Hey, I wanna straighten my Robot Workflow. Gonna sell my DF64 for an Eureka Mignon Libra und Searching for the best Milk Workflow. Tried the nanofoamer pro, cleaning is pita. Like the idea of the NanoFoamer Lithium, but hate warming up in another cup, then transfer it to the milk pitcher.
Has anybody some tips for a microwaveable pitcher, for latte art?
Just in case you're wondering how does the timemore black mirror look with the Cafelat Robot.
Haven't yet properly played with the app. But it has an espresso mode in a addition to the pout over mode.
Hi guys
no dramas with normal coffee. 110% delicious and nailed down.
when i got my kit i also got the pressurisedd basket, cause thought it might be useful.
i went away and just got some ground beans and went to put them through the pressurised basket, same general thing as with normal ground coffee.
except (even with the splitter on the bottom) i can't get it to have pressure, the water just drops straight through it.
any tips?
i have reviewed this: https://www.youtube.com/watch?v=mgouKkD4CF4
Useful video on dialling in with the Robot, from YouTuber Daddy got Coffee.
Hey there,
currently using the DF64 Gen2 but am looking for a Grind-by-Weight Grinder as I mostly using the same Beans. Is there any solution to use with the Robot Basket? 3d print wouldnt be a problem.
Went one click finer than last time. 1:3 ratio, 6 bar max, and I gradually reduced pressure toward the end to keep bitterness out. Flow was stable and the cup was very balanced, with a lot of flavors showing up evenly.
Really happy my first lungo came out this well.
Next I want to try a different bean, and I'm craving a Brazilian specialty coffee, ideally nutty and washed. Any bean or roaster recommendations? I'd especially like to hear what has worked for you on a lever machine.
I found on Instagram that one of the robot owners made two special baskets, one called Step Down and the other Convex. I don't know if he markets them or if it's just a personal project.
His Instagram is hgm_leva_bygordian !
I'm new to espresso and got a Robot (regular version, no pressure gauge) about a month ago. My problem is that I can't build much pressure. In videos, people seem to press really hard to hit 9 bars, but if I pressed that hard, all the water would shoot through in about 5 seconds.
I know the usual answer is grind size, but I've tried every setting from 0 to 3 on my 1Zpresso J-Ultra, plus some coarser ones, and they all feel about the same. Around 1.7 seems best, but even then there's very little resistance. I've tried two different beans and noticed no real difference between them. Maybe I'm just overestimating how much pressure I should be feeling?
I drink black americanos and mostly enjoy what I'm making, but I'd like to get the most out of my setup. My current process:
Any ideas?
Still getting the hang of the robot. Tried Saka Crema Bar on Lance Hedrick’s recommendation but I find it’s not for me. I got a bag of Red Brick by Square Mile and I’m enjoying it a lot more. If anyone has any particular espresso bean recommendations please let me know.
I am a soon to be owner. Was curious and hope this will be the only espresso maker I'll ever own.
While I mainly plan to use it for myself (mostly light-medium but occasional darker Italian style roasts and decaf for milk based drinks), one use case would be for guests, especially my in-laws.
They mainly drink medium-dark Arabica/Robusta blends from an ESE pod machine and prefer it over Moka pot or pour over. From one pod they make ca. 150ml resulting in a Swiss Café crème. Café crème usually is extracted at espresso pressure from a medium to medium-dark roast at a ratio of ca. 1:10 (eg. 15 g ground coffee, 150g in cup)
Now I know the robot's basket does not hold the required ~180ml. Do you have any ideas how I could make them happy? Topping up for an Americano (this is often recommended but results in a more watery texture)? Or can I extract the same grounds twice?
Been looking for a second hand cafelat robot to buy, but I have no luck.