The [coffee snobs'] espresso thread

Steve Williams

Site Founder, Site Owner, Administrator
Steve,
Simple answer...coarser for coffee and finer for espresso. I think it depends on your grinder and the machine or the method to brew. I would start with the grind setting you use for espresso and go from there. My grinder is set for espresso only and I do not adjust it for the type of beans. Maybe not correct, but it makes for good espresso for me. Maybe others can chime in on how they setup their grind setting to achieve good crema.

Maybe to basic....


That's how I've been doing it except there is a "fine" line between coarse and fine and if too fine then it's an oily bitter taste
 

ack

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May 6, 2010
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To all you coffeee snobs, what's your recommendation as to the best way to brew Blue Mountain Jamaican and how coarse or fine a grind do you recommend for coffee and same question if I were to serve it as an espresso?
Hi Steve; So I've always started with dosing, and rely on the roasters to give me that information. Stumptown, for example, says 18.5g at 199F; Espresso Vivace, 20g at 203F. So I always weigh my dose exactly as prescribed, and that then leaves the grind granularity to play with. For that, I then rely on recommended extraction time, typically they say 20-30 seconds for espresso, and I am closer to 30 than 20; right now, I extract for about 35 seconds; I slowly adjust the granularity of the grind effectively by 1 angular degree on my grinder's dial - so very fine adjustments - until I get it right. This is also why we typically buy stepless grinders, for very fine adjustments. Obviously, more than extraction time, the color and level of bitterness also matters, but so far I have not pushed the bitterness threshold at 35seconds, and the coffee is dark with beautiful tiger stripes coming out.
 
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DaveC

Industry Expert
Nov 16, 2014
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To all you coffeee snobs, what's your recommendation as to the best way to brew Blue Mountain Jamaican and how coarse or fine a grind do you recommend for coffee and same question if I were to serve it as an espresso?
Let me know how it goes... I haven't run Blue Mountain in my espresso machine yet. I've rarely seen it for sale either. It's been years since I had it, a Jamaican guy who owned a cafe and had family that were coffee growers in Jamaica imported some beans, but I moved and the cafe went of business so I'm not sure where to even get any that's guaranteed legitimate.

That Traction Sumatra I mentioned earlier has really impressed me! It's very different in flavor and it's low acidity gives it a different overall feel too. If anyone tries it, It needs a very fine grind and possibly a lower dose as it's not as dense, even after tamping.
 
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DaveC

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Nov 16, 2014
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Space alien from planet Zog.

Conventional latte art is so boring LOL.

I continue to struggle to get the milk steamed perfectly in order to get the light/dark shading you get from pouring while shaking the pitcher. That's my current goal, but steaming 2-3 oz of milk might be an insurmountable problem without adjusting the steam wand's output. I think it needs a tip with smaller and/or fewer holes. Mine has 2, I might try a 1-hole tip... My friend's Slayer has a 4-hole and it just blows up an 8 oz pitcher, lol... way too much steam.

I also made some improvements to steaming by adjusting the tilt of the pitcher vs the angle of the steam wand.

I think making a couple drinks a day makes this is a lifetime project to get excellent latte art skills, lol... A barista making dozens of drinks on a dialed setup could probably learn in weeks though.

 

Tango

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Mar 12, 2017
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Hi Steve; So I've always started with dosing, and rely on the roasters to give me that information. Stumptown, for example, says 18.5g at 199F; Espresso Vivace, 20g at 203F. So I always weigh my dose exactly as prescribed, and that then leaves the grind granularity to play with. For that, I then rely on recommended extraction time, typically they say 20-30 seconds for espresso, and I am closer to 30 than 20; right now, I extract for about 35 seconds; I slowly adjust the granularity of the grind effectively by 1 angular degree on my grinder's dial - so very fine adjustments - until I get it right. This is also why we typically buy stepless grinders, for very fine adjustments. Obviously, more than extraction time, the color and level of bitterness also matters, but so far I have not pushed the bitterness threshold at 35seconds, and the coffee is dark with beautiful tiger stripes coming out.
You are adjusting grinder like PeterA does his vta. Fascinating art :D.

