Straight to the point, no bs.

Agreed, she's great

Gail is a coffee rockstar.

Should the coffee puck be wet after dispensing?

Tell me about it. Like That's the main reason i'm watching this

:D

It wasn't actually 'too fine'. It was 35 seconds, but that's *_with_* pre-infusion, which you shouldn't count for the shot time. So easily within 20-30 seconds for the pull. And pressure was high, but not out of the 'espresso range' on the dial. I think that might have been a better shot than the shot that was supposed to be the 'good one'. Because that one was 24 seconds *_with_* pre-infusion. So counting the actual timing of the shot, that was borderline too fast.

TheMrVengeance Totally agree with you. When the needle on the gauge is around 1 o clock the coffee tastes and looks the best.

@@nxtvctm I just want to know.. how long does this coffee knowledge take? I’m wanting to learn but it scares me to spend this much money 😫I know you can’t compare the nespresso to this but dang.. I don’t have all morning to grab my coffee 😆

@@MountainsnVallies A week to a year. Just spend an hour every Sat morning experimenting with it.

she's great but could do with some warmth though

Nothing wrong with well produced slick videos. It’s all up to personal preference in the end.

I just wanted the drink ! 😉

meanwhile, im playing jazz in the background

L

Luca Pette 🤣

Luca Pette You won’t regret👍☕️

hahaha...same to me, I just purchased the step down model....but I like this one better because the grinder.....I was trying to save space but the incorporated grinder it s a must to have!

Hahaa

I just paid 600$ for it today makes the best cappuccino

she wasn't critical of the coffee but type of ground and taste

I just came across this video and your comment. When you mean a dummy shot, do you put grounds in it? Or do you run it through with just water?

@@juliae.2120yeah no coffee in it just lock it in and use the single shot button. Another tip is to use that water to warm up your cup

no you have no idea what you are doing. That's not how you should ever use an espresso machine. Single boilers need time to heat up.

@@jm7720 I am an engineer, I know machinery and have been making coffee for many many years. By running water through to heat up all the essential components that affect the brew, there is no need to let the machine warm up for 20 minutes. Call by and i'll make you one to prove it.

@@travelswithgreengold7114 I agree with you, Mike. I don't know if they have changed the settings, but my Barista Express switches itself off it is unused for 5 minutes! So you can't pre-heat for 20 mins!! I run the water through as you do, the machine is at temperature, as is the group handle and the cup. Makes an exceptionally beautiful coffee. I love this machine. I want to buy one for the car...?

How do you get the pressure to build up? I just got mine and the gauge stays stuck at zero when I fire off an espresso shot

@@surfsessions100 following. I can only pressure mine with the double wall

She reminds me of Ellen Degeneres.

You are absolutely right, also about the barista

Another tip we have found helpful is that there is no difference in the espresso quality (to our taste) if the machine is pre-heated before use. I make delicious espresso just seconds after turning the machine on.

Use a funnel- quite cheap but effective in saving coffee

Did you wait 20 minutes? Is it true?

For speeding up the heating process you can also run an empty shot through the brew head and basked

I hope you already know that you can adjust the temperature 2F up and down on this machine. It’s not a great thing, but better than nothing...

Michael Noeldner same here. Just picked mine up today.

Me too 😄

@@Daniela.m. congrats 😎😎 Ive since upgraded, but this is a great machine to start an espresso journey

My exact same thoughts

That really doesn't matter as it differs from coffee to coffee. You have to find the grind setting that works for the coffee you have. There is no 1 setting that works for all coffee the same.

She went up to 14..

Yes

@@SeattleCoffeeGear I have had the machine for a year and a half. It has been my intro into the world of espresso and I absolutely love it! I continue to grow with it. My most pressing question is how do you factor in normal time compared with pre-infusion? I think Gail started timing at the start of pressing the button, but how does that time compare to a standard machine. My other question is about the dose. Since this portafilter is a bit smaller I usually do about 17g mainly because if I go up to 18g with this machine, I feel that even with proper tamping, I get strong indentations in my puck from the top of the machine and I read that you really don't want that and to make sure the water has enough space at the top to flow properly. Thanks! Love the videos and work you do!

