by HB on Sun Apr 30, 2006 8:30 pm Required Reading:Heat Exchanger Operation:
- Managing the brew temperature of heat exchanger (HX) espresso machines
- Theory behind flushing an E61 HX machine
- Monitoring Brew Temperature using E61 thermocouple adaptor
- Best way to use Eric's E61 thermometer adaptor? and Hints on using the E61 thermocouple adapter
- 'Flush and go' technique suitable for smaller HX machines?
- The $10 Method for Temperature Tuning an HX Machine (more low-tech ways)
- How does high altitude affect brewing? (also The Denver Effect?, Water boils at 195F, and High Altitude Brewing)
- When did this espresso extraction go blond? and slow motion (video quizzes)
- Crema solid tone vs. dark to light rich speckled tone?
- Crema photos showing common extraction problems
- New perspective on value of the naked portafilter
- Which basket for a fill, level then tamp 14g dose?
- Basket Overdosing; time for a serious re-evaluation!
- What about "overdosing" makes channeling more likely?
- Dialing in a new espresso machine, a step by step guide
- Videos of espresso extractions
- What's the key criteria for stopping espresso extraction?
- Controlling shot extraction pattern
- How do you explore the extraction space?
- Cracking into the Extraction: when and where the espresso puck brews
- Ways to a great single espresso with a single basket
- Espresso 101: How to Adjust Dose and Grind Setting by Taste
- Tamp and Dose Techniques Digest
- Stockfleths Move video and description
- Stockfleths Move for Dummies
- Nutation: how to do it right
- Side channeling solved by accident (nutating motion)
- The problem is on the handle side of the portafilter
- Home barista techniques that the pros shun (and vice versa)
- Exercises for tuning your barista techniques
- Learning latte art with steamed soapy water (video)
- How to Steam Milk for Lattes and Cappuccinos (video)
- Latte Art Challenge(d)
- Mano Lite: A Short Guide to Dialing in Espresso SOs and Blends
- Best technique for finding best flavor
- Espresso 101 with Heather Perry (video) and written summary
- Timing of espresso extraction starts when? (redux)
- What espresso blend to start with?
- Wet pucks
- Looking for the "rules of thumb" on espresso-making variables
- Seeking low tech way to measure brew temperature
- Good approximate Mazzer grind setting for espresso/French press
- Do you adjust grind from double to single espressos?
- Frequent Grinder Adjustment Shows Sub-Par Technique
- Brewing ratios for espresso beverages
- Dialing in a new espresso machine, a step by step guide
- Understanding Espresso (five major steps)
- The Weiss Distribution Technique is NOT a "cheat"!
- Keeping your espresso work area clean
- Achieving Optimal Brew/Pump Pressure
- Purpose of the tamp
- Does a good center tamp take care of the sides?
- Silvia and Rocky: 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13
- How important is tamping?
- Do you use the Weiss Distribution Technique (WDT)?
- When did this espresso extraction go blond? (video quiz)
- How warm do you like your espresso cups?
- How many "sink shot" espressos do you pull?
- Do you dose and then run the grinder until empty for each espresso?
- Spot the distribution technique
- What does your typical espresso rate?
- Tamping Technique - whether to tap? or where?
- How much time does your morning espresso routine require?
- Do you thwack the doser handle fast or slowly?
- Do you free pour or spoon for espresso-based milk drinks?
