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  1. Hi As my skills start to refine a little I find myself thinking about distribution tools. Currently I just grind and give a few taps. What do people think about the disc type distribution tools compared to the metal pronged stirrer thingies I have read of people using? Don't want to be one of those hobbyists that has all the gear, no idea!!
  2. This is how I use my eureka Mignon. Using a ceramic ramekin means I can easily stir the grinds, being ceramic means I don't get any static. I'm Always making two drinks at once so find it easier to just halve the amount that comes out as it can vary slightly by up to a gram either way over the 2x15gms I'm aiming for. I've adopted this method because I don't like grinds getting on the worktop. The scales are on top of an espresso cup that fits perfectly between the two feet of the grinder. The scales are tared with the ramekin on them. I've got the timer set to dispense 15
  3. I purchased several of these and have two available. They're lovely little dosing cups with a small segment taken out of the collar to accommodate the EK43 bag holder (they can be used on other grinders with space, I've used mine on a mythos too). You can then simply dose into it, pop the PF over the top, flip, jiggle and robert's yer fathers brother. Can be seen in action (by someone who know what they're doing and not my clunky hands £24 + PP (or collection from Sheffield).
  4. Please let me know if you're interested in one of these fancy shaking things: http://lynweber.com/accessories/blind-shaker/ If so - I'll try and get a deal and at least save us some money on the postage.
  5. I've got a small number of the Chinese adjustable tampers - both normal flat tampers, and the 3 wedged distribution device thing. The "Adjustable Flat" tampers are 516.5g in weight, and 58.5mm diameter - I've got a red one, a blue one and a purple one currently - £ 34.50 each plus £4.45 postage (1st Class Signed For) The "Adjustable Distribution" devices are 505.6g in weight, and 58.5mm diameter - again I've got a red one, a blue one and a purple one currently - £ 36.50 plus £4.45 postage (1st Class Signed For) (Combined postage is £6.60 if you wanted both a
  6. Hello, PRAT gods. I would like to get into PRATting, as I can see the science behind this being beneficial (I'm currently using WDT) - only one thing that stops me basically, which is something to grind into. I'm using an EK, and ideally would like something I could clip in to grind into. Problem is everything I find is either to small to clip in, or really rather big. What are other people using - I have some of the single dose pots left over, which just about fits on the end of an EK, however I worry they are in fact a little small. Does size matter with PRAT? Yours in co
  7. With which ek43 distribution do you have the best results so far? Stockfleth, OCD or other, WDT, HB Holdswhirl, tapping, Tala sifter,... Is it a subjective feeling or it was measured?
  8. var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) return; js = d.createElement(s); js.id = id; js.src = "//connect.facebook.net/en_GB/sdk.js#xfbml=1&version=v2.8"; fjs.parentNode.insertBefore(js, fjs); }(document, 'script', 'facebook-jssdk'));
  9. Not unnaturally, Reiss Gunson of Londinium Espresso is enthusiastically promoting the Londinium Distribution Tool. He has referred to it as 'the silver bullet that can transform your espresso’ and has said it will give you ‘the best per dollar improvement in your current setup, compared to any other thing you might change’. Bold claims indeed. Both prior and subsequent to it becoming available there have been forum posts questioning it's efficacy, compared to other traditional stirring implements and many have raised their eyebrows at it's selling price. I will admit that I joined
  10. Hi all, For the people that grind into a container before distributing into the portafilter, I'm interested - what do you use and would you recommend? I've tried a small square tupperware container, which is okay but not completely ideal as it's square. I've also tried a jar which I originally thought would be better as it's round, but the ridge near the rim actually makes it more fiddly. The HG1 blind tumblers and shakers look great but a little pricey - http://lynweber.com/wp-content/uploads/2016/03/blind-shaker-store-3.jpg I'm after some ideas! Cheers Luke
  11. Hi all. For anyone who is after a mechanical flour sifter to improve their distribution, I've found a cheaper alternative to the Tala Mini Sifter. It's made by a company called Metaltex and the seller has confirmed to me today that the funneled hole underneath is 55cm diameter. I've only ordered mine today so as yet can't vouch for build quality but at just under a fiver is got to be worth a punt: http://www.ebay.co.uk/itm/182305356846
  12. Saw this new to the coffeehit site. http://coffeehit.co.uk/ona-coffee-distributor Apparently designed by Sasa Sestic. In combination with a tamper such as great leveller, push Mahlgut etc, it could be a good way to control barista consistancy in a busy shop, but at £99 I think I'll stick with my paperclip WDT for now. Anyone with spare cash and a love of gadgets tempted to buy one?
  13. I've possibly just made the best espresso I have ever made (and not even from not my most favorite beans)... I think it was down to some new gear: VST/IMS shower screen/Naked PF. But maybe I'm just justifying the splurge. Anyway - when using the PF I can now see how the coffee is extracting, and, well, it's not 100% even! Does anyone have any recommendations for optimal distribution please? (I'm using the Olympus 75e)
  14. Stumbled across these and thought others might enjoy , posting the link for the first video but there are plenty more .
