My first nekkid' pull - Page 2

[Worldman]

In my experience, "flo-cones" are associated with fast extraction rates, not coffee characteristics.

hmmm...maybe I should time a shot or two to see where it is. "...fast extraction rates," INDEED!

Len

[RapidCoffee]

hmmm...maybe I should time a shot or two to see where it is. "...fast extraction rates," INDEED!

No offense intended, my friend. But yes, that was my way of saying that your grind may be a bit coarse. With a such a large cone-shaped flow, I'd fine up the grind, and try to achieve the flow geometry illustrated in the Dave (Cannonfodder)'s beautiful pic.

[cannonfodder]

I have also gotten an enormous cone from overly fresh beans. There is so much gas still in the bean that it produces a 'crema gusher'. I had one blend I tried, one day out of roast. The cone was so large it almost touched the cup. I just stood there laughing, it was hilarious to watch. It took about 7 seconds to fill a 6oz cup and flowed over the top. Then all that crema went flat in just a few seconds and left me with about 1oz of roofing tar in the cup.

[Worldman]

Well, I timed myself and was pulling a 2 oz. double in ~22 seconds. This is, I suppose, a tad fast - but not grossly so. I will tighten up the grind for the next event.

Len

[Worldman]

I tightened up the grind (only 1 notch on the Cunill) & used a more robust tamping pressure. The result was ~33 seconds for 2oz. double.

[RapidCoffee]

So... any change in the geometry of the flow?

You're certainly in the ballpark, time-wise, and your beans aren't overly fresh. Maybe Dan was right, and it was the blend after all.

[Worldman]

So... any change in the geometry of the flow?

You're certainly in the ballpark, time-wise, and your beans aren't overly fresh. Maybe Dan was right, and it was the blend after all.

RC, the cone is not as deep...but I only pulled a couple of shots after the change and will check more closely tomorrow.

Len

[HB]

In my experience, "flo-cones" are associated with fast extraction rates, not coffee characteristics.

Below is an example of the cone size for two different coffees that prompted my comment. The larger of the two cones is the Yemen, and yet it was roasted a week ago. It would balloon more dramatically if it were only three days post-roast. Volumes and pace of the two extractions aren't exactly the same, but close enough to consider them equivalent.

Intelligentsia Yemen, roasted one week ago:


Counter Culture Coffee Toscano, roasted four days ago:


(More videos in One week with the La Marzocco GS3).

[Worldman]

Here was a shot pulled on 4 July. The cone is not as deep as it had been but they are mostly less deep now...I think it looks luscious...mmmmm!

She started like this:


Developed into this:

You can see that the cone was pretty deep here. However, this didn't last too long.

It quickly changed to this:


And ended thusly:


Do you guys think I need to tighten up the grind and/or tamp still further?

Here are the resultant beverages:



Dan, a digi video camera sure would be more, um..."descriptive".

Len