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porktree posted:Totally agree - also, for what it's worth, the + seems to handle a low drop much better than the original. I have no problems reaching the 2nd crack. I usually roast 1/2 pounds, because I'm mainly making espresso, but the next roast I do for work I'll give a shot at 20 oz and see if there's any trouble. Cool. I mean, the first batch I roasted I didn't really know about the nanny mode, and I was sitting right there going "What does un:30" mean? What is it counting down to? Is this that Rosetta Stone thing the manual mentioned? The hell?" And having the beans dump to cool in the middle of a rolling first crack. That batch is what my wife has been drinking drip on for the past week and I pulled a shot off of it for giggles: 100% drinkable. On a bean that I know will hit a bigtime first crack roll around nanny mode kickoff and carry enough heat into a good target zone? Load beans, hit buttons, walk away.
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Apr 11, 2016 20:49
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Alleric posted:Cool. I mean, the first batch I roasted I didn't really know about the nanny mode, and I was sitting right there going "What does un:30" mean? What is it counting down to? Is this that Rosetta Stone thing the manual mentioned? The hell?" And having the beans dump to cool in the middle of a rolling first crack. That batch is what my wife has been drinking drip on for the past week and I pulled a shot off of it for giggles: 100% drinkable. On a bean that I know will hit a bigtime first crack roll around nanny mode kickoff and carry enough heat into a good target zone? Load beans, hit buttons, walk away. I really like the 'C' for crack - it seems to hit about perfect for me. I roast 10 oz on the 1/2 lb setting, set a timer for 8 minutes, come hit 'Start', then set a timer for 2 minutes. With about 30 seconds left I start hearing the 1st crack and hit 'C' - so far that has worked perfectly for taking it just a few seconds into the 2nd crack. Your voltage may vary 
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Apr 11, 2016 21:03
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Before I say anything else, man that OP is so good; learned a lot while reading it. Man am I glad to see this thread; I just got dumped into this crazy coffee world by taking on a contract to get an old school importer/distributor of high-end commercial espresso products online. They've been selling/servicing since 2000 but a lot of the internet has passed them by. My office is part storage so I'm surrounded by probably $200,000 worth of old school semi-automatic chrome and steel (and an equivalent amount of junky, plasticy super automatics). Will probably post questions here time to time when I don't understand something (e.g. I originally thought multi-boiler machines were so more than one person could use them simultaneously instead of being a coffee/steam/milk thing), and hopefully answer some once I get more up to speed. Right now I'm interested in grinders; the owner here is excited for our shipment of the new Baratza Sette 270/Ws to come in. Everyone's saying they're going to be revolutionary for their price point, are they on anyone's radar? Lastly I guess, I am surrounded by a bunch of this equipment. If anyone has specific questions on specific stuff I can look at like the doser interface on the Mazzer Kold Electronic or something like that. EDIT-In retrospect, that sounds really markety. Sorry guys, the company does like $20k+ plumbed in commercial equipment mostly, and the ecommerce play is for B2B, I won't be insulting you all with sell-hards and links to the site. Though I am trying to convince the owner to buy some of that Royal Mile guys' coffee. Scaramouche fucked around with this message at 05:49 on Apr 14, 2016 |
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Apr 13, 2016 22:41
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Is anyone here familiar with Anderson's Coffee in Austin? It's a local roaster with constantly rotating selection, but I think it's kind of hit or miss. I love the current Peru single origin—nutty notes but otherwise very balanced. I'm looking for an option that's in their permanent selection that would be similar. I thought Colombia was supposed to be similar to Peru, but I definitely don't like their Colombia, too much body and too thick in the mouth, not a lot of nuttiness or sweetness. What should I look for in coffees in general to reproduce for a balanced nutty flavor with little tartness and not too heavy in the mouth? Here's their selection of that helps. https://andersonscoffee.com/shop/fresh-roasted-coffee-beans/ I'd love to find something from them that I can buy regularly because their store is great and very convenient to my house. mulls fucked around with this message at 17:19 on Apr 14, 2016 |
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Apr 14, 2016 17:08
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I'm curious if you've been to Lance Armstrong's coffee shop: Juan Pelota. It's in Austin and that's the best name. Juan(one) Ball
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Apr 14, 2016 17:21
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Mu Zeta posted:I'm curious if you've been to Lance Armstrong's coffee shop: Juan Pelota. It's in Austin and that's the best name. Juan(one) Ball I've never been but now I want to. Mellow Johnny's is great.
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Apr 14, 2016 18:41
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Wow this stuff is cool. I was pulling shots off an ECM semi-automatic that they let me goof off on because it was the "cheap one" (around $3k). Used three different grinders and was amazed at what a difference it makes. Also those super automatic machines are lame, we've got some super-expensive ones but all you do is push a button. I've never done this before and I could already tell a difference in crema/froth from me doing a manual wanding versus the super automatic. EDIT-I've also had a loooooooooot of coffee today so some of that might not make any sense.
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Apr 15, 2016 01:09
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ch3cooh posted:These are my current coffee options. I think I did a little better on this hitch. 
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Apr 16, 2016 16:52
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ch3cooh posted:I think I did a little better on this hitch. 
