homebarista.cz video s váma děkujeme za návštevu

, , ,

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

, , ,
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.
User avatar


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.

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

, , ,
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: 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?

, ,

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.

Diamond´s roastery ethiopia heirloom nansebo bulga natural


Testujeme Nansebo od Diamond´s: heirloom naturálka 2350 m.n.m.

Preosievanie výberovej kávy je kľúčový krok v našom recepte. Dôkladné preosievanie cez sadu sitiek KRUVE robme na tri krát. Je to nuda a otrava, ale iba s dokonale preosiatou kávou môžeš robiť pokusy s dlhým časom extrakcie. Preosievam kávu tak, že si vždy vysypem prach zo spodného sitka, aby som mal spodnú misku prázdnu a pokračujem v preosievaní, aby som videl, či mi ešte neprepadne nový kávový prach cez spodné sitko. Trvá to aj 15 minút! Uvidíš, že aj keď myslíš, že už si kávi dobre preosial, stále bude v spodnej miske nový a nový prach, ktorý by ublížil pri dlhej extrakcii. V tomto recepte máme horné sitko 1000 a spodné 600. Ešte stále je to pomerne široké priam liberálne rozpätie:))

Spodné sitko. Všetko, čo je pod 600, považujeme pri tomto recepte za prach. Pri hrúbke mletia nad 600 nechávame kávu lúhovať aj niekoľko hodín pri izbovej teplote. Daj pozor na dokonalú vodu pod 60 TDS! Čím prísnejšie – užšie rozpätie zvolíš pri výbere sitiek, tým rovnomernejšie bude tvoje mletie, a tým viac môžeš experimentovať s dlhýýýýýýým časom extrakcie. Skús vrchné 700 a spodné 600 a máš takmer dokonalé mletie.

Nansebo naturálku heirloom sypem priamo zo sitka KRUVE do vody izbovej teploty. Pri extrémnom preosiatí a pri tejto hrúbke mletia /1000-600/ nás čas netlačí, necháme lúhovať aj niekoľko hodín a keď si káva sadne priebežne “cuppujem” a zisťujem, keby je najsladšia a plne rozvinutá chuť. Horký finiš nehrozí ani po niekoľkých hodinách, lebo sme maniakálne výberovú kávu preosiali.

Extrémista môže ešte toto prefiltrovať, ak si nedá povedať a potrebuje kávu číru ako vodičku z bystriny

No filter! Preosiata káva si tak sadne, že ju potom piješ priamo z toho pohára. Alebo, ak chceš, preleješ ju pomaly a opatrne do pohára zo salónu piva:)


Teambuilding zážitkový kávový workshop pre firmy: formičky pre firmičky


Prinesieme živý zelený kávovník a ochutnáte zrelé sladké kávové čerešne.

Povieme si, ktoré sú najlepšie pražiarne výberovej kávy na Slovensku.

Povieme si, ako správne skladovať výberovú svetlo praženú kávu.

Porozrávame si o ceste na kávové plantáže aj o živote farmárov.

Vyskúšaj si pripraviť espresso aj cappuccino na espresso kávovare, staň sa home baristom.

Pripravíme si zabijácku filtrovanú kávu immersion metódou aj pour over metódou.

Budeme sa hrať s najlepšími baristickými pomôckami.

Zamilujte sa do kávy na workshope od espressodoma.cz

Espresso /gin/tonic aj NITRO bude.

chcete sa zabavit pohrat s kavou

naucime vas latte art mikropena acaia pearl bratislava prievoz ruzinov


espresso espressodoma.cz

workshopy pre firmy teambuildingove aktivity

Do slovenských kín prichádza: REFRAKTOMETER 1! Espresso trass sa!

, ,

Je to tak! Z Japonska dorazilo na svetovú Osvetovú 18 nové ATAGO PAL -beštia refraktometer na kávu a osobitne na espresso doma.

Espresso je voda+ to, čo sa dostalo do vody z pomletej kávy počas 20 -30 sekundovej extrakcie.

Refraktometer je prístroj na meranie “kvality” espressa ľudovo povedané.

Refraktometer ATAGO PAL ráta, koľko celkových rozpustených látok z pomletej výberovej kávy je vo vašom výslednom espresse.

Ráta “koľko látok z pomletej kávy sa počas extrakcie dostalo do vašej vody”, čiže do vašej kávy, do vášho zabijáckeho espressa.

S refraktometrom pripravíte zabijácke espresso úplne vedecky.

Refraktometer pomôže hľadať sweet spot!

Môžte si porovnať vaše výsledky podľa vašich chuťových buniek s výsledkami z refraktometra.

Refraktometer totiž vie, kedy je espresso ideálne!

Viete to aj vy?

Budú napínavé videá REFRAKTOMETER 1, REFRAKTOMETER 2, aj 3

espresso kontrola refraktometrom bratislava nitra banska bystrica

Espresso kontrola refraktometrom.

Refraktometer je optický prístroj na meranie indexu lomu svetla. Tento index sa počíta pomocou Snellovho zákona. Na meraní indexu lomu svetla je založená aj optická metóda analytickej chémie refraktometria.

refraktometer na kavu pal tds bratislava nitra banska bystrica presov kosice slovensko espresso atago pocket japonsko

Ako vyrátam na koľko percent sa vylúhovala čerstvá pomletá výberová káva do vody pri mojej extrakcii?

ako vyratam yield tds percenta extrakciu z refraktometra

BW je “beverage weight” – koľko váži vaše výsledné espresso alebo “out”.

Údaj pod čiarou je váha pomletej kávy alebo “in”.

Od 18-22 percent je vraj úplne dokonalé zabijácke perfektné espresso.