Videos of espresso extractions - Page 8

[TimEggers]

Today's shots were really super...

Here is an exerpt from the description:

Beans were home roasted Brazil Screen-Dried Moreninha Formosa from http://www.sweetmarias.com roasted in my RK Drum (http://www.rkdrums.com) yesterday (still a little too fresh, but very delicious)!

I made this shot with a Gaggia Coffee Deluxe (basically a Gaggia Coffee but with a worthless steam wand attachment) and a Rancilio Rocky doserless grinder.

Enjoy! (I sure did)
Note the video starts at the exact same time I started the pump...


Looking at the video it makes it look like the shot ran a little long, but in person it didn't look as long...

Tasted excellent!

Comments?

[Jasonian]

The ending disclaimer there makes me want to edit my post on CG.

I hate how the camera can do strange things to the contrast in the flow. It makes the blonding appear to being much sooner.

So forgive my comment there, if you please.

[TimEggers]

The ending disclaimer there makes me want to edit my post on CG.

I hate how the camera can do strange things to the contrast in the flow. It makes the blonding appear to being much sooner.

So forgive my comment there, if you please.

Sure Jason! No problem!

Yeah my camera really isn't the best for shooting as far as details, but I believe the general idea is captured. It feels good to finally be making progress. It's kinda funny but after these past few days I beginning to estimate what the shot will taste like after watching the flow. The ones that seem to dance a lot tend be a little harsher when compared to the one above that was really the best of the day.

I didn't realize all the little things that can really affect the finished shot. Quite amazing indeed. Man this is fun!

[Jasonian]

Yeah, I agree.

what's interesting is that we're all just scratching the surface.

Even Jim's *strawman* science isn't hardly exploiting the complexity of espresso.

Variables 'a-plenty

[TimEggers]

WDT + Black Cat = A Beautiful thing...



Man my camera is terrible...didn't realize the video was so bad!

[cannonfodder]

I believe you are stopping at the correct volume. Those Bodum cups hold 3-3.5 oz. You may want to measure 2oz in a measuring cup and pour that into the Bodum to make sure you are not mistakenly pulling 3oz doubles.

Looking better, keep up the practice.

[TimEggers]

I believe you are stopping at the correct volume. Those Bodum cups hold 3-3.5 oz. You may want to measure 2oz in a measuring cup and pour that into the Bodum to make sure you are not mistakenly pulling 3oz doubles.

Looking better, keep up the practice.

Oh wow what a compliment! Thank you I sure will keep up the practice...today it was 7 doubles...(sure is fun though).

(I will of coarse always accept any critique of my shots from anyone) I hope to be a home barista someday...

[Jasonian]

Definitely looking a lot better.

More practice = more better (yes, I know that's not grammatically correct)

[TimEggers]

Definitely looking a lot better.

More practice = more better (yes, I know that's not grammatically correct)

Wow (again), thanks! I find the whole process really interesting, just the act of making espresso is really fun and it seems like I learn a little more with each pull. I'm really enjoying the process and the practice and to top that the espresso is very enjoyable. Thanks again Jason for the encouragement and kind words, it has been an uphill climb for me but its really been paying off here lately.

Thank you all!

[TimEggers]

"I dialed my grinder here a little coarser for a faster pull; this seems to tame the intense Black Cat blend for me. I was also using a down dosed (12g) amount of coffee. This shot tasted excellent with a spiced chocolate rich butterscotch caramel finish. I really like the Black Cat blend but be warned it is a potent intense blend but it has been quite forgiving to my amateur espresso making skills...have yet to have an undrinkable shot with the Black Cat. Most turn out good too great with a few quite exceptional."



My critique:

Shot ran a little fast and a little long (by watching the extraction) however the lighting and camera make it look much lighter that it actually was. Distribution was ok but not perfect. On a side note had a shot today with excellent distribution as the flow beaded across the whole basket at the same time, that shot was the best tasting of the day by far. It was a real joy to watch too, it's a shame I didn't capture it on film!

[TimEggers]

A shot from yesterday:

[TimEggers]

I've been loving my Mazzer Super Jolly and wanted to try a ristretto shot. The Rocky just didn't seem capable to deliver in this regard. The Mazzer is a much different story. Please take a look at this video and critique what you see. I think I ran the shot a little long. In the end it tasted great. The bean is a very young (2 days post roast) Brazil Fazenda Boa Sorte Natural Bourbon. It's still a bit sharp but I was getting chocolate hints under the sharpness. I can't wait to try this coffee after some more resting.

Also note that the video lighting isn't quite good. The shot appears to suddenly go very blonde but it didn't look that drastic in person.

