View Full Version : The Coffeehouse.... Baristi, Barista, Bariste
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Smashin!:)
Okies, after much experimenting and learning, I've just pulled this double shot, which is much closer to the results I'm aiming for - and it tasted FAB:
https://imagizer.imageshack.com/v2/1024x768q90/923/VPSkDS.jpg https://imagizer.imageshack.com/v2/1024x768q90/924/vzUGbr.jpg
:cool:
Marco.
looks much better. good colour and texture
Cheers, mate. Wanna know what made the biggest difference, out of all the things I tried?
Ensuring that the portafiller (namely the basket containing the grinds inside) is ABSOLUTELY level BEFORE tamping!:) The grinds must be evenly distributed inside the filter, otherwise the quality and consistency of the pour is adversely affected.
Also, when filling up the filter basket with grinds, and before tamping, you need to ensure that the grinds are evenly distributed, and not leave any 'peaks'/mounds or empty spaces inside the filter basket. Spending a few seconds levelling out the grinds pays off, by improving the evenness of the subsequent tamp.
It's the ONLY way you get a nice even pour and a rich, smooth taste...
What was also significant, aside from spending the required amount of time optimising the grind setting for the beans used, and I can't stress just *how important* that stage is, was positioning the cup on the machine, so that the coffee pours down the edges and flows into the middle of the cup.
That defo encourages the development of a nice crema...... As opposed to simply aiming it down the middle of the cup!
Oh and sparkling water doesn't work, at least on my machine. It just inhibited not only the pour, but also weirdly the generation of steam for frothing the milk. Still water is best.
So, to recap.... The main thing I've learned is that, for me anyway, genuinely EVEN distribution of the grinds is an absolute must for best results, so in that respect the little distributor tool I bought has been invaluable. Next I want to see if tamping down further, with an actual tamper (not a distributor), before producing the coffee, will yield even better results... All good fun!:cool:
Marco.
Cheers, mate. Wanna know what made the biggest difference, out of all the things I tried?
Ensuring that the portafiller (namely the cup filter contents/coffee grinds inside) is/are ABSOLUTELY level BEFORE tamping!:) The grinds must be evenly distributed inside the filter, otherwise the quality and consistency of the pour is adversely affected.
Also, when filling up the filter/portafiller with coffee grinds, and before tamping, you need to ensure that the grinds are evenly distributed, and not leave any 'peaks' or empty spaces inside the filter. Spending a few seconds levelling out the grinds pays off by improving the evenness of the subsequent tamp.
It's the ONLY way you get a nice even pour and a rich, smooth taste...
What was also significant, aside from spending the required amount of time optimising the grind setting for the beans used, and I can't stress just *how important* that stage is, was positioning the cup on the machine, so that the coffee pours down the edges and flows into the middle of the cup.
That defo encourages the development of a nice crema...... As opposed to simply aiming it down the middle of the cup!
Oh and sparkling water doesn't work, at least on my machine. It just inhibited not only the pour, but also weirdly the generation of steam for frothing the milk. Still water is best.
So, to recap.... The main thing I've learned is that, for me anyway, genuinely EVEN distribution of the grinds is an absolute must for best results, so in that respect the little distributor tool I bought has been invaluable. Next I want to see if tamping down further, with an actual tamper (not a distributor), before producing the coffee, will yield even better results... All good fun!:cool:
Marco.
yes even distribution is crucial as is making sure there are no weak links in the puck. reason is that the water will take least path of resistance and mostly travel through the same section of coffee.. i use my levelling tool to skim top after i tamp as i always tamp slightly off. I guess many do. so the tool skims high bit off and i can either redistribute or remove the do a final tidy tamp.
warming the group head up and the portafilter is important as is cup.
I run a little water thro group into cup, and i use the hot tap to clean and heat the porta.. most important is to dry the basket thoroughly.. a damp edge will provide a weak point...
getting a knockbox will help too
These are 2 tools I use for distro and levelhttps://uploads.tapatalk-cdn.com/20200804/5e4617c745ce2391ac8aa0c474d702d4.jpg
Yum.. Just ready for thishttps://uploads.tapatalk-cdn.com/20200804/217d5cfc0fdb50ba85478f44771579aa.jpg
yes even distribution is crucial as is making sure there are no weak links in the puck.
Yup, ^^ *EXACTLY THIS* ^^
Especially your point about the puck. I think too many folk underestimate that vitally important aspect of the process, so it should be up there in flashing lights, in any 'Barista manual', for how to optimise an espresso!
Btw, since we're talking about levelness, have you ensured that your machine is anally *100% level* on your worktop? That's bound to also make a difference... If not, get yer spirit level out! I've just done mine, by adding a little packing at the edges, although is was already almost spot on.
I use my levelling tool to skim top after i tamp as i always tamp slightly off. I guess many do. so the tool skims high bit off and i can either redistribute or remove the do a final tidy tamp.
Interesting.... So you reckon it's best to tamp FIRST, before using a levelling tool? I do it the other way round, as do most 'experts' I've seen on YT.
warming the group head up and the portafilter is important as is cup.
Which part of the machine is the "group head"? And how do you warm the portafiller, other than simply switching the machine on and waiting for the water to warm up?
I switch my machine on, and it tells me when the water is up to temp, then simply pour the coffee.
I run a little water thro group into cup, and i use the hot tap to clean and heat the porta..
That's the bit I'm trying to get my head around, as I don't get what you mean:scratch: First of all I need to know what the "group head" is....
most important is to dry the basket thoroughly.. a damp edge will provide a weak point...
getting a knockbox will help too
Yup, good point. I always throughly dry mine. In terms of a 'knockbox', I just use a flat-bladed knife to scrape the puck out from the basket, and put the contents onto the soil in the garden, as coffee grinds provide good nutrients. Then wash the residue out afterwards.
In that respect, I can't see how a 'knockbox' would improve matters? But I stand to be corrected!:)
Marco.
grouphead is where the portafilter slots in.. its metal and has a metal screen.. just run water through it for 5 secs into your cup.. it cleans and heats it; heats cup too.. just before pour, empty cup and dry it. itll be nice and hot. water comes out at 90+c as it would for coffee just without the filter in.. I used to have filter in too but ive grown to use hot water from tap. running it all over and through filter.. cleans it and heats it without dismantling. i just leave puck in til next use and just knock it into box..
i use this one but there are plenty available at all wallet sizes... https://www.amazon.co.uk/Sage-BES100GBUK-Knock-Coffee-Silver/dp/B00I69XEXM/ref=sr_1_5?crid=37HX1JJM8D6HR&dchild=1&keywords=knockbox+coffee&qid=1596552492&sprefix=knockbox%2Caps%2C171&sr=8-5
Ok, good stuff. I'm with you now!
However, in terms of leaving the puck in until the next time, and just knocking it out, you'd still need to wash out the basket afterwards, no? And then it's wet, so you'd have to wait until it's dry before you can refill it with coffee, surely?
Just trying to understand your rationale for that....
That's why I like to start the morning with a clean (puck-free) dry-as-a-bone basket, ready for making a fresh coffee. However, if you can justify to me a good reason for leaving the puck in overnight, and just knocking it out in the morning, then I'm 'all ears'!:)
Marco.
yeah it gets washed with the hot water i use to heat it.. shake out the water and dry basket with a cloth.. lots of ways to achieve this but thats my way. every now and then it gets a good clean with a tablet along with the group etc
So do you always tamp first, THEN use the distributor? I've been doing it the other way round, and so have most folks I've watched on YT:)
Marco.
