So it's been a while since I saw Cremina Videos posted and it was Sunday and I have a new 600D, which can do video!



Unfortunately, the (excellent) coffee, is a few weeks old so extraction is sub-optimal. But still decent.

Markus, Nice!! Great video quality! Such clean scenes of good espresso being made, it was cool that the process was happening but I barely knew you were there doing it. Also on the pulling of the shot, great cinematography going back and forth from the lever lowering to the dispersion screen..... I was giddy with anticipation......(Although that could be the double I just had) I am inspired to get my Cremina '75 up and running as soon as I can, though it will be a week at least. I had a chance to visit your city of Munchin this last June, what a great city, wish I had had more than two days to hang out! At least I got to ride a bike all around the center. The urban surfing was a kick to see!

Clay, cheers... yea I tried to keep my hands out of it and go for sharp closeups a lot. This is my first attempt at properly filming the process, previous videos were just me throwing around my phone camera whilst pulling a shot. I might try again some time soon. I also decided to go without any music this time because the feedback I get from most people actually standing next to me whilst pulling shots is how the silence of the process surprised them. It's a different thing to flicking a switch and listening to the noise of an ULKA doing its work and I really love making coffee this way. For home use, I can't conceive of a better machine than the Cremina!

Drop me a line next time you're here and I'll show you around a bit!

I liked the silence too, it is so pure. It was great to only hear the sounds of the process. It is a different experience having ALL the control and not letting a machine do it automatically..... The place where we got to stay in Munich(my wife's childhood friend) was an ultra modern apartment (think "The Jetsons") and they had a Gagganeu in-the-wall-superautomatic espresso machine..... what a piece......of not good espresso engineering..... I couldn't get a good espresso out of that machine to save my morning!! I am much happier having some manual input to my infusion of coffee grounds and water..... I can't wait to get Cremina's piston unstuck..... there is a pic of her under the thread "If Levers could talk"....... Danke schon, for the guide service offer..... Same goes for you if you ever go skiing at Lake Tahoe. I would really like to spend some more time in Munich, but I am still financially recovering from the trip we did this last June. That Euro kicked my a$$......

Bravo - beautiful film!

I watched this while I waited for my 1980 cremina to heat up:)

I had a super jolly a couple years ago and this reminded of how quick my K10 grinds. I saw this as an advantage for the Jolly. You were able to casually monitor your distribution while dosing; placing even amounts of coffee in the small basket. With my K10 - the dosing vains fill completely with grounds giving me much larger "drops" of ground coffee. If I'm off a little with the bigger "drops" of grounds, my dosing can be uneven. While you often hear bragging about quick grinding speeds around Home Barista, I think there is a value to slower grinding that is understated.

Thanks for posting - great work!

Cheers,
~j

dergitarrist wrote:So it's been a while since I saw Cremina Videos posted and it was Sunday and I have a new 600D, which can do video...

Love the flick -- excellent editing.

B|Java

Nice racking focus too.

Very nicely done! It looked to be that you do about a half pull as part of your pre-infusion, and then a full pull. Am I right in this?

Excellent video Markus!

When I got my new Cremina last month, not only was I in awe of the beauty of it, but the silence of pulling a shot was beautiful. I only want to hear the pour hit the cup, not a vibe pump that previously had blasted through my kitchen.

Cheers all!

dcupstateNY wrote:Very nicely done! It looked to be that you do about a half pull as part of your pre-infusion, and then a full pull. Am I right in this?

Close to half, yes... I gently move the lever down until I feel slight resistance (mostly at around 30-40% of the way), then slowly lift it up again to get more water hopefully without damaging the puck and gently move it down again until I see first drops (which was especially easy with the screen of the 600D facing up this time!). Depending on the coffee and current theories or moods I then apply different pressure profiles. At the moment I feel that starting slow is good... So I leave the water in the coffee for as long as I can by very slowly increasing force in the beginning. As soon as a the flow increases (about 10-15s in) I go easy again to maintain an even flow rate.

At the moment, I'd say I pull about 25ml from 20g of ground coffee, with a very long, say 10-15s, active preinfusion ('active' because it's not just boiler pressure but roughly the weight of my arm on the lever), 5-10s of properly pressing down the lever and then 10-15s of decreasing force. I shall set up my iPhone as a second camera some time soon to do a multi-perspective study of this!

jammin wrote:I watched this while I waited for my 1980 cremina to heat up:)

Excellent! It seems like the relative few that are out there, are owned by this forum.

jammin wrote:I had a super jolly a couple years ago and this reminded of how quick my K10 grinds. I saw this as an advantage for the Jolly. You were able to casually monitor your distribution while dosing; placing even amounts of coffee in the small basket. With my K10 - the dosing vains fill completely with grounds giving me much larger "drops" of ground coffee. If I'm off a little with the bigger "drops" of grounds, my dosing can be uneven. While you often hear bragging about quick grinding speeds around Home Barista, I think there is a value to slower grinding that is understated.

I never really thought about this, to be honest, but you may have a point. Sometimes, when I'm lazy in the mornings, I let it grind for like half a minute while I go gather my cups and throw together breakfast. And right now, I feel certain that those shots are not as good on average as when I constantly pull the mazzers lever like a lunatic. This requires investigation!