espressoDOM Senior Member Joined: 1 May 2003 Posts: 2,188 Location: Bay Area Expertise: I love coffee
Espresso: WEGA Lyra (vibe) Grinder: Mazzer Mini Vac Pot: (no more coffee equipment) Drip: French Press Roaster: Hot Top Roaster; Fresh Roast...
Posted Wed Jun 11, 2003, 9:33am Subject: espressoDOM speaks
and nobody listens...sorry....(inside joke)
That was an awesome article for a newbie trying to become an intermediate. I only have so much time to devote to my newfound hobby but I dream of the day that I can pull shots like you talk about. I need it to become like clockwork so I can do it at 4:30 am on the way to work.... This was single handedly the most beneficial article I have read on the geek since I bought my Silvia from suggestions on here... Thankx
jroche Senior Member Joined: 19 Dec 2001 Posts: 24 Location: Piermont, New York Expertise: I love coffee
Espresso: Silvia, Solis SL90 Grinder: Rocky, Solis 166 Drip: Cone, press pot Roaster: dead dead dead
Posted Thu Jun 12, 2003, 7:11am Subject: blond not as fun
mark, very good description of the problems w/ doubles. i'm begining to think that tiger stripes are the best indicator of a well pulled shot. Blond being the tale of a not so great shot.
Just as an aside i found it curious when you refer to 28 seconds on your ristretto, then 25 secs on the double. how did/do you arrive at this time frame? mostly i judge my pulls by eye, stopping somewhere between say 24 and 28 secs on average.
I also find i get a lot less of the deeper redish color then i would like and i've so far attributed this to the belnds i've used rather than some fault w/ the pull and/or machine. but maybe i'm wrong.
MarkPrince Moderator Joined: 19 Dec 2001 Posts: 5,618 Location: Vancouver, BC Expertise: Professional
Espresso: KvdW Speedster Grinder: Versalab M3 Grinder Vac Pot: A bit too many Drip: Bonavita Roaster: Hario Glass Retro Roaster
Posted Sat Jun 14, 2003, 12:43pm Subject: Blonds and 28 seconds
My 25 second / traditional double, 28 second / double ristretto timing is partially based on alt.coffee's Al Critzer's theory and discussion on how ristrettos should take longer to pull than normals... this goes back a few years, but there are several very long and informative threads on the subject. I believe Al mentioned that a 1 oz ristretto from a double basket should take over 30 seconds... I found that 28 was my "sweet spot" with most blends.
Symbols: = New Posts since your last visit = No New Posts since last visit = Newest post
Forum Rules: No profanity, illegal acts or personal attacks will be tolerated in these discussion boards. No commercial posting of any nature will be tolerated; only private sales by private individuals, in the "Buy and Sell" forum. No SEO style postings will be tolerated. SEO related posts will result in immediate ban from CoffeeGeek. No cross posting allowed - do not post your topic to more than one forum, nor repost a topic to the same forum. Who Can Read The Forum? Anyone can read posts in these discussion boards. Who Can Post New Topics? Any registered CoffeeGeek member can post new topics. Who Can Post Replies? Any registered CoffeeGeek member can post replies. Can Photos be posted? Anyone can post photos in their new topics or replies. Who can change or delete posts? Any CoffeeGeek member can edit their own posts. Only moderators can delete posts. Probationary Period: If you are a new signup for CoffeeGeek, you cannot promote, endorse, criticise or otherwise post an unsolicited endorsement for any company, product or service in your first five postings.