great video and great shot! Something you could try is putting you beans in while the grinder is already running, this way you will avoid incosistensies when the first beans are being ground. (I saw this from James Hoffman)
Great video. I'm new to being a home barista and still have so much to learn. May I ask why you pour the milk from one jug to another before pouring it into the cup with the shot of espresso?
I do this to prevent milk separation. Or sometimes I do this when the milk is too thick and it helps to losen the milk ( not a miracle solution, but it helps)
@@MuglifeMystery Hey can you elaborate on what milk seperation is? I have started making faux-lattes with the aeropress and I have started frothing with my french press, while I can do good latte art with a proper steam wand I am not being able to replicate the same with my french press.
Well done. Couple questions - 1) do you feel it necessary to weigh the output to make sure you're getting the right extraction (or perhaps you've already dialed this in for a set time)? 2) do you think a self-leveling tamper would provide more consistency or are you just very confident with your manual tamping skills?
Thank you so much!! 1) I do it sometimes. I know that Eureka silenzio is not a zero retention grinder, but when I weigh after grinding, I don’t find a difference bigger than 0.1 grams and for me personally it’s not a big deal. 2) Yes I think a self leveling tamper would be more consistent. I am planning to buy a normcore one. But on the other hand, I use a distributor before tamping manually and I think it has been pretty even too. But I am not an expert, I am not a barista, I am just a passionate person and self trained. I hope this helps you! 🙏
@@MuglifeMystery Thanks for the reply! I am also just a passionate espresso enthusiast and like to learn from as many sources as I can. It’s always better to hear from people like yourself who are “real” users versus the countless big RU-vidrs who you can’t trust to be unbiased
When i pull my espresso shot, the first few seconds, it comes out nice and dark, rich colour. But only after like 5 seconds, it goes really light.. So is that normal? Am i grinding too coarse? Should it be coming out dark for longer like in this video?
Personally I think it depends on the coffee. And I don’t think there’s a normal way. If your time, weight and taste are good, there’s shouldn’t be any problem.
Nothing matters if it tastes good… If it doesn’t then you try to figure out what you don’t like and examine whether it’s coffee or execution. If execution then you examine if too course, too fine, too long, too short, maybe puck prep, etc.
My friend please before your shot just let the water flow from the group head for a few seconds to bring the right temperature. Then you can do the pre-infusion Otherwise, everything is fine
Those are Huskee cups. I have bought them from a local online store. I think you can find them on amazon. They come in different sizes (6oz, 8oz, 12oz).
Hola buenas noches, una pregunta me podrías indicar cuales son tus herramientas para poder hacer ese cafe si pueden ser por ejemplo marca de la maquina te lo agradecería muchísimo
La máquina de café es una Lelit Mara X (versión 2 con el logotipo negro). El molinillo de café es Eureka mignon Silenzio. La manipulación vino con la máquina y nunca la cambió, es buena. Actualmente solo uso el agitador ciego de MHW-Bomber, no más WDT (aguja). La escala a medir es el espejo negro Timemore plus (si no recuerdo mal). Y el recipiente de café para Airscape. Espero que ayude, si tiene alguna otra pregunta, no dude en preguntar.
@@MuglifeMystery gracias por la información y además de este que otras maquinas recomiendas acabe de buscarlas y no las encontré, sabes de otras que sean buenas ideas para el cafesito en casa
Creo que hay muchos, para cada precio. Gaggia Classic, Rancillio silvia,profitec go. etc. Te animo a que consultes en youtube otros canales que hablan de esto, porque no soy un experto ni tengo experiencia con otras marcas.
Hay 2 razones por las que lo hago. Primero: mi leche es demasiado espumosa y dura, por lo que ayuda a romper la espuma y diluirla. En segundo lugar lo hago cuando siento que mi leche empieza a separarse, para que vuelva a quedar homogénea.
It's an orgasm when someone has nothing to do at home, and become an acoomplished barista. But for working folks, this is too much work, and too much unnecessary fuss put into a drink. The latte art is just aethetics, but does absolutely nothing to the taste. I've seen jaw-dropping latte-art but the cuppucino taste awful. I think there are at least 2 steps that can be cut-out from the workflow. But, if you get joy and a tasty cup, well that matters most. As far as you are concern, I can eat shit.
Personally I prefer the mouth feel I get from a Latte compared to a regular cappuccino and I enjoy doing it. Secondly I agree that I do a lot to the puck and recently I eliminated some steps. I am a medical Intern in Europe, so I work 90 hours a week and I still have time to make myself a Latte. I do it because I enjoy it. Everyone eats/ drinks whatever they like/enjoy. I like my latte so I wake up earlier to make one. Have a nice day ! 👍🏻
@@MuglifeMystery Yeap agree, one of the main reason to get up in the morning, "Get myself a cupuccino!" Well, mine is a pseudo barista, fully automatic machine. Just pour some oatmilk into the carafe, press one button, and 2mins later... Tada!
@@MuglifeMystery Ive checked them out they look’s absolutely incredible and I love the brands story and the fact that it’s plastic so it wont break easy. Thanks so much for the response! Definitely will be grabbing a pair
