A bit bored today... got out the new HD point&shoot for some espresso making closeups, to share my technique, filled with some single dosing, weighing, brushing, scraping, sifting, WDT'ing, tapping, nutating fun! ...mostly from tips picked up here on yours truly

Would love to see others', if you have a similar day as mine... (it's cooold here in MO, no mt biking for me now )

Thanks for all the tips and interesting discussions! Looking forward to learning more from all of you, and improving my technique.

Wow, people actually go through that hassle for each shot!?! I could never stand that, but I have to say the results are pretty impressive - delicious looking pour (I assume it tasted great?). Was that a overdosed single, or a light double?

Fun to see all the steps, nice quality video, HD looks great.

Nice video. Very crisp and clear. Thanks for posting it.

I like the screen-instead-of-doser idea.

newmanium wrote:Wow, people actually go through that hassle for each shot!?! I could never stand that, but I have to say the results are pretty impressive - delicious looking pour (I assume it tasted great?). Was that a overdosed single, or a light double?

Fun to see all the steps, nice quality video, HD looks great.

Yes, people (the wild bunch on this forum anyway) do go through the hassle. Stick around some and you'll have the fever like the rest of us.

Digging on the blues... nice touch benm5678.

nice vid Ben. which camera? did you have a helper or did you mount it? I've pondered doing a vid but keep forgetting my tripod at work.

Only comment/concern is the time from bean to brew is probably very long with all the manipulations? I shoot for <45 sec and usually hit far below that. Do you think the WDT is actually helping here after the sifting action?

OT:
benm5678, who was that you were playing in the video. It almost sounds like Lewis Cowdrey but not too many know about about him.

newmanium wrote:Wow, people actually go through that hassle for each shot!?! I could never stand that, but I have to say the results are pretty impressive - delicious looking pour (I assume it tasted great?). Was that a overdosed single, or a light double?

Well... I think some people have success with a lot simpler routine. I have a lot of luck lately pulling consistent tasty shots, so maybe I'll try to eliminate some steps again and see if it affects it. It sure is worth it though -- it was a double ristretto (14g, ~1oz shot) which is what I usually prefer... 3 - 4 sips of deliciousness. This El Salvador has such a great aroma in the cup too when I get it right, I can't pinpoint exactly what it reminds me of... kinda like a warm cake out of the oven. This pour had slight issues, but decided to go with it since wanted to have all clips from same attempt...

clumeng wrote:nice vid Ben. which camera? did you have a helper or did you mount it?

Canon s95. I have a small tripod. Nobody was here to help

clumeng wrote:Only comment/concern is the time from bean to brew is probably very long with all the manipulations? I shoot for <45 sec and usually hit far below that. Do you think the WDT is actually helping here after the sifting action?

Yea, I wonder if I could do it faster and get successful pulls, if I'd see some difference. If I just tamp down that mound with no WDT, or if I try to distribute with a light shake or rely on the nutate, I usually end up with more uneven extractions. The WDT 'needle' is a thin guitar B string, and it kinda slices though the fluffy grinds, shifting them into position as I slightly tilt basket.. I feel I can get more of an even bed this way. I know it's a PITA... I'd love to find a better method -- I actually leave out the tap down and nutation usually.

doubleOsoul wrote:benm5678, who was that you were playing in the video

That is Mike Goudreau Band's "Too Good to Be True"... courtesy of Youtube's audioSwap - they sound great... got me to grab my acoustic in 10 sec.

newmanium wrote:Wow, people actually go through that hassle for each shot!?!

Currently, for some on H-B, the answer is "yes." In the rest of the coffee world "no." But, check back in two years, and the OCD/total-control-of-the-universe fans will have added two or three more rituals on H-B.

Alternatively, you can train with a pro, develop your technique and skip every ritual except turning the grinder on and off and tamping evenly.

Omitting 'train with a pro', +1

Training with a pro? There is absolutely no need for it. This is not as rocket science or unifying theory of everything. It is fairly simple. All information you need to go from 0 to 100 is here already.

Difference between the pro and us here is that:

1. Pro's have pro equipment so they don't need to compensate with hacks for the equipment deficiencies.

2. They are not concerned with making the best possible drink, but with serving best possible drink to 200 customers and there is a big difference between those two.