(GPGT)Espresso machine hoot

[compuser]

I believe there's no such thing as perfect coffee, it's up to individual preference. Those in wine should understand this better.

Last time i aimed for milimetre perfection, only to realise those who i make for told me they can't notice any difference.
It was like chasing for something that is not there.

To be honest, even when i try side by side, between two cups, one from the first purge and one from the second.
Can't tell much difference.

I don't have a lot of time in the morning though, so speed and convenience do play a much bigger role.

 

[Lazy_Tiger]

i dun purge my grinder after every cup.
And i make at least 5 cups a day as it's easy to use by everyone.

Infact i don't purge if it's just one day and nobody notice any difference.
So it's quite a strawman argument.

Anyway you can be happy with what you think is fine, but don't have to judge everyone else as wrong.

Relax I'm not judging on your preference. And there is no strawman fallacy here. Some of the things said here are factually wrong so I'm correcting them.

 

[compuser]

 

[Lazy_Tiger]

ps: tiger, are you considering purchasing a refractometer, or do you already have one?

Sent from GAGT Android App

Don't think I'll get a refractometer soon bro. Too expensive and tbh I have some doubts whether the benchmark of 20% extraction is a good indicator. Too many factors come into play when trying to flavor profile. The different vst baskets are still very useful when adjusting dosage to fit a particular blend.

Im saving for the slayer 1 group or something similar that may pop up in the future. They did a video comparing extraction with and without their pre brew system and lets just say the results are very surprising. A slow flow rate pre Brew at 9 bars followed by standard flow rate at 9 bars can extract finer grounds faster than just ramming the puck at 9 bars of pressure in the onset.

https://www.facebook.com/video.php?v=695277177235501

 

[derazor]

I believe there's no such thing as perfect coffee, it's up to individual preference. Those in wine should understand this better.

Last time i aimed for milimetre perfection, only to realise those who i make for told me they can't notice any difference.
It was like chasing for something that is not there.

To be honest, even when i try side by side, between two cups, one from the first purge and one from the second.
Can't tell much difference.

I don't have a lot of time in the morning though, so speed and convenience do play a much bigger role.

At the very start try to be perfectionist, after few weeks didn't purge already. Also because I make latte, lagi lesss reason to do so

 

[derazor]

Do you mean that the milk as not as creamy because there is not enough fine air bubbles in the mix? I think you could try to introduce more air and then try to get a good rolling action when u raise the pitcher to integrate the air you have just introduced into the mixture. The end result should look like wet paint with very little "milk foam cap" to top to do a good latte art. After steaming you could try to swirl your pitcher on the counter top too to reintegrate any foam that has risen to the top but this has its limitations.

Less creamy but still able to do latte art. More gao is better.
So I just introduce more air and maintain my processes ?

 

[derazor]

Don't think I'll get a refractometer soon bro. Too expensive and tbh I have some doubts whether the benchmark of 20% extraction is a good indicator. Too many factors come into play when trying to flavor profile. The different vst baskets are still very useful when adjusting dosage to fit a particular blend.

Im saving for the slayer 1 group or something similar that may pop up in the future. They did a video comparing extraction with and without their pre brew system and lets just say the results are very surprising. A slow flow rate pre Brew at 9 bars followed by standard flow rate at 9 bars can extract finer grounds faster than just ramming the puck at 9 bars of pressure in the onset.

https://www.facebook.com/video.php?v=695277177235501

Sadly our machine very durable, even spoil can fix.
So not so gian to upgrade.

 

[derazor]

This week switch back to my silvia stock basket (16g) . Previously was using my vst 18g.

VST to me like no channelling issue compared when using stock. Why AH?

Also , 16g the flavor not so much coffee and my latte is now less powerful in a good manner. Wife prefer less gao.

 

[calbay]

Don't think I'll get a refractometer soon bro. Too expensive and tbh I have some doubts whether the benchmark of 20% extraction is a good indicator. Too many factors come into play when trying to flavor profile. The different vst baskets are still very useful when adjusting dosage to fit a particular blend.

Im saving for the slayer 1 group or something similar that may pop up in the future. They did a video comparing extraction with and without their pre brew system and lets just say the results are very surprising. A slow flow rate pre Brew at 9 bars followed by standard flow rate at 9 bars can extract finer grounds faster than just ramming the puck at 9 bars of pressure in the onset.

https://www.facebook.com/video.php?v=695277177235501

Actually, you can more or less do that with your E61.
Start with slow pressure then go for a full ramp.
So save the bucks

It will be better if it continues to extract with lowering pressure though, since channelling is already through.

I don't know, but i'm not a big fan for these Slayers/Synessos.
I think there's better choices if we factor in other things.
End of the day, it's the man behind that makes the equation right, more than the equipment.

 

[calbay]

This week switch back to my silvia stock basket (16g) . Previously was using my vst 18g.

VST to me like no channelling issue compared when using stock. Why AH?

Also , 16g the flavor not so much coffee and my latte is now less powerful in a good manner. Wife prefer less gao.

When you refer to flavour, it really depends.

There's two class of drinkers.
One who goes for the punch, one who goes for the clarity.

 

[calbay]

At the very start try to be perfectionist, after few weeks didn't purge already. Also because I make latte, lagi more reason to do so

I think u mean 'less' reason to do so?

