Transcript

00:00
crystal bar today we are going to be
00:02
doing a
00:03
pretty fun video in my opinion now you
00:05
guys can let me know down in the
00:06
comments below
00:07
if you guys would like to see any other
00:09
content coming
00:11
for the channel i'm going to be making a
00:13
lot more videos here
00:15
uh hopefully i soon i can get back to
00:17
work just trying to strengthen the rest
00:18
of the
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uh muscles that were messed up uh with
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the injury so
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my name is dylan with dylan's home
00:24
espresso bar and today we're going to be
00:26
looking at the
00:27
all-new df-64 it's a really big talked
00:31
about grinder
00:32
and i'm either going to shed light on it
00:34
or completely destroy it so you guys can
00:36
let me know in the comments down below
00:38
if you guys are new to the channel make
00:39
sure to hit that like and subscribe
00:40
button it really really helps my content
00:42
and my channel grow so that i can reach
00:44
more of you guys from around the world
00:46
and you know this channel is all about
00:47
making better coffee at home so if more
00:49
people can watch this
00:50
you guys can enjoy better coffee at home
00:52
as well today we are also looking at the
00:54
mill right hand grinder from st anthony
00:57
now
00:57
the question is that i get asked a lot
00:59
is can you
01:00
dial in espresso with the milrite well
01:03
i'm going to
01:04
hopefully show you guys that today as
01:06
well uh we are going to be doing all of
01:08
this
01:08
with the flare so uh i
01:12
have not used the flare now for about
01:15
two and a half
01:16
months because uh with the injury to my
01:18
hand it's pretty
01:20
pretty much been out of commission now
01:21
for uh quite some time
01:23
so i am going to show you guys
01:26
how i use the flare how i go about the
01:30
process now i might have to step out
01:31
just for a second
01:32
so i can clean the um the cup and
01:35
everything and then come right back in
01:36
and i'll pull the next shot so
01:38
i do have this somewhat dialed in
01:40
however this was like
01:42
two days ago so let me see if it is
01:45
still good but we are going to go ahead
01:48
and get started so if you guys are new
01:51
to the channel make sure to hit that
01:52
like and subscribe
01:54
it really really helps my channel grow
01:56
and be seen from those around the world
01:59
also if you guys would like to
02:02
donate to the channel there is super
02:04
chats available for the channel as well
02:07
let me try getting you guys better
02:09
lighting here so that you guys
02:11
can get good lighting all right
02:14
so this should be pretty decent lighting
02:17
here
02:17
so i'm going to be in the shot just to
02:19
kind of show you guys
02:20
but here we go let's get started so
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first always make sure to have some kind
02:26
of brush that really really helps
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to pretty much get those coffee grinds
02:30
out because it can be a stickler when
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pulling shots with the flare and you're
02:35
having that left over
02:36
water and coffee grounds that are stuck
02:39
inside of the canister here so
02:42
just for recommendation so first we are
02:44
going to use the df-64
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i've already pre-dosed everything out in
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my bean cellar you can purchase this
02:50
on my website at dylan's almost
02:51
wrestlebar.com and this allows you to
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single dose
02:55
all of your coffee grinds so that way
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your espresso making can be a lot faster
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your workflow can be a lot smoother
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in the morning so let's get going so
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right now i do have the water
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temperature
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set at 206 degrees fahrenheit i do
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have water pretty much already in here
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and it is just
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getting that nice and hot because as you
03:18
know with manual machines
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the biggest thing to pull a good shot of
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espresso is heat management the hotter
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you can get
03:25
your um your canister whatever you want
03:28
to call this
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the better your shot's going to be and