So do you always tamp first, THEN use the distributor? I've been doing it the other way round, and so have most folks I've watched on YT:)
Marco.
i distribute evenly as i can. first tamp, which isnt too hard then test and adjust depth, then full tamp.. just my way, not essential by any means. there are plenty ways to skin the proverbial cat
Ok, that's cool. I might try it round the other way and see what happens:)
IME so far though, the distributor performs the more important role, as it also tamps to a degree (which is often enough), but also evenly distributes the grind, which for me makes more of a significant difference to the results obtained.
Marco.
I don't make anything that looks as good as Grants, but I do like my routines - no special tamping or levelling tools, but I do tap the side of the basket several times before tamping, it can be quite a surprise how much the level of the powder drops after a few sharp taps.
Many years ago I used to work on PVC powders and one of the specifications to be tested was "packing density" - vibrations make the smaller particles fill the voids between the larger ones, you can get a 5 - 10% drop in volume with a few knocks.
Wednesday alreadyhttps://uploads.tapatalk-cdn.com/20200805/63735873c62e5828bd70aa665101e14c.jpg
Coolz... Could you do me a favour later mate, and show me one of your espressos, before milk is added? Just wanna see what the crema looks like with your machine:)
Marco.
Coolz... Could you do me a favour later mate, and show me one of your espressos, before milk is added? Just wanna see what the crema looks like with your machine:)
Marco.
was one a few pages back
That's a triple or quad ready for milkinghttps://uploads.tapatalk-cdn.com/20200805/5a193e558f10f7a9dc54569930fdeb3a.jpg
That's a flat white cup.
are you using the unpressurised filter yet, or the one with a few holes in outer..the double wall
Ah, so you stir/mix in the crema then, rather than leave it 'au natural' before adding the milk? That's what it looks like anyway... Do you find that works better than not stirring it?
Don't know what you mean by an 'unpressurised' filter. The machine came with three filters (one for pods, which will never be used), a deeper one for doubles, and a shallower one for singles. Aside from that, I can't see any difference between them or any indication that one might be 'unpressurised'...
Both simply clip into the portafiller, via a *very tightly* sprung 'push fit'.
Marco.
got a picture of the filters.. inside and bottom?
no, i was stirring a little vanilla into it. thats a latte art spoon so very thin with different ends .. as long as the crema covers surface its fine, as when micro foam is added it will merge with crema producing the thicker finished effect.. its a wide cup after all
Scroll down here mate, and you'll see pics of the one cup and two cup filters: https://smegspares.co.uk/category/smeg-ecf01rduk-spare-parts-accessories/5912?page=1
Handy to have a spares place like that, eh?:)
Could you do me a pic of a 'naked' espresso later, just to see what your crema looks like, straight out of the machine with nothing added?
Marco.
doesnt show outer bottom but they look pressurized(doublewall)ones.. some machines come with both... no matter.:)
dont have a naked...yet
Let's see one then, lol!:)
The outer bottom of both filters just looks like solid plain silver, there're nothing else visible. Anyway, do me a naked espresso later please!:cool:
Marco.
https://images.squarespace-cdn.com/content/50e25057e4b0395512a28b45/1419743214181-GIOLECN6GBLVBX71GWH4/image-asset.jpeg?format=1500w&content-type=image%2Fjpeg
difference between the 2 baskets..
https://images-na.ssl-images-amazon.com/images/I/61kVgrMiN%2BL._AC_SL1500_.jpg
naked portafilter just doesnt have a bottom you yse the unpressurised basket
Cool... None of my baskets have any 'obvious' perforations on the base, (although of course there's one small one in the middle, to allow the coffee through):
https://imagizer.imageshack.com/v2/xq90/922/jZQaEr.png
Mine are identical to the first two on the top row: the first for single shots, and the second for double. So are those what you call 'pressurised', and the ones with multiple perforations are therefore 'unpressurised'?
What's the difference in terms of how they work, and also influence the pour/flavour of the extracted coffee?:)
Marco.
yes, yours are double wall pressurized filters.. its certainly a little easier using them. as more goes in than can come out at same pressure extra pressure is applied to the coffee heping to produce crema
Good stuff, interesting... So if you have both types (pressurised and non-pressurised) which, in your opinion, makes the best coffee?:)
I'd also imagine that there'd be no advantage in using a non-pressurised basket with my machine, as it'll likely have been designed to be used with the baskets supplied, plus if I used a non-pressurised one, I'd likely get less crema, no?
Marco.
i dare say if you found baskets the right size it would work, but if they dont make them then i wouldnt bother, especially if your happy.. i used double walls for years and made good coffee. the single wall is a better, if slightly more difficult one butits not a must especially as your machine hasnt been made for it, it might not put out enough pressure without the aid of basket.
Oh man... Brazilian Mogiana roasted 2 days ago. Look how lovely and even the roast is.
https://ambercoffeeroasters.co.uk/collections/frontpage/products/brazilian-mogiana-coffee-free-deliveryhttps://uploads.tapatalk-cdn.com/20200805/fbf85f6d1baada0472a24c6275370299.jpg
i dare say if you found baskets the right size it would work, but if they dont make them then i wouldnt bother, especially if your happy.. i used double walls for years and made good coffee. the single wall is a better, if slightly more difficult one butits not a must especially as your machine hasnt been made for it, it might not put out enough pressure without the aid of basket.
Cheers, mate. All good points, and noted. You can get such baskets to fit (51mm for my portafiller), as seen here: https://www.amazon.co.uk/dp/B01N4L2RR0/?coliid=I1WMEJLVB77IW&colid=2HCXE3DQ178QM&psc=1&ref_=lv_ov_lig_dp_it
So I might give one a go and see what happens. Will probably be pish, but you never know!:D Anyway, I've been experimenting/practising again, and just pulled this double shot:
https://imagizer.imageshack.com/v2/xq90/923/2wl3Vt.jpg
https://imagizer.imageshack.com/v2/xq90/923/JJ9tHd.jpg
Getting there, I think?:)
Marco.
Those look like nice beans, Neil!:cool:
Marco.
Looks good Marco.
Here is a flat white poured via a nude portafilter
Came out well.. https://uploads.tapatalk-cdn.com/20200805/943e97f166a8d02352150168bfd583de.jpghttps://uploads.tapatalk-cdn.com/20200805/1221e444f84ab491c2d046d85ddb20c9.jpg
The key to maximise crema is a bottomless portafilter. Harder and potentially much messier if you f it up, though.
Looks good Marco.
Cheers, mate.
Here's the puck wot made it:
https://imagizer.imageshack.com/v2/1024x768q90/923/P7nJRM.jpg
What do you think? Seems fairly 'textbook' to me, although feel free to offer any pointers, as I'm always willing to learn:)
The important thing is that I know now that this machine is definitely capable of producing excellent espresso, and great value at just as shade over £300. It's also piss-easy to use!
TBH, I think the only difference/advantage with much more expensive machines, aside from build quality (and in that respect the Smeg is surprisingly good), plus 'counter presence'/show-off factor lol, is higher-pressure capability, which of course enables the creation of a denser and thicker crema.
However, in that respect I know that I can still squeeze a little more out of the Smeg, plus the more expensive machines have better/more advanced and flexible milk steaming systems and wands - BUT for an extra cost of thousands!:eek:
The milk steaming system though, on the Smeg, is perfectly good enough for my needs, although I have still to fully perfect its use. I'm getting decent results, but still need a bit more practice! In any case, I'd thoroughly recommend this machine to anyone in the market for a well-built and specified mid-price coffee machine, and who like its 'retro' looks.
