@@thekiwisagelol I mean, if you count the grinder, and the scale maybe if you get the top brand ones. Yeah sorry getting a good quality grinder is not easy. The machine that grinds the coffee super fine. But I’m sure I can get pretty damn close with my kitchen grinder. For the rest of the stuff you’re not spending more than a bit over $100. It’s still not a $3000 espresso maker that you find restaurants? Is it worth paying $10 for this shot at expensive restaurants, or having this at home. Lol it’s not even a contest.
@ivanzivanovic4013 tamping station, distributor, wdt tool, botomless portafilter, calibrated tamper, coffee 0.1 gram scale, coffee grinder will cost you way more than 400 bucks together... I have most of his accessories from cheaper vendors and it still costed me way more than 100 dollars(excluding the grinder)...
Got the same machine last week... just wondering why people buy expensive machines.... the frothing is good. Made my first espresso at home last week. Happy with the machine...... no more coffee buying at cafés. 😊
Did the Hugh basket readily fit your Delonghi? My Hugh basket did not fit my Dedica, the lip of the basket is rounded as supposed to flat so I cant tighten the portafilter all the way
I have this same model and I feel like when the grind is that fine, it’s putting too much stress on the pump and long extraction times can make the coffee taste burnt
There is no way to tell someone how course or how fine they ground since there isn't any measurement for it. You need to brew by time and a recipe, common ones are between 25-29 second brew time and a 1:2 ratio that's coffee to water.
how do you achieve this...I’ve literally tried to dial in everything and I still have water flow through the entire puck and channel like crazy...I’ve heated the group head/tamped/grinded to perfection/etc..the list goes on...and its a brand new machine
@@federicochiara3470 solved it. 1: Get a decent grinder - using Baratza Encore at click 5; not sure why people say you can’t do espresso but I can assure you that you can 2: distribute with WDT - I use 17 grams of grounds for a double shot 3: tamp with a good tamper - currently using Normacore v4 at 25lb spring rate which comes installed (it’s awesome) 4: purge your machine and let it warm up for 10 minutes 5 (optional): puck screen - honestly my shots come out better when I DO NOT use a puck screen but give it a shot (pun intended haha) to see how yours pull through
Have to grind coffee beens to a bit Finer than coffee that you can buy in store as coffee machinata (moka pot coffee) , or just a one spin or two finer than salt and paper texture. Than you have to press it down very havely (not just a quick light press ) Very firm tight of the hendle (portafilter)and that Is all. Preheeting machine at least 20 min before brewing. You ll achieve it even without those New gadgets😊
It is all about the grinder... Spend $85 on the espresso machine and $300 on the grinder. To pull bottomless shots, you need to grind really fine. Most budget grinders are not able to do this.
Yo I got all those same upgrades for my stilosa, and I can’t seem to get a good pull. Often water ends up shooting everywhere. Did you modify your pressure? Yours seems to be pulling a lot slower than mine.
Yeah I’m still getting used to the lingo but I’ve read this same term. Helps the coffee doc diagnose any issues with the espresso shot. I’m all honestly it’s probably for the cool instagram reels
Actually, a bottomless porta filter is unpressurized whereas the stock portafilter is-that is, with the stock portafilter, you’d have to overcome a pressure threshold (resistance) to pull a shot. The bottomless portafilter doesn’t have this added resistance. Shot “diagnosis” can be done without having a clear view of the bottom, but it certainly doesn’t hurt.
Off course you ll need a good coffee been for a god esspreso.Any Italian would do, grind it right before brew I use usual brands like Lavazza, Segafredo ,etc
How does this work? It doesn’t have a pressure regulated vaulve and does 15 bars of a pressure, isn’t that too much for bottomless? That’s why it’s designed with a pressurized basket
It's designed with a pressurized basket for pre-ground coffee. Not sure how to answer your question specifically, but from what I'm reading, if you want to use whole bean coffee ground at home, you pretty much have to switch to a non-pressurized basket with this machine.
How's the shot quality? Is it comparable to your Lelit if you run it on 9 bar default without profiling? Planning on getting a delonghi ecp or a flair pro 2 for my first espresso machine.
The Flair Pro 2 is my first espresso machine. I bought it around May 2022 so I’ve had it for just over a year now. I know this is unsolicited but only go for the Flair if you’re an extreme espresso hobbyist - that is, you drink it black and you like playing with variables such as pressure profiling. Obviously you can pull a shot over hot milk and get a flat white (or whatever ratio milk you prefer) without the microfoam - but I find myself looking for tools like the Subminimal nanofoamer to be able to do that even if it is only to learn Latte art or make my girlfriend a “real” flat white. The workflow is bad and making more than 1 cup is never even an option for me (maybe I’m lazy, idk). Although cleanup and maintenance is ridiculously easy. I guess all in all - I sometimes wish I’d have gone for the “lower quality” espresso to be able to enjoy the process a bit more and work on things like my milk steaming. But I do not regret buying the Flair at all - it’s my most prized possession and I show it off to everyone who comes to visit. Perhaps save up a bit more and go for something like the Gaggia Classic? That’s what I’d have done
@@Tristan_the_ultimate If I knew you were going for espresso and only espresso I probably would’ve shifted my tone a little towards the Flair - because man does the Flair make syrupy, clean shots 😅 I think the issue with most Delonghi’s and specifically models like the Stilosa is you’d spend a bit of cash on upgrades. That is- baskets and Portafilters and whatever tools you’d want down the line. My dad bought a Delonghi ECO/Icona and I ended up sawing the plastic spout off for a bottomless PF and regretted it (so indeed a bottomless PF would’ve been a needed purchase). So although the price is very alluring going against the Flair, it’s not a reflection of the end price as to make proper spro you’d need some add-ons Also the point I made about the Flair being for a hobbyist is due to the manual nature of the machine. You’re really involved in every variable - how hot you want to get your parts, being able to control pressure, having a bottomless PF as feedback on channeling and of course mainly being for guys who drink it black. And in your case those things will make for a much different and more enjoyable espresso than what you’d get from a Delonghi. (Also fyi - buy Flair’s temperature strips to help with preheating your brew cylinder) Another factor is milk steaming. I found it to be a bit difficult on a cheaper Delonghi, although possible. But for the money you’ll spend on Delonghi parts you could also get something like the Subminimal Nanofoamer for your Flair to get silky microfoam (if you’d even want that considering you drink it black) At the end of the day, despite my rambling, you’d probably get some good espresso from a Stilosa if you’re willing to upgrade it a bit. But, you’ll only ever get features such as pressure profiling on really high-end machines and that’s what makes the Flair so valuable. Let me know if you decide on buying a machine what it’ll be Oh and of course - this is all assuming you’ve got a good grinder lol
lol, I cannot get my Starbucks Espresso grind to pull on this machine...i ground it even thinnner then what it comes from the factory...the machine is barely pushing the water through...guess it cannot handle finer grind...
In comparison to not buying them, yes. In comparison to paying a $10 per shot at a restaurant, or having to buy a $3000 machine to get close to that, I don’t think so.
Both your post and the one I'm typing right now is a waste of time. So what's your point? Why are you here? If you aren't interested in espresso why are you commenting on an espresso video? Just go away and don't say anything.
@@robertp457 It came as a recommendation. I’m not interested in coffee making nor will be. If you enjoy so many (in my opinion unnecessary) steps in coffee making, good for you! For the rest of us this looks like waste of time and effort.
