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After the old forum software breaking in a way that we were unable to fix, we've migrated the site to a new platform.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
Scales and consistancy.
I've found one of the best aids to consistency for the home espresso machine user is a set of scales similar to these http://www.ebay.com.au/itm/Digital-Jewellery-100-x-0-01-pocket-precision-scale-NEW-/260548699525?pt=AU_Business_Industrial_Medical_Scientific_Equipment2&hash=item3ca9e9a585
They are small, easy to use and very cheap, I keep a set beside my grinder and weigh the beans for each and every shot, once incorporated into the routine it only takes seconds to do and removes one of the many variables that we are faced with, using a scoop or similar method its not easy to get within plus or minus 5% and that's a significant variation
My method is to weigh beans, dump into empty hopper/grinder, grind, dislodge beans that may be hung up in hopper area, fill PF making sure I brush out the delivery chute and doser with a small stiff artists brush (don't allow the brush to contact the spinning burrs or you will give it a short back and sides real quick) this way the grinder remains relatively clean and I am sure I'm getting back 99% of what goes in.
Not suggesting its a method to use in a commercial situation, however home barista's will find it of real value.
They are small, easy to use and very cheap, I keep a set beside my grinder and weigh the beans for each and every shot, once incorporated into the routine it only takes seconds to do and removes one of the many variables that we are faced with, using a scoop or similar method its not easy to get within plus or minus 5% and that's a significant variation
My method is to weigh beans, dump into empty hopper/grinder, grind, dislodge beans that may be hung up in hopper area, fill PF making sure I brush out the delivery chute and doser with a small stiff artists brush (don't allow the brush to contact the spinning burrs or you will give it a short back and sides real quick) this way the grinder remains relatively clean and I am sure I'm getting back 99% of what goes in.
Not suggesting its a method to use in a commercial situation, however home barista's will find it of real value.
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