Kind regards,
Tang
 

Steve Williams

Site Founder, Site Owner, Administrator
How do you guys get water to your machines. Do they have reservoirs or do they go directly into your water line
 

ack

VIP/Donor & WBF Founding Member
May 6, 2010
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How do you guys get water to your machines. Do they have reservoirs or do they go directly into your water line
Mine supports both, but for now, I use the water tank
 

ack

VIP/Donor & WBF Founding Member
May 6, 2010
5,963
503
340
Boston, MA
I continue to struggle to get the milk steamed perfectly in order to get the light/dark shading you get from pouring while shaking the pitcher. That's my current goal, but steaming 2-3 oz of milk might be an insurmountable problem without adjusting the steam wand's output. I think it needs a tip with smaller and/or fewer holes. Mine has 2, I might try a 1-hole tip... My friend's Slayer has a 4-hole and it just blows up an 8 oz pitcher, lol... way too much steam.
I am also struggling with frothing, too much pressure, need to start my modifications!
 

ack

VIP/Donor & WBF Founding Member
May 6, 2010
5,963
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Boston, MA
Beautiful!
 

DaveC

Industry Expert
Nov 16, 2014
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Nice, I've been working on it too... It's taken a couple years to get this far!

I can tell your milk is too foamy and the bubbles are too big, usually casued by too much air in the first second of foaming. Consistently foaming milk so you get the right consistency microfoam is not easy, I can't get it right every time.









 
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User211

Well-Known Member
Jul 28, 2014
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I can tell your milk is too foamy and the bubbles are too big, usually casued by too much air in the first second of foaming. Consistently foaming milk so you get the right consistency microfoam is not easy, I can't get it right every time.
You think? Cos I don't LOL.

As long as you get where you think you need to be you have succeeded, I think;)]
 

ack

VIP/Donor & WBF Founding Member
May 6, 2010
5,963
503
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Boston, MA
OK, here we have some REAL masters!
 

wisnon

Well-Known Member
Dec 12, 2011
3,195
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Let me know how it goes... I haven't run Blue Mountain in my espresso machine yet. I've rarely seen it for sale either. It's been years since I had it, a Jamaican guy who owned a cafe and had family that were coffee growers in Jamaica imported some beans, but I moved and the cafe went of business so I'm not sure where to even get any that's guaranteed legitimate.

That Traction Sumatra I mentioned earlier has really impressed me! It's very different in flavor and it's low acidity gives it a different overall feel too. If anyone tries it, It needs a very fine grind and possibly a lower dose as it's not as dense, even after tamping.
If you, Steve and other coffee lovers in close vicinity to each other want to buy a steady stream BM coffee, just PM me and I can arrange.

Cafe Blue label...
 
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Steve Williams

Site Founder, Site Owner, Administrator
I've been a Jura fan for the past 15 years. In that time I have owned the J-Series, the S-Series and then the Z-5 which I loved. The Z-5 developed a mechanical issue which needed repa adjustable ir. Over the years if a machine needed repair you would send it back to Jura and they would send you a completely refurbished machine for $250. The Z-5 was an older model and Jura always has a trade up program. I exercised that option and bought my next greatest Jura the Giga 6 which makes 28 different coffee drinks all of which are fully adjustable to one's taste.

Lately I have been taking a lot of
espresso doppio
cortada
flat white

The foam made by this machine is superb and depending on the coffee drink chosen the water is heated to different temperatures
It even has 2 hot water settings for just hot water, one for making tea and another setting which is hot water specific for green tea only

https://whatsbestforum.com/threads/...of-coffee-in-28-iterations.30161/#post-631703
 
Jul 18, 2014
1,768
1,297
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8E991B5E-DF70-4FBB-BBD3-BDDB41111859.jpeg I’ve had my trusty and much loved ECM Giotto since 2000 and have pulled easily 20,000 shots off it since then. Have been considering retiring it and going for a final destination espresso machine to take me out into the future. With an approaching lockdown imminent I moved and went the upgrade.
C82D0067-1EB7-4111-BEB6-DBEABB487039.jpeg
Welcome to the new ECM Technika V with Pid and Profi pump. Had the flow rate kit fitted so I can flow rate profile to emulate lever extractions and do properly long pre-infusions. I had a Mazzer mini manual that I had bought back in 2000 also. Such a good machine. Now replaced with the new Mazzer mini electronic B. Good goes awesome and extra sexy as well.

Have also gone an Acaia lunar scale and a naked ECM bottomless portafilter, ECM tamper station and Rhino dosing cup...

and an Espro calibrated 58.35mm tamp with an OCD 58.5mm levelling tool.
A412017A-3549-4BC0-9196-FCC416D02BE5.jpeg 6169ECC8-F269-4E5A-9A32-C459C6DBA235.jpeg
OCD by name and OCD by nature :D. After dialling in the grinder and getting used to working the flow rate lever today I have pulled the two best shots I’ve ever pulled in a row and amongst some of the best coffees I’ve ever had. Super happy. If there’s a lockdown the espressos aren’t going to be shabby, plenty of time to work on my technique as we’re starting working from home on Monday :cool:.
 

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