or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Lets talk about COFFEE
New Posts  All Forums:Forum Nav:

Lets talk about COFFEE - Page 91

post #1351 of 2664
Use a tamp mat if you're worried about the spout. I wouldn't worry too much though. But remember, it "just" has to be an even seal. Tamping with uber-excessive pressure doesn't do any good, as you can read in Rao's book.
post #1352 of 2664
I though rao said tamping with too high pressure isn't that bad versus tamping with too light of a pressure
post #1353 of 2664
He basically said that the amount of pressure applied won't have any effect on the duration of the extraction. A very heavy tamp as opposed to a very light one will solely delay the extraction, not alter the total seconds though. Of course, there is a minimum of needed applied pressure depending on a few variables (freshness of beans, grind size, quality of grinder) that's necessary to create a good seal and sealed surface. However, most of the times, 20 kgs / 40 lbs aren't necessary.
post #1354 of 2664
I find over 20lbs to produce a bitter espresso. Mind you, I use a relatively low-end model, so that may be a factor.
post #1355 of 2664
I don't think tamping hard itself will produce a bitter espresso. If its over extracted maybe make the grind size courser

I tamp as hard as possible and my shots are consistently beautiful. So good.


I had four different people tell me today that gimme leftist is shit. One dude sent one back saying it was inedible. A coworker told me lavazza is better. I don't even. I tried to come up with a reply. The failure of a reply i came up with was well ive tried a lot of the best espresso blends (stumptown hairbender, counterculture rustico and Apollo series, sightglass owls howl, whatever they serve at colombe torrefaction, blue bottle roman, intelligentsia black cat, joes espresso, a bunch of single origins and smaller roasters) and leftist is consistently one of the best out there.

I felt like such an idiot. I feel like people will always bash whatever the local products are no matter how objectively good it is. I hate it when people are like student baristas in Italy make better coffee than competition winning baristas here. Or the old go to any cafe in France or Spain and their coffee will be far superior to anything in the states. Shit like that. Such inferiority complex from ignorant people. Ratings consistently show some of the worlds best beer, wine, coffee, cheese, chocolate, is made in the states. Annoys me to no end when people claim Belgium has the best chocolate (more like the shittiest commercialized chocolate) or the Swiss make the best cheese (bitch please).

End drunken rant.
post #1356 of 2664

Anyone know how hard it is to become a certified Barista? How much time commitment is it? Been into the espresso game for 2 years now and wanted to improve my technique and learn more about the art

post #1357 of 2664
Certified by who?
post #1358 of 2664

There are different classes and programs you can go through to officially market yourself as a Barista. I don't plan on working as one, but it'd be something interesting to do

post #1359 of 2664
lefty, you may want to check this out: http://www.peets.com/ethiopia-queen-city-wholebean-each-10323.html

I haven't had it yet, but I'm going to be dropping by my local Peet's soon to pick up a bag.
post #1360 of 2664
Quote:
Originally Posted by shadowsnuzzy View Post

There are different classes and programs you can go through to officially market yourself as a Barista. I don't plan on working as one, but it'd be something interesting to do

There are a few organizations that do this and none of them have real legitimacy
post #1361 of 2664
What's an Italian style espresso blend
post #1362 of 2664
So I use gimme leftist. It's a double portafilter. I put 20-21 g in and get about a 2 oz shot. Gimme calls this a triple ristretto. I probably need to weigh the shot to see if this is true.

I want to make a traditional italian espresso normal. Would this be 16g in a 2 oz shot? How do I dose and groom? 21g for me is overflow, wdt, then nsew groom. To do a traditional normal do I measure out separately 16g then put in portafilter? Wouldn't that cause the puck to be smaller in size? How would I groom? Do I make the grind size courser?
post #1363 of 2664
I bought a Breville Barista BES870XL a few weeks ago (new design that allows the beans to move more easily into the burr grinder) and so far so good, but I have a question on beans and extraction:

I tried a 2.2lb bag of the Lavazza super crema and wasn't impressed. Consistently pulled fairly bitter shots regardless of grind size, tamping pressure, or length of shot. For background, I try to stop the shot at the blonding point rather than a pre-timed point. I also manually dose the portafilter to ensure that I'm getting the dose right (breville supplies a cool blade that allows you to see if you've tamped down to the right line).

However, I've already noticed that I'm pulling perfect pressure on the single shot filter vs the double shot filter, and I have no idea why... the pressure gauge for the double shots is consistently low. I'm able to get it up a bit by overdosing and tamping with greater pressure, but I'd rather not be tweaking settings for single vs double shots when it comes to grind size.. very annoying and even when I set grinder to finest setting the double shot is still a bit underextracted.

Tonight I got fed up with the Lavazza beans (about as bitter as Sbux espresso beans I might add), and purchased a can of medium roast Kicking Horse (seen here: http://www.amazon.com/Kicking-Horse-Coffee-Power-12-3-Ounce/dp/B001SJR4XS/ref=pd_sim_gro_2) based on the reviews.

Can anyone vouch for this brand? I really don't want to fork out the extra cash for Illy beans if I don't have to. Peet's sounds interesting, and if the Kicking Horse doesn't taste good I may go that route... are Illy beans overrated? I pulled a shot using Illy beans in Sur la Table today on a Breville Barista and the taste was immediately much smoother and less bitter than the Lavazza beans.
post #1364 of 2664
Illy is overrated.

Have you tried weighing the coffee?

If you've set the grinder to the finest setting the shot should not flow.

You can always manually program the grind size (mark with a tape or something) to switch between double and single. Scott rao says he uses a programmable grinder
post #1365 of 2664
Quote:
Originally Posted by indesertum View Post

Illy is overrated.

Have you tried weighing the coffee?

If you've set the grinder to the finest setting the shot should not flow.

You can always manually program the grind size (mark with a tape or something) to switch between double and single. Scott rao says he uses a programmable grinder

No haven't tried weighing it, just been going off of tamping pressure (30-35lbs) and making sure I'm tamping down to the line. The machine has a preset differential between a single vs double dose (and there's a dial to adjust the dose-amount, which I have set about 2/3 at the moment) but I normally cut it short to stop too much of the coffee (there's still a nice mound above the line though) from spilling out prior to tamping it down. When I pull my double shots, I double-tamp (grind, tamp, grind, tamp) the dose to get a bit more preinfusion and pressure built up to try and cut down on the underextraction. I try and go by the guidance I found on this site as best I can: http://www.home-barista.com/espresso-guide-good-extractions.html

I guess in the end I'm looking for at least Illy-quality (medium roast) at a bit less price ($15 for 8.8 oz is kind of ridiculous).
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Lets talk about COFFEE