MikeNH Senior Member Joined: 2 Dec 2012 Posts: 15 Location: Nashua, NH Expertise: Just starting
Posted Mon Dec 10, 2012, 7:16pm Subject: Critique My Espresso Pull
Just put together a short video of my shot pulling process to get some feedback. For a long time I was pulling shots that looked great and came out nice and even but they tasted not so good, but tonight I finally pulled a shot that tasted fantastic - had my first wow moment tasting flavors that I never had before and really enjoyed it.
I followed the instructions on Intelligentsia's site about 18-19 grams per dose (I weighed it in at 18.5) and the shot ran for just about 27 seconds although it was uneven and probably a bit short on volume, although I need to double check to see what volume that line on the shot glass denotes. For temperature surfing I ran water through for about 4 seconds after the hissing/boiling noise went away - as I think that probably results in close to 200 degrees F from what I've seen on the web.
Not sure why the water is dripping down from the outside, it happens about 30% of the time. Is it something to be concerned about? All in all I'm happy with the shot, but would like any feedback positive or negative to help me learn how to get better! I've been pulling espresso for about a week now.
Yeah...um, a week isn't a long time in terms of pulling shots.
You can use several methods to see how much your shot glasses hold (up to the lines) like fill one with water, then pour it in a 1/4 cup measuring cup and see how many it takes to fill it
I see a few problems with your shots on the video...even watching it on my iPhone
1) your basket seems overfilled and this is likely why coffee dribbles over the rim. Try using the "nickel test" to solve this. 2) your distribution is uneven - you have different volumes from each spout. There are several solutions (stockfleth's move, WDT, NSEW to name a few)
I have a couple other suggestions...
First, read article 12 "easy guide to better espresso at home" on www.espressomyespresso.com (right column 1/2 way down under "how to") Second, get a bottomless pf handle so you can watch your extractions develop
MikeNH Senior Member Joined: 2 Dec 2012 Posts: 15 Location: Nashua, NH Expertise: Just starting
Posted Mon Dec 10, 2012, 9:50pm Subject: Re: Critique My Espresso Pull
Yeah...um, a week isn't a long time in terms of pulling shots.
Yeah.... Not sure why I wrote 'for a long time', I suppose I meant something closer to most of the shots I pulled in my extremely limited time doing it? :)
You can use several methods to see how much your shot glasses hold (up to the lines) like fill one with water, then pour it in a 1/4 cup measuring cup and see how many it takes to fill it
I see a few problems with your shots on the video...even watching it on my iPhone
1) your basket seems overfilled and this is likely why coffee dribbles over the rim try using the nickel test to solve this 2) your distribution is uneven - you have different volumes from each spout. There are several solutions (stockfleth's move, WDT, NSEW to name a few)
I have a couple suggestions. First read article 12 "easy guide to better espresso at home" on www.espressomyespresso.com (right column 1/2 way down under "how to")
Second, get a bottomless pf handle so you can watch your extractions develop
jwoodyu Senior Member Joined: 31 Dec 2010 Posts: 704 Location: Michigan Expertise: I love coffee
Espresso: Allex Duetto II Grinder: Mazzer Major Roaster: Poppery
Posted Tue Dec 11, 2012, 6:52am Subject: Re: Critique My Espresso Pull
I think your doing good for a week hang in there. In addition points already made stop tapping the basket in the middle of the grind. If you want get a needle and give it stir in the middle ok but don't bang it. Get a 6" bullet level, take the PF out the machine place the level on the group and set the machine. Rinse and repeat with the level at different axis points being stupid fussy about it. I thought Randy had an article on leveling but maybe i was dreaming.
You know those people that want to tell you how to raise your kids but have none of their own? That is how i feel when someone with a kitchen appliance tells me how the merits or dis-merits of my machine or how to use it.
Before i drank the kool-aid I was on Android and there were level apps back then. They had to be calibrated though, i nearly pulled my hair out once before i figured that out no wait,,,,,,, I am bald, anyway you get the idea. if you use an app make sure it is calibrated.
You know those people that want to tell you how to raise your kids but have none of their own? That is how i feel when someone with a kitchen appliance tells me how the merits or dis-merits of my machine or how to use it.
Next time I'll try to temperature surf a bit less - I usually do a 4 count after the water coming from the brew head stops hissing, maybe I'll try a 3 count and see if that helps.
I think your doing good for a week hang in there. In addition points already made stop tapping the basket in the middle of the grind. If you want get a needle and give it stir in the middle ok but don't bang it. Get a 6" bullet level, take the PF out the machine place the level on the group and set the machine. Rinse and repeat with the level at different axis points being stupid fussy about it. I thought Randy had an article on leveling but maybe i was dreaming.
I'll have to check that out too. I've seen some improvements using WDT already in the last few days so I'll have to see how I do going through the pound of locally roasted coffee I just picked up. I get really excited when I get a nice looking delicate little tail of espresso coming out for the first few seconds of the extraction but that shortly turns into a thicker and blonder flow about 12 seconds in. I'll start messing with the dose/grind/tamp and maybe post another video in a week or two.
jwoodyu Senior Member Joined: 31 Dec 2010 Posts: 704 Location: Michigan Expertise: I love coffee
Espresso: Allex Duetto II Grinder: Mazzer Major Roaster: Poppery
Posted Sat Dec 15, 2012, 6:22am Subject: Re: Critique My Espresso Pull
I think that you be that your actually grinding to course, stuffing the basket and after the puck gets nicely saturated your problems begin. Try grinding finer putting less coffee by volume but actually more coffee by weight the basket and see what happens. Get a digital scale and use it when you dose at least while your cutting your chops.
If the brew temp is too cold it WILL be sour. Judging temp by the color a of a youtube video likely taken with a cell phone and questionable lighting could be risky business.
You know those people that want to tell you how to raise your kids but have none of their own? That is how i feel when someone with a kitchen appliance tells me how the merits or dis-merits of my machine or how to use it.
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