Marco.
P.S Last coffee looks good, both pre and post the addition of milk!:cool:
The key to maximise crema is a bottomless portafilter. Harder and potentially much messier if you f it up, though.
Yup, Justers, no doubt. I think Pullman can custom-make pretty much anything coffee machine-related to order, so may commission them to build a bottomless portafiller (plus filter basket) for the Smeg. Look at all the custom 'Barista handles' and bases for tampers that they do: https://shop.pullman.coffee/en/component/mijoshop/common/tamper?Itemid=680
Mental...:eek::D
One of those, with a bespoke 51mm tamper base (to fit the filter basket on the Smeg), will be mine for Xmas!:cool:
Marco.
Cheers, mate.
Here's the puck wot made it:
https://imagizer.imageshack.com/v2/1024x768q90/923/P7nJRM.jpg
What do you think? Seems fairly 'text book' to me, although feel free to offer any pointers, as I'm always willing to learn!:)
The important thing is that I know now that this machine is definitely capable of producing excellent espresso, and great value at just as shade over £300.
TBH, I think the only difference/advantage with much more expensive machines, aside from build quality (and in that respect the Smeg is surprisingly good) and 'counter presence'/show-off factor lol, is higher pressure capability, which enables the creation of denser and thicker crema, although in that respect I know that I can still squeeze out a little some more from this machine, plus a better/more advanced and flexible milk steamer - BUT for an extra cost of thousands!:eek:
The milk steaming system though, on the Smeg, is perfectly good enough for my needs, although I have still to fully perfect its use. I'm getting decent results, but still need a bit more practice! In any case, I'd thoroughly recommend the Smeg to anyone in the market for a well-built and specified mid-price coffee machine, who likes the 'retro' look.
Marco.
P.S Last coffee looks good, both pre and post milk!:cool:
puck held together well. always a good sign that it was tamped and ground ok.
A view of the two ports https://uploads.tapatalk-cdn.com/20200805/908ea63ca757b2ab3f4b49002796e9c5.jpghttps://uploads.tapatalk-cdn.com/20200805/b65498bfa36a87cedf40d61c5eace1f8.jpg
Interesting... Did both of those come with the machine, or did you have to buy one separately, and if so from where and how much? Also. which one do you prefer using and why?:)
Marco.
https://www.amazon.co.uk/Changzhou-Filter-54mm-Bottomless-Portafilter-Replacement/dp/B089K9K1QB/ref=sxts_sxwds-bia-wc-nc-drs1_0?crid=1URMF26A5AVW4&cv_ct_cx=portafilter&dchild=1&keywords=portafilter&pd_rd_i=B089K9K1QB&pd_rd_r=465b8473-577b-4157-880e-780541e0672d&pd_rd_w=asvuW&pd_rd_wg=du65t&pf_rd_p=c75e5dd5-d952-42be-a062-5e7c16a27c59&pf_rd_r=TRWNJWW85F9N5YXM4HPW&psc=1&qid=1596641761&sprefix=portaf%2Caps%2C182&sr=1-1-99b08bab-4e12-4b46-a656-c375985ac043
dont know if this would fit but says 51mm. youd need the basket too further down.
https://www.amazon.co.uk/dp/B088B99ZGY/ref=sspa_dk_detail_4?psc=1&pd_rd_i=B088B99ZGY&pd_rd_w=gtIA2&pf_rd_p=1055d8b2-c10c-4d7d-b50d-96300553e15d&pd_rd_wg=JLs8s&pf_rd_r=ZBP4NWF4P2KW0RZCZ1TD&pd_rd_r=4fa7aa5d-5cb7-4a21-b7cb-ca4f6f3aee99&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyTU1OMTE2N1NEMTU2J mVuY3J5cHRlZElkPUEwNTc3OTk0Mk5LOTFJQkpZSlhTQSZlbmN yeXB0ZWRBZElkPUEwMjc1OTIxSzZQN04wT0RWQURGJndpZGdld E5hbWU9c3BfZGV0YWlsJmFjdGlvbj1jbGlja1JlZGlyZWN0JmR vTm90TG9nQ2xpY2s9dHJ1ZQ
I'm still finding that getting the grinds as evenly distributed and level as possible inside the filter basket, BEFORE tamping, is the key to a subsequently rich and even pour, and so if you have the time, it pays off being anal about it!:eyebrows:
Key to that, for me, is ensuring that when using both the distribution tool and tamper, it's done on a TOTALLY LEVEL surface, not tilted.
So in order to facilitate that, I distribute and tamp down the grinds with the filter basket removed from the portafiller (placed on top of a rubber mat, to prevent slippage, on a super-level surface), and when I'm happy with the results obtained, just carefully pop the filter basket (now suitably packed with coffee) back inside the portafiller, before loading it into the machine.
That's process I used to create the previously illustrated puck, and also with this time tamping down slightly with a dedicated tamper, rather than just using the distribution tool alone. I shall continue using that method from now on, as it's yielded good results!:)
Marco.
dont know if this would fit but says 51mm. youd need the basket too further down.
https://www.amazon.co.uk/dp/B088B99ZGY/ref=sspa_dk_detail_4?psc=1&pd_rd_i=B088B99ZGY&pd_rd_w=gtIA2&pf_rd_p=1055d8b2-c10c-4d7d-b50d-96300553e15d&pd_rd_wg=JLs8s&pf_rd_r=ZBP4NWF4P2KW0RZCZ1TD&pd_rd_r=4fa7aa5d-5cb7-4a21-b7cb-ca4f6f3aee99&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyTU1OMTE2N1NEMTU2J mVuY3J5cHRlZElkPUEwNTc3OTk0Mk5LOTFJQkpZSlhTQSZlbmN yeXB0ZWRBZElkPUEwMjc1OTIxSzZQN04wT0RWQURGJndpZGdld E5hbWU9c3BfZGV0YWlsJmFjdGlvbj1jbGlja1JlZGlyZWN0JmR vTm90TG9nQ2xpY2s9dHJ1ZQ
Cheers, mate. Can't see why not, and for £16 or so, it's worth a punt!:cool:
Marco.
no guarantees but it might work with a 51mm single wall basket shown below... as you say. 20 quid all in
Yup, I'll probably give one a go, and when I do, report back:)
Marco.
Where's yer coffee pics today then, daftee?:D
Marco.
Must forgot. Been in pain tbh. In bed now so nowt til tomorrow. Can barely stand tbh
Oh, sorry to hear that mate - hope you feel better soon!:)
Marco.
Friday again... Niceish dayhttps://uploads.tapatalk-cdn.com/20200807/2946900813c4aa4752cc7949cd6a0d7e.jpg
Noice... Just had a lovely wee kappachino:
https://imagizer.imageshack.com/v2/1024x768q90/924/C5ek91.jpg
Marco.
StingRay
08-08-2020, 10:07
Oh man... Brazilian Mogiana roasted 2 days ago. Look how lovely and even the roast is.
https://ambercoffeeroasters.co.uk/collections/frontpage/products/brazilian-mogiana-coffee-free-deliveryhttps://uploads.tapatalk-cdn.com/20200805/fbf85f6d1baada0472a24c6275370299.jpg
Looks good, how's it taste.