03:30
you want to go pretty hot because
03:33
you are going to lose a lot of that heat
03:35
with that manual machine
03:36
and i am also going to be using medium
03:39
roasts
03:40
so the coffee of choice today is good
03:43
brothers
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this is their uh columbia no idea how to
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pronounce that so i'm not even going to
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because i'm gonna embarrass myself on
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live
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and it is honey rose water and come on
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so pretty excited to try that out i have
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all these dosed out for 16 grams you can
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use 14 to 16 grams
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with the flare signature pro 2. i like
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to go
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on the higher end so i'm using 16 grams
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so
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first we're gonna go ahead and get
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started with the df-64
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so let me go ahead and change this view
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for you guys
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so you guys can see the df-64
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up close all right
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and i just want to kind of highlight the
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quality you get with the df-64
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so i'm gonna go ahead and come even
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closer
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so first you have your bellows
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so i just like to if you guys are new to
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the df-64
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i like to kind of squeeze the bellows
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just a little bit to pop this cap off
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otherwise i find myself it is a little
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it's not too hard
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but it's kind of weird to get this cap
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off so my recommendation
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just squeeze aside it pops it right off
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and really nice
04:55
really nice metal material as well so
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here we go
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we are just going to use our pre-dosed
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out grinds here
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really really easy especially for your
05:05
workflow and then you're just going to
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go ahead and put that cap
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right back on so i will zoom out for you
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guys to see
05:15
and i'm gonna try to get a good angle
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for sorry if it's a little blurry
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but i just want to highlight just kind
05:22
of how it looks
05:23
when dosing in so here we go i am on
05:26
grind size about 15.
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so you guys can notice not too too much
05:36
static
05:37
this is all stock original nothing added
05:40
this is just how it comes
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and i'm going to give you guys a
05:44
recommendation here so
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right now you can see that it's still
05:48
grinding a couple beans
05:49
but i like to turn it off i don't like
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to use the bellows especially because
05:53
this cup is so low
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i actually like to lift the cup turn it
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back on
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and then get the bellows because as you
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see there's going to be quite a bit of
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coffee that's going to come out here
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and now you're going to control the
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grinds
