A little manual lever.

Espresso machine.

Ah, lot of you have asked for this review.

So here it is.

And this is kind of a first look.

Review possum shark to get a feel for it, Let you know what I'm thinking.

Now, this review, like all my reviews, is powered by Patriarch.

Thank you to all of you to give me a budget to go out and buy these things, not owe anyone anything.

I could be honest.

I could tell you the truth about how I feel.

I'm going to give this away to Patriot Backer afterwards.

This is I think the Barrister model has a little pressure gauge on it.

It is a $370 manual espresso machine, and it looks cool.

I think this thing looks really, really good.

This is in the green.

They did do a kind of silver version, but green all away from me.

Now, when you buy this thing, you get a few more things in the box and talking you through them is gonna be a nice little explainer about how this whole thing works because it's a little bit different to some of the other manual espresso machines out there.

Most of the magic is gonna happen in this thing.

Here, this is your porter filter basket slash porter filter itself slash brood chamber slash dispersion screen.

I will explain.

So inside here, this kind of three pieces, you've got this, which is just a holder.

This is where you gonna use to lock in the basket into the machine.

And this this is your basket.

And it's just like a kind of regular double basket that you get from stress machine.

Except the walls are really long because it's also gonna act.

It's kind of your brood chamber.

So you gonna put coffee in here like you would any other stress emission basket, you tamp it down, and then this goes on top, which is kind of a dispersion screen, so it sits on top of the coffee.

Now, what's going to surprise people?

Is that you?

Then put your hot water straight off the boil into this basket.

Drop it in there, you lock it into the machine.

You gonna use these to just drive the water through the coffee to create a delicious espresso and this one does have a pressure gauge so you can see how much pressure you're applying in real time, which is kind of nice.

That's most of what you get.

You get a tamper that fits interesting little design.

It does also come with spouts, and this is a kind of cool little choice.

So he's his way to explain this.

The's just gasket on to the bottom of that now, I would say, nine and 1/2 times out of 10 people using this thing, I'm gonna use this.

They're gonna want to see that kind of naked extraction on.

I would also add there are a couple of downsides to using that the sort of splitter that I'll talk about a little bit later on.

My unit did also come with a pressurized water filter, So here it looks like a regular special machine basket there.

But this kind of one tiny hole.

And the idea behind this is that you you add a lot of pressure through this sort of restriction point here that your coffee isn't providing because it's that sort of medium grind stuff in supermarkets that can't make espresso that's labeled for espresso who knows what they're thinking, but that's kind of what this is for.

So if you want to use preparing coffee and get some decent results, then pressurized water filters are pretty good for that.

But if you've got a good grinder, No, no, no, that's not what we need.

We want the proper, the proper basket.

Let's make some coffee.

Let's make some coffee.

That's what we're here to do.

I'm gonna talk you through how I've been making coffee and hopefully answer a few questions you might have along the way on our kind of net.

Pick a few little things and talk about things that I really like A well the basket can go from.

I think about 10 grams all the way up to 20.

There are 20.

It's gonna be pretty physical.

I have been brewing so far, about 17 grams, so we just wear that out.

17.1 should be fine now.

This this nearly nearly fits perfectly on the niche dozing cup, but not quite so about things.

It works well enough immediately.

You're probably thinking about thermal management in reviews of other manual espresso makers.

I've talked a lot about the challenges off thermal management with these kind of things.

This basket's pretty much cold on.

That's okay, because essentially the liquid when it brews is really just gonna pass through the bottom of the basket and go straight to the cup.

So not a huge thermal lost there again.

Once we attempt this just slightly weird but not unpleasant experience, we put the basket on top.

We're gonna put pretty much just off boiling water on top of this.

That's rapidly gonna heat the basket.

It doesn't worry that much.

It'll pull just a little temperature off the very, very hot water on.

We should then be brewing in a pretty sweet spot in terms of espresso brewing temperatures.

Now there's a couple of ways you could approach how much water to put in.

You could put in more than you need and just stop your shot early.

The challenge with that is that I have yet to find a set of scales that that neatly fits under here.

I've got like a cheap brand upset of Amazon.

There's a bit too wide thehe Kaya Lunar espresso scales are a little bit too wide, so that's harder for me to know exactly when to stop the shot.

With a little bit of trial and error, you can kind of work out how much you want out, plus how much you might lose to the coffee itself and then just put in as much as you need.