Ordered more coffee today. Wogan againhttps://uploads.tapatalk-cdn.com/20200808/0540b42865d69215fbbc98687c6d664b.jpg
I need to motivate myself to try some latte art! At the moment, I'm still perfecting the 'canvas', as it were, onto which to pour it, and also optimising my cappuccino. Once I've done that, I'll try a few wee squiggles!:D
In the meantime, just had a cheeky wee post-dinner double espresso:
https://imagizer.imageshack.com/v2/1024x768q90/922/yUFyjp.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/IIdXxG.jpg
https://imagizer.imageshack.com/v2/xq90/923/IIdXxG.jpg
Best one yet (for flavour anyway)!:)
Marco.
Good colour..
Just having my morning one
https://uploads.tapatalk-cdn.com/20200809/c8124355e1379490d54ad72fc9044d97.jpg
Nice and creamy as usual...
Cheers, you can always improve things (especially playing around with different beans), but I reckon I've got espressos pretty much nailed now - just need to improve my milk steaming skills!:cool:
You can't beat a nice tight puck:
https://imagizer.imageshack.com/v2/1024x768q90/924/v39Y4r.jpg
:D:eyebrows:
Marco.
Nice and creamy as usual...
Cheers, you can always improve things (especially playing around with different beans), but I reckon I've got espressos pretty much nailed now - just need to improve my milk steaming skills!:cool:
You can't beat a nice tight puck:
https://imagizer.imageshack.com/v2/1024x768q90/924/v39Y4r.jpg
:D:eyebrows:
Marco.
is that a pubic hair :ner:
Yesh.... I got a bit too excited:o:o
Marco.
will add tang i guess...i will try it:eyebrows:
Nice and creamy as usual...
Cheers, you can always improve things (especially playing around with different beans), but I reckon I've got espressos pretty much nailed now - just need to improve my milk steaming skills!:cool:
You can't beat a nice tight puck:
https://imagizer.imageshack.com/v2/1024x768q90/924/v39Y4r.jpg
:D:eyebrows:
Marco.Your grind looks way to coarse. How long is it taking to pour the shot?
Here's a proper puck...
Wogan Columbian
https://uploads.tapatalk-cdn.com/20200809/7311f97bce9c1e48b94487fe67f2d01b.jpg
Lol... Way too course, nah... It's 'cos the image is detailed and making things look bigger than they are. It pours really well, and quickly, but not too quickly. The grind suits my machine. Look at the results I'm getting, nice crema and a great colour - and it tastes fab!:)
Marco.
yup every machine is different.. grind differences only matter if you use same tamp.. I prefer a fairly rough grind.. mine is similar to justins at a guess
Slightly blurredhttps://uploads.tapatalk-cdn.com/20200809/bef38efaedaf7ad994cdbc10ec139c35.jpg
yup every machine is different.. grind differences only matter if you use same tamp...
Indeed, so many variables, so nothing can be written in stone:)
Marco.
Lol... Way too course, nah... It's 'cos the image is detailed and making things look bigger than they are. It pours really well, and quickly, but not too quickly. The grind suits my machine. Look at the results I'm getting, nice crema and a great colour - and it tastes fab!:)
Marco.
following on from the pubic hair query, that response just made me crack up :eek:
Indeed, so many variables, so nothing can be written in stone:)
Marco.Grant and mine are best. We're using decent coffee, though:)
Yours looks like rough dodgy poo poo with a hint of Smeg.
I would be VERY self-conscious about it.
LOL.
:lolsign:
Since you love it so much I've popped it in the post for you!:D
Marco.
Sweet. You're a charmer. And I suspect a real hit with the girls:);)
Think nothing of it, bro. We aim to please:D
Marco.
No coffees yet, Granty?:)
Marco.
nope.. maybe in pm... about to have lunch but it will have ketchup;)
Lol - why did you skip your morning coffee, then?
Anyway, ketchup or not, get a pic up of yer lunch!:)
Marco.
Just popped out another wee brown one:
https://imagizer.imageshack.com/v2/xq90/923/alRJbf.jpg
:D:eyebrows:
Granty, I think that's more reminiscent of yours?
Marco.
As promised. A qualuty one lol
https://uploads.tapatalk-cdn.com/20200810/98090e598b7c511a57a1eb633bdcc45f.jpg
I just had an instant.
Send me to jail.
As promised. A qualuty one lol
https://uploads.tapatalk-cdn.com/20200810/98090e598b7c511a57a1eb633bdcc45f.jpg
That's a nice one - good rich colour.... Can you see the difference in my last puck, compared with the previous one?:)
Marco.
Yeah, defo... I realised that last one was made up from bits I'd kept in a jar when I'd been experimenting with the grind setting on the Lido!:D
Marco.
Lady with head adornment.
Nespresso milk frother used on this one.https://uploads.tapatalk-cdn.com/20200811/675ec261cb87ea185f4b8c1f954f738c.jpg
Tuesday, dreary tuesdayhttps://uploads.tapatalk-cdn.com/20200811/a72b0e761f8ec9c5be432ac6560d73d4.jpg
Lady with head adornment.
Nespresso milk frother used on this one.https://uploads.tapatalk-cdn.com/20200811/675ec261cb87ea185f4b8c1f954f738c.jpg
Nice, but why didn't you use the steam wand on your machine? One thing I've learned (among many others) is that steamed milk tastes MILES better than anything made on a milk frother!:)
Marco.
Tuesday, dreary tuesdayhttps://uploads.tapatalk-cdn.com/20200811/a72b0e761f8ec9c5be432ac6560d73d4.jpg
Decent wee fern, and coffee looks good. I'll post a pic of one of my efforts tomorrow... Not latte art, as I haven't gone there yet, but simply better efforts at an espresso coffee with frothed milk on top!:)
I'm addicted to my 'wee jobbies' though, and would like to turn them into an art form, so here's another I popped out earlier:
https://imagizer.imageshack.com/v2/xq90/923/ZtFEnP.jpg
:D:eyebrows:
Marco.
yes pucks tell a lot of stories :lol: actually i find it easier with the bottomless.. always liked bottomless:eyebrows: getting steamed milk of right consistency is the toughy, it has to pour
Nice, but why didn't you use the steam wand on your machine? One thing I've learned (among many others) is that steamed milk tastes MILES better than anything made on a milk frother!:)
Marco.Nah that's bollocks in my book.
It's just a different style. And it's easier.
Nearly all the shots you see of mine are using the steam wand but they aren't that brilliant in some ways.
Think about it. You are condensing steam into the milk and watering it down. And the latest Nespresso frother definitely produce finer microfoam than a steam wand.
I know someone who always microwaves his milk as he prefers the taste. And it does taste good I think. Most of my coffee is made using a microwave and a decent thermos.
It's not bollox, it's what my own taste buds tell me!:ner:
And to ME, the effect isn't subtle (much sweeter and creamier steamed with the wand), than it was with the milk frother I was using... I can't comment on what you're using, as I've not tried it. But it's certainly true in my circumstances:)
Marco.
It's a change of lactose for one.. You break it down and produce sweeter milk, if done right.
Different milks steam differently. Done right it's a bit like light double cream. Fill fat is easiest
It's not bollox, it's what my own taste buds tell me!:ner:
And to ME, the effect isn't subtle (much sweeter and creamier steamed with the wand), than it was with the milk frother I was using... I can't comment on what you're using, as I've not tried it. But it's certainly true in my circumstances:)
Marco.That's why I qualified it with 'in my book'.
