Andy Schecter demonstrating Mahlkonig EK43 and Speedster extractions

Beginner and pro baristas share tips and tricks for making espresso.
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TomC
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#1: Post by TomC »

This made my night, as a big fan of Andy and all he's done, getting to see his espresso routine. He posted a video on Youtube demonstrating the EK43 for espresso by request.
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ShelbiRyan
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#2: Post by ShelbiRyan »

Super cool, thanks for posting this!

deity6667
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#3: Post by deity6667 »

loved the pull out note taking!

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russel
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#4: Post by russel »

:D

I think that video should be stickied to the top of somewhere and be recommended as required viewing for all. There are so many little things in here that demonstrate so much about the act of making espresso:

single dosing
RDT
WDT
settling
weighing the dose
weighing the beverage
brew ratio
pulling a long shot instead of a ristretto
line preinfusion
basic pressure profiling

And lots of stuff specific to EK shots. Just having someone of Andy's stature assert that taste can be put before Crema, body, and strength and still be thought of as espresso is huge and should be noted by less seasoned home baristas (which is most home baristas in this situation). I have the same previous version coffee burrs in my EK and all that tapping and settling is exactly the same. With a dose ground using traditional espresso grinders the shot would have chocked tight with that much tapping, but the grind of the old EK burrs is so different that all of that banging is fine and often needed (users of regular espresso grinders can also see what not to do with their PF).

So good to see...everyone should watch and think about what Andy is making and how it is and isn't like their own shots. A 1:3 Yirg shot isn't what everyone wants to be drinking, but being able to see the context in which things like high extraction yield shots are be talked about could really help make this area of espresso more clear to more home baristas.
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h3yn0w
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#5: Post by h3yn0w »

Where can I get a calibrated espresso spoon

Mrboots2u
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#6: Post by Mrboots2u »

Originally posted here along with further discussion from Andy
EK43 shot prep video
http://coffeeforums.co.uk/showthread.php?t=29886

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canuckcoffeeguy
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#7: Post by canuckcoffeeguy »

In the video Andy uses an Aeropress filter to line the basket. We've seen this discussed before.

However, Andy also says it increases extraction yield. This is the first time I've heard EY increasing with the AP filter technique.

If this is accurate, does anyone know why EY goes up?

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TomC (original poster)
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#8: Post by TomC (original poster) »

Mrboots2u wrote:Originally posted here along with further discussion from Andy
EK43 shot prep video
http://coffeeforums.co.uk/showthread.php?t=29886

This is a great topic, I hope more people will follow along. My Linea EE currently has no pre-infusion, so to play with this concept, I'm heating up the Leva which has variable pre-infusion (line) pressure. It'll be interesting to see if any of the paper cutters mentioned so far deliver on our hopes. I cut one for the Leva which is ~54mm vs the Linea's 58mm which just seemed to need pre-wetting.
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TomC (original poster)
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#9: Post by TomC (original poster) »

canuckcoffeeguy wrote:In the video Andy uses an Aeropress filter to line the basket. We've seen this discussed before.

However, Andy also says it increases extraction yield. This is the first time I've heard EY increasing with the AP filter technique.

If this is accurate, does anyone know why EY goes up?

Just a guess, but I wonder if it's allowing the pre-infusion to saturate the puck longer before dripping thru the bottom? I have no idea, but if he says it's increasing EY, I believe it. I'm about to try it on my R120.
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ShelbiRyan
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#10: Post by ShelbiRyan »

TomC wrote:Just a guess, but I wonder if it's allowing the pre-infusion to saturate the puck longer before dripping thru the bottom? I have no idea, but if he says it's increasing EY, I believe it. I'm about to try it on my R120.
I'm curious to the result of your trial, keep us posted

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