espresso making mags?

[Doremite]

Ethiopian Suke Quto. 17g in 38g out about 40 seconds. Probably could have cut it a few seconds earlier to get a true 1:2 and avoid a touch of blonding. Was passed along to Mrs. Doremite so I am just going to believe it tastes as good as it looks.

Will spare you all any latte art attempts.

[neufox47]

Anyone get oil spots like this? This is halfway through drinking, but I’ve been getting some of these in some of my shots. Generally with light roast Ethiopians and long extraction times on a lever flair 58. I don’t know if this is a norma thing or a sign of something wrong.

[Doremite]

I can’t speak to its normality with any authority but it isn’t something I’ve noticed in my extractions. How’s the body? Thin?

[tgapp]

Anyone get oil spots like this? This is halfway through drinking, but I’ve been getting some of these in some of my shots. Generally with light roast Ethiopians and long extraction times on a lever flair 58. I don’t know if this is a norma thing or a sign of something wrong.

Interesting - I've never seen that before. How fine is your grind? How does the shot taste?

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[old goat]

Dare I post about the the phenomenon of judging food--espresso, bread, pizza, etc--based on how it looks? We need an app that allows us to post taste and smell. Some kind of molecular analyzer at the upload end and a molecular synthesizer at the download end. Maybe Eliz. Holmes can work on it while she's in prison.

[neufox47]

Interesting - I've never seen that before. How fine is your grind? How does the shot taste?

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One of them tasted amazing. The others were typical run of the mill but decent shots. I don’t think I’d notice if I weren’t looking.

Grind is quite fine. Almost as fine as my Ascaso grinder will go before hitting burrs..

[abraham]

Is that the new grinder? Does it need checking or cleaning before you use it? Just a thought for a place to look.

[Doremite]

Yo tgapp. This thing is rad!!!

[tgapp]

One of them tasted amazing. The others were typical run of the mill but decent shots. I don’t think I’d notice if I weren’t looking.

Grind is quite fine. Almost as fine as my Ascaso grinder will go before hitting burrs..

If I had to guess you might be grinding too fine. How does the puck look when you knock it out? What are the shot metrics?

I'd rather have something taste good and look funny than have a shot that looks great but tastes terrible.



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[tgapp]

Yo tgapp. This thing is rad!!!

Oh damn. Congrats dude!! I'm so stoked for you. Great machine - what have you been pulling on it?

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[Doremite]

Just this so far. I am only about 10 shots in so working the feel of the paddle. Your vid was helpful for me to figure out what I am trying to accomplish. Fairly shocked how everything is flowing pretty well. I have a lot to learn but nothing I’ve extracted was a fail/sucked. I have to go a lot finer on the grind v my Expobar.

https://www.briocoffeeworks.com/products/calypso

[tgapp]

Yemen Mokha Haaraz AA+ Fresh - 18g in, 44 out, 72 second total extraction - 9 days off roast (should wait longer but I'm an inpatient fuck). First shot is stirred (just thought it looked wild), second is right out of the machine. Like dark chocolate covered cherries. So thick you can stand a spoon up in it, almost.

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[Doremite]

^Damn!

[jm2e]

I haven’t had a cup of coffee in three weeks because of some chronic heartburn that’s blown up.
From 2-4 cups/day to nothing.
FML


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[tgapp]

on tuesdays, after your wife finally decides to leave you, we drink absolutely absurd espresso for the hell of it




this is the panama elida estate natural gesha reserve lot - cost to make this shot was around $2.50 (starting with green beans), compared to the normal $.50 that a shot of premium espresso normally costs me.

pineapple, mandarin oranges, floral, sweet. 80 seconds, 18g in, 50 grams out.

[aragon]

Pretty sure this is getting close to sacrilege with beans this good (read: expensive) but wanted to try lengthen the flavour of these beans a bit... so made an espresso and tonic!




https://www.rossocoffeeroasters.com/collections/goldseries/products/la-esperanza-natural-laurina

Varietal	Laurina
Process	Natural
Farm	Granja La Esperanza
Producer	Rigoberto & Luis Eduardo Herrera
Geography	Trujillo, Valle del Cauca, Colombia

Tools: Breville Double Boiler and Orphan Espresso Pharos grinder
Technique: 20g in, 45g out, 200 deg F, 75 seconds total extraction

[tgapp]

Pretty sure this is getting close to sacrilege with beans this good (read: expensive) but wanted to try lengthen the flavour of these beans a bit... so made an espresso and tonic!




https://www.rossocoffeeroasters.com/collections/goldseries/products/la-esperanza-natural-laurina

Varietal	Laurina
Process	Natural
Farm	Granja La Esperanza
Producer	Rigoberto & Luis Eduardo Herrera
Geography	Trujillo, Valle del Cauca, Colombia

Tools: Breville Double Boiler and Orphan Espresso Pharos grinder
Technique: 20g in, 45g out, 200 deg F, 75 seconds total extraction

Damn yeah, I love Laurina. I drink it most afternoons since it's got so little caffeine - mostly as a pour over, but sometimes as espresso. I wish I could find natural Laurina green, all I have is the washed variant.

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[Doremite]

on tuesdays, after your wife finally decides to leave you, we drink absolutely absurd espresso for the hell of it.

Sorry to hear, T. Hope you’re doing ok.

[neufox47]

Sorry to hear, T. Hope you’re doing ok.

Same here Tgapp. Hoping your days get brighter soon.

[tgapp]

Sorry to hear, T. Hope you’re doing ok.

Same here Tgapp. Hoping your days get brighter soon.

thanks guys but it's pretty hard to be pissy when you have dogs to cuddle and bougie AF espresso to drink.

plus i got to ski today, and i'll get to ski tomorrow, and then i'll get to ski more on friday and saturday. maybe thursday too just for good measure.

[PowderAlltheTime]

Do you think this is a good explanation for flow control?
https://www.youtube.com/watch?v=AlKT1u-3lGU

[tgapp]

Do you think this is a good explanation for flow control?
https://www.youtube.com/watch?v=AlKT1u-3lGU

Generally, that's accurate, great overview of the benefits of low profiling. What I will say is that the demo they gave of a gradual ramp is a very traditional gradual ramp, and there really isn't that big of a difference between that style of recipe and what most top tier machines have been able to do during pre infusion. As a consequence of that, my recipe definitely looks different, but I'm sure they're also making great coffee with that recipe.

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[tgapp]

https://www.home-barista.com/buysell...co-t80196.html

PSA on a GREAT machine at a great price for any Denver-based mags.

Holy shit this is a good deal. Add flow control for $170 and you have a machine that is a $3k value.


Killer fucking deal.

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[neufox47]

What’s up with all these cold brew espresso machines I suddenly see advertised all over? I’m going to give it a shot in my flair because why not, but any tips or tricks? Recipe I saw said room temp water, 60 second bloom, pull through at normal pressures.


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[Doremite]

What’s up with all these cold brew espresso machines I suddenly see advertised all over? I’m going to give it a shot in my flair because why not, but any tips or tricks? Recipe I saw said room temp water, 60 second bloom, pull through at normal pressures.


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Why? Just not sure this will create a more enjoyable drinking experience. I will stay tuned for the TR.

I have a soft spot in my heart for Expobar. I’ve owned two office levers. I am sure the brewtus is a killer set up.