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Rob1

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About Rob1

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  1. Not going in the for sale section?
  2. Is less questionable than your logic. A NZ used in a coffee shop would be inefficient and unsuitable as it doesn't have commercial parts aside from the burrs. NZ vs Royal is basically large flat vs large conic. The difference is one is designed for single dosing and one not. Well aside from the obvious fact that one is designed for commercial use and one not but that's not really relevant in this case. If I were single dosing my Ceado E8 (83mm flat) I'd come to the simple conclusion that the NZ was an upgrade based on taste and grind quality. When using a short hopper and weight things change but then I have pretty high retention (well by NZ standards) requiring about a 3-5g purge to get rid of all grinds in the chamber and partially broken beans around the burrs. The taste is different with a large flat but I wouldn't say 'better'. I wouldn't say the NZ was an upgrade or downgrade on the E8 regarding taste but it is easier to use for sure, E8 having a doser and lacking a timer...
  3. What do you mean best pour "if had time and measure"? What's wrong with the taste? Why change grind?
  4. When beans are so fresh you'll have to grind finer, after resting a few days you'll have to go coarser and then finer again as the beans age. Different varieties will need different grind settings as well as the usual dark vs light, stale vs fresh.
  5. That looked pretty bad, a dead spot that never filled in and multiple streams that form one that starts splurting and gushing. Channeling is your cause. If the coffee doesn't have room to expand that could be the cause. I assume harder tamping hasn't helped any if so the only way I've got around extractions like that is by changing the grind. Try dosing 16/17g and see if it helps.
  6. Total nonsense. I actually thought the opposite: fairtrade coffee guarantees the minimum market price for the crop and has no relation to quality at all. So logically the opposite because why would you want the minimum market price (presumably commodity)if you're producing speciality coffee? Maybe my understanding is plain wrong. I always thought fairtrade forced farmers into having a farm of a limited size, with limited harvesting methods, with limitations on the number of staff the can employ with even rules based on where those staff have come from (local vs transient) and when they can be hired. Like I said though maybe I'm wrong.
  7. If stirring doesn't help...Are you using a light tamp by any chance? When I had problems with pucks eroding rapidly half way through a shot with a blend and found tamping hard stopped it from speeding up before the shot was done. You might also try grinding finer and running the shot for longer but no idea if an EK43 would produce good results like that (heard somewhere EK shots tend to run best at about 20-25 seconds??) but if you get chanelling or you start to get sourness again you'll probably have to dial back.
  8. Acidity in milk? I'd always hope the sugars in the milk would stop the acidity from tasting "acidic" and turn it into some kind of identifiable flavour...if you can get acidity remaining in milk (that doesn't become a fruit note for example) won't it just give the milk an off flavour? E.G You might want an espresso that goes into a latte and winds up tasting like strawberries but you probably won't want the milk to simply taste acidic...? At least I wouldn't. I would getting the flavour notes to come out in espresso alone before hoping milk will do the job. So to get past sourness pull a longer shot of about 45g. You might be able to tighten the grind and pull 40-45g in 40 seconds or more to get past the sourness. I'd pay attention to flow rate: if it rapidly speeds up after about 10g in the cup then I'd tighten the grind before pulling another shot, if the flow increases gradually I'd extract to a higher yield before altering grind.
  9. Rob1

    Bitter espresso

    Cartwheel, Craft House, Cofee Compass, Rave...all roasters to look at.
  10. The pods hold a very small amount of coffee. I found they produced nice drinks when using one in a hotel but were more like filter than espresso and I needed to drink three or four to get the same caffeine fix as I'd get from a double espresso. If you've found a pod that tastes "strong" (whatever that means) I can only imagine it contains very dark roasted coffee or robusta, or both. Probably both. If you want intensity then you probably need to stop the shot at around 14g in the cup, and use three pods to get to 42g output for a latte. I just used the pods to make long drinks mostly of about 40-60ml from a single pod which was about 7/8g of coffee. Like I said more like filter but drinkable and flavour notes were there. That's what nespresso (pod coffee) is to me, it isn't espresso it's something else and I imagine trying to make it work as espresso regarding intensity AND good flavours would be very difficult.
  11. I use https://www.amazon.co.uk/API-Freshwater-Aquarium-Water-1-Count/dp/B003SNCHMA/ref=mp_s_a_1_1?keywords=kh+gh+test+kit&qid=1578704298&smid=A3P5ROKL5A1OLE&sprefix=kh+gh&sr=8-1 With just potassium bicarb added to get an alkalinity of 50 my TDS reader would give me a reading of about 15-20 from memory. Using sodium and magnesium bicarb for the same alkalinity gives me a reading of 30. So really not possible to read HCO3 with a TDS meter.
  12. I'm using 18g in an 18g VST. 13 or 14 on the Niche. If it weren't for the long pre-infusion it'd choke. Are you pulling singles?
  13. Pretty decent video. I'd say a couple of things: 1) I use a distiller and it doesn't get scaled up badly because I don't boil it dry. If you do, yes it's awful, probably taints the water and you need to clean it out with citric acid every time. If you don't let it boil dry though you end up with a bit of scale (say you produce 3 litres of DI from 4 litres of water) and a cloudy concentrate that you need to pour away. I find I can go a couple of months without needing to clean my distiller in this way but I only use a little over 3 litres a week for espresso. 2) Distilled water has no taste. When you 'taste' distilled water what you're actually tasting is your own mouth and breath. 3) You compared two completely different brews (draw down times were different). A better comparison would be to grind finer for the remineralised brew v the tap water brew and to ensure you're using a consistent grind. e.g. if you dose say 20g into the grinder and split off the first 10g for one brew as it's coming out then the grind size will be different for the two brews. If you grind the whole lot and mix it up before splitting your doses it'll be ok. I read a surprising article recently where a bunch of professional cuppers tasted coffee made with water remineralised in different ways (calcium in one, magnesium in another, bicarbonates in another) and compared their tasting notes and preferences to plain distilled water. Distilled water won to everyone's surprise.
  14. Extracts surprisingly well as espresso. Incredibly intense, lively acidity but not sour, would certainly associate with wild berries and get a herbal touch when it cools down. My extractions are running around 60 seconds including a 20 second pre-infusion and the puck holds together well.
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