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from not going all over your countertop
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just give it a nice couple pumps till
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there's really nothing
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and then i'll show you guys the grinds
06:17
here so
06:17
here are the grinds it's kind of hard to
06:20
see sorry
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my quality is not the greatest with this
06:24
setup so
06:26
as you see the quality is not too too
06:27
bad it moves around pretty freely in
06:29
there which is always a plus
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but we're gonna go ahead and finish out
06:35
the
06:35
workflow here so could put you guys here
06:40
so that way you guys can see the
06:42
workflow
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all right so with the flare like i said
06:47
this is just managing the heat
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so we're just going to keep that in
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there for right now it comes the flare
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signature pro 2 comes with this nice
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dosing funnel here
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so i just like to put it here and
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transfer the grinds over
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the only thing nice about the clear cup
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is so you can see
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if you have grinds that are still left
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in the cup
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which is kind of nice i just kind of
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shake it a little bit
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so it's pretty nice and even right now
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see if i can get you guys a closer view
07:19
so here i just like to
07:23
use my wdt tool so i'm using this one
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the one that mr thomas sent
07:28
i really like using this with the flare
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only because
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it is not too wide because some of the
07:33
new ones that are coming out these are
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little thicker prongs
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which just kind of move the grinds
07:39
around as opposed to
07:40
just kind of make them fluffy but i like
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it because
07:44
it's so narrow the new ones are very
07:46
very wide and it doesn't really fit that
07:47
well in this cup
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so i like to just kind of mix it around
07:52
just a little bit
07:53
just to kind of get them more free
07:55
flowing here and i don't have a
07:57
distribution tool for my flare
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um and i really wanted one but just
08:04
don't really can't really spend the
08:05
money right now on one
08:08
so here we go i just like to put
08:11
everything back
08:13
and then now i'm just going to tamp so
08:16
this is the tamper that comes with it
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i actually really like this tamper so
08:21
yeah
08:22
pretty good so you just want to give it
08:25
decent pressure you don't want to push
08:27
too too hard
08:29
but just a nice little pressure i like
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to just polish it just by a little tiny
08:34
half turn there and then now you got
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your nice
08:38
even better ground so let me see if i
08:40
can turn this on
08:41
to give you guys a better view
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alright so there it is nice and even
08:47
inside the basket
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now i don't like to preheat that because
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i feel like when you
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preheat that cup you never get
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fully all of the moisture out and i just
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think it's not the greatest
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when you go and pull your shot with
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the water still pretty much in the grind
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so
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now at this point i'm going to dump
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the water i have in the reservoir into
