(GPGT)Espresso machine hoot

[linusz]

wanted to try pour over.
what do i need to get? kettle? filter? how much; and where is a good place to get them?

 

[mizarahi]

Camp for further reading

 

[Lazy_Tiger]

wanted to try pour over.
what do i need to get? kettle? filter? how much; and where is a good place to get them?

i think cheapest is daiso filters and dripper.
followed by plastic v60.
easiest to brew without screwing up is kalita wave.

best kettle. brewista smart pour goose neck kettles. you can buy from alma coffee roasters

if you want something cheaper get a hario buono.

easiest brewing method - matt perger v60 routine
https://vimeo.com/46612013

if you want to learn from one of the pioneers of japanese style pourover? go to okada coffee and sign up for a class.
https://www.facebook.com/okada.coffee.and.sweets/videos/976611352506650/

 

[Lazy_Tiger]

Camp for further reading

read this too.

https://blackbearcoffee.com/resources/81

to think that oxidisation is the only way that roasted coffee deteriorates and modified atmosphere packaging allows for coffee to stay fresh in the bag for up to a year is complete bull.

 

[linusz]

i think cheapest is daiso filters and dripper.
followed by plastic v60.
easiest to brew without screwing up is kalita wave.

best kettle. brewista smart pour goose neck kettles. you can buy from alma coffee roasters

if you want something cheaper get a hario buono.

easiest brewing method - matt perger v60 routine
https://vimeo.com/46612013

if you want to learn from one of the pioneers of japanese style pourover? go to okada coffee and sign up for a class.
https://www.facebook.com/okada.coffe...6611352506650/

Can I understand the advantages of premium coffee kettles

Brewed coffee is best or always enjoyed black? I have it with milk so I not sure if should add foamed milk with it. Then I guess it will overtake the lighter roast aroma?

Posted from PCWX using ALP-L29

 

[Lazy_Tiger]

Can I understand the advantages of premium coffee kettles

Brewed coffee is best or always enjoyed black? I have it with milk so I not sure if should add foamed milk with it. Then I guess it will overtake the lighter roast aroma?

Posted from PCWX using ALP-L29

A goose neck kettle let’s u control the pour. The brewista ones lets u control the temperature.

U can enjoy coffee as you like. With or without milk. I don’t add milk because I want to enjoy the aroma and acidity. But if u like to add milk then it’s perfectly fine. May be harder to taste the nuances with milk.

 

[linusz]

A goose neck kettle let*********s u control the pour. The brewista ones lets u control the temperature.

U can enjoy coffee as you like. With or without milk. I don*********t add milk because I want to enjoy the aroma and acidity. But if u like to add milk then it*********s perfectly fine. May be harder to taste the nuances with milk.

Ah OK. I think I get a cheapo goose kettle online then see if I like to manual brew. Thanks

Posted from PCWX using ALP-L29

 

[turboo]

1. i have no experience with santino but no harm trying.

2. you can cheat miss silvia by running the brew pump and pulsing hot water thru the group head and portafilter in order to heat things up. but this may result either in the group head being too hot or insufficiently heated up. so take experience to know when the group head is sufficiently hot.

3. this video explains. see from 3.30 onwards.
https://www.youtube.com/watch?v=QhxvDusY3jk
you can hear and see the hissing of steam and bubbles as the water exiting the showerscreen is more than 100 degrees.

4. can last between 1-1.5months depending on the storage conditions and roast. i still keep it in the bag. lock and lock has air space in the container.

5. yes brewing stage. for your machine it doesn't have preinfusion. so 25-30secs is usually ok and is a very useful guide. with preinfusion it can take much longer. e.g. 20secs preinfusion + 30 secs brew for slayer. nespresso is too fast and uses only 7-9g of coffee. there are 3rd partly capsules e.g. colonna which forces the nespresso machine to brew at a slower flow rate as they light roast their coffee beans.

6. upgrading the skills of the barista is much more important than upgrading the machines. i highly recommend going for a latte making class. but yes generally the more powerful the steam the easier it is to create microfoam, since you need to get the milk to be swirling. if the steam is weak, you cannot mix it up will and you'll get large bubbles instead of a fine foam.

