V12man Posted July 8, 2014 Share 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. Link to comment Share on other sites More sharing options...
V12man Posted July 8, 2014 Share I am extremely jealous. Thats the exact grinder I dream of. The bigger brother is what you dream about.... The Robur Electronic.... iteachcoffee 1 Link to comment Share on other sites More sharing options...
SimpleDom Posted July 8, 2014 Share And this is my new toy.... still in the box..... going to the office...Where from? iteachcoffee 1 Link to comment Share on other sites More sharing options...
Pieter1 Posted July 8, 2014 Share  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... Link to comment Share on other sites More sharing options...
SimpleDom Posted July 8, 2014 Share 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? Oxter 1 Link to comment Share on other sites More sharing options...
Pieter1 Posted July 8, 2014 Share  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... Link to comment Share on other sites More sharing options...
V12man Posted July 8, 2014 Share Where from?Ben at Importalia - new machine is coming from Foodserv..... soon..... Wayne Potgieter and SimpleDom 2 Link to comment Share on other sites More sharing options...
Jocklaw Posted July 8, 2014 Share 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. Link to comment Share on other sites More sharing options...
Weight Weenie Posted July 8, 2014 Share 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". iteachcoffee and SimpleDom 2 Link to comment Share on other sites More sharing options...
V12man Posted July 8, 2014 Share 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 1 Link to comment Share on other sites More sharing options...
Wayne Potgieter Posted July 8, 2014 Share 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.htmlawesome...bedtime reading Link to comment Share on other sites More sharing options...
Pieter1 Posted July 8, 2014 Share  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.htmlThank you so much!! Awesome!! Link to comment Share on other sites More sharing options...
V12man Posted July 8, 2014 Share 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... Pieter1 1 Link to comment Share on other sites More sharing options...
iteachcoffee Posted July 8, 2014 Share 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... Link to comment Share on other sites More sharing options...
iteachcoffee Posted July 8, 2014 Share 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... Link to comment Share on other sites More sharing options...
the nerd Posted July 9, 2014 Share 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! Link to comment Share on other sites More sharing options...
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