Italian Coffees. Lets talk about Kimbo, Danesi, Lavazza, Caffe motta, Illy - Page 19
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Anytime I get these coffees they are at best 3 months old, and some older
Smell isn't so fresh, and crema isn't like in the videos...
Smell isn't so fresh, and crema isn't like in the videos...
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dominico wrote:Hey Rob,
I find the sweet spot for Superior for me is 14g in / 18g out. It gets pretty chocolatey in the ristretto range. It also counteracts the "blandness" you dedcribed.
How long is the extraction time ^^^ ?
- dominico
- Team HB
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Extraction time is very machine dependent. On my equipment, levers machines that start out at either 7 or 8 bar and decline linearly in pressure from there, I like extraction times to be about 45 seconds or so. Levers with a more gentle spring may like a little bit of a longer shot, a pump would probably want to stick with the 25 to 30 second extraction range.
In reality, rather than timing the shot, I watch for a "flow rate" out of the portafilter that I like: fairly slow: just above barely enough to keep a nice solid stream
In reality, rather than timing the shot, I watch for a "flow rate" out of the portafilter that I like: fairly slow: just above barely enough to keep a nice solid stream
https://bit.ly/3N1bhPR
Il caffè è un piacere, se non è buono che piacere è?
Il caffè è un piacere, se non è buono che piacere è?
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just did that ^^^On ECM Classika pulled a 30 seconds 14 grams in 22 grams out Super Crema. You're right, it improves and becomes rather chocolaty. It'd be nice to have even more crema, but the bag is 3-4 months old... Going back to Klatch Belle Espresso after this. That was great, and fresh.
- Almico
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mikeness wrote:I had tried Kimbo Superior before but didn't have a deep freezer, so after day 2-3 the coffee was so bland it bordered on undrinkable.
Now equipped with a deep freezer I'm trying Lavazza Super Crema and am blown away. I'd say it's far less of a balancing act between the tobacco and chocolate notes versus the Kimbo, where I now consistently get a nice blend of both with almond.
Pulling 14g in 22-24g out and really pleased with it. It's a nice break from the lighter 3rd wave roasts where the margin of error is much more narrow.
ummm.... I'm lost. A little help?
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Would love to help... but not sure what's puzzling you. Is it the deep freezer part? This just refers to reduced staling when using a stand alone freezer vs. the fridge/freezer combo (lots of discussion about that elsewhere in the forum).osel wrote:ummm.... I'm lost. A little help?
I should also mention that I now only use my 18g VST basket with great results with the Lavazza.
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Right. Now they are in Tesco, all at least 3 months old.osel wrote:Anytime I get these coffees they are at best 3 months old, and some older
Smell isn't so fresh, and crema isn't like in the videos...
'a a ha sha sa ma!
LMWDP #199
LMWDP #199
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Question about Lavazza:
When Lavazza Super Crema on their bag says 7g = single, 14g = double, 30 ml in 25-30 sec. do they mean 30 ml into each cup, or in total? I assume into each cup, so 60 ml total including crema before stopping the shot?
And what's with the 44 lbs tamp?
When Lavazza Super Crema on their bag says 7g = single, 14g = double, 30 ml in 25-30 sec. do they mean 30 ml into each cup, or in total? I assume into each cup, so 60 ml total including crema before stopping the shot?
And what's with the 44 lbs tamp?