Same mourning routine with my GCP. Two great machines when you know how to use them.

The way you do it you should in my experience have three shots at three different temperatures. The machine heats up until the light goes off but doesn’t stop there and notoriously runs too hot. So I always pull the shot right after the light goes off. Means purging a whole lot and wasting a lot of water but it’s the most consistent I found.

Why do you say it's especially important to use fresh coffee etc for a single boiler machine? That doesn't seem related to the number of boilers in the machine.

Great video! I own the Rancilio v6 and like it. I am curious about the basket and espresso ratio. You say 15 gram coffee but the shot is 40gram in 28… so more of a 1:2 ratio? Shouldn’t it have been 30 gram espresso shot?

Hi, my duo is 2 weeks old and I am confronted rather often to the problem that my.programmed buttons don't stop anymore at all, mostly after the morning espresso pulls and then after a couple hours of "pause" during the day. Any recommendation what may happen within this time why the programmend buttons don't wanna keep consistency? I try to be really exact in my prep before pulling the shot (1st again of the afternoon..).

Great video. THANKS

So you choose the ratio based on preference and dial in to taste. What if ive done that, and get a sour shot at one time, and a bitter one 2 seconds different? Time to change the ratio?

Pucking a brew recipe is making me pull out my hair. Are you saying the ratio is more or less your choice? So i just choose? Cuz ive vhanged this ratio 3 times now and im not able yo get something as sweet and creamy as ive had at other cafes

I have 6 of these machines and I’ll hold it down for 3 seconds or less and it just turns off.

Great video! And love the room where it is filmed, very high quality footage ;) Doubting between Lelit and de ECM Mechanika 6 Slim or even the Profitec pro 400/500. Help me please hahah. Which one shoudl I get. I mostly drink milk-based drinks, around 3 or 4 cappuchino's a day. Soo perfect milk frothing and learning Latte art is what I really appreciate.

Why is it a „Zero“ in comparison to the other Mignon? Just because you can blow through it?

How often should Flojet pump be kicking in? I have mine setup with pressurized tank and usually it will toggle on every second shot or near the end of shot.

Good video.. I was able to rebuild my E61 easily. However, some of the parts were different from the ones I pulled from my Rocket Mozzafiato V. Make sure you don't discard the old parts before you are done. I just cleaned the old parts and put them back in.

I use 11 grams for a single shot of espresso

When installing the camshaft lobe must be sitting on the bottom valve ? Evey one else says the camshaft lobe must face out front towards the front of the machine but when I do that the camsahft is stuck and dosnt move

why everyone in America makes ristretto and call it espresso? wtf?

Hola , este molino funciona para una pequeña cafetería ?

I find 6 seconds too short to get the heat that's too hot to touch. Is my steamer defective?

Solved it! On the newest model there are 3 dots on the upper surface of the top burr. You need to align these 3 dots with the 3 screws of the lower burr. This gives perfect alignment and the grinder is now working! Thank goodness! Gin and tonics all round! 😀

I followed these instructions today from beginning to end and now I have power to the grinder but the burrs are not turning. This isn’t my first grinder and bought this six months ago. Any ideas?

Too kind of you, waiting for us to buy new espresso beans! 😄 Subbed! 😊👍🏻

Thank you for the education, made the greatest shot today 18g Dose 30s Grind (fine) 30s Extraction time 25g Yield risteretto 👌 Flavourful, Dark thick and delicious ☕

Flush for 20 seconds?! Crazy talk.

I like the video but why don't you ever look at the camera to your left? As a viewer it makes me feel like you are avoiding me.

So bitter can't fix

Why grindtimes are longer when single dosing?

how can singledose take 20 sec?

May i ask if a espresso is a shot or a double shot?

It should be absolutely necessary to point out that food-grade grease must be used !!! People can get sick by using machine grade grease !!!

nice.. my issue is.. I have hand grinder... If I fill with 18 grams it over flows... if I adjust the grind size it flows far too fast.. if I reduce the dose to 16 grams I get inconsistent shots... does the grinder have a massive effect on the shot .. as adjusting from one click to another.. means either too fine and blocked or too fast a pull.

Can’t decide between this in the Rancilio Silvia

I want to know, what is Quad shot espresso, how to yeald it's??

