EspressoForge (V1) - Review - Page 6

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samuellaw178 (original poster)
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#51: Post by samuellaw178 (original poster) »

I see. I guess part of the reason for the procrastination was probably the lever has been so forgiving that you don't feel the urgency to test its temperature. :P Do post a picture in the LWDP thread when you're done with the remodeling. I'm expecting something that showcase and puts the spotlight on your 2-group Faema. :D

Looking forward to hear your results then (no pressure of course - whenever you have the free time as these tests do take some time).

beananimal
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#52: Post by beananimal »

It's nice to see that we get some more data to satisfy our curiosity. Including original SCACE test.
As others I've been too busy to play around except the "press 'n drink" sequence.

If my optimistic estimation on my time planning comes true, then I want to try to wrap my quick-n-dirty insulation with the rubber-strap which was used in the first EF version.
I am not so sure if the insultion ends need to be sort of conical or if a straight cut is possible.

btw:
Does anybody know the exact material of the custom stand plastics?
It seems that I get the chance to try for a "housing" or a "cover" for the main body
which could sum up to a big black cylinder when the EF is in parking position.
Peter

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#53: Post by EspressoForge »

beananimal wrote: I am not so sure if the insultion ends need to be sort of conical or if a straight cut is possible.
You can cut silicone straight then wrap and it will compress. Even if insulation you use doesn't compress, the rubber tape can fill in some gaps.
beananimal wrote: Does anybody know the exact material of the custom stand plastics?
Delrin

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#54: Post by beananimal »

Thank you for the information and the quick reply.
So many ideas. So little time.
But it is just a question of priorities. :roll:

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dominico
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#55: Post by dominico »

samuellaw178 wrote:I see. I guess part of the reason for the procrastination was probably the lever has been so forgiving that you don't feel the urgency to test its temperature. :P Do post a picture in the LWDP thread when you're done with the remodeling. I'm expecting something that showcase and puts the spotlight on your 2-group Faema. :D

Looking forward to hear your results then (no pressure of course - whenever you have the free time as these tests do take some time).
I will most certainly post pics when its done, but its still going to be a few more arduous weeks of work until I have something cool to show off.
Speaking of that I spent all weekend on kitchen remodel stuff and did not get to do any scace tests, sorry. I will try to steal an hour of time one evening this week to record the results.
https://bit.ly/3N1bhPR
Il caffè è un piacere, se non è buono che piacere è?

samuellaw178 (original poster)
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#56: Post by samuellaw178 (original poster) »

Hey Dominick, as said earlier no rush at all :wink: I am sure you're curious yourself and will do it when you are able to.

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beer&mathematics
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#57: Post by beer&mathematics »

Excellent review Sam, and really cool temperature experiments Peter and Sam!

I've been away from HB for about 8 months but it feels like much longer. :shock: Haven't really been made much, if at all, espresso in that time since my Sama Export developed a leak and I've been too poor to to fix it (I'm terrible with my hands as the stalled Bezzera project shows...still sits waiting to be brought back to life...). Anyways, back on topic:

I started making espresso at home again and have been using the EsFg V1 exclusively (Peppina is lovely and romantic to use but a PITA). A few shots of playing around with dose and grind and general dance and the shot quality is impressive.

There are many features that I love about the EsFg but what I personally value the most is that you can make coffee fast while only committing enough water to partially fill a 1L kettle (I usually fill it to about 3/4 L)! Thanks especially to learning about the steam-warm-on-kettle trick (thank you to whoever pointed this out first!). As I already have the PID Bonavita in my arsenal, the EsFg heats up with the water and I warm-up the basket and locking-ring on top of my toaster oven (I used to warm up the basket on top of the cylinder of the EsFg while it itself sits on top of the water kettle). The most time consuming part, for me, is weighing my coffee, grinding it on the Pharos, and prepping the basket. Once the basket it prepped, it's about 2 minutes to make the shot and clean up the forge for another. Stupidly easy and enjoyable.

Are people still playing with pressure profiles on the EsFg? Not much is being said about it...
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samuellaw178 (original poster)
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#58: Post by samuellaw178 (original poster) »

Hey Jorge, good to see you back! The EspressoForge discussion had gone pretty quiet, especially without your participation. :D

Are you still using the Forge at your workplace (I recall that vaguely but could be mistaken :oops: )?

Did not play too much myself re pressure profile...I recently have come to like the 0.5bar-4bar-9bar-declining profile as described by Dominick in Pressure Profiling Techniques for Spring Levers. Seems to give a better body and very delicious looking shots every time. To be honest, I didn't do that much shots to be able to tell the difference among different profiles. I basically just stick to one good profile and vary other things. Most my shots are done in the morning on the commercial lever, while the Forge is only used for the odd-hour shots when the lever is not heated up (plus now I have a Rossa PG - too many toys haha).

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beer&mathematics
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#59: Post by beer&mathematics »

Hi Sam,

Wow--great memory but you can never have too many toys--ha. The EsFg (I like this short-hand as the original stand reminds me of chem lab) was, indeed, at my cubicle at my office but it's now at home which makes the entire routine MUCH better. And subject to much more experimentation and actual usage.

I'm currently experimenting with reduced pressure shots especially for making iced lattes. In this thread about ashiness in icing espresso/coffee I suggesed this profile:
beer&mathematics wrote:What I prefer is to make hot espresso (with low pressure) pulled directly into a chilled glass of iced milk using lighter roasted fruity coffees.

I like to use my EsFg, EspressoForge, with the following "weak" pressure profile: pre-infuse with 0 pressure while filling for 20-30 seconds, 1 bar for additional 10 seconds, then ramp up quickly to 6 bar and slowly decrease to 4 bar over the remaining time (usually additional 25-40 seconds). The result is a really smooth and light shot that's not that great on it's own but makes amazing ice lattes. To my tongue, it tastes like a milk-chocolate with berries milk shake (all flavors are really mellow).
You lose a lot of body in the shot but, IMO, the added clarity and fruitiness makes it a really pleasing drink. I find it superior to cold brew as it has more body and flavor notes (indeed using milk as the base guarantees the more body but not the extra flavor) but not as intense or biter as pulling a regular shot into cold milk (let's agree that 'regular' means a shot dialed in to taste good hot).
LMWDP #431

samuellaw178 (original poster)
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#60: Post by samuellaw178 (original poster) »

EsFg, how do you say it though? :mrgreen: It does look like a short hand for a salt chemical formula or some sort.

I vaguely remember trying that profile and recall pulling at lower bar did enhance clarity - though I have not used it for cold coffee (summer is coming to an end here)! This is what's great about coffee - you just never stop experimenting as there're so many things to try. The *let me try it :P * EsFg is so flexible so you can really geek out to your heart's content and still get a good cup no matter what you do.

In my correspondence with one of my coffee friends, another profile that is recommended for certain coffee would be a profile with an initial spike of 11 bar (and declining). The comment was it will bring out the subtle spicy notes not noted otherwise at normal pressure. That might be something you want to try. Spicy berry milk chocolate milk shake..anyone? :D