Espresso nerds in the house?

[Rangen]

Chilling your espresso is like boiling your ice cream.

 

[WPerry]

Chilling your espresso is like boiling your ice cream.

Even when I'm having an affogato, I don't want my espresso chilled.

 

[MarcelNL]

Now the learning curve begins, not fancy, but I think it will work for me
View attachment 319594

you should be set, the only potential thing to check out is to see if that portafilter is pressurized or not...(I'm not familiar with that Delonghi machine)

(pressurization is using a trick added to a portafilter to allow for poor grinders and/or stale coffee, but if you have those two points covered the pressurization disc is a handicap)

 

[Bodine]

It came with 2 sets of filters, pressurized and non, single and double shot sizes.

 

[MarcelNL]

It came with 2 sets of filters, pressurized and non, single and double shot sizes.

then you should be good to go!
Forget single dose, as it is far easier to mess up a single shot...most pro baristas make double shots and if need be throw away half.

 

[WPerry]

Even when I'm having an affogato, I don't want my espresso chilled.

Speaking of affogato, anyone have a favorite ice cream for the job? I know about the Hoffman vid, but I'm not making my own. My favorite, so far, is Tillamook Vanilla Bean.

 

[SolidSnake03]

my setup but it has changed slightly.

View attachment 319326

if i have time on the weekends, i roast. but it's even harder to find green beans..


View attachment 319327

Amazing set up! Folks often joke about endgame but honestly that Weber and the La Marzocco is pretty much it as long as you don’t want to do all the technical stuff that something like the Decent Espresso can do.

 

[ethompson]

Opened up a new bag - super light roast bourbon. Not only is the roast light but the flow rate is high too. first time I’ve ever had to really work hard with my hand grinder.

 

[MarcelNL]

super light means super hard, and that you need to grind super fine, and extract super hot...
If it's just a few days post roast it will need to rest some more, the lighter the longer...up to a week.

You'll know it is getting in the zone when the flow rate is getting lower.

 

[ethompson]

super light means super hard, and that you need to grind super fine, and extract super hot...
If it's just a few days post roast it will need to rest some more, the lighter the longer...up to a week.

You'll know it is getting in the zone when the flow rate is getting lower.

This one got vac sealed at 12 days off roast and has been in my freezer for at least two months since. Was just new for me to have to really work at grinder with my hand grinder, really the crank spins quite freely. Its. Definitely a combination of how fine I have to go with how hard the beans are. In the plus side it’s a terrifically bright, sweet, and tropical cup!

 

[WPerry]

There's a "Damn Courier!" thread about knives being delayed during shipping, but I'm going through that right now with some beans. I ran out of beans early in the week, but didn't pick up any locally because the beans that I'd ordered hit St Paul - 10 miles away, at best - on Tuesday... but then they ****ing sat there. They're finally out for delivery, supposedly any time within the next 90 min or so, but I'm in desperate need... If I have to drink another cup from the carbonized ****ing beans that my wife likes, I'mma flip out.

 

[mengwong]

For any sous vide cold brew nerds who happen to have a spare ultrasonic jewelry cleaner lying around

https://interestingengineering.com/innovation/sound-waves-cold-brew-coffee

 

[MarcelNL]

interesting, yet you'd need to demolish the US cleaner in ordert to take out the US motor...
I'll give something similar a try, I should be able to put the cafelat robot in my US Vinyl cleaner (a 6L version), probably need to develop something that will keep the water in the US bath from the receiving cup....

 

[MarcelNL]

For any sous vide cold brew nerds who happen to have a spare ultrasonic jewelry cleaner lying around

https://interestingengineering.com/innovation/sound-waves-cold-brew-coffee

 

[MarcelNL]

 

[ethompson]

With the installation of the group thermometer I’ve finally finished this project. While I’ve certainly lost some of the simplicity of a dipper lever design and outcome is a little too steampunk for my tastes - it makes damn fine coffee. This has been idling for 90 minutes now and the group hasn’t over heated at all. In fact I had to raise the boiler temp a bit to get it warm enough for brewing. I can pull back to back shots without overheating until the boiler is empty. With the additional of the pressure relief valve on the piston I’m also routinely getting 18g in 41g out without and Fellini funny business.

Along the way I had a few too many ideas though. Having to resist the urge to go off and build my own spring lever…

 

[MarcelNL]

I true Frankenlever !
Did you consider adding the naked datalogging system?

 

[ethompson]

I true Frankenlever !
Did you consider adding the naked datalogging system?

I decided that was one bridge too far in terms of technology in the morning. As it is there are more buttons to push and screens to look at than I really want first thing in the morning.

 

[MarcelNL]

yeah I was just curious, I personally think it's for next level OCD ;-)

 

[WPerry]

I've generally been happy with my DF64 grinder, but getting a precise grind setting can be tough with the distance between the "bean" indicator and the dial, 'specially when you're swapping between different types of beans. With a new CNC machine in my shop, I decided to take the opportunity to design/machine a simple collar pointer. It's actually helped out quite a bit in the few days that I've used it, with shot time variation way going down.

This is obviously out of 1/4" ply, but I'll probably make one to match the planned walnut side panels for my Profitec lever (I still need to pull off the panels and get some measurements on the recesses and fastening points).

 

[MarcelNL]

nice, I never got further than putting a black dot on the collar using a sharpie ;-)
(have to say that the adjustments needed are minute since I installed the 83mm SSP red speed burrs and broke them in)

 

[dchang21]

new puq navigator from the makers of puq press
WDT tools are really getting out of hand. and yeah, it will probably sell out and months backordered...

 

[jedy617]

Wouldn't buy it but looks cool lol

 

[WPerry]

I've seen a couple of these motorized WDT tools but, if you're going to go that far, throw the friggin' planetary gears in there, too.

 

[mengwong]

Maybe they wanted to do that, until someone accused them of just adding epicycles

 

[mockit]

I think you’re talking about two different things. Properly steamed milk is important, sure, but making a heart or whatever is purely aesthetics. Some people enjoy the aesthetics, but it doesn’t change the taste of the drink.

I think it may have been mentioned but imo latte art is more than just aesthetics. You can't do very good latte art without proper milk texture. Anecdotally I find that cafes that do not have a good latte art culture also pour crappy milk texture. You can certainly have good milk texture without latte art but it doesn't seem to happen very often. Maybe the place Ed mentions nails it. IMO the perfect cappuccino is just barely too thick for a fine rosetta. For that reason you will see some places do "slow-settas" or big chunky infused hearts to compensate. Old school cafe vivace style. IYKYK Seattle.