Masterclass: finding the right recipe for your beans 

Decent Espresso is a game changer. At this stage I can't imagine using any other machine. And I'm talking about using the machine in a commercial setting... and I have a LaMarzocco Linea Mini--nice machine, but not nearly as good as the Decent Espresso machines.

agree

Totally agree

The concept of a Turing computer was applied to the design of the DE1! Providing us with a platform of controllable variables for our extractions.

As a former hardware guy, I think of the DE1 as a coffee machine emulator.

Great to hear. Sounds like you are ready for Turbo shots on the DE1!

@@decentespresso I’d love that! Just have to wait for current machine to die

Applying the right pressure for a given puck can definitely improve shots consistency. Some recipes include a decline to push extractions further, which also decreases the chance of channelling and increases the quality of the shot.

Awesome to hear this master class helped. Some great info in this video!

Thanks

Sorry, I only had 2 handmade, as a prototype. Never made as a product.

@@decentespresso Too bad :) Hope others jump in to generate enough demand

Great question! As temperature stability on a DE1 is much more precise, aided with the app helping to change the temp even during the brew cycle. We find that the offset in temperature we are used to on boiler machines for example is less significant.

Sorry, I only had 2 handmade, as a prototype. Never made as a product.

@@decentespresso they look amazing

Good question. It's true that lots of experts stir first.

Sorry, that glass is a custom model I had made for me, potentially as a future product. Only 3 exist in the whole world

Ah makes sense as to why I can’t find it anywhere lol. Well I’d be down for a few if that project ever goes public.

more floral/fruity tends to come from higher flow rates, and simpler chocolate tends to come from lower flow rates.

Distribution tools like the OCD for example actually create pockets of denser areas within the puck as you spin the distributor. While the surface may look perfect it is what is underneath that is the issue. True it may bring more consistency at the high cost of quality. This is why we recommend raking the surface to create that flat surface to tamp on.

In July, we rebase our prices to current exchange rates, so Canadian (and other non-USD) prices will all come down, as the USD$ gained a lot over the past year.

@@decentespresso god damn it. I just bought a machine. :(

Hi, while there is no right or wrong it is more about personal preferences. If drinking with milk you would most likely overdose to bring the TDS up to get the coffee flavor to pull through the milk. However if you drink it as a straight espresso the DE1 has the ability for you to extract more efficiently with less beans. We are also anticipating the expansion of the grounds during preinfusion. If there is not enough room for expansion it can inhibit the flowrate and affect the clarity of the shot.

Indeed, internally we referred to these as flow or pressure priority. However, Profiles as a term predates us, so we used the term in common use.

@@decentespresso I get it ,, !! maybe we need to evolve naturally , cant wait to buy one !!

Haha I was trying to discuss the similarities to photography and her eyes glazed over. Totally agree 👍

Yes it is but only for the PRO V1.42 versions. You can contact us to find out more.

We use re- mineralized water from a local water company. You will need some TDS in there to achieve a good extract. The DE1 comes with its own water tank but you also have the option to install a refill kit, which will let you refill the DE1 automatically even during a shot without any affect towards your extraction.

Second here

I have the decent machine and experiment with different baskets and weights .I can give you some information that I found.First the height of the 15g basket is 22mm and the 18g basket is 24mm .When you have more space between the puck and the shower screen the machine need to add more water after the pre infusion to get to the same pressure .It change the taste significantly, gengerly more space get more flavors but less bold taste but the more space you have the puck will channel more and erode much faster. Also darker roast will have more volume then light roast so the space between the puck and the shower screen will change even if you use the same weight . A spacer that lower the shower screen but do not lower the water needed to get to certain pressure maybe can solve this issue but I still did not test it . I generally use around 15.8-16.2 gram with the 15g basket with light roast and around 15.8-16.2 with medium roast with 18g basket but it still depend on the coffee and the taste I want to get. Remember that most of the time darker coffee channel less and erode slower.

15g basket

he's been working on the ultimate puck prep machine.

That's where it starts ☝️👍

too much caffeine!

That + the subtle bashing of the "traditional Italian" culture. Super dark roasts have only existed here in America (thanks to Starbucks). Also, diluting espresso is like not being able to decide if you like espresso or americano. That is fine, but call it something else. A very capable machine otherwise.

@@gk5450 Isn't he right though? Adding water to a sludgy shot doesn't make it an Americano, it gives you more volume to taste the flavors. Same principle when cupping and slurping air along with the coffee from the spoon to accentuate the flavors..

@@josharmour I used to feel bad about diluting my espresso and then I found our Rao, and other coffee masters, routinely do this to increase what they can taste. At a high TDS, you can't taste much subtlety.