to high tech for me as a beginner. I'm starting to think now that buying a Decent as my first machine might be the only way to go for me. Just watching some of your videos has expanded my knowledge about espresso tremendously. Thank you so much!
@decentespresso3 жыл бұрын
Good to hear, Yannic.
@dancoffey35524 жыл бұрын
I wound up iterating to this exact same profile. I could have saved 3 bags of coffee beans if I had watched this video first. Oh well, it was a good learning exercise. This really is a great machine. I love the new v1.3 controller.
@decentespresso4 жыл бұрын
Glad it was helpful!
@Rick94823 жыл бұрын
This particular video is fascinating and I'm sure your very proud at what your efforts have produced. My first thought on watching was, I wonder how many espresso machine manufacturers are using a Decent Espresso machine to explore better ways of making coffee and what changes can be made to their machines to produce better coffee. I'm assuming here that the 9 bar from start to finish is pretty much a dead end. Seems to me a declining pressure curve is quite doable in E61 types and those of more current designs. They may not be able to do it with real accuracy without major redesigns but they could reproduce a declining curve artificially that would still make better tasting coffee. I'm in that waiting period between my order being placed and delivery. It's going to be a long, long month!
@00nix875 жыл бұрын
First Decent Tiramisu ever!! Love your concept! We will get your pro version next time👍
@Philipppppppppppppp3 жыл бұрын
Absolutely lovely video for learning about the machine's capabilities and how to use them, however I find it very amusing how the shots aren't even tasted at all. It's probably because you can't taste a dozen espressos back to back without overdosing on caffeine, but to some sceptics it might appear telling of how maybe, just maybe, the whole procedure is a little removed from what should actually matter, which is of course taste.
@decentespresso3 жыл бұрын
I didn't taste because I know the results, but also i'd just lie if it didn't taste as I expected, for educational purposes here :-D Seriously, though, I do have another video coming soon, where I work through profiles with two independent coffee pros, and they describe the flavors and preferences as we go.
@Philipppppppppppppp3 жыл бұрын
@@decentespresso looking forward to it!
@wakeawaken4303 жыл бұрын
The absolute coffee tool for a barista like me, that use to experiment in every shot
@JorgeRimblas5 жыл бұрын
This is so cool! I learned a lot from this video, thank you!
@orrinbelcher65934 жыл бұрын
Wonderful wonderful superbly fun and informative thank you
@echtjbm3 жыл бұрын
The question I had while watching this was: if you were trying a profile which aimed for 2 ml/s, and the machine ran pressure into the stratosphere to try to hit that rate but couldn't, why was your instinct to tweak the profile to fit what the beans were doing rather than to coarsen the grind a bit to allow the profile to hit its target flow at reasonable pressure? Is it just because you'd defined the exercise to be illustrated in this video not to include any changes to the grind, or is there some other reason it wouldn't have been optimal (if one's overriding goal is deliciousness) to modify grind?
@decentespresso3 жыл бұрын
It's totally up to what flavor the user wants to get out of the beans. If he just changes the pressure higher or flow rate faster, it can make the over all extraction faster while the grinding size is the same. And the flavor will be changed as the extraction gets shorter and pressure goes higher. But if he changes the grind dial to coarser, he can get what he wants. But the overall flavor will be changed more. So if he just wants to have overall lighter coffee, he can grind coarser. Or if he wants to just change the extraction a little bit, he can just tweak the profile a bit. It's hard to tell just by the graph. It's up to what flavor he targets.
@richardmargolis42303 жыл бұрын
Why do you never taste the shits and tell us what they taste like?
@adarshshah976311 ай бұрын
Hahaha, superb typo (note, he meant shots)
@richardmargolis42303 жыл бұрын
Shots - apologies
@peterpan694 жыл бұрын
is there a training video on what those blue/brown/green lines are and what to do with them?
@decentespresso4 жыл бұрын
This might help: kzfaq.info/get/bejne/lZiRgdmbsZqthX0.html&feature=emb_logo
@damon123jones3 жыл бұрын
Can you taste it?
@coffeeiskey21763 жыл бұрын
So if you are putting water in that does not end up in the cup, you either have a leakage somewhere or the puck has not been saturated. Don't see what this has to do with uneven extraction 🤷♂️
@ebwhitaker5 жыл бұрын
If you liked the flavor, why would the pressure be too high at 11 bar? I look at pressure profiling as a way to get the particular taste you like; why be hemmed in by a certain pressure?
@decentespresso5 жыл бұрын
I agree.
@truemagellen4 жыл бұрын
LSM spring lever hits 11 bar and many levers of the past hit that. This was common in the past. 9 bar is a number that was best for the rotary pump setup extraction and became one of those numbers that should be in the dustbins of history on profiling machines
@alanz903 жыл бұрын
BUT, what did each profile taste like?
