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eke out posted:yeah to me they're similar to seeing some crazy flavored 12% abv beer, i kinda want to try it to see what it's like but i really want a sip not a whole bag Honestly give them a shot, their flavors are strong but they still taste like Coffee, I ripped through the pound I got of it in record time for me.
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Sep 14, 2022 02:42
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So today my Gaggia classic pro came in, yay. My bottomless portafilter also came in but it's damaged... I have no idea what happened but the underside of it is marred in a way that I really don't think I happened to do by accident in the five minutes I was holding it. Will follow up tomorrow! I'm still waiting on my Eureka Chrono to come in so I don't really have a grinder. With that in mind I still wanted to try the machine so I tried using preground lavazza in the bottomless portafilter and it was a little spray-y. Guess you need more than a tiny bit of coffee to provide the resistance needed for a bottomless? bizwank posted:You don't want to gently caress around with scale in the Gaggia; the boiler is very soft aluminum so it's prone to pitting as soon as any scale starts to build up, and the water passage through the solenoid to the group is about the diameter of a small paperclip so the tiniest piece of anything will block it and then no more espresso. I'd do it 3-4 times a year to be safe, and probably use the Gaggia product just in case it was formulated with that specific boiler in mind. Don't forget to backflush too. Thanks, I'll likely do that and descale more often than needed just out of caution. When are you supposed to backflush? After I pull shots I've been flushing it quickly and then wiping the shower screen with a clean cloth, then flushing it again. Not sure if that's needed or whatever but I just don't want old coffee on the screen.
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Sep 14, 2022 03:22
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nwin posted:Wow, isn’t Hoffmans only 15g? Yeah. It was a little too weak for my taste, so 25g at 10 to 1 is where I settled.
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Sep 14, 2022 05:00
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VelociBacon posted:Thanks, I'll likely do that and descale more often than needed just out of caution. When are you supposed to backflush? After I pull shots I've been flushing it quickly and then wiping the shower screen with a clean cloth, then flushing it again. Not sure if that's needed or whatever but I just don't want old coffee on the screen.
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Sep 14, 2022 05:35
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RichterIX posted:Honestly give them a shot, their flavors are strong but they still taste like Coffee, I ripped through the pound I got of it in record time for me. lol no, that's my opinion as someone who has tried a shitload of anaerobics and experiments eke out fucked around with this message at 12:33 on Sep 14, 2022 |
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Sep 14, 2022 12:14
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eke out posted:lol no, that's my opinion as someone who has tried a shitload of anaerobics and experiments Sorry, I complete misread the meaning of your post!
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Sep 14, 2022 16:46
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VelociBacon posted:So today my Gaggia classic pro came in, yay. My bottomless portafilter also came in but it's damaged... I have no idea what happened but the underside of it is marred in a way that I really don't think I happened to do by accident in the five minutes I was holding it. Will follow up tomorrow! I exclusively use a bottomless portafilter and even with a perfect shot (time and weight) I might get the odd little squirt off so I don’t think it’s a major. WDT tool helped reduce them though.
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Sep 14, 2022 23:50
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Anyone need Filtro Pro 50mm Eureka Mignon burrs? Took mine out immediately to swap espresso burrs in. SA-Mart thread here. I'm asking $30 CAD which I think is very reasonable!Red_Fred posted:I exclusively use a bottomless portafilter and even with a perfect shot (time and weight) I might get the odd little squirt off so I don’t think it’s a major. WDT tool helped reduce them though. Yeah fair enough, I'm also having to be more disciplined with my tamping than I was with the pressurized basket.
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Sep 15, 2022 02:16
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Bandire posted:Those seem like super fast draw times to me. Maybe grind finer? This is pretty good. Reminds me of the Aeropresses I used to make. Draw time was like 10 seconds again, I'll have to revisit my grind setting and show you guys. Pilfered Pallbearers posted:Generally, if you want to increase body/texture, you need to decrease yield (lower the ratio) or increase extraction (increase drawdown time at the same ratio. I will try this on my next run, I'm just using the papers which came with the Clever Dripper.
