I tend to use light to medium roast single origin coffee for my espresso. If it’s good as coffee it’s probably good as espresso.

1 hour ago, grawk said:

If it’s good as coffee it’s probably good as espresso.

I tend to use this adage in reverse.  If it’s good as a latte, it’s good as coffee plus creamer (I asked for almond milk lattes, so I cream with various nut milks).  Besides, I don’t need it to be steamed milk hot.  But that’s just me, I’m not trying to change anyone else’s mind.  Please continue to enjoy your little hearts in your foam.  They’re cute.  ? 

So...yeah, I’m a French press guy, too.  I tend towards French and espresso roasts.

2 hours ago, grawk said:

How long does it run once the shot starts flowing? Before it shuts off at 1/2 to 3/4 oz

 

 

Also, are you set for single or double shot?

It takes ~10-12 seconds to start flowing.  I haven't timed the flow, but will at some point soon.  It's also doing pre-infusion during that time.

It has settings for both singles and doubles.  Both come up short on the first run.  The single is what I stated before, add an ounce for when I run it on the double setting.  And I'm using a relatively dark roast (Old Bisbee Bali Blue) as it's what I had on hand.  I don't tend to have multiple beans at any given time because I'm the only one drinking it and I don't want it sitting for months.  Not sure what I'll do for the next batch of beans.

You should get 25ml or .8 oz so you’re pretty close. If it tastes good don’t worry about it.

22 hours ago, n_maher said:

It takes ~10-12 seconds to start flowing.  I haven't timed the flow, but will at some point soon.  It's also doing pre-infusion during that time.

It has settings for both singles and doubles.  Both come up short on the first run.  The single is what I stated before, add an ounce for when I run it on the double setting.  And I'm using a relatively dark roast (Old Bisbee Bali Blue) as it's what I had on hand.  I don't tend to have multiple beans at any given time because I'm the only one drinking it and I don't want it sitting for months.  Not sure what I'll do for the next batch of beans.

I always weigh beans for each shot, and then time the shot.  I aim for about 30 secs from when I push the button, so for pre infusion maybe a bit longer.

Bought a little cheap gram scale just for weighing shots, and made a little arduino to measure grouphead temps,  and I added a shot timer function to the arduino.   So in daily use its pretty easy for my morning latte.

 

For bean storage, I think I said this already, but I vacuum pack in about 1/2 lb per and freeze my beans to keep them fairly fresh.  I buy 5 lbs at a time, and it takes a few months to go through it.

 

 

Had to roast this morning, I almost ran out of coffee. La Sampadrena from Columbia.

Looks yummy, grawk!  Love the medium roast...nicely done.

I cracked open a new bag of Columbian today as well...

Love me my weekends...

HS

 

I had Indian coffee this morning.

Cute mushroom cloud.

grawk,

I looked up Indian coffee out of curiosity.  Is this where you whip coffee, sugar and a bit of liquid into a frothy paste?  I've seen some make "Cuban" coffee this way before.

HS

No it’s just Mysore nuggets. Indian beans. And a cappuccino

^^ You say just like it's not seriously good coffee.  I've loved the few batches I've been able to buy.

For espresso, I've kind of come to the conclusion that, as long as the quality is semi-decent, the beans are the least important aspect: grind and extraction will have much more of an effect on the flavor.  Pour-over is different, of course.

On 8/25/2019 at 11:51 AM, HemiSam said:

grawk,

I looked up Indian coffee out of curiosity.  Is this where you whip coffee, sugar and a bit of liquid into a frothy paste?  I've seen some make "Cuban" coffee this way before.

HS

India is a big place: I'm sure coffee is made many different ways there.

For espresso, I've kind of come to the conclusion that, as long as the quality is semi-decent, the beans are the least important aspect: grind and extraction will have much more of an effect on the flavor.  Pour-over is different, of course.

That doesn’t match my experience at all. Beans make a huge difference. Unless you like French or Italian roast espresso blends of course.

 

Yes, you have to have the right grind, temperature, roast profile, pressure and temperature profile during extraction, but all that is just a skill. Beans are the difference between Starbucks and awesome.

^^ You say just like it's not seriously good coffee.  I've loved the few batches I've been able to buy.

Mysore coffee is why I roast my own. I can get them when they’re available and have roast them when I want them.

9 minutes ago, grawk said:

That doesn’t match my experience at all. Beans make a huge difference. Unless you like French or Italian roast espresso blends of course.

 

Yes, you have to have the right grind, temperature, roast profile, pressure and temperature profile during extraction, but all that is just a skill. Beans are the difference between Starbucks and awesome.

Mysore coffee is why I roast my own. I can get them when they’re available and have roast them when I want them.

Starbucks baristas by and large don't know what they are doing, and wouldn't have the time to apply skill even if they had it.  I've made amazing espresso with Starbucks beans. You slightly under-extract with dark roast beans and use a slightly coarser grind.

Edited September 3, 20197 yr by EdipisReks1

The beans and the way they are roasted make a huge difference in my experience, but I'm a french press driver.  Good friend that takes the pour over route and we have similar results...the beans and how they are roasted definitely make a difference.

I cannot speak to the espresso route aside from having used several espresso style beans in my press.  Back when I was enamored with darker roasts.  I'm past that phase for the most part. 

HS 

Beans make a huge difference on pour over and French press, and even just drip. I've been given pounds and pounds of Starbucks coffee for free, over the years, though.  It's not what I buy; I typically like fruity, low-acid beans for pour over (I mostly do pour over, these days).

On 8/25/2019 at 5:13 AM, Dusty Chalk said:

Cute mushroom cloud.

My latte art looks more like a penis and testicles than anything else. I would make a lousy barista!

3 hours ago, Craig Sawyers said:

My latte art looks more like a penis and testicles than anything else. I would make a lousy barista!

You’d probably just have a particular clientele.

1 hour ago, Craig Sawyers said:

My latte art looks more like a penis and testicles than anything else. I would make a lousy barista!

I mean, I thought it looked nice.  

It does!

I'll have to post an image of one of mine. Wife: "Oh - you've done latte art! Hey wait a minute..."

finally got around to grabbing an aeropress this weekend. used three times with three different test runs (Old Bisbee Kenya AA beans) including one inverted pour and it's just a killer cup each time. it will be quite a while before i french press again. 

Interesting and good to hear. I have used Aero before in the past - for @work sipping. I never found it to be the best option for me. but maybe I should try again sometime - I got pretty good with our fresh roast in the french... 

you must have special aero 'skills'...

 

enjoy

Have tried to use the aero but just mess it up so bad.  Chemex for me but Bryan I’ll have to check your technique next time I’m over.

I've had the Aero for a couple of weeks. I enjoy it for a relatively quick cup but pour over (Kalita 185) just tastes better to me. 

I found some tasty methods recently from this (recipes at the bottom) Linkey

Edited January 7, 20206 yr by robm321