Machine: LM GS3
Grinder: Conti Valerio MDM Conical (LM branded)
Location: Villa Monefalconi, Tuscany, Italy
Event: Wedding party (at 04:30 am)
Barista: Teme (after a few glasses of good wine - it was a wedding party after all ...)



Comments? Critique?

The lighting's very poor for sure and the latte art could have worked out a lot better. My firm intention is to come up with a couple more clips in due course (and when doing those, also give some thought to the lighting).

Br,
Teme

P.S. I also posted this on the European TMC forum.

I think it looks great. What is playing in the background? It almost sounds like bassoon music...or maybe it's Hotel California? I play bassoon....just wondering lol. The only suggestion I'd make is the lighting...but you already know that

-Richard

Nice work, Teme!
I'd like to see a clear cup so I can salivate over the nice creme .

No serial number on front - looks like a LM? loaner

Thanks gents.

bassoon1024 wrote:What is playing in the background? It almost sounds like bassoon music...or maybe it's Hotel California?

I think that was Hotel California that was playing in the ballroom.

Jacob wrote:No serial number on front - looks like a LM? loaner

Sharp eyes you have there Jacob

Br,
Teme

Teme wrote:Comments? Critique?

Since you asked, the Stockfleths Move is supposedly a time saver. I lost count at eight rotational redistributes (my so-called "for dummies version" requires no more than two rotations). Other than that, looked like a well oiled routine. Thanks for sharing it.

Very nice, Teme. I'm jealous. It's amazing how quick you can make a cappuccino with your gear. It only took about 2 minutes to grind, tamp, brew and steam. It takes me almost that long just to flush the machine to temp, then grind and tamp my puck.

HB wrote:Since you asked, the Stockfleths Move is supposedly a time saver. I lost count at eight rotational redistributes (my so-called "for dummies version" requires no more than two rotations). Other than that, looked like a well oiled routine. Thanks for sharing it.

Thanks for the feedback. I guess "overdoing" the redistribution is a habit I learned in the past with grinders that required more care in this area to achieve a good extraction

Some of my own criticism is on not stopping the grinder just a bit earlier and dosing a bit more than would have been required (i.e. there is a bit more wasted coffee than would be necessary)...

Br,
Teme