Jump to content
Sign in to follow this  
greymda

weekend espresso shot, LM Linea Classic & Baratza Sette

Recommended Posts

Nice Vid...a few things that might help....those pressure sprung tampers...I dislike em.The reason being it's very easy to get an uneven and tilted tamp....if you have another tamper, or with that one try pressing on the rim with 2 or 3 fingers and then rotate the hand for a second press at 90 degrees to the first, so you get a nice even pressure all the way round. I find it helps ensure the coffee is evenly packed all the way around and up to the edge.

 

The other thing is to find some way to distribute/mix the grinds, because as the single dose you put in grinds out, the particle size changes (gets coarser)

 

I assume you used a scale, because you appeared to put the cup on something and move it under the group?

 

Thanks for posting.


ACS Vesuvius DBPP, Izzo Duetto DB, Minima DB, Lelit Bianca Prototype DB (paddle flow control) BTC Machines: Roasters: Amazon Dalian 1kg Drum Roaster, other failed roasters: Grinders: Ceado E92, Niche US and UK: 145kg assorted greens: My reviews at https://coffeeequipmentreviews.wordpress.com/

Share this post


Link to post
Share on other sites
What's the retention on the settee then ?

minimal, in my case. as i don't use dark bean (and then it has some retention, afaik).

 

in my case, it's ~0.2g from 18.2g in the hopper.


La Marzocco Linea 1EE || Baratza Sette

Share this post


Link to post
Share on other sites
Nice Vid...a few things that might help....those pressure sprung tampers...I dislike em.The reason being it's very easy to get an uneven and tilted tamp....if you have another tamper, or with that one try pressing on the rim with 2 or 3 fingers and then rotate the hand for a second press at 90 degrees to the first, so you get a nice even pressure all the way round. I find it helps ensure the coffee is evenly packed all the way around and up to the edge.

 

The other thing is to find some way to distribute/mix the grinds, because as the single dose you put in grinds out, the particle size changes (gets coarser)

 

I assume you used a scale, because you appeared to put the cup on something and move it under the group?

 

Thanks for posting.

 

i have a usual one, and this one. use them sporadically and always tend to press parallel. i do check myself from time to time.

 

regarding distribution - i did on my Mazzer Mini use WDT and RDT 100%, but on Sette - i was amazed - i need none!


La Marzocco Linea 1EE || Baratza Sette

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Sign in to follow this  

  • About:

    Coffee Forums UK is the UK's premier coffee forum Started in June 2008 by Glenn Watson, we now have more than 22000 mainly UK based members, and welcome more than 3000 members and visitors from around the world each day! With strategic investment and digital expertise from the Jackson Lockhart team (Tait Pollack and Adam Bateman), we are taking Coffee Forums UK to the next level, and are delighted to share the journey with you.

    New Members:

    We are often referred to as the friendliest forum on the web and we look forward to welcoming you onboard.

    Terms of Use

    Advertising

    Coffee Forums Media Kit

    Buy Advertising Space

    Donate

    Get Your Supporter Badge (per year)

×
×
  • Create New...