I find no matter what the coffee makes the most difference. Suspect you agree with that.
Let's drink to each others bollocks! But definitely NOT from:D
That's why I qualified it with 'in my book'.
I find no matter what the coffee makes the most difference. Suspect you agree with that.
Let's drink to each others bollocks! But definitely NOT from:D
Yeah totally, we're in agreement on that, especially if you only drink espresso!:D
It's a bit like gin and tonic though - the quality of the tonic water plays a big part in the overall quality of the drink, and therefore your subsequent enjoyment of it. In that respect, Fever Tree have got it right;)
https://www.youtube.com/watch?v=N2bPHIE8LPs
"Because three-quarters of your favourite drink is the mixer". Yups, and for me, that applies to the quality of the milk, with any milky coffee:)
Marco.
Morning baristas
https://uploads.tapatalk-cdn.com/20200812/a93f56b04d3d690e6653f83f9cc7ee46.jpg
Howdy, shexychops! Just off to the Polish shop to buy some bread for brekkie, then I'll be spurting out a creamy one meself!:D
Marco.
Here's one I made earlier:
https://imagizer.imageshack.com/v2/1024x768q90/924/rxJ6OS.jpg
Marco.
Here's one I made earlier:
https://imagizer.imageshack.com/v2/1024x768q90/924/rxJ6OS.jpg
Marco.
cappa? a big cup:D
Lol - what do you think, mate? Not perfect, but I'm starting to get the hang of this milk steaming malarkey and using the steaming wand!
Milk came out lovely and creamy/silky, but not too thick, so that the first part of the pour was just the right consistency to create the 'canvas' [combining with the nice rich espresso], and the final pour thick enough to produce a lovely 'milky foam' on top...
It tasted fab:)
I've been practising using smaller cups, to get a handle on the process involved, and will then transfer that to my usual 'bucket mug':D
Marco.
still a bit bubbly... sometimes the rule of thirds is useful with a low power wand.. discard top third and use middle and top up with bottom..:eyebrows: middle should be the best texture
Okay dokes, I'll bear that in mind - still learning. However, it was without doubt the best tasting cappuccino I've made so far, and I'm sorted now with my espressos:)
Marco.
wasnt a critizism just worth trying these things as you will get a smoother result hopefully. if you look zoomed into mine youl be lucky to see a bubble in milk
See you need to zoom in quite a lot to see the bubbles.. So it's called microfoam.
https://uploads.tapatalk-cdn.com/20200812/31e4ee401c54fab248ce383fc8e9c207.jpg
not my best but ok
wasnt a critizism just worth trying these things as you will get a smoother result hopefully. if you look zoomed into mine youl be lucky to see a bubble in milk
Mate, I'm seeking constructive criticism, so feel free to offer it! I'm not the 'touchy' sort, and it's the only way you learn (from fixing your mistakes), and if you don't know you've made them, you can't fix them!:D
Yup, I see what you mean with yours:)
Marco.
you will also see it merges with the crema produces the thick, smooth base.. large bubbled stuff wont do that as its too airy and bubbly, hence its a capachino
Yesh, but it's a cappuccino I'm making, not a 'flat white', like yours!;)
In the morning, Italians drink cappuccino.
Marco.
looks good - something I do with mine to get rid of the bigger bubbles is bang the the milk cup (still waiting for my metal jug) on the worktop.
By the way - bloody useful thread at the moment, cheers Grant.
Yup that helps to burst some.
Marco I know you do but if you want to m ake the other the that's what your looking to replicate
Indeed:thumbsup:
However, chances are it won't happen. The three coffees I enjoy most are cappuccino (mornings with brakfast), and espresso or macchiato, either or, for after lunch!:cool:
In reality, I'm likelier to make a latte than a flat white. Just different habits/tastes:)
Marco.
It's so easy... Linda Ronstadt https://uploads.tapatalk-cdn.com/20200813/75f7ef43090ebdcff286977d07fb4898.jpg
Ww3 coffeehttps://uploads.tapatalk-cdn.com/20200814/0ceb0c08c2903344949bbb3cfae4968c.jpg
Yer art's aff centre!:ner::eyebrows:;)
My kapperchino earlier with some accompaniments:
https://imagizer.imageshack.com/v2/xq90/922/L16Zar.jpg
Marco.
... with a small glass of water and some biccies, but on this occasion in an antique English Bone China cup:
https://imagizer.imageshack.com/v2/1024x768q90/923/dtmW4C.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/S2dFr0.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/8ccmPU.jpg
Noice.......:)
Marco.
Cheers, mate. It was a nice one. Do you like my vintage crockery?:)
That one is Roslyn Bone China, circa 1950s: https://www.collectable-china.co.uk/?cat=510
Got 3 cups and saucers, with matching milk jug and sugar bowl, in an antiques shop, for £14! All mint.
Marco.
yup. ive a set or 2 somewhere as well...or did.. not sure where i put them tho
Nice.... I've also got a nice teapot in a similar style, and use it, along with the vintage Bone China cups, saucers, etc, to serve afternoon tea to friends visiting who like that sort of thing. Del does some homemade scones and cakes, sandwiches, jams, etc.
Always goes down well!:)
Marco.
No coffee yet, daftee?:D
Marco.
This mornings
https://uploads.tapatalk-cdn.com/20200816/6b55a48beb6b135313f5773342c75779.jpg
Managed up.. Made a coffee and it was gratefully slurped.
https://uploads.tapatalk-cdn.com/20200818/967986ac32d6ff44c270ef1eef3b8386.jpg
That's a particularly nice one:)
Marco.
Cheers.. This one is very tasty on a foggy morning.
https://uploads.tapatalk-cdn.com/20200819/0d46584384ff6f62fa05cd6568b5c1f4.jpg
Foggy? Lol, interesting... I like fog:)
Just about to do my eufa now....
Marco.
https://imagizer.imageshack.com/v2/1024x768q90/924/9Rd0Na.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/a3Ai49.jpg
Getting there!:cool:
Marco.
indeed, a big improvement
Yeah, churz... Scooped off some of the top layer of foam, like you said, and tapped the milk jug on the table, then swirled it around a bit before pouring... That gave the cow juice a nice silky consistency!:)
How long do you keep just the tip of the frothing spout inside the milk when steaming it, building up a vortex and increasing the volume etc, before lowering the spout down? Would you say that the latter equates to the last 5 secs of the overall process or more?
Marco.
depends on milk and the spout etc... once milk has doubled in volume usually.
Okay dokes... Difference I guess is that I use full-fat ordinary milk and you use, some kind of soya or something was it?
Marco.
no i use lactose free cows milk.. very little difference tbh. full fat should double quite fast, where a semi takes longer :eyebrows:
Indeed.... It seems to grow quickly when manipulated:D
sometimes it needs little manipulation if you have enough enthousiasm;)
Thursday.. Weather and coffee.... No changehttps://uploads.tapatalk-cdn.com/20200820/c6927dd04870d631cc993c2a5a72a0a9.jpg
Made a nice one earlier too, but ah just sooked it up!:eyebrows:
Maroc.
"I bet you've not seen one like that before"
as the bishop said.https://uploads.tapatalk-cdn.com/20200820/765a128f76e91b1fd771dd1cd2f9e5d5.jpg
Friday.. The coffee hrhttps://uploads.tapatalk-cdn.com/20200821/ea4e8bf58e7f88b056f471cb280c39ca.jpg
Nice! I'll see what kind of shabby effort I can produce later:D
Marco.