09:15
my motor pitcher here i just like to get
09:17
a big pitcher here just so like it fits
09:19
all the water
09:20
especially when you're doing multiple
09:21
shots it just helps with the workflow
09:23
especially because i don't have a sink
09:24
here in this setup
09:27
all right so now i'll take it off of
09:28
this mat maybe dump the mat
09:30
here and then
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right now you have the next step which
09:37
is this filter do not forget to put this
09:39
filter inside the basket
09:40
you have a smoother side and a more
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rigid side
09:44
the ridges side that i have become
09:46
familiar with is
09:47
up so i will put this in there
09:50
let me just go ahead and drop that in
09:52
and then i'd like
09:53
just like to give it a little firm
09:54
pressure on all four sides
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now i'm gonna go ahead and put this
10:00
in and we're gonna put this in our
10:04
flare here so now there's no water in
10:06
there
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so right now the next step that i
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personally enjoy using is
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i will turn on my scale so i'm not going
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to use the scale just because
10:20
the scale's about dead i didn't charge
10:23
it
10:23
shame on me but i'm going to use the
10:26
scale for a timer
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so i can kind of just put you guys here
10:32
really quick so i like to actually
10:36
fill it to the top so i'm just going to
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go ahead and fill
10:39
the canister here to the very top again
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206 degrees fahrenheit
10:45
until it comes to the top there right
10:48
about there
10:49
so now i'm going to start this timer now
10:51
this is something that i do differently
10:53
than a lot of
10:54
people who use the flare but i have
10:56
found that it helps
10:57
actually a ton so i'm going to go ahead
11:01
and use
11:02
my crew cup here just place it
11:05
underneath
11:06
and what the heck if it dies it dies
11:08
right that's okay
11:11
so we're actually going to use this
11:20
all right so sometimes it acts up
11:22
especially in this little tray
11:23
i don't recommend using the flare or the
11:26
akaya in this little tray but it's okay
11:29
so now that it's at 4 40 seconds
11:32
we're going to go down to three bars and
11:34
you're going to see it's going to start
11:35
to drip
11:36
now i like to have that drip
11:39
it's kind of hard to see the shot i'll
11:41
show you guys a little bit
11:43
later but i like to keep it at three
11:45
bars until it hits about a minute
11:48
and now once it hits that now i like to
11:51
ramp
11:52
up to espresso nine bar and there you
11:54
get a absolutely beautiful shot there
11:57
i mean very nice stream i'll show you
12:00
guys as well
12:01
but i mean this is just absolutely
12:03
beautiful
12:05
i'm going for about 32 grams zero
12:08
channeling i'll show you the cup
12:10
at the end and 32 grams i mean
12:13
really really nice shot
12:16
it's really hard for you guys to see but
12:18
i will show you
12:20
still working on the equipment to get
12:23
better
12:24
quality for you guys but what i like to
12:26
do here is i like to use the cup that
12:28
comes with the flare
12:30
so i'm just going to transfer this right
12:33
here just for a second
12:35
just until i can get this cup underneath
12:39
even though the flare pro 2 does have a
12:40
drip tray underneath
12:43
i just like to do that so i'm going to
12:44
show you guys this shot this shot was
12:47
absolutely amazing so
12:50
really really nice texture to it
12:53
extremely nice and thick very uniform as
12:56
well
12:57
i mean just an all-around amazing shot
13:01
hit my exact dosage that i wanted
13:04
about a one to two ratio there and it's
13:07
just
13:08
absolutely amazing so i'm gonna go ahead
13:10
and give it a taste test for you guys
13:13
so i'm gonna go ahead and flip you guys
13:14
around
13:17
so the flare is capable of making
13:20
absolutely amazing shots so
13:24
let me just go ahead and move you guys
13:25
sorry for all of the disaster going on
13:28
right now
13:29
all right so again we pulled a really
13:32
nice shot and i'm going to go ahead and
13:33
just give you a taste test here so again
13:35
this is
13:35
using the df-64 at about 16 grams
13:40
already pre-dosed so cheers
13:47
very smooth i mean i have pulled really
13:49
bad shots at the flare
13:51
i pulled really good shots of the flare
13:53
and i pulled i'd say mediocre shots with
13:55
the flare but
13:56
this shot was absolutely amazing i
13:59
really like the technique of
14:01
letting i don't start the timer when i'm
14:03
filling up the
14:04
um the hopper or the cylinder here so
