(GPGT)Espresso machine hoot

[Lazy_Tiger]

I, on the other hand, is the opposite of what tiger does.
For light roasted beans, I use a lower dosage and pull a little longer. 1:2 ratio.
For darker beans, higher dosage and pull ristrettos.

There's no right or wrong way. Your own palate decides the recipe.

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yes indeed. I don't mind sourness or intensity but i dislike bitterness from overextraction.

Funny thing is when I use the cremina, I keep the dosage to 15g always. For Light roasted stuff I grind finer and I do longer preinfusion with a total shot time of 40 secs. with dark roasted stuff its 25secs with no preinfusion.

Both still are ristrettos for the body that i love.

Hows your roasting hobby so far? managed to get good greens?

 

[testerjp]

Thanks guys! Of course there is no right or wrong, alot are personal preference and palate also has their own different perception. I am asking so I could try and know more. Without trying more options, won't know what you love best!

@ tiger, really informative. Thanks!

@ tester, I only consume with milk variations. Still don't know how to appreciate espresso. But what do you mean by 25s for 50cc total? Total includes?

@ chiky, will try your way too!

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I don't use weight , I use measurement cup.
So if 15g I will get 2 shots of 25cc from a double filter holder. Think it might be around 15g-20g each. Can't tell because I think different blend different weight.

Normally it's good for two cups of espresso macchiato or cappuccino or 1 latte.
I normally don't go to 30 secs cause it will get more bitter, usually 25 secs.

If you drink with milk as a latte also depends on your cup size leh.

Example if your latte cup is 250ml and mine is 170ml, calculations will be different already. If your cup size is big like 250ml then I think you need to add more powder, maybe 20g to be proportional.
But also greatly depends on roast level , think see what you like.
I don't really go so accurately because I don't see the point, a few days later your coffee oxidize and the calculations/result will be a little off again.

Also make sure you don't overheat your milk, I think the milk part is very important for latte.

 

[chikyblink]

Hows your roasting hobby so far? managed to get good greens?

I'm still on this batch of Ethiopians I got from 3 months ago lol.

I just finish the bag of Kochere. Interesting coffee. When roasted light, it is citrusy and bright, and the floral aroma is very strong, esp during the first 3 days post roast. When roasted darker(I stopped right at the 1st signs of 2nd crack), it tastes kinda spices-like, hints of cinnamon I think.

I'm now on Dumerso. This tastes like strawberries, and it's even more apparent with milk. Very nice.

 

[chikyblink]

Anyone seen this yet?
http://m.intl.taobao.com/detail/detail.html?id=42719388125&fromSite=main&spm=a312a.7700824.w4002-8315822676.13.9bk67i

Using 71mm mazzer burrs. Kinda like a mash-up of the m3 and the HG One. There's a thread over at HB.
This one has got my interest piqued for a little. Damn.

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[prozaizxc]

I just did this. Used a syrofoam cup with an electric thermometer. run my group for 20 secs to completely full the cup. Electric thermometer was in the cup. Highest temp reached is 80c.

My PID is set at 93c

Hard to make an apples to apples comparison as our method may be different.

Are you still having problems with sourish coffee?

I know my temps are accurate cos when I set my PID to 99c there is no flash boiling at the group. When I set to 101c I will see flash boiling at the group.

Thanks for your effort to try this out. I was thinking that the water coming out from my grouphead wasn't hot enough thats why I've been having sourish coffee but turns out i guess thats the correct temperature?

I realised that the sourish coffee i was having was actually kind of what the espresso was supposed to taste like when I went to the cafe to have an espresso but mine has this sharp note to the sourness compared to theirs.

In anycase, I've been drinking with milk so taste wise, its alright and I don't really mind the sourish espresso that I've been getting

 

[Lazy_Tiger]

Thanks for your effort to try this out. I was thinking that the water coming out from my grouphead wasn't hot enough thats why I've been having sourish coffee but turns out i guess thats the correct temperature?

I realised that the sourish coffee i was having was actually kind of what the espresso was supposed to taste like when I went to the cafe to have an espresso but mine has this sharp note to the sourness compared to theirs.

In anycase, I've been drinking with milk so taste wise, its alright and I don't really mind the sourish espresso that I've been getting

Maybe try a dark roast low acidity blend to make comparisons. Toby can go quite dark. Jimmy monkey too. Spinelli original blend is traditional stuff too.

 

[Lazy_Tiger]

I'm still on this batch of Ethiopians I got from 3 months ago lol.

I just finish the bag of Kochere. Interesting coffee. When roasted light, it is citrusy and bright, and the floral aroma is very strong, esp during the first 3 days post roast. When roasted darker(I stopped right at the 1st signs of 2nd crack), it tastes kinda spices-like, hints of cinnamon I think.

I'm now on Dumerso. This tastes like strawberries, and it's even more apparent with milk. Very nice.

Cool. I enjoyed the kochere when nylon (I think) brought it. Enjoy your Ethiopians!

