The Coffeehouse.... Baristi, Barista, Bariste

[struth]

Thanks chaps.

From Barista vids watched online, a lot of them use both?
Probably the route for me.

@marco,
That Bialetti milk jug looks great,
nice Italian design from a famous Italian coffee company.
Used one of their manual stovetop milk frothers with my Mokka pot, great quality too.

@Grant
thanks mate, 1 question about the distributor you linked to?
If I went for, say, a 58mm grouphead machine, does the diameter of it matter?
think your Sage is 54m wondering if for a 58.. it might not be suitable?

Ta both.

you would get a bigger one. 58mm if thats the inside diameter. there are lots of ones like one i showed. i use a tamper to get the coffee just under the rim then the distributer set to depth i want. a quick bang on surface, then use tamper for a press and polish.

[Gazjam]

"Quick bang on the Surface" ya say?

[Marco]

Thanks chaps.

From Barista vids watched online, a lot of them use both?
Probably the route for me.

From my experience, using both is the way to go for best results. Therefore, a distributor (to distribute the grains evenly in the filter basket, so that you get a more even and consistent pour) and a calibrated tamper (must be same diameter as the filter basket used for the machine) for compressing the grains with a consistent pressure, to extract maximum flavour and crema.

@marco,
That Bialetti milk jug looks great,
nice Italian design from a famous Italian coffee company.
Used one of their manual stovetop milk frothers with my Mokka pot, great quality too.

Yup, and the milk jug has a nice thinly tapered spout, which is ideal for creating latte art, if you get into that, but also for producing a nice silky finish with your frothed milk.

@Grant
thanks mate, 1 question about the distributor you linked to?
If I went for, say, a 58mm grouphead machine, does the diameter of it matter?
think your Sage is 54m wondering if for a 58.. it might not be suitable?

If Grant hasn't answered already by the time I post this reply, then your distributor or tamper MUST be the same diameter as the filter basket, which fits the 'group head' of your machine, so make sure that's the case before you buy either!

Marco.

[Marco]

"Quick bang on the Surface" ya say?

My method is quite different from Grant's, although I couldn't say if it's better or worse, but it works well for me. If you're interested, let me know

Marco.

[struth]

"Quick bang on the Surface" ya say?

Ya bang porta on table. It allows any grains that have gone up side to fall back then a quick press and polish with a tamper and it's bang on. I find pressing with tamper won't make it compress more as the gadget if adjusted right and correct dose used it will be tight
But you can try if you want. Obviously if coffee is ground finer it will compress more but will also increase resistance to water
It's a fine line

[Marco]

Here's one of my efforts, to show you what the Smegster can do:



...and with chocolate added:



Marco.

[struth]

a 58mm one. there will be more tho.

https://www.amazon.co.uk/Coffee-Dist...xpY2s9dHJ1ZQ==

[Gazjam]

Ok,

Been hitting coffee forums big chunk of my day today (off work for Sept weekend),
decided whats important and works for me ...and whats irrelevant.

Head hurts from staring at a screen,
but just pulled the trigger on a thing.

Ticks all my boxes, took a while but I got there.

Photo up when it arrives. (Its Italian 'natch.)

[Marco]

Lol - thought you might go Italian... Let us know how you get on. Italian car, Italian espresso machine... Now you just need an Italian girlfriend!

I warn you though, they can be *very* high maintenance

Anyway, I take it this was a 'no':

My method is quite different from Grant's, although I couldn't say if it's better or worse, but it works well for me. If you're interested, let me know

Marco.

[struth]

this would be very gary