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  1. #11
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    Quote Originally Posted by ensoluna View Post
    or tamper bit harder? :+)
    It stops flow with normal tamp. Grinder is set at six and if I go smaller it just won't allow tamping. I think I confused it when I mixed three beans styles and varieties together! LOL but it still tastes good in my Latte. I've been trying to increase Crema for kicks, but it isn't really need for a Latte I think. (nope to Iran, my grandparents were farmers in the American Midwest. My late wife who passed from lung cancer in 2007 and I became Bahai after we moved to South Carolina from the Midwest. It's quite a goofy world, my current wife never touched foot in Puerto Rico until we went there to get married in 2010. She is an inactive Catholic!
    Belize has a large Bahai group and South Carolina too.

  2. #12
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    Quote Originally Posted by mawil1013 View Post
    It's quite a goofy world
    wonderful story from all different people. different walks of life.

    I immediately thought of Louis Armstrong's What a Wonderful World!

    https://www.youtube.com/watch?v=m5TwT69i1lU

  3. #13
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    Quote Originally Posted by ensoluna View Post
    wonderful story from all different people. different walks of life.

    I immediately thought of Louis Armstrong's What a Wonderful World!

    https://www.youtube.com/watch?v=m5TwT69i1lU
    A favorite song of mine. Have a great day and hope to chat later! ~Michael

  4. #14
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    We all start somewhere and if YOU are satisfied with the end result that is all that matters. I'm a firm believer in using what you have/can afford and maximizing it. I have gone the full spectrum in the last 9-10 years from a basic pump machine to higher end home machines, to a manual lever, to a 2 group commercial... same with grinders... My daily driver is a Rancilio Silvia/Rocky and what I extract from it/my home roast setup is easily on par with any of the tens of thousands of doubles I've extracted from equipment costing much more. People always mention spending more, but that isn't always necessary or possible. Fresh coffee, skill and determination are key, then the grinder and machine follow.

    Based on the video the coffee appears to be stale, could be ground a bit finer, but you are using a pressurized setup which is a limiting variable. Having said that, I'd try drinking it straight as I have likely had worse at one point.

    I would skip spending much time reading on some other forums, especially Home-Barista. Yes there is some useful info there and we can all learn something new every day, but quite a few of the members are self-entitled 'elitists' in their own minds, lmao.
    I'm a legend among my own kind... you my friend are just a legend in your own mind. Later!

  5. #15
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    I do feel adequate espresso is being made, by me. I am sure it is stale by standards. But like I mentioned, it's just me doing one a day. So it's impossible to avoid. Considering bags of beans are 12-16 oz. For a while I had local access to smaller amounts but the coffee shop closed and it was expensive. Nothing that I can do except keep the beans in storage in tight bags, I have a Food Saver with multi layer freezer quality vacuum bags. I do what I can. All that said, I'm happy except with my lazyness in practicing. I've read lack of Crema doesn't make for bad taste. I've guessed, perhaps wrongly, that more Crema indicates an optimum shot at ideal grind/tamp/pressure? Also I'm not the stop watch kind! LOL I made a second shot today and tamped a little harder as well as stop water as soon as I see it, counting to five seconds, than turning water back on seems to give a decent Crema sooner. But it's all for giggles to me. I am alternating between pure Latte and cocoa with sugar Latte, learning that the pure Latte can indeed be a satisfying experience too!

  6. #16
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    Crema is more from freshness than any other factor. Grind, tamp, pressure all play a part though.

    I've never gone by time, volume or the latest fad... extraction ratios. Never at home or commercially. Have always extracted/made changes based on taste, texture, color, flow rate, etc. When you do something long enough with all different types of equipment/coffees you get a knack for exactly how something is working. Chasing numbers is for the newbies IMBHO.

    How do you limit yourself to just one double daily? I 'limit' myself to 3-4 and can do so rather cheaply as I've been home roasting for over 1 year now. Typical 19 gram double shot costs me about .30, so no complaints there.
    Last edited by shadow745; 07-16-2017 at 02:19 PM.
    I'm a legend among my own kind... you my friend are just a legend in your own mind. Later!

  7. #17
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    Quote Originally Posted by shadow745 View Post
    I've never gone by time, volume or the latest fad... extraction ratios. Never at home or commercially. Have always extracted/made changes based on taste, texture, color, flow rate, etc. When you do something long enough with all different types of equipment/coffees you get a knack for exactly how something is working. Chasing numbers is for the newbies IMBHO.
    Finally, someone who I can learn something new from! Thanks Shadow745!

  8. #18
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    Snip: Have always extracted/made changes based on taste, texture, color, flow rate, etc. When you do something long enough with all different types of equipment/coffees you get a knack for exactly how something is working. Chasing numbers is for the newbies IMBHO.

    >just like BBQ, experience, by the looks and by feel, no temperature probe nor clock.

    How do you limit yourself to just one double daily?

    Waking up at 3AM if I over do it.
    Last edited by mawil1013; 07-16-2017 at 05:05 PM.

  9. #19
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    1) Adjust / remove the sound. The sound of the machine mixed with whatever background talking, etc. is very distracting.

    2) Those shots are more of a "What not to do." Pour starts too soon, sputtering, quickly goes straw colored - over extracting portions, i.e. not a good grind/tamp.

    I recommend that you show the whole process: 1) Show fresh beans, 2) Show proper grind, 3) Show proper tamping. I would also use a naked portafilter. I was making espresso for years prior to purchasing an naked portafilter. Thought my shots were good, but the naked portafilter showed the truth. IMO there is no better tool for learning proper espresso preparation than a naked portafilter.

  10. #20
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    Shadow745,

    Agreed. Great response.

    Unfortunately too many people cannot think for themselves and take things too literally. Every competent barista, professional or otherwise, that I know diagnoses and brews based on your described method. That being said, you and I both know that there are definite indicators and windows that all things will fall into. Above all, it's learning to diagnose by taste. Flow and texture will get you in the ball park. As I mentioned in an earlier post, people end up chasing numbers rather than chasing flavor. Numbers are a great way to communicate to each other to explain what you have done... but it's not how you get/got there in the first place.

    I learned from a "traditional" Italian background. We learned how to pull single shots just as easily as a double and learned to tamp and dose by feel. The one thing that I am sure you find is that if you weigh what you dose/tamp you will find out you are incredibly consistent when you practice and learn the way you are. Without understanding from a practical standpoint HOW you got from point A to point B, the numbers are meaningless.
    John Piquet
    caffe d'bolla
    Salt Lake City, UT
    caffedbolla.com

 

 
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