Coffee Enthusiasts

https://photos.smugmug.com/photos/i-...9DxhH64-XL.jpg

There's a picture of the puck after extraction, I believe I have the tamp down much better now. No channeling :tu

I watched a video last night, in which the lady said to use your bathroom scale to be sure you had the right pressure. I was very close with what I was doing prior to this. Also the leveling and evening out the grounds has improved.
Have made the grind a bit more course and the shots are much more smooth as well.

I'm getting this down a bit better, still waiting on my book to arrive......thanks again for the link Richard :)

Here I sit with a Tanzania Peaberry double latte machiatto:
The Tanzania is quickly selling out around here.

I do wish that i, again, had the space to roast again. A roaster is wonderful if you have a place to roast! An apartment is not that place!
Enjoy your cups!
~Richard

Quote:

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Originally Posted by Geezer

Here I sit with a Tanzania Peaberry double latte machiatto:
The Tanzania is quickly selling out around here.

I do wish that i, again, had the space to roast again. A roaster is wonderful if you have a place to roast! An apartment is not that place!
Enjoy your cups!
~Richard

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Nonsense. Get yourself a roaster where you can attach a flexible dryer vent pipe and put it to a window and a small fan to blow the smoke out and you be in business.

That's what I've been doing for years. You get a little aroma in the house but no smoke.

Quote:

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Originally Posted by thebigspendur

Nonsense. Get yourself a roaster where you can attach a flexible dryer vent pipe and put it to a window and a small fan to blow the smoke out and you be in business....snip...

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Old building, minimal amenities, super snoopy smoke / CO alarms, no dryer vents in the apartments, one bedrooms only, in this building. 1 washer dryer in the basement.
Sad but true. Some of us have sufficient but little extra.
Cheers
~Richard
PS, I lost the neighbor across the hall and one directly above for smoking in their apartment and getting caught.

Well thanks to Richard my education is continuing. My book arrived and I'm really starting to understand more.

This morning, I switched from the Peet's coffee I've been using. As I've NOT been able to get rid of the bitterness in the shots. I've tried all I could think of.
So I used the Kona coffee I roasted a few days ago. Same dose, pressure and extraction process. Still learning this lever machine :)
And the shots had nice cremma and a very little bitterness at the end of the shot.

POSITIVE PROGRESS!!!!!!! :tu

I can't thank you all enough for your help in my coffee journey

How is your roaster working for you?

I just noticed another crack on mine, so wanted to give a heads-up to anyone who has or gets a Freshroast: the plastic that the top bit is made of isn't very tough. It's hard, but not tough. I dropped mine fairly early on and ended up with a nice Sugru patch to put it back together again:

Attachment 280449

That's fair enough as I dropped the thing, so mea culpa on that chipped bit. But today I noticed another crack in the top, and this time it really wasn't my fault! Honest... It has been treated with kid gloves since "the drop", but this still happened:

Attachment 280452

So long story short, if you have a Freshroast roaster, be vewy, vewy careful with it.

Hey. Is there anyone roasting in Behmor 1600+ around here?
I've done about 60 batches in it, and would be happy to exchange blends recipes and other tips.

Hey Gooner, mines working very well for me thanks!!

I’m careful with it, but you t seems the only last I can only take so much heat. Or so many batches by the looks of yours.

Ill keep an eye on it for sure

OK wow!! Dang fingers and the new phone obviously spell checked that post ^^^^

I was saying....."I'm careful with it, but from yours it seems, it can only take so much heat"


So todays Espresso update:

Through reading this book, Mr. Schomer keeps refering to a 1/2" puck. So instead of measuring out the weight, which I had to use a bit of math to figure out. Since my basket is 49-50mm instead of the larger common size it wouldn't fit the 17g of ground coffee.
So I ground and tamped the grounds to just under a 1/2". As to date, this is the best I've made yet!!
A bit on the weak side, but good.
Still adjusting the amount and seeing if I can get a much better shot

Thanks again for everyones help

I am using 15 grams in my 49mm Electra basket in the Cremina. With the finest setting of the Sette any more and it will almost stall. I am going to add a shim to the cone to enable a finer grind. The factory grind setting at minimum is ok, but I still want to try finer.
Crazy cold wet/dry weather has added a lot of volume to the grind. Also i was able to pack almost 17 grams with the Tanzania Peaberry. Roast and bean density do make a difference.
Happy cups to you all!
~Richard