(GPGT)Espresso machine hoot

[chikyblink]

used to hate acidity/bitterness but now if i drink coffee without bitterness/acidity it taste flat.

i was like yuck, feel something is missing.


BTW chikyblink do you use a weighting machine to measure the amount of pressure you tamp?


i tamper at around 2 to 3kg but for your semi auto it should be around13kg

I've never tried it on a bathroom scale but I think my tamp is less than 13 kg. But how much force you tamp isn't important, consistency is the key and I've tried my best to be consistent every time.

 

[chikyblink]

Get an espro calibrated tamper! It will really help with the user to be very consistent in his technique so that when need to adjust your other variables (Temp, grind, dosage) to adjust your espresso taste you can be more confident your tamping force did not interfere with your adjustment.

Are you using the espro?
While the espro is a very nice idea esp for newbies, I feel a level tamp is more important. I always tamp by placing my thumb and index finger on the base itself and press down firmly with my elbow straight up. Gives me pretty consistent results.
I tried holding the handle to tamp, don't feel right to me and its easy to be off-level imo.

 

[Resonance]

If your mom doesn't like acidity get her to try Sumatran coffee. Generally very low in acidity, with a strong earthy/herbal aroma. Generally Latin american and kenyan coffees tend to be on the acidic side.

Low brewing temperature can lend some sourness in the brew too. Try brewing with hotter water. A digital thermometer will help!

yea... I used to find it weird when i started out using the electric flask (Those keep warm type). Some time i brew, it turn sour, some time not. Then i remember those times that is not sour, the flask is low on water and i have to fill it up and boil it.

I bought the hario goose neck and a cheap thermometer on ebay. My brew is quite consistent nowadays...

 

[Resonance]

Interesting... Didn't know that there's such tamper... It works like a torque wrench.

 

[Resonance]

Is making a even level grounds before tamping important? I notice some barista don't do that. They just grind from the doser and just tamp, no leveling.

 

[Marill]

i like acidity in the coffee, coz that gives the coffee the fruity flavour.

 

[n0d3]

Is making a even level grounds before tamping important? I notice some barista don't do that. They just grind from the doser and just tamp, no leveling.

Distribution.

Some people practise that, some don't. If you're sure that the grinds are a nice mound where everything is in the centre, theoretically if you tamp properly it would be an even, flat puck. But like chinky said, consistency is key (referring to tamping as well).

I don't distribute because if I do put 18g in my 18g VST basket, it never ever really goes over the rim and is hard to distribute anyway so I just dose as evenly as I can in the centre to get a nice mound then tamp.

 

[Resonance]

Distribution.

Some people practise that, some don't. If you're sure that the grinds are a nice mound where everything is in the centre, theoretically if you tamp properly it would be an even, flat puck. But like chinky said, consistency is key (referring to tamping as well).

I don't distribute because if I do put 18g in my 18g VST basket, it never ever really goes over the rim and is hard to distribute anyway so I just dose as evenly as I can in the centre to get a nice mound then tamp.

If it's a mound, won't the center be too dense and loose at the sides?
What about using those "shaped/ribbed" tamper?

Haven get my own machine and already start to research...

 

[chikyblink]

i like acidity in the coffee, coz that gives the coffee the fruity flavour.

Well I'm envious of those who can taste different fruits, because all my tongue tells me is the coffee taste "siap siap"!

 

[n0d3]

If it's a mound, won't the center be too dense and loose at the sides?
What about using those "shaped/ribbed" tamper?

Haven get my own machine and already start to research...

You tap it a few times while still at the grinder to settle the grinds then it becomes more flat, when you tamp it "spreads" the grind down and out, I get decent results. Consistency is key!

Apparently you get less side channeling with convex tampers. Reg Barber has one with ripples where supposedly you get "controlled" channeling within those valleys, making channeling more "even", thus suited for newbies (apparently IIRC). I would suggest just starting out with a flat one and see where the rest of your journey takes you.

 

[chikyblink]

Haven get my own machine and already start to research...

Its good you're doing research b4 getting your machine. Master your theory 1st b4 doing the practical! At the same time getting poisoned deeper and deeper!

 

[soggy_hASHbrown]

wah .. all so serious... i just hoot aeropress nia cuz no space for coffee machine.

 

[Resonance]

Its good you're doing research b4 getting your machine. Master your theory 1st b4 doing the practical! At the same time getting poisoned deeper and deeper!

I'm already poisoned too deep liao...

 

[idiotekue83]

prefer brewed coffee. above setup cost $100+.

the freshness and quality of the coffee grinds is all that matters in this way of brewing

 

[Resonance]

prefer brewed coffee. above setup cost $100+.

the freshness and quality of the coffee grinds is all that matters in this way of brewing

Nice....

How you compare this to aeropress or pour-over? (if you have played with them).

Will play with pour-over first.

btw, you using what coffee?

 

[The_King]

I've never tried it on a bathroom scale but I think my tamp is less than 13 kg. But how much force you tamp isn't important, consistency is the key and I've tried my best to be consistent every time.

i am mean to say using a weighting machine so that you have a feel of how much force is 30lbs.




i agree consistency is the key, that why most user prefer bottomless pf so that they can see how even and how consistent their tampering is.

 

[The_King]

my own homemade knock box.

Plastic box $1.95

the knock bar $5

 

[chikyblink]

my own homemade knock box.

Plastic box $1.95

the knock bar $5

I want!!
where you get the knock bar?

 

[The_King]

I want!!
where you get the knock bar?

Modern Stainless Steel Knockout Box Replacement Bar



have to use ship forwarder.

 

[neutralz]

If it's a mound, won't the center be too dense and loose at the sides?
What about using those "shaped/ribbed" tamper?

Haven get my own machine and already start to research...

the uneven-ness of the coffee is fine actually. it adds a bit of color, a bit of human touch. if everything is so mechanically precise and accurate.. then the human's out of the equation.. might as well mechanize everything to have everything thing reproducible like a nezprezzo.. it takes the fun out of things sometimes