(GPGT)Espresso machine hoot

chikyblink

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I can't help but laugh at myself every time I watch this vid:s13::s13:

Some background abt this: I've just returned from a wedding lunch at some fancy hotel hence the getup. I was gonna make an espresso for my good friend when he suddenly whip out his phone say 'let's do a vid!' Being the easy going person that I'm, 'whatever! let's do this!' I said.

Usually I'll flush the grouphead 1st b4 grinding though.
Recently, I find grinding into my plastic cup and doing the WDT, there's no need to perform nutation tamp. Just a normal straight down and pull. But if I use HG One's Blind Tumbler, more care is needed else there's gonna be major channelling.
The 1st pull wasn't so nice and you can see some minor channelling. The second shot was beautiful but was drowned in milk though.

**Dinie if you're reading this I wanna say thanks for doing the vid up.

Welcome to laugh at me. :s13::s13:
 
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derazor

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no , the smoke is minimum, there is chaff collector. anyway when I roast I use a fan to blow all roasting smell out of kitchen window, my neighbor must be thinking what this guy baking, lol

How long is roasting duration? Where you get the roaster?
 

noobzpro

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hey guys, i love coffee but now only on generic nespresso machine...if i wanna get a full set for home use what do i need? and what do u guys recommend
 

relacker

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How long is roasting duration? Where you get the roaster?

I got it direct from Genecafe korea, they sell it 1 time to me cos I bedek them I want sample for online selling.

coffee roasting is a science by itself , the timings are link to beans and the roasting machine.

but general template I follow :

set temp 235-238degc 1st crack of beans at 10.5-11min, turn down temp to 220-224, then roast til 18min or when 1st sign of 2nd crack and auto cool 4min for coasting.

this is for full city roast



u can try with pan roasting or oven roasting too.

have fun
 

Lazy_Tiger

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Some background abt this: I've just returned from a wedding lunch at some fancy hotel hence the getup. I was gonna make an espresso for my good friend when he suddenly whip out his phone say 'let's do a vid!' Being the easy going person that I'm, 'whatever! let's do this!' I said.

Welcome to laugh at me. :s13::s13:

nice vid! if you didn't mention the reason for the get up we would have thought u dressed up just for the video! :s13:

The HG one looks easy to grind...very tempting...unfortunately i solved the clumping issues after i dismantled the grinder and found that one of the rubber flaps covering the chute was missing! Probably broke apart and ended up in the puck!



After removing the remaining rubber flap the grinder works beautifully. No more clumping or WDT.

 

Lazy_Tiger

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hey guys, i love coffee but now only on generic nespresso machine...if i wanna get a full set for home use what do i need? and what do u guys recommend

Heh heh...need quite alot of stuff...

1. Freshly roasted beans, optimized for espresso.
2. Good grinder with good burr set (not blades)
3. Pump driven espresso machine using non-pressurized portafilter basket. (Don't get cheaper steam driven ones u see at best denki)
4. Good quality tamper (heavy, metal one will do. Must be of a good fit into the filter basket)
5. and most importantly...the knowledge and skills!

I would recommend going to as many cafes as possible (those that roast their own beans) and trying out their straight espresso, for you to get a rough idea what is a good espresso. If it taste comparatively nice to you (compared to other cafe) its a good espresso. If its too bitter, thin, sour, unbalanced etc, then its a bad espresso. DOn't be psychoed by people saying espresso is very sweet like honey, maple syrup etc or else you will be chasing a fairy. Espresso is generally a bitter beverage but well made espresso is pleasantly bitter. Also becareful of tasting fatigue. Drink too cups and they all taste the same.

Some cafes: Nylon (Personal fav cos they know what they are doing and their espresso is balanced to my tastebuds), oriole, common man, papa palheta, highlander, geisha, liberty. Use bean hunter app to find more.

