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post #1366 of 2933
I've never heard of double tamping. You can't grind finer to overcome under extraction?

Scott rao doesn't think tamping hard beyond a certain point matters. Tamping hard just increases the headspace which increases the amount of time it take the water to fill the headspace because percolation doesn't happen until there is sufficient pressure built up from the water in the headspace. Increasing tamping simply increases the lag time between pressing the button and extraction begins. 50 lbs of force from a barista is dwarfed by 500 lbs of force from the machine. In other words increased headspace shouldn't increase pressure. It just increases the time it takes to reach a certain pressure.

Try weighin your coffee to see if you're getting a consistent amount.


$15 is honestly not that much when you're paying $28 for a 2.2 lb of lavazza.

If you like Italian blends you might like intelligentsias black cat. Fresher coffee than something shipped from Italy

http://www.coffeereview.com/article.cfm?ID=135
Edited by indesertum - 7/4/13 at 12:05am
post #1367 of 2933
Lavazza is mostly crap, so is Illy. And often >6 months old, even in Europe. How old were your beans?
post #1368 of 2933
Overdosing, Weiss, nsew gives me 25 grams and about a 25 gram shot.

21 g doesn't give me enough coffee to overflow the double portafilter.

What do I do? How do I get to 21 g and have an even tamp without weighin every time? Don't have a automatic doser on the grinder
post #1369 of 2933
If 21g isn't enough, I guess you should try a different basket? My doppio basket overflows at 15-16g.
post #1370 of 2933
Roe says a ristretto is 1:1 coffee weight and shot weight. It tastes pretty good tbh. Really intense tho. I tried a 1.5 oz shot with 16 g in 16 s. was much lighter.

frown.gif can't get a different portafilter.

Espresso is hard

Still can't get latte art. The white dot won't form. Milk just keeps sinking
post #1371 of 2933
Not a different portafilter, just a different basket.

Get the spout closer to the surface.
post #1372 of 2933
Quote:
Originally Posted by indesertum View Post

I've never heard of double tamping. You can't grind finer to overcome under extraction?

Scott rao doesn't think tamping hard beyond a certain point matters. Tamping hard just increases the headspace which increases the amount of time it take the water to fill the headspace because percolation doesn't happen until there is sufficient pressure built up from the water in the headspace. Increasing tamping simply increases the lag time between pressing the button and extraction begins. 50 lbs of force from a barista is dwarfed by 500 lbs of force from the machine. In other words increased headspace shouldn't increase pressure. It just increases the time it takes to reach a certain pressure.

Try weighin your coffee to see if you're getting a consistent amount.


$15 is honestly not that much when you're paying $28 for a 2.2 lb of lavazza.

If you like Italian blends you might like intelligentsias black cat. Fresher coffee than something shipped from Italy

http://www.coffeereview.com/article.cfm?ID=135

I can grind a bit finer but not enough to really make too much a diff... as I said before the befuddling thing is that the needle is straight up an down on the single shot... I'm wondering if the double basket is slightly defective and too porous.
post #1373 of 2933
Quote:
Originally Posted by b1os View Post

Lavazza is mostly crap, so is Illy. And often >6 months old, even in Europe. How old were your beans?

Fairly old tbh so that may have been part of it... Have you tried the Kicking Horse espresso medium roast? That's what I ordered for my next run...
post #1374 of 2933
I think so too. Maybe your portafilter isn't getting a good seal
post #1375 of 2933
Quote:
Originally Posted by indesertum View Post

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?

Traditionally, a single dose is much less than 10 g. Some people call 20+ stuff triples for that reason. They have different sized portafilter baskets, and you may want to get a single version. All the 3rd wavers like double dosing, at least. Some more. Upping the dose can hide technique problems elsewhere, which is the cynical reason why 3rd wavers double dose in the first place. I'd argue that upping the dose mostly makes you underextract.

Traditional Italian espresso blends also have Robusta in them. There are a few roasters who do this, but not many. To me, a traditional Italian espresso tastes like slightly thicker, stronger coffee. It's worlds apart from 3rd wave 'spro.
post #1376 of 2933
Thanks ay

Apparently Italian blends are mostly Brazilian beans.

So I guess I need a smaller basket

If it underextracted can't I just grind finer?
post #1377 of 2933
If you grind finer you won't get the desired amount of mls/grams in 20-30 seconds.
post #1378 of 2933

Hmmmm,,,, Have always enjoyed the Lavazza Bar some what more then Intelligentsia, what I would really like/need is some informed feed back on are grinders......

Brands, is there a grinder that can go back and forth between Espresso and French press or do I have to have a dedicated machine for espresso only, am tired of buying grinders only to purchase another one in a year or two..

 

Thanks and have fun.....

 

"A day without Caffeine is a day without sunshine"

post #1379 of 2933
Get better coffee beans and two grinders.
post #1380 of 2933
Then why not extract for longer?
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