7. all else being equal preground is inferior to whole bean. forget about some people telling you that you can hermetically seal preground and they will taste as good as freshly roasted, freshly ground whole bean.

only use preground as a trade off for convenience (i do drink nespreso). between ese and preground cans and all else being equal (coffee quality, extraction, freshness) yes eses may taste better since you only open it up when you are about to brew it.

8. unpressurised portafilters are superior because it gives the barista direct feedback whether the grind is too fine or coarse via flow rate. pressurised portafilters control this flowrate for you even if you grind to coarse. generally you get a better extraction, fuller bodied and sweeter espressos using unpressurised.

9 a shotglass with volume markers is one way to measure but highly inconsisent since crema contributes to volume and creme is highly variable. the best way to place a weighing scale on your drip tray and place your espresso cup on your weighing scale. espresso is not pure water. 30g of espresso will not equate to 30ml via volume. 30g of espresso can be between 40-60ml via volume!

thank you once again.

1. If I want to do americano style, do I simply increase (2x) the brew time, with all other parameters staying the same (grind size?)

2. 1-1.5 months storage is pretty good. thought it can only be stored for <2weeks..

3. Where is the best place to go for a latte making class? Any recommendations? Don't mind paying more for a good class.

 

[Lazy_Tiger]

1.my preference for americano is to brew a normal espresso and add the same or slightly more in weight of hot water.

increasing the brew time with the same parameters i feel results in bitter espresso (i believe this called a long black). there is over extraction.

2. yes generally coffee tastes best 2 weeks after roast date. avoid brewing coffee when it too fresh. it will lack sweetness and will have undesirable flavours. i think the co2 interferes with getting a good extraction. i feel brewing 4-5 dates post roast usually is fine. lighter roasts take longer to peak. Depending on storage conditions and roast level 1 month is fine. I have ultra light roasted natural process coffee and it still smells great after close 2 months.

i went to papa palheta. they will teach you the basics, but unless you are a natural, you will eventually need to waste tons of milk to produce beautiful latte art. getting good microfoam for smooth lattes is not difficult. just need to know your machine well.

have fun and do let us know if try santino beans. do a comparison with nylon, strangers, jewel, tiny roaster, pacamara, papa palheta, bettr barista or highlander and let us know!

 

[purpleberry]

Besides beans, anything recommended to get from Japan?

 

[Lazy_Tiger]

Besides beans, anything recommended to get from Japan?

get experience

visit a traditional japanese kissaten and try out their siphon or pourovers

then visit their growing 3rd wave, kurasu, % arabica etc.

contrast and compare to see how japanese coffee has evolved.

if you want a souvenir maybe get a kalita wave or kalita kettle specifically the "made in tsubame" series.

 

[purpleberry]

get experience

visit a traditional japanese kissaten and try out their siphon or pourovers

then visit their growing 3rd wave, kurasu, % arabica etc.

contrast and compare to see how japanese coffee has evolved.

if you want a souvenir maybe get a kalita wave or kalita kettle specifically the "made in tsubame" series.

Roger that. Kurasu is the name of the coffee shop?

Might be eyeing for https://dailycoffeenews.com/2015/08...ee-filter-is-one-of-japans-best-kept-secrets/

 

[Knight_Rider]

Roger that. Kurasu is the name of the coffee shop?

Might be eyeing for https://dailycoffeenews.com/2015/08...ee-filter-is-one-of-japans-best-kept-secrets/

https://kurasu.kyoto/pages/kurasu-singapore

 

[3xtraWX]

Is there someone who can share their review for using aeropress for their daily coffee fixes?

Have a nespresso machine at home but generally noob to coffee brewing.

 

[Lazy_Tiger]

Is there someone who can share their review for using aeropress for their daily coffee fixes?

Have a nespresso machine at home but generally noob to coffee brewing.

i have an aeropress but in the 7 years that i've owned one i've only brewed less than 200 times on it (i know based on the remainder filter papers that came with the original).

the aeropress can be very versatile. you can use a wide range of grind sizes on it. you can immerse the grinds for 2-3mins using the upside down method or just press down after 10secs of stirring. each method has its advantages depending on the roast level. you can brew it very strong and thick by using a very fine grind and less water.

but somehow i feel aeropress is not as balanced when brewing light roasts, tends to have off flavours. i find pourover methods better for light roasts.

