coffee forum, ?????, ?????, fresh coffee beans and tea house

[nyl]

my la pavoni shot today...

very short pull. very tight. too dark. merely 25g of beverage weight , that's about 56% brew ratio. totally a ristretto.

didnt have much time in the morning to readjust and re-brew, it tasted utterly unpleasant. gonna go home tonight and re-do this.

good example of good looking but bad taste.

[nyl]

[alexfan]

[boy_lah]

It's been a while since I posted and a lot has changed.
Major change has been the replacement of my seals in my LP - of which one was 'flat' and dead. Others were fine but since i had the parts I got it all changed anyhow. I usually do this every 2 years or so. This time it's been about 3. And turns out just after I changed the seals, my plastic piston (most are brass) cracked on me so i ordered a replacement part and this time brass.

Now 'fully' working again, I also started pulling the shots at a much lower temp. My routine now involves, having the top cap off and boiling the water till 90'C (thermometer inside) at which point i turn it off and replace the top cap. I then grind finer than usual and start preinfusing the coffee using 4-7 pulls using the lever. Since the temp is so low, there is no pressure in the boiler - it's just my lever's pressure doing the work. Once the coffee has expanded and i feel resistance, i do my main pull (much harder pull!). This method means my coffee is much cooler using the LP and I can comfortably pull 2 shots like this without overheating. By third it's a bit iffy. From cup 3+, i need to start doing temp management ie. cold tower over the group to cool things down.

Note - a tip to know you're getting a right temp is when you draw water out of the group, is it in individual 'drops' or is it steaming...if the later it's too hot. Your aim is to shoot for reasonably individual drops.

Compared to my old routine, which is to boil the LP until it switches itself off, I'm getting much more balanced cup, far less bright with more layers. Thought I'll post to share.







[img][/img]

[alexfan]

[boy_lah]

Having shared and got further feedback on this technique, i now put the cap on and boil the boiler to build up some pressure. Trying to work out when to 'turn it off'. The professional model/you have a gauge so hitting 10psi is ideal. I'm going by time or valve release or wait till it turns itself off (touch too hot).

Doing this way is easier since there's more pressure to push the coffee through the beans. The other way means i have more cups but it's a harder technique and you 'can' get some beans going backwards..but i've noticed very little if at all.

best,
Clinton

[janchai9]

[holein1]

Expat is .....
doing less and get paid more?

[coltrane]

i guess it should be expatriate

[bib]

Nice tiger skin , good work !!