(GPGT)Espresso machine hoot

[mirage86]

ah i see.. ya i should really find time to make a trip to the local roasters..

By the way, I am facing big problems with frothing milk. In my first few attempts, bubbles were so huge. On my last couple of attempts, milk was so hot and yet there was no microfoam at all.

When I froth the milk, it feels to me that the milk heats up very fast (using a thermometer). I submerge the steam wand about 1 cm into the milk. Can shifu help me diagnose what is going wrong? So far i only managed to dial in the grind.

Easiest and fastest way to learn is to take a video of your milk frothing and show a barista who is consistently good with milk frothing and latte art, they will be able to pinpoint your mistakes very quickly. I can try to help if you can upload a video and PM me the link.

 

[Corsabrin]

Ristretto is 15ml extraction .
Espresso is about 25ml +-5.

I think if you take 30 sec to pull 15ml , there's a higher risk of over extraction.
Normally it's keep the flow at abt 25ml per 25 sec, then stop earlier at the 15th second for the Ristretto.

ah ok. What if I want to extract a double? I'll up the dose?

 

[Corsabrin]

Easiest and fastest way to learn is to take a video of your milk frothing and show a barista who is consistently good with milk frothing and latte art, they will be able to pinpoint your mistakes very quickly. I can try to help if you can upload a video and PM me the link.

Sure, ill do that tonight!

 

[testerjp]

ah ok. What if I want to extract a double? I'll up the dose?

Your espresso comes out from two spouts on the double portafilter.

Each one say 25ml, consider a single espresso.
You add both together 50ml, consider a double.
The dose is the same.

I use this lazy method to froth for latte.

I suggest you use a thermometer during your early stage.
If the froth bubbles are not perfect, hit the pitcher on the table to burst the big bubbles then swirl the milk to fold it in.

 

[compuser]

Actually i also have the same question.

If import to SG from the West for 1kg, EMS easily cost S$70, 6-8 working days.
Express cost $100, 1-2 working days.
Ensuring it's fresh at the same time affordable is challenging i guess.

Normally roasters let it rest to degas for few days before they pack into bag.
No matter what the roaster says, they surely do FIFO to ensure they don't get stuck with stale coffee.

If the packaging is properly done, the bag will becomes like a vacuum pack upon landing from air flight.
My experience taking my coffee to drink at my office in Japan and from Japan bring back is, the coffee turn stale faster. I think got to do with the low pressure on plane.

I will be extremely interested if can get good coffee from Indonesia though.

 

[Corsabrin]

Your espresso comes out from two spouts on the double portafilter.

Each one say 25ml, consider a single espresso.
You add both together 50ml, consider a double.
The dose is the same.

I use this lazy method to froth for latte.

I suggest you use a thermometer during your early stage.
If the froth bubbles are not perfect, hit the pitcher on the table to burst the big bubbles then swirl the milk to fold it in.

what is the pitcher with the cold water for? so you just leave the pitcher on the drip tray??

 

[testerjp]

Water with milk is for practising.

Yeah , i just place on the drip tray.

 

[Lazy_Tiger]

We also order samples from roasters and try the beans ourselves before we commit to any partnerships. So far, we have rejected at least 40% of the roasters we tried because their coffees are either too generic (not special enough to import) or the roast quality is not up to standard, usually underdeveloped.

(Enter HWZ10 for 10% discount off first month - valid until 15 April!)

Sounds great. On top of tasting notes, I think it would be great if recommended brewing parameters can also be provided as a good starting point!

 

[mirage86]

ah ok. What if I want to extract a double? I'll up the dose?

this is my favourite table: http://www.home-barista.com/tips/brewing-ratios-for-espresso-beverages-t2402.html

the difference between ristretto and espresso is the brew ratio i.e. ratio of coffee grounds to espresso extracted

the difference between single or doubles is the absolute quantity used i.e. a double shot is twice as much coffee produced as a single. the brew ratio will remain as a constant. hope this helps!

 

[mirage86]

Actually i also have the same question.

If import to SG from the West for 1kg, EMS easily cost S$70, 6-8 working days.
Express cost $100, 1-2 working days.
Ensuring it's fresh at the same time affordable is challenging i guess.

Normally roasters let it rest to degas for few days before they pack into bag.
No matter what the roaster says, they surely do FIFO to ensure they don't get stuck with stale coffee.

If the packaging is properly done, the bag will becomes like a vacuum pack upon landing from air flight.
My experience taking my coffee to drink at my office in Japan and from Japan bring back is, the coffee turn stale faster. I think got to do with the low pressure on plane.

I will be extremely interested if can get good coffee from Indonesia though.

you're absolutely correct - the cost of logistics is already a headache. that is why $30 for a pack of beans from an established overseas roaster delivered to your doorstep with a guaranteed ETA is justifiable in my opinion

Indonesia has a very vibrant coffee scene now, especially in Bandung They are definitely on our radar

 

[mirage86]

Sounds great. On top of tasting notes, I think it would be great if recommended brewing parameters can also be provided as a good starting point!

Brewing parameters will be part of the subscription! On top of that, we provide things like tasting notes, coffee origin information, roaster background etc. These are all part of the subscription bundle.

 

[8-lane]

Just to SIC.. but dunno UCC coffee nice anot..

https://giantonline.com.sg/catalog/great-offers-from-giant-online/brand-promotion/ucc-edm-0324

 

[beebee_ice]

Hey guys!

Just thought I contribute to this thread a little.

Shot Pull:

Free Pour:

Equipment used:
La Pavoni Stradivari
Lelit PL53 Grinder
Black Rattleware Teflon Jug

Bean Profile:
17.5g Brazilian Beans (From Jewel Coffee)
Aged 2 weeks

I think I could have grinded the beans a little finer. Still ain't getting the zebra striping. And not the best pour I did XD

 

[Corsabrin]

the link like got error leh... btw striping supposed to be tiger or zebra?

 

[chikyblink]

Hey guys!

Just thought I contribute to this thread a little.

Shot Pull:

Free Pour:

Equipment used:
La Pavoni Stradivari
Lelit PL53 Grinder
Black Rattleware Teflon Jug

Bean Profile:
17.5g Brazilian Beans (From Jewel Coffee)
Aged 2 weeks

I think I could have grinded the beans a little finer. Still ain't getting the zebra striping. And not the best pour I did XD

Lemme fix that for you.

Nice vids! Love the music incorporated into them! Thanks for sharing!
Yes, at 2 weeks old I would've grind much finer to get a nice slow pour.
I wish my latte art skills is as good as yours.

 

[qwe7410]

Spotted 3 dogs.

Normally i will add more powder to use up faster and add more resistence at the same time.

 

[Corsabrin]

what is 3 dogs?

 

[Lazy_Tiger]

Hey guys!

Just thought I contribute to this thread a little.

Equipment used:
La Pavoni Stradivari
Lelit PL53 Grinder
Black Rattleware Teflon Jug

Bean Profile:
17.5g Brazilian Beans (From Jewel Coffee)
Aged 2 weeks

I think I could have grinded the beans a little finer. Still ain't getting the zebra striping. And not the best pour I did XD

Nice....you didn't get tiger striping but how did the espresso taste? I had a bag of Brazilian from jewel last year that I thought was fantastic. very smooth, low acidity, but very strong caramel flavour.

Your latte art skills is miles ahead of mine.

 

[Lazy_Tiger]

Spotted 3 dogs.

I spotted one nipple

 

[Corsabrin]

what the......