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Question du jour- How best to dial in a grinder.

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Comments

  • Brett HBrett H
    on 1433062343:
    #nohipster  just well experienced in drinking black coffee [emoji3]. I'm so hard core I even drink the grinds at the bottom of a Turkish. Lol.
    That's not just hardcore, that's bordering on reckless ;)
    on 1433062432:
    Forgot to add that I even add my home brew grapa to my shots in the morning to warm me up. #coretto
    Yep, there it is!
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  • Cuir BelugaCuir Beluga
    I have read about the 5 cent method Db. To be honest I think I am probably underdosing a smidge but I don't think I could drink it much stronger. Puck is firm but sometimes has the tiniest pool of water sitting on top. I tried it your way GeekKopi and still got 28 secs, maybe I got to the microwave a bit quicker to turn the timer off or something  ::). Maybe I should go and buy a takeaway espresso so I know what it should taste like, maybe mine aren't as bad as I think they are  :angel:.
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  • Brett HBrett H
    on 1433066530:
    I have read about the 5 cent method Db. To be honest I think I am probably underdosing a smidge but I don't think I could drink it much stronger. Puck is firm but sometimes has the tiniest pool of water sitting on top. I tried it your way GeekKopi and still got 28 secs, maybe I got to the microwave a bit quicker to turn the timer off or something  ::). Maybe I should go and buy a takeaway espresso so I know what it should taste like, maybe mine aren't as bad as I think they are  :angel:.
    If you like a weaker coffee pack in the correct amount for your portafilter (not less) and grind finer.  You'll extract less volume in 30sec from pulling up the lever and it will be less caffeinated.  I love a ristretto... It is my shot of choice.  Not dosing appropriately for your machine will make good extractions an approximate proposition.  To dose I just use my portafilter basket (wiped clean and dry) to measure the beans in a level dose; and, I grind that single dose in my empty grinder.  I've gone a bit high tech and am a second identical basket for the measuring now.  It's an 18g VST... Spoiled Eh!
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  • Cuir BelugaCuir Beluga
    Makes sense Brett, thanks, I will have a fiddle about tomorrow when people are at work and school  8).
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  • GeekKopiGeekKopi
    on 1433066987:
    If you like a weaker coffee pack in the correct amount for your portafilter (not less) and grind finer.  You'll extract less volume in 30sec from pulling up the lever and it will be less caffeinated.  I love a ristretto... It is my shot of choice.  Not dosing appropriately for your machine will make good extractions an approximate proposition.  To dose I just use my portafilter basket (wiped clean and dry) to measure the beans in a level dose; and, I grind that single dose in my empty grinder.  I've gone a bit high tech and am a second identical basket for the measuring now.  It's an 18g VST... Spoiled Eh!
    VST Brett. Snob much? :) I've tried but I have failed with a VST. they are not forgiving. I find my synesso basket a good compromise.
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  • GeekKopiGeekKopi
    on 1433062158:
    I don't add milk to my coffee, however I do add about 3 grams of sugar, always have always will. The hipsters will ridicule you, tell you you have an uneducated palate and that you have in fact committed the 8th deadly sin, followed by the statement that our coffee is so naturally sweet it doesn't need sugar (unlike that over roasted Italian Robusta) then attempt to educate you with ways of breaking your addiction to the evil substance (sugar) absolute rubbish. So, what I'm saying is, have you tried a shot with a small amount of sugar, it may surprise you. And to the hipsters I'm saying it's my coffee, I made it/paid for it and will add sugar jf I want to. I don't visit a coffee establishment on the Main North Road anymore simply because I got tired of the very obvious hipster attitude. That's my rant for the week. :stir
    great post DB, Nothing wrong with sugar, I add it to turkish, one teaspoon of sugar to each teaspoon of coffee. Also, espresso with sugar is the Italian way - and there is nothing wrong with robusta, as I like a percentage of it with my arabica. When I started drinking espresso straight up I used to add sugar to it as I was used to doing it with Turkish but then I cut down and now I don't add any sugar to coffee. And regarding roasts, I like them dark bitter sweet and not tasting like grapefruit juice.
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  • Brett HBrett H
    on 1433078244:
    VST Brett. Snob much? :) I've tried but I have failed with a VST. they are not forgiving. I find my synesso basket a good compromise.
    Certainly not a Snob mate.  Coffee pain-in-the-butt certainly but the Snobs aren't for me!  To much working the threads with faux science and what-not for sales.  I'll stick with the boat-rockers speaking their largely educated, enlightened and intelligent minds.
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  • Dry_bean.Dry_bean.
    on 1433146667:
      I'll stick with the boat-rockers speaking their largely educated, enlightened and intelligent minds.
    Whatcha talkin bout. :stir
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  • askthecoffeeguyaskthecoffeeguy
    It's all about the notes (language warning):
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  • KevohereKevohere
    on 1433168458:
    It's all about the notes (language warning):
    :rofl: Well noted  :exclaim:
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  • GeekKopiGeekKopi
    on 1433146667:
    Certainly not a Snob mate.  Coffee pain-in-the-butt certainly but the Snobs aren't for me!  To much working the threads with faux science and what-not for sales.  I'll stick with the boat-rockers speaking their largely educated, enlightened and intelligent minds.
    Same here. I'm a pain in the wife's butt when I make coffee at home, and to quote her "I could have driven to a cafe, ordered 2 coffees and brought them home by the time you measure beans in and grinds out"
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