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tripleshot

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  1. I plan to eventually once I'm able to achieve the suggested recipe consistently otherwise I am not really intentionality changing a variable at a time but rather introduce variance from my inconsistent prep, grind routine etc. When I'm able to get repeatable results on the suggested recipe then I'll be able to use that as a solid starting point to experiment
  2. I accidentally achieved this today! I was experimenting with WDT tools and groomed the coffee bed 3 times trying to get it right. When I started the shot I noticed the pull was very very slow and decided to stop the shot at 19g (19g dose in). Timed it at 31 seconds. Couldn’t have turned out better if I tried (for the purpose of this particular question that is!) Anyway, I added 140 ml milk (this past week I have been mixing 39g yield + 120ml milk) to compensate for the lost 20g liquid in the espresso. I can confirm that the coffee taste was completely lost to the milk. I didn’t think it would make that big a difference, it was quite surprising actually. Now another experiment might be going the other way at a 1:3 brew ratio with only 100ml milk. When I get to the point that I can achieve that (on purpose) I’ll update the thread as it may help others. On an unrelated note, I was really surprised at how big of a difference the grooming of the coffee bed made to extraction time. It slowed the flow of coffee by half (same bean from same batch, same grind). Is that consistent to other people’s experience (i,e, what I can only assume was very good distribution to have such a big impact on extraction time whilst keeping grind the same). Assuming I can develop the skill to achieve this good a distribution consistently, does this mean I would have to make my grind coarser to achieve the suggested recipe? What kind of change in the cup would I then expect to see, do you think? Thank you all for taking the time to reply
  3. I've been practicing virtually all day since early morning. I've been trying different home made WDT tools and distribution techniques. In the last few hours my shots have been getting considerable channeling which I didn't see in the morning. I went back to my original paper clip method for the WDT just in case but no joy. I'm sure my consistency isn't there yet but it made me wonder what impact this hot and humid weather has on the quality of the extraction. Or am I just kidding myself and I've just been getting worse as the day progressed?!
  4. Anyone has any thoughts on this? I noticed that there’s stale grounds stuck behind the flap. If the flap were a little bit more open I could dislodge them with my air blower. But In this version of the Ceado the flap is not adjustable. I guess I could use a small screwdriver to pull it up slightly but: a) what impact can I expect on my grind (apart from flying grinds which is fine as I dose into a cup so all contained). Note that I am single dosing with a weight on top and I WDT before tamping b) will this have an impact on my warranty Thanks
  5. I’ll preface this by saying I am still working on achieving consistency on a 1:2 ratio and have only been at it for a week. But I’ve been thinking of what comes after. So I drink milk drinks exclusively (flat white, latte) and I like my drink to have a strong taste of coffee but the majority of the liquid in the cup to be comprised of micro foamed milk. So naturally I wondered if I should be trying to pull a ristretto instead of a classic 1:2 ratio and replace that 20g of water in the cup with 20g of milk. But I’ve been educating myself regarding brew ratios, recipes and different roast levels and I can see it’s not that simple. A couple of videos I found very helpful are https://youtu.be/-BT7-yOUMDM and https://youtu.be/ZAvtE1T_yvA. My beans are Red Brick from Square Milke. The suggested recipe is 19g in, 38g out in 28-32 seconds @ 94C. The website doesn’t state what roast level these beans are but the longer brew time and higher temperature suggests these are a lighter roast. My research suggests that lighter roast beans need to spend more time with water to extract the sweetness and often at a slightly higher temp as the beans are denser than a darker roast. So going by the suggested recipe it looks like Red Brick is on the lighter roast side, is that a fair conclusion? But if Red Brick is a lighter roast then that 20g of water I am so eager to replace with milk plays a very important role in the tastiness of the shot as it sounds like it’s key to extracting more flavourful compounds and sugar from the bean.Without it the shot would be under extracted and for the sake of 20g extra of milk I’ve sacrificed tastiness. So the question is, is it possible to make the shot shorter but still as tasty as the suggested recipe? One thing I don’t understand about lighter roast beans is whether they just need to spend more time with the water OR whether the quantity of water passing through the bed of coffee is also essential to the tastiness factor. If they just need to spend more time with the water then options on the table are a) finer grind and/or b) pre-infusion to slow down flow and increase extraction in the shorter shot. Is that correct? Are there other options? But if they actually need higher quantity of water to pass through the bed of coffee then there’s no way around it and I just need to accept that those 20g or so of water is an essential ingredient overall and can’t sub them for milk without sacrificing taste. Any thoughts?
  6. The Wustof is gorgeous, it's a dream to use. The Sabatier is meh, would not recommend.
  7. Rummaged through my drawers of many things and fashioned this WDT tool using a random rolling pin handle, blue tac and 0.4mm wire I had. I shall try this tomorrow. The loops here are interesting https://londiniumespresso.com/store/index.php?route=product/product&product_id=211. Wonder if they catch more grounds rather than break them up. I may try to fashion a second one with loops at some point. Silly question, can you over WDT the grounds? I have only been doing this for a week but my routine is to even out the mound in the portafilter, WDT in small circular motions throughout the surface (including the edges of the basket) targeting the deepest level of the bed taking care not to scratch the basket then a couple of gentle taps to settle the grinds before using the leveler. Does this sound about right? I've also been tempted to do the routine twice thinking that after the first WDT the bed of coffee is way more even than the initial bed but I've been wondering if there's such a thing as over grooming the coffee? Thanks
  8. Thanks for the replies. I use a paper clip Witt one end straightened out and that's fine for storing but not necessarily for smoothing the mound into the centre first. I may see if I have a credit card shaped thingy to do that. I see you all have various WDT tools. Do more prongs make a difference? Thanks
  9. I'm having some trouble with the transfer of grounds from the cup to the portafilter. They always end up stacked on one side or the other and it's difficult to get them even before using my distribution tool. I grind into the cup, put the portafilter on top, hold them together, turn upside down and give it a good shake vertically to break up and clumps and then a gentle tap against the tamping mat. I still end up with an uneven surface and sometimes when I take the dosing cup off the mound is so high on one side I lose a bit of my carefully weighted grounds. Any tips for transferring from dosing cup to portafilter so that o end up with a nice even surface?
  10. I'm not sure I fully follow. Do you mean just file down the last 5-10mm to smoothen the edges? The reason I left the bottom flat is because I thought I would want as much surface contact with the beans (to simulate bean weight from above), I hadn't considered that beans might get trapped underneath! Wonder if grooves in cross pattern into the wood (kept flat) would help the beans to keep moving as I see now that it's not just about pressure but also pushing those last beans into the burrs.
  11. It sits neatly inside a stainless steel tube (an exhaust pipe!) and the rubber ring is mean to ensure it never touches the bottom grinder. As set in this photo, the wooden glove+calibration weight should push beans down with constant pressure but stop just 3mm from the bottom burr. The rubber ring is adjustable so I can bring it back if needed.
  12. I need to test this properly tomorrow to make sure it doesn't touch any of the moving parts. I think it will work and the edge means that it applies even pressure to the beans (aided by calibration weights on top)
  13. Bought some calibration weights. This one is the 200g one which upside down fits neatly into the top hole of the rolling pin
  14. I think it couldn't cope with bean by bean. I still think several beans at a time may work but when I tried it the grinder got clogged. So needs some experimentation to find the right flow and grind combination. Like this you mean? £2.99 wooden rolling pin from the corner shop and a day's work as I don't have the right tools. Excited to try this tomorrow. Will post additional photos of this in new replies as I'm limited to 8MB upload at a time.
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