I've generally been chasing, like 17 grams in about 38 grams, out a slightly longer ratio than 2 to 1 on.

To do that, I've been putting in about 58 60 grams.

Most makes it through, but that the coffee itself does absorb some not as much as it would do and say a filter coffee, because most of the water is being squeezed out of those grounds so they absorb a bit more than a grand program.

But not a lot more.

Not two grams per gram anyway.

About 60 grams in works really well for me to get 38 grams out where the 17 gram dose has brought some water.

So this is just off the boil, about 60 grounds there.

This isn't hot yet, and then this is slightly unusual feeling when you actually lock it in because it feels kind of loose.

But once you apply pressure you should be okay.

Gonna pull this into the new crew.

Espresso Gless.

All right, espresso time.

Some around nine.

Buzz that looking hard.

I should have espresso.

Take away the pressure.

It should stop dripping.

Let me go.

Call myself a little double espresso.

This most pretty good.

I have to say it tastes pretty good.

I've had some really, really nice shots from this thing.

That is I mean, that is a good shot, that is.

Suite is well extracted, I think.

Definitely benefit from a little bit more length.

I just find coffee easier to brew it a slightly more than 2 to 1, especially in these type of setups.

The niche is a grind of the test to give you a little bit more texture than it does clarity.

And this kind of a setup.

I think that works really well.

A lot of what people like about leavers is having a lot of control and also quite textural shots that you get from them.

That was good.

A little bit messy, but I'm okay.

I could have dealt with that before drinking my coffee, but I'm just moves in a hurry.

The clean ups okay, you're wipe off the pistol at the bottom here, but very little coffee really comes in contact with it, cause the shower screen is in the way.

Your shower screen really needs to go to the sink, right?

There's no simple way to wash that.

So put in this thing and give it a Washington simple, very easy.

And then you get your basket.

Now the top is still okay to hold temperature wise so you can tap it out.

Taps out reasonably clean again.

Generally speaking, the more compressed your pockets at the end of that shot, the easier it will be to tap it all out.

If you kind of declining your pressure through the shot, which is totally a thing people do and enjoy, you might have a slightly loose puck, but that's fine.

You wipe the rest of it out with like, a towel, or give it a rinse in the sink.

If you want to go through straight away after we clean it out with a towel on, just go again.

But if I'm not gonna use it till tomorrow to the sink and that's kind of it, that's the bits to clean.

Obviously, the base if it gets messy, needs a wipe.

But that's it.

I have to say it's just nice to use the workflow.

Seems a little funny.

Tow watch right, the pouring the water in.

Then get in the hot water into the machine.

The first few times you do feel a little conscious of that.

The more you use it, the less I think about that.

Actually, I did say I would mention the spouse again.

These are lovely, well made, but they're very heavy on dhe.

Because of that, they have a large thermal mass, which means if they're not very, very, very hot, they will pull heat from your espresso liquid.

That means that your shots will brew at a nice temperature but be cooled on their way to the cup so you can pretty heat this.

You could leave it in some boiling water and just kind of clip the brood chamber on top of it to sort of create that seal and pick it up and drain it out.

It's a little bit fussy.

Most people would want to see a naked extraction or just gonna drink the double out of it.

There's no huge use for them.

It's nice that it comes with it, but just be aware that it will mean a little bit more work, the other sort of small frustrations that I've had with it to date.

The brew Engage isn't always the easiest to see.

It depends how you're using it.

I know I'm a little taller, but getting a good angle to sort of be able to push down on look isn't the easiest.

It's not the worst, either.

Like, I've certainly been able to see what pressure I'm brewing at.

It's interesting to feel that pressure in a different way.

I'm not saying it's It's harder.

The flare is a little different.

For example, this you've got two points of pressure.

Thes are a nice length.

You're certainly able to exert high pressures with it.

But I did feel like I was doing some work to hit.

My nine bars already did.

Don't put in the dishwasher.

I don't know if I need to tell you that, but don't It's really easy to clean.

I wish this was a bit wider.

Uh, I wish it was easier to get a scale underneath, be it having the legs wider or just finding a scale that fits.

I would liketo have the ability to stop a shot based on liquid in the cup because that's just how I think about espresso.

That's the easiest way t nail your short time after time after time.

I think it's beautiful.

I think it's Ah really well made, solid feeling thing.

I think it's absolutely worth the money.

I really, really enjoy using this.

Actually, maybe I'm slowly becoming a kind of manual, expressive person.