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Found 17 results

  1. I dialled in some Square Mile Sweetshop yesterday and while it's delicious I'm interested in other people's recipes. I saw your recipe @MildredM & I see you were extracting at a 1-1.5 ratio @Stanic could you let me know what sort of time you pulled that in? Do you just cut the shot a bit sooner or do you grind a bit tighter to slow it a bit? (and apologies for being cheeky and @ing you!)
  2. Hey there, Not sure if this post is in the right section or not. Does anybody have information as to brew ratios, weights, coffee amount, grind types, water amount? I'm looking at compiling a list/spreadsheet of different brew methods for easy reference so that it can be easily adjusted for multiple cups. If we can get this info together I can compile it all together and post it back up on to here for us all to share. Post your ideas for everything (within reason lol). So French Press, Chemex, Aeropress, Vac Pot, etc. Or is this info already out there and I'm missing it? What does the Hasbean app have on it? I can't find out as I don't have an iDevice at present. Hoping for Android version soon :-) Thanks, Gareth
  3. Hi guys, Can anyone tell me the "official" volume of milk to make a flat white with? I've read anything from 3 to 5oz (100 - 150ml) of milk? Cheers.
  4. Hi all, I just have a couple of questions about brewing in an aeropress or V60: - I know one is immersion (aeropress) and the other is drip, but how would the flavour change between the two methods? - Do you have to allow bloom for both methods? - Would you use the same grind/ratio for both methods? - Would some coffee's work better in one or the other? I've got a bag of Yirg waiting to go, which one should I brew it in to get the best out of it? Sorry I know these must seem quite basic but I'm trying to understand the differences between the two. Thanks! Rory
  5. Right my scales came today, little pocket ones. They look cool and all that, were cheap so why the hell not....... Well I got home tried them and realised I was close in one respect, the amount of beans. However this time was precise 18g, smack on. The pour time yeah ok I timed it that was good but my finish weight pffft just over 45g. Hmmmm work to be done so out came the decaf to experiment or I'll never get to sleep! So logic tells me beans are right but flows to fast. Been grinding fine and tamping lighter to good effect and flavour, or so I thought. Now I lightened my tamp previously as I had managed to choke the machine (messy) and then I tried a more coarse grind to compensate but didn't like the flavour so much. So stayed fine with light tamp. So to the adjustments made tonight. Three attempts/espressos in and I've doubled the tamp pressure I'm putting on but only moved one click up on the grind rather than the amount I tried before. Also changed my finish polish slightly. End result, **** me!!!!!! Now I'm toward the end of this particular bag so thought I new it well. Flavour of dates now smacking through with a well rounded caramel sweetness, acidity up making it way less bitter and leaving the mouth feeling silky smooth and a fresher finish. Ok so you got me! Tiny adjustments like that made due to having the scales and following a rough guide to ratios/weights/time giving an end result that has basically stunned me. I mean the tiniest of tweaks 1 CLICK!! Then the other adjustments to compensate that click due to the logical thinking from the results the readings from the scales and realising I was out on the end part coming from inaccuracies at the beginning effecting flow rate........THATS RIDICULOUS ISN'T IT?.........well quite obviously not. You'll have to excuse my excitement and the fact I'm not lost for words but I had to share. Now I am hurriedly looking through coffee subscriptions, telling myself no don't do that as you haven't tried enough different roasters yet but you could do a small subscription and still buy from others....... 1K bags of!...... oh I need to try that Wondo again that could be even nicer now couldn't it?????? Don't I have two new varieties due to come tomorrow yes I flipping do!!! A very very excited I really have just found coffee and my anorak SK8
  6. Hi, My first post so be gentle lol. What ratio would i expect when ordering a flat white to take away in an 8oz cup?
  7. This might have been discussed before but I was just thinking - 'dangerous!' if you have a bag of blended beans and it is for example - a 60:40 split. Due to different bean size, weight etc, what are the chances of getting the 60:40 ratio from bag to scales and into your portafilter. i haven't had a bag of blended beans for a few years and recently ordered some. I seem to be having a few consistency problems (not major) but not as good as my results with a bag of SE. What are are your thoughts?
  8. I'm currently on a bag of Rave Guatemala La Florida. It's quite a light roast judging by the colour of the beans and how hard it is to grind in my hausgrind. My normal espresso brew of 15g -> 28g was resulting in a shot with a really light/blond crema that looked all wrong (didn't taste all that bad though). I've gradually increased the dose and have now reached 19g -> 35g. The crema colour has gradually got darker and more like I'm used to seeing. The taste has also improved. Why is this happening? I've often heard people say that light roast beans need a higher dose, but the brew ratio isn't that different. Can anyone explain why this is the case?
  9. I watch a lot of YouTube videos to try and gain some knowledge, a lot of it is espresso related. I see a lot of different extraction weights, and timings. I've seen people say longer extraction, more time - though that's a minority. What's much more confusing for me is the ratio/terminology. 1:2 ratio extraction I've seen classed as a double espresso, but then others say a double espresso is 60ml/60g. Now both need to be done in the 'magical time' of between 20-30 seconds. Surely a 1:2 extraction will taste a fair bit different from a 60g extraction if both are done in 30 seconds, and say using an 18g basket? Using my 17g basket (which is pretty much a double basket?), if I want a double espresso, do I aim for 60g in 30 seconds? If I go for 35g (1:2 ratio) in 30 seconds, what do I have? A double ristretto? A double espresso?