Have a second todayhttps://uploads.tapatalk-cdn.com/20200821/a68d5db8d24cab83b6b1bd26667dcd26.jpg
Espresso yourselfhttps://uploads.tapatalk-cdn.com/20200822/329b065890ecfb18b867c0996a540e51.jpg
That's 99,283 coffees with the same latte art.
Ever thought about something different, Grantster? Before we all kill you, LOL?
no bother, i'll stop doin it..... let you do some;)
You asked for it:)https://uploads.tapatalk-cdn.com/20200823/65711148daf50366d304d2c05f7b7db5.jpg
Shucks! Caught me with my clothes off:D
The best thermos on the planet BTW.https://uploads.tapatalk-cdn.com/20200823/1d5480bb37f4657f37eec04f86911aa6.jpg
That's 99,283 coffees with the same latte art.
Ever thought about something different, Grantster? Before we all kill you, LOL?
Oi - don't discourage him! I like seeing his 'morning spurts':D
So keep 'em coming, Granty!
Marco.
You asked for it:)https://uploads.tapatalk-cdn.com/20200823/65711148daf50366d304d2c05f7b7db5.jpg
Interesting... Very 'Crunchie bar'!:eyebrows:;)
Honeycomb heaven.
Marco.
Oi - don't discourage him! I like seeing his 'morning spurts':D
So keep 'em coming, Granty!
Marco.He was just playing the emotional blackmail game. Don't you worry... 223,683 more identical latte arts to come;)
But be careful and inspect every one. He might do something else... maybe;)
nope im finished.. up to you now
See, I told you, he's a touchy auld git sometimes, and easily discouraged - same on the food thread!!:ner::eyebrows:
;)
Marco.
Hm.
I've got confidence Grant can twist that latte art tool differently.
Trust me. He'll be back. Strutting his stuff. Both bigger and better than before.
Morning ladies.
Take me to the sea!
https://uploads.tapatalk-cdn.com/20200827/37a4f6d397365b058cb4237a543f95ee.jpg
Audio Al
27-08-2020, 17:37
You asked for it:)https://uploads.tapatalk-cdn.com/20200823/65711148daf50366d304d2c05f7b7db5.jpg
If I had that I would make a doctors appointment :eek:
If I had that I would make a doctors appointment :eek:It's a thermos full of milk with mere double shot Al.
I think you'd survive, personally.
:)
Indeed... Ask the daftee-chops to post a pic of one of his coffees. The last one I saw looked like arse gravy!:D
Marco.
Audio Al
28-08-2020, 02:51
I drink it , Don't make a art form of it , Simple ;)
Morning ladies.
Take me to the sea!
https://uploads.tapatalk-cdn.com/20200827/37a4f6d397365b058cb4237a543f95ee.jpg
looks like you got excited:D
looks like you got excited:DWell some good looking slappers did respond to the request.
But ladies? Nope. No way....:D
I drink it , Don't make a art form of it , Simple ;)
Lol - but you've got an expensive coffee machine, so at least learn how to use it to its intended capability!:ner:
I had to do that with the Smeg.
Marco.
Well some good looking slappers did respond to the request.
But ladies? Nope. No way....:D
Ha... Justers' man cream in demand!
Have you thought of making it into a wee cone, wiv a Flake in, too?:eyebrows:
Marco.
looks like you got excited:D
Come on, Granty, let's see one of yours again. Don't let that bad man put you off!:ner:
Honestly, I'm missing viewing your morning creations:(
Marco.
Audio Al
28-08-2020, 09:13
Lol - but you've got an expensive coffee machine, so at least learn to use to its intended capability!:ner:
I had to do that with the Smeg.
Marco.
Regardless of the machine , It makes coffee :confused::upyours:
Yesh, and so does one at a 10th of the price!:ner:
Admit it, daftee, you just like having 'toys' to play with, don't you?:D
Marco.
Audio Al
28-08-2020, 09:18
Yesh, and so does one a 10th of the price!:ner:
Admit it, daftee, you just like having 'toys' to play with, don't you?:D
Marco.
Toys ? :scratch:
Gadgets. You IZ a gadget freak, and some of them you don't have a scooby how to use... Embrace it and accept it!:D
:upyours: ;)
Marco.
Come on, Granty, let's see one of yours again. Don't let that bad man put you off!:ner:
Honestly, I'm missing viewing your morning creations:(
Marco.Just this once for you honey [emoji23]
https://uploads.tapatalk-cdn.com/20200828/8b62afcb8b1947f6d9c97a52283342ec.jpg
:yay::carrot:
No, keep it up please, as long as you're fit for making them, as it gives me something to aspire to!
Marco.
Ha... Justers' man cream in demand!
Have you thought of making it into a wee cone, wiv a Flake in, too?:eyebrows:
Marco.Right that's it I am not posting anymore.
Two can play at this game.
:D
Just this once for you honey [emoji23]
https://uploads.tapatalk-cdn.com/20200828/8b62afcb8b1947f6d9c97a52283342ec.jpgSame again.
Bloody hell canne win!
Right that's it I am not posting anymore.
Two can play at this game.
:D
:lolsign:
Come on, daddee, wee Wullie wants his Flake:D:lol:
Marco.
Same again.
Bloody hell canne win!
jealousy
jealousyStubbornness more like... on someone's part.
Whatever...:)
Cyclops coffee
https://uploads.tapatalk-cdn.com/20200828/a537384b6e47f5b451fe8540b0d3548c.jpg
Lol - like the Milky Way!:)
Marco.
Another 'wee jobby' I popped out earlier:
https://imagizer.imageshack.com/v2/xq90/923/kAmRhY.jpg
Forgot to take a pic of what it made, though!:doh::D
Marco.
Dare I say, PASSmarks [emoji23]
Here's a cheeky wee one I enjoyed earlier:
https://imagizer.imageshack.com/v2/1024x768q90/922/nbYUjv.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/FgrAyO.jpg
:cool:
Marco.
Cheers mate, it was lovely!:)
Marco.
Nickeraguan.
See what I did there?:D
https://uploads.tapatalk-cdn.com/20200830/1061ce68e5d6d8983878e60ac1e1f6eb.jpg
My aching spinehttps://uploads.tapatalk-cdn.com/20200830/ca8973af9096d3fcc315f1169fb8f845.jpg
Got a chap round who is starting up a coffee business.
So got some stuff to play with.
https://uploads.tapatalk-cdn.com/20200830/c70f48b7e2d2b613d5d9d9b5e863ebe8.jpg
Nickeraguan.
See what I did there?:D
https://uploads.tapatalk-cdn.com/20200830/1061ce68e5d6d8983878e60ac1e1f6eb.jpg
Nishe.. Can you draw a cock & balls next time? Pleashe, daddee....:D
Marco.
P.S Demz quality looking beans!
My aching spinehttps://uploads.tapatalk-cdn.com/20200830/ca8973af9096d3fcc315f1169fb8f845.jpg
Well done:thumbsup:
Marco.
This morning's SPURT:
https://imagizer.imageshack.com/v2/1024x768q90/922/DLZrBU.jpg
Now I've got a reasonable handle on what I'm doing, I'm going to return to my 'bucket-sized' cappuccino cup, so will post pics of that tomorrow!:cool:
Marco.
Nishe.. Can you draw a cock & balls next time? Pleashe, daddee....:D
Marco.