14:07
let me show you guys one more time
14:09
so you guys know exactly what i did but
14:12
i really like filling this
14:15
up right here all the way and then
14:17
starting my timer
14:19
once that timer hits 40 seconds you go
14:21
three bars of pressure so on your thing
14:23
you go three bars of pressure until it
14:24
hits a minute
14:25
once it hits that minute you just ramp
14:27
straight up to nine bars of pressure
14:29
and you get an absolute amazing shot as
14:32
long as your grinds
14:33
are just right so i'm using grind size
14:37
15 or 16 right now on my df64
14:40
and that really really helped so really
14:43
really
14:44
would recommend that you guys dial in
14:47
your espresso first and then go ahead
14:50
and use
14:52
the flare so one more time cheers
14:58
really good i'm gonna drink the rest of
14:59
it
15:02
just throw it back just throw it back i
15:04
don't drink alcohol
15:05
really so this is my shots that i
15:07
normally drink so here we go
15:09
all right just a little bit wired but
15:12
that's okay
15:12
i've had a lot of espresso before um
15:15
doing this so
15:17
just bear with me here all right so here
15:20
is the setup again
15:23
so now i am going gonna go ahead and
15:26
show you guys the cleanup and then we're
15:28
gonna go ahead and use the mill right
15:29
hand grinder now
15:30
that shot was absolutely amazing uh i
15:33
actually did
15:35
pretty much like i said two days ago uh
15:37
dial in this coffee and it seems like
15:39
it's still pretty dialed in so
15:40
pretty pretty happy with that it's
15:42
always a good thing when that happens
15:45
but what i like to do is i like to just
15:47
take
15:48
this out here and i always have
15:51
some kind of towel or rag on hand i just
15:54
kind of like to
15:56
just wipe everything off i like to clean
15:58
as i go the cleaner you are as you go
16:00
along with the process the easier it is
16:03
and it just makes it a more enjoyable
16:05
process here too as well
16:06
so now i'm going to go ahead and take
16:09
out
16:10
let me just go ahead and move this back
16:13
over here
16:15
so again just stay patient with me guys
16:17
this is alive so
16:19
it is going to take a little bit longer
16:20
but i want to show you my process
16:22
so right now pretty much i'm just going
16:25
to dump
16:26
the rest of the water out of the
16:29
canister there
16:30
and i'm going to show you why i do that
16:32
in a second so i like to just mix it up
16:34
until it all falls out and that's just
16:36
going to make it a lot easier
16:37
to dump out in the end
16:41
when you go ahead and do this thing is
16:44
really hot and it's really hard to hold
16:45
it with this hand
16:48
okay so now i'm gonna go ahead and place
16:51
that right on there
16:53
so there is this filter in here that i
16:56
have to get out
16:57
and it is really hot so i suggest you do
17:00
this a little bit safer than i am
17:04
all right so here's the issue so a lot
17:08
of times when you have
17:09
your flare the coffee grinds get stuck
17:12
like that now
17:13
i'm not going to use my brush to get
17:15
these coffee grinds out
17:16
and it's just going to create a huge
17:18
mess if i do so so
17:20
i can use my finger but i'm just going
17:22
to hurry up and go
17:24
run this under my sink and get these
17:26
grinds out so
17:27
just stay with me here while i go and
17:29
rinse this part out
17:31
it's just going to make it so much
17:32
easier for your process so just give me
17:36
one second while i go
17:38
dump this out but yeah just stay with me
17:41
if you guys are new to the channel
17:42
make sure to hit that like and subscribe
17:44
button it really really helps me
17:46
a ton especially with
17:49
me getting back to work here pretty soon
17:52
just hopefully here that i can make a
17:54
lot more content for you guys
17:57
a lot more educational content if that
17:59
right now you guys are just hearing me
18:00
as i
18:01
dump out these grinds and just kind of
18:04
clean it up
18:05
so you guys can also just time me and
18:06
see how long it takes
18:08
hopefully it doesn't take too much
18:09
longer here just at my sink right now
18:12
cleaning everything it's just nice to
18:14
keep everything as clean as possible
18:16
especially when you're using a manual
18:18
machine you just want to keep everything
18:20
nice
18:21
and clean now one thing you do want to
18:23
know is when you clean the main
18:25
cylinder you do want to make sure that
18:27
it is stay it stays pretty hot
18:29
because like i said heat management is
18:31
going to be a big
18:33
thing when it comes to pulling a great
18:35
shot of espresso with
18:37
a manual machine like the flare so you
18:40
could have the perfect grind perfect
18:42
everything but you have that
18:45
really bad heat management and it just
18:48
all goes to waste
18:49
so i don't know how long that took but i
18:51
am now coming back in
18:54
and i hope you guys are still here all
18:56
right so here we go so it's all nice and
18:58
clean
18:59
