https://coffeeforum.org.au/ Tue, 23 Feb 2021 11:16:17 +0000 en How to improve your coffee — Coffee Forum https://coffeeforum.org.au/discussion/6419/purging Fri, 17 Aug 2018 10:44:36 +0000 How to improve your coffee Simon 6419@/discussions
I'm finding perhaps that purging a few grounds out before the second cup is important... especially if there's a bit of a delay between drinks.

After every whole session I'd always grind through all the dregs, and sweep out the chute entirely (grind, sweep, grind, sweep), ready for the next day.

The first coffee of the day is always amazing, the second has seemed to be hit and miss... the second drink is usually a latte, and strangely it never seems on par with the first drink (doppio or long black).

So today I decided to do the latte first up this morning, and... wowza it tasted amazing.

Nothing in technique changes from coffee to coffee, but there was always something out about the second drink! And it's sometimes 10-30minutes before the second, and even though I sweep out a few grinds from the chute in the first drink dose, it's led me to think that ground coffee oxidises much faster than I originally thought...

I've tried relaxing my routine a bit more of late, and not fully purging in between drinks, but perhaps it's an idea...


Anyway, that was a bit scrambled and longwinded hehe, but I was wondering what your experience was guys? If there's a bit of time delay between first and second drink, do you make sure it's all freshly ground coffee, or do you not notice a difference if there's some slightly old grounds getting in?

When I did cafe work if there was a delay in customers, we'd always purge a few seconds and discard those old grounds. But if it was drink after drink we'd obviously not need to.

Obviously every grinder is different and retains different amounts, but I'm curious whether just a few (1-2 grams) of say 10-30minute ground coffee will make that difference (as I may be finding...)

Thanks guys ]]> https://coffeeforum.org.au/discussion/6464/leakage-from-my-bottom-when-i-pull-my-lever Tue, 09 Apr 2019 09:32:40 +0000 How to improve your coffee Brett H 6464@/discussions
So... beans are fresh, grinder is great quality and fairly new (Robur like 12 months old) but I’m getting leakage from the basket at the pre-infusion stage. The beans seem nicely roasted and are 7 days post. When did channeling become my problem and how? How do you folks deal with channeling especially guys like me who have a big lever (compensation much???)]]> https://coffeeforum.org.au/discussion/6482/not-an-improvement-as-such-but Fri, 05 Jul 2019 14:40:17 +0000 How to improve your coffee Cuir Beluga 6482@/discussions I do feel dirty though, I guess >:D]]> https://coffeeforum.org.au/discussion/6445/home-espresso-workflows-steps Sun, 09 Dec 2018 23:04:08 +0000 How to improve your coffee K_Bean_Coffee 6445@/discussions
When I sell any coffee machine to a Melbourne local I run through the workflows below during free training:

1. Espresso
2. Milk
3. Maintenance

Link: https://www.kbean.com.au/workflows/

Feedback, questions, comments, etc, welcome - on the forum or via PM.
I'm always open to new ideas, and always looking to improve, 

Enjoy
Paul]]> https://coffeeforum.org.au/discussion/6421/no-crema Fri, 24 Aug 2018 04:56:47 +0000 How to improve your coffee AgryIrish 6421@/discussions NEED to be espresso, or can it be regular coffee?]]> https://coffeeforum.org.au/discussion/6383/extraction-time Sun, 15 Apr 2018 00:32:39 +0000 How to improve your coffee bravo.palombini 6383@/discussions my procedure:
- lever maschine: Londinium R
- 100% dark roasted robusta beans
- 14 g Dose
- standardt 16g londinium basket
- goal: 30 espresso yield
- distribution with supplied tool
- tamping: use dtamp for consistent light tamping
- pre-infusion: until first drop

adjusting grinding: i adjust grinding to taste  in the cup

for 30g espresso yield with good taste i get extraction times of up to 50 s

if a go to coarser grind with extraction time towards 25-30s: acidity is high

is there a "red line" concerning extraction time? after which "bad solubles" are extracted?




Gesendet von meinem F5321 mit Tapatalk

]]> https://coffeeforum.org.au/discussion/6370/preinfusion Tue, 27 Feb 2018 08:41:28 +0000 How to improve your coffee West Village 6370@/discussions
My thought process being that the preinfusion may reach deeper into the puck as it saturates it due to less density of a softer tamp.

I have been playing around with much softer tamps I.e levelling coffee with a heavy tamper and then preinfusing for 6-8 secs and the shots appear to be a little better although I'd love some further validation given my uneducated palate.

