Videos of espresso extractions - Page 10

[HB]

Now, can anyone tell me if I used WDT or not?

Another round of Spot the distribution technique? The pour beads very evenly. Not certain what to make of this hook:



It could be a heavier flow drawing the cone to the left, which is consistent with the blond trails at the end are predominately on the right side. But this is nitpicking in the extreme, it's a very solid pour. I will venture a guess and vote NO, it is not a WDT extraction.

[TimEggers]

Another round of Spot the distribution technique?

Well yeah sort of. I wanted to share the clip to illustrate to other users what a super fresh (some would say too fresh) coffee can do to the appearance of the bottomless pour. Although the flow (again super nit picking here) looks a little crazy the final shot was quite delicious. A typical "don't judge a book by its cover" moment.

I'll let a few others guess if they can before I let on what I'm currently doing (yeah I flip flop too).

[DC]

I reckon you did use it (or some other clump-breaking distribution) based on the start

[Jasonian]

I'm going to vote no as well.

The color is too persistent, although it's very VERY difficult to tell because the camera can't seem to make up its mind on the white balance.

[TimEggers]

Sorry guys I don't remember which I used in the video above. I have been strictly grinding, dosing, leveling and tamping and have been getting much better at pulling even shots. Here is a shot that ran a little fast:

[NebuK]

Hey Everyone,

looking at all those videos i'm starting to wonder ... there seem to be two "styles" of naked extraction. One features a small stream coming out of a "dot" very close to the basket. The other starts to build a "pyramid" with a very thick stream coming out of the bottom. The latter seems to occur especially with very fresh not yet properly degassed beans.

What is the difference between those 2 "types"? What does it tell the Barista? What parameters can one influence in order to achieve the one or the other?

Greetings
- Dario

PS: Sorry for my bad english ;/ hope its comprehensable.

[TimEggers]

Hey Everyone,

looking at all those videos i'm starting to wonder ... there seem to be two "styles" of naked extraction. One features a small stream coming out of a "dot" very close to the basket. The other starts to build a "pyramid" with a very thick stream coming out of the bottom. The latter seems to occur especially with very fresh not yet properly degassed beans.

What is the difference between those 2 "types"? What does it tell the Barista? What parameters can one influence in order to achieve the one or the other?

Greetings
- Dario

PS: Sorry for my bad english ;/ hope its comprehensable.

The shots that are tighter and hold the stream closer to the basket are simply ones that most likely run a little slower and longer like a ristretto; the others that have expanding cone are from fresher coffee or a coarser ground coffee. One isn't technically better then the other one it's more a matter of taste.

[mrgnomer]

This looks like fun. My first try at a decent video. Not a great quality vid. I'll work on it.

It's dry here. Room humidity was at 36%, which is on the low side for me. The roast was a Hottop homeroasted Mexican organic, 6 days past roast, roasted to med.

[gvideo]http://video.google.com/videoplay?docid=8034182581740108000&hl=en[/gvideo]

[CoffeeOwl]

I love to see someone use the same cups as me (I live sooo far away)! Do you also drink from them regularly?

The video is nice, I only pity the light a bit.

[mrgnomer]

Sorry about the light. One thing to work on.

Yes, the cup is my regular espresso cup. I use it all the time. I've etched graduations in it with a dremel so I can check on the shot volume from time to time.

[DC]

I haven't posted a vid for months, here's a recent one, 8 day old Monsoon Malabar, made for a loverly Americano

[gvideo]http://video.google.com/videoplay?docid=2320680247407893937[/gvideo]

[jesawdy]

I haven't posted a vid for months, here's a recent one, 8 day old Monsoon Malabar, made for a loverly Americano

The Silvia is such a quiet machine isn't it?:lol:

Glad too see (hear) my old one is just as loud as a new one...

[mrgnomer]

Nice Silvia pull! I counted 35 sec on that extraction which puts it into a ristretto range. It pulled like a ristretto. The volume looked high. Was that a double or triple?

[DC]

The Silvia is such a quiet machine isn't it?:lol:

Ha ha, I keep forgetting to mute the audio

Nice Silvia pull! I counted 35 sec on that extraction which puts it into a ristretto range. It pulled like a ristretto. The volume looked high. Was that a double or triple?

Thanks! I cheated a little by using pure MM . It was a 16g double in the standard Silvia double basket, not sure what the volume was becuase I pulled it straight into 4oz water for an americano.

[spans]

Just recently made a jump in the home espresso world with my Anita Quickmill. Was hoping to get a diagnosis on this shot. To get you up to date, I ground about 16g into a small dish then stirred it around and spooned it into my (double) basket. Used my pinky to distribute in a circle (kind of a stockfleth), tamped once with a convex, polished, and pulled. This is a SO Guatemala three days off roast. I still don't have the hang of knowing what is too blond to stop the shot. Any help would be great.

[mrgnomer]

For me blonding is just when the tiger striping stops, the pour goes light and the top of the crema in the glass starts showing the lightness. That or there's signs of channeling like a drifting/cork screwing cone, squirting or dead spots.

My last recorded shot.

[gvideo]http://video.google.com/videoplay?docid=7971323152597695495[/gvideo]

[spans]

That seemed like quite a long pour, 40 seconds?

[mrgnomer]

That seemed like quite a long pour, 40 seconds?

Yeah, that one was kind of long. I look at the pour and don't stop the extraction unless it goes blond or breaks down. I prefer ristrettos as well so the grind and tamp is generally set for them. A 2.5oz extraction over 30+ sec is often what I get.

[NebuK]

Hi,

so now i finally did a video on my box. Sorry for the shaking, my tripod still has a umbrella attached so i couldnt use it now.

Faema STAR E81 with a brand new Mazzer Mini. I overfilled the basket, did wdt, and "stockfleths" with a chopstick (my fingers just dont seem to be useful for stockfleths, i always compress the grounds). The dose is about 15g and headspace a bit more than a 20 euro-cent coin is thick. The beans are a 50 Brazil Fazenda Rainha bourbon, 25/25 Columbia La Esperanza - Guatemala Finca El Bosque blend homeroasted with the Gene to the first ~15seconds of the 2nd crack (post-roast blend) rested about 5 days.

http://youtube.com/watch?v=AVeZvP9cVcA

The shot tasted a slight bit sour (could be too cold since i'm still having some temperature issues). But i also have a question - do you think the shot ran too blond (as far as one can see - lighting sucks i know, sorry)? I always have the feeling the shots are quite blond, but i'm not really sure.

Thanks in advance, and greetings from germany
- Dario

[HB]

But i also have a question - do you think the shot ran too blond (as far as one can see - lighting sucks i know, sorry)? I always have the feeling the shots are quite blond, but i'm not really sure.

The striping looked even and I saw no evidence of channeling. Take a look at the video When did this espresso extraction go blond? and the comments. It isn't easy to see, but the "pucker" appears around the 18-20 second mark; blonding usually sets in around 5 second later. It could have been cut off a few seconds earlier to reduce the sour taste you noticed.