still extremely hot i use hot water so
19:02
it took a little bit extra but
19:04
like i said managing heat is going to be
19:06
big especially when using
19:08
a manual machine so i'm just going to go
19:11
ahead and
19:12
put this back in here as i do the
19:15
process because
19:16
as you guys know using a hand grinder
19:19
takes a bit longer especially when you
19:21
have an injury and you got to be careful
19:24
but we want to keep that heat managed
19:27
there so
19:29
just going to go ahead and dump the rest
19:30
of this in here so the extra water the
19:32
drip
19:33
from the espresso clean it up as you go
19:36
just keep everything nice and clean i
19:37
can't stress that enough
19:41
all right so i just like to get
19:42
everything back i have ocd so
19:44
i guess it either hurts me or helps me
19:47
but here we go all right so you also
19:50
want to make sure there's enough water
19:52
in there
19:52
before you go and pull your next shot
19:54
because that could be bad as well so as
19:56
we have that
19:58
pretty much heating up there still we're
20:00
going to get our
20:02
hand grinder out really nice leather
20:04
case as well so if you guys are new to
20:07
uh coffee or looking into getting a hand
20:10
grinder
20:10
definitely recommend the mill right i
20:12
mean really really nice leather case
20:14
that it comes with and overall just the
20:15
build quality is absolutely
20:17
uh top-notch so
20:21
all right and then also show you guys it
20:24
also says doing some espresso bar that's
20:25
etched in there i think that's also a
20:27
really cool feature that you can get
20:28
i think it's like an extra 15 bucks 20
20:30
bucks but it's definitely worth it
20:33
all right so now i like to pop this cap
20:37
so right now i'm at 20 clicks
20:39
so that's what i use for espresso now
20:41
yours could be different depending on
20:42
the grinds
20:43
but i like to just hold this over now it
20:45
doesn't fit on there i think they make
20:47
ones but i just put it on there and hold
20:49
it
20:50
but i already have the pre-dosed grinds
20:52
or beans
20:53
so i'll just hold it that i don't have
20:56
to worry about any grind or any beans
20:58
spilling out
21:00
and then just put all this back into
21:03
place
21:04
close the cap lock in your
21:09
handle here so i'm gonna hold with this
21:11
hand
21:14
actually i'm gonna grind with this hand
21:16
because
21:17
it's a lot easier to hold something like
21:18
this because holding this is a lot
21:21
uh strenuous on your hand and i don't
21:23
want to put a lot of strenuous
21:25
strain on my hand right now so i'm just
21:27
gonna go nice and slow
21:28
for therapy here it's just really weird
21:32
to grasp things with my hand i have to
21:34
get my fourth and fifth digit which is
21:36
my ring finger and my
21:38
pinky back working again so
21:41
they got really stiff it's actually
21:43
where around the
21:45
fractures happened so just gonna go nice
21:48
and slow
21:48
i'm not holding it too hard again this
21:51
is live so i appreciate all of your
21:53
guys's
21:54
patience here but i do have to go a bit
21:56
slower than normal
21:58
because of my hand i'm pretty much just
22:00
holding the handle as i'm guiding it
22:02
with my hand so
22:05
if you notice i'm not moving it with my
22:06
hand i'm moving it more with
22:08
my dominant hand here
22:13
so this takes a bit longer especially
22:15
when you're grinding espresso because
22:17
you have to grind so much finer than
22:19
coarse coffee
22:20
or drip coffee i should say but
22:24
it does work out
22:28
just takes a little bit extra time so
22:30
i'm gonna
22:31
heat this back up to 206 degrees just
22:34
i don't have it on hold right now you
22:36
can hold it but
22:38
i wasn't going to do this long enough to
22:39
where i had to hold the temperature
22:41
so it's just going to heat back up
22:42
pretty quick here as i
22:45
grind the rest of this coffee so again
22:47
if you're still watching
22:48
um definitely i appreciate it make sure
22:51
to hit that like button it really helps
22:52
the channel be seen grow
22:54
and also if you guys are interested in
22:57
supporting the channel
22:58
there is super chats that will donate
23:01
money straight to the channel
23:02
and i will be using that pretty much to
23:05
purchase more accessories for you guys
23:07
for review so
23:08
you know it's done when you can pretty
23:09
much move it free flowing like that
23:11
and you don't feel any more beans in the
23:13
chamber grinding
23:14
so go ahead and put this down here
23:18
i like to just give it a couple taps
23:21
you are going to notice that there is
23:24
going to be
23:25
coffee grounds right there so i like to
23:27
just put it straight up and down
23:30
just so coffee grounds aren't getting
23:32
everywhere and then i just like take my
23:33
hand and just
23:34
either push the coffee grinds that are
23:36
on the side back into the inside
23:38
or just into a knock box so here you
23:41
have your nice
23:42
and fluffy grinds i know it's going to
