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1
How to improve your coffee / Re: Let's talk ristrettos! :)
« Last post by Simon on Yesterday at 08:21 PM »


I would classify a ristretto as a restricted pour from a double basket to produce anywhere between 10 and 20ml ergo a double ris which is the norm for most good coffee shops is anywhere from 20 to 40ml from, say, 21.5g in and extraction times would vary depending upon the beans used, the roast profile and depth, and the equipment being used

shot timers and scales are a great way to get a handle on all of the variables but I still consider these to be diagnostic tools rather than a necessary staple of a busy service

i just keep an eye on extraction times and on how the coffee is pouring and make adjustments accordingly, plus I'm constantly taste testing my coffee throughout the day to see if any other variables, such as relative humidity or freshness post roast need to be accounted for

i guess the hard thing here is repeatability I mean I have faith in my own ability to make these on going adjustments but others might not he as fastidious - whixh is I guess where scales and shot timers do come into play

cheers,

ACG

Yeah if I ever pull a ristretto I'll usually use the scale directly with the pour as opposed to the usual weighing the shot after.

It's just interesting what a ristretto is, and why it's different to simply an overextracted shot. I might play with it a bit and see what taste differences arise from pulling a ristretto via different ways of getting there (updosing vs grinding finer vs pulling a normal shot out early)
2
Roasted Beans or Blends / Re: What coffee am I drinking at the moment?
« Last post by Simon on Yesterday at 08:16 PM »
Hehe yes true! It seems like such a low dose to use... But interesting, I've known a few people who swear by single baskets and that the single shots they've been pulling have far outranked any doubles
3
strange to think that not that long ago 7g was the norm - no wonder the Italians beefed it up with robusta, otherwise you wouldn't taste anything!

p


Was down to the last dregs of beans (9g or so), and thought, "Hmmmm.... could just brew this up filter style as usual... orrr I could whip out the ol single filter basket and single spout!"

So... I did haha. Gave it a crack, and I was pleasantly surprised! About 8 grams in, yielded 19.5 grams out in 19s. A little fast so will go bit finer next time if the occasion arises hehe, but I WDT'd it, nutated it, really tried to get it packed in properly in the very strange single shot basket.

Was quite nice! (Drank as an espresso) There was little to no body haha, was very light, had an almost tea-like texture, amazing aroma, nice sweetness, chocolatey. Not in your face at all.

Am definitely gonna try this sort of thing more often (yeah... this sort of activity is bordering on insanity right.. look out!), and I think it's healthy to not get too bogged down in sticking with the usual routine/drink and to experiment a bit with curiosity and fun. It's good for me anyways haha :)
4
New Here? Drop in and Say Hi. / Re: Hey all [emoji16]
« Last post by askthe coffeeguy on Yesterday at 06:08 PM »
oh yeah cool I can see that in the image now cheers, Pat
5
Grinders / Re: Who can repair a Demoka Minimoka 203
« Last post by Brett H on Yesterday at 09:48 AM »
Great stuff!  These grinders tend to shred parts if the grind setting is adjusted while the motor is going. I used to never lend my old one out because a very easy mistake to make can ruin somebody's day.
6
New Here? Drop in and Say Hi. / Re: Hey all [emoji16]
« Last post by SPA50 on Yesterday at 09:30 AM »
oh good choice if machine and welcome !

what grinder would you be running with that ?

p
Thank you :)

The Grinder is built in. I'm pretty certain it's a lelit William that's built in. I could be wrong as there is 2 vip grinders available.

Sent from my SM-G955F using Tapatalk

7
Grinders / Re: Who can repair a Demoka Minimoka 203
« Last post by askthe coffeeguy on Yesterday at 01:32 AM »
yeah cool let us know how you get on with the repairs

p
8
New Here? Drop in and Say Hi. / Re: Hey all [emoji16]
« Last post by askthe coffeeguy on Yesterday at 01:30 AM »
oh good choice if machine and welcome !

what grinder would you be running with that ?

p
9
How to improve your coffee / Re: Let's talk ristrettos! :)
« Last post by askthe coffeeguy on Yesterday at 01:28 AM »
I would classify a ristretto as a restricted pour from a double basket to produce anywhere between 10 and 20ml ergo a double ris which is the norm for most good coffee shops is anywhere from 20 to 40ml from, say, 21.5g in and extraction times would vary depending upon the beans used, the roast profile and depth, and the equipment being used

shot timers and scales are a great way to get a handle on all of the variables but I still consider these to be diagnostic tools rather than a necessary staple of a busy service

i just keep an eye on extraction times and on how the coffee is pouring and make adjustments accordingly, plus I'm constantly taste testing my coffee throughout the day to see if any other variables, such as relative humidity or freshness post roast need to be accounted for

i guess the hard thing here is repeatability I mean I have faith in my own ability to make these on going adjustments but others might not he as fastidious - whixh is I guess where scales and shot timers do come into play

cheers,

ACG
10
New Here? Drop in and Say Hi. / Hey all [emoji16]
« Last post by SPA50 on 21/10/2017, 11:10 PM »
Hello all,

I'm new to the coffee machine scene and have my heart set on a Lelit kate

I'm looking forward to learning a whole heap of awesome coffee things

Cheers,

Will

Sent from my SM-T810 using Tapatalk

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