Thoughts ?]]> https://coffeeforum.org.au/discussion/6335/lets-talk-ristrettos Sat, 21 Oct 2017 21:08:09 +0000 How to improve your coffee Simon 6335@/discussions
Just wondering a few things...

1) What really is the difference between a ristretto and an overextracted shot, what makes it different, and how do you not produce an overextracted shot when brewing up a ristretto? Obviously tastewise very different, but how can you avoid overextraction when pulling a ristretto? I'm sure it would come down to the bean.. I've pulled ristrettos with some that have been heavenly, and others that were just not great and didn't seem suited...

2) How have you found the most effective method to prepare it? As far as I know there are three main ways: Grinding finer, updosing, or pulling the shot early (Or a combo of those).

(The most common definition I see is pulling a 1:1 ratio shot in roughly 35 seconds, which obviously entails a slower shot, otherwise can be achieved by pulling a shot shorter)

I find that grinding finer works well, but it would probably be easier to either cut a shot short or really updosing as it can be tricky to just switch it up for the next shot and assuring you'll get the right grind fineness and also that the new grind has worked its way through (although updosing can be limited in application at times depending on current basket dose you're using..)

Curious as to your thoughts ]]> https://coffeeforum.org.au/discussion/6314/grinding-and-bean-hardness Mon, 04 Sep 2017 19:06:53 +0000 How to improve your coffee Simon 6314@/discussions
In a nutshell, with coffees with a higher bean density/brittleness it would be better to grind coarser which produces less fines (which blocks up espresso shots and can cause channelling etc), and softer beans a finer grind/higher dose due to less fines present in softer beans. Grinding finer to produce enough fines so the shot doesn't gush towards the end.

All new stuff to hear for me anyways!


https://www.home-barista.com/tips/help-me-understand-why-some-coffees-are-so-hard-to-work-with-t15162.html]]> https://coffeeforum.org.au/discussion/6307/free-coffee-machine-training-for-members Wed, 30 Aug 2017 15:26:26 +0000 How to improve your coffee K_Bean_Coffee 6307@/discussions

Hi there members.

From time to time I run free training sessions for "The Coffee Forum" members.

My showroom is open all day on Saturday 2 September. Drop in and have a coffee (or 3) with me & join free training @12PM

Read about my training here: K Bean - Training

Please contact me to book a spot. Numbers are limited to 5 per session

]]> https://coffeeforum.org.au/discussion/6253/naked-portafilter-diagnostics Sat, 25 Mar 2017 18:01:11 +0000 How to improve your coffee West Village 6253@/discussions
As I understand, if I see any squirts this could indicate channelling? But does it indicate anything else?

Some questions that are going through my mind are below. Whilst most I can assume can be put down to uneven distribution I don't want to over diagnose a potentially good pour. So how do I know it is a good pour?

1. Barren spots where no extraction occurs indicate?
2. Cone forming and staying off centre indicates?
3.Two cones during duration of pour indicates?
4. How long should cone take to form and what does it indicate if it takes to long to form?
5. Extraction forms outer ring first before the centre extracts. This indicates?

Could this be a repository of information for anyone else with questions/answers on what to look for with regards to the perfect naked extraction pour.
]]> https://coffeeforum.org.au/discussion/6252/sifdis-distribution-tool Sat, 25 Mar 2017 14:33:04 +0000 How to improve your coffee West Village 6252@/discussions Anyone come across one of these? [url][http://www.sifdis.com/?page_id=231/url]

They are currently a kickstarter project and probably no more different than a mini flour sifter off eBay . Has anyone used either of the above as a distribution technique ? Would it make much difference? I can see that it would certainly remove clumps which is a good thing but is it over the top in the pursuit of a great shot.


[/url]]]> https://coffeeforum.org.au/discussion/6281/detailed-testing-of-r120-e8-e6-amp-e5-with-the-londinium-distribution-tool Mon, 10 Jul 2017 11:29:48 +0000 How to improve your coffee Kelsey 6281@/discussions
Well Reiss at Londinium decided he wanted to see how much using this tool closed the gap between high-spec grinders (like the Compak R120, which is a similar grinder to the EK43) and lower-footprint grinders like the E5.

He's commissioned a coffee nut with a lot of gear (including a centrifuge) to test on four grinders using both objective scientific tools and subjective blind taste tests.

