Why is it that my posts take so long to show up? Look at the time of my last post compared to the ones before....
On Jan 25, 3:02 pm, onemoreshot <[email protected]> wrote: > Hybrid, > > I've tasted what you describe. I don't want you to think I'm talking > down from a podium at you, I'm a nobody in a big coffee world, I'm > simply stating facts. I've pulled thousands of shots and if you can > think of a really obscure way to make coffee with an espresso machine > I've either done it for my own purposes or done it at the request of a > customer in the past. Lastly, I don't want to turn this into a > shooting match. > > Here's the facts: > > - 5oz run through 7-11gms of coarsely ground coffee in a double basket > is by definition... over-extraction. Period. Refer to SCAA standards > if you need to. > > - Pulling an acceptable shot using approx 17gms in a double basket in > approx 26secs producing approx 1.50z volume, then adding 3.5oz of > boiling water will provide with a great opportunity to surpass a > lungo. > > This is what I pulled 30mins ago: > > http://farm4.static.flickr.com/3350/3225517371_2274f68953_o.jpg > > And created a 4oz latte for my wife: > > http://farm4.static.flickr.com/3332/3226373822_f1b4032311_o.jpg > > If I had used boiling water instead of microfoam I would have had an > equally delicious bevie. A lungo, in my opinion, is a poor > representation of what the coffee can be and I'm not the only one of > that opinion. I don't want to assume that you haven't yet started > following some of the truly inspiring barista's on the Internet via > their websites or blog's but if you haven't you should go see what's > going on out there. > > Here's a couple to start you off, but again maybe you are far more > advanced that this, who am I to guess. > > http://www.jimseven.com/ > > http://www.chemicallyimbalanced.org/ > > Shaun > > On Jan 25, 3:25 am, Hybrid <[email protected]> wrote: > > > 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-Ablog 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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