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Another catastrophically wrong and badly researched RUclips video about different coffee types; A shot of espresso is a single shot, irrespective of what your local coffee shop thinks it is - the confusion is caused by pretending a double shot is a single shot - try that with other weights and measures and let us see how it plays out? What happened to the restretto? Macchiato ... it's controversial if it's not made the way the Italians meant it to be made - Macchiato translates to 'stained' or 'marked'. It is normally served with a spoonful (or two) of foam or a tiny bit of milk with a foam 'hat' NO latte art! A Cortado is not a small latte, cortado roughly translates to cut (i.e cut with milk) the ratio varies slightly depending on where in Spain (and Spanish territories) you drink it, but needless to say, it's a coffee forward drink 'cut' with milk to add a slight sweetness, normally served in a small glass. Cappuccino should not be just steamed milk, its distinguishing feature is a layer of foam (equal parts coffee, steamed milk & foam) - NO Latte Art, maybe a dusting of cocoa powder in Europe. Flat white is not that confusing, they are NOT a cappuccino (see above) or a small Latte. A Flat White favours coffee and has a smaller proportion of microform milk to coffee and is a smaller drink than a Caffe Latte. Please don't be lazy, do some actual research and call out coffee shops who can't be bothered to stay faithful to the origins of the drinks.

Can I adjust the temperature for the hot water for americano ☕️?

The first tip is just out of your imagination. Newly roasted coffee is known not to be the best tasting, and it does not make sense scientifically that more CO2 in the beans decreases the spilling.

whats that grinder ?

way better than the nearly useless video eureka has. thanks!

August! You helped me buy my first machine! So kind and knowledgeable!

Thank you for the great video. But single shot is a shot of espresso, double shot is two shots of espresso.

Would love it if the video had chapters/section markers!

posted just a few days after getting a bambino plus.....I think I'm being watched 😂. Already thinking about getting a flair 58 to extract medium to light roast espresso now though. Thanks for the simple guide to drinks.

Heat exchanger all the way…

Nice video. I enjoy my Mina a lot, in fact I am in love with my machine, but it is sometimes difficult to make sense of the many ways there are to modulate the result. Sometimes it is counter intuitive, and sometimes it gets frustrating, as you spend a whole bag trying different profiles and temperatures and yield times…😅☕️👍

How strong is the steam power? 1200w?

My machine lever was squeaky for a long time regardless of lubrication or oil buildup. It turned out to be the spring in the top chamber of the E61. I put dome lubrication there and it was working perfectly ever since. I did the while I was installing my needle valve.

This is absolutely the best instruction video on RUclips! Thank you! One question, is there an auto power-off function in this machine?

Upgrade to a portafilter with a bottom, problem solved

Taking nothing away from the very informative video; with all of our leveling and tamping and distribution tools, I don't think channeling is even a thing anymore.

I thought 7grams for a single espresso?

Oops? But this time, guys, thiiiiis time...

The mashine brand is one of the best,but the coffee look like urine,the one that this guy made!!! Horrible presentation!! Coffee should come out like honey!!!

My machine is new and it's squeaky. I let the oils build up in the machine. Problem solved I cafiza every month about

Sound good? It’s not a stereo.

I learned that I want 18g of grinded beans "in" and 36g of Espresso "out" and this has to be in 25-30 seconds. My machine has a built-in pre-infusion. Lets say I setup for 5 seconds of pre-infusion. When will I have to count the seconds of extraction? after the preinfusion or all in all?

Classic Clive video! Keep up the great work!

Tamp the puck!!

No Audio?

Also, what is the big tube in the middle of the machine? Is it a drain for the tank? I notice water comes out when I pull the brew level down. Grazie!

Ciao! How do you keep the keep the machine from squirting coffee from the coffee wand? I’m having trouble with the single bucket wand. At first I thought I was putting too much espresso in but it still happens when I cut the amount in half. Thanks!

i have an 14 to 18 gram basket. so i am assuming i can just use 18 grams if i want. but can thet make the puck soggy because there is room to put more. but can it still tase good.

