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About rob177palmer

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  1. One more thing....I have found me needing to tamp hard with this grinder to offer sufficient puck resistance at the right grind size. Does anyone else notice this? No longer “grind fine tamp light” with my lever!
  2. Fair... I am absolutely dialing in to the taste of the pour, not aiming for a specific PI, BUT I can clearly see a less balanced pour/extraction if I start the pour before the blush has spread entirely across the basket. If, say I get drips from one area really quickly (1-2seconds say) and have to cock the lever before a full blush appears, this indicates too coarse a grind, and I know the actual shot will be underextracted. I would tend to confirm this from taste. I am not grinding to target PI, just finding better shots where I achieve a full Blush before a quick pour If that makes sense.
  3. I have an almost-Londinium, mine is the Quickmill Veloce, and maximum shot output volume is 45-50g, so it’s a bit of a mismatch with the EK as basically I can only hit 1:3 with my 15g basket, so sort of stuck with it :-/ That said, even this slightly larger dose has transformed the shot. I didn’t think I had a real reason to scratch the LR itch....but maybe longer shot volume could be my excuse?! Sent from my iPhone using Tapatalk
  4. I had a revelation yesterday, which is worth sharing. I have used a 15g VST successfully for a couple of years, which I have always loved, albeit I know others hate. Dosing 14.5g with my EK i was having trouble balancing correct PI time with a smooth extraction. It is hard to explain, but you can clearly taste when grind is too fine and the extraction is too slow on the EK. The taste changes massively. I have never noticed this with other grinders and I am now understanding more about the dial-in-by-taste mantra that Boots and others regularly advise. I think as a beginner having lower quality kit, this just didn’t make sense and may not have been possible at first. Now I have had this machine, I suspect I would be able to use this method even with other grinders. Back on point, too fine grind = slow extraction = disappointing muddy flavour. So you loosen the grind, to improve the flavour clarity, but suddenly the grind is too coarse to allow a full PI across the entire basket - drips pouring out before the blush is seen across the entire basket. The resultant coffee tastes weaker - definitely lower TDS - so you tighten the grind and end up muddy again. I was giving up and erring on the weaker side to avoid muddy taste. There was basically no way of balancing the grind / tamp pressure to allow a slower PI with a faster extraction. Then it hit me: increase the depth of the coffee bed. With a 15g dose in I can now get a 5-10s PI followed by a clean 20s pour. The perfect balance for these beans (some superb Ethiopian natural from TripleCo). So I have learned to consider dose more in the recipe and use as a variable, rather than fixed. Sent from my iPhone using Tapatalk
  5. Not many updates in recent weeks due to the very shallow learning curve! I have been finding mixed results, and thus far I have been happy moving from at first about 25%, to more recently 75% of shots being good or great. I admit to occasionally hankering after the simplicity and consistent results from my trusty e37s.... I do wonder about swapping out the burrs at some point in future to see if aftermarket burrs can recover some of the more "traditional" espresso taste profile, but that demon on my shoulder can wait until next year. Useability of this thing is an absolute joy. Swapping from espresso to French press and back again, knowing if either isn’t perfect coffee then no blame can lay with thr grinder is brilliant. I have swapped from my 58.4 convex trap Torr to a flat sharp-edge, which has completely transformed extractions - I am now getting an even bleed across the basket and much more consistent PI.
  6. Cafetière landed safely and as described. Very happy - thanks Josh [emoji106] Sent from my iPhone using Tapatalk
  7. +1 for the e37s. Superb results in the cup. Sold Mine for not much above your budget and would definitely buy another one. Sent from my iPhone using Tapatalk
  8. The Clifton Coffee EQ blend might be an option. They change if seasonally and during the summer months this tends to be a brighter coffee. We used to buy a lot of it as thought was very good for the price Sent from my iPhone using Tapatalk
  9. When i said “Kenyan”....I had meant to say “Ethiopian”...[emoji23] It is lovely! Sent from my iPhone using Tapatalk
  10. Just tucked into a kilo of the Kenyan from Triple Co and it is superb as espresso: http:// https://www.triplecoroast.com/coffee Sent from my iPhone using Tapatalk
  11. Yes pls - SWMBO approval in place. Go to PM to sort postage? Rob Sent from my iPhone using Tapatalk
  12. Sorry - I need to mention to wife and check. Get back to you. Rob Sent from my iPhone using Tapatalk
  13. Hi Josh. Can you pls measure the fluid capacity of the dualit? Wife is keen for a larger French press but not sure how this compares to our existing. Thanks. Rob Sent from my iPhone using Tapatalk
  14. TT screenshot below...:this old timer has definitely had enough [emoji23] Sent from my iPhone using Tapatalk
  15. Very worthwhile. They are much more discriminatory against poor prep, which in turn makes you focus on improving this element and so improving the espresso. Very worthwhile purchase, but bear in mind it is likely to make things worse before better [emoji23] Sent from my iPhone using Tapatalk
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