#shorts #coffee #picopresso I used the stock basket with 15g of freshly ground coffee beans from Rwanda. Did one preheat round, then started brewing with water of 95c. Lovely shot and amazing crema.
I was able to dial mine in. Varies from bean to bean. Roast level and date. Grinder & grind size. Pre warm up. Water temp. Not to mention the experience of the person pulling the shot. Learned so much about coffee/espresso after much research. Found a guy named James Hoffman. I'm finally able to pull great shots. When you learn how to make great coffee, it's hard to settle for cheap coffee.
I thank you for this camera setup: what I love most is the richness of colors and transitions, as well as the texture, than the drink itself. I am a lover of quality coffee, but watching the birth of Crema is a special aesthetic pleasure.
I am really thankful for this device and its price point. I now can afford great espresso. I'm not really a fan of those machines simply because I hate cleaning. This is manageable.
I just got mine today. my first test I just kept the same grind I use on my home VBM machine, same dose too - 17g. Made a proper 34g shot on the first try without even reading the manual. This is the real deal.
I had the same problem. The key is to adjust grinding level to "espresso" (depends on grinders) for finer coffee powder, and you will noticeably require higher force to press the pistol, giving more crema.
@@KasiopeaAnastasiyanot all beans will give good crema, especially lighter roasts..you might try a blend with a bit of robusta for a good crema, or just a darker roast. My coffee vids I used coffee I roasted 3 days previously, and the crema was like this..but I have a Kaleido roasted in my setup @ ebikecnx7239
Yeah I guess it would also be helpful if I specified that my main issue is channeling. I suspect it might be the dosage, but I'm not really sure about that
Thanks, Dimitris. I use 15g of coffee only, I do WDT using 0.4mm needles, not the one included with Picopresso. I also grind my coffee freshly, not using pre-ground coffee. Most importantly, it is freshly roasted coffee, 2-4 weeks old. Not from the supermarket shelfs. What grinder are you using? And what beans, dosage,etc...?
@@morningcoffee1 thank you! I actually have the niche zero like you do (but in black). I'll also try a different wdt tool , but I honestly doubt that it will make that big of a difference. I also agree that freshly roasted coffee would help a lot and I'll definitely try it. It's not that my coffee isn't fresh, but it's definitely not a week old like you recommended in a different comment. Also, my dosage has always been 17.5 g so that might actually make a difference
Thanks 🤗. There are plenty of them now like 1zepresso K plus 1zepresso K max 1zepresso J max 1zepresso JX Pro Turin H40 Timemore Chestnut C3 And much more
@@violetamalinkova8840 of course. An electric grinder will be faster and easier, but they aren't very portable. Best electric home grinders for the money IMO are Eureka. Anything under $250 is unlikely to reliably grind well enough for espresso, unless you buy used.
Crems depends on the co2 inside the beans, the grind quality, and the pressure....etc If the grinder is good enough for espresso, and you're using good beans, you can achieve that easily.
Please guide me in detail how to mix like your clips. I am using Picopresso and mill K Plus and Puck screen 1.7mm. I want to ask specifically how many grams of coffee and how many clicks
First, make sure that the zero point in your K plus is exactly at zero. When I use the k pkus, I usually grind anywhere between 25 to 35 clicks based on the coffee beans. I use 15-16 g of coffee and not more than that.
I don't know if that's a problem with my hand or what but I feel it hot while using it so I put this piece of foam with it in the case to isolate my hand.
Hello, I bought the picopresso model, but I cannot get the cream out of it. I use an urban tools coffee grinder. I tested with 3, 4, and 5, but I could not get the result I wanted with any calibration. A delicious coffee emerges. However, I cannot reach the cream that flows like a swan's neck, which is the inspiration behind the work... I would be very happy if you have any suggestions for me. Thank you from now.
@@morningcoffee1 My coffee is from South America, Guatemala beans. I think the grinder is good. I think I need to grind it a little finer than the grinder I have.
My experience using wacaco products since 2015 till 2023 (MiniPresso-NanoPresso-PicoPresso) tells me to have freshly roasted (less than 1 month) coffee bean and finely ground coffee in order to get the crema shown on the youtube videos....Good luck and 73....
@@eddyyantosjahputra9269Please advise what device should I get? Nano presso or pico presso? Which devices have better build quality? And which device gives the best coffee output? Grateful
@@mojtabaarabzadeh8395 1. Please select NanoPresso, 2. The best coffee is achieved on a few key factors, freshness of the coffee ground, fineness of the coffee ground and finally the temperature of water (best between 88~90°C)
Manual tools like these are mostly producing that channeling, yet you can slow down the flow. If you have a Picopresso or flair please share with us how do you avoid that.
I’m using the Breville Smart Grinder Pro, and the beans are within 10-20 days old. I was first using some medium-light roast beans, after trying something a little darker, it seems to be doing a lot better.
It's made with Honduras Las Flores coffee beans. Home-roasted using Kaffelogic Nano 7 sample roaster. It really tastes amazing. fruity aroma with great body.
Works better with medium roasted specialty coffee in my opinion. Super fine grind. Close to turkish. If the roast is too dark and the beans look oily, you won't get crema. At least in my experience.
