Why are most commercial levers spring type? - Page 3

by **Paul** on Mon Feb 01, 2010 8:12 pm

commercial fellas do indeed have 1 way valves. typically a s/s bearing + seat arrangement within the gr.

auckland has always been a bit hit and miss for me for coffee. I am biased but think wellington and christchurch do it much better :-)

by **SwingT** on Wed Feb 03, 2010 12:16 am

orphanespresso wrote: 14 grams coffee at 94C under 9 bar pressure pulled 25 ml in 28 seconds.

Ummm, wouldn't that be 50 ml?

I'm thinking 7 grams for 25 ml.

either that or I'm doing this wrong.

FWIW, I'm finding that whatever experimentation I do with dosage and temp, the more I return to those specs the better it tastes.

by **IMAWriter** on Wed Feb 03, 2010 1:37 am

Holy cow!!

That "barista" must lose 10#'s a night. That can't be a fun way to make a living.
It's like that lever is double jointed. So was he. Amazing. bam bam bam.
I couldn't see the shots. About how large a shot was he producing, you think?

by **SwingT** on Wed Feb 03, 2010 9:24 am

I dunno -

But I'm beginning to think that Ken Fox is right, we overdose in the US.

Obviously, it varies dependent on the bean - but, the more I start going back to the basics - the better my shots are.


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