Decentralised Chain I conquer 😍

when will we get Gail to talk to James Hoffmann???

James Hoffman surely as cool

Agreed!

Totally agree👍🏻

Which website I can find it ?

woosha10 where did u get it from?

woosha10 still like it? Trying to decide on my next espresso machine. Sort of considering waiting a while longer and getting the Linea Mini, but... you know, it’s 5 grand versus 1700 for the Rocket.

The E61 is an excellent design and was perfect for the time, but I prefer what La Marzocco is doing with their saturated groups and piero group caps. The E61 does currently dominate the professional-home espresso market, but due to it's mechanical complexity I think it's inferior, and I am just waiting for the day that a saturated group dual boiler prosumer machine is released. La Marzocco's GS3 is an excellent choice but is way overpriced (nearly 8k). Something like the Quick Mill Andreja with the E61 is still my recommendation for under $2k.

buy it used from him if he gets bored XD ... or not ,,, if he uses unfiltered tap water

I did too I thought it was a good into machine?

@lampshade: Don't worry: The Italians have been using HX (Heat Exchanger) machines for over 120 years to make excellent espresso...and of course, they had no PID! The design of the E61 brew-head maintains its temp about 200F degrees spot-on. Just get used to the "water dance" (aka: cooling flush) all HX machines share if you let them sit a while...but you'll get used to it. Don't want to mess with cooling flushes? Then get a DB (Double Boiler) machine instead of a HX...MIGHT need a warming flush for the brew-head, but no cooling flush. Happy Espresso-ing, -- BR

@@billredding2000 thanks! ☺

@@lampshade452 :-)

should be in green !

What do you think about ECM Synchronika? anything better?

How is it?

@@xXAssasinXx2456 It has been great these past four months. The shots are always consistent and delicious, but that's because I attached a thermometer on the grouphead. Before it was giving me bitter overly extracted coffee despite having a shot extract at 25-30 mark. I soon found that I wasn't flushing enough water and my shots were being pulled at 220F. I would only pull an ounce of water. This machine doesn't have a huge learning curve, but it takes some getting used to. If you have the extra cash get a machine with PID, but if this doesn't bother you then I recommend the Rocket Appartamento.

@@chavitavb Awesome, I have a Gaggia Classic Pro and I will likely upgrade next year.

@@chavitavb thats the reason why i bought the rancilio silvia pro pid makes a huge difference imo especially at the same price point

A year later, if no one answered, but the Profitec 500 has more features, I'd go with that. Unless there's a big price difference that's too prohibitive.

me too

Just bought one this week🥰

What are your thoughts on the faustino?

@@jonnycodling15 i love this grinder.......the grinder looks great and the grinding results are very good for this price class and its easy to clean......in my opinion way better than the eureka specialita.

@@Toolship the Faustino sure is great, but I guess you know that all rocket grinder are made by eureka. I think the faustino is the same as the mignon perfetto

Nope

Benjamin Göller if water barely goes thru your grinder setting is too fine. Darker oily roasts require more coarse setting. Tamper pressure should be about 30lbs/13kg use bathroom scale to get the feeling of how much you have to press. Extraction time should take about 25-30 seconds. Grinder setting will change if you switch coffee blends. If that fails return machine to the store, or ask them to show you how to work it. Good luck.

@@market.weasel Hey thanks, the info with the oil in heavy roasts was a really good hint. We have very dark beans and you were right: Less fine and less coffee overall worked! The crema is not perfect yet, but that might also because of the 100 % arabica. The only thing that still confuses me is the pressure. You said 13 kg whilst I mostly read 25-30 kg (not lbs) pressure, which is a huge (!) difference. As for me right now 13 kg works better, as more pressure causes the coffee to not flow, but I wonder what is better: Coarser coffee but 25 kg pressure or finer coffee and 13 kg pressure. Ideas?

Gail hates coffee - what you see here is yet another example of a video made under duress. She simply feigns a love for coffee so that Kat, her kidnapper, will allow her to have food. Ever wonder why we havent seen her for like 10 years? Wake up, sheeple!

