The [coffee snobs'] espresso thread
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I tried the smallest Big Bang and the smallest The One. Both run way to fast with my 12.7 gram dose. The Big Bang says 16 gram on the side of the box.
The best filter I have for the size shot I draw is the one with the reduced center hole that came with the machine.
It was worth a try. I might try a larger shot just to know. But I don't want to start using 25% more beans and jacking my caffeine intake when the stock one works well.
The best filter I have for the size shot I draw is the one with the reduced center hole that came with the machine.
It was worth a try. I might try a larger shot just to know. But I don't want to start using 25% more beans and jacking my caffeine intake when the stock one works well.
My Big Bang filter baskets are all 25 gram. I was using them when I was trying updosing with over roasted coffee, rather than finer grinding, to slow extraction times. At one point, I really liked them. But as I got away from those coffees, and went back toward 18 to 20 gram doses, they became annoying to work with.
I have an 18 gram and a couple of 20 gram BaristaPro filter baskets, and the 20 gram have really become my go to baskets.
In my experience, it is best to settle on some gear and then figure out how to dial it in. I found that even nominally identical bits don’t necessarily perform the same. I’ve got a drawer full of puck screens, portafilters, baskets, and other accoutrements. I have figured out two sets that are not only nominally identical, but also performance identical, and I use those two sets.
I have an 18 gram and a couple of 20 gram BaristaPro filter baskets, and the 20 gram have really become my go to baskets.
In my experience, it is best to settle on some gear and then figure out how to dial it in. I found that even nominally identical bits don’t necessarily perform the same. I’ve got a drawer full of puck screens, portafilters, baskets, and other accoutrements. I have figured out two sets that are not only nominally identical, but also performance identical, and I use those two sets.
Agree Another J. I have one setup that works well. I like to experiment and see if there is better
The hard part is my wife is using a mold free coffee that is lighter roast. That throws off the grinder. I gave her a basket with an even more radical taper to slow down the flow. It was too much.
I put 16.5 in the big bang and it was 32 seconds for 28. I will try 15.5. If that gets me to 30 seconds and 30 grams, I will work it a little longer.
The hard part is my wife is using a mold free coffee that is lighter roast. That throws off the grinder. I gave her a basket with an even more radical taper to slow down the flow. It was too much.
I put 16.5 in the big bang and it was 32 seconds for 28. I will try 15.5. If that gets me to 30 seconds and 30 grams, I will work it a little longer.
I set up a DF64 v2 grinder with 64mm cast lab sweet burrs for my wife’s pour overs. I am running espresso beverages through a DF83V at 600 rpm, with stock espresso burrs. I really like not having to go back and forth between filter and espresso grind settings, and I like not having to clear her coffee out of my grinder.
Our routine is her pour over and two doppios for me at breakfast. I do another pour over for her at lunch, and one more doppio for me. Of the three doppios, one gets turned into a cappuccino, but the other two are just straight shots.
Coffee beans are an agricultural product, so there is variability from one dose to the next. This variability diminishes greatly with SCA quality beans, and even more if the SCA beans are single origin. It is a miracle if a blend is consistent from shot to shot. The Moon Walker is surprisingly consistent, as is the Tim Horton’s. Both are blends, and the Tim Horton’s is not SCA level, although it is surprisingly good quality most of the time.
The Moon Walker and the Tim Horton’s are close enough in bean density that the same grind setting works for both if the bags were opened on the same day. Because I’m doing three doppios a day, the first one gives me a reference to fine tune the grind for the other two. I stay pretty close to 20 grams in for 40 grams out in 25 to 30 seconds at 9 bar.
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I must admit, I never imagined La Marzocco's facility would be so extensive —and, to my surprise, absolutely stunning. Their espresso machines have always been remarkable, but seeing the scale and sophistication behind the scenes has elevated my appreciation to a whole new level. Truly, a testament to their craft and passion for excellence.
Here’s a tour through the MuMac vintage espresso machine museum in Italy with Lance Hedrick.
I figure vintage espresso and lever love holds much the same mystique and sexy gear fascination along with with horn porn and SET!!
I figure vintage espresso and lever love holds much the same mystique and sexy gear fascination along with with horn porn and SET!!
In the business finally…Mozzafiato Chronometro R.
Let the games begin
Let the games begin
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A particularly nice brew that was recommended online, here in the UK.
40 grams of espresso made from 20 grams of Tim Hortons original whole bean medium roast brewed over a 3.5 gram sugar cube at 94C and 9 bar in 25 seconds. 100 grams of 2% milk steamed at 128C.
You can pour this apple shape very quickly … sort of a Monk’s head with a feather.
You can pour this apple shape very quickly … sort of a Monk’s head with a feather.
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I've switched to French press lately.
It's my belief that the oils are healthy for you, and without them you get more of the "jitters" and things that I'm not convinced are even a caffeine reaction. I'm not sure how much is expressed in espresso, but any paper filter for a pour over robs most of the oil (especially thick ones for Chemex).
This company makes an entirely glass and metal one out of the UK.
It's my belief that the oils are healthy for you, and without them you get more of the "jitters" and things that I'm not convinced are even a caffeine reaction. I'm not sure how much is expressed in espresso, but any paper filter for a pour over robs most of the oil (especially thick ones for Chemex).
This company makes an entirely glass and metal one out of the UK.
Not too sure of the health benefits in the oils of coffee. Coffee oils will raise LDL levels. I have been roasting for well over 2 decades. I used a number of methods in brewing. French Press is nice, depends what style you like...Lately really enjoying some Guatemalans...
I know it sounds weird but I've struggled with tolerating coffee effects for a long time and I have the least with a french press.
From what I've read it can go either way though, some people say switching to filtered made them feel better. That is foreign to me.
As far as LDL, I would only quantify it as being notable if they are small sized and not large sized. They're completely different things in the blood. I've stopped being scared about HDL and LDL since HDL is largely a marker for thyroid suppression.
Interesting; I would have thought filtered/pour over would negate/reduce some of the side effects. Have you tried darker roasts? Less caffeine. People think darker roasts are stronger. Particle size is another interesting topic. I brought up LDL as I had LAD blockage going on 2 years ago come November. Your fortunate to need not worry. If I didn't know what was happening and didn't get myself to a hospital. No more coffee, audio, or anything else. I'm in excellent physical condition (just scored a 17.2 MET on a stress test) however genetics are what they are. Some people are prone to higher LDL...
This is true for unfiltered. The stats are available of cafestol in large studies. Boiled coffee, similar to Turkish coffee and the way some Indians make it, is the worst and then machine coffee. Pour over/V60, French and Aeropress, have much much lower levels of cafestols and did not cause harm.
Stress from audio is responsible for high LDL, am sure. Leads to less exercise and less sleep as you get stuck tweaking to fix the sound.
Separately, loss of weight, higher soluble fiber, and much lower saturated fat helps.
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