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Sep 15, 2022 21:32
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FYI if anyone is in the market for an entry-level grinder (or thinking about Christmas gifts), just got notice that Oct 1st - Nov 30th the Encore will be on sale for like the first time ever. MAP will be $135 (normally $169.99).
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Sep 15, 2022 23:39
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bizwank posted:FYI if anyone is in the market for an entry-level grinder (or thinking about Christmas gifts), just got notice that Oct 1st - Nov 30th the Encore will be on sale for like the first time ever. MAP will be $135 (normally $169.99). I assume because the ESP encore is launching soon.
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Sep 16, 2022 01:52
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I have a cold brew pitcher with the filter cylinder thing in the middle; what's the ratio of grinds to water I want? Like if it can be filled with 1 litre of water how much coffee in grams do I want?
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Sep 16, 2022 17:29
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obi_ant posted:This is pretty good. Reminds me of the Aeropresses I used to make. Draw time was like 10 seconds again, I'll have to revisit my grind setting and show you guys. I timed my draw this morning, and it was 75 seconds. I would think it would take more than 10 seconds to draw down if you just dumped whole beans in the Clever. That seems crazy fast.
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Sep 16, 2022 17:39
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Raenir Salazar posted:I have a cold brew pitcher with the filter cylinder thing in the middle; what's the ratio of grinds to water I want? Like if it can be filled with 1 litre of water how much coffee in grams do I want? For cold brew I just load it up with leftover beans and fill it up with water, and play it as it lands.
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Sep 16, 2022 17:52
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Raenir Salazar posted:I have a cold brew pitcher with the filter cylinder thing in the middle; what's the ratio of grinds to water I want? Like if it can be filled with 1 litre of water how much coffee in grams do I want? depends how strong you want your concentrate, but 1:5 ish is what i use. End strength will be 1:15 after diluting the concentrate 2:1. The cylinder should be pretty full but not tightly packed, since you want water to be able to circulate (convect? diffuse?) freely.
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Sep 16, 2022 17:55
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If I'm getting a tiny amount of grinds in my espresso at the bottom of the shot, I'm grinding too fine aren't I? I'm using a precision basket (IMS Baristapro nanotech) so I don't think there's anything wrong with it. I can't use time 20-30s etc right now because my unmodded gaggia is pushing 14bar. VelociBacon fucked around with this message at 21:00 on Sep 16, 2022 |
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Sep 16, 2022 20:51
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hypnophant posted:depends how strong you want your concentrate, but 1:5 ish is what i use. End strength will be 1:15 after diluting the concentrate 2:1. The cylinder should be pretty full but not tightly packed, since you want water to be able to circulate (convect? diffuse?) freely. I think I filled it about halfway with 60g, and about more or less full (50oz?) of water. Hopefully this works  I basically make Japanese style ice-coffee where its a pour over ice and is a bit involved but I can drink it black it turns out. But I also want to have coffee preprepared so some mornings I can have coffee right away.
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Sep 16, 2022 20:55
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VelociBacon posted:If I'm getting a tiny amount of grinds in my espresso at the bottom of the shot, I'm grinding too fine aren't I? I'm using a precision basket (IMS Baristapro nanotech) so I don't think there's anything wrong with it. I don't use a machine so I'm out of my element here, but 14 bar probably means you have to grind that fine to have sufficient resistance. Until you can moderate the pressure, what about adding filter paper?
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Sep 16, 2022 21:05
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BrianBoitano posted:I don't use a machine so I'm out of my element here, but 14 bar probably means you have to grind that fine to have sufficient resistance. Well I was making my grind finer when this started happening because I was trying to aim for a longer extraction time so I'll probably just step it back up to just enough that I don't have any fines in the cup. You're right though, filter paper cut down to a circle would probably fix that and some people do like the taste difference that makes also.