No hate but the use of epicentre here is not correct. The word you wanted to use was centre

thank you very much for giving us this helpful guide!!! I just bought this grinder and was struggling a really bit on how to grind it finer for a nice espresso, just followed all the steps and boom! that's it!

Thanks for the video! exactly what I was looking for :))

Whatever spills over the basket..is binned...

2:57 laffs in 51mm porta-filter

I use detergent every 30-50 shots but I’m an at home user, so that’s about once a month. I backfkush with water every morning. Is that too much?

Excellent video. Really helpful with detailed instructions the whole way. I’m normally pretty useless, but with your help I did a perfect job. Thanks!

I wish to see more new advanced machines like rocket bicocca. For real man its 2024. We need something fast and techs with easy work of flow like auto back flush, auto flush and volumetric 😅. Skip the E61 for one time 😂

When start counting? I use a scaler Have also timer on my espressomachine So which one prefer?

Perfect time for an unboxing video when the item is out of stock ;)

Pound for pound is the Drive a better option than the ECM synchronika?

i still dont get the water reservoir, its heated whole external tank or where is the water heated? My La Pavoni heats all the water inside the machine, how does this one work?

This is so helpful! Thank you for taking the time to put this video together. I rebuilt my E61 today and this made it so simple. You're a great teacher!

Not sure if Charles is still with Clive Coffee but if so, many thanks for your great reviews. I have a question about the preinfusion chamber which is an option on the S1 Mini Vivaldi 11 that I own. I have heard that the PI chamber messes up the volumetric function. Is this true and if so, has the Lucca been modified so that it all works perfectly and could I also apply the same mod to my S1 Mini Vivaldi 11, so PI would also work perfectly with the volumetric function? Cheers, Steph.

I'm impressed that he actually recommended one.

Not GBW? Weird. Fiorenzato Allground Sense seems like a better deal especially if you can find it under $1000. Super accurate weighing of the grounds.

It comes in black now?!

Thank you! 😊

You mention if you have a 15a outlet you can use the adaptor but at 1:02 we can see that you have a 20a outlet. Is the adaptor just for that with 20a wiring and a 15a outlet or does the machine somehow have the ability to run at the V1 15a power mode when paired with the adaptor (if it’s included, not always)?

Just perfect, short, good information, quiet voice! Thanks :)

Just tried this today using your recipe. Mind you I don't have a fancy machine. I use an old Starbucks Via Venezia. I did buy a decent Breville grinder though to get some really nice grinds. I weighed 18 grams into my portafilter and it looked like it was overflowing. After giving it two taps everything settled in nicely. I tamped and guesstimated and I don'g have a tamping mat. The Breville grinder also comes with this small tool to level out your ground espresso and I used that again because some espresso was sitting on the side of the portafilter. I tamped again lightly. I did all the rest of the technique mentioned and literally got 25grams of espresso in 30 seconds on my first try. I added that to my already steamed milk and wow. My espresso has never tasted like that before. Delicious!! I am seriously impressed. Ty so kindly for your wealth of knowledge :)

Well done! this is the best descriptive & visual clip I have seen about the making of an espresso - 15 years ago when I learned to make espresso coffee at a commercial school for coffee making, (that was before people adopted the label of barista), there was no mention of channelling which explains so much about commercial cafe produced coffee -not only do they not adjust the grind according to dosage you are lucky if they tamp it. I was taught that humidity impacts on the grind and therefore one adjusts the grind through the course of the day I think that was bunkum. What you have advocated makes such sense . I make better coffee at home than any commercial cafe I have been to & even with my Nespresso capsule machine (I don't use their capsules there are better quality products in the marketplace) I pre-infuse the coffee by waiting for the first drop to appear in the extraction, pause the machine for 4 secs then continue the extraction - the crema is the jewel in the crown for me - and a coffee roast, low in acidity that is well rounded with a nutty flavour - No sugar or milk is pure bliss. And yes I did not pursue the barista career or anything in hospitality - a technician thrives on good coffee.