CannaLucente wrote:Hi All,
just registered after months of lurking to decide my new equipment. Just had it 2 days and I love it!

As I am new to the home barista world (had a Saeco bean to cup which lasted over 10 years), I am keen to experiment but can't drink 150 coffees a day... Is there a website or something where we can publish the recipes we create for the various extraction profiles which could be used as a starting point to experiment?

Is it me not understanding how it works, or the presets are actually just 2 different recipes repeated 3 times?

I don't quite agree with the comments above. The DECENT community have a site called "visualizer" where their programmed shots are published graphically and numerically and I found it very useful and was able to emulate some of them for some very tasty shots. Unfortunately San Remo doesn't have an equivalent but it is possible. Their Facebook users site is probably the best place and in fact some have been published. eg preinfuse at 2 Bars for 10 seconds then 9 bars for 10 seconds then a ramp down to 3 bars. You can also share presets with other YOU users by exporting to a USB stick using the port at the back of the machine. The customizable presets have 3 phases, preinfusion, infusion and post infusion but using the paddle you can practically do anything and then as a bonus save it. I would highly recommend going to that facebook site. A very helpful and friendly bunch and you can ask any question no matter how simple and someone will answer it. Also the following site ( https://sanremomachines.com.au/domestic ... hines/you/ ) has a whole series of tutorial videos which are very helpful.

Congrats on the purchase!

DanielCroft wrote:Yep, Clive Coffee. I talked to Voltage as well but Clive's "love it or return it" thing made the difference. 30 days once I get it and I can return it.

I've been in touch with Clive every couple of weeks and the timeline keep sliding out so I'm not convinced I'll get it in the next week. Last I was told it'd be built and shipped within the next 2 weeks (that was a week ago).

The ordering process isn't great, not necessarily a criticism of Clive btw, but you spend that much cash and are told "yeah, it'll get there in 2 weeks" for a month.

They build them by hand in Italy, so i was, personally, happy to wait back when i bought mine. I think you'll be very happy once you get yours.

barri wrote:The DECENT community have a site called "visualizer" where their programmed shots are published graphically and numerically and I found it very useful and was able to emulate some of them for some very tasty shots. Unfortunately San Remo doesn't have an equivalent but it is possible.

Thank you barri! Didn't know of this site but this is exactly what I was looking for, just a reference to use as starting point.
I will also look at the Facebook page (I don't use Facebook so I didn't think of it).

Hopefully, once the app is further developed, they'll add some sort of basic social functionality to it.

Much appreciated!

I am making an appointment to test out this machine.

Thanks to all posting in this thread. In finding it very worthwhile.

None the less I have a hard time justifying the pricepoint of this machine.

I can get a Vbm Domobar super AND a bezzera Strega, for the same price.

Two machines that I don't think should be quickly dismissed. One of which is fairly comparable.

If I buy something more expensive I could purchase a gs3 or a lapera.

Curious if anyone can make comparisons of the YOU to a lever or to any other pressure profiler.

Mine arrived today. Requires a different water connector than my GS/3 so I'll be pulling the first shots in the morning from the tank. Much narrower than the GS/3, so there's more room on my bench.

Sorry folks, I don't know what I'm doing wrong but I can't seem to upload images. Dan from HB sent me a note suggesting that maybe the pictures were too big, I resized and that worked. Thanks Dan!

Did you replace your gs3 with the YOU...if so why? I'm having a hard time choosing between the two machines, so your input will be important to.

I still have my GS/3, I'm using the Clive Coffee "30 day love it or return it" guarantee to test out the You. I'm hoping to get my GS/3 serviced again while I'm at it also and not be out of an espresso machine.

I have the GS/3 MP (that you can probably see from my profile) with an old serial number but upgraded to the current spec (cone valve paddle, wireless connectivity, etc) other than the latest steam wand situation. I also have a smart espresso profiler pressure transducer on the GS/3.

My main desire with the You was to get something that could do repeatable profiles. I'd been considering getting a Strada single group (not that they make them anymore) for a while (also they're super expensive) or one of the other, new machines with pressure profiling. I've also considered upgrading my GS/3 to use a gear pump and the strada paddle but it's a lot. I've tried a decent a few times and was left underwhelmed with the user experience. You can do amazing things with that machine and I have several friends who have them and love them.

