I would be a bit more cautious with the CO2 bottle...if that thing tips over and falls, you'll have a big CO2 Rocket flying through your house. Best practise for storing such a bottle is also to detach the regulator for optimal safety and keep it somewhere it can't fall on its side. Here in Germany all gas bottles have a collar around the top to protect it form impact if it should fall.
Thank you so much for making this video!! I have been searching high and low for a video like this. I am eager to get into home espresso, and have been looking into manual options due to counter space and budget. Problem is, I have very weak arms and I dont want to strain too much due to medical reasons. This video really helps :)
I use the same system but added a rigid plastic tube (straw) to the bottle adaptor that just reaches the bottom of the bottle, then put a diffuser stone on that. The result is thousands of tiny bubbles of CO2 bubbling up through the water. I set my regulator to 40 psi, start the flow just like here and walk away for a minute or two, one shake just to be sure and add flavoring!
We get lots of questions about alternatives to plastic bottles. We don't recommend glass bottles, but here is a great alternative: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zGsfovL9dfo.htmlsi=n2AWefv3HXi1MkzV Keg Outlet Affiliate Link: www.kegoutlet.com/?ref=NADIAAN...
There is actually a fourth factor that determines the amount of carbonation you get. Although it's related to one of the three factors you mentioned, I believe it deserves a mention on its own. That fourth factor is the size of the bubbles you create as you carbonate. Smaller bubbles, because of the higher surface-to-volume ratio, will more effectively carbonate the liquid as they pass through it. I started with a setup identical to yours and sourced from the same place, and I use the techniques identical to what you've shown in every respect. After a time, though, I switched to a small dropper hose that attaches to the inside of the carbonation cap. That hose drops down into the bottle and I terminate it with a small stainless steel bubbler that works exactly like an airstone in an aquarium. It makes incredibly fine bubbles that are far less than a millimetre in diameter that, I believe, allow for more of the CO2 to diffuse into the water as they percolate up through the liquid. In summary, thanks for the excellent primer. I wish I had come across something like this before I spent hours researching all this stuff on my own. Cheers!
Rob, you've done a fabulous job of detailing this experience and sharing with us! How do you know how long to pressurize with CO2? Newbie here and excited to learn!
There’s no hard and fast rule. If your water is really cold, shaking for 30 seconds will get good carbonation going. The longer it’s under pressure and the colder it is, the more carbonation. I pressurized the growler and give it some shaking when I first fill it. Then it goes into the fridge. When I want water, out it comes, attach the pressure hose and pour. Plenty of carbonation! Enjoy!
I bought this product, and it didn't work for me. Followed all the directions, but the water just doesn't get carbonated. It is like it just gradually leaks pressure. Bummer, because I wanted to get away from using plastic bottles.
Has had and uses the Cafelat Robot for 3+ months and drinks coffee "all day long" and he still has to use a scale to measure beans and water? That's pretty pathetic, it's a cup of espresso for God's sake! He acts like he's making some elixir to cure cancer or something. He does need to share that scales he's using, there are a log of other knuckleheads using this machine that use a scale but are complaining about not being able to find one that fits.
We have two carbon steel woks, and two steel Karai's (a heavier grade indian style wok). Basically, I like a wok that's thick enough that it doesn't flex too much, but is light enough to flip food and toss. I like a wooden handle as well.
As you'll soon see, we're in the process of moving, and we have a Wolf stove in the new place. We'll see how we like it, and maybe do a comparison review.
You do a great job! Too many videos from others where they show you something, you want them to just be quiet and get on with it. You get a pass however. Listening to you is casual and relaxing, and you don't waste time on useless talk. You should have far more than 5,000 subscribers.
Is far as I know they don't match the threads. Also glass could be very dangerous. Try this solution: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zGsfovL9dfo.htmlsi=bh6PVkCFJJdefj-F
WOW!!! Thanks Rob for a great audio/video explaining how to set up/use the 5 pound CO2 tank to home make sparkling water. I need to set up my tank at home also!
