(GPGT)Espresso machine hoot

[Lazy_Tiger]

how much is shipping man....

I think about $10 sgd.

 

[n0d3]

Surprised to heard that about speakeasy. Read lots of good things about the blend, but never managed to try it.



Thanks for the links, looks like there's plenty of choices I didn't know about. I'll probably order some red brick to try too.

I might have overemphasized on the light roasted aspect; I have tried blends from Geisha, which I believe is around a city roast, and found it to be pretty good too. I tend to get rather bad results with dark roasts (usually extremely bitter), which is why I stick to light/medium roasts.

Again, thanks for the very informative posts guys. Happy CNY!

can talk more about speakeasy? during grinding for speak, normally can reduce grindsize a few revolutions as compared to the rest ( papa, highlander etc ).

Most of the time now I buy from Papa , Pacamera, Highlander ( last choice but it's cheap @ $12 ). Where you guys buy locally?

Speakeasy is a really foolproof blend in that it satisfies the local palate...that "chocolately" "nutty" "full bodied" kinda taste, especially when drunk through milk. It's pulled as a double ristretto and thus from a cafe point of view it's not bad since there's no wastage (vs. splitting a shot and having one extra shot when you serve just one cup). You don't have to go as fine compared to other lighted roasted coffees. I think he recommends 18g in and around 28-30g out (double ristretto) (also see http://www.jimseven.com/2007/01/02/espresso-extraction-ratios/). I personally find it too dark for my taste and it's not very consistent (I think Terence has too many accounts and he has to chiong roasting...I don't know) and he's not very forthcoming as well with any changes he does. He has occasionally burnt the roast/some overdevelopment. The stuff that makes up the blend is actually quite gross for my own palate, tastes like...burnt rubber. I really don't see what the big deal with Speakeasy is besides the fact that it's easy to pull/can satisfy locals. He even recommends putting it through as filter if you desire something strong.

(This is a very biased review lol).

But honestly I think he can do better.

 

[Lastwishes]

If you are in Tanjong Pagar you could try "O my Dog" at 100AM (Same parent company). They usually have a few bags on their shelves but best to call to first to reserve.




Usually this is my recipe for dark roasted stuff
14g dose using stock double basket. (no vst stuff for this. even the 15g basket taste horrible)
87-89 degree water
21-25g yield.
25-30s

Still some bitterness but I would say its controlled and balanced.

Happy brewing!

Decided to go with Squaremile for now. Put in an order for Red Brick and Sweetshop since they have a roast day tomorrow (between the exchange rate and shipping... ouch ) and I thought nylon was pricey. Oh well, exciting to try something new once in a while.

Thanks again for all the advice!

Speakeasy is a really foolproof blend in that it satisfies the local palate...that "chocolately" "nutty" "full bodied" kinda taste, especially when drunk through milk. It's pulled as a double ristretto and thus from a cafe point of view it's not bad since there's no wastage (vs. splitting a shot and having one extra shot when you serve just one cup). You don't have to go as fine compared to other lighted roasted coffees. I think he recommends 18g in and around 28-30g out (double ristretto) (also see http://www.jimseven.com/2007/01/02/espresso-extraction-ratios/). I personally find it too dark for my taste and it's not very consistent (I think Terence has too many accounts and he has to chiong roasting...I don't know) and he's not very forthcoming as well with any changes he does. He has occasionally burnt the roast/some overdevelopment. The stuff that makes up the blend is actually quite gross for my own palate, tastes like...burnt rubber. I really don't see what the big deal with Speakeasy is besides the fact that it's easy to pull/can satisfy locals. He even recommends putting it through as filter if you desire something strong.

(This is a very biased review lol).

But honestly I think he can do better.

appreciate your thoughts on Speakeasy. I'll have to try it one day

 

[Baby_Cynthia]

if I want to drink Americano aka coffeeshop black kopi o can buy this type of machine or not? any recommendation for beginner ?

 

[chikyblink]

To be honest I didn't feel squaremile is that expensive...
Many fail to realize that it is actually a 350gm bag.

Sent from Samsung SM-N910G using GAGT

 

[chikyblink]

if I want to drink Americano aka coffeeshop black kopi o can buy this type of machine or not? any recommendation for beginner ?

Drink mostly kopi-O? Get the aeropress!

Sent from Samsung SM-N910G using GAGT

 

[Lazy_Tiger]

To be honest I didn't feel squaremile is that expensive...
Many fail to realize that it is actually a 350gm bag.

Sent from Samsung SM-N910G using GAGT

yup. if i recall i calculated hasbean blake with shipping is about the same price as nylon....

nylon is 300g, hasbean is 250g, square mile is 350g.

 

[Lastwishes]

good point. missed the part about weight.

well, that does open up more options in the future.

 

[chikyblink]

good point. missed the part about weight.

well, that does open up more options in the future.

Hey wanna share what's your equipment like?

Sent from Samsung SM-N910G using GAGT

 

[derazor]

Speakeasy is a really foolproof blend in that it satisfies the local palate...that "chocolately" "nutty" "full bodied" kinda taste, especially when drunk through milk. It's pulled as a double ristretto and thus from a cafe point of view it's not bad since there's no wastage (vs. splitting a shot and having one extra shot when you serve just one cup). You don't have to go as fine compared to other lighted roasted coffees. I think he recommends 18g in and around 28-30g out (double ristretto) (also see http://www.jimseven.com/2007/01/02/espresso-extraction-ratios/). I personally find it too dark for my taste and it's not very consistent (I think Terence has too many accounts and he has to chiong roasting...I don't know) and he's not very forthcoming as well with any changes he does. He has occasionally burnt the roast/some overdevelopment. The stuff that makes up the blend is actually quite gross for my own palate, tastes like...burnt rubber. I really don't see what the big deal with Speakeasy is besides the fact that it's easy to pull/can satisfy locals. He even recommends putting it through as filter if you desire something strong.

(This is a very biased review lol).

But honestly I think he can do better.

Thanks for the insight, what I meant is compared to the rest, speakeasy no need so fine.

Yeah when you make latte with Speakeasy it's kinda bullseye kind of blend.

Unfortunately, getting it is exceptionally difficult hence I striked it off my list already.

 

[derazor]

if you guys importing coffee from overseas, I don't mind to join man.

 

[Lastwishes]

Hey wanna share what's your equipment like?

haha, don't laugh, but I'm using the lowly delonghi ec155, modded with a bottomless portafilter and a silvia steamwand.

Grinder is a lido 2 I sometimes use the aeropress with.

 

[chikyblink]

haha, don't laugh, but I'm using the lowly delonghi ec155, modded with a bottomless portafilter and a silvia steamwand.

Grinder is a lido 2 I sometimes use the aeropress with.

Don't worry, we don't judge ppl by their equipment.
Its great you're having fun with your current equipment.

Btw what's your ''getting-the-grounds-from-the-lido2-to-portafilter'' routine like? From my experience, it is harder to pull a good shot using lighter roasts. Are you able to get consistent good flow without channeling using your routine?

 

[Lastwishes]

Don't worry, we don't judge ppl by their equipment.
Its great you're having fun with your current equipment.

Btw what's your ''getting-the-grounds-from-the-lido2-to-portafilter'' routine like? From my experience, it is harder to pull a good shot using lighter roasts. Are you able to get consistent good flow without channeling using your routine?

Yea, it's been quite fun experimenting around with the delonghi, which was a lark to see if I would persist with the coffee habit. Looking forward to its demise for an excuse to upgrade.

Channeling was quite problematic actually. I'm not sure if it's the lido 2 or just my technique, but I've tried WDT, a poor attempt at Stockfleth's move and varying tamping methods, flat, NSEW, nutation etc. Surprisingly the best results I had was by dosing in 1/3 portions, followed by shaking the portafilter from left to right (the coffee mound flattens naturally), followed by a knock on the tamping mat (compacts the portion). I repeat this until I empty the catch jar, remove the funnel, give it one last tap before tamping; I use one of OE's dosing funnels which keeps the grounds when I do all these

I do find that the freshness of the coffee is a significant factor though. I got a lot more channeling with fresh beans iirc and less so as the week went on.

I get the occasional spritz occasionally, but after 2 weeks of going with a naked portafilter, the results got consistent enough that I put the splitter back on and stopped worrying about it.

 

[chikyblink]

I dunno about tapping to settle too many times. Once/twice light taps is fine, but too many taps might settle the fines down on the bottom of the puck, which causes blind spots I think?
But if it works for you, keep doing it then!

For me I find correctly doing the WDT works. I got both the funnels from OE, tall and short. I use the short one for WDT. Once I got the grounds in, slap on the short dosing funnel and use a needle to draw small circles around the grounds twice, finishing in the center. 1 light tap and straight tamp.

 

[Lastwishes]

that's an interesting thought. I don't think I'm tapping hard enough to make the fines accumulate at the bottom, but it could be a possibility.

WDT did improve the shot for me, but I still had channeling almost all the time, which was why I gave it up (and it adds quite a bit of work to the routine). Possibly I'll take off the splitter when I get the new coffees in and revise my technique again.

Thanks for sharing!

 

[chikyblink]

I get channeling only from light roasted beans. Plus the fact that I'm using VST baskets, which are more finicky to get right, it's a challenge every time.
Sometimes I get good flow with minimum channeling, the next day with the exact same routine, spurts galore.
These days, I just use the splitter and just go by taste. I don't obsess too much on getting the perfect flow anymore.

Sent from Samsung SM-N910G using GAGT

 

[Lazy_Tiger]

if I want to drink Americano aka coffeeshop black kopi o can buy this type of machine or not? any recommendation for beginner ?

U can use espresso machines to make Americanos or long black. Just add water to the espresso or pull a very long shot. Americanos taste different from coffee brewed from drip or aero press methods.

 

[Lazy_Tiger]

if you guys importing coffee from overseas, I don't mind to join man.

Maybe we can organize a mass order when someone itches for foreign brews. Oh the cafe "the new black" regularly brings in roasted coffee from reputable roasters. Might want to drop by their shop.

 

[Lazy_Tiger]

that's an interesting thought. I don't think I'm tapping hard enough to make the fines accumulate at the bottom, but it could be a possibility.

WDT did improve the shot for me, but I still had channeling almost all the time, which was why I gave it up (and it adds quite a bit of work to the routine). Possibly I'll take off the splitter when I get the new coffees in and revise my technique again.

Thanks for sharing!

I think it's good not to overanalyse the flow. As long as the flow is more or less centered and not obscenely gushing from one side the taste is going to be ok. Some minor spritzing here and there should be ok and usually occurs with high dose and coarse grinds for me. Yup I agree light roasts are really difficult. vst 15 and 22g baskets are also tough. I've had best results so far with the 18 and the 20g is my fav now.