Just a quicky for the milky cup drinkers......

Cuir Beluga

What are your espresso/milk ratios?


3,2,1, Go.

GeekKopi

Latte. 200ml duralex. 25-30ml espresso and the rest microfoamed milk Cappuccino - same espresso amount but in a 160ml cup with more foam and I sprinkle some cacao powder on the espresso shot before I pour the milk. Flat white? Isn't this just instant coffee? Macchiato - my version is a double ristretto (40ml intense gunk) with a dash of steamed milk in a 90ml bialetti cup.

Cuir Beluga

Thanks Geek, it looks like I am a little heavy on the milk  :P.

GeekKopi

on 1437367906:

Thanks Geek, it looks like I am a little heavy on the milk  :P.

That's just my preference CB. do what works for you [emoji3]

Cuir Beluga

I always do Geek  ;D. MyCuppas Yirgy is delish by the way  :P.

Lwowiak

Jamie Oliver Mug. (holds 300ml if filled to the brim). 60ml of espresso made by using a triple basket with 21g of coffee. 200ml to 220ml of steamed full cream milk. Used to split the above 60ml shot into two 190ml cups, but found that people always wanted another coffee as 180ml was not enough of a drink. Solution was the above.

askthecoffeeguy

30 ml of coffee from a 20g basket is my go to extraction for a standard latte I wouldn't run more than 45 ml max from a 20g basket because I crave the intensity I get from this extraction I don't do mugs but I will nearly always have one latte immediately followed by another ! But to each their own -  I had percolator coffee ground to order and served black in a mug at the outlaws place - and I thoroughly enjoyed it !

Cuir Beluga

My biggun is a double shot and 250ml milk, my littleun is 1 shot and 150ml milk. I love me a big mug Coffeeguy, especially the first one of the morning  :P. I found I was drinking one after the other when I got up in the morning Lwowiak so my solution too was a thumping great mug  :coffee2:.

Lwowiak

I serve the beverage in a mug, because it allows me to add extra milk if the recipient wants a "weaker" coffee. Both of my daughters (adults now) enjoy coffee. I rarely add 200ml of milk for my self, but enjoy drinking from the mug as it is a very ergonomic shape. Depending on the blend and the age of the beans, I also like an intense extraction, especially if I am drinking espresso. However, too intense an extraction tends to emphasize the choc and cocoa notes too much, and I prefer a balanced espresso.  A 50-60ml extraction yields a very nice base for a milk drink as described. If the bean is a single origin, then I tend to pull shorter extractions, about 30-35ml. To get very intense and thick extractions, I intend to experiment (when I have some time) with lowering the pstat to about 1 bar (currently on 1.2 bar), and seeing if I can copy the result that Bar9 used to achieve with their Lever: http://www.jimseven.com/2009/06/02/using-a-lever-machine/ "I totally agree with the notion of abandoning all pre-conceived thoughts or “rules” for espresso when dealing with a lever piston machine. When we first got our Z9 lever I really wasn’t expecting much in terms of pulling a decent shot (direct boiler, no saturation at the group head etc), it was more about the aesthetics than anything else. However after playing around a bit it now pulls the most amazing shot! The pressure-stat (mercury switch) is set really low so the thing is useless for milk, but after letting it heat up for around an hour it’s all good to go. At the moment we’re running it single spout with synesso triple (24g) baskets. 8-10second pre-infusion and cutting the shot normally (usually take around 35seconds incl pre-infusion). The result is the thickest “espresso” you’ve ever seen. You literally chew your way through it the whole way. Now normally I’m not big on massive body, and far more excited by clean and interesting flavours, but this thing is incredible! The flavour profile is not (like you would expect) ristretto-esque either, though definitely not like a standard espresso either. I should also mention that the temps @ the head are wild too, beginning at 97C and dropping to 88C by the end of the shot. It still boggles me every time I pull a shot through it but damn it tastes good." When they first opened in Adelaide, I went out of my way for the espresso from their Z9.

askthecoffeeguy

last year I was working on a four group bosco lever machine in a busy cafe - and I had a great deal of fun (and frustration) working on this machine - again shot times go out the window as you can play around with pressure profiling and different saturation times but the frustrating thing for me was that the machine would choke randomly during the rush period and no amount of grind adjustment seemed to compensate for this changed blends to something less, er, dark, and this seemed to solve some (but not all) of the problems aparently other brands (of lever machines) are less sensitive to tamp and grind, and ive had a chance to play around with a few, but not in a busy commercial setting where I was working we looked at sinking the boiler below the bench surface and exposing the lovely e61 groups only - but we figured out that you would have to extend the water supply to the groups to get the necessary reach to bench mount them - which throws out the whole thermodynamics, and wouldve resulted in the need to run a continuous cooling flush around the group head - which proved to costly to be viable - although I know that there are others who have done it p