Eddy Gordo Posted September 20, 2016 Share Maybe my son can teach you guys(will find out), will post a link later if he wants to show off. He does some stuff for some well know coffee houses, but he still underage so its all on the down low Link to comment Share on other sites More sharing options...
iteachcoffee Posted September 20, 2016 Share Yep, didn't make a great cup. Still experimenting though.what have you tried? try relatively fine (filter grind) 12g of coffee 3x coffee weight (36g) of 50c water, leave to stand for 5 minutes add as close to 100c (or boiling water for you high altitude cats) to make up to 250 g (add 214g) let stand for 3 minutes (yes, time it!) place ABID on pre heated cup (use that leftover boiling water while waiting your 3 minutes) the nerd and Rocket-Boy 2 Link to comment Share on other sites More sharing options...
the nerd Posted September 20, 2016 Share what have you tried? try relatively fine (filter grind) 12g of coffee 3x coffee weight (36g) of 50c water, leave to stand for 5 minutes add as close to 100c (or boiling water for you high altitude cats) to make up to 250 g (add 214g) let stand for 3 minutes (yes, time it!) place ABID on pre heated cup (use that leftover boiling water while waiting your 3 minutes) Pretty similar technique as a V60 so @Monark could probably find some other videos etc online... Loads on Hario V60! Link to comment Share on other sites More sharing options...
HappyMartin Posted September 20, 2016 Share Just got a batch of Lake Kivu from Rwanda. Spent some pleasant time dialing in the bring. Got to 17g of beans and pulling a shot of 38 g n around 35 s. Then I played with temp at 92, 95 and 98. Eventually settled on 96,5. Sip and spit or I will never sleep. Not sure it's normal but the temp change seems to affect the time it takes to pull the shot. Could be I'm not tamping consistently but I have noticed this before. Anyone know if it's normal? Anyway what a geekl I have become. Almost like being back in the darkroom with trays of developer and fixer. Edited September 20, 2016 by HappyMartin iteachcoffee, Rocket-Boy, Long Wheel Base and 1 other 4 Link to comment Share on other sites More sharing options...
the nerd Posted September 20, 2016 Share Just got a batch of Lake Kivu from Rwanda. Spent some pleasant time dialing in the bring. Got to 17g of beans and pulling a shot of 38 g n around 35 s. Then I played with temp at 92, 95 and 98. Eventually settled on 96,5. Sip and spit or I will never sleep. Not sure it's normal but the temp change seems to affect the time it takes to pull the shot. Could be I'm not tamping consistently but I have noticed this before. Anyone know if it's normal? Anyway what a geekl I have become. Almost like being back in the darkroom with trays of developer and fixer. I find my second shot on my E61 group machine is often sweeter than my first. I have been tempted to get a thermometer in the group but dont particularly know how... iteachcoffee 1 Link to comment Share on other sites More sharing options...
SpruitCommuter Posted September 20, 2016 Share If you have a traditional E61 grouphead you can place an appropriately constructed/modified thermometer into the grouphead by removing the nut marked as plug in the attached diagram. check out http://www.home-barista.com/espresso-machines/monitoring-brew-temperature-e61-silvia-t1352.html Alternatively you can attach a themocouple thermometer to the outside of the group - though this will only give you a proxy for the temperature of the whole grouphead... I find my second shot on my E61 group machine is often sweeter than my first. I have been tempted to get a thermometer in the group but dont particularly know how... the nerd, HappyMartin and Long Wheel Base 3 Link to comment Share on other sites More sharing options...
iteachcoffee Posted September 21, 2016 Share I find my second shot on my E61 group machine is often sweeter than my first. I have been tempted to get a thermometer in the group but dont particularly know how... the e-61 builds heat when standing. The second shot will be significantly sweeter- unless- temperature surf. Run water through the head while grinding. A lot of it, and temperature will stabilise Link to comment Share on other sites More sharing options...
HappyMartin Posted September 21, 2016 Share the e-61 builds heat when standing. The second shot will be significantly sweeter- unless- temperature surf. Run water through the head while grinding. A lot of it, and temperature will stabiliseWould that be neccesary with the La Marzocco Linea Mini? I haven't noticed a difference but could be my palate.. Link to comment Share on other sites More sharing options...
V12man Posted September 21, 2016 Share I find my second shot on my E61 group machine is often sweeter than my first. I have been tempted to get a thermometer in the group but dont particularly know how...I know how... Eric's on home-barista sells a kit.. the nerd and SpruitCommuter 2 Link to comment Share on other sites More sharing options...