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Apr 16, 2016 16:59
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Well, poo poo. I think the pump on my Gaggia Classic just failed.
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Apr 20, 2016 12:51
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dik-dik posted:Well, poo poo. I think the pump on my Gaggia Classic just failed.
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Apr 20, 2016 17:05
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bizwank posted:No water from the group head all of a sudden? How about from the steam wand? 1. No longer making the loud pump sound 2. very weak trickle of water through the group and almost nothing through the steam wand (the steam function works fine)
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Apr 21, 2016 12:25
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A suddenly quiet pump is usually a clog (something upstream preventing water from actually moving through the system, not in the pump itself), and pump failure is usually marked by a gradual, not sudden, loss in pressure. I would remove the pump outlet hose from the inlet on the boiler (#32/34 in the diagram below) and run it again, see if the tone or pressure changes; if so that points to a clog in the boiler itself, probably caused by calcium or aluminum flake from the boiler corroding. Descaling might clear it up but if you can't get water through you'll need to pull the boiler out and manually clean/rebuild it. If there's no change in tone/pressure with the hose off then I would try hitting the pump inlet with some compressed air while it's running and see if that changes anything (might clear out a clog or un-stick a valve). If none of that makes a difference to the flow then you probably have a bad pump. http://partsguru.com/user/Parts%20dagram%20ER0182_Rev01.pdf
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Apr 21, 2016 16:47
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Alright, thanks! I'll see what I can do about it. Honestly I was kind of hoping this is would be a good excuse to just upgrade. In case I go that route, what's a good machine for ~$1000?
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Apr 21, 2016 16:56
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When's the last time you descaled; ie ran some Cafiza etc through the system? Does the Gaggia backflush? Anyway, what bizwank said; sounds like a blockage somewhere.
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Apr 21, 2016 17:08
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dik-dik posted:Honestly I was kind of hoping this is would be a good excuse to just upgrade. In case I go that route, what's a good machine for ~$1000? porktree posted:When's the last time you descaled; ie ran some Cafiza etc through the system? Does the Gaggia backflush? Anyway, what bizwank said; sounds like a blockage somewhere.  You want Dezcal or Urnex for that, Cafiza is for backflushing.
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Apr 21, 2016 19:05
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bizwank posted:Rancilio Silvia with a PID is pretty solid and functionally identical to your Gaggia but with digital temp control. Can often be found used (check Craigslist) and as long as it heats and moves water it will need a cleaning and brewhead gasket at most. Ha, thats what I get for relying on my memory.
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Apr 22, 2016 04:04
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I bought a crappy pod machine 2 years ago and slowly came to the conclusion that I wanted to get a bit more serious about my morning coffee. So, after 6 months of saving and research I've managed to deck out my coffee corner. Things I've learned so far:
I'm incredibly excited to become an unbearable coffee snob.
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Apr 23, 2016 04:28
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I've only descaled my Rocket Cellini once in nearly 5 years and it was a huge pita and I probably knocked years off the pump life trying to run enough clean water through it to get rid of the acidic taste, meh. Not bothering with it again. I have really good water quality in my area of NorCal though and at least run whatever is going into the machine through a Brita first.
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Apr 24, 2016 16:42
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My new Dutch coffee tower has English instructions, but they look like it was translated and written by my Korean lawyers at the patent law firm. All the water dripped down the side and most of it was dry in the fillable pulverized coffee container. About tossed the whole drat thing out. Anyone doing Dutch coffee that have a good tutorial they can link?
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Apr 24, 2016 16:44
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Keyser S0ze posted:I've only descaled my Rocket Cellini once in nearly 5 years and it was a huge pita and I probably knocked years off the pump life trying to run enough clean water through it to get rid of the acidic taste, meh. Not bothering with it again. When people come in asking us when they should descale we say "basically never" given how soft the water is here (Pacific Northwest). But that's mostly to head off people who think doing it every six months/year is required; 5 years is probably a pretty good time to do it if NorCal is as soft as ours.
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Apr 25, 2016 18:12
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What are people's preferred brewing method with Aeropress? I just got one and have been mostly doing the inverted method from the reigning world champ (https://worldaeropresschampionship.com/recipes/) and topping off with hot water It seems like there are a million different proportions and timings that people use and I'm still trying things out trying to figure out what I like
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Apr 25, 2016 20:47
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I do the method described in the manual, except I measure the beans by weight: 25g for a double, water at 175 degrees, fill to the top of the number, stir for 10 long seconds, plunge with the weight of the arm.
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Apr 25, 2016 21:11
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Scaramouche posted:When people come in asking us when they should descale we say "basically never" given how soft the water is here (Pacific Northwest). But that's mostly to head off people who think doing it every six months/year is required; 5 years is probably a pretty good time to do it if NorCal is as soft as ours.