 

[patryn33]

Anyone seen this yet?
http://m.intl.taobao.com/detail/detail.html?id=42719388125&fromSite=main&spm=a312a.7700824.w4002-8315822676.13.9bk67i

Using 71mm mazzer burrs. Kinda like a mash-up of the m3 and the HG One. There's a thread over at HB.
This one has got my interest piqued for a little. Damn.

Sent from Samsung SM-N910G using GAGT

Not seen this can share the link to thread on HB? Any reviews so far?

 

[Orionz]

Thanks for your effort to try this out. I was thinking that the water coming out from my grouphead wasn't hot enough thats why I've been having sourish coffee but turns out i guess thats the correct temperature?

I realised that the sourish coffee i was having was actually kind of what the espresso was supposed to taste like when I went to the cafe to have an espresso but mine has this sharp note to the sourness compared to theirs.

In anycase, I've been drinking with milk so taste wise, its alright and I don't really mind the sourish espresso that I've been getting

chiu get salah roast liao rah

if u like earthy taste, get a dark viennese or italian roas

Taste nicer but less caffine cuz burn off riaos

 

[chikyblink]

Not seen this can share the link to thread on HB? Any reviews so far?

here you go. There's somebody already using it and he posted some nice pics.
http://www.home-barista.com/grinders/huie-71-espresso-grinders-with-71mm-robur-burrs-t37015.html

 

[patryn33]

here you go. There's somebody already using it and he posted some nice pics.
http://www.home-barista.com/grinders/huie-71-espresso-grinders-with-71mm-robur-burrs-t37015.html

Not much just 3 pages. There is German ones too.
At 8800rmb hmmm I still like hg one better

 

[chikyblink]

HG One is having a promotion right now. Free delivery to anywhere in the US. $95usd flat rate for the rest of the world. Applies to grinders only.

http://hg-one.com/shipping-promotion/

 

[chikyblink]

Interesting video by Matt Perger about perfecting your espresso recipe

 

[prozaizxc]

chiu get salah roast liao rah

if u like earthy taste, get a dark viennese or italian roas

Taste nicer but less caffine cuz burn off riaos

Any brands to recommend?

Maybe try a dark roast low acidity blend to make comparisons. Toby can go quite dark. Jimmy monkey too. Spinelli original blend is traditional stuff too.

Alright, shall try some of those blends soon!

 

[genie47]

Went to Mid Valley. Got this coffee kiosk called Eight Ounce. They have a Victoria Arduino machine.




Sent from kopitiam.

 

[wusong0901]

Hi, this is my first post here. Im a newbie to espresso and so happy to see such a community here.
Basically Im considering to buy my 1st electric grinder for my espresso setup. Im currently using the Hario mini mill with stepless mod and was able to pull a few reasonably good shots (to me) so far. Its quite fun on weekend but on weekdays I feel it takes quite a bit of my morning time.

I have narrowed down to the following machines as I can buy locally, my budget is 500 max but he lower the better:
1. Lelit PL53: 500++ I really like this machine due to the great reviews but I feel like the local price is abit too high
2. Bratza Precisco: 499 nett, the reviews complaining that this grinder break down very frequently and thats holding me back
3. Ascaso imini: 374, this is an interesting one which I just saw at Tangs orchard. Price wise looks attractive. Ppl complain about the retention of coffee ground in the chute but I guess there are workarounds. Has anyone been using this?

Appreciate your opinions, I dont mind other options shipping from overseas if its still within the budget.
Thanks

 

[sohzai]

Check out bezzera bb05 too?

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[chikyblink]

If I'm not wrong all 3 are using 38mm conical burrs so grind quality should be similar. So it comes down to construction quality and usability.
I only have experience with the Lelit so I'll give my 2 cents. Although it's an all metal construction(except for the hopper), this grinder is quite light and will tilt/slide backwards when trying to grind into the portafilter. The plastic hopper is prone to crack at the neck if one isn't careful during removal. Sharp edges all around. Retention is about 6gm iirc. Grounds spits a little to the left when exiting the chute. Good grind quality otherwise. I usually just grind into a plastic cup then transfer into my portafilter.

The Precisco should have the least amount of retention. They have since upgraded some of the internal parts so it's more reliable now. Otherwise grab the Ascaso and use the money saved to buy some good beans.

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[testerjp]

I'll skip Bratza Precisco if it can break down that easily.

1 and 3 use similar burr, will pick the cheaper one.
Both have no timer though which won't be convenient to me.

 

[stonecold996]

I'll skip Bratza Precisco if it can break down that easily.

1 and 3 use similar burr, will pick the cheaper one.
Both have no timer though which won't be convenient to me.

I've had the preciso for about 3 months now, no issue as of now. Anyway if you are buying local there will be 1 year warranty. However the timer on the preciso is quite useless and I use it like an on/off switch. Grind retention I don't believe is as low as they claim,not sure how they measure. I've weighed 18 grams of coffee and after grinding into my portafilter it came out as 18.7 grams.