LONGEST SHELF LIFE: POUR YOUR CARBONATED WATER OR MIXED COCKTAIL INTO AN EMPTY WINE BOTTLE WITH A SCREW CAP. POUR WARM OR COLD AND IT WILL LAST FOR WEEKS!!!!!😊
As far as I know they don't match the threads. Also glass could be very dangerous. Try this solution: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zGsfovL9dfo.htmlsi=bh6PVkCFJJdefj-F
Merci pour votre partage. J’ai cueilli mon champignon 🦀 crabe pour la première fois y a deux jours et je l’adore. Je me suis fait un riz basmati, c’était délicieux. 🪶🪶🪶
Searching for a quiet electric burr grinder that switches grind size easily and is great for both Espresso and French Press is proving to be a challenge? Fortunately details in your review such as running the Baratza has made clear that if noise isn’t at issue the Baratza is a great conical grinder . Thanks your review Nadia and Rob!
Thank you for the excellent video. Today I wrote Debyer customer support the following letter: Hello, I like my steaks seared in a very hot pan. I had not had much luck with cast iron so I began researching carbon steel pans. I did a LOT of research and narrowed it down to DeBuyer and Made In. It was a splurge, on my budget, but I went with DeBuyer and bought a MINERAL B PRO Carbon Steel Fry Pan With Helper Handle because, although it is heaver, it is thicker than the Made In and therefore less likely to warp when heated to a high temperature (I have a consumer-grade Frigidaire gas range). I don't know if it changed or was like this the whole time but I've come to notice that oil collects away from the center of the pan now. I used a machinist's square on the inside and outside bottom of the pan and discovered that it is not flat. Is this common in your pans? If not, would I be able to exchange it for a pan that is flat? A representative offered the following reply: Thank you for reaching out! Our carbon steel pans are not made to be completely flat and are designed to be slightly convex for several reasons: Heat Distribution: The convex shape helps in distributing heat more evenly across the cooking surface, preventing hot spots and ensuring that food cooks uniformly. Oil Management: A slightly convex surface prevents oil from pooling in the center of the pan. Instead, the oil spreads out towards the edges, which can be beneficial for certain cooking techniques and help in creating an even cooking surface. Durability: The convex design adds structural integrity to the pan, reducing the risk of warping when exposed to high heat. This is particularly important for maintaining the shape and functionality of the pan over time. Please let me know if you have any additional questions or if there is anything else we can assist you with. Does this sound ledgit? the difference from center to edge is approximately 2 mm. TIA
Yes this does sound legit. I know some pans start out totally flat and then with heat they go convex, which causes them to spin on flat surface… nat at all good! The slight concave shape does perform better and the pans do hold their shape over time and high heat usage. I guess that the experience of many decades of manufacturing carbon steel pans has taught them a few things. Enjoy your pans!
a Really thorough and informative treatise on the subject- I learned A LOT from it : Carbonating at Home with Improvised Equipment and Soda Fountains.html. By Richard J. Kinch
Thanks for providing this wonderful video! I’m new to the robot, and enjoying the experience making shots very much. Any hints and tricks are appreciated. Two things I like about the machine already is the relaxed method to make shots, and how easy it is to keep clean.
We are ECOBLUE FARMS / Perdetsa and Rob 😂 one of our specialties is being COFFEE ROASTERS ❤ We love your channel and are super excited to get our CO2 setup and try these recipes and experiment on our own 🎉🎉
I came upon your channel this weekend as I researched CO2 We are just not wanting to get trapped In Subscription plans on bottle exchanges etc We found a source for our CO2 🎉locally Next THIS was my next assignment FLAVOR that wasn’t loaded with sugar THANK YOU
No... I don't believe the threads match... and very dangerous if you were to drop the bottle! Check this video for an alternative: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zGsfovL9dfo.htmlsi=BzfFNRwRvo-gxj6g
Too much work in my opinion. I have a penguin sodastream and I'm looking for an easier way. The sodastream is easier than using this process. I want all of this automated, chilled and on tap.
Contrary to popular belief, even Fee Brothers bitters DO contain alcohol anywhere from 1.3 - 45.9% (for Lemon Bitters) ABV. You're correct that bitters are usually used in in dashes; therefore, at the end if it was mixed with water, over-all ABV is lower and you may not even taste the alcohol, but for someone very sensitive to alcohol, he/she will feel it afterwords.