@decentespresso3 жыл бұрын
Depends on what's appropriate to the bean. Here's my latest thinking: instagram.com/p/CISixgHBtdT/
@001jozef4 жыл бұрын
Hi. Why the temp.88c only please?
@decentespresso4 жыл бұрын
Traditional espresso machines put water in at one temperature, but the extraction temperature is actually 12ºC to 16ºC lower due to the grounds cooling effect. See www.diycoffeeguy.com/espresso-extraction-temperature/ When you pick 88ºC, that's the actual extraction temperature. The machine puts water hotter than that at the beginning, to bring the extraction temp up to your goal much faster than the constant-water-temperature traditional machines.
@fast86gti3 жыл бұрын
are there any machines out there this complex that doesnt look like i brought my walmart espresso machine into a cafe? really cool little machine but gawd it looks micky-mouse
@decentespresso3 жыл бұрын
This is an old model in this video, maybe you will prefer this decentespresso.com/model?de1xlwhite
@YordanKovachev4 жыл бұрын
Hi, there what is the machine that you are using and where I can buy one or similar using pressure profiles?
@decentespresso4 жыл бұрын
It's a Decent Espresso machine: decentespresso.com/de1pro
@edventscher82043 жыл бұрын
What kind of scale is that under the machine, does it come with the machine?
@decentespresso3 жыл бұрын
It's an Atomax Skale, and we sell them decentespresso.com/scale
@jrw1952 Жыл бұрын
@@decentespresso 1 - I know the scale is talking to the machine software, but how is it weighing the cup? The scale is below the machine. Kinda cool if this really works. 2 - Is this scale still available? I'm not seeing it on your site now? 3- If I wanted to forgo the super accuracy of extracting to an exact weight, could the flow meter enable me to extract to a volume? Or is there a simple way to hit stop when my measuring cup is filled to, let's say, 30mls? 4- Once set up, about how long would it take to going from a cold machine to completing a typical shot pull? 5- Once I have a profile set up and family members just want to make a coffee, can they do it with just one button? I've been learning about Decent machines but have a few questions like this. Thanks
@AR-ml9eo4 жыл бұрын
Wow. It seems that your machine concept will bury all previous pump machines. Being able to monitor and real time control these variables will inevitably result in better espresso. I assume the popping sound is the pump pressure/flow control making minute adjustments. Is that the case? Is that the limit of pump technology today? In future designs I think you need to figure out how to better house the screen. It looks too fragile, and aesthetically it needs to be improved. What about water temperature control? I assume that is far more limited in terms of speed of adjustments to water temperature, especially a cooling delay. Is it simply boiler temperature? A radiator system would be huge and complex I imagine, but tempering the hot with cool water might be a possibility. What impact on flavor did you find by adjusting water temperature? Are the adjustment increments by degrees Celsius? Thanks for your unique contribution to our mad world of espresso fanatics, and best of luck!
@decentespresso4 жыл бұрын
For the screen, we're moving to a fixed mounting, like we have on the DE1XL decentespresso.com/de1xl
@decentespresso4 жыл бұрын
yes, the sound is the two pumps (hot and hold) firing separately.
@decentespresso4 жыл бұрын
we use a water mixing technology, so that we can instantly change the water temperature in 0.5ºC increments. It has a big effect on extraction.
@AR-ml9eo4 жыл бұрын
@@decentespresso - Double Wow! That is very impressive. I look forward to using your machine one day. Thanks for the response. Best of luck.
@AR-ml9eo4 жыл бұрын
@@decentespresso - I've been thinking about what you told me about the Decent being able to make minute temperature adjustments. I know the temperature setting impacts extraction (I believe you said 88° C), but I never considered any machine could make temperature adjustments during the shot. Is it possible to program water temperature curves during extraction? As in a lower initial temperature then increasing, or vice versa. And if so does it impact the shot quality? Sorry for all the questions but you've really created an incredible machine. It is quite a paradigm shift.
@nnnnny4 жыл бұрын
Very nice machine but this is confusing af. I have watch multiple videos but I still don't get it.
@jolajuc4 жыл бұрын
you are overextracting coffee , again 35 sec .Will be acidity very high . Way to long
@decentespresso4 жыл бұрын
On a traditional machine, where the puck is channeling, I'd agree. But no, not at all, the taste has no acidity, because the gentler preinfusion keeps the puck from channeling.
@laurencegoldman46394 жыл бұрын
Are you “over-extracting” with a pour over, with extraction times at 1/2 to two+ minutes? How about cold brew, with extraction times of 12-16 HOURS? Espresso paradigms are CHANGING. (Water, bean, roast, freshness, grind, dose, distribution, tamp, basket size, pre-infusion, flow rate, pressure, temperature, time -change anything, extraction changes)