P.S Demz quality looking beans!Don't say anything but he made some Indian in a caffetierre and it was vile. Really.
Nishe.. Can you draw a cock & balls next time? Pleashe, daddee....:D
Marco.
P.S Demz quality looking beans!I let you acquire the necessary skills for an AoS first.
The challenge has been set.
:D
Wake up you sleepy heads.
https://uploads.tapatalk-cdn.com/20200831/ba1fc5843c1dae33ebc89274c212d3ef.jpg
Tornadohttps://uploads.tapatalk-cdn.com/20200831/c64283764985e9b81bcce2eb79bb95a8.jpg
Tornadohttps://uploads.tapatalk-cdn.com/20200831/c64283764985e9b81bcce2eb79bb95a8.jpgResult!;)
Good work, chaps!:)
This just landed from outer space:
https://imagizer.imageshack.com/v2/1024x768q90/924/s2jXSL.jpg
Marco.
Early morning sunshine https://uploads.tapatalk-cdn.com/20200901/e3e8fd7abf1bd6797840444acfeba2ef.jpg
Good work, chaps!:)
This just landed from outer space:
https://imagizer.imageshack.com/v2/1024x768q90/924/s2jXSL.jpg
Marco.Including alien pube. Send it to DSTL for analysis.
:D
Future's so bright, gotta wear shades.
Watch lover's cool cuppa.
https://uploads.tapatalk-cdn.com/20200901/4acba7e7b8de9f3074c261e6501ff145.jpg
Love it!:D
Back to me bucket cup, and some frothy ones:
https://imagizer.imageshack.com/v2/1024x768q90/922/A0Sbg8.jpg
Marco.
Rainbows are still around. [emoji23]
No sun todayhttps://uploads.tapatalk-cdn.com/20200901/e0fadc4c67e5c167236a508bdf517d3c.jpg
Granty, have you tried these Lavazza beans, as mixers?
https://www.amazon.co.uk/gp/product/B00EUPLDNY/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
IMO, they're better than the Segas. I've just tried some and they're awesome, plus they produce an amazing crema! Highly recommended, mate:cool:
Marco.
not yet but now on my list :)
Nice one. I think you'll love it, hence why I've given you the heads up :)
Marco.
Spicer & Cole, Clifton, Bristol.
https://uploads.tapatalk-cdn.com/20200902/de2b0643112cc1d48517b7af16bdcd5b.jpghttps://uploads.tapatalk-cdn.com/20200902/7eefcdb7ab6decb3606c4ac90a56f897.jpg
awkwardbydesign
02-09-2020, 13:58
Justin, your inbox is full!
Spicer & Cole, Clifton, Bristol.
https://uploads.tapatalk-cdn.com/20200902/de2b0643112cc1d48517b7af16bdcd5b.jpghttps://uploads.tapatalk-cdn.com/20200902/7eefcdb7ab6decb3606c4ac90a56f897.jpg
TBH dude, aside from the latte art, that looks pretty cack, compared with your own, or Grant's... Hate what they've done with the chocolate!:doh:
Nice to get out and about, though:)
Marco.
I am not sure if they did it with a stencil.
Coffee was taste good, but the last time I was in there it was excellent.
Also ate this. Good+. Sausage A-.
https://uploads.tapatalk-cdn.com/20200902/36d1ebe32ab49128997e9b6e82c55423.jpg
Reduced tamp pressure to show a milder colour of crema from same beans.
https://uploads.tapatalk-cdn.com/20200903/d335aef58a54b2ee981a65617bf0d166.jpg
Kind of looks like a weird sea creature with a massive mouth.
Cool.
What about the wee nipple?:eyebrows:
Marco.
Just a single type of bean to try. Great crema toohttps://uploads.tapatalk-cdn.com/20200904/bf4e0f8ccd07395a4606e177edce6dae.jpghttps://uploads.tapatalk-cdn.com/20200904/7b7532102c055030bef4dd42e64235ec.jpghttps://uploads.tapatalk-cdn.com/20200904/a66ebd75803810aafa2dd50620d4563f.jpg
Another single variety bean
Quite nice this. Was ethiopianhttps://uploads.tapatalk-cdn.com/20200905/f80db829d8a3aa7002ed5d9001621f64.jpg
Back to a full mix
https://uploads.tapatalk-cdn.com/20200905/00346ddad62c5dfe350617a725346b16.jpg
This morning's frothy one:
https://imagizer.imageshack.com/v2/1024x768q90/923/WKqMia.jpg
And the wee jobby wot made it:
https://imagizer.imageshack.com/v2/xq90/924/ZqKUx6.jpg
No baw-hair this time...:D
Marco.
Good fertiliser for the garden.
Spot on, mate. That's exactly where it gets used!:)
Marco.
Just ordered one of these calibrated tampers: https://www.amazon.com/gp/product/B01N3JNPVT/ref=ppx_od_dt_b_asin_title_s00?ie=UTF8&psc=1
Now that I'm competent making coffee to a decent standard, I'd like to experiment with tamping pressures, as I've noticed that with my current very basic tamper, the strength of the coffee varies markedly (obviously based on the amount of pressure applied), so I'ld like to be able to control that and set the tamper to produce optimum results (to my tastes) consistently! :cool:
Marco.
Good move Marco.
Meet my Espro. Couldn't get hold of them for a while and prices went insane. I saw them at nearly £400 at one stage.
Now £129 on Amazon. Probably not worth the money but it was a present from my brother. Yours should do the same thing.
It's a good way of clamping down on variables as there are too many, really, when it comes to espresso making.
Set against me latest C mask:D
https://uploads.tapatalk-cdn.com/20200909/c51b2276f03dda338d0f46df53aca8ef.jpg
Quality...:D
Yeah, it should hopefully do the trick. I didn't realise that tamping pressure had such a profound effect on coffee strength!
What's your views on this, Granty?:)
Marco.
sure, tamping and puck prep is as importand as the coffee grind, maybe more so. although tbh they kinda work in tandem. I have a well worn routine which may seem long drawn out as it concerns a few bits and pieces but it lets me get a pretty perfect cuppa.
i would add pressure isnt be-all tho imo
As I say my routine is what allows me to produce pretty constant results, boring they may be but the we usluty is what I'm looking for every time, not hit and miss.
As my grinder works on a timer you have to get that right with the beans you use and grind setting etc as many beans are different yield wise. https://uploads.tapatalk-cdn.com/20200910/0d9247f63e05ac2ac1e3613f62c39b68.jpg
Thanks for the info on this, Granty. I'll comment more later when I get time, as I always enjoy reading your tips:)
In the meantime, could you expand a little on what's involved in your "well worn routine which may seem long drawn out as it concerns a few bits and pieces", as I'm sure there'll be something in there new to me I could potentially benefit from!
Marco.
P.S That last coffee was a particularly nice one.
In pics. The distributor is used on both ends. Light tamp on flat side just to drop level a mil the use distro side.
The razor, which you could make I guess easily is first used to take levels around Puck then its tamped again using more pressure in the higher spots. A few bangs to remove any grains running up side etc. Repolish tamp, then..
The another full turn of razor scrapes off any excess which is gently removed with spoon before final polish tamp.
