so erica asks she has a breville dual
boiler otherwise known as the bdb
i do have one and one of the honest
differences
uh you should expect when you get the
decent
and she wants to know about steaming
latte are taste that sort of thing
okay so i very much like the breville
you're not going to hear me bad-mouth it
in fact the reason we make such an
expensive machine
is because for the price which is about
a thousand dollars i think the breville
is
unbeatable so if you're looking to spend
less than twelve hundred dollars just do
not consider any 61
don't buy anything else just buy the
breville boiler it's a really
excellent machine for price um it's now
20 year old design
unchanged and what can i say
okay so as far as the breville in terms
of flavor
and the taste now the the main
thing about the breville is you do not
have feedback now that is the case for
virtually every machine
out there the reason that's important is
that
making good espresso is a skill that you
need to develop it's it requires
doubting in the brain preparing the
portafilter
and knowing how to do the shot correctly
okay so if you are coming to the
breville
like say you're james hoffman and you
have a world experience of making great
coffee on a variety of machines
james can walk up to a bread will do a
boiler and make excellent coffee it has
a pre-infusion
that has timed and then it goes to a
normal nine bar
shot and nothing nothing at all wrong
with that
if you are not somebody with that
experience you may struggle
and if you watch a whole bunch of
youtube videos of people with brevilles
you will see shots that look terrible
now you can tell they look terrible
because the water is speeding up and
slowing down or
the water is going from dark brown to
light brown very quickly
both those are signs that the shot has
fallen apart the coffee is going to be
bad tasting now i'm a pretty advanced
guy so
i know to look for those things and i
know what to do to
fix that if i were doing it myself but
a lot of people would be lost at that
point so that's
uh that's number one and that goes for
any machine which is when your shot goes
bad
how do you know what to do with the
decent espresso machine
we'll show you in a little bit but the
charts on the screen show you what
happened
with the shot and you when you buy the
machine you get invited to our forum
people who make bad shots which is
normal
when they get the machine we'll take a
photograph post it say what should i do
and people help them and i would say
without exception
and then this is this is the remit of
the company if you buy a decent espresso
machine we will get you making the best
coffee of your life
that that is what we're doing we're not
selling you a machine we're selling you
the best coffee of your life
and we'll get you there so that's
a very very big thing breville
obviously is not going to do that in
fact i don't think any other company
is going to take you to making good
coffee at the end
okay now uh talk a bit more about
breville
versus the decent espresso machine
breville has one
shot profile and i'm going to pull up
if i go to settings here presets and i
choose
classic italian espresso this is pretty
much
the breville profile this is what you
have on the breville dual boiler
except you wouldn't have automatic
pre-infusion exit
they exit based on timer it's not bad
but you have some pre-infusion and you
have nine bars
until the shot ends that is the
single only recipe you have on that
machine it is also by the way the single
only recipe that you have on virtually
every machine out there
couple things one is all espresso
all espresso pucks erode as you make
coffee right coffee
material goes into your cup what that
means is the ability of the coffee to
fight water pressure decreases
and the water speed increases that's why
the coffee
goes from dark to less dark to lighter
and it seems like it does it faster and
faster
right your dark dark dark and then
medium dark and then a couple seconds
later
you're making something let's color that
wood
and one of the reasons for that is this
profile this
nine bar profile that is pushing
water on the puck at a constant pressure
even as the coffee puck is losing
material
and losing the ability to resist that
pressure this is the single
worst thing that ever happened to coffee
to espresso
before the 9 bar machine we had lever
machines
so you would pull on a lever and without
a spring when you saw the water going
faster
you would lighten up on the muscle
with lever machines you could compensate
for the erosion of the puck and lever
machines make fantastic coffee
for that reason now what happened is
people got tired or didn't want the
skill
of holding so the espresso machine
designers made springs
that mimicked pretty well what you were
supposed to do so a lot of pressure at
the start and declining pressure
afterwards this is why lever machines
make great espresso is because
this pressure profile is bad
now what you want to do is decline
you want to do this you want your shot
to pre-infuse
hold for a certain amount of time not
that long really
okay and then you want to decline
now what i've just made there is in fact
a lever profile
okay and just hit okay by accident and
now this espresso machine is making a
spring lever
shot these just taste better it's just
just
that's how it is libra shots make better
tasting shots
than flat 9 bar so that is the single
biggest reason to buy a lever machine or
a decent espresso machine
is that honoring the fact that the
coffee pup
changes over the espresso with some
change to what you're doing
will make better coffee in terms of
taste it will remove acidity
it will also give you more flavor in the
mouth
now i'm talking about so far medium to
medium dark classic roasts
that's how all those machines were made
to those machines were made to make
those beans really good
now if you like medium light to light
beans in general nine bar machines are
not a great idea
and the reason is is that the lighter
the roast the less
it is able to resist water pressure the
more it's going to channel and go light
very quickly
in general lighter roasts need a gentler
treatment
and the super fancy cafes will often
lower the pressure
on their machines to say six bar when
they're making light roast
or increase the flow rate or a number of
other things
so the decent espresso machine one of
the real goals for me
was to make a machine that allowed us to
pull
lighter rose coffee without all that
unpleasant
vegetable acidic flavors before i had
the decent espresso machine
bugs and i went on a tour of portland
and consistently the tasting notes at
cafes was like asparagus
artichoke lemon juice grapefruit piff
just those are not good things but
that's what virtually every cafe was
cranking out because they're all using
nine bar machines
that is not the flavor of the coffee
you're going to get with this machine
if you're using light rose we give you
the
the various presets that pull those well
and when we talk about lighter versus
medium dark rose medium dark roasts are
chocolate
to burn flavors sometimes caramel
flavors and then lighter roast
you'll get vegetable flavors or fruit
flavors and
lighter roasting flavors like toffee or
caramel
as opposed to dark chocolate you
wouldn't get that
so depending on your flavor preferences
and what you want to experiment in
that's there is
so that in a very long explanation is
not just decent
against the breville but decent against
everybody else
why would you want the power on this
machine and the reason is it will
help you make better coffee by helping
you make better
coffee but also by having the technology
to treat the coffee right
this by the way a slayer is the company
that really started
this and uh cenezo has done it too
which is to have control over the flow
rate now they did it during pre-infusion
but they opened this whole pandora's box
of machines designed to make a different
style of coffee
and i was very much inspired by that and
ran with it
in the creation of this machine
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