SpruitCommuter Posted September 21, 2016 Share As I understand the Linea Mini is a dual-boiler design with a PID (this is what you're using to set the temperature I presume). The grouphead design is also significantly different from the E61 - it's known as a saturated grouphead. Because of these design features the Linea will have far more temperature stability than a heat-exchanger E61 design. Have a look here: http://www.clivecoffee.com/learn/2012/05/e61-vs-saturated-brew-groups/ The HX E61 design is what requires the flush/temperature surfing: Quoting from here: http://www.home-barista.com/espresso-machines/some-thoughts-on-heat-exchanger-vs-double-boiler-espresso-machines-t9682.html Heat exchanger (HX) machines, like levers, have a single boiler that is kept at steam temperature. Fresh, cool water is drawn through a heat exchanger and flash-heated to brew temperature. The heat exchanger is a thin tube of metal that runs through the boiler. The large volume of hot boiler water, typically at least ten-fold greater than the volume of the heat exchanger, heats the brew water on the fly as the shot is pulled.Double boiler (DB) machines take a brute force approach to temperature management. Need water at two different temperatures? Fine, let's just put two separate boilers in the machine. The brew boiler is kept at brew temperature, and the steam boiler at steam temperature. Primary disadvantages are additional cost and power requirements. Would that be neccesary with the La Marzocco Linea Mini? I haven't noticed a difference but could be my palate.. HappyMartin and PhilipV 2 Link to comment Share on other sites More sharing options...
SpruitCommuter Posted September 21, 2016 Share I know how... Eric's on home-barista sells a kit..There are also DIY ideas here: http://www.home-barista.com/espresso-machines/no-more-guesswork-naked-truth-of-e61-temperature-revealed-t319.html Link to comment Share on other sites More sharing options...
SpruitCommuter Posted September 21, 2016 Share Great explanations / cutaways / diagrams for saturated and E61 groupheads: http://www.home-barista.com/espresso-machines/cutaway-of-la-marzocco-saturated-grouphead-t700.html http://www.home-barista.com/espresso-machines/e61-group-espresso-machine-detailed-interior-schematics-t397.htmlAs I understand the Linea Mini is a dual-boiler design with a PID (this is what you're using to set the temperature I presume). The grouphead design is also significantly different from the E61 - it's known as a saturated grouphead. Because of these design features the Linea will have far more temperature stability than a heat-exchanger E61 design. Have a look here: http://www.clivecoffee.com/learn/2012/05/e61-vs-saturated-brew-groups/ The HX E61 design is what requires the flush/temperature surfing: Quoting from here: http://www.home-barista.com/espresso-machines/some-thoughts-on-heat-exchanger-vs-double-boiler-espresso-machines-t9682.html Heat exchanger (HX) machines, like levers, have a single boiler that is kept at steam temperature. Fresh, cool water is drawn through a heat exchanger and flash-heated to brew temperature. The heat exchanger is a thin tube of metal that runs through the boiler. The large volume of hot boiler water, typically at least ten-fold greater than the volume of the heat exchanger, heats the brew water on the fly as the shot is pulled.Double boiler (DB) machines take a brute force approach to temperature management. Need water at two different temperatures? Fine, let's just put two separate boilers in the machine. The brew boiler is kept at brew temperature, and the steam boiler at steam temperature. Primary disadvantages are additional cost and power requirements. Link to comment Share on other sites More sharing options...
HappyMartin Posted September 21, 2016 Share Great explanations / cutaways / diagrams for saturated and E61 groupheads: http://www.home-barista.com/espresso-machines/cutaway-of-la-marzocco-saturated-grouphead-t700.html http://www.home-barista.com/espresso-machines/e61-group-espresso-machine-detailed-interior-schematics-t397.htmlThanks. Interesting. This is a side of coffee making that I have ignored. Reading that thread I think I will continue to do so. But interesting to understand it a bit better. Link to comment Share on other sites More sharing options...
Oxter Posted September 21, 2016 Share +1 on the freshness thing.I bought a Friis vacuum canister and have found that it keeps the beans fresh. Don't buy more than two weeks supply at a time though.Where did you buy it from? Link to comment Share on other sites More sharing options...
Long Wheel Base Posted September 21, 2016 Share As if we need an excuse. http://www.menshealth.com/health/health-benefits-coffee Link to comment Share on other sites More sharing options...
cadenceblur Posted September 21, 2016 Share Where did you buy it from?Coffee Hit in the UK Link to comment Share on other sites More sharing options...
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