23:45
be kind of hard to show you guys
23:46
but as you can see it does a great job
23:49
really nice fine
23:50
grind as well so all right
23:54
here we go again thank you guys all so
23:57
much for tuning in
23:59
about the same process here so we're
24:02
gonna take our
24:04
dosing funnel here and then
24:10
just kind of get all those grinds out of
24:13
the cup so
24:14
you are going to notice at times you are
24:17
going to have a couple grinds that are
24:19
going to be stingy in there
24:20
but not too too bad
24:23
all right so now i like to just shake it
24:26
up
24:29
and then just going to use the
24:32
wdt method here just to kind of smooth
24:35
out the top here
24:36
because i don't have the distribution
24:39
tool
24:40
give it a nice couple taps and then
24:43
we're going to give it a nice
24:44
tamp not too too hard you don't have to
24:47
go all hulk mode
24:49
it's not going to really make a big
24:51
difference give it a little half turn
24:53
and just like to clean that off again
24:56
just keep
24:56
everything nice and clean i have ocd as
24:58
you can tell
24:59
even when i'm doing my process i like to
25:02
keep everything nice and neat
25:04
so now we are going to take that water
25:06
that's
25:07
inside of the chamber again and dump it
25:09
out again
25:10
yes you're using a lot of water but
25:13
maintaining that heat management
25:15
is going to be huge when pulling a good
25:18
shot of espresso so
25:19
just make sure that is exactly what you
25:22
are doing
25:24
you don't want to do this all for
25:26
nothing and get a great
25:28
great uh shot in line and it just messes
25:31
up because
25:31
the heat's just not there so again drop
25:35
that in
25:35
more aggressive coarse side on top give
25:38
it a nice little not too hard just nice
25:39
little firm
25:40
pressure there put it on top
25:44
and then we are going to lock this bad
25:47
boy into the
25:48
flare just like that
25:51
and then here just going to show you
25:53
guys
25:55
we're just going to take our scale
25:59
because it is dying i'm just going to
26:01
use it as a timer
26:03
so have the timer here 206 degrees
26:06
water and you're going to pour to the
26:09
very top
26:14
so once you get the copper water up top
26:16
there you go
26:18
now i'm going to start the grinds
26:20
because now it's fully
26:21
extracting the coffee grounds
26:25
get that all ready and then you're gonna
26:27
get your
26:30
espresso shot glass underneath
26:34
and then i'm going to hurry up and try
26:36
to get you guys to
26:37
a good position so you guys can see the
26:40
shot so
26:43
trying to hurry here because i am trying
26:46
to stick with the
26:47
time that i told you guys but here you
26:50
guys can see the shot
26:53
so we're at 34 seconds
26:56
38 39 so now i'm gonna start
27:00
three bars of pressure you're gonna see
27:02
it start to drip
27:04
we're gonna do this until maintain that
27:07
three bars of pressure until it hits 60
27:09
seconds
27:10
so it gives you a nice little drip
27:14
55 56 57 58 59
27:19
now you're gonna ramp it up to espresso
27:21
so nine bars of pressure
27:23
should come together pretty well hardly
27:26
any channeling
27:29
i would recommend using a scale so you
27:31
can get the perfect
27:32
measurement out of it but like i said my
27:35
scale is dying
27:36
so i'm just going to kind of eyeball it
27:39
so i'm pulling with my dominant hand
27:43
and there so
27:46
that is where i want to stop just take
27:49
your cup
27:50
put it underneath to catch the drips
27:54
and then i will show you guys the shot
27:58
quality here so just give me one
28:02
second while i just kind of lift you
28:04
guys back up
28:05
so sorry again you guys are on a roller
28:08
coaster
28:14
with one person guys okay here we go
28:17
that was a lot of work all right so here
28:20
is the
28:21
shot i mean i don't know about you guys
28:23
but that flare is
28:25
absolutely amazing so here is the
28:28
quality of the shot really really nice
28:31
thick crema if you guys can see very
28:34
very nice
28:36
really really nice it comes back
28:38
together there's no holes there as you
28:40
can see
28:41
very very smooth texture so i'm going to
28:43
go ahead and give this a taste for you
28:45
guys as well so
28:47
a lot of people ask can you dial in
28:50
espresso with the mill right hand
28:52
grinder i mean
28:53
you guys can let me know what you guys
28:56
think
28:57
but in my opinion yes dialing in
29:00
espresso with the with the flare and
29:03
with the mill right hand grinder is
29:05
extremely fun very easy to do and
29:08
as you guys saw the work the workflow
29:11
here it's really
29:12
not that bad i would recommend that if
29:14
you guys like the taste of espresso
29:16
buy yourself a flare now i
29:20
really really love using a manual
29:22
machine i think that
29:23
you get a really nice pressure profile
29:27
especially you get a nice shot of
29:28
espresso but it's now that it's cooled
29:31
down just a little bit here
29:32