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Apr 25, 2016 22:37
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bizwank posted:I own a repair shop in Seattle; PNW water is softer then most but home machines should still be descaled at 2-4x a year to keep them healthy as scale buildup causes real issues in their tiny boilers and can easily take half the life off a machine. Commercial machines like you're working with are usually hooked up to water softeners so descaling isn't necessary, but they're entirely different creatures from the equipment most people in this thread have and "don't bother descaling" is just plain bad advice. Yeah, sorry. You're exactly right about where I was coming from, though for the record I'm in Vancouver BC and we apparently have the softest water in Canada (I've seen it reported as low as 3mg/l fresh off the mountain, 20-30 from reservoir). Given that metric, for the domestics they'll generally say every six months or if you notice a flavour change. NOTE: I don't know crap, don't take my advice.
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Apr 26, 2016 01:19
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For home machines (single/dual boiler) a change in quality or quantity of steam produced is usually the first indicator of scale buildup; if you don't deal with it then you're on the road to a clog and/or an overheated boiler herniating a gasket or rupturing the heating element. Not trying to scare anyone but yeah, if you care about your machine, descale it.Keyser S0ze posted:I've only descaled my Rocket Cellini once in nearly 5 years and it was a huge pita and I probably knocked years off the pump life trying to run enough clean water through it to get rid of the acidic taste, meh. Not bothering with it again. 
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Apr 26, 2016 17:43
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I see 8oz cans of cold brew coffee selling for $4 each. This is insane. Cold brew is super low effort it's not some exotic drink.
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Apr 28, 2016 08:24
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Mu Zeta posted:I see 8oz cans of cold brew coffee selling for $4 each. This is insane. Cold brew is super low effort it's not some exotic drink. But if you made it yourself you wouldn't be seen drinking from a cool can. See: Starbucks.
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Apr 28, 2016 12:04
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Mu Zeta posted:I see 8oz cans of cold brew coffee selling for $4 each. This is insane. Cold brew is super low effort it's not some exotic drink. La Colombe's 12 oz. bottles are $4 each too, but that's not really much more than what Starbucks charges for their lovely cold brew. Definitely expensive, though.
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Apr 28, 2016 13:57
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Mu Zeta posted:I see 8oz cans of cold brew coffee selling for $4 each. This is insane. Cold brew is super low effort it's not some exotic drink. Didn't you notice that there are two extra words in front of 'coffee'? That doesn't come cheap.
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Apr 28, 2016 16:11
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bizwank posted:For home machines (single/dual boiler) a change in quality or quantity of steam produced is usually the first indicator of scale buildup; if you don't deal with it then you're on the road to a clog and/or an overheated boiler herniating a gasket or rupturing the heating element. Not trying to scare anyone but yeah, if you care about your machine, descale it. All right all right I'll descale the drat thing again. I'll probably not do the entire take it apart and pull the fill sensor switch again as after the top is off the water reservoir will just flop around with this particular model. Last time I did a descale - the water after an hour hadn't changed color at all (unlike the videos on youtube). Apparently my water in western Placer county from Auburn to Roseville is somewhere between 11 and 27 hardness over the last few years. Keyser_Soze fucked around with this message at 17:13 on Apr 28, 2016 |
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Apr 28, 2016 17:03
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Disassembled, cleaned, and reassembled my Gaggia Classic. It works!!! But now there's a leak somewhere and steam comes out the top of the machine when I froth milk. God I'm tired of opening this thing up.
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May 1, 2016 18:12
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Lately I've been testing the same coffee with both Hario and Chemex filters (using the Chemex glass vessel every time), and I'm finding sometimes I prefer Hario filters. For my current Yrgacheffe from Third Coast Coffee, the extra body you get with Hario filters helps balance the wine notes. With Chemex filters, the wine is more pronounced, which is novel at first but grows cloying. Just a heads up to everyone that Hario filters work great in Chemex brewers.
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May 1, 2016 22:24
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dik-dik posted:Disassembled, cleaned, and reassembled my Gaggia Classic. It works!!! But now there's a leak somewhere and steam comes out the top of the machine when I froth milk. God I'm tired of opening this thing up. Did you replace the gasket on the bottom of the steam valve when you rebuilt it? Run it with the top off, the source of the leak should be obvious.
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May 2, 2016 00:55
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I bought a baratza encore and I like it, it works well, was a good price, but it is loud. What are some grinder options that aren't so loud. I mean, I can deal with loud, but this is kind of on the boundary of what I can put up with every morning.
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May 2, 2016 04:08
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They are all loud. I've had two different Barataza models and there is minimal difference. You can go manual grinder which is much quieter.
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May 2, 2016 04:23
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I figured that might be the case, thanks.
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May 2, 2016 04:26
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Just had a shot of espresso at Revolver in downtown Van. "Surprise me" My god, sweet manna from heaven.
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May 3, 2016 20:08
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Nofeed posted:Just had a shot of espresso at Revolver in downtown Van. That's a nice shop, I went there while visiting the PNW last September.
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May 3, 2016 20:41
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I made it through my first semester of anesthesia school fueled in large part by my stash of beans. I drank all of the coffee so I bought some more. Evidently 10lbs a semester is just right. I told myself that I was going to hold off on venturing down the espresso rabbit hole but I have run across a couple machines on the cheap,w specifically Rancilio Silvias. Do goons like these machines or should I seek out a Gaggia?
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May 3, 2016 22:00
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