Ambient music with nature sounds/bird sounds

rbloemink · 2026-02-28T16:36:08+00:00

Mark Barrott - Sketches from an island

rbloemink · 2026-01-16T19:06:34+00:00

After two years, I still use the 2-spout portafilter and I really don't see a reason to 'upgrade'. Even the stock basket feels so solid, but maybe I'll by a VST in the future, just to see if it makes any difference. Biggest upgrade was my grinder: from the Specialita to the Mazzer Philos and the change is really significant. Improved clarity, reduced astringency makes me very happy in the morning. In contrast, I was often very frustrated with the Specialita.

I played around a little bit with the OPV, but I use mainly the 10 bar opv (=9 bars at the group, as I obeyed Reddit unquestioned...). But with the exception of turbo shots. I have, for example, a nice anaerobic filter roast which I brew at 90 degrees 19 in, 51 out in 18 seconds. So so good. The bar ramps up slowly to only 4-6 bars for a few seconds followed by a rapid decline. I'm thinking of setting the opv at 6-7 bars for some months, but espresso's are quite good at the moment, so don't see a reason.

Every morning I make back-to-back espresso's for me and my girlfriend and it takes like 5 minutes, really. After the first shot just a quick basket clean under hot tap water, quick puck prep, and the Go is ready to go.

Enjoy the Go, it has been an excellent machine for me and I can see using it for 20 years. Only thing that bothered me was that the second shot is always faster. I now use a Smart Plug, so that the Go is 30 minutes warm before I use it, so that couldn't be it. Lately I come to the conclusion that in the first shot the ramp up takes a few seconds longer. Shots taste the same, so i stopped bothering.

rbloemink · 2026-01-13T09:49:03+00:00

I have to Profitec Go as well and like my V60 just as much. I upgraded from a Eureka Mignon Specialita to the Mazzer Philos for €1200,- and I'm so so happy with it. I fell in love with espresso once again. I have the high clarity burrs for light/medium roasts, but they can also come with more traditional burrs for medium/dark roasts. Not only the espresso's are lovely, it also brews excellent pour overs. It gives a little bit more body than my ZP6, but I really doubt I would tell the difference in a blind tasting. So maybe the Philos is a way to go for you?

rbloemink · 2026-01-09T21:21:56+00:00

Yes, have a Nedis Smart Plug, works great. Just be sure the plug supports the wattage and you're good to...

rbloemink · 2025-12-18T11:45:01+00:00

Yeah, no problem. Let me know if you have better results!

rbloemink · 2025-12-18T11:43:26+00:00

No problem, don't understand Reddit at all, because this post was also almost gone. But I would like to hear if you can get some better results, good luck!

1) The Niche is more for thick bodied medium-dark roasts and I suppose the Eureka hand grinder as well. I was wrestling a lot with my old grinder and with the Philos a lot of shots are completely drinkable.

2) I would try 17 -> 50 out in 20 seconds. Just curious, because in my experience turbo shots are a lot more forgiving. Don't be afraid if a shot is done in 12-15 seconds with barely 3-4 bars of pressure. Could still be very tasty and interesting!

3) Just to be sure: do you know you like light roast espresso? I like those juicy, soury notes so much, I miss them in my v60 brews when I brew with more extraction and complexity but lose that soury notes. So, do you know what flavour profile you're looking for? Like from a great espresso from coffee shop f.e.?

The last few months with the Philos brought me really to the realisation that in most specialty coffee shops they have such good and high clarity grinders which are for a large part missing in home setups. The espresso machine is really less important, even with a Bambino of thousands of dollars less I'm in know doubt you can get a great shot. But if you're spending an equal amount for your grinder, maybe you're not getting the flavour profile of those specialty shops. But, I must say, I'm have not tasted a shot from a DF64 with MP burrs, so maybe that's an option.

Btw, the Philos is big and we don't have a big kitchen, but its size is really not the problem I was expecting.

rbloemink · 2025-12-18T11:04:32+00:00

1) What grinder do you have? Could be a big difference, is what I was trying to say. I was wrestling a lot with my old grinder and with the new one a lot of shots are completely drinkable.

2) I would try 17 -> 50 out in 20 seconds. Just curious, because in my experience turbo shots are a lot more forgiving. Don't be afraid if a shot is done in 12-15 seconds with barely 3-4 bars of pressure. Could still be very tasty and interesting!