After you roughly know what a good espresso taste like then read some books first (Scott Rao, David Schomer, etc) and some forums (Home barista, coffee geek, coffeesnobs) and some coffee blogs (jimseven) to educate yourself. Take opinions in the forums with a pinch of salt....some of the discussions are very informative but some opinions are misguided at best.

After that then look around the local scene to see what gear is available. Can consider buying online and shipping for some stuff. Visit the cafes who sell their gear and don't be shy to ask and discuss (Highlander, papa palheta, etc)

Warranty and after sales repair is very very important because machines do break down and need servicing. So becareful with online retailers unless you know the machine can be serviced locally . :)


For a decent set up i recommend a moderately large burr grinder of at least 58mm (flat or conical, the jury is out on this). For machine a HX machine should be enough, good steaming and temperature stable if you keep to a routine of flushing the grouphead before pulling a shot.
Single boilers are ok if you are on a tight budget (rancilio silvia) but you will need to have a more precise brewing routine as those machines are not temp stable and less forgiving. Need to wait a while to start steaming too.

If you just want to jump into the deep end and get an ultimate machine just go Jimmy Monkey and order a Slayer. They can customise it for you too.:s13:



Good luck!:)
 

Lazy_Tiger

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Nice grounds. Does it fall nicely onto your portafilter like that? Or this pic is taken after distribution?

I rotate the filter basket around during grinding. Then I tap downwards twice. So I guess that is some kind of distribution. :)
 

Lazy_Tiger

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I got it direct from Genecafe korea, they sell it 1 time to me cos I bedek them I want sample for online selling.

coffee roasting is a science by itself , the timings are link to beans and the roasting machine.

but general template I follow :

set temp 235-238degc 1st crack of beans at 10.5-11min, turn down temp to 220-224, then roast til 18min or when 1st sign of 2nd crack and auto cool 4min for coasting.

this is for full city roast



u can try with pan roasting or oven roasting too.

have fun

Where did you get your beans?:)
 

derazor

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Actually Gaggia Classic also cheap and good, if you don't drink cafe latte.

gaggivsrancilio.png
 

chikyblink

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I saw Gaggia classic at Robinson (formerly HMV) B1. $599.
Gaggia Baby is there too. Can't remember how much but definitely more expensive than the classic
 

relacker

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Where did you get your beans?:)


Freshcafe at Stirling rd. I order in quantities of 3-8kg. can choose Kenya AA, colombia , so Salvador, dominican, png, Toraja, sumatra madheling and many more.

Jacob was telling me Hawaiian Kona is coming too, wah Yum !


green beans can keep for yrs compared to roasted bean. keep green beans in cool , dry area ( fridge) and take out to roast when u need. in this way u always have the freshest beans


for those interested in home roasting:

http://www.sweetmarias.com/instructions.php


http://www.homeroasters.org/php/forum/viewforum.php?forum_id=32
 
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noobzpro

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so im curious wats the diff between a sub 500 machine and 2k machine? if its just bragging rights to show off to ppl come ur house i shall pass...but if its quality and taste im all in! also i read that depending on buget....around 30% shud go to the grinder? wat u guys recommend? they say wat ceramic grinder better coz generate less heat...and gene cafe roaster...alot better than those big companies roasted beans? wr in singapore can buy raw beans? thanks alot for any advice.
 

Klee_nex

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can any experts teach me how to froth milk to make latte art?

I dont have the thermometer and the result come out is got foam ( no big bubbles ) but it's separated from the milk. so when I pour out, milk first and at the end one big chunk of foam is on top of the cup.

What went roung? Part 1 too long? Part 2 too long? OR both?

Part 1 : Sucking of Air
Part 2 : Mixing of Milk + Froth

My guess is you steamed your milk and left it aside while you pull your shot? The froth is going to separate from the milk once left to set, resulting in what you've described. You could swirl your pitcher to try to mix them back, but it's going to be an uphill task. Always pour immediately after you steamed your milk. Either this, or you could heed chiky's advice. He's right on his point.
 
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