I have this exact scale. It works really good. Just make sure you don't get it wet, i ruined mine and had to order another one. Very responsive and zero to no latency.
Hey Xris, Love your video. I tasted the core burrs as well and loved how balanced they were and sweet. I wonder though how different they are in terms of taste with the Mizen burrs from option o or lab sweet burrs. How do you feel it differs in taste with these burrs?
This thing is a work of art. I would think the experience of using it would be quite rewarding. It seems a bit large in that, at 18 inches in height, it would not fit on many people’s countertops that have cabinets overhead. I wish they made a slightly smaller version; still, wow, this is so nice.
Nice review. Got the same grinder for the past 6 month and it replaced a mahlkönig ek43. Brewing on a Synesso mvp hydra and love the taste. Bought the black one and fork set so I grind directly into the portafilter
WOW! That email change they did to Sprometheus… How can Weber think this is what the Apple of coffee products should be doing? Have you ever seen any professional company do something so stupid? Completely destroyed the illusion of this company I had. I can’t believe he’s that petty.
have you tried any other high end grinder such as lagom 01 or so? any opinion about performance for medium/light roast coffees in comparison with mizen or so?
Is the profitec 700 quieter than the Lelit Bianca? Also do you have experience with brewing multiple shots back to back on both machines? I saw in another review of the Lelit that it needs 3-4 minutes when doing +2 shots. Is that your experience too?
How would this translate to a pour over (1-2 servings)? Cuz I'm planning on maybe getting an extra scale to use for office/travel brewing and i dont really want to lug around my current scale to and from home (ive also recently gotten a new grinder so am planning to move the old one as well as a brewer from my house to full time on the office hence the question about the viability of this for PO.
Fun video! I buy my beans for home brewing at Dayglow, even though it’s not close to my neighborhood at all - they have such a great variety. Next time you should try Sey in Bushwick - probably the most highly rated roaster in NY by enthusiasts (at least the ones who like light roast / Scandinavian style). Also try St Kilda in Manhattan for a bit of an Australian experience (named for a neighborhood in Melbourne, which is still overall one of the world’s best coffee cities IMO.
Sorry to say I find that the video title is misleading since it is about WHY you sold the machine. But after watching for 9mins out of a total 11min video then comes the part where u really explained why u sold it
Nice video. Your points on layout and keeping it clean are very helpful. I'm building a custom coffee bar in my new kitchen. Installing a plumbed in La Marzocco GS3.
The warm up temperature is not correct. I’ve had this machine for 3 years and while it is massive it, it doesn’t take 40 min… it takes me around 15 to 17 min the mornings. It is quite fast
Hi, a rather important curiosity... what happens if after the modification with a spring change from 15 to 9 I occasionally use the standard pressurized filter holder? does it work anyway? Does that improve too or can I throw it away?
This was such a fun video! Super nostalgic for me as I was in NYC a few months ago. Definitely adding Loveless to my list to try next time. I loved SEY in Brooklyn, and I agree that Dayglow is one of the nicest coffee shops I've ever been to, Johnny was so nice and welcoming! Also gotta add Rhythm Zero to the visit list for next time!
I've had the exact same machine for a couple of months now and after buying a thermometer for the group head I can say that flushing the head before pulling a shot is essential. When the machine has just heated up to 93-ish degrees celcius, 6-8 seconds of flushing might be okay. However, when the machine has heated up for mor than 40-50 minutes you will need at least 13-15 seconds of flushing. Otherwise you will end up with a waaay overextracted first shot. Also you want to manipulate the ovp in the back of the machine so it tops out at around 9 bars of pressure. For this, you will need to buy a barometer for the group head. too.
Great video. I actually haven’t been there myself, but Sey is probably the big one you didn’t fit into this epic coffee tour. Suited is phenomenal. Anybody who goes should also ask for a light roasted espresso. Like the Decent pourovers, it’s usually daily rotation of specialty roasters from around the world (think Prodigal, Tim Wendelboe, Apollon’s Gold). Best espresso I’ve had anywhere. I also recommended getting an espresso at La Cabra. It’s a close second to Suited. They usually have two you can choose from and they’re both light roasted. Also… Similar global brand to La Cabra: WatchHouse on 5th Avenue near MoMa. I don’t know why nobody talks about them, but they’re a serious, serious shop. They have multiple geshas on the menu. I ordered an espresso and a $22 (!) pourover there. They brought me a tea palette cleanser and presented the coffee as a sommelier would present a wine at a fine dining restaurant.
