Coffee machine

[V12man]

Thanks! Makes sence. Is this also tru for perculators?

Yes - generally drip coffee requires a courser grind than espresso - but it's not an absolute rule - more like a 90% rule.

[V12man]

I am extremely jealous. Thats the exact grinder I dream of.

The bigger brother is what you dream about.... The Robur Electronic....

[SimpleDom]

And this is my new toy.... still in the box..... going to the office...

Where from?

[Pieter1]

 

Yes - generally drip coffee requires a courser grind than espresso - but it's not an absolute rule - more like a 90% rule.

Alright. I don't like espresso all that much. So I'll just fool around with the grind...

[SimpleDom]

Alright. I don't like espresso all that much. So I'll just fool around with the grind...

You haven't had that one shot leaving you bewildered and forever searching for that same perfection only to be eternally disappointed by restaurants everywhere?

[Pieter1]

 

You haven't had that one shot leaving you bewildered and forever searching for that same perfection only to be eternally disappointed by restaurants everywhere?

That is how I feel about filter coffee...

[V12man]

Where from?

Ben at Importalia - new machine is coming from Foodserv..... soon.....

[Jocklaw]

I'm not sure how to phrase the question but what does the size of the ground or coarseness of the ground bean do to the taste of the coffee?

the quality of your shot of espresso is due to the marriage between the fineness of the grind and the tamping pressure ( textbook definition is 20kgs). Your flow of espresso should look like a mouse tail. The bean will determine flavor.

[Weight Weenie]

You haven't had that one shot leaving you bewildered and forever searching for that same perfection only to be eternally disappointed by restaurants everywhere?

 

Ah yes, the "god shot".

[V12man]

I'm not sure how to phrase the question but what does the size of the ground or coarseness of the ground bean do to the taste of the coffee?

Everything you want to know (and a LOT you don't) about particle sizes and grinder... http://www.home-bari...ffee-t4203.html and http://www.home-bari...ons-t29933.html - lots of links and even a couple of videos to watch... and finally - http://www.home-barista.com/grinders/titan-grinder-project-can-it-beat-mazzer-robur-t4499.html

Edited July 8, 2014 by V12man

[Wayne Potgieter]

Everything you want to know (and a LOT you don't) about particle sizes and grinder... http://www.home-bari...ffee-t4203.html and http://www.home-bari...ons-t29933.html - lots of links and even a couple of videos to watch... and finally - http://www.home-barista.com/grinders/titan-grinder-project-can-it-beat-mazzer-robur-t4499.html

awesome...bedtime reading

[Pieter1]

 

Everything you want to know (and a LOT you don't) about particle sizes and grinder... http://www.home-bari...ffee-t4203.html and http://www.home-bari...ons-t29933.html - lots of links and even a couple of videos to watch... and finally - http://www.home-barista.com/grinders/titan-grinder-project-can-it-beat-mazzer-robur-t4499.html

Thank you so much!! Awesome!!

[V12man]

awesome...bedtime reading

And I added another thread too - going to take a while to get through all of those... might take a few evenings.... Coffee nerdism at it's best...

[iteachcoffee]

Thanks! Makes sence. Is this also tru for perculators?

it is true for all methods, too fine, and too many of the solubles are released, ensuring bitterness, also too hot will cause this or too long a contact time. We call this over-extraction. The opposite isalso true, under-extraction tastes sour...

[iteachcoffee]

the quality of your shot of espresso is due to the marriage between the fineness of the grind and the tamping pressure ( textbook definition is 20kgs). Your flow of espresso should look like a mouse tail. The bean will determine flavor.

sort of...

[the nerd]

I have these over and under extraction issues with my Pavoni, its so finicky to get dialled but once its in its that perfect espresso!