so you're tamping without first doing any form of distribution?
or are you saying that you create that "depression" and then distribute and you see a difference?

Arpi wrote:This is how a normal basket looks (~ 10.60 grams if that matters)

Why are you dosing so low in a double? The shot looks very thin and watery, obviously I can't taste it though...

Malachi, I use the sifter distribution method, which consists on weighting the grounds, then using a sieve (kitchen colander), a funnel, and a brush to simulate a perfect doser (creates a centered perfect mountain). If I don't want to weight the grounds on a scale, I just put the portafilter under the doser. Putting the portafilter under the doser works very well with large doses but not small doses where small changes in weight make a significant difference in flavor.

Gyro, yes it was a little low. I think I am confusing people with these videos. Not too long ago, I was playing with doing single shots in double baskets jeje. It is touchy and borders the introduction of defects. But I have tried very bad looking shots (thin crema) that tasted very good.

The above video was only to demonstrate the results of the distribution. To get the benefits of long preinfusion, all I do is to wet the grounds momentarily (pump on/off for less than a second), count till 10, then I do a regular shot. I don't wait in low pressure till all grounds are soaked like in the video.

One interesting observation is that at low pressure, the formation of crema is zero, as if CO2 wasn't present. An all-low-pressure shot will make zero crema. It is only at high pressure when crema forms.

Cheers

I use the sifter distribution method, which consists on weighting the grounds, then using a sieve (kitchen colander), a funnel, and a brush to simulate a perfect doser (creates a centered perfect mountain).

I think that the goal is not a 'mountain,' but an even bed of coffee all around. That is why you are seeing the shot start on the edges, because you in fact don't have even distribution.

And actually, that shot is still starting on one edge, indicating that you do still do not have even distribution after making a volcano.

One interesting observation is that at low pressure, the formation of crema is zero, as if CO2 wasn't present. An all-low-pressure shot will make zero crema. It is only at high pressure when crema forms.

1) Crema isn't made of/by C02.
2) It has already been widely observed that lower-pressure = less crema. Go check out the lever-section for more evidence.

Wideawake, at constant very low pressure, defects on distribution will really stand up because drops will only occur at the weak points. At very low pressure channeling will really mean that, a channel. So the ultimate method to check your distribution is by trying it at constant low pressure. