homebarista.cz video s váma děkujeme za návštevu

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Naši hosté home baristé si většinou přinesou vlastní mazlíčky, ale není to podmínka.

V showroomu máme vždy připravené pákové kávovary, na kterých můžeme dělat espresso.

Tel. info tady: 721 645 050

Naši hosté home baristé si většinou přinesou vlastní mazlíčky, ale není to podmínka.

V showroomu máme vždy připravené pákové kávovary, na kterých můžeme dělat espresso.

Jak připravuješ puck?

Jaké je tvé brew ratio?

Jaký je tvůj espresso workflow?

Home barista předvede, co umí, nejsou to závody.

Jednoduše si projedeme každého espresso doma routine.

Pokud umíš zabijácké espresso doma, už to je dobrý začátek.

Pokud neumíš killer shot, při natáčení videa tě to naučíme.

Podělíme se o zkušenosti a radosti z homebaristiky.

Idea je vytvořit home barista komunitu a přiučit se mnohému jeden od druhého. A zabavit se.

Tato série videí není o kávovarech – je to o lidech, o vás, o homebaristech.

Každý může ukázat své skills.

Určitě se při natáčení jeden od druhého něco naučíme.

Tyto videa s homebaristy mají pomoci i těm, kdo se právě možná rozhodují jestli vstoupí do světa home baristiky.

Točíme taky v Praze!


What is difference between pressure profiling and flow profiling

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Disclaimer : this is NOT our original text, following extract is from thread by forum named  home-barista.com
I still do not understand what is the difference between pressure profiling and flow rate control.
Correct me if I am wrong, but from my understanding, the pressure the pump generates affects the water flow in espresso machine.
In other words, the 9 bar pressure generates different water flow with 7 bar pressure.
So, if we create pressure profile to brew espresso shot, we also create flow rate control.
Or am I missing something here?
For the simple answer, pressure profiling and flow control are two methods of achieving the goal of extracting everything you want from the coffee.
The fact that when using the flow control devices designed for the E61 head, the user is monitoring pressure while controlling flow is the proof that the two are so closely related.
The fact that the coffee in the basket is changing as the brew cycle progresses means that the extraction characteristics are changing.
Most obviously the coffee “blooms” once it’s dampened with a pre-infusion at extremely low pressure and flow, the grounds swell up and fill more volume in the basket.
Then, of course, after the first part of extraction, a lot of the coffee oils (and some solids) have been carried out of the puck, the puck becomes less resistant to flow, a machine that will restrict the available pressure or flow nearing the end of the extraction time is accounting for this pressure-drop across the puck.
I hope that kind of answers what you were looking for.
Flow control by way of a needle valve restricting flow to the brewhead is one way.
Pressure control by way of a needle valve relieving some flow before the brew head is a common modification.


(A) With few exceptions, the marketing terms are, at best, imprecise. Most “flow control” devices don’t directly control flow.

(B) Changing one changes the other during extraction.

Pressure and flow through the puck are tied together in a relationship based on the condition on the puck and basket as the moment.

You can control pressure applied to the basket as the unit and the flow will change as the output.
A handful of machines meter flow into the basket.
With these, pressure responds.
E61-style and other valves add resistance upstream of the basket.
The knob setting is not “flow” or “pressure” as how much the pressure is reduced for a given flow.
It will vary with flow, more with higher flow, tapering off to none with no flow.

This video is one of the more detailed, useful discussions I’ve seen on the concept. One caveat: does flow or pressure profiling actually deliver better espresso – that’s a much longer, drawn out discussion, with mixed opinions. :P



#5: Post by Castillo2001 »

Jeff wrote:TL;DR

(A) With few exceptions, the marketing terms are, at best, imprecise. Most “flow control” devices don’t directly control flow.

Care to expand? I have an ECM with the flow control kit. The valve does control the flow of water, if I have it 1/4 turn open it only flows 2.25grams per second, but at 1 turn open it flows at 9grams per second. I believe this is the same overall design of most of the E61 flow control devices.

As far as I understand it:
Flow control is some type of device, normally a valve that controls the amount of water that flows thru the system. This does directly impact the pressure but you are not actually controlling the pressure but the amount of water flowing.

Pressure profiling is when you are control the pump pressure, such as a DC pump that you can control the voltage thus increasing or decreasing the pressure the pump is creating.

This impacts the flow of water but you are not directly controlling the amount of water flowing.

As for the question of does this help with the quality in the cup. For me it does, as an example I had a medium light roasted Kenya that was bright and fruity. My wife doesnt usually care for that type of bean. Using the Flow control I was able to bring the brightness way down and the fruitiness to a level she enjoyed, while using a different flow to pull my shot that kept the brightness. I was able to do this using the same grind setting which means I can pull two different shots that are enjoyable by me and then my wife without making any change to the beans, grind or dose. Simply moving the little knob differently for each one.

User avatar


Team HB

#6: Post by another_jim »

Does your water faucet valve affect the flow or the pressure? The answer is yes. Does the water pump that supplies your house affect the flow or the pressure? The answer is yes. I won’t comment on the sense of asking either or questions like this except to say: either take a physics course or accept that water faucets and water pumps can both work as controls.

Far more important than the question of whether a valve or variable pump/piston are used, is the question of how well designed the ergonomics are (i.e. is it smooth, finicky, rough, time-lagged, intuitive, engaging, etc,), and whether the control is via programming, via manual control during the course of the shot, or both.

Jim Schulman
★ Helpful
User avatar

BaristaBoy E61

#7: Post by BaristaBoy E61 »

I imagine that flow and pressure are inextricably linked as voltage and current are to power as measured in watts, where flow would be like voltage and pressure would be like amps except there may not for espresso be a formula that represents it as clearly as does Ohm’s Law for electricity.
“You didn’t buy an Espresso Machine – You bought a Chemistry Set!
I asked the same question a couple months ago and I had some very helpful answers. TL;DR is that a designer of an espresso machine can chose to use either a pump or a valve to achieve pressure profiling, with pros and cons for both.
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Supporter ❤

#9: Post by Peppersass »

When there’s enough resistance in the system to cause pressure to be greater than zero, changes to pressure will affect flow and changes to flow will affect pressure.

When pulling a shot, this state is reached when the puck is saturated and the basket is filled with water. The puck resists the flow, causing pressure to rise and flow to decrease. As water passes through the puck, propelled by the pressure, the puck becomes more permeable and the flow increases. If you have a pump with a bypass valve, it will hold the pressure constant at the preset value. Same pressure, less resistance, and greater flow. If you have a pump without a bypass valve, pressure will decrease as the flow through the puck increases. Less pressure, less resistance, and greater flow, but not as much as when pressure is held constant.

For the most part, when you see “flow control” being discussed, people are talking about slowing the flow during preinfusion. When you see “pressure profiling” being discussed, people are talking about changing the pressure and flow as pressure is rising in the basket and/or after peak pressure has been reached.

A modest amount of flow reduction as the machine ramps to full pressure can help prevent the puck from breaking up, which it might do if slammed by a powerful flow of water. Many manufacturers put a flow restrictor, or “gicleur” between the boiler and group to reduce the flow during preinfusion.

Further reduction in flow during preinfusion can aid in extracting light-roasted coffees. Often these coffees are difficult to extract, and if you try to grind them really fine to get more extraction you’ll choke the machine. But if you grind really fine and slow the flow rate during preinfusion, the water has time to gently open up the puck before it gets compressed by full pressure. This lets enough water pass through the puck to avoid choking the machine. Typically, these shots run longer than traditional shots, so extraction is aided by grinding finer and longer contact time with the hot water.

After the basket becomes pressurized, you can regulate pressure or flow. Changing either will affect the other. A common practice with light roasts is to reduce pressure and flow after maximum pressure has been reached in order to slow down the natural increase in flow rate that occurs as the puck becomes more permeable. This increases contact time with the hot water, potentially increasing extraction. You can do this with a variable speed pump or a valve.

★ Helpful
User avatar

BaristaBoy E61

#10: Post by BaristaBoy E61 »

Thank you Dick for the most comprehensive explanation I’ve read to date.

Mara X video tutorial by Lance Hedrick

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Lance installed a flow control paddle from Lelit Bianca and you too can buy and install a flow control kit onto your Mara X if you wish.
Secondly, Lance uses Smart espresso profiler so that we can see what s going on in portafilter real time.
And also, he has put  a thermoprobe that goes into a thermometer which is also bluetooth activated so he s able to graph both temperature and pressure using the application that Gabor / smart espresso profiler inventor/ created.
Lance then moves on to explain what is heat exchanger HX and how Mara X differs:
So Mara X boosts a 1.8 liter stainless steel boiler and it’s really robust it’s quite thick about two millimeters with insulating jacket around.
What is so special about Mara X?
Lelit Mara X has TWO thermoprobes.
One thermoprobe is at the top of the steam boiler itself so this is the thermoprobe that kind of dictates the heating element.
Down at the bottom of the boiler another thermoprobe is located –  this is right at the entry into the brew tube of the water that has been siphoned out of the group head and this is a much more accurate way of understanding the temperature in the group head.
This is the most important feature of Mara x , home baristas.
There is a “brain” it takes into account the temperatures that it’s reading in order to maintain a consistent temperature at the group.
Temp must be as consistent as possible with a massive hunk of chrome plated brass.
We have the opv so if you’re wanting to change the pressure but it’s already set really nice –  right at nine
But if you wanted more or less pressure this is what you would do –  you would turn this nut right here and so you would either compress this spring more which with higher compression you’ll get a higher  bar limit or you’ll loosen it for a lower bar limit.
About pump.
This is the vibratory pump – very easy to replace if something goes on just like everything in the machine. It is pretty easy to take out the pump and replace the vibratory pump. I is not actually touching any of the metal or any other piece it’s connected by rubber right here so if it vibrates and makes those noises it’s actually not going to cause any rattling which is which is a nice feature a lot of times you see in machines they just kind of affix it to the bottom with screws – this they have it kind of free-floating on that rubber which is going to help absorb a lot of those vibrations and keep it relatively silent.
On Mara X there’s just one button / on – off/ on the front which is nice for simplicity.
When we look below – when we take this drip tray off we have two different switches that we can control
one is right here and there are three options so if you are in the center where it’s at zero then you are at kind of the base option the lowest temperature option.
If you flick it to the right like so you are at the medium setting then if you flick it to the left like so you’re at the high setting so these control your brew temperature- they  correspond with 92 94 and 96- degrees so dark roast medium roast light roast.
On the side over here we have another option we can either click it to zero or one.
Zero means it is in brew espresso mode and then clicking it to ONE would put it in steam mode.
 So if we put it in brew mode that means it’s going to focus on that bottom thermoprobe in order to maintain a specific degree going through.

Lance suggests to always have it in brew espresso mode. However keep in  mind that in this mode your steam force will decrease quite dramatically.  But even in this brew mode it is important to know that there is a 120 second super heating system that happens right when your shot is over so you can actuate it just by lifting the lever and shutting it back off it will turn on 120 seconds of superheating that boiler to give you nice steam so if even if it goes down to 0.5 bar within two minutes of turning it off even in brew mode you can get that steam pressure right back.

Lance suggests that you start pulling a shot after 25 min of heating. This will guarantee you temp 91 -92
But remember the longer Mara X is turned on the more she will get hot. After two hours you will get 96 even on lowest temp setting.
Also during extraction /and Lance pulls really long lasting shots because he decreases pressure his shots are 60 sec long/also during extraction the temp is going little higher .
Mara X has soft infusion- it is because of the vibratory pump it builds pressure very slowly and the pre inf is very slow .
Also if you use flow profiling with paddle on Mara X remember that you will get only 4 mili for second when you open the padle all the way to the right.
Now Lance pulls two shot, remember he uses profiling paddle that is NOT originally with Mara X ok?
Lance opens up with paddle to the right fully open. Look how slowly the pressure builds up. Then very long shutting the flow with paddle so the puck saturates totally and then opening HALF WAY only because he is a fan of low pressure extractions – you see that pressure is not going too high after shutting down water. As extraction is about to finish he decreases pressure nicely with paddle.
The second shot is normal as if there was no paddle at all.
Lance recomends waiting always 4 mins between shots.
Watch all Lance ´s vids they are super helpful and fun.

Lelit Bianca pl162t v3 Lance VIDEO tutorial: low flow and offset explained

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So this is how Lance described it in his fantastic vid.
In his vid Lance has put a Smart espresso profiler invented and made by a guy named Gabor from Hungary.
Thanks to this profiler we all can SEE what is actually happening in the portafilter.
aperture of where water is going through which gives you complete control over your flow rate.
Lance measured it:  it is as low as about 0.4 or so milliliters a second when it is closed / left/ and about 6.5 when it is open/right/.
You can change where the needle is by taking this paddle off and twisting it manually and putting the paddle back on but he  likes having the capability of going all the way down to NO FLOW so right now when it’s fully
shut it is fully shut with no water coming out. / Mauro link lelit insider vid/
First thing is temperature offset –  it is a PID controller inside the brew boiler itself and what we can do with the temperature offset is you can choose negative 5 or positive 5 degrees /all the way to negative 25
and positive 25 degrees Celsius/  and what this does it helps to increase the temperature during shot.
Because, lets face it, normally during long extraction the temp actually decreases /in most cases/ and this function helps regain that wanted brew temp. So in theory you’re able to kind of temperature profile. We will return to this feature later.
The most important feature is  low flow. It is about solenoid valve. The solenoid in PL162T V3 is a little different than normal solenoid. Normally you just have an open and closed solenoid valve which gives you only one flow rate this one you’re able to have a couple of different flow rates so you have the fully open valve flow rate which is on mine 6.5 mils a second when it’s fully open..
Now when we are gonna use low flow please bear in my to always fully open – paddle in right position – coming out at 6.5
When you activate low flow you will have about 4  mils a second so it is little lower then 6.5 – this gives you a lower pressure beginning so you can have a slower shot or a lower flow shot.
Now you can program this low flow – you can decide when / at what second/ you want to apply this low flow function. And then you can decide when you want to go back to normal flow /6,5/
You do this on LCC display.
Lance gives this example: say at the beginning I want the low flow to go until 10 seconds and then you can
turn the low flow off and you can have full flow 6.5 and then he wants it to go back down automatically to
that low flow to end the shot.
Using the minus button you are toggling through menu until “low flow start” then you must click plus
then it’s going to flash twice and now we can choose when we want that “low flow  end” so if
I choose 15 seconds it’s going to give us that 4 mils a second until 15 seconds then we can have normal flow and then at 45 second we can activate low flow again until the end of extraction.
Now to make this even more complicated we also have pre infusion function. This works like with other machines: it has to step pre inf on and pre inf off. You put lets say 5 secs on and then maybe 10 sec off.
How much water /seconds/ shall i let in during pre infusion? In Dalla Corte they say its 1:1,5 ratio you put 18g in you should let 18+ 9 g ow water in. Then its up to you how long you let the off phase.
Lance is letting 10 secs you can do even more. He lets the puck infuse perfectly.
Thanks to programable pre infusion and low flow home barista can create a profile he she likes and REPEAT it – using paddle you can have difficulty with repeating. Lance example: he programmed 10 second pre-infusion on and 10 second off / note that 10 secs of preinfusion is very long its just for the purpose of the vid / then he sets 15 seconds
of low flow and then he sets high flow and you are able to see kind of everything going on.
You see in the vid that the pressure in grouphead is rising. And that  pre-infusion gets only up to four bar and later  it’s gonna go higher after we finish low flow phase and it shoots up to full flow and now we’re up at nine bar and then again he has programmed lo flow at 45 seconds so itgoues down to 4 again. You can see this all clearly in the vid. The best thing is that this is all repeatable. Remember while doing this programmed low flow always keep paddle to the right/fully open/.
In order to see what the current temperature is of the brew boiler this is really weird but it’s accurate you click the right side of the plus button so like this so it’s really finicky – this is how you
check the current temperature real time.
Left side of the plus button shows you the steam boiler temperature in real time.
Lance then comments on actual “temperature offset” usefulfness and concludes that it is not that useful at all. The extraction time is simply too short /even if you extract 60 secs/ fot this offset to make some significant change. Even if you set the offset at the maximum 25 degrees you will not see any substantial change.
In the end Lance pulls a shot manually with paddle:
He did a quick fill at 6,5 mils per second and then he  shut it down to kind of allow that pre-infusion to happen for a bit and then I came back to full flow until he hit nine bars and then slowly tapered off.
/My sidenotes were modest and few so that you can enjoy Lance´s stream of consciuosness:)/



This is how we play in our showroom and this is what we do when we have courses “filter coffee”.

Yes, we also like filter coffee 🙂

This is how you make cold brew nitro at home, home baristas.

You need very very soft water and very fresh specialty coffee grown in high altitude for nice spicy acidity.

We love african cultivars.

You need to grind pretty coarse.

We used comandante hand grinder, we love the beast.

Now,  dont forget to get rid off fines. This is very important.

If you dont do it, your coffee will taste bitter and you dont want any bitterness, right?

The best gadget for this purpose is KRUVE sifters

Now, brew ratio is crucial here. We know people that like 1: 13 and also those who like 1:19 – try it yourselves.

We used 1:17 brew ratio here in vid.

Now, you  let the coffee in fridge for 24 hours. Yes, it is a very long time and this is why you have to get rid of fines – they will over extract if you let them immerse in water for that long.

Then you filter it well again /this part is a drag, really / and get ready your nitro n2o bottle. There are plenty on the market.

We had left the nitro bottle in the freezer before pouring the fresh cold brew in.

Shake it well!

Enjoy super creamy and fizzy sparkling coffee!

Homebarista.cz video eureka mignon specialita jak se orientovat v menu displeje

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Hi there, home baristas, this is one of our favorite coffee grinders that we use for home barista courses Eureka Mignon Specialita from Florence. In the vid we showed you how to use it.

How to navigate menu display.

Eureka Mignon Specialita is super easy to use thanks to large and simple and clean display. Well done!

Eureka Mignon Specialita si a sturdy robust hefty fighter.

If you wish to single dose, you can google thingiverse for blow up hoppers and other super useful stuff / tilt base for example/, we have 3d printed it.

If you wish to single dose with your specialita – link here https://www.thingiverse.com/tag:eureka_mignon

Our eshop – buy Eureka Mignon Specialita here

Video subtitles transcription here:

Hello there this is Eureka Mignon Specialita.

Portafilter fits beautifully in the fork handle, look.

Large clean display is easy to understand and this makes Eureka Mignon Specialita intuitive for home barista.

Display has a timer with two available presets {single or double shot}

For example, we have set 10,5 secs for double shot

As soon as you touch the black button Mignon Specialita starts to grind and the countdown starts.

If you want, you can PAUSE in the middle of grinding to distribute or wfd your freshly ground coffee in your portafilter and then resume grinding.

With + or – you simply change desired time presets.

We have preset 6 secs for a single dose and now 11,5 for double shot.

If you have scale and wish continual mode you press both icons –  single and double – simuntaneously

You simply push button with your portafilter and Specialita starts grinding.

You grind, you stop when you want, you weigh your grounds, distribute or wdt a little and you can resume grinding for more.

Until you have your desired amount of ground fresh coffee

Nice sweet killer double shot espresso at home.

Home barista can lock his Specialita so that nobody else will change his precious presets.

By pressing both + and – simuntaneously

See? now there is no + and – visible nobody can change your preset times

We are back in normal mode where you can adjust presets again by + and –

When you buy second hand specialita you want to know how many coffees this specialita has ground already

11 single shots

31 double shots

Homebarista.cz video: co je to affogato co je to flat white co je to espresso tonic


Hello, home baristas. This is our remixed vid with subs in English – we will be preparing some killer espresso shots and also yummy vanilla affogato and fizzy espresso tonic for summer. Enjoy

Today we will be brewing with Lelit Anna small but very powerfull – fighter – machine.

Coffee grinder Eureka Mignon sturdy reliable powerfull fighter also.

Dialing in well is super important! Dial super fine grind.

Perfect brew ratio is essential for perfect killer espresso shot at home.

Our suggested brew ratio 1: 2 or max 1:2,5

For example 16g in and 32 out

Microfoam needs some practice and pouring also, but we are trying.

Super fizzy drink for summer –  Espresso tonic – just make sure you find the right ratio for you here also, ok?

We mean: it is up to you how much coffee you pour in your tonic. You can pour some espresso in or even filter coffee tastes great with tonic.

Affogato means “drowned” in Italian – because we drown delicious yummy ice cream with our espresso – vanilla or stracciatella or caramel or tiramisu or even chocolate ice cream  is great for killer affogato at home.

What is your favorite espresso based drink or treat? Let us know and lets make vid about it next time! Word!

Homebarista.cz Jak doma uděláš perfektní espresso shot?

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Na našich espresso kurzech homebarista.cz učíme home baristy jak udělat zabijácké espresso doma.

Tady je takovej mini video tutorial.

“Dialing in” znamená,  že si home barista “ladí” mletí na mlýnku tak, aby espresso doma bylo na 100%


Enjoy our home espresso video. We explain brew ratio, dialing in your grinder, grinding fresh coffee super fine, pucks prep, we loved Penazzi and Gardelli blends, they sent us fresh coffee directly from the roastery.

Vid transcript:

Lets try first our home grown red coffee cherries dont forget coffee is a delicious fruit.

Red coffee cherries taste sweet yummy.

The home espresso machines we have here today are Bfc and Lelit Anna

Lets start dialing in – dont forget to grind very very super fine!

Well we need to go little finer still

This is much better but still i would go a little finer

Our brew ratio is 1:2 maybe 1:2,5

Example: if you put 18 grams in you need 36 grams out

The best brew temperature for killer espresso shot is 93 but keep in mind to experiment, home baristas.

Dark roasts usually like higher temperatures and light roast coffee likes 92 degrees Celzius.

