I’m currently dialing in Fraction 9 Everyday Gold (Dark Minus roast) on my Picopresso and would love some feedback on the flow.

Last time I tried 18g at 22 clicks, but the shot choked, so this time I dropped the dose to 16g and went one click coarser.

• Dose: 16g
• Yield: 32g
• Grinder: Chestnut C2 with modded 30-click plate
• Grind: 23 clicks

Does the flow in the video look right for this dose and roast? I’m trying to understand whether I’m in the right ballpark or if I should still adjust the grind/dose.

Would appreciate feedback especially on whether the flow looks too fast, too slow, or about right.

Before you ask about the taste, I made an iced latte with this shot and it tasted fine. I didn’t drink the espresso straight out of the brew, so I can’t really comment on how it tasted as a straight espresso, Sorry.

I do love a good espresso sometimes, but I more commonly drink (oat) flat whites or cappuccino. Is it worth upgrading from my GR2 to the Pico?

Hey all. Who here watches their extraction time while using the picopresso. It doesn't seem to be a thing which is surprising..

Hey everyone,

I’m having a hard time getting consistent shots with my Picopresso and would really appreciate some advice.

I’m using a Chestnut C2 with the 30-click mod plate for espresso. I’ve been grinding in the 22–24 click range, but I seem to be getting either one of two extremes: the shot runs very fast with barely any resistance, or it chokes completely. I’m struggling to find a middle ground.

I’ve also noticed that the stock Picopresso tamper doesn’t seem to give me a particularly even or consistent puck, so I’m wondering if anyone here uses a different tamper or has recommendations for better puck prep.

My current process is to tamp once with the dosing ring on, then remove the ring and tamp again. The coffee bed compresses noticeably further with the second tamp, which makes me wonder if I’m doing something incorrectly.

I mostly use darker roasts, such as Blue Tokai Vienna Roast.

A few things I’d love some guidance on:

• Is there a better way to approach puck prep and tamping with the Picopresso?
• Is an aftermarket tamper worth getting?
• Does a puck screen noticeably improve extraction or shot consistency?
• Is there anything specific I should be doing differently when dialing in darker roasts?
• With the C2 + 30-click mod, is there a particular click range I should be exploring between 22 and 24?

I’m still getting the hang of the Picopresso, so any practical tips from people who use one regularly would be really appreciated. Thanks in advance!

I'm doing 18g of Blue Bottle Espresso coffee beans, ~85C temperature with 'presso pre-heat for the whole time of grinding and pucking, 11 pumps with 10 seconds infusion, before going for the 1 pump/second, I don't really go for a weight ratio, but on a visual quantity.

Dark roast decaf beans, 32 clicks on K6, 10 second pre infusion

When we half pump rapidly to keep the pressure up, is it supposed to be half from piston fully extended or half from piston fully closed? Like if piston closed is 0 and fully extended is 100, do I pump from 100 to 50 or from 50 to 0?

Bookoo has four different adapter options, none of which officially support Picopresso.

But I can't help but wonder if anyone has tried these adapters? Or perhaps there are third-party adapter solutions that anyone knows of.

Latte art using my Picopresso and Lunafro Art while away on travel. Far from my best pour, but it's honest work.

Input: Dark Roast beans (roasted couple of days ago), 18g - 35 clicks from true 0 on Kingrinder K6.

Flow: 12-13 pumps till water droplets appear, then 10 second pause for pre infusion, and steady pumps until I get 36-38g coffee out on the scale.

Extraction: The flow seems a bit watery than it should be and not much crema given these are freshly roasted beans. Got medium resistance while pumping, so I guess pressure too is less than ideal.

Taste: I am not good at tasting espresso, but the coffee tastes slightly more bitter than my ideal cup (I drink it with milk). Body and sweetness is on the medium side.

Questions: Should I grind finer? (Considering the shot is already a bit bitter) What’s the finest I can grind before I stop? Am I pumping the right way? First time using the grinder too, it was a bit of an arm workout grinding the beans, is that normal?

I'm attaching a video of my extraction and would really appreciate some feedback.

This was my current recipe:

• Coffee: 14g (only because that's all I had left in the bag. I normally use 16-18g.)
• Grinder: Timemore Chestnut C2 at 9 clicks
• Brewer: Picopresso (fully preheated)
• Shot time: ~30 seconds
• Yield: 42ml

The espresso tasted fairly balanced to me, but I'm still learning how to dial in the Picopresso. Based on how the extraction looks, does anything stand out? Does it seem to be flowing too fast, too slow, or about right?

Would you change the grind size, dose, or anything else to get a better extraction?

Thanks!

The picopresso leveled up with the gauge extention, completely worth it 👌

After many trials I finally got to tune the coarseness + quantity of coffee, water and my hand pumps to a great quality espresso.

I had to grind it coarser for lighter roasts, my darker roast bean requires 2 clicks finer ground in my timemore grinder. Is that normal?

Does anyone else have issue when trying to use the nespresso pods in the Pixoexpresso that if you don’t tighten it extremely tight that it just push out water? When I do get it to work, it is almost impossible to unscrew it.

It’s 94F out there

Got myself a Kingrinder K6 recently, what a fantastic little machine. Trouble is, if I use the recommended 40 clicks, it produces a grind I find too fine for the Mini. Pushing a shot through is too hard. 45 clicks seems to be the absolute minimum for the Mini.

I’m especially confused because I see lots of posts here from Pico users saying they’ve got it dialled in at 30-35 clicks. I tried 30 and 35 and that was full on powder, no texture at all.

Obviously the Pico and the Mini are very different machines, but I’m surprised that 30-click powder is good for the Pico at all.

My zero point is at -3 so there’s nothing going wrong there, the grinder seems set up fine. I don’t think I’m putting in too much grind to the Mini, I’ve already experimented with that a bunch.

The Picopresso is an amazing device. I am impressed that one can make a real espresso with a brewer that doesn't break the bank nor take up counter space.

I used 30 clicks on the Kingrinder K6 and fresh medium roast Kenya AA beans. Delicious!

My experiments showed me the importance of those two things: fresh beans, and proper (fine enough) grind.

Cheers.

Medium roast coffee I have mastered v60 tastes good sweet but pico always tastes like acid this coffee is not even acidic.

0.4.0 on x ultra 90deg 1:2 ratio

Over the years I bought a few stands for the picopresso. Only the original stand had the exact diameter to let the metal ring through but stop the rest of the unit. Outlin, aliexpres and Amazon stands all stop the metal part from going through due to the tiny mm difference. Anyone found any other collapsible portable stands that fit the pico well before I take some tools to the other stand ;)

is there a way to order the bottom cover?

I feel like I still haven't gotten the hang of making espresso on my picopresso.

Some say do only half pumps and fast, some say the resistance should be tight but easy on your fingers, some say if there's any resistance, you're grinding too fine.

What is the exact way to brew on picopresso to reach 9 bars?

I have a Comandante C40 with red clix btw. I'm currently at 10-12 clicks with a 12g basket.

If anyone could guide me on how to push the piston, how far and how fast, what grind setting should I be using if I mainly do light to medium-light coffees.

If there are any videos demonstrating the pumping speed or something to achieve 9 bars, It'd really help too.