Wow... I never intended to start a revolution here... but pls allow me to make things more clear...
The yield I get in 30 seconds is indeed between 4.5 and 5oz. Within 30 seconds, so no over extraction with a capital O at all. Maybe I should have stated my definition of a 'regular' cup first (5oz max instead of 12oz). Lesson learned. Unless you're not open for suggestions or experiments there no need to read any further. But if you're more open minded here's a test I'd like to suggest... shoot one espresso in a single basket (30 seconds max.) and add hot (not boiling!) water until you yield 4.5oz to 5oz max. Then put the same amount of grind (for 1 espresso) in a double basket and shoot for 30 seconds max... which should yield in 4.5oz to 5oz too, due to the lack of resistance. Then compare the taste and see which version you prefer. Again... it'll be a matter of personal taste... so no need to start yelling at me or calling me names... I just thought it would be worth sharing this to the coffee world and I don't consider it bad advice from my dealer at all. I just should have been more clear on the yield at first I guess. For the record, 3 ways to make a regular cup of 4.5 or 5oz within 30 seconds of extraction time: 1. americano; topping off an espresso with hot water 2. Lungo; using a double basket with double amount of grind but changing the grind to coarse 3. Lungo-variation; using a double basket with a single amount of fine grind (same grind as espresso). So, you can a. choose to try this experiment or b. skip it... it's still a free world, you know. Although if you're only used to drinking a 12oz. truck stop americano I suggest you skip this experiment... the yield might be much to strong for you. No need to comment any further if you haven't tried this first... I'm very interested in your findings between #1 and #3. Good luck and tada for now... On 25 jan, 00:19, "Shaun Taylor" <[email protected]> wrote: > At 5oz it makes it just half as bad as a 12oz (which is 4 times as bad as a > 2oz). > > Lungo is the term, which I believe was derived from the Italian notion of > coughing up a lung-o when you taste coffee extracted like this. > > ---------------------------------------------------------------------------- > -- > > Shaun Taylor > > http://shaundoreenevankeegan.blogspot.com/ > > -----Original Message----- > From: [email protected] [mailto:[email protected]] On Behalf > > Of Dennis Keating > Sent: 24 January 2009 17:12 > To: [email protected] > Subject: Re: Quick regular without changing the grind > > I have heard of this, but I think he is referring to a 5 oz serving size. I > don't know about the coffee dose. Isn't that called a "Lungo" or > something? - Dennis > ----- Original Message ----- > From: "Shaun Taylor" <[email protected]> > To: <[email protected]> > Sent: Saturday, January 24, 2009 3:12 PM > Subject: RE: Quick regular without changing the grind > > > I'm still not sure if it was a practical joke, or not? > > > And so instead of scratching my head a bunch more, I just wandered over to > > the Brewtus and pull a shot of 80% Jacaranda/20% Sanani and whipped up my > > usual 4oz latte. Suddenly, everything was good in the coffee universe > > again. > > ;-) > > ---------------------------------------------------------------------------- > > -- > > > Shaun Taylor > > >http://shaundoreenevankeegan.blogspot.com/ > > > -----Original Message----- > > From: [email protected] [mailto:[email protected]] On Behalf > > Of Neil Atwood > > Sent: 24 January 2009 16:06 > > To: [email protected] > > Subject: RE: Quick regular without changing the grind > > > I'd be wary of feeding the trolls Shaun... ;-) > > > Neil A. > > Blue Mountains, Oz > >http://minstrygrounds.net.au- A blog about selecting, roasting and > > drinking > > fine coffee > > __________________________ > > > -----Original Message----- > > From: [email protected] [mailto:[email protected]] On Behalf > > Of Shaun Taylor > > Sent: Sunday, 25 January 2009 8:35 AM > > To: [email protected] > > Subject: RE: Quick regular without changing the grind > > > I'm not sure I understand but if by Regular, you mean a 12oz cup of coffee > > and you are suggesting pulling 12ozs of water through 7-11gms in a basket > > that generally holds 18gms... well please don't take offence, but really, > > that's not very good advice at all. What you just outlined is called > > over-extraction with a capital O. > > > There's only one acceptable way to achieve that 12oz using an espresso > > machine as the coffee extraction method... pull a shot using generally > > acceptable standards (which have been discussed at great length in this > > group) this will result in a 1.25-2oz shot, then top it off with boiling > > water which can be drawn from the hot water wand on the Brewtus or from a > > kettle. > > > The golden rule tip you got from your dealer, which you mentioned, was bad > > advice. > > ---------------------------------------------------------------------------- > > -- > > > Shaun Taylor > > >http://shaundoreenevankeegan.blogspot.com/ > > > -----Original Message----- > > From: [email protected] [mailto:[email protected]] On Behalf > > Of Hybrid > > Sent: 24 January 2009 14:11 > > To: Brewtus > > Subject: Quick regular without changing the grind > > > Here's a great tip I got from my dealer; > > The golden rule for a 'regular' on an espresso machine is to change > > the grind from > > fine into more coarse, right? > > > Maybe old news, but here's a way to never change the grind and still > > serve a wonderful > > cup of 'regular' coffee w/ crema and all, straight after you've made > > an espresso on your Brewtus. > > > Use a portafilter w/ a double 'portion' filter basket and only fill it > > with just one serving > > (say 7 to 9 grams of fine grind beans). Tamp lightly, polish and hit > > that shot... within 30 seconds > > you'll have a full cup of great tasting regular coffee where all the > > water has actually 'touched' > > the fine grind beans (compared to an 'americano' where hot water is > > just added to an espresso). > > If someone likes a stronger 'regular' just use a single portion of 9 > > to 11 grams instead (but still > > use that double 'portion' basket). > > > Hence the advantages: > > No more switching your grinder settings > > No additional grinder needed if you need to switch frequently between > > regular / espresso. > > IMHO better taste compared to a 'regular' with coarse grind or an > > 'americano'. > > > Give it a try if you like... the 10-11 grams in a double basket has > > become my favorite 'regular' now. > > Hope you like it. --~--~---------~--~----~------------~-------~--~----~ You received this message because you are subscribed to the Google Groups "Brewtus" group. 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