What did you decide on? I'm looking at this to upgrade my BBE

@@cliffbeneventi still waiting for a good price

The pressure on these stock are very high for some reason. James Hoffmann did a good review of the situation. You'll need to go in and twist a nut to reduce it closer to 9 bars.

@@icedfirion Thanks! I did ask the company I bought it from and they said it is pre-adjusted to 9 bars from factory now. Now, should I trust it? I don't know haha

@@toritowalker No, I had to ajust a week ago, from factory it was 11bar

@ Oh man, I might have to do that too then 😭

That’s the Rocket Faustino.

For your pucks, I would suggest increasing the dose and grinding courser. As for pressure I wouldn’t worry too much, sounds normal.

Yes same with my machine

Did you buy it yet?

@@BiiketeamCO no..... According to my girlfriend a house is more important that an espresso machine.

@@jamesgreenwood8728 hahaha savage

R58 costs twice as much

chefalbino what’s better now and why? Considering getting one of these in the next year or so.

I know I like my VBM Super HX "bling" -- it's Italian art...that just happens to make espresso. What a coincidence... ;-) -- BR

Meh... there's always "Something better". Yeah, Casios exist, but doesn't mean a Rolex is now worthless...

Do it, it's the right thing to do.

I would recommend taking a look at dual boilers. You can get a good dual boiler for around the same price as the Giotto V.

Andrea Casey Gail brewed Holler Mountain from Stumptown Roasters.

Thank you!

Rocket Espresso Faustino

Why would U even prefer a manual machine over a automatic machine. I would never ever ever EVER, period, prefer automatic machines over the semi-automatic.

Cio Dokop its the visceral process of grinding with top line unit, tamping the fresh grind snugging the porta filter throwing the arm etc. Much more involvement and satisfaction. I guess you have to be there. I'm off to crank up the old (10 yrs.) ECM Giotto made thousands of excellent shots for lattes americanos etc. Cheers😎

Brian Buday Amazing:D

personal preference ? company behind the machine ? the look of the machine affect buying decision as well. I myself have VBM domobar rotary , which has similar look like Rocket App.

"why buy this when Breville 980xl has PID, auto wake, volumetric control as well as time control, two separate boilers at 2/3 of the price?" -- Jason Mainly because ANY Breville -- regardless of cost -- is an appliance-class machine, not prosumer-class. BIG difference in how they are made & materials used, and some of us prefer to go prosumer. Also, Breville is not "Made in Italy!" Ciao! -- BR

@@koaminsamudera235 I also have the "VBM Domobar Super HX Rotary Manual Switchable." :-) -- BR

Yea I agree that the breville is built with cheaper parts and most of them need fixing after 1 year mark of heavy use. There's no doubt that Italian made machines are built like a tank.

@@jasonokazaki5893 Yes...but with appliance-class products (whatever they are, not just espresso machines), most buyers KNOW they don't last long and just buy another one when they break. No big deal for them... Also, IIRC Breville does NOT want owners working on their machines -- they want them sent back to Breville for repairs/service. Not so with prosumer-class machines, as they are designed & built to be worked on by the "end user." Again, that's one difference between appliance and prosumer. -- BR

I have never seen Gail or other answering here, so (sadly) don't expect anyone at SCG to respond... So I will try to answer: It depends on (1) how long an HX machine has been warming up and (2) how long it was sitting idle AFTER warming up. Personal example: When I let my VBM Super HX warm up for 20 minutes, no cooling flush needed. If left warming up for 30 minutes, cooling flush DEFINITELY needed. -- BR

Bill is correct, if you use it right as it comes to temp it will not require a cooling flush. If you let it fully saturate over 30 minutes to an hour you will definitely want to do a cooling flush. -Brian, SCG repair department

You are right. I just started making pour overs and have to get up earlier to get it done. Its been worth it so far.