  15. I have had a couple of weeks playing with the Brewtus but I seem to be having issues with uneven extraction. I'm getting consistent extraction times and weights however 9/10 times the extraction is uneven with channeling. I don't think I have ever got a single stream in the center, and usually with nasty spritzes. I'm using a 18g VST with 17g in the basket, ground direct into the portafilter, tapped level and tamped. Any ideas where I might be going wrong. I had similar issues with the Mignon and Silvano so the issue must lay with the barista!
  16. Hi I have recently switched from the La Spaz to the GS3. i think i now have a dosing and distribution issue. I am trying to grind straight into the portafilter and, as you know, you get the classic volcano. The issue is that i try to 'fill' the volcano but this is quite difficult to do reliably. I either have to bang the portafilter to try and get the hole filled or else i try and use my finger but the level of the coffee is below the top of the basket so this is not very easy and leads to poor results. The outcome is that i get a lot of duff shots with massive channelling and (with a naked
  17. Hi, I'm having some trouble lately with the distribution on my Mazzer Mini Doserless E grinds. Any suggestions other than WDT (not that that's a bad option!)
  18. Distribution , surely starts at the grinder as the coffee falls into the basket , I am going to put myself out there pose a few questions and hopefully stimulate some feedback towards what others think. Will your distribution be effected by how you tend or prefer to grind ? Either single dosing or grinding by on demand from hopper ? Your ground coffee, is it made of small and large particles ? and if so Is it better to mix these up or just work with the output what the grinder gives you ? what would happen if you sieved the particles of ground coffee and separated them so
  19. Broke out the naked handle today as I had a bit of time, Shocking , darker extractions on one side, lighter on the other . I am happy with the dosing and adjusting the grind to alter extraction times and can adjust the grind finer and coarser to suit. But I am thinking I could improve my distribution technique . I am not doing the thwacking method but rather allowing the grind to fall into the doser and fill the basket from there. There are a few clumps in the grind but after a little nutation with the tamper all seems fine. I have tried the cocktail stick and swirling in the basket wh
  20. I've been thinking lately: if I'm using a blend of 3 beans, and assuming the three types are equally represented in the overall roasting batch, what are the chances of getting two identical shots? Everything else being as equal as I can get it - temperature, grind, tamp pressure, shot time (generally a function of the previous two or three) - still the resulting drink can vary a fair bit from one cup to the next. I grind a double's worth only, each time I'm about to make a coffee. I've not actually counted, but say there were 60 beans (for ease of arithmetic) each time, then the average wo
  21. Hi everyone, I’m a newbie here and looking for some recommendations on a decent tamper and thoughts on a distribution tool? I have searched all previous posts, but they are either a few years old or don’t have enough suggestions for me. I find it difficult to consistently tamp and my small hands (I’m a petite female) don’t make it easy. Distribution also seems to be an issue for me, as there is often channeling, results in wasted shots. I also upgraded my coffee machine to the Linea Mini with the La Marzocco by Mazza Lux D grinder, so the equipment is good, it’s just my tamping a
  22. Unashamedly, I have cut and pasted this blog, from Reiss Gunsons blog page on the londinium website. I read this every day as when he is not promoting the machines, you often get pearls of wisdom, and this explains a lot! L1 - user tip: it's all about distribution if you've ground too fine and made a lousy job of the distribution of the coffee grinds in the basket what you will experience is the portafilter dripping almost instantly in the pre-infusion phase, and then when you release the spring, the extraction phase taking way too long when you are 'doing it right' the port
  23. Hello all I struggled with distribution and tamping for a long while and still sometimes get uneven pours. I had put it down to the slight clumping that can sometimes occur with my MC2, but generally my technique was okay. For those of you who know London, I quite often have meetings around London Bridge. Last week I popped into Monmouth for a cup of Finca Las Nubes (mmmmmm!) for the tube ride back to the office. Whilst I was waiting for my cup to brew, I found myself watching their very capable barista and wondered if I might pick up some tamping tips whilst I was there. I was quite
  24. I'm still getting used to my Gaggia Classic, but I wanted to hear some people's thoughts on dosing and distributing. The barista technique books I have read have advocated overdosing the basket, then using either a finger-sweep (NSEW) to distribute and remove excess or stockfleth move (using a twist from the elbows to rotate the finger around the basket). The trouble with both of these is that you end up with a very full basket - so full it will swell and press against the screen :/ I'm aiming for a 16.5 g dose target into a double basket. I'm using a paperclip to break up clumps (WD
  25. Hey all, I came across this video when I was looking on YouTube for Duetto videos. I'm sure the coffee tastes lovely, but is this taking distribution a little too far? I definitely couldn't see myself doing that every day, and you would never see anyone at the WBC doing anything like that, so is it really necessary? Would love your opinions!
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