TRF ~ Coffee Lovers Thread!

[OmegaJJH]

I press this button:






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[RJG]

'Tony's' is a small batch coffee roaster up here in Bellingham WA. I've tried perhaps three dozen different brands - from Starbucks to Tully's to Pete's to Cafe Vita to Safeway and Fred Meyer brands...Blue Mountain and Hawaiian coffee....Indonesian... Sumatran. All. Of. Them.

Tony's has consistently been hands down the smoothest most delicious coffee I've ever had.

[Apflorio1]

Loving
the look and feel of these new cups from notNeutral.


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[FLGatorM5]

For those that listed the time before your shot drops, why?

Do you add that to your total time pulling a shot of espresso? I assumed it still counted as time water was in contact with coffee.

So if I royally screwed up the grind and it took 15 seconds to push through, I would have assumed it was a goner. Right?


...Because let’s be honest, you all need to stop hitting ‘refresh’ in the After Dark section...

[White Collar Boy]

Not to be confused with preinfusion (where, once locked into the grouphead, the puck is soaked first to help make the extraction more even and consistent), I refer to time with full pressure before you see the shot drop, because it’s a good eye-test for the likely quality of the extraction. I like to see a shot dropping around seven to nine seconds in.

If it drops too quickly, I know the shot will be over-extracted, “blonde” too soon, and taste bitter.

If it drops too late, dripping dark, reddish drops for a while, I know it will be under-extracted and taste unpleasantly sour.

If it drops within seven to nine seconds, assuming all the variables like water temperature, pressure, the grind and the tamped puck are decent, it should taste good. That’s what I like anyway. “Let taste be your guide”, someone better at this than me once told me.

[BNABOD]

Originally Posted by Apflorio1

Finally dialed this one in and it’s very tasty but my art still stinks.



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Just ordered a few bags to try

[Apflorio1]

I really enjoyed it please let me know what you think.

Just got this delivered but I’m waiting for them to de gas.


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[FLGatorM5]

Originally Posted by Hungry Eyes

Not to be confused with preinfusion (where, once locked into the grouphead, the puck is soaked first to help make the extraction more even and consistent), I refer to time with full pressure before you see the shot drop, because it’s a good eye-test for the likely quality of the extraction. I like to see a shot dropping around seven to nine seconds in.

If it drops too quickly, I know the shot will be over-extracted, “blonde” too soon, and taste bitter.

If it drops too late, dripping dark, reddish drops for a while, I know it will be under-extracted and taste unpleasantly sour.

If it drops within seven to nine seconds, assuming all the variables like water temperature, pressure, the grind and the tamped puck are decent, it should taste good. That’s what I like anyway. “Let taste be your guide”, someone better at this than me once told me.

Thanks! So what would your total time be (not including preinfusion)?
I may have been too simple targeting 30-35 sec to brew 18 grams to around 43-45 g finished (2.5x).

[White Collar Boy]

No worries. I think it just really depends on the beans you have and how it is tasting to you. I get my beans from a few different local roasteries, and ask them what their brew recipe is, and they are always different from each other. But your recipe above sounds pretty good and very similar to what I am doing with my current bag. I am running it for 34 seconds all up and it tastes good.

[BNABOD]

Originally Posted by Apflorio1

I really enjoyed it please let me know what you think.

Just got this delivered but I’m waiting for them to de gas.


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Will do

[FLGatorM5]

Originally Posted by Hungry Eyes

No worries. I think it just really depends on the beans you have and how it is tasting to you. I get my beans from a few different local roasteries, and ask them what their brew recipe is, and they are always different from each other. But your recipe above sounds pretty good and very similar to what I am doing with my current bag. I am running it for 34 seconds all up and it tastes good.

Got it. Thanks!

[-dustin]

New beans day. Haven’t had anything from Temple before, and so far I’m really impressed. 5 days since roasting and pretty much perfect.

17.6g in
~30lb tamp
6sec till first drop
28sec total extraction
36g out

[White Collar Boy]

Nice photo of that shot. Looks tasty!

[SearChart]

Just got my La Pavoni Europiccola this week.

Lots of practice, slowly getting close to a nice shot.
Been using a pretty light roast that is a bit too old, fresh espresso roasted specialty coffee from Guatemala coming in today, should be easier to dial that in.

Manual espresso is not easy

[uscmatt99]

Originally Posted by SearChart

Just got my La Pavoni Europiccola this week.

Lots of practice, slowly getting close to a nice shot.
Been using a pretty light roast that is a bit too old, fresh espresso roasted specialty coffee from Guatemala coming in today, should be easier to dial that in.

Manual espresso is not easy

]

Bas you are the man! I haven't braved a manual lever yet, hope to try one out someday. Best of luck in your purist espresso journey

[gnuyork]

Originally Posted by SearChart

Just got my La Pavoni Europiccola this week.

Lots of practice, slowly getting close to a nice shot.
Been using a pretty light roast that is a bit too old, fresh espresso roasted specialty coffee from Guatemala coming in today, should be easier to dial that in.

Manual espresso is not easy

So sweet I like your style . I have told myself if I do go down the rabbit hole of an espresso machine, I want a manual lever like yours or the the Elektra.

[SearChart]

Originally Posted by uscmatt99

Bas you are the man! I haven't braved a manual lever yet, hope to try one out someday. Best of luck in your purist espresso journey

Originally Posted by gnuyork

So sweet I like your style . I have told myself if I do go down the rabbit hole of an espresso machine, I want a manual lever like yours or the the Elektra.

Cheers guys! This is a fun hobby, love the small steps towards a good cup
And while not cheap, they are very durable and will last decades and decades, so eventually the cost is not too bad.

Just tried my fresh beans, ton of difference, need a little more pressure so slightly finer to get a better cup. It was definitely the best one so far.

[-dustin]

like the machine.

really, really like that cup. which cup is that?

[SearChart]

Originally Posted by -dustin

like the machine.

really, really like that cup. which cup is that?

Bought it here, I don't know if you can get them in the US.

https://www.bol.com/nl/p/amorim-kera...6.ProductTitle

[-dustin]

Originally Posted by SearChart

Bought it here, I don't know if you can get them in the US.

https://www.bol.com/nl/p/amorim-kera...6.ProductTitle

Amorim Whistler collection, for future reference....mainly to myself. Really dig those. And the rest of the collection.

[albertf]

great pick-up with the europiccola. i've been thinking about buying a used one too

[milov]

Hey Bas. I hope you are enjoying the La Pavoni. I know a few aficionados get a pressure gauge attachment. It can help take a bit of the guess work out of the process.

As a fellow lover of light roast espresso, I understand it can be really hard to get all the variables right.

Light roasts are less forgiving. But (IMHO) are so rewarding.

[droptopman]

@Bas, love the machine. I sold out and went super auto, but I miss my antique lever machine. It finally broke and I could not get parts for it.

[TheDude]

I got bored the other day and programmed the buttons on my Nespresso to pull exactly 40ml and 25ml - the capsule volumes for espresso and ristretto brews.

Used my scale to dial it in.


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[SearChart]

Originally Posted by albertf

great pick-up with the europiccola. i've been thinking about buying a used one too

You can get good deals on a used one, a lot of fans of these prefer the vintage ones over the new ones.

Originally Posted by milov

Hey Bas. I hope you are enjoying the La Pavoni. I know a few aficionados get a pressure gauge attachment. It can help take a bit of the guess work out of the process.

As a fellow lover of light roast espresso, I understand it can be really hard to get all the variables right.

Light roasts are less forgiving. But (IMHO) are so rewarding.

I will look into the pressure gauges, I might end up modding it anyway. Custom wood handles, bottemless portafilter, etc, etc.

It is super rewarding indeed, and with the Kinu M47 classic grinder it is easy to dial it in.
I had this thing on my mind over the past 2 years, but just thought it was a bit expensive. Finally got the Kinu a month or two ago and now just thought, F it, I'm getting it.

Still, also really like a good V60 or aeropress brew
Will take my aeropress with my on my Scotland camping trip next year, having seen you take it with you on the long bicycle trips. Coffee in the wilderness sounds like an excellent combination

Originally Posted by droptopman

@Bas, love the machine. I sold out and went super auto, but I miss my antique lever machine. It finally broke and I could not get parts for it.

Nothing wrong with automatic, as long as you're drinking a nice cup of coffee

[milov]

Originally Posted by SearChart

It is super rewarding indeed, and with the Kinu M47 classic grinder it is easy to dial it in.

Will take my aeropress with my on my Scotland camping trip next year, having seen you take it with you on the long bicycle trips. Coffee in the wilderness sounds like an excellent combination

:

Hey Bas,

enjoy your #coffeeoutside

There is nothing more enjoyable than taking a moment to appreciate the beauty of the wilderness... unless you can compliment that moment with a delicious brew!

I travel with two jetboils. One dedicated to food. The other dedicated to water so that I don't contaminate the coffee flavour.

I hope you enjoy Scotland. I've spent some time in the North of England. But I have not yet crossed over the border.

[SearChart]

Loving the espresso, finally able to pull decent shots that are well balanced in taste and have a nice crema.

I do need to change the tip of the steam wand though, the three hole stock tip is not great for microfoam. Then I can practice my cappuccino's as well

[Patton250]

Originally Posted by SearChart

Loving the espresso, finally able to pull decent shots that are well balanced in taste and have a nice crema.

I do need to change the tip of the steam wand though, the three hole stock tip is not great for microfoam. Then I can practice my cappuccino's as well

Looks wonderful. Well-made.

[SearChart]

Originally Posted by Patton250

Looks wonderful. Well-made.

[BNA/LION]

Picked up a new bag of beans reccomend by a friend today (Thanks droptopman!) and a few more to stock up a little.