Name: The £299 Aldi Espresso Machine - How Bad Could It Be?
Uploaded: 2020-04-13T17:57:12.000Z
Duration: 13 min 27 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Adverbs of manner

If I'm honest, this is not the sort of thing are typically review here on the channel.

Now this is a coffee machine from LD, a supermarket group.

You may be familiar with a place that's really cheap, but people tend to be like, Oh, but the wind's really good.

I don't shop it lt, not out of any really snobbery or anything.

I'm just I'm just I'm just not, you know, a customer.

But people are people like it, and I shouldn't joke about the whole wine obsession people have with it.

It's getting off topic Howdy do cheap stuff that people say is surprisingly good.

And so when algae dropped this while I had to have a look.

It's got a built in grinder, Bernadis Porter filter based, comparable, I guess, to machines like the Sage Brister Express, which is twice the price and DeLonge.

He's very sage, like less special Easter.

That again the same sort of price, though that one has a pressure has poured a filter.

Yes, has a regular port filter with proper holds and everything.

In fact, he's got quite a fancy porter filter.

Not only is it really quite a nice little handle on this thing here, but they've even got like, a little rubberized flat but on the bottom.

For £299 though it doesn't come with a dirt recommendation, just a little Max line on the side.

We'll get into brewing coffee with this in a second.

The steam settings on the side here imply that it's it's one thermal block heating everything because you gotta put the machine into preheat mode, which I presume heats.

That mainframe will block up super hot, and then you can get steam out of it.

You then probably have to cool it down afterwards to get coffee out of it again.

That's not unusual in a cheaper machine, but but a grinder in a chief of machine is definitely a surprising thing.

It looks like it's OK, but, you know, stuff like the badly stuck on badge here that's just not quite level.

Or the fact that the drip tray appears to be designed to be whatever spaces left and therefore not really in the space put like three cups on top.

It's just a little car crash up here so far.

Here's a weird, cheap thing that's surprising energy.

But the question is, is a good value for money.

You know, just cause it's cheap might be terrible value for money if it just can't make anything resembling vaguely good espresso.

But if it can make good espresso, that would be astonishing, wouldn't it, though, feels unlikely at this point.

It was not your nice, like peel off the nice plastic from the stainless steel.

It was more like just wrapped a couple times in cling film in a slightly sloppy, forgetful way that doesn't, you know, inspire confidence when you're opening a coffee machine up looted liquor job protecting it either.

It would seem from the scratches on the side.

Let's let's make some coffee with this, I think.

Uh, we've got We've got a good amount of coffee in here.

I'm not quite at my Max Phil line on about 17.5 grams of coffee, and this has just been a bit of a mess so far, but we're gonna be okay.

This is a program dose as I understand it.

So I'm just gonna push me to cut button, and we'll hope for the best.

Looking like a pretty fast shot driving anyone surprised that this is a faster shot?

Yeah, that's a That's a pretty generous portion.

I don't think we're gonna let the Volumetrics control it next time.

I think we might put this scale underneath because our 17 ground yielded 74 grams of liquid a bit more than we wanted in a sort of 1 to 212 2.5 ratio here.

So we go two steps finer, and then we'll give it a go again.

I think you know, less than 36 would be deeply unwise.

I just don't know if I can get past these little pincers without are damaging things.

What do you do when you lock the porter filtered air?

This this porter filter gets incredibly close to the grinding mechanism.

There it is, like like nectar or just like a really slow this for us over that's get a taste awful.

Well, I suspect a number of terrible things happened at once to yield what we just saw.

Firstly, the gauge here got up to what it said was like 16 bars, which is which is a lot of pressure, too much pressure that those kind of pressures you compress the cake so much that you compound the problem like you make the cake harder to get through, which in this case makes this machine pump water harder.

You don't want a machine running it really high pressure where you just get your ideal pressure by varying the resistance.

That's just that's just not a good way to work because of the issues with puck compression.

And then when you saw the end with that steamy release was, I guess the water spent too long in contact with a thermal block because it was flowing to slowly.

These things are not particularly accurate.