Just a note: you don’t have to adjust the grinder while it’s running when there are no beans in it, for example when you only do single dosing and you don’t store beans in the hopper. The reason for adjusting the grinder while it’s running is when you have beans in the hopper. This is to prevent the grinder from jamming due to beans getting stuck in the burrs, especially when adjusting the grind finer.
I watched this up to the point where he said he doesn't drink coffee. I wish he would have said this at the beginning of the video so we don't waste any more time.
Nice little nuggets in there Jack. Thanks for sharing. Got myself the Arte, my 1st every machine. Thank you for sharing your tips and tricks. GREAT video.
Hi great video I have a DeLongi specialist and the T scale light is on. I just a scaled it so that’s a mistake and the second thing no lights will go on. I’ve had this for about five years. Should I throw it in the garbage pail and
Hi. I have the maestro for few days, i followed the manual instructions but i can’t get the optimal pressure zone.. i have a medium dark roast coffee, not oily..i use the double basket at 13 dose, grinder at 5 and temperature 3.. still not in optimal zone. 😢
Use a finer grind. If you have a soupy puck after your shot, increase your dose. The flow should be like honey, not gushing out nor dripping. Hope this helps!
plus if you have medium dark roast, i think its better to have you temp at 1 or 2. If it's too bitter for you after you've achieved the optimal zone, change the temp next! Always do one step at a time. Dont change the grind size, dose, and temp all at once.
@@patrickmojica2738 i made a lot of tests 😅 and for Lavazza 8/10 the setting i found is grinder 1, dosage 16 for double espresso and temperature 4 - is the one!
Hi Good video, I can’t seem to get the beans to grind fine enough on my Maestro. They are on level 1, but look more like the grind on your level 8, where you can see bits of shell and larger pieces. I have moved the grinder while it is on, as instructed, but it hasn’t made a difference. I know it’s not fine enough, as no matter how much I overfill the basket, it always flows through quite fast. I am using supermarket beans; could they be the issue? Or do you have any other ideas?
Hey can you guys explain what are "oily beans". It doesn't say anywhere on the packet! Are these oily -> Lavazza Espresso Aromatico, Arabica and Robusta Light Roast Coffee Beans
It wont say on the packet. When you open them there is a shine to them. Watch this video for some tips. It is for our customers but shows you ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Lq_KAxxM_dc.html
Typically oily beans are the result from certain roast levels. Dark roasts and french roasts are typically oily. Medium and light roasts are generally dull sheen...perfect for espresso.
@@patrickmojica2738 I had set finest setting and the dosage is above the line. It is still have coffee liquid out before extraction. So this is not machine faulty right?
Some people have reported getting defect modes where the manometer(pressure reader) does not move id recommend returning it while it’s still under warranty and getting new one that hopefully is not defect
Ottima spiegazione ma da Italiano se vuoi un consiglio per un buon Espresso ti consiglio il KIMBO (il caffè di Napoli) Chicchi di Caffè Interi Espresso Classico, Tostatura Media, è ricorda l’Espresso ha poca acqua, tutti gli altri è acqua sporca.
@@ecscoffeeinc that's what DeLonghi recommends and it keeps the grounds tamped. If you lift off the tamp handle some of the grounds on top will be loose
@@petergreis2266 I have seen that video and have tried both many times. I think that was a mis-recommendation by the guy who was speaking - after many tests applying the tamper pressure while removing it gets me a less desirable result than just letting go of the handle (not returning it to home position) and removing. If you actually put your hand on the tamper and pull the lever, you'll feel that even letting off the pressure but handle down still leaves the tamper in its place for that nice finish. Long winded explanation but I've consistently tried both ways. Every time I remove while applying pressure, i get a messier result.
There's no such thing as tamping too hard. Infact it is better to tamp hard as you can. Otherwise you leave tamp pressure as a variable. The grounds can only compress so much.
Hi! You can absolutely tamp too hard, you want to apply between 22-30lbs of pressure, if you really compress the grind there will be no room for the water to flow through :)
Someone who doesn't drink coffee teaching us how to make the perfect coffee is like a vegetarian telling us what the perfect cut of meat is. He lost all credibility soon as he said he hates coffee =/ so annoying!
Hi Brayleigh, Jack here! While yes, I unfortunately never quite acquired the taste for coffee, I do spend dozens of hours every week shooting, editing, and watching videos of the espresso making process over and over. While I may never personally enjoy the espresso I make, I certainly know my way around the machines, and what to do!
You're right! We might have to make an updated version! At the time of filming, this was indeed all of the machines available in the line-up. Though DeLonghi has been adding more quite frequently!
Just a bit too much humor for me. I like this fellow ok... wish he would move on during hid presentation. I am convinced that the manual machine with three dials is my choice. Probably the most expensive.
