Home Barista Steve Cairns on an Expobar Brewtus

[romrawin99]

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[lizzie2812]

I am a qualified barista myself although I have noticed a lot of things wrong you did here. For the amount of espresso you were making in this video has to be brewed between 25-28 seconds. the espresso needs to be poured straight into the serving cup for best crema quality. Don't tamper the ground beans too much by twisting it anymore than 180 degrees clockwise. the beans deteriorate due to air and light exposure hence why the beans are grounded straight into the group handle

[pumpe1000]

That pour looks too short to me by about 6 or more seconds, but hey, maybe he likes it a bit lighter

[cyberdunns]

Perfect. How to you treat the water into your Brewtus?

[joeldamianicigan]

Is your Expobar plumbed? How do you like it? I was looking into an Izzo Alex Duetto ii or a Rocket Giotto Premium Plus. I don't know which one I'm going to get. The Evoluzione looks nice too but at the moment, the granite in my kitchen is already in and thus, I cannot plumb the machine.

[joeldamianicigan]

That looks like a neat way to avoid mess at the portafilter. I'm currently looking at a Baratza Vario for use in the home. Have you used one of those grinders before? If so, what do you think?

[joeldamianicigan]

How did he make the funnel he used in the video to prevent waste during his grooming of the coffee in the portafilter?

[StevenJCairns]

@joeldamianicigan

Hi there. The funnel was a standard plastic funnel that can be obtained from most grocery stores in the cooking products section. I just cut off the end with a hacksaw, ensuring that the diameter was about 3mm narrower than that of the portafilter basket. Works a treat.

[MsSara318]

Hey Steve, I was hoping you could help me out with something. My husband just bought a brewtus IV and while researching he come across your video. I really wanted to know were you got the table in the video from. I think it would be perfact for our house and soon to be espresso bar. Thank you so much and by the way video was very good.

[StevenJCairns]

@MsSara318

The unit is from Ikea would you believe!  Not the normal Ikea quality, I hasten to add. The frame and shelves (very heavy duty - not the usual tinny rubbish) is a free standing kitchen unit called UTBY, which in Singapore cost me S$ 349. The worktop is from their NUMERÄR range and mine is oak. This cost me S$ 125. While not cheap, this is a solid and great looking piece of furniture. I actually have it located in my dining area and fits in very nicely.

[coltcraft]

too short a pull, need a finer grind IMO.

[StevenJCairns]

@coltcraft

I know. :) As I said earlier on this thread, we were playing with different beans. My grinder has a wormgear adjuster and needs two or three shots to tune in perfectly. This was my first shot on these beans ...

[joeldamianicigan]

@StevenJCairns What kind of grinder are you using?

[StevenJCairns]

@joeldamianicigan

I'm using a Macap M4D on-demand grinder (aka. 'doserless')

[therealFranzpan]

So how do you rate the Brewtus? Im tempted by one but the vibe pump is putting me of, and also I've heard mixed reviews about build quality. How long have you had it?

Nice T-shirt =P

[StevenJCairns]

@therealFranzpan Brewtus is pretty good. Solid built. Very heavy and mostly steel and brass. I have the Brewtus II which has been out for a few years. The new Brewtus III goes one step closer to a perfect specification, by introducing a PID rather than a standard temperature controller. Jury is out on the pump options. There are prettier E61 machines out there, but you can't go far wrong with the Brewtus.

[StevenJCairns]

@StevenJCairns Just wanted to add that my Brewtus has had a couple of issues in the 5 years or so that I have owned it. The on/off button broke - simple fix for about 2 bucks from an electronic shop (standard part). I did have a strange problem where the heating element got fried and required replacement - not cheap. I look after the machine and use it regularly, so this might have been an anomaly that others might never face. Like anything you buy, there is always the chance of problems ...

[StevenJCairns]

Thanks for the feedback folks. Interesting criticisms from drofallmods. The beans were exposed to air no more than a regular cafe, which can store beans in the hopper for hours on end, grinding into dosing chamber and then dosing into portafilter. I am just using a doserless grinder for less mess. Vacuum jar to scales to hopper to portafilter. As direct as I can get it. Grinds are stirred before leveling as the Macap is known for clumping, exaggerated in humid climate of Singapore.

[StevenJCairns]

Oh, and the tiny pitcher was actually warmed up from the hot water wand before use, so was not ice cold. Shot was divided three ways for everyone to have a taste - we were having a home barista bash at my place. One criticism I had of myself, was the fast pour. This was due to the frequent change of beans, requiring constant adjustment on the worm-gear grinder. Btw, clicking tamper mat is from Espresso Gear and can be found at coffeehit.co.uk - just search for 'tamping mat'.

[Subtlecontradiction]

I love your setup. Where did you find the clicker base? I've tried to look around for one, but can only find the Espro and EP clicker tampers. Seems like the base would be the better option, any thoughts there?

[TerribleTony]

Why such a short pour. I only ask as in all articles I've read a 25sec pour is the norm. Also I notice you have the temp set @ 93C, is this better than the default 96C.

[dishflip]

Hi Steve....nice video, and nice equipment too !

Forget about Mr.drofallmods's comments....he's bitching on every espresso video on youtube...another one who think he knows everything....I guess he doesn't what clumps are and the necessity to break them....and he surely doesn't know the awesome Brewtus !

I have an Espro tamper calibrated at 30 pounds, but I was wondering where you got the clicker base....interesting tool... ;)

[drofallmods]

WOW! HOW TO MAKE BAD ESPRESSO! first expose the beans to air over and over. 2) fool with stirring the grounds. 3) pull the double into an ICE COLD teeny pitcher! 4) take that double and divide it 3 ways, assuring that it is cold and stale. 5) use a brewtus. 6)use a REALLY shaky camera. ~~~~ I hope NO one uses this as a guide. UGGHHH!

[espressocolinlohcom]

@drofallmods

Normally, the receptacle for the espresso is warmed so that crema lasts longer. If you could tell the temperature of the pitcher, despite the shaky cam, I'm quite sure you'll be able to discern the crema. But, as the saying goes, good crema doesn't mean good espresso. U just had to be there. And this video is but a chronicle of our visit to Steve's, so make like the ice cold pitcher you're so concerned about and CHILL OUT.

[espressocolinlohcom]

@44Bigs

Glad u liked it. :)

[44Bigs]

Cool video.. and educational, too!