I personally think the flow rate may be affected.
A big set back for those who enjoys looking at the molten flow.

But if we talk about the taste, hmm.. it depends.
I may not be able to identify myself.
One way is to blind taste.
I believe most casual drinkers should be fine.

Since you are a latte drinker, i think it won't matter more.
Just IMHO.

 

[Igene]

Just wondering if anyone ever get Baratza grinder from Tabobao? Can trust bor?

Me just started nia. Using Aeropress now with a blade grinder (is it even call grinder?).
Also got a 2nd hand Poemia. Coffee tastes sibeh dull sia...

May slowly upgrade lah. This hobby is rather expensive though. Got a lot more to learn from the expert here.

 

[Lazy_Tiger]

Less creamy but still able to do latte art. More gao is better.
So I just introduce more air and maintain my processes ?

Yes the rolling of the milk is very important. Must be just enough to mix the air thru the entire mixture but not too powerful to cause too much turbulence and reintroduce more air into the mix. I didn't know yours is a ver 3 silvia. With a dual hole tip u could try to do what the others recommend. Wand straight down.

 

[Lazy_Tiger]

Actually, you can more or less do that with your E61.
Start with slow pressure then go for a full ramp.
So save the bucks

It will be better if it continues to extract with lowering pressure though, since channelling is already through.

I don't know, but i'm not a big fan for these Slayers/Synessos.
I think there's better choices if we factor in other things.
End of the day, it's the man behind that makes the equation right, more than the equipment.

Yup with line pressure and the lever at half position. But the slayer prebrew system is different. The pressure is the same at 9 bar (or you can set a lower prebrew pressure if you want) it's the flow rate that is is set lower controlled by the needle valve. The video is interesting because it can achieve a faster brew time compared to just going at the full flow rate on the on set. I'm really interested in this because This means u can grind finer when using a slayer and possibly get higher extraction rates with the sAme brew time.

 

[Lazy_Tiger]

Just wondering if anyone ever get Baratza grinder from Tabobao? Can trust bor?

Me just started nia. Using Aeropress now with a blade grinder (is it even call grinder?).
Also got a 2nd hand Poemia. Coffee tastes sibeh dull sia...

May slowly upgrade lah. This hobby is rather expensive though. Got a lot more to learn from the expert here.

Best get from a place where they can support warranty. Buying from overseas may be cheaper but local rep may not support the repair.

Aeropress is really quite versatile. U can grind coarse and use the upside down method to make a french press style or grind really fine and use little water to make a Strong moka pot style coffee.

 

[Lazy_Tiger]

This week switch back to my silvia stock basket (16g) . Previously was using my vst 18g.

VST to me like no channelling issue compared when using stock. Why AH?

Also , 16g the flavor not so much coffee and my latte is now less powerful in a good manner. Wife prefer less gao.

TBH my vst is the one that have to distribute carefully otherwise will have channeling. Could be your stock Silvia basket cannot take the 16g dose and the puck will expand and hit the shower screen screw an dfracture when u brew so may that's why u get channelling. Maybe try the stock with 14g dose. I think no3d mentioned using the coin method to check whether you have enough space in hour shower screen.

If she likes less gao then grind finer and use less coffee. U could try lighter roasted blends like nylon, stranger reunion or common man.

 

[derazor]

Yes the rolling of the milk is very important. Must be just enough to mix the air thru the entire mixture but not too powerful to cause too much turbulence and reintroduce more air into the mix. I didn't know yours is a ver 3 silvia. With a dual hole tip u could try to do what the others recommend. Wand straight down.

ok noted , I'd try to put straight down

 

[IntelFlash]

This week switch back to my silvia stock basket (16g) . Previously was using my vst 18g.

VST to me like no channelling issue compared when using stock. Why AH?

Also , 16g the flavor not so much coffee and my latte is now less powerful in a good manner. Wife prefer less gao.

16g for a single or double?

I don't like too much powder.
1) too excessive caffeine. If I take three of such heavy dose in a day, I'll feel very frustrated. I'll usually have one in the morning and another 2 later in the afternoon.
2) too thick. Will feel sick of it easily.
3) increased cost

16g for a double shot should be fine for me.
I think your wife likes the shot with the lesser dose, maybe because it's smoother.

 

[animeonegai]

OT big...

Tried Indocafe 3 in 1 coffee, G3 3 in 1 coffee, Nescafe 3 in 1 rich aroma coffee, Coopermart 3 in 1 coffee and Alicafe white coffee packet....

Outta all this, G3 3 in 1 and Coopermart 3 in 1 coffee is the best. Aroma is great, strong and smooth. G3 taste is better.

However, some like Nescafe and Alicafe ones.. I dunno why.

 

[patryn33]

Most grinders are damn heavy, the motor must be super heavy duty and doubt it will spoilt that easily.

Anyway to spend almost $1000 more for a hand grinder.
Talk about wastage of 3-5 gms a day?
Maybe half the users are not even bothered.

How long more than can save to justify that $1000?
And the time and hassle we talking about.

Talk about perfection is one thing.
Usability is as important.

A high end e grinder is also above $1k, the higher price u pay u get more than just waste reduction.
It's about grind consistency, heat etc.

Talk justification of 1k from manual.. Relative to what a rocky? Or mazzer robur? With robur is savings lol