[welone]

Hi Tim

it's interesting to see that I'm not the only gaggia user who likes a really short double ristretto once in a while. although mine are probably a bit over 1oz; the following pic is an overlay of the glass filled with 1oz and one with 2oz:



I've read of quite a lot of gaggia users who found that the factory setting of their OPV is quite high (around 11-12bars pressure against blind filter; so 0.5-1bar less actual pressure during the pull). And as it seemed to be often quoted rule to pull ristrettos at higher pressures, I'm guessing that my preference of my ristretto pulls could result from that.

greets

marco

[TimEggers]

Hi Tim

it's interesting to see that I'm not the only gaggia user who likes a really short double ristretto once in a while. although mine are probably a bit over 1oz; the following pic is an overlay of the glass filled with 1oz and one with 2oz:

<image>

I've read of quite a lot of gaggia users who found that the factory setting of their OPV is quite high (around 11-12bars pressure against blind filter; so 0.5-1bar less actual pressure during the pull). And as it seemed to be often quoted rule to pull ristrettos at higher pressures, I'm guessing that my preference of my ristretto pulls could result from that.

greets

marco

I agree Marco. All I can say is that before the Mazzer a good ristretto was just not possible. Also paired with the Mazzer the Gaggia seems extremely capable. It's a great little machine, serves me very, very well.

[hbuchtel]

Hello all, my first post in this thread!

I'd appreciate some feedback about this shot- pretty representative of what I've been getting recently. My espresso has been tasting better then ever, can't complain, but how could it be better?

This was 11.5 grams of "?" Brazil. The machine is the Precisia but using the basket and PF from the All-clad Presso. This shot was really smooth, nothing offensive (which I'm happy about ) but it was missing the bitter chocolate I've gotten before... any idea why?

Henry



ps. it is not really that loud- the piece of glass covering the camera is vibrating against the espresso cup!

[TimEggers]

Hello Henry,

First it's great to have you in this discussion! Welcome!

Watching your video I see a few things (I'm no critic so I invite the real pros to chime in):

1.) Your shot has a classic donut extraction. This is when the flow begins at the basket edges and then comes together in the center. This is a sign of bad distribution and will produce an unevenly extracted shot, as the flow is faster at the edges thus more is being extracted there (or so I believe). To remedy this try to tamp at the edges of the basket in a North, South, East and West pattern. That could help. Are you using the WDT?

2.) You ran the shot a little long in my opinion. Watching the flow it appears to go from a good creamy appearance to a thinner more watery one. Try to cut the shot just as it begins to thin (around 15 seconds on your video). This is commonly referred to as the end of the most ideal extraction window.

3.) The color of the flow is a little light. Although this may just be the lighting of the video, again many prefer a dark reddish brown and a finer grind/better distribution should help.


Here is a shot I made today. Notice how the espresso appears evenly across the basket's bottom before dripping. Also note the time from the pump starting to when you first see the espresso (a good indication of "proper" grind). This shot is a little tight (restricted) and had a little more body and sweetness than a typical double shot.

Take a look:



I also pulled a few ristretto shots. These are even more restricted than the shot above and will yield less volume but a much more intense shot with a heavier body. Again notice how the espresso appears evenly across the basket surface:



Good luck Henry, I really hope you will share more videos (maybe even right side up ). I'd love to see them!

[hbuchtel]

Hi Tim, thanks for your comments!

I'll try the 4 directions thing now, see how it goes. How much pressure do you usually use for that part?(compared to the regular tamp)

I'm with you about the length of the shot, I would usually have cut it off earlier. I was surprised not to get any of that watery over-extracted taste though!

The Presso basket has a large indented ridge for the spring (like the marzocco ridged basket I think) which is why I'm only using 12g- this way even when the puck swells it doesn't reach the ridge. If I dose up to the ridge (after tamping, about 15g) I get really bad donut extractions...

I can't view the google videos (they are blocked in China ), would you mind uploading some of yours to youtube as well?

Now, back to the kitchen!

Henry

[TimEggers]

Hi Tim, thanks for your comments!

I'll try the 4 directions thing now, see how it goes. How much pressure do you usually use for that part?(compared to the regular tamp)

I'm with you about the length of the shot, I would usually have cut it off earlier. I was surprised not to get any of that watery over-extracted taste though!

The Presso basket has a large indented ridge for the spring (like the marzocco ridged basket I think) which is why I'm only using 12g- this way even when the puck swells it doesn't reach the ridge. If I dose up to the ridge (after tamping, about 15g) I get really bad donut extractions...

I can't view the google videos (they are blocked in China ), would you mind uploading some of yours to youtube as well?

Now, back to the kitchen!

Henry

Sure Henry,

Here is the double shot!



How's your espresso coming along? For the tamp I would try full pressure to what ever else you currently tamp to. What size tamper are you using? Is it the right size for the basket? Have you tried the WDT?

Good luck!

[hbuchtel]

Tim, that shot looked great. Really nice beginning!

I usually use the WDT (with an acupuncture needle), here is a shot prepared the same as my last video but without using the WDT.

The donut is very much there...

I'm thinking my problem might be with the Presso basket and its ridge. I use two tampers, one plastic 53mm and one Thor 49mm. The 53mm takes the coffee to the ridge and I finish with the 49mm.



Henry

[hbuchtel]

With the same tamping technique (this time with the WDT) I got the same donut beginning on the Presso-

If there are any suggestions about how to deal with this I would very much appreciate it!



The Presso basket-



Henry