But i'm sure with the correct technique the aeropress can brew good light roasted coffee. just need to research how.

if you don't want to practice how to pour for a pourover then the aeropress is easier to brew.

 

[3xtraWX]

i have an aeropress but in the 7 years that i've owned one i've only brewed less than 200 times on it (i know based on the remainder filter papers that came with the original).

the aeropress can be very versatile. you can use a wide range of grind sizes on it. you can immerse the grinds for 2-3mins using the upside down method or just press down after 10secs of stirring. each method has its advantages depending on the roast level. you can brew it very strong and thick by using a very fine grind and less water.

but somehow i feel aeropress is not as balanced when brewing light roasts, tends to have off flavours. i find pourover methods better for light roasts.

But i'm sure with the correct technique the aeropress can brew good light roasted coffee. just need to research how.

if you don't want to practice how to pour for a pourover then the aeropress is easier to brew.

Thanks for the feedback. Will experiment and play around with it.

 

[Knight_Rider]

Thanks for the feedback. Will experiment and play around with it.

If you want more flavours can use the stainless steel filter. Tiong Hoe has them.

 

[turboo]

Just received my Gaggia but my Grinder is still on the way, hence I bought some pre-ground powder from Hook coffee to test. Questions:

1. When we say 25s of extraction, does it start from the time we press the button or when the first drip comes out?

2. I filled the double basket with 2 scoops (standard gaggia scoop), tamped it, and the rich looking espresso only lasted for the first 6 seconds. Subsequently it is very light brown for remaining 20s. Is that normal? I checked out most videos and it seems they can extract thick and nice shots throughout the 20+s.

3. What else can i do with pre-ground in this situation?
Should I use the pressurised portafilter in the meantime?

4. When I use beans next time, does it mean I should grind finer in order to last longer on extraction?

5. Does the material of the tamp matter? Saw a cheap usd5 stainless steel tamp on Ali. How do you guys actually measure "15kg" of force?

6. How much more quality will I be getting if I do the OPV and rancilio steam wand mod? For the latter, i heard it doesn't always fit nicely and some of them actually sand it down to fit. Is it true?

 

[3xtraWX]

If you want more flavours can use the stainless steel filter. Tiong Hoe has them.

Thanks. Saw the reviews on youtube using metal filter vs paper filter.

 

[Lazy_Tiger]

Just received my Gaggia but my Grinder is still on the way, hence I bought some pre-ground powder from Hook coffee to test. Questions:

1. When we say 25s of extraction, does it start from the time we press the button or when the first drip comes out?

2. I filled the double basket with 2 scoops (standard gaggia scoop), tamped it, and the rich looking espresso only lasted for the first 6 seconds. Subsequently it is very light brown for remaining 20s. Is that normal? I checked out most videos and it seems they can extract thick and nice shots throughout the 20+s.

3. What else can i do with pre-ground in this situation?
Should I use the pressurised portafilter in the meantime?

4. When I use beans next time, does it mean I should grind finer in order to last longer on extraction?

5. Does the material of the tamp matter? Saw a cheap usd5 stainless steel tamp on Ali. How do you guys actually measure "15kg" of force?

6. How much more quality will I be getting if I do the OPV and rancilio steam wand mod? For the latter, i heard it doesn't always fit nicely and some of them actually sand it down to fit. Is it true?

1. Timing can start when you hit the switch since your machine does not have preinfusion. Depending on the machine the 1st drip may be anywhere between 1-20 secs. You can brew 25secs and then grind finer and brew something at 35secs achieving the same brew weight and see how it tastes.

2. It could be the coffee is preground or light roasted or you are using a pressurised portafilter and the grounds are not fine enough.

3. pressurised portafilter is the way to go if you are using preground. Preground will lose freshness rapidly and if you use nonpressurised portafilter with preground you will see your flow rate get faster and faster as the coffee continues to lose its freshness.

4. Yes. a finer grind will result in lower flow rate and hence a longer extraction time (Assuming you maintain the same brew weight).

5. Material only matters in its durability. 15kg is just a rough gauge. you can use a calibrated tamper or just tamp without overexerting yourself. tamping does affect the flow rate but not so much unless the barista is wildly inconsistent between using feather light tamps and gorilla tamps.

6. Not familiar with opv mod or steam wand mod. But a classic steam wand (and the necessary skills) will definitely get you better frothed milk than a pannarello.