@@hamadeliterank I have a $3,000 machine, and it’s not really considered in the espresso world fancy. How much are La Marzocco machines, idiot? That, and similar machines are on average far over $6,000. Delonghi are shit, and you aren’t getting a true espresso machine with 9 bar of pressure for 200 lmao. Don’t talk about something you don’t know very much about.
@@shellshock10 the problem is with those machines eventually you’re gonna have to deal to with maintenance and repairs which can add up to real money over the long haul. This gadget seems long-lasting, just like moka pots and no maintenance and repairs needed.
I have a moka pot but I suspected I wasn’t getting something right (too much heat caused early sputtering, sometimes there would coffee in the inner chamber, etc), but I raised the height of the moka from the burner and settled for a 1:10 ratio this morning and it fixed my issues. So when you said the same ratio that I did on trial and error it was the extra confirmation I didn’t know I was going to get!!! Thank you!!!!
99% of Moka tutorials are wrong. If you want consistently good flavor with a simple process, try the authentic technique in these videos: "Annalisa J Moka pot" and "Il Barista Italiano Moka." It's important to fill it to touch the bottom of the pressure valve with cold or room temperature water, and loosely fill the basket with medium-fine ground espresso, but don't press it down. Then use a straight-edged utensil to scrape the top even with the rim. Wipe any grounds off the rim and threads, then screw it together tight. Cook on a low gas flame or a preheated medium electric stove. Immediately remove the Moka from the stove the instant you hear it begin to gurgle. It will finish brewing on your countertop from the residual heat inside the pot. Stir up the most-concentrated coffee from the bottom with a teaspoon, and pour. Italian grocery store espressos are ground medium-fine for the Moka: Bialetti Perfetto Moka Espresso, Lavazza Crema e Gusto, Lavazza Qualita Rosa, Lavazza Espresso Italiano, Kimbo, illy Classico Espresso for Moka, illy Intenso Espresso for Moka, etc.
@@absbi0000 No, I use room temperature bottled water per Bialetti instructions, but many Italians use cold tap water. Real science doesn't support using boiled or hot water, that's a myth promoted on social media because Specialty Coffee influencers don't have access to the state-of-the-art scientific testing that Bialetti can do in their Science and Engineering Department - which Bialetti can easily afford because they gross approximately $200 Million USD per year. Cold water contains more molecules than hot water, so it expands more and creates more pressure inside the Moka pot when heated gradually than hot water does. Starting with room temperature or cold water, (preferably filtered or bottled water), allows time for the coffee powder to bloom, and time for the right kind of pressure to build, which pushes the water down and up through the pipe to the basket, where it bathes the coffee powder for the right amount of time with the right amount of pressure at the ideal temperature, which is lower than boiling. It won't overcook or scorch your coffee if you follow the Bialetti instructions to remove the Moka from the stove the instant you hear it begin to gurgle, then set it on your countertop to finish brewing from the residual heat inside the pot. Then stir up the most-concentrated coffee from the bottom with a teaspoon and pour.
I am not trying to jump on this presentation, but James Hoffman does a really wonderful breakdown of this espresso machine on his channel on RU-vid I don’t know James Hoffman I am not affiliated with him, but I just figured I’d give everybody a heads up This looks like a pretty sweet machine. I just wish I could justify getting one.
Even i already having espresso machine at home, somehow seeing how innovative, unique and well performed this 9barista, i really wish to having that when i already a rich person...
I have one of these and it takes some skill to get it to make coffee as good as in the video. You have to weigh the coffee and water as well as getting the grind right. Then it's a matter of getting the timings right. It's definitely great coffee maker , but definitely for the enthusiast.
whats the gold-ish plate on the store? Does it help transfer the heat and/or diffuse? I am looking for something I can use for my turkish cezve on my glass electric stove.
@@TheKingOfHeartsIV 9barista makes better espresso and is built to last. Express is convenient with the steamer but without the high quality materials, and the built-in grinder isn't great.
It’s built like a tank, and is compact enough to travel, so with a good hand grinder and access to a hot plate, it’s nice for working from an Airbnb that’s not near decent coffee shops. Kind of a niche product in that regard, but in that niche, it’s king.
