How much time does your morning espresso routine require? - Page 2

[luca]

... what the heck are you slowpokes doing?

I'm using a single-boiler machine! Man, I'd love to see how long it takes with a HX at home ... temperature surfing and then waiting for steam really is a PITA; sort of like holding a portafilter for an M3 ;P

Does anyone grind the bulk of what they need into their doser, then dose it all and top up a bit, or is everyone standing there clicking 45 billion times?

Cheers,

Luca

[okaychatt]

When I am behind the counter, there is no yammering. Yammerrers will be told to leave, with a curt, "No coffee for you!"
They will not be allowed back until they have apologized (at a slow time of the day) and brought some sort of muffin-ey or chocolat-ey offering, and much prostration and self-flaggelation.

Been studying old Seinfeld episodes, I see.

[kbuzbee]

Well, I answered the highest value allowed but realistically it's 1 1/2 hours... Now this time isn't all high production. Like many here I poke through the process... trying blends... adjusting grinds etc.

Start by making my wife's Cona Pot and toast. During this the LaPa is warming up as is an Illy cup in a pan of warm water... Once the coffee & toast are delivered I select a blend and dose into the Zass... 110 or so cranks later I bleed off the steam wand and load the pf for the first of three shots... During this the morning news is on to check the weather and a few threads from here and cg are read... Overall the time frame is 1 - 1 1/2 hours allotted for "coffee" which includes a few additional components... After that period the day begins...

Ken

[Psyd]

Been studying old Seinfeld episodes, I see.

Just the ones with important life lessons. ; >

[k7qz]

Overall the time frame is 1 - 1 1/2 hours allotted for "coffee" which includes a few additional components... After that period the day begins...

Ken

Ken, I want a job where you work! If only... 1- 1 1/2 in the morning for coffee...

[kbuzbee]

Retirement is a great thing. You ache a lot more than you used to but there are many blessings as well.

Ken

[HB]

Does anyone grind the bulk of what they need into their doser, then dose it all and top up a bit, or is everyone standing there clicking 45 billion times?

I'm a medium-speed thwacker. If the grinder is dialed in perfectly, I'll brush grinds back into the doser to reduce waste, but otherwise it's only to-order.

[miKe mcKoffee]

I'm using a single-boiler machine! Man, I'd love to see how long it takes with a HX at home ... temperature surfing and then waiting for steam really is a PITA; sort of like holding a portafilter for an M3 ;P

Luca

5-1/2min for straight shot or Americano from time grabbing jar-o-beans to measure into grinder to finished cleanup, including HX cooling flush and temp surf for shot and after shot group flush-PF wiggle and water only back flush and PF just off boil rinse and dry. 7min for cap' including clean up (clean up taking a bit longer for cap of course.) That's starting steaming immediately after starting the shot pull with the Bric'. When making multiple drinks time per goes down... I DO NOT miss Miss Silvia!

[cannonfodder]

With the Cimbali, I thwack the lever much faster than my mini. I find that pulling that doser lever rapidly helps to cut down on clumping. When I get to work and grind a shot in the mini, I have to remember not to pull the doser so fast. It usually reminds me by tossing grinds all over my table.

As HB does, I grind to order unless I am pulling multiple back to back shots. Then I will level over the doser and re-use. If it will be more than a minute between shots then the excess goes into the knock box.

One of the wonderful things about having a commercial machine is the shot vs. steam time. I get my milk ready, grind my shot, flush and go. Then grab my pitcher and steam. My milk and shot are finished at almost the same instant. Boy do I love big boilers (until I get the electric bill ).

[miKe mcKoffee]

For the heck of it just timed making Debi and I caps. Each a double shot (SO caps of Sumatra Volkopi this time) and milk for each steamed separately (3oz milk in 12oz pitchers, have two 12oz pitchers specifically for making two back to back caps). While I'll often finish cleanup later, specifically the washing rinsing and drying of the two SS steaming pitchers, I included even that so it'd be a timing of being totally ready to go again. Also included my normal grouphead flush and PF blank wiggle between shots, PF just off boiling water rinse and dry between shots, grouphead flush wiggle and water only back flush at the end and of course steamwand cleaning and steam flush. Total time from hitting timer start button before opening cupboard to begin 12:09.