Just use a programmable power socket and organize yourself ;)

@sherlock (?) Then you're not a semi-automatic espresso machine person (you just don't get it, nor understand the true espresso scene). For you a super-automatic machine would be better. Some people just want to "push buttons and see espresso/steamed milk drinks come out" -- that's okay, too. Conversely, people who use semi-automatic espresso machine are NOT in any hurry. They like the WHOLE PROCESS (science & art) of making espresso on them as much as they like the taste of the product itself. It's another world entirely -- two completely night/day different kinds of people/mindsets. So if you can't grasp the "time factor," fine, but don't make judgements based on ignorance. -- BR

Bill Redding sounds like your semi-automatic espresso machine makes some stellar coffee with a side of pretentiousness. I’ll give you a big eye-roll for your incredibly condescending remark.

@@SherlockChromesSFY You deserve any "condescending" remark...but you kind of brought it on yourself as I thought you were dismissing these machines because "they take to long to warm up" which I thought was a pretty shallow (and ignorant) reason, as there IS a reason these machines NEED such time to warm up: Unlike a lightweight appliance-class machines, prosumer-class machines are HEAVY (if they're NOT, something's wrong) -- they're made of heavy copper, brass and stainless steel. For example, my VBM machine weighs about 82 lbs, so that "weight" takes a while to warm up. Additionally, the entire "espresso-brewing drive-train" (if you will) -- including the portafilter -- needs to be heated up to the proper brewing temp (about 200F) and that takes a while. But for those of us who buy these machines, it's part of the "espresso making ritual" and we don't see it as a negative. Besides, I'm retired...no having to rush off to work -- if I did, I'd probably just stop at a Starbucks and be done with it, yes? Or have instant coffee. Or set my Drip coffee-maker to turn on 30 minutes before I wake up. But I like home-made espresso/Cappuccinos, and so I went with a heavyweight prosumer machine: Espresso-making bling (if you will). Next time, please try to get WHY something is the way it is (as in this case, warm-up times for prosumer machines) instead of right up front criticizing it. Now you know a bit more about the subject. Even for us though (prosumer machine users) the learnign curve was steep, so it took us a while to get even the basics, but we wouldn't buy a super-automatic espresso machine, partly because no matter how much they cost ($10-15K or more) they still can't produce espresso as good as a prosumer semi-automatic machine can. Plus, the owner of a semi-auto machine has to know a whole lot (a real Barista is amazing) as they control the ENTIRE espresso-making process -- water quality/chemistry, brewing temp, bean choice, bean roast level, grind size, shot timing, milk steaming (proper microfoam), etc. ("Latte Art" optional) -- no buttons to push where the machine does all that for you (even if not as well). But again, that's what we like also: Total control over the process...and only us to blame (not the machine/grinder, or the beans -- if they're not stale!) if the espresso doesn't come out right. -- BR

You could use it right away but cold metal isn’t conducive to good coffee.

Pretty typical for relatively large boiler E61 machines. 20-30 mins.

@@BensCoffeeRants yeah I dived deeper into prosumer machines last 2 months and figured this out already. I also noticed funny that cheap plastic machines want to imitate machines like this and they put cup shelf on the top, with is ofcourse does not work in plastic coffie machines because they don't have to warm up warming cups on the way

Antoine Thisdale not in the same category.

It’s in a different class! It is so much better, they are not even in the same universe,

jules Yeah ranclio is a good brand? But may I ask about the reliability I an interested in one of their BYRO BYO Commercial machines.

The Silvia is a domestic machine with domestic parts. The apartmento is a mix of commercial and domestic, much more enthusiastic. Compare boiler sizes for example

Dogmatic Pyrrhonist Oh

vsboy 25 friend of mine just got this as his first espresso machine. So jealous.

Spruce Mouthman I bet your friend has a great income.

vsboy 25 he has No job. Rich parents bought it for him.

Spruce Mouthman typical millennials.

vsboy 25 lol I'm a melennial on disability cuz brain tumor / brain surgery. Most I can afford is my capresso ec pro which is a pile of crap compared to this.