But unlike Flair and Robot this produces espresso with unwavering repetition. Temperature and pressure will always be spot on to the decimal point. So only thing left for user to screw up is the grind size.
It’s really for one person, and the only dialing in one does is getting the stove at the right temp so it finishes within a short time window centered around (IIRC) 6 minutes. That said, its thermal limiting design is pretty reliable. It also is compact enough for long term travel. I have a Cafelat Robot, which is perfect for bumming around month-long AirBnB stays, but it plus grinder is in the 4-5kg range, and a bit bulky by comparison. OTOH it’s super robust, only needs boiling water straight from a kettle (because its thermal mass is just right to bring boiling down to brewing without much thought), and is more like 500€.
If it cost more than a Gaggia classic or a flare, it’s not worth it. I am not mentioning grinder as I’m sure you would need one for this too. Your also brewing at near 100c . James Hoffmann has a good video on this.
For a regular $20 moka pot, use a 62mm tamper, espresso grind fill to the top, at a little bit more, tamp, wet a round paper filter and stick it to the bottom of the top piece. High heat until right before it starts sputtering, and then immediately pull off the heat and stick it into a bowl of cold water. Makes espresso about as good as Starbucks IMO. To anyone who isn’t a coffee snob they wouldn’t be able to tell a difference.
They definetly wont explode Lol. They have a safety valve that releases the pressure if it gets too high, and tamping the coffee grounds is not going to increase the pressure enough to split apart a metal container.@@MarvinDeutz
If Starbucks is your yardstick for good espresso, you should probably try out some nicer coffee. Your comparison is a bit like saying a car is "just as good" as a 1992 vauxhall viva, you're not setting a high bar. I love my moka pot, but what you get out of it isn't espresso. It'll sort of fill the role of espresso, but it's about 5x the dilution whatever you do.
9barista eliminates the variables(temp, pressure and time)in espresso brewing and it brews the best espresso you will ever drink... 15g cof to 120cc water produces 40-55g espresso with crema in 6 minutes. Lavazza gran crema excels here.... I bought two.... Much better than my ECM....
at the same price point there's also very durable, non-tech options, gaggias and rancilios (I have the latter), less tech = less that can break and also more accessible to DIY repairs. Plus, like you said, you get a steamer. I'd opt for a separate grinder tho unless the integrated one is 1) good/robust and 2) you're single dosing (the breville ones get the bean hopper seriously toasty from the cup warmer, not ideal for keeping beans in)
This isn't supposed to be a cheap option, it's a high end, high quality bit of kit for the kind of coffee nerd who wants it - maybe somebody who travels, or has a tiny kitchen? I could totally see somebody who loves espresso taking this with them in an RV/camper instead of a picopresso or maybe if they live in a studio apartment. And yeah, I love moka pots too, but it ain't espresso and some people just want real espresso.
Totally wrong, you can’t have proper espresso shot with moka bot. Basically, the temperature may go beyond 120 degrees that will over extract the shot.
appearance and crema nice BUT brew temperature is too high and can damage taste. for that money can find more viable machines that do not use boiling temp water.
For that price tag, I think the designer had considered this issue. The ideal temperature would probably around 90-95C, and the pressure be 9 bars. But to get 9 bars, you need a steam at 180C. So to make it works, one has to seperate the brewing water and the driving steam. And that is some kind of engineering.
the answer to your question is no. and imo the coffee industry is overpricing every single piece of coffee machinery. like why is this piece of metal $400? how can anyone justify this?
Fix the commentary for this video lol this is not any better of an alternative to actual espresso machines.. the pot is $500 and you still need a nice grinder to make decent espresso 😂
I'm fine with those nespresso capsule machines. You get compatible capsules across different coffee brands. Machines are simple and reliable made by breville or delonghi. Drink the espresso, wash the cup and go to work.
Espresso without a fancy machine. Yeah, just buy this overpriced mocca pot for $500 to get 9 bars of pressure. Dude, for 500 you can get an actual espresso machine that can do way better and make an actual espresso, not fancy mocca