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Sep 16, 2022 21:13
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VelociBacon posted:Well I was making my grind finer when this started happening because I was trying to aim for a longer extraction time so I'll probably just step it back up to just enough that I don't have any fines in the cup. You're right though, filter paper cut down to a circle would probably fix that and some people do like the taste difference that makes also. Fines are a reality of most grinders that are not high end commercial level (and even then you can still get some). IIRC, the fines will reduce once you reduce the pressure. But they’re not an inherent issue. If you really want to get rid of them, the filter paper is the way. I just personally don’t like the taste the filter paper introduces (even washed). I think he covers fines in this video? https://youtu.be/er2voEn8ZDU
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Sep 16, 2022 21:29
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Trying to find a spring lever machine is an exercise in frustration. The Microcasa is not my ~aesthetic~, the Cremina SL is $4k, the Argos is ugly plus I'm not convinced it's actually coming out, and almost all the other ones are massive, commercial grade machines. I've been saving for about a year for an upgrade but it's hard to hit the add to cart button on a Cremina, even with the buy-it-for-life reputation.
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Sep 17, 2022 01:13
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Spiggy posted:Trying to find a spring lever machine is an exercise in frustration. The Microcasa is not my ~aesthetic~, the Cremina SL is $4k, the Argos is ugly plus I'm not convinced it's actually coming out, and almost all the other ones are massive, commercial grade machines. I've been saving for about a year for an upgrade but it's hard to hit the add to cart button on a Cremina, even with the buy-it-for-life reputation. Fwiw argos just posted to lock in color options on the preorders to ensure no delays. quote:Hello all! A lot of busy days and late nights the past few weeks testing and working with suppliers. nwin fucked around with this message at 01:55 on Sep 17, 2022 |
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Sep 17, 2022 01:39
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Could a lay person distinguish the difference between glass ceramic and plastic v60? I recently picked up a gooseneck Kettle and I'm curious to give the v60 a try.
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Sep 19, 2022 13:26
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Bioshuffle posted:Could a lay person distinguish the difference between glass ceramic and plastic v60? The reason to prefer the plastic v60 is that it doesn’t absorb much heat and insulates well, so the average temperature will usually stay a degree or two hotter over the brew. You can preheat the glass/ ceramic v60 to compensate, so it’s mostly a qol thing, but a couple degree difference is something you would definitely notice in side-by-side tasting even if you don’t have the palate to pick it out in a single cup. The plastic v60 is also admirably cheap, if you’re just trying it out, but if you really love the ceramic and want to go for it, it’s not a wrong choice.
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Sep 19, 2022 14:03
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nwin posted:Fwiw argos just posted to lock in color options on the preorders to ensure no delays. I hadn't heard of the Argos before and now I'm really curious. Have reviewers actually tried it? Seems like the logical next step from my flair 2 pro and having a steam wand would make my wife really happy for milk drinks. I wouldn't want to take too much of a hit on quality, though. Love my flair shots.
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Sep 19, 2022 17:17
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hypnophant posted:The reason to prefer the plastic v60 is that it doesn’t absorb much heat and insulates well, so the average temperature will usually stay a degree or two hotter over the brew. You can preheat the glass/ ceramic v60 to compensate, so it’s mostly a qol thing, but a couple degree difference is something you would definitely notice in side-by-side tasting even if you don’t have the palate to pick it out in a single cup.
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Sep 19, 2022 18:30
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Bruxism posted:I hadn't heard of the Argos before and now I'm really curious. Have reviewers actually tried it? Seems like the logical next step from my flair 2 pro and having a steam wand would make my wife really happy for milk drinks. I wouldn't want to take too much of a hit on quality, though. Love my flair shots. I haven’t seen Hoffman or any other reviewers talk about even receiving a unit yet. The manufacturer has been at a few expos and posts on instagram with videos of it being used, but that’s it so far.
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Sep 19, 2022 19:34
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Bioshuffle posted:Could a lay person distinguish the difference between glass ceramic and plastic v60? If you want to avoid plastic and are willing to spend a bit more, take a look at the Switch. You get a v60 and an immersion brewing method. Additionally, preheating the brewer is a lot easier than a standard glass/ceramic v60 since you can plug the hole and just fill it up with hot water vs having to do a bit of continuous pouring/steaming it. nwin posted:I haven’t seen Hoffman or any other reviewers talk about even receiving a unit yet. The manufacturer has been at a few expos and posts on instagram with videos of it being used, but that’s it so far. There is an Argos thread in Espresso Aficionados' lever-machines channel that has a bit more content than what's on instagram. It's not much more, but it's something for anyone wanting to dig in a bit more. https://discord.gg/espresso
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Sep 19, 2022 20:37
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Help! I drank too many funky light roasts and now when I go to coffee shops espresso tastes burnt 
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Sep 20, 2022 17:41
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The crushing weight of knowing
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Sep 20, 2022 18:32
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I ended up getting a Hario Switch (rather than a clever dripper) and I'm very happy. Nicely avoids the coffee paradox and if I want to make a full-effort v60 it will do that as well.
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Sep 21, 2022 02:52
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The cold brew I've been making since my last post has been pretty good! Very smooth.
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Sep 21, 2022 03:14
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Pilfered Pallbearers posted:Help! I drank too many funky light roasts and now when I go to coffee shops espresso tastes burnt this summer I made the mistake of ordering a cup of V60 brewed coffee from what used to be one of my favourite cafes back in the day 
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Sep 21, 2022 14:50
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I would still rather have a traditional italian-style espresso shot than chance getting a thimble of lemon juice at a hipster coffee place. Office drip coffee and auto/semi-auto machines have been completely ruined by getting into specialty v60s and the like though.
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Sep 21, 2022 15:06
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thotsky posted:I would still rather have a traditional italian-style espresso shot than chance getting a thimble of lemon juice at a hipster coffee place. Office drip coffee and auto/semi-auto machines have been completely ruined by getting into specialty v60s and the like though. Have you ever been able to try a properly extracted light roast espresso? The first time I was able to try one from a friend's kitchen, who happens to own a very nice espresso setup, I was blown away. Rich, fruity, sweet. It was amazing. A far cry from the battery acid shots you get from local third-wave coffee shops. Those places, it would seem, are totally incapable of brewing coffee.
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Sep 21, 2022 17:23
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thotsky posted:I would still rather have a traditional italian-style espresso shot than chance getting a thimble of lemon juice at a hipster coffee place. Office drip coffee and auto/semi-auto machines have been completely ruined by getting into specialty v60s and the like though. I would say the espressos enjoyed traditionally in Italy were probably not great for the most part if you consider how involved modern espresso is (think of precision baskets, shower screens, temp control, dosing by weight, etc).
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Sep 21, 2022 19:01
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VelociBacon posted:I would say the espressos enjoyed traditionally in Italy were probably not great for the most part if you consider how involved modern espresso is (think of precision baskets, shower screens, temp control, dosing by weight, etc).
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Sep 21, 2022 19:19
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We’re also talking about something entirely subjective, taste. I enjoy the hell out of fruity, funky third wave beans as espresso, but it’s not for everyone. Also all the little bits and bobs and tools used with the hyper espresso nerds are just min-maxing. It removes variables and gets an extra 1% out to cover mistakes in the process, but that doesn’t mean a genuine expert can’t get the same or better without them.
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Sep 21, 2022 19:26
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VelociBacon posted:I would say the espressos enjoyed traditionally in Italy were probably not great for the most part if you consider how involved modern espresso is (think of precision baskets, shower screens, temp control, dosing by weight, etc). Well, whatever Carraro 1927 Crema Espresso is then.
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Sep 21, 2022 19:26
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Every light roast espresso I've ever had from a local third wave shop has tasted overwhelmingly salty for some reason.
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Sep 21, 2022 19:32
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