Dont forget to use soft water only /3 german degrees max/ to avoid scale.

Hard water is dangerous for your espresso machine!

Ok we are getting there, we want our killer espresso shot sirupy and oily and sweet and tasty.

Puck is nice and dry –  no channeling  – dont forget to use wdt, distribution tool, and you must be skilled at tamping also.

Homebarista.cz naše VIDEO s mlýnkem single dose G Iota nebo DF64

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G Iota DF64 is one of the best single dose grinders in its category.

Lets try this beast and lets play with it.

We will be dialing in La Cabra specialty coffee.

We will be brewing with La Marzocco GS3 our liebling machine.

Giota aka df64 is famous for this blow up hopper that lets all ground coffee out.

No ground coffee will remain in the grinder – we call this zero retention.

The coffee grinder Giota is inclined like tower in Pisa /even more/ and this helps home barista to get all ground coffee out of the grinder.

DF64 has a very large range for dialing in and it is super easy to adjust finer and finer grounds.

GIOTA DF64 is stepless virtually unlimited precision.

Home barista can see nice big numbers for easy dialing.

We weigh coffee beans first – for exapmle 16 grams – this is called single dosing.

The dosage depends on your portafilter basket. We have on our La Marzocco GS3 now 16g basket so we weigh 16g od coffee beans.

We will grind every single bean, look, nothing will remain in the grinder.

This is good for many reasons: you can change coffees easily and you will never drink old stale coffee that remained in the grinders body from last time you made killer espresso shot.


MICRA La Marzocco sen každého home baristy

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Link na náš eshop homebarista.cz na La Marzocco MICRA tady

Naše homebarista video tady

Coffee Nurri was a gift  from Naples.
Mr. Nurri roaster and inventro from Naples honored us with a visit to our showroom at Osvetová 18 and brought us his delicious coffee to taste.
We thank Ondrej Gavalcin for the WDT tool and acupuncture needles.

Today we have this little military tank by La Marzocco

Their newest release Linea Micra

Today we will be grinding coffee with Eureka Mignon Specialita you are all familiar with this grinder i believe.

Ok lets do it!

Measures: 29 x 42 x 35  – this is much smaller and more compact than Linea Mini

Weight only 19 kilos you can easily take it with you when you go to your weekend house or spend days off somewhere without getting hernia.

Very fast heating Micra is ready after 5 min even less maybe.

The red light indicates it is ready and hot.

LM fans are quite familiar with design  – very minimalistic robust but thats the way we love it, right?

Designers at LM did great job – everything here has its function and nothing is purely decorative.

15 and a half gram lets try first shot

We are using our wdt which we printed on 3d printer and we use these acupuncture needles from amazon

lets wdt thoroughly.

Tamping and let see if this shot is sirupy and oily.

Well i would try to grind a little finer.

This blend is very fresh mr Nurri visited us in our showroom and brought this gift personally only a few days ago

Home barista can set his Linea Micra with a well designed LM home app

Lets enter settings

So we have espresso boiler temperature

For dark roast like Nurri lets set 92 degrees but of course home barista can set his temp as he wishes up to 100 even more.

Steam power can be set 1 or 2 or 3 indicating potency /power.

Lets set 3 the strongest potency we will try some flat white later.

All changes in setting are automatically memorised.

Then its pre brewing here

Pre brewing has two phases / on and off

Some water gets into portafilter then a pause and then coffee extraction begins.

Lets try 4 sec on and 4 sec off

4 sec on and 4 sec nothing  – then brewing itself begins

Now lets see if this 4 sec of pre infusion isnt too much we want no coffee to escape from portafilter during pre brewing.

Lets make it 3 secs

We set 3 secs pre brewing ON.

And we set 7 sec for the off phase and lets see.

This is the best part homebarista can tune his killer espresso shot until he is happy and satisfied with it.

Are you curious?

This looks a little better

We need to refill the water tank the blue drop icon indicates lack of water in tank. Refilling is super easy as the tank is well positioned and you simply pour softened water in.

Oscar bilt is very good water softener for tanks

Blue drop icon is not flashing we have enough water

Ok so pre brew 3 sec on and 7 sec off we like this most so far.

Lets try to steam some milk we have set it 3 most powerful so lets see how long it takes

Designers in la marzocco have coined this convertible portafilter you simply click and have double spout or if you want you have a bottomless portafilter

We loved this machine it is super easy to play with, home barista will have a lots of fun and some killer shots at home and we are ready for the next vid and next machine