We have spam control features enabled. Sometimes google thinks email is
a potential spam and requires administrators to approve it. Approving
time depends on when administrator gets around to it. I usually do it
very fast, but sometimes it takes longer. Kitt is traveling currently.
I am not sure if Abe actively monitors the group.
-a
bobvilax2000 wrote:
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.
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