It's important to heat and clean both the grouphead and the filter. Filter must then be dried. This makes a big difference on crema colour
https://uploads.tapatalk-cdn.com/20200910/5ba3ea70a539156ed0e4e5eea45092f3.jpghttps://uploads.tapatalk-cdn.com/20200910/2986a63464b3b61e6f6c5934e83de82b.jpghttps://uploads.tapatalk-cdn.com/20200910/3150503d58a7726e087036e30c1948d5.jpghttps://uploads.tapatalk-cdn.com/20200910/f0d1f44cdc958d5f39ea0d471d827137.jpghttps://uploads.tapatalk-cdn.com/20200910/d5cd66f45ac8260ec33955a315b93213.jpghttps://uploads.tapatalk-cdn.com/20200910/5acdd7e0d3e13c1d3b1259214cb95334.jpghttps://uploads.tapatalk-cdn.com/20200910/1d3e3d6c3d44db3e3425397926552b00.jpghttps://uploads.tapatalk-cdn.com/20200910/af40f07db7cfee85f740221fa6ad3c19.jpghttps://uploads.tapatalk-cdn.com/20200910/0aac40810f89ba40eb829643a0d35207.jpghttps://uploads.tapatalk-cdn.com/20200910/ba8fc6581210506800f4be46111b4acc.jpghttps://uploads.tapatalk-cdn.com/20200910/7d0475315bbf1acdb191e5bda4744ae5.jpghttps://uploads.tapatalk-cdn.com/20200910/3a17a0b621a0d2ad187a63fe192f76bd.jpghttps://uploads.tapatalk-cdn.com/20200910/e9e8856c6034ae8d52487fe68e48ef08.jpg
That's absolutely fab, Grant! Thanks for taking the time to post those pics, mate. Lots to take in there and potentially benefit from:cool:
Marco.
Another reason the razor is great is that it gets you tyhe correct level max you want with the grounds. Any more and you tend to hit the group as it expands(not good) or if too low the puck becomes far too soggy thus poor extraction etc. This level is as important as any other bit.
if your machine has a three-way brew valve (all commercial machines have one, but domestic machines may not). This is the valve that allows pressure to be released at the end of the extraction. This allows you to inspect puck quickly as it drains off the water pressure into tray. if you have one you will hear it after you finish pouring
Again some good info there, mate. There's a few comments I want to make there, but busy just now... Meanwhile, he was this morning's 'spurt':
https://imagizer.imageshack.com/v2/1024x768q90/924/cnJCLc.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/XeumrV.jpg
:cool:
Marco.
Advice needed: It is easy to remove and clean the "cup" that the ground coffee goes in, but what do others do with the mount (not sure what it is called) - the bit with the bayonet fitting/handle. Di you soak in bicarb or something (I take it that dishwasher is a "no no" as their seem to be alloy parts.
Lol... "Cup" = FILTER, and the other one is called a PORTAFILLER:)
Yes, the filter just pops out. And after use, and removing the 'puck' (hardened mound of coffee produced after extraction), I just rinse the filter under a hot tap, shaking it to ensure that all the coffee grinds are out, which you can tell when the drips run clear, rather than brown, and leave it to dry naturally on the drainer.
Marco.
Cheers - what about the big thing with the handle (portafilter?), mine has quite a build up.
You can wash in soapy water and dry every now and then. Other times run hot water through both before starting
Drying before adding coffee
Made a coffee today.
https://uploads.tapatalk-cdn.com/20200915/b22ab89f7c92f20be0534f6fc4a40cc6.jpg
Good stuff. Meant to say btw, that I've been following some of your previous tips, mostly to good effect:)
The only thing is I have no need for one of those 'razors', because as you know I hand-grind my beans, and so simply spoon the grinds from the container in the Lido, into the filter, then tap them down before distribution and tamping:cool:
Marco.
Drinkable cheap £3.50 Waitrose coffee with milkman's Gold Top.
https://uploads.tapatalk-cdn.com/20200917/87fc815d723a890a47b80e6c49ec02d7.jpg
Yes, and isn't that wot your good lady said, on the way to the beauticians? Can't beat a 'nice baldy':D
Justers, that looks nice, but I'm struggling to work out who's the biggest Waitrose fanboy: you or Jon?:ner::D;)
Marco.
I do like a Brazilian :)It's better in Rio;)
Yes, and isn't that wot your good lady said, on the way to the beauticians? Can't beat a 'nice baldy':D
Justers, that looks nice, but I'm struggling to work out who's the biggest Waitrose fanboy: you or Jon?:ner::D;)
Marco.Since I moved I no longer use Sainsbury's. The one here is pretty filthy.
M&S local is good but cramped.
Lol - you were shopping in Waitrose too, before you moved!:eyebrows:
Marco.
It's better in Rio;)
And even better in 'Hollywood'... Hopefully you'll get that!;)
Marco.
Lol - you were shopping in Waitrose too, before you moved!:eyebrows:
Marco.
Not exclusively. I used Sainsbury's too. Not as much, though.
Again some good info there, mate. There's a few comments I want to make there, but busy just now... Meanwhile, he was this morning's 'spurt':
https://imagizer.imageshack.com/v2/1024x768q90/924/cnJCLc.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/XeumrV.jpg
:cool:
Marco.
I am thinking this is a bad boy spanky botty jobbie.
In my experience only homogenised milk or watered down supermarket semi-skimmed rubbish froths like this.
Is you guilty, bro? Or is you going to deny it?
Curious.
Lol - not not at all... Only ever use full-fat bottled stuff from the dairy. It's a *massive* cup (holds 3/4 pint of milk), so sometimes hard to froth the milk correctly, especially when needing to use two milk jugs to fill it [plus the time lag in between when the first lot has been poured and sitting inside the cup]!:D
Marco.
Ah so I was wrong. I thought I might have been as we went through the milk thing a while ago.
Interesting.
The gold top I got from the milkman above just didn't want to froth at all. I thought I'd order some every Thursday. It does taste great, though.
This is at odds with Graham's.
gold top should foam well
gold top should foam wellIt's not that simple.
This explains why: https://www.ricardocuisine.com/en/articles/food-chemistry/521-the-facts-about-milk-foam
gold top should foam well
...as she said whilst giving him a 'hand shandy':eyebrows:
Marco.
indie roehre
18-09-2020, 06:47
I am glad with a Sulawesi Kalossi I took home from Berlin.
https://i.imgur.com/f0cJpEa.jpg
That looks fab, Knut!:)
Please continue contributing to the coffee thread as often as you can:cool:
Marco.
Yeah proper latte art!
Here's not proper latte art:D
More a kiddie sprawl...https://uploads.tapatalk-cdn.com/20200918/dc6a7828c99573c90ed0b2c977bb585f.jpg
Yoo iz a vandal!:eyebrows:
Marco.
This morning's slurp... First milk pour (one jug-full over three shots of espresso):
https://imagizer.imageshack.com/v2/1024x768q90/924/h6Ywea.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/dj0pQz.jpg
And after the final pour (with in total 3/4 pint of frothed milk):
https://imagizer.imageshack.com/v2/1024x768q90/922/HSEC2B.jpg
:cool:
Marco.
Made one for you, Marco.
[emoji41][emoji41][emoji41][emoji41][emoji41]https://uploads.tapatalk-cdn.com/20200919/74c694e7db694148ac3f8df51ef1fb76.jpg
Smeg 'ed!:lol:
And I wear that badge with pride:D
Marco.
I wonder if anyone has ever made a coffee and written Smeg in it before.
It could be a world first, and yes, proud you should be.
:)
Moby's dick
https://uploads.tapatalk-cdn.com/20200919/e852501d3cfd0047844c3c5dd9b2205e.jpg
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