É por isso que não deixo água na chaleira (Q&A 69) | Não Sou Barista

Summary

In this video, the host discusses various coffee-related topics, including descaling coffee machines, using specific products like citric acid and vinegar, and the differences between machines like Gaggia Classic and Prima Latte. They offer advice on coffee setup, grinder choices, and the nuances of making espresso and pour-over coffee. The host also answers questions on topics like late art, water reuse in kettles, and shares personal anecdotes. The video ends with recommendations for using water and grinder performance, providing a mix of technical tips and personal experiences in coffee preparation.

Takeaways

• 😀 The host is preparing a video on how to clean a coffee machine with a blind filter and descale it.
• 🍋 It's not recommended to use vinegar or citric acid for descaling coffee machines as it may damage the machine.
• 💰 A specific descaling product for coffee machines is recommended, even though it's more expensive, for the safety of the machine.
• ☕ The difference between descaling and cleaning a coffee machine is explained, with 'cafiza' being a detergent for cleaning, not descaling.
• 🔧 The choice between different sizes of coffee makers is discussed, with the medium size being the most versatile for both solo and group use.
• ☕️ The host suggests that a good grinder is more important than a good coffee machine for improving the quality of espresso.
• 🚿 The discussion about the limitations of 15-bar pressure in espresso machines and how it affects the taste.
• 🏺 The host shares a personal anecdote about accidentally wearing each other's shirts, highlighting the importance of recognizing whose clothes are whose.
• 👕 The host promotes Insider clothing, mentioning its quality and how it doesn't retain odors.
• ☕ The host discusses the difficulty in making latte art with older coffee, noticing it becomes less viscous over time.

Q & A

What is the main topic discussed in the video?

The main topic discussed in the video is coffee preparation, specifically focusing on the cleaning and descaling of coffee machines, the use of different coffee-making equipment, and answering various questions related to coffee brewing.

What is the recommendation for descaling coffee machines?

It is recommended to use a specific product designed for descaling rather than vinegar or cafiza, as these can potentially damage the machine.

What is the difference between cafiza and the product mentioned for descaling?

Cafiza is a detergent used to clean the coffee machine group head to remove coffee oils, whereas the product mentioned is an acid that removes calcium deposits from the boiler walls.

What is the advice for choosing between different sizes of coffee makers?

The advice is to choose the 'M' size coffee maker if you want versatility to make coffee for both solo and group consumption.

Is it necessary to buy another grinder if you already have a J Ultra for Espresso?

It's not necessary to buy another grinder immediately if you have a J Ultra, as it's a good grinder for Espresso. However, you can test it out and if you feel the need for better quality, then consider investing in a different grinder.

What is the perceived limitation of a 15-bar pressure machine?

The perceived limitation of a 15-bar pressure machine is more about the perception of acidity and the amount of 'crema' or foam on the espresso, rather than the actual quality of the coffee.

Would the espresso taste better if you switch from a basic espresso machine to a La Marzocco Linea Classic?

Yes, the espresso would likely taste better due to the improved boiler and control systems of the La Marzocco Linea Classic compared to a basic machine.

What is the opinion on the Eureka Mignon Silvia (Icafilas) coffee grinder after its price drop?

The Eureka Mignon Silvia grinder is now considered a good value for its new lower price of R$188, especially after improvements were made to the design.

Why does the presenter believe it's better to use fresh water for fine-tuning coffee extractions?

The presenter prefers using fresh water for fine-tuning coffee extractions to avoid any potential changes in water composition that might occur when water is left in the kettle for a long time or re-used.

What is the presenter's habit regarding the leftover water in the coffee machine kettle?

The presenter's habit is to empty the kettle after use to prevent calcification and maintain the cleanliness of the equipment.

How does the presenter use the leftover water from the coffee machine?

The leftover water is used to clean cups and the coffee pot, and then the presenter discards it and empties the kettle.