The Systemic Kid

From the oracle https://londiniumespresso.com/forum/londinium-i-owners-forum/858-cleaning-the-piston

Ideally, you should use a fresh syringe filter for each new espresso in order to assured readings are really accurate. However, recall reading you can re-use a syringe until it becomes blocked - allowing two or three readings from each one. @MWJB thoughts??

@Rhys 14 on the EKS which is around 5 o'clock

Came across this method courtesy of Hasbean. Using paper filters - 65grms of beans per litre of water. So, for a 500grm brew, you will need 32.5grms of coarse grind. Water temp should be around 95C Wash paper and warm the Chemex 1: 125grms pour and bloom 2: At 30secs on the clock, pour another 125grms of water 3: At 1min 30secs on the clock, pour another 125grms of water 4: At 2min pour final 125grms of water Brew should complete around 3min 30secs mark. If it goes over 4mins, grind needs to be coarser. Been using this method for the last few days and really pleased with the results - more body/mouthfeel without sacrificing flavour notes. Refracting the brew shows extraction yield around 21%.

We've all been there as Bronc says -chalk it up to experience.

Let's see the crumb🤞

Isn't there now 🤣

Main reason is the bean freshness - difficult to maintain logistically in coffee chain multiple outlets. If you checkout Starbucks' web promo guff, lots of mentions of using Arabica beans, forging relationships with farmers (good) but no mention on roast dates of beans used in outlets (bad).

To avoid the dough sticking to the banneton liner, use a liberal sprinkling of coarse semolina or rice flour. If you rise the dough in a very warm space, e.g. an airing cupboard, this will drive moisture out of the dough and into the skin increasing the likelihood, it will end up sticking when you come to baking it off.

Mostly likely cause is over-prooving. Too much gas in the dough and the skin is unable to keep it in. If your dough gets over-prooved, best to reshape it and allow to rise a second time.

Aeropress is worth considering. Light, portable and relatively cheap. Makes excellent coffee but not espresso.

If you are using really high hydration levels, the dough will spread at the expense of height in a Lodge - especially if you are baking really large loaves - 1kg.

80% hydration tartine: Canadian, Spelt and rye mix. 24hr total from mid afternoon autolyse and overnight fridge retardation. Baked off in Le Creuset to maintain good height. First outing for the Shun - floats through sourdough effortlessly.

Moved to sold.

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