Its odd to think that I've been making espresso at home for about two years now even if I've only been "serious" about it for about a year. I think back at the stuff I used to make and how I used to enjoy it and how the shots I make today are far superior. It's been a great ride and I've been really enjoying myself while pushing the espresso bar quality higher and higher.

Why am I writing all this? Its simple. I wanted to thank you, the H-B user. If your reading this odds are you've helped me directly or indirectly in my up and down journey of home espresso. In my time here I've rubbed digital elbows with many folks I truly respect and admire people further down the road than myself and always lending me encouragement and teaching me new things. I don't want to name names (or this would be a very long post) but it's been the many users here that I have learned so much from. Because of you I am enjoying espresso that is a delight to taste, smell and savor. A rich experience that I find truly enjoyable.

I thought it fun to review some of my early shots like this one here:



The early days were with my Gaggia Coffee. I really liked that machine and it served me well. I enjoyed the espresso. Today's shots however are night and day better:



Its not my intention to "pimp" my videos, but it showcases the progress I've made in one humble year and as I sip on shots of sweet chocolate with a body of smooth creamy honey I recognize that it would not have been so without your help and guidance along the way. The single most important and best part of H-B.com is its users. From me to you, thank you. It's been a great ride. This shots for you, my friends.

Thank you Tim for that lovely salute. I think any member of this community, who hung around long enough to be hooked feels the same. I became involved as my own thank you to many who helped me discover espresso, and I'm forever grateful to that bunch. In turn, we all pay back by parting our experience with those who came after us with the hope that we give as good advise as we have received.

Cheers.

Lurkers being lurkers, I'll say it for them: Thank you Tim for your kind words. I appreciate your contributions over the past two years; were it not for people like yourself, I would be stuck in a pleasant and yet boring espresso rut. For those among us that may not have been paying attention, below is a small sample of Tim's topics:

• Basket Overdosing: Are triple baskets taboo?
• Mazzer Super Jolly (2-liter bottle) doserless modification
• Why the "golden rule" of time/volume should be bent
• My cheap and easy stepless Rocky mod
• What is your grinder of choice and why?
• Understanding the Place of Single Origin Specialty Espresso

Clearly an inquisitive guy raising interesting questions and offering practical solutions (for more topics by Tim, click here). Thanks.

PS: What's up with that minute+ extraction? And I'll say nothing about the side channeling...

HB wrote:PS: What's up with that minute+ extraction? And I'll say nothing about the side channeling...

Oh man, I didn't think that shot looked that bad! I have to ask because I've seen the video a hundred times and I'm not seeing it, does the side channeling start at a certain time? Any other flaws that I'm missing? Thanks for the feedback.

On the extraction time, yes it is long. It's a 19g or so triple pulled at 10-bar (per the gage) at around 198F starting temperature per erics attachment. The flavor and body have been great. A sweet silky chocolate. Sweet Maria's Classic Italian Blend (some if it pre-roasted). I'll admit I break most every rule I've read (at least in these last videos) but the espresso has been heaven to sample.

I'll be the first to say it: my journey is far from over!

TimEggers wrote:I have to ask because I've seen the video a hundred times and I'm not seeing it, does the side channeling start at a certain time? Any other flaws that I'm missing? Thanks for the feedback.

It's minor channeling, but you can see signs of it on the right while the cone hooks to the left:



According to our resident chemist, this happens as the surface tension across the liquid becomes imbalanced (less surface tension on the right, more on the left). I would expect an extraction that long would be under and overextracted, i.e., edgy on the front and sourish on the back. Splitting the shot into thirds would be telling. But hey, it's been quite awhile since I used a triple basket, so I'm due for some experimentation.

Ahh yes of coarse I suspected that's what you were seeing. Looking at it now (and thinking back over my last several shots) the cone/flow is quite twisted . On shots I have not filmed the flow corks badly (barber pole) a lot. I've noticed it and I should work to correct it. What I should really do is go back to my double basket. With my Anita back to 10-bar I find myself having to relearn a lot of things. But man this is so much fun...

Thanks again (boy even in an "appreciation" thread I get a shinning example of why I originally posted) I really appreciate the critique (its how I've learned the most here to be honest).

(Hope I didn't sidetrack the original post too much)