I like having the manual paddle on my GS/3 to be able to experiment so that being on the You (it's a bit different of course) is a big plus. Having a machine that my wife can pull the same shot as I can by tapping a number is awesome. The You doesn't waste water like the GS/3 does when you're varying the pressure. The GS/3 is a tank and will live forever I think but I find myself wanting more repeatability from my shots and my espresso prep in general.

My workflow is now very controlled, I have a moonraker to normalise WDT, I have a Boston E Tamper to normalise tamping, and now a machine that's normalises the extraction. This means I can test more easily and have other people make coffee without having a 30 minute training session. With the You, I can also just do it all manually and re-introduce all my human variables if I want to. Milk steaming on the You is also very good - strong and actually pretty easy - although you don't get the variable steam that you have with the GS/3.

I'm not convinced I'm going to keep the You but so far it's been good. Worst part is figuring out volumetrics (and adding reasonably accurate calculations to my spreadsheet so I can predict how much pump MLs I need for a given extraction). The drip tray on the You is very small and the SR61 group is annoying compared to the open space that the GS/3 has but it's a trade off of course. Adding computer control to the espresso machine is good and bad as well, there's no such thing as future proofing but I hope the You isn't a paper weight in 5 years because Sanremo doesn't or can't support it.

"I'm not convinced I'm going to keep the You but so far it's been good. Worst part is figuring out volumetrics (and adding reasonably accurate calculations to my spreadsheet so I can predict how much pump MLs I need for a given extraction). "

This is very much my primary concern...I am going to be very curious what the volumetric output from the YOU translates into the shot glass.

I am indeed excited to see what you find out about this.

My YOU is still "processing" with Clive and I don't have a ship date yet...

Scott_29 wrote:Worst part is figuring out volumetrics (and adding reasonably accurate calculations to my spreadsheet so I can predict how much pump MLs I need for a given extraction). "

Its not difficult at all. A few test shots and you'll find out. I dial in by brew ratio and then adjust by taste. On my favourite been 104mls equates to a yield of 36gms or very close to 36gms with an input of 18gms with a standard small pre infusion, ramp up to 9 bars then a small ramp down. As the beans age then of course this will change slightly. Most of the beans I try will have an input of around 104mls. On another bean, however, with a completely different roast type I've found my favourite profile is a Slayer type shot with a long pre infusion and a ramp up to about 7 bars. The yield is still around 36 gms but the volume is now 85mls and it is consistent. If I did 104mls using the same profile for this bean it would be over extracted. I keep a log of all of this which has proved invaluable when returning to a bean I haven't used for a while. If I try a new bean I always start with a manual shot using the paddle and note the input volume when I reach about 36gms. Just like setting your grind size, its all trial and error.

barri wrote:Its not difficult at all. A few test shots and you'll find out. I dial in by brew ratio and then adjust by taste. On my favourite been 104mls equates to a yield of 36gms or very close to 36gms with an input of 18gms with a standard small pre infusion, ramp up to 9 bars then a small ramp down. As the beans age then of course this will change slightly. Most of the beans I try will have an input of around 104mls. On another bean, however, with a completely different roast type I've found my favourite profile is a Slayer type shot with a long pre infusion and a ramp up to about 7 bars. The yield is still around 36 gms but the volume is now 85mls and it is consistent. If I did 104mls using the same profile for this bean it would be over extracted. I keep a log of all of this which has proved invaluable when returning to a bean I haven't used for a while. If I try a new bean I always start with a manual shot using the paddle and note the input volume when I reach about 36gms. Just like setting your grind size, is all trial and error.

Trial and error is fine if you don't change much in your profile, it's how I've been gathering data to try to develop some type of heuristic or better yet, an equation.

What happens when you want to go from a 1:2 to a 1:3? Is that 104ML to 130ML, or?

I'm generally pulling 16g at a 1:2.5 ratio but I change the ratio depending on the results in the cup hence why trial and error is very wasteful for me and I'd prefer to avoid.