The results are interesting to say the least!

https://londiniumespresso.com/forum?view=topic&defaultmenu=1586&catid=11&id=1025&limitstart=0]]> https://coffeeforum.org.au/discussion/6064/water-filtration-conditioning Mon, 11 Jan 2016 08:46:28 +0000 How to improve your coffee FreshCoffee2 6064@/discussions
My own system is equipped in this way:

ALL water coming from the rain water tanks is filtered upon exit (call it a pre-filter if you wish) through a 20 micron 10” x 4.5 “ pleated filter. A 20” x 4.5” is even better.

The drinking water fountain at the kitchen sink takes care of what we....drink, and it is made up of:
A 1 micron 10” x 2.5” pleated;
A 1 micron 10” x 2.5” Silver granulated activated carbon filter (fits in a 2.5” can as per the pleated filter);
A UV light can.

Bingo...excellent drinking water, free of bird and reptile poops, dusts, pollens, leaves and other rubbish, cockroach, insect and spider residues and carcases, mosquito larvae etc etc etc etc etc. that sits on the roof catchment and or in the tanks.

Pleated filters are simply particle filters. The silver activated carbon filter takes care of odours, tastes, & most bacteria's. The UV light takes care of viruses and possibly anything that the carbon filter missed...

Ergo we drink chryptosporidium, giardia and crap free water, that also happens to tastes great (very neutral unaffected by “added” flavours...very good for karffee)...

Hope that helps.

A couple of photos later, showing what the filters trap.]]> https://coffeeforum.org.au/discussion/6243/cold-pressed-raw-milk Wed, 08 Mar 2017 15:47:31 +0000 How to improve your coffee Lwowiak 6243@/discussions
I am interested in this product.

http://www.madebycow.com.au/#worlds-first

]]> https://coffeeforum.org.au/discussion/6236/creating-new-coffee-blends-on-the-run-with-dynamic-blending Sat, 25 Feb 2017 09:39:53 +0000 How to improve your coffee K_Bean_Coffee 6236@/discussions
I have been using a technique I'm calling dynamic blending.

What does this mean?  ...well, I have a 2 grinder setup. 

The LHS grinder if full of a killer bean.  That's the bean with punch and unique characteristics.  Right now that's Yemen Mocha Ismaili.

The RHS grinder is full of my single origin of the week.

So what's the dynamic part? Basically, I grind different ratios every day.

For example, this morning I ground approx 10g for the RHS grinder, then 5g from the LHS grinder, then another 5g from the RHS grinder.

Tomorrow I will try another ratio.  I get a different blend every day

You don't need 2 big grinders for this.  Try the same, but use a hand grinder for your middle "killer bean" layer.

]]> https://coffeeforum.org.au/discussion/6191/pressure-vs-time Tue, 15 Nov 2016 22:16:52 +0000 How to improve your coffee CoffeeLover01 6191@/discussions
I wonder why the brew pressure and shot time vary from one seemingly similar machine to another (using the same beans, same grinder and same tamp pressure)?  Is there an optimal brew pressure and time (by adjusting the fineness and tamp pressure) to pull a 2oz shot?

Thank you.  ;D]]> https://coffeeforum.org.au/discussion/6128/pretty-coffee Mon, 25 Apr 2016 08:49:05 +0000 How to improve your coffee Cuir Beluga 6128@/discussions https://www.facebook.com/businessinsider/videos/10153551093004071/]]> https://coffeeforum.org.au/discussion/6194/grind-size Tue, 22 Nov 2016 13:43:28 +0000 How to improve your coffee coffee_curators 6194@/discussions
Once again apologies for my absence from the forum, personal circumstances shall keep me joyfully occupied well into early next year. However, I shall be endeavoring to at least try and keep up to date with some threads whenever possible and say "Hi!" here and there.

I haven't had a moment to fully assimilate the article but thought this may be an interesting read for all.

Enjoy!

http://www.rte.ie/news/2016/1115/832011-coffee-limerick-maths/]]> https://coffeeforum.org.au/discussion/6155/is-coffee-connected-to-cancer Tue, 05 Jul 2016 17:50:36 +0000 How to improve your coffee iamavapollard 6155@/discussions https://coffeeforum.org.au/discussion/6121/my-epiphany Sun, 10 Apr 2016 14:18:01 +0000 How to improve your coffee Cuir Beluga 6121@/discussions
So, my coffee has been all over the place, sometimes good (but I knew it could be better), occasionally brilliant and sometimes out and out crap, that is putting it mildly at times.