[Marshall]

I'm using a single-boiler machine! Man, I'd love to see how long it takes with a HX at home ... temperature surfing and then waiting for steam really is a PITA; sort of like holding a portafilter for an M3 ;P

I approach espresso making like cooking. If there is a step that involves waiting time, I do other things, instead of waiting. The longest step on the Zaffiro with milk drinks is waiting for that 800 ml. boiler to come to steam temperature (140c). So, I draw the espresso first and immediately flip the steam switch. While it's coming to temp, I:

1. Knock out the puck and rinse the basket.
2. Flush off grounds from the brewhead and brush off what it left.
3. Bleed water out of the steam wand.
4. Go to the kitchen and pour my milk into a pitcher that I keep in the freezer.

By the time I return to the machine, I usually don't have more than another 30 seconds to wait before steaming.

Does anyone grind the bulk of what they need into their doser, then dose it all and top up a bit, or is everyone standing there clicking 45 billion times?

I follow the pros and clickety-click to even out the distribution.

Total time from start of grind to washing out steam pitcher and walking away with a cappa is 6-7 min. This includes my pathetic attempts to pour latte art.

[HB]

I thought of this thread while preparing this morning's first espressos.

I'm not making cappuccinos lately, so my time for two espressos was a leisurely 7 minutes, 19 seconds, which included time for two flushes before the first extraction, one flush for the second (I've installed the E61 thermocouple adapter on La Valentina to help judge the correct flush more accurately), and a quick cleanup. My more typical prep time is probably double that because I'll make test shots, and have to deal with numerous interruptions from our troupe of future baristas. They're giving me slack today because it's Father's Day.

[Psyd]

4. Go to the kitchen and pour my milk into a pitcher that I keep in the freezer.

I tend to make that the second thing I do. The first is to turn on Silvia and go back to bed at the GF's house. If I'm at my house, I just go on with the rest of the process.
I do, other than that, the same thing when I'm working with Silvia. Pull the shots, and do my chores after the second one while she's getting steamy.

[LeoZ]

I tend to make that the second thing I do. The first is to turn on Silvia and go back to bed at the GF's house. If I'm at my house, I just go on with the rest of the process.
I do, other than that, the same thing when I'm working with Silvia. Pull the shots, and do my chores after the second one while she's getting steamy.

holy subliminal reading there!

[Psyd]

holy subliminal reading there!

While Silvia is getting steamy!

Anyhoo, from the time I start the timer on the micro to the time I pick up a double capp (after flushing the old grounds and doing the PF wiggle, and cleaning out the PF and the steam pitcher) its 8:34. That's worse case scenario, starting with a cold PF and a dirty cup. If I hadn't spent half the night with a dog with a bellyache, I could easily pull the normal two double capps for the morning in that time, cleanup included.

[The_Mighty_Bean]

Here's how it SHOULD work.

Approach Audrey. She's nice and steamy, like Psyd's mistress, that Silvia chick.

Flip oven to warm, place a bodum glass upside down on oven rack.

Choose my beans. Assess whether I'm pulling hot shots or cooler temps, and whether I'm updosing a triple, or pulling my usual double. This is important because of the temp-surfing drama.

Clean the grinder by running it for a second, sweeping out the chute, two "click-clack" air pressure shoves on the lid.

Dose the grinder.

Now to the temp issue.

With a hot shot, I only have between 2:00 and 2:30 after audrey hits max boiler temp before I have to pull the shot. I get 202 at 2 min, about 200 at 2:30. With a cooler shot I'm somewhere between 2:45 and 3:15.

This is significant because it takes roughly a minute to grind an updosed triple, and maybe 40 seconds for a 14g double.

ANYhoo, if I have fewer beans and want lower temp, then I have some time, so I first flush Audrey as described below, then do everything else.