Same here ahahahah

@@Jason-hw5kk me too!! mine came today! SOO CRAZY! THEY'RE SELLING OUR INFO!!!

same! haha

yeah same here. but it's great for the first steps making espresso/milk based drinks and learning the techniques :)

I have the sage version of this machine as i am in the UK and i think it is a great machine, I had a Gaggia classic before, which is great, but I prefer this machine

z what did you do with your gaggia classic?

@@blzt3206 I still have it, I have a problem with the steam valve leaking. It needed a new grinder anyway, so I thought I would go for a machine with one built in. i will get the Gaggia back up and running when I can find a steam valve at a decent price.

@@zyborg47 If you have working grinder,Gaggia classic will make at least as good if not better coffee as this machine. Less things to go wrong and steam valve replacement (rancilio silvia) is good priced.

We're really happy you enjoyed it!

would love to know the maintenance procedure your using :)

@@omaralnokhatha7020 the regular in the instructions everytime the light blinks clean me I decalsify with 50/50 that's water & distilled white vinegar the whole tank 2-Liter in total when done 2-Liter of water then cleaning pill in the portafilter/shower head & depending the usage I change the rubber sill around the shower head unscrewing the it w/the Allen key 3 times a year also about 3 times a year I clean the grinder dismounting everything once you follow your manual believe me you could beat up this machine and wont give you problem at least for me thank goodness it works out perfectly fine with all do honest.

@@We-Cook-It Thank you so much :) !!

Not financially viable to repair, I guess? With brass or copper boiler machine made from standard parts you probably would be able to repair it either for less or more readily and get another 10 years out of it.

@@event4216 I just took it as an opportunity to try something new and got a delonghi ec860. I'll be keeping the Breville and may look at repairing it and putting it in my workshop or something.

This. Also if you weigh the beans each time rather than filling the hopper, you can save fiddling with the dosing dial and keep the coffee fresher. Start with ~18g and adjust grind and amount as needed. I got a $10 micro scale on amazon and it serves well every morning for this.

I did too! Just yesterday and my first one was suck-ish

@@melaniediaz7970 what happened? It takes quite a bit of pressure to tamp properly

@Shaun G I purchased mine yesterday too!

@Shaun G yess🙌🏻

I see it’s for sale for 488.00 for bed bath and beyond...we have a bunch of wedding gift cards we would like to get something nice...it’s not Black Friday yet but is that the sale price already?

@@laurenryder9734 yes it is! Its normally around 700 so this price is really good

I bought it for 1000 dollars

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@@laurabrown1003 what

The bean makes a lot of difference...with older beans you need to be finer and use more

I have been using the machine for abt 2 months now. Spent couple of weeks trying different techniques and here is what has worked for me - Orient the wand sideways about 45 degrees. rest it on the picther spout. There is an indentation at the tip, the tip should be about 1/3rd below the surface of the milk . you should be able to see the indetation. if you see the indentation, you are too deep in. The tip should be about 1/2" from the picther wall, not in the center. adjust the pitcher angle so that you are directing the steam towards the bottom edge of the picther. for first 5-10 sec you will her loud sound and small bubbles and after that you will hear and see the milk swirling around beautifully in the pitcher. be sure to lower the picther as the milk expands in volume. I use a thermometer (~$5 on amazon) and let it swirl upto 165. You will get nice thick, creamy milk. One more important thing is how much milk you use. In my case I have found for a double shot (50ml), 150ml milk works perfect. If you dont have enough milk, you will just create bubbles. More than 150ml and you will waste the milk / dilute the coffee. Keep practicing. Good luck.

I have been using Lavazza beans purchased from Costco (which I can't imagine are overly fresh) but what I discovered is that you can change the internal grind setting (see kzfaq.info/get/bejne/h7SmgsZ2mZO6daM.html) and can get very good pressure with the non-pressurized basket. For great microfoam, submerge your wand just 1/2 inch below the milk surface near the edge of the pitcher to get the milk swirling. Once you start getting a rotation in the milk, lower the pitcher so the wand is just skimming the top of the milk while still maintaining the swirling of the milk (you should hear air injecting into the milk). Only do this for about 20-30 seconds (I listen to the thumping sound of the boiler and count about 30 thumps). Then raise the pitcher to immerse the wand (no more surface air injection) continuing the swirling milk until you get to the temperature you like. By doing this I suddenly am able to make latte art. This is a great video: kzfaq.info/get/bejne/p811g8iE1pPFd4E.html

amirh1 Same question

You only need to time the double. The single will be set vicariously once you get the grind correct for the double.