I have about a 10 year old Rancilio Silvia. Anyone got any ideas as to why the flow of espresso slows after taking 3 or 4 shots from the same puck of coffee? Instead of taking a single espresso shot & filling my coffee cup with hot water, I just pull another 3 or 4 shots from the brew head. I would normally take it in to my wonderful espresso repair shop, however, with a divorce and cost of living sky rocketing I just can't afford a $400+ bill right now. Besides, each time I have taken my Rancilio in for regular maintenance, they are blown away as to how great of shape it is in. I think using reverse osmosis water in it makes the difference, I never use tap water. It had it's last maintenance only 2 years ago tops, so I am not sure why I am having issues. I backwash it on a regular basis and it was just recently descaled. Any advice?

Thanks for the video. You didnt talk much about time....does this imply that you should only be driven by ratio for strength and by grind size for taste, and the time will be whatever it is, based on grind size? I thought the ideal was to aim for around 30 seconds?

It is very noticeable that the handle is a flat black and very cheap appearance. I struggle to think of a machine that does not have polished black knobs and handles. What is behind this choice? I have also noticed that the dial is difficult to read, a problem associated with having white characters on a pastel background? Was this a deliberate FU to older users or was it just not thought out?

I’m using Lucca v2 machine and pulling 18gr in 27-30 seconds but still can’t figure out if it’s too sour or too bitter

Hello there. Is it possible to adjust the single and double dose by finer time granularity then 0.05 seconds, e.g. 0.01 seconds?

of course everything is easier when you have a very expensive machine and grinder

Thank you for an excellent, well thoughtout video, great information

Can you do a video of a break down and pull apart for cleaning checking or replacing burrs etc

I am having a hard time seeing how you can pull a 1:1, or even 1:1.5 ratio in 25-30s without having a significant amount of channeling.....any thoughts or suggestions?

I tried the shortcut you showed at the end where you leave the top lever in the neutral position until you get to three bars and then turn it. When I tried that the bar measurement tool never moves at all. It never gets to three bars, what am I doing wrong?

Great video, the problem I have is as the coffee starts to age you need to grind different, plus I like to use 9g Sumatra roast with 9g Ethiopian blend from my local roaster, been having a lot of fun, just bought a Mara X from Clive, I moved up from a Breville Barista Pro so going from pushing buttons to a lever machine makes it seem like you are much more involved in the coffee making process, keep up the great work :)

When was the last time some of these people even tried decaf? 😅 There are several experimental decafs with loads of flavour at the moment. Everyone can suddenly become too sensitive to caffeine, but that doesn't mean we can't still enjoy the taste.

The included Tamper is a pleasure to use at 58.4mm to be exact as their website states. This is my 7th espresso machine and the best one I’ve had so far. I returned a faulty and underwhelming LM Micra in favour of this model and I can’t praise it enough. Long love the E61 group!

Another catastrophically wrong and badly researched KZfaq video about different coffee types; A shot of espresso is a single shot, irrespective of what your local coffee shop thinks it is - the confusion is caused by pretending a double shot is a single shot - try that with other weights and measures and let us see how it plays out? What happened to the restretto? Macchiato ... it's controversial if it's not made the way the Italians meant it to be made - Macchiato translates to 'stained' or 'marked'. It is normally served with a spoonful (or two) of foam or a tiny bit of milk with a foam 'hat' NO latte art! A Cortado is not a small latte, cortado roughly translates to cut (i.e cut with milk) the ratio varies slightly depending on where in Spain (and Spanish territories) you drink it, but needless to say, it's a coffee forward drink 'cut' with milk to add a slight sweetness, normally served in a small glass. Cappuccino should not be just steamed milk, its distinguishing feature is a layer of foam (equal parts coffee, steamed milk & foam) - NO Latte Art, maybe a dusting of cocoa powder in Europe. Flat white is not that confusing, they are NOT a cappuccino (see above) or a small Latte. A Flat White favours coffee and has a smaller proportion of microform milk to coffee and is a smaller drink than a Caffe Latte. Please don't be lazy, do some actual research and call out coffee shops who can't be bothered to stay faithful to the origins of the drinks.

Can I adjust the temperature for the hot water for americano ☕️?

The first tip is just out of your imagination. Newly roasted coffee is known not to be the best tasting, and it does not make sense scientifically that more CO2 in the beans decreases the spilling.

whats that grinder ?

way better than the nearly useless video eureka has. thanks!