I show you How To Make quality and economically Coffee at home with a DeLonghi Dedica EC685 espresso coffee machine. I post daily! If you enjoy my content please Like, leave a Comment down below and Subscribe to my channel for more 😀 Thank you!
Thank you for showing how the Dedica can be used "casually" but still with great results. Most videos on YT show it being operated by master-level coffee enthusiasts and make the machine look daunting.
I have to disagree on the statement that grind size doesn't matter with pressurized basket. It does, i've tried coarser grind with pressurized and finer grind with pressurized. Coarser grind gives something i would rather call just "coffee" and not espresso. Finer grind with pressurized basket CAN create real crema without bubbles, but the extraction time is very long, for a double shot, around 90 seconds in my case. So yes, you can make "non pressurized" espresso with "pressurized" basket, although it will take a long time, therefore it is simpler to just buy a non pressurized basket. 😄
εχω και εγω την μηχανη ενα εξαμηνο και ειναι οντως καλη . το μονο της θεμα ειναι η λιγη ποσοτητα (14 γραμμαρια) καφε που παιρνει το εργοστασιακο καλαθακι και επισης η πολυ μικρη τρυπουλα που εχει το καλαθακι . αναλογως τα χαρμανια καφε μπορει να δυσκολευτεις να βρεις την ιδανικη αλεση
Γι' αυτό παίρνεις ένα non-pressurized portafilter με τις πολλές τρύπες που χωράει 17 γρμ μπορεί και 18 γρμ κάποια ,παίρνεις και φρέσκο αλεσμένο καφέ από ένα καφεκοπτειο και πίνεις καλύτερο καφέ και από καφετέρια 🙂👌
έχω ήδη πάρει ανοιχτό κλείστο το πρόβλημα είναι ότι δεν έχω καλό μυλο για πολύ ψιλή κοπή. και το κακό είναι ότι δεν έχω και τόσα πολλά λεφτά για να πάρω ένα καλό έστω χειροκίνητο μύλο
Κι όμως αλέθει τόσο καλά αν τον ρυθμίσω που η μηχανή μπουκώνει. Το μόνο κακό με τον συγκεκριμένο είναι ότι δεν έχει νούμερα να αναγράφονται πάνω για να ξέρω σε τι αριθμό το έχω ρυθμίσει και κάποιες φορές απορρυθμιζεται και χάνω τον βαθμό άλεσης που έχω επιλέξει ως ιδανικό. Επίσης έχω παρατηρήσει ότι διαφορετικό χαρμάνι θέλει και διαφορετικό βαθμό άλεσης. Νόμιζα ότι με τον ίδιο βαθμό άλεσης θα μπορούσα να αλεθω όλους τους καφέδες το ίδιο αλλά διαφέρει κατά ένα στρίψιμο συνήθως μικρότερο ή μεγαλύτερο κάθε φορά που αλλάζω ποικιλία καφέ
The crema is determined by the freshness and roast level of your beans. Medium roast and 1 week from roast date, between 6 and 8 clicks on the Timemore C3 (I upgraded the plate so I can get 6.3, 6.6 clicks, etc.)
I suggest you watch this video where I explain what are the most important tools to upgrade and make better coffee ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-B7lDOUUsz8M.html 🙂
I use a pot each time to clean it. I keep it under the head so the water or the drops rarely make it to the drip tray, but I assume after 2-3 shots it's better to be emptied.
A great little machine. Have one in the same colour and agree it would be difficult to justify upgrading it. Did however upgrade the wand. There are also simple clip on wand replacements available now to save you from opening up the machine. One great thing is the fast warm up time. Have settled around the 15.5/ 16 gram mark for shots with the open basket paired with Baratza Encore ESP that cost more than the machine!
Great video! Quick q - out of the 17g of ground coffee, how much coffee (final weight) do you get? Or how long does your double espresso program run for? I've the same machine and trying to adjust the final weight and/or time to get a good coffee . Hope it makes sense
thats not a macchiato. macchiato means "stained". the a cafe macchiato(og macchiato) has a super tiny bit of textured/steamed milk, some would say it was stained with it. and a latte macchiato(the starbucks one) uses a ton of milk and is stained with espresso, but urs looks more like a 1:1 ratio aka a cortado
@@Petercoffeee ya it’s more of a piccolo latte then a macchiato if u used a single shot. but i dont think it can be both bc the idea of a macchiato is to spoon a a tiny bit of the textured milk to break through the sourness of the espresso and to turn it sweeter and it was a way to show which drinks had milk and which didn’t bc macchiatos came in the same cup as an espresso so the tiny dollop was there to help distinguish it from the espresso
Hello - I have the same Dedica machine (Arte) and recently the coffee I buy (pre ground espresso grind) is not working well with my pressurised portafilter and basket. The water pressure seems to have trouble pushing through and the coffee sometimes doesn't drip out much at all. I think it's because the grind is too fine - it works a little better with the single shot basket but not the double. I wonder whether buying a non pressurised basket would solve it? Does it need to work with a bottomless portafilter too? I do plan to grind my own beans but I can't invest in a good grinder right now.
The slow extraction is only a problem because your machine doesn't feature a manual mode - you have three controls, single shot - double shot - steam. I have a different machine, also a cheaper model like yours, but thankfully it has manual mode where i decide how long will the pump work. I am able to create very good espresso with a pressurized basket and finely ground coffee - but like you said, its very slow, from 50 to 80 seconds, which is fine by me, as I absolutely hate the standard single and double shot modes (15 and 25 seconds) as they make the espresso too watery and not thick with the fake foam crema.
If it doesn't drip out, it means the pre ground coffee is too fine. The non-pressurized portafilter combined with a good grinder (good doesn't necessarily mean expensive, I purchased mine for 40 euros), and a scale can give you consistent quality coffee 🙂
Hi! I followe the procedure but i dont know why i could get a perfect shot. My espresso has no crema. Im using bottomless portafilter. What are the possible reasons? Thank you!
If you have no crema, it means that your espresso may have been under-extracted. It's caused by using coffee that is too coarsely ground. You have to find the right grind size. Also, robusta coffee beans are known to give rich crema. Freshly roasted beans produce more crema 👍🙂
I hope you will see this because it's for your benefit :) I have the exact same machine, the exact same tools. When the coffee comes out, and in the video it is clear that it sprays around, that is not good, that means you didn't distribute enough the coffee or you tamped uneven. When you distribute go from bottom to up, easy in circles. When you tamp, put your portafilter on an edge, to make an even tamp, in this video you tamped at an angle, which is not recommended, also, you can put more pressure, basically when you feel like it doesn't work anymore. Practice with different grinding too, maybe more fine or course. Again, that spraying you got in this video is not good, but upgrading your tools is a good start. Also, in the future try to get some coffee pucks too, 51mm also, it will prevent the coffee to expand upwards, and helps a little bit to get a little bit more extraction, and also to keep the machine cleaner, it's not expensive too.
Also Peter forget to preheat his portafilter with one shot of water. But don't forget to dry your portafilter with cloth after this. It will also help you with a temperature of your extraction. Zero offense.