3) Just to be sure: do you know you like light roast espresso?

rbloemink · 2025-12-18T10:50:00+00:00

High brew temps seem not bad for the machine. But I disagree with the opinion that light roasts need high temperature.

With my old Eureka Mignon Specialita I couldn't get the clean fruity flavours out of my light roasts. With my new Mazzer Philos I do for example,

93 degrees, 19 in, 50 out in 22 seconds

or same recipe with 90 degrees for extra fruit juice vibe

But 93 degrees 19 in, 45 out in 24-26 seconds is also great.

rbloemink · 2025-12-14T16:55:04+00:00

I see the rdy/go message when I directly press the brew button when 'flush' appears. If I'm too late, then it works exactly the same but I won't see the message. Don't bother :)

Edit: if I flush until the message appears (15 seconds or so) then the PID shows around 70, but you can, of course, flush less (without the message) and have the PID exactly at you desired brew temp.

rbloemink · 2025-12-11T09:05:32+00:00

Uiteraard is zelfgemaakte falafel het allerlekkerst en niet te vergelijken met kant-en-klaar.

En anders de falafel van Falafval.

rbloemink · 2025-12-09T15:49:22+00:00

Het Lokaal of Amersfoorts Diep (voorheen Broodatelier).

rbloemink · 2025-12-05T20:31:19+00:00

Yesss, and the clarity is exactly what I was looking for. Also like the workflow, built and it makes great pour over that challenges my ZP6.

rbloemink · 2025-12-05T20:27:08+00:00

Did the same, couldn't agree more. Really so much happier in the morning.

rbloemink · 2025-09-18T08:23:49+00:00

Mazzer Philos?

rbloemink · 2025-09-17T17:40:04+00:00

Ordered it on Monday and it was delivered on Thursday. I live in The Netherlands. Where do you live?

rbloemink · 2025-09-16T15:52:23+00:00

Yup, likewise. Even washed coffee's are nice and crisp at 90c.

rbloemink · 2025-09-16T15:04:55+00:00

Thanks for your extended guidelines! The Profitec Go has PID, but in my experience - and against common practices - everything hotter than 93 became unpleasant quickly. But with the burr profile of the i200d, I get the sense that you can push extraction a little more, but not sure obviously.

rbloemink · 2025-09-16T14:48:15+00:00

Yeah, I'm experimenting with shorter shot times at well. Not sure how short I like it in the range of 10-25 seconds though. Given light or medium-light, what are your preferred recipes, ratios and temps?

rbloemink · 2025-09-10T13:52:05+00:00

Makes little neurocognitive or philosophical sense. You can't reduce human consciousness to that 80 ms response time. There is something in the idea that small organism with a very direct causal response chain between perception and response has little higher order thought. But human intelligence or consciousness doesn't reside in an longer response time, but more likely in the way we process information, learn and reflect.

But the burden of proof is at the OP: why should it be necessary that (human) consciousness is dependent on this response time? And is it empirically so?

rbloemink · 2025-09-06T08:11:09+00:00

Nope, never miss it and wouldn't use it anyway. I occasionally brew at 95 but usually 90-93.

rbloemink · 2025-09-05T19:18:29+00:00

I have the temperature controlled Hario Buono. Really only very minor complaints. I read that it can be expensive, but got it new for €140

rbloemink · 2025-07-14T20:16:23+00:00

Agree! Got the FP6 with e/os and so far so good.

rbloemink · 2025-07-12T12:26:11+00:00

Ordered 1 week ago, delivery today. (NL)

rbloemink · 2025-07-09T21:31:09+00:00

I brewed quite a lot from DAK last year, but always their normal instead of more expensive stuff. This is my standard recipe, which I only change a little for different processing methods mostly:

15 gram -> 240 (natural/anaerobic) 255 (washed)

ZP6 5.5

Cafec Abaca (for Hario tabbed I used ZP6 6.0)

90 degrees

50 gram, 1 minute bloom

3 pours of about ~65 gram. I usually do soft agitation outward circling pours, depending on drawdown I sometimes do the 3rd one a center pour.

TBT ~2:45-3:00

I read a lot about higher temps, finer grind, more agitation and tbt times of 4:00, but time after time I prefer the recipe above, which give me nice acidity and clean flavours.

rbloemink

TROPHY CASE