the nerd Posted June 24, 2016 Posted June 24, 2016 Those baskets are funny things. Amongst others I have a Strada and an IMS, they both require different grind settings. They are full of trickery... cant get two shots the same out of it...
cadenceblur Posted June 24, 2016 Posted June 24, 2016 I've found that with consistent dose, and distribution my shots are consistent. I use a needle to distribute. It's when I use the ims that things going funny. Need to grind coarser.
mon-goose Posted June 24, 2016 Posted June 24, 2016 My brother in law and his brother roast and do their own coffee. Here is their website if anyone is interested. They do most things coffee related. Any feedback would be useful http://www.brucoffeeroasters.co.za/
Allrounder Posted June 24, 2016 Posted June 24, 2016 who is the hubber or cyclist with the coffee shop in CT? Or just the shops name will be enough.
SimpleDom Posted June 24, 2016 Posted June 24, 2016 who is the hubber or cyclist with the coffee shop in CT? Or just the shops name will be enough.Iteachcoffee = Truth Sent from my SM-G928F using Tapatalk Allrounder 1
iteachcoffee Posted June 24, 2016 Posted June 24, 2016 They are full of trickery... cant get two shots the same out of it... consistency is the key, grind, volume, dose, tamp, handling of porta-filter, immediate insert and brew, and keeping handles hot!
iteachcoffee Posted June 24, 2016 Posted June 24, 2016 Iteachcoffee = Truth Sent from my SM-G928F using Tapatalkhello!
HappyMartin Posted June 26, 2016 Posted June 26, 2016 Having much fun with the Linea Mini. Bought a tamping stand and a crotchless portafilter. the nerd and cadenceblur 2
HappyMartin Posted June 26, 2016 Posted June 26, 2016 It's not very impressive at the moment. I'm not doing badly with the extraction as far as I can see. Taste is impressive to me. I'm just not grooving it at the moment. I'm fumbling around. It will come I suppose. I will try shoot a video of the extraction tomorrow. I gave the grinder a thorough clean this morning. Right down to the burrs. Should have done that ages ago. Fortunately with the Simonelli the adjustment is on the bottom burr so removing the top one and getting in to clean doesn't require dialing in the grinder again.
V12man Posted June 27, 2016 Posted June 27, 2016 It's not very impressive at the moment. I'm not doing badly with the extraction as far as I can see. Taste is impressive to me. I'm just not grooving it at the moment. I'm fumbling around. It will come I suppose. I will try shoot a video of the extraction tomorrow. I gave the grinder a thorough clean this morning. Right down to the burrs. Should have done that ages ago. Fortunately with the Simonelli the adjustment is on the bottom burr so removing the top one and getting in to clean doesn't require dialing in the grinder again.Maybe watch some youtube videos of Matt Perger - the aussie ex world champ's technique - he is pretty slick ito efficient technique - as they most all are at that level.
HappyMartin Posted June 27, 2016 Posted June 27, 2016 Maybe watch some youtube videos of Matt Perger - the aussie ex world champ's technique - he is pretty slick ito efficient technique - as they most all are at that level.Will do thanks. It's going to take time. On the plus side I think quality is up by quite a bit. It's just erratic. Talking about espresso here. I'm also drinking more americanos than I used to. Having hot water on tap has caused that. Milk frothing is very hit and miss and making just two a day for my GF and I it will take a while to get it sorted. Perhaps I should just buy 4 l of milk and go for it but I feel very odd wasting food.
Frosty Posted June 27, 2016 Posted June 27, 2016 (edited) Will do thanks. It's going to take time. On the plus side I think quality is up by quite a bit. It's just erratic. Talking about espresso here. I'm also drinking more americanos than I used to. Having hot water on tap has caused that. Milk frothing is very hit and miss and making just two a day for my GF and I it will take a while to get it sorted. Perhaps I should just buy 4 l of milk and go for it but I feel very odd wasting food.try with sunlight liquid and water until you find the sweet spot, then the milk is not wasted. Edited June 27, 2016 by geraldm24 HappyMartin 1
V12man Posted June 27, 2016 Posted June 27, 2016 Will do thanks. It's going to take time. On the plus side I think quality is up by quite a bit. It's just erratic. Talking about espresso here. I'm also drinking more americanos than I used to. Having hot water on tap has caused that. Milk frothing is very hit and miss and making just two a day for my GF and I it will take a while to get it sorted. Perhaps I should just buy 4 l of milk and go for it but I feel very odd wasting food.You can practice frothing with a drop of dishwashing liquid and water in the jug - much cheaper than milk - don't bother trying to mix the dishwashing soap - just add it and go for it. HappyMartin 1
SimpleDom Posted June 27, 2016 Posted June 27, 2016 Maybe watch some youtube videos of Matt Perger - the aussie ex world champ's technique - he is pretty slick ito efficient technique - as they most all are at that level. This is great:
V12man Posted June 27, 2016 Posted June 27, 2016 This is great: I like his trick with the sliding cloths on the drip dray - very slick, as is his use of a canning funnel to break up any clumps in the grind.
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