i'm gonna go ahead and give it a taste
29:33
test for you guys
29:38
okay so i'm going to just kind of give
29:41
you guys the difference in taste between
29:43
the
29:44
mill right hand grinder from st anthony
29:46
and the
29:48
ds64 so uh if you guys know the df64 is
29:53
a flat bur
29:54
now if you look at the flat bur you have
29:57
the mill right hand grinder which is a
29:59
conical bur
30:00
so the big question is is what is the
30:02
difference between
30:03
conical burr and flat burs obviously
30:05
conical is stacked burrs
30:07
flat burs are flat right on top of each
30:09
other so
30:11
i would say with the flat bur
30:14
grinder you're going to get a lot
30:16
smoother
30:18
shot of espresso and that's just in my
30:19
opinion so i think the
30:21
df64 came out a little bit smoother
30:25
in the terms of shock quality
30:29
by taste now i can tell you with
30:32
the mill right hand grinder you get a
30:34
lot of those complex
30:35
fruity notes so i didn't really taste
30:38
the
30:39
rose water too too much with the df64 i
30:42
could taste a little bit of sweetness
30:44
but it was very mellow and tamed now
30:46
when i use the
30:47
mill right hand grinder i can taste the
30:50
rose water
30:50
pretty prominent here so definitely
30:53
sweetness is
30:54
up both shots are absolutely great i'm
30:58
just going to show you guys just cheers
31:02
don't do that at home i haven't eaten
31:04
anything today
31:05
and i'm gonna be very jittery but my
31:07
wife just has to deal with me so that's
31:08
fine
31:09
she's actually gonna kill me probably
31:11
but it's fine all right
31:12
so what i can recommend they're both
31:16
very very good grinders
31:18
both obviously very very capable of
31:20
pulling a great shot of espresso
31:22
i obviously got lucky because i dialed
31:24
this in two days ago and it still was
31:26
pretty dialed
31:27
in now i can say if you are more towards
31:30
a fruitier
31:32
espresso drinker or coffee drinker
31:34
definitely i would go with the
31:36
conical burr and like i said the rose
31:39
water really
31:39
shined through that last shot with the
31:41
mill right even with the hand grinder in
31:43
general
31:44
they just say you get a better shot
31:46
quality with a hand grinder
31:48
only because it's not heating up the
31:51
burrs because it's not spinning so fast
31:52
and obviously you saw how slow i had to
31:54
do it because of my hand
31:56
but it doesn't heat up those those uh
31:59
coffee grounds
32:00
so i really think like see what i just
32:02
said it really depends on the beans so
32:04
yes if you're looking for a more mellow
32:07
tasting shot of espresso
32:09
definitely go flat bur if you're looking
32:11
for a more
32:12
brighter kind of like acidity i know
32:14
acidity kind of scares people but it's
32:16
more of like a brightness get that um
32:18
the tanginess i can say out of your
32:20
espresso beans like fruitier
32:23
coffee definitely recommend a conical
32:26
burst so
32:27
again thank you guys so much for tuning
32:30
in to
32:30
the youtube live uh if you guys enjoyed
32:33
this video make sure to give it a thumbs
32:34
up
32:35
also if you guys would like to donate to
32:37
the channel there is super chats down
32:38
below
32:39
i also have on my instagram on my link
32:42
tree that you guys can give donations
32:43
straight to the channel
32:44
and also if you guys uh haven't noticed
32:47
or
32:48
have not seen i do have a patreon
32:49
account and with this patreon account
32:52
i haven't quite set up exactly until i
32:54
get every all my merchandise
32:56
uh kind of set up but i am going to be
32:58
offering a 10 or 15
33:00
discount to all of my patreon members
33:02
who give to the channel each month
33:04
i am gonna give you guys a special 10 to
33:06
15 off coupon that you guys can use
33:09
for all of my merchandise whether it's
33:11
my traveling mugs
33:12
whether it's the bean vault or um
33:16
the knockbox and also my dylan's on
33:18
espresso bar t-shirts so
33:20
a lot to come on this channel i have a
33:22
lot of plans here in the upcoming
33:24
year and to also finish the rest of this
33:25
year off uh i hope that i can be my
33:28
same kind of electric energy self that i
33:31
was before my injury
33:33
so i'm just getting back trying to get
33:34
all the motion and stuff back in my hand
33:36
still can't really create a fist with
33:38
these two fingers but we're working on
33:40
that
33:40
and yeah i hope you guys enjoyed the
33:42
video thank you guys so much make sure
33:44
to check out dylan's almost
33:45
bar.com where you can find all of my
33:48
merchandise
33:49
also if you guys have not subscribed to
33:51
the channel make sure to hit that
33:52
subscribe button
33:53
so you guys never miss another video hit
33:55
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33:56
push notification button so when i go
33:58
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34:00
post a video you are the first to know
34:02
and i will see you guys in my next video
34:08
peace