mauijer wrote:Do you have an expected release date for the V2 paddle and the Pro version; or will those be the same machine?
The paddle feature is a projected future accessory, but I don't know when it will ship, as it is currently being worked on as a lower priority and it's not on our release calendar yet.
Currently, we're projecting an August 2016 ship date for two models, a DE1 ($999) and a DE1PRO ($3999).
The DE1 has:
- * excellent temperature accuracy (worst case of +/- 1.0C)
* pressure profiling: choose one of 12 pre-set profiles
* charts that show you temperature, flow and pressure in real time, and also point out technique problems that caused a bad coffee
* a simple "tap the icon to make this" interface
* water temp settable between 80C and 99C
* precise control over the temperature of the hot water tap
* control over the steam temperature
* very high quality portafilter basket (equivalent to VST quality)
The DE1PRO adds:
- - laboratory level temperature accuracy (no worse than +/- 0.3C, better still to be determined)
- calibration equipment (and steps) are provided so that you can regularly recalibrate your machine to achieve consistently accurate results
- make your own pressure profile
- temperature profiling
- flow profiling
- automatic detection of the end of pre-infusion
- flow vs pressure priority modes
- volumetric dosing
- water temp settable between 20C and 99C
- real time temperature, flow and pressure control, with on-screen sliders
- recording and playback of shots
- later: cloud storage, reviewing and export of all shots
- later: optional taste analysis storing (using the Counter Culture system)
mauijer wrote:Have you compared DE1 and your GS3 head to head in the cup?
I do love my GS/3 and I'm friends with Bill Crossland, so I'll try to be as fair as I can be!
For a straight 9-bar shot, if my puck preparation technique is perfect on the GS/3, I find that both the DE1 and GS/3 taste almost identical.
I use a 5 second preinfusion setting on my GS/3, as I find that helps me avoid channeling and I get a more even extraction (I use a bottomless portafilter).
If my puck preparation is not perfect, the 9 bar on/off nature of the GS/3 tends to be merciless, and my less-than perfect technique results in a mediocre shot. I am by no means an Barista God, I've never worked in a café, and the number of shots I've made number in the thousands, not 10x or 100x that, which a professional barista would have done.
I find that the slower pressure ramp up of the DE1 (inspired by Nuova Simonelli's "Soft Infusion System") is more forgiving of imperfect technique, and so I'm drinking excellent shots more often with the DE1.
Both the GS3 and the DE1 have excellent baskets, similar portafilters, and accurate water temperature. I wouldn't expect them to be very different tasting.
The GS3 has amazing steam production, and it took me a while to decide on a steam temperature setting that I could control (about 20s to steam milk). Our DE1 in the lab is currently at about 50s to do the same quantity of milk, but we expect to get to 40s. I don't think we'll achieve the GS3's steam capability.
I have never been able to make the "tea" water-temperature-knob work right on my GS/3, and this has always frustrated me as I make a lot of Americanos. With the DE1's ability to set the "tea" water temperature acurately, my Americanos are the right temperature.
mauijer wrote:As you have improved technology are you seeing new dimensions to espresso or new challenges compared with the traditional machines?
In Seattle, I was able to spend an afternoon with Dennis, the brain behind https://instagram.com/kafatek/
and we taste compared his Slayer and Synesso machines. They have very different taste profiles, and I was intrigued by Slayer's very long infusion technique. We were making shots with this same profile last week on the DE1, with a 2cc flow rate during preinfusion, lasting about 40 seconds, and the DE1 would go into a 8.4bar-to-4bar pressure profile when it automatically detected that the puck was fully saturated (I don't think Slayer can do this). The flavor we achieved here was more pour-over like, and definitely reminiscent of the Slayer. Dennis told me he prefers the Slayer for his light roasts.
With my GS/3, I play with brew temperature every time I change roasts. It's a bit slow to change temperature, but it does work. With the DE1, I like that I can change the brew temperature and immediately pull another shot to compare each side-by-side.
The same goes with pressure changes: I can pull two shots, one after another (there's no delay between shots with our espresso machine, but we did have delays in earlier incarnations), and then compare them.
mauijer wrote:Have you noticed with the DE1 that you can do things you could not do on other machines? For example, I believe your temperature and pressure profiling capability is likely changing your approach to beans and grind settings etc. If so can you share some of your observations?
At this point, we don't have a real user interface to our espresso machine (I'm programming it), it's all driven by Ray's laptop, so we haven't been doing so much experimentation yet. Last week, we tried a Slayer profile, this week, we're onto Rao's profile and next week I want to try a bit of temperature profiling.
I hope that our flow profiling feature will yield interesting results, as it's my opinion that people using pressure profiling are actually trying to regulate flow, so why not simply set a flow profile and let the machine choose the pressure that achieves that?
This is the first post I've made describing the DE1PRO. We previously were holding back on these features because they seemed too "edgy" for a home audience, and more "coffee experimenter". My experience is that the DE1 will deliver shots at least equivalent in quality to the GS/3, whereas the DE1PRO is aimed at a much smaller, tinkerer market. The higher price lets us go "whole hog" and put everything we've developed into one model.
Incidentally, today Ray showed me his temperature profiling today, and I made a movie from our conversation: