In this channel, I share my passion and love for coffee and 3D printing. This is what I do for a hobby turn business. I used to teach in secondary schools and later lectured in a polytechnics in Singapore. And now I ran my cafe and coffee roastery full time at ASK Coffee Roastery Singapore and sales of coffee equipment on Speedy3dcreations. You can find me at 32 Seah Streets Singapore 188388.
You can follow me on Instagram For coffee: instagram.com/cy_coffeenerd Https//instagram.com/askcoffeeroastery For 3D printing: instagram.com/godspeeeeed/ & my company website @ www.speedy3dcreations.com
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www.paypal.me/speedy3dcreations
Thank in advance and your support is greatly appreciated!
Nice video. I was wondering if you could share the yield output and your profile recipe? pre-infusion of 2-3 bars for X seconds, ramp up to 6 bars for x seconds and second ramp up to 9 bars for x seconds then draw down for x seconds. Do you usually do lighter roasts or darker/medium roasts?
I know it's been 7 years, but did you ever figure this out? This started happening on my mk2.5 after upgrading the firmware from 3.9 to 3.14. Lots of others have reported the same issue with no solution.
Hey hey, is there another video coming in the series ? And what would you recommend for a person who likes full bodied espresso (medium to light medium) and medium bodied medium clarity filter. I think the df64 gen2 fits the box, with the ssp hu burrs and maybe something like the ssp cast burrs for filter ?
Do you mean without the puck screen the coffee already tasted good? Yes, I agree they usually are. Just that with puck screen, the removal of the puck from the portafilter is just a lot easier, and the shots tasted good as well.
@@CaffeMartellaSingapore thanks it was very helpful though am still considering between SMEG and Breville impress. Would you recommend smeg over breville ?
@deepaknautiyal7956 well yes it is this case as I prefer 58mm and more manual approach to grinding and tamping coffee. Gives me more sense of involvement.
Honestly, I have been enjoying the direct lever so much that I am kind of not wanting to switch to spring lever. With direct lever, I have full control of the extraction pressure I want to pull. With a spring-loaded lever, the pain comes when you are extracting at the wrong grind size. Too fine and the spring will take forever to extract and too coarse the spring will swing up strongly. With manual lever, I can vary my force to suit most grind sizes.
It was going ok until the awful loud music kicked in. I couldn't concentrate on what was being said, it was even lounder than the grinder. Can you do this again please and just kill the background racket. It's a tutorial about coffee not a disco.
I'm quite careful as to who I subscribe to because they become like mentors to me. You are good with words, smart and you explain things like a true master barista. Pleasure that I came across your channel. May I know where are you from? Edit: I saw that you're from Singapore. I'm from India. Planning to migrate to EU soon.
Please do work on camera viewing angles and there's some static in background, so maybe the microphone. Anyways... the content was great. I have a Gaggia classic pro with a PID mod and soon I'll make a dimmer mod.
This is the ncg-550s and it's the short version? Wow I thought it was smaller, this is quite big lol. Thank you for sharing this video, I'm definitely considering picking one of these up. The price to quality ratio seems to really good. Do you know if these have some type of warranty?
Warranty is 12 months if you have a local dealer. I've been using this for coming to 2 years in my cafe and also used it for quite a while before I started the cafe. The burrs had been upgraded to ssp 98mm and it's performing so good.
I've recently bought Delonghi Dedica EC885 and DF64 gen 2. However this is the first time in my life that I try espresso and at home. Do you have any recommend for DF64 v2 grind size for the Delonghi Dedica?
Hello CY, thank you for your two videos about this machine. Just purchased a Super Quick Espresso 0650 at a flee market for 20€ and suddenly became a QM enthusiast. It is missing the original water tank and the original tamper, but the previous owner built up a metallic fixed one and painted it with the same color😂 For the water tank, although sad, isn’t that bad, since the remaining heated water reflows to it.. so i’m just using two different fitting jars to separate the waters. Initially the water wasn’t flowing properly so we dismantled the group and cleaned the parts with maybe 50y old coffee 😅 Now it’s flowing beautifully! I have a big doubt though: should the group have a gasket ring? My QM doesn’t have it. Should i get one? What are your thoughts? TY so much!
It really depends on what size the moka pot you are using. I would say for medium roasted robusta, don't grind too fine and also consider managing the heat and temperature.
So in your previous df 64 video you said your 0 point was when you can hear the burrs rubbing against each other. So was that a mistake in the old video?
Nope. It's more of a personal preference whether you are comfortable with setting the burr touch point as zero or slightly coarser than burr touch point as zero.
The SSP Cast burrs are designed to produce more fine to give a sweeter and more body shots. Perhaps can try it on a brew dedicated SSP Burrs to test if the difference is big.
I have a df64 gen 1 with ssp hu burrs, i think ive aligned it 95%. but im not sure if im getting the good tasting espresso. Am i able to order an espresso at your shop prepared with a df64 SSP hu?
With all due respect and being thankful for the comparison, I do think it’s better for us if you dial in first the grinders instead of having 2/3 of the 30 minute video for that.
haha I am slowing down a little bit as I re-think my position and what I am going to do for my cafe and coffee roastery. Hence you are seeing me doing less live videos of coffee operations as I am shifting my focus more on taste, how to improve it in various way, including factors which I am trying out in my previous few videos as well as coffee roasting.
The part that is causing the chirping does not involve in the grinding for the espresso burrs and the outer rim of the burrs are flat. Besides, the touching is only briefly and hence it's all right.
@@CaffeMartellaSingapore Thank you so much for your willingness to help! I'm glad to inform you that I've resolved this issue by pressing on the protruding shaft of the grinder. Many thanks!!!
Timemore Sculptor 078S is espresso dedicated and don't do good filtered coffee. I have put my grinder through 5 to 6 kg of beans now and I will give it a try again soon to test if the underlying bitter finishing is still there regardless of whatever beans I used with the 078S. My DF64 is fitted with SSP Cast burrs v2 which is much better burrs than the one fitted in the 078S. Hence my choice.
Hey CY! I still have lots of coffees from my trip (not yours, that one disappeared first) and looking at this, I may have been over-excracting majority of them with too high temperatures and too much agitation. I will give your method a try. Take care!