Today something clicked and I worked out why. Now I know you will be going wtf and scratching your heads, thinking I am a lost cause and all the rest of it but believe me none of you will make me feel any dumber than I have made myself feel. Now that is out of the way.

I have been treating my 14-15gm basket as a single 7gm basket and pulling a 30ml/30second shot with it.
No doubt this will explain the "bottom heavy" coffees I have been consuming for the last 18 months.
I am now back to dialling in the grinder and hopefully finding the coffee I have been dreaming about.

Don't be too hard on me, it took everything I had to post this  :'(.]]> https://coffeeforum.org.au/discussion/6100/descaling-splendor Mon, 14 Mar 2016 09:04:27 +0000 How to improve your coffee Cuir Beluga 6100@/discussions
Any how to/hints/tips brands of descaler anything like that would be appreciated.

Thanks .]]> https://coffeeforum.org.au/discussion/6067/article-about-hardness-and-taste Sun, 24 Jan 2016 15:29:53 +0000 How to improve your coffee Brett H 6067@/discussions
A chemist says we're missing the most important step of brewing coffee - Business Insider

https://apple.news/A7hf6b2ScRym0OVKfLSBFdw
]]> https://coffeeforum.org.au/discussion/2206/what-milk-are-you-using Thu, 13 Oct 2011 11:54:14 +0000 How to improve your coffee askthecoffeeguy 2206@/discussions
my espresso usually has to be single origin 7 to 10 days post roast - and as a rule I wont drink coffee with milk unless the milk is unhomoginised (which usually also entails organic and or biodynamic)

but I picked up a bottle of Macro organic full cream milk from the stupid-market yesterday mainly because price point was cheaper than other milks available - and I have been happily drinking cafe lattes made with this milk ever since

I must say I'm impressed with the super creamy nature of the milk and it textures beautifully, making for a lovely cup of coffee!

What are others drinking?

ACg


]]> https://coffeeforum.org.au/discussion/6072/breville-bes860-no-crema Sun, 07 Feb 2016 00:29:08 +0000 How to improve your coffee morenobonechi 6072@/discussions
I have just purchased a BES860. Using the handy Breville guide for the correct extraction, I found everything is in the correct range: flow starts after about 8 seconds, extraction in the correct range limit, espresso dark colour, the whole process, from pushing the button until end of extraction takes just over 25 seconds. But quite watery coffee and very thin and not consistente crema.

I should add I am using the single wall filter, single shot. I tried a slightly finer setting (from 10 to 12) and that didn’t seem to change anything either.

What I'm missing?

Here are some photos

https://www.dropbox.com/sh/ynujwgigshwxcnq/AACT8y-7pg7sWp_slVfMtaDia?dl=0]]> https://coffeeforum.org.au/discussion/5930/help-me-please Tue, 07 Jul 2015 12:03:59 +0000 How to improve your coffee Cuir Beluga 5930@/discussions
I just pulled out the scales and the stats are as follows; 20gms of coffee in the double basket which gave me a 60ml pour in around 25 secs, no blonding that I noticed, admittedly I don't really know what blonding looks like, weighing in at 51gms, to me it has a slight bitter taste.

Can anyone shed some light on this or point me in the right direction?

Thanks ]]> https://coffeeforum.org.au/discussion/5939/just-a-quicky-for-the-milky-cup-drinkers Sat, 18 Jul 2015 18:44:17 +0000 How to improve your coffee Cuir Beluga 5939@/discussions

3,2,1, Go.]]> https://coffeeforum.org.au/discussion/5684/bitter-coffee Sat, 17 Jan 2015 14:52:54 +0000 How to improve your coffee Taihara 5684@/discussions
Just unpacked a Breville Dual Boiler and Smart Grinder...
Two hours in, having followed the instruction books to the letter, I'm finding that EVERY double shot I extract is too bitter to drink.

I'm using quality beans, roasted 6th Jan.... Have extracted approx 20 cups so far, and every variation has been bitter to the point of undrinkable.....

Please help. What is the first step in adjusting to reduce bitterness? I've tried more coffee, less coffee, finer grind, coarser grind, and less/more extraction time...

But I may be varying too much....]]> https://coffeeforum.org.au/discussion/5924/tamping-primer Mon, 29 Jun 2015 12:29:15 +0000 How to improve your coffee Dry_bean. 5924@/discussions

If you open the link the pics will show.

http://drinks.seriouseats.com/2012/07/coffee-tools-the-espresso-tamper-how-to-tamp-correctly-barista-tips.html

Barista Tips: The Espresso Tamper
Jul 9, 2012 7:45AM
Meister Coffee Columnist

20120602-tamp514.jpg

[Photograph: toolmantim on Flickr]

Pressure is what makes an espresso an espresso. I don't mean the kind of pressure that caused you to start smoking in high school: I mean a combination of the pressurized water coming out of the espresso machine, as well as the resistance caused by the perfectly packed cake of coffee grounds the water has to push through in order to brew.

Today, we'll explore a contributing factor to this perfect storm of pressurized extraction: the tamper.
Why We Tamp

Tamping is the method a barista will use to take a loosely dosed amount of coffee grounds and turn them into a tightly compressed, evenly dispersed puck within the portafilter, where the water and coffee will come in contact when it's brewing.

Why is it necessary? For one thing, the espresso needs to be compacted far enough to create a little space between the top of the coffee and the screen through which the water comes out of the espresso machine. Once the coffee grounds get wet they'll naturally swell a bit, which can cause a sludgy mess without a proper gap.

The other main reason for tamping is that water is lazy. It doesn't want to have to do the hard work of pushing through that coffee to extract all the deliciousness inside. The only thing lazier than water is water under pressure, and if it's forced through a loose pile of grounds, it will inevitably find all sorts of cracks, crevices, and channels to zip through, avoiding all the good stuff we want it to absorb from the coffee. But if those grounds are tightly pressed into a level cake, the water has no choice but to squeeze through it evenly, picking up all kinds of flavor along the way.
Proper Form

When you're ready to tamp your espresso, you'll want to make sure you do so in a way that's not going to hurt you over time. It might sound silly, but repetitive strain injuries are a reality for baristas—not to mention a real bummer. (I've definitely had to wear a brace before, on account of poor form.)

Be sure that when you push down on your tamper that your wrist is perfectly straight, and your elbow is bent at about a 90° angle. You should feel the pressure coming from your shoulder and triceps, and the force should not feel like it ends on your wrist joint.

And never apply the weight until you're sure the tamper is resting level in the coffee bed: An uneven tamp means an uneven extraction.

20120602-thumb.jpg

[Photograph: Brian Warren on Flickr]
How Hard Should You Tamp?

The question of how much or little to tamp is a big one for new baristas, and I say don't sweat an actual amount of "poundage." I mean, if I tell you to put 30 pounds of pressure on your coffee puck, are you honestly going to know what that means? Similarly, no one thinks you're a tough guy if you tamp with 100 pounds or more, I promise. (And leave the bathroom scale in the bathroom: We're making coffee here, not checking in at Weight Watchers.)

Instead, work on achieving a consistent amount of pressure—whatever it may be for you—and try to ensure that you re-create it every time you tamp a shot into submission. Consistency is always key. If you need to make any adjustments in order to speed up or slow down your extraction (which should last between 20 and 30 seconds), don't change your tamp pressure: Instead, make the grind size of your coffee coarser or finer (respectively).

20120602-tamper.jpg

[Photograph: jakeliefer on Flickr]
The Right Tool

Tampers come in all shapes, sizes, colors, and weights. Just as the wrong bowling ball can send your rolls into the gutter over and over, an ill-fitting tamper can cause wrist injury, callouses, and generally be a regular nuisance.

If possible, get up close and personal with as many styles of tamper as possible. Feel their weight and contour in your palm, and apply pressure against them on a counter or table to see how they feel when put to the test. For home users, tampers are pretty easily found at specialty markets like Sur La Table, and are also readily available online at places like Whole Latte Love. The latter sells a range of quality products, from weight-calibrated units, to classy rosewood-handled pieces, and inexpensive models suitable for more casual users.

You'll want to double check the circumference of your portafilter basket: Tampers generally come in sizes from 56 or 57mm to 58 or 59mm, and you'll want to make sure that whichever one you buy will fit without sticking. (Erring on the smaller side is okay, you may just have to tamp more than once to compress all of the coffee.)]]> https://coffeeforum.org.au/discussion/5912/double-espresso-volume-and-timing Sun, 21 Jun 2015 11:56:23 +0000 How to improve your coffee Cuir Beluga 5912@/discussions
What is the timing and volume of a double shot? Is it the same whether drinking as an espresso or in a milky drink? I assumed 60ml in 60secs but think I am probably way off.

I have Googled and found many a varied answer  :angel:.]]>