BUT, if I have to work fast, then it's a bit of a problem because I can't get everything done in 2 min flat. So, I grind half my beans, flush Audrey until I hear boiler sounds. Wait until the sounds end (because I cannot hear them end while the grinder is running). Start to end of boiler noises is 45-47s, consistently.

Hit the start button on my timer. Restart the grinder, finish grinding my beans. Fret about the 45 seconds worth of staling. Fret about the fact that I am such a geek that I worry about 45s of staling.

Stop fretting because the beans are done. They have come out of the chute directly into a 10 oz metal pitcher that fits perfectly underneath it, "hands free".

Stir the bejesus out of the grounds to break up clumps. This is vigorous, but fairly quick.

Power up digital timer, tare the little plastic basket that sits on it and supports the 10 0z pitcher. Weight the pitcher full of grounds. Mentally subtract the weight of the pitcher (128.6g) from the displayed weight.

If all has gone well and my dosage is correct, then I pull out the pf, transfer the grounds, give a light stir with the needle (or lately been messing around with taps and shakes) and then the distribution method of the day which is either a modified stockfleths or a chicago chop. I like the chop better but it takes more time.

Staub Tamp with minimal pressure unless I am compensating for being "between clicks", lock n load, glass under spout, pull the shot.

Watch the shot.

Smile, or curse, or duck. Rarely, all three, in rapid sequence.

Sniff slurp swish gulp. (or speak foul words and yield an offering to the sink gods)

Whew!

Now to cleanup. PF out , take to the sink, thwack puck, rinse PF. Wash shotglass with a bit of soap. Take both back to machine area, wipe with "food surface" cloth. Rinse group, also wipe with "food surface" cloth. Reseat PF, store glass.

Brush out the grinder spout, whack the lid down twice, dump the grinds. Counter's a mess. Grab the "wet work" cloth, soak up any spilled water or drainage (confound that tiny drip tray!) brush all grinds onto a tray.

Hang up cloth, tray to the trash then the sink, then back to the area.

Complications include having to grind extra beans or switch baskets, having to run to the sink to fill the stupid too-small reservoir, having to run to the sink while spilling dirty water on the floor to empty the ABSURDLY tiny catch tray

And all this drama is without having to pour milk into a pitcher, stick pitcher in freezer, unplug the Bellman, take it to the sink, unscrew pressure fittings, rinse, refill, rescrew fittings, take it back, plug it in, turn it on, 10 min to steam temp, get out pitcher, steam milk.

Cleanup on Bellman is not too bad if done soon after drink building, just make sure to leave a valve open, and wipe it down with a damp rag.

I can do two shots and be cleaned up in 15 min or less but I usually mess around with distribution and new techniques and refilling etc etc so that the time is nearly doubled. My morning routine is about 25m.

I don't mess with milk drinks unless I have a leisurely afternoon break or wifey wants. I did an Sbux-style caramel macchiato, and an Italian macchiato, with cleanup in 20-25 min, this afternoon. But a third or fourth milk drink wouldn't have added more than 5-7 minutes each to the process.



~tMb, wondering if anything else besides coffee would merit this level of hassle.

[The_Mighty_Bean]

This is really funny, but maybe only to me.

In my exhaustive listing of the steps above, I detailed turning on the oven to warm my glass.

I never mentioned turning it off.


What a strange coincidence, how my wife has found the oven on and set to "warm", no less than ten times in the last 2 months.


Siiigh....

~the inattentive Bean

[CoffeeOwl]

20 minutes (with drinking): I assumed a double followed by a small Americano

[timo888]

"Assume the machine is preheated"

Regards
Timo

[cannonfodder]

My completed routine, flush to end of flash boil

One second pulse on the grinder and thwack the doser for 3 seconds to clear out the grounds

Remove the portafilter, dry

Grind for 5 seconds while thwacking the doser

Level off with my little finger

Thump on the tamping stand 3 times

Tamp

Flush, end of flash boil, count to 4 and stop

Lock in

Place cup

Lower lever

knock out puck

flush group, put portafilter back in

drink

total time, maybe 5 minutes