  10. I am currently using a 18g VST basket with 18g in and dependent on the bean anywhere between 22 and 45g out, generally I aim for the output around 30 seconds, but sometimes extend this up to 40 seconds, again bean dependent. My wife finds the coffee I make too intense in her latte's, and I would like to use a smaller basket. We are talking single dose 7g small, maybe experiment with the 15g VST when I get that. If I go for say a 1:2 ratio on a single dose 7g in 14g out, should I be aiming for the same time, 30sec? That doesn't sound right, surely? If not what sort of time? TIA
  11. Hi all! I'm a bit lost here on basics. I was taught this when considering how to make a good shot of espresso: - beans to espresso ratio - time it takes to produce the wanted amount of espresso (roughly from 25-35 seconds) - brew temperature Since the latest trends are that espresso is very very short in my opinion (I wander if anyone of you guys drinks 1-1 ratio, so 15 grams to approx. 15g of espresso???) I wander is the timing factor still the same for single shots? I'm talking for 7g shots? So for the same timing 25-35 seconds this single 7g shot of coffee will have to be grinded very very fine so that it produces 14-21g of espresso in this time span. And how come the espresso used to be considered a 60ml drink, which is about 60g lets say... And using a 2.5 ratio that would be 24g of coffee? Sorry if this is all common knowledge, I'm just a bit confused right now :S And thanks for your input!
  12. Apologies if this has already been covered (it likely has but couldn't find it after half an hour of reading/searching). I've recently started delving into the V60 and found a pretty agreeable recipe for my taste. I'm currently using 21g to 330g water, somewhere between a 1:15 and a 1:16 ratio, with a start to finish time of 3 minutes after a 42g bloom for ~30sec. Being precise on this is not currently an issue as variance between 315g (1:15) and 336g (1:16) doesn't seem to make too much difference so 330 is a happy medium. My question then relates to if I want to make two cups instead of one... Presumably just double the quantities to keep the same ratio. However, should I adjust the grind so that this takes the same time for a complete brew? Or should I keep the same grind and expect a longer brew time (double time maybe?), or something in between? It's obviously easy to double up the volume of everything, but is there a way to be precise over how much the brew time should increase by to keep the extraction consistent? That way I can have a target time and adjust the grind accordingly. Thanks for any help or tips. James
  13. Hi there all, Life's been good and I have been wondering what is the best taste of latte and cappuccino in terms of volume ratio. I have seen dozens of illustrations about the approximate ratio. But I have been wondering. How much espresso to an amount of milk do you guys prefer for any drinks at all? Any recommended methods on measuring the volume quickly? I have just had a cup of latte (double shot 1:1.9 extract ratio) with milk filled to the bottom of the v-tip of a Motta 500ml pitcher. And the result, a total sweetness with a hint of sugar cane and the smell of caramel. I have always had a double shot 1:1.9 extract ratio and just the amount of milk max in a 350ml pitcher. And the taste was nice, but not smooth enough. What do you guys do for a daily cup of coffee? Do let me know and I shall experiment it with my friends as "laboratory white mice". Muahahahaha.... Cheers, Ivan =D
  14. My thinking is that if you’re going to be adding it to an amount of hot water, is the espresso brew ratio relevant? Will a 36g pull from an 18g dose taste better than just letting the extraction run to 60g? Cheers.
  15. I was wondering what the ratio of milk to espresso was in a flat white, I weighed mine and it was approx 90g of milk to 30g espresso. so on my reckoning a 3to1 ratio . I thought this was quite high , I may have to take another measurement later tonight . is this the ratio that the rest of you are using .? Oh happy new year folks
  16. Hi, I've been using Coffee compass Hill and Valley with I've enjoyed, flat whites with daily espresso thrown it. Thought I'd post my figures and see if anyone had any views, it tastes good before btw and I know that's what matters burnt palette is not seasoned enough to judge coffee properly, need to pop over to jes's New coffee shop when I get the chance. Ground coffee 16g Extraction time 39.9 seconds (this is from the moment I press the volumetric button so includes cavity fill)-is this pre infusion? Extraction weight 30.3g Extraction blinded at end. Thanks
  17. Having discovered that I had my On Balance scales on the wrong mode (not on grams but on something like "dwt") I wondered why I just couldn't get 16g into the Silvia stock double basket. Now I can, and that, together with tweaking grinds, tamping and timing is starting, but just starting, to reap tasty rewards. I do however wonder at the ratio 1:2! The Silvia basket is termed a "double" basket and sits nicely with a double weight of grinds.....14 to 16 g. Using 1:2 ration I should pull a brew weighing about 32g....in about 25 ish seconds. Well and good. But should this be the same as 60ml of brew, a typical double? 32g =32 ml. But only if water. So How many ml. should I aim for with the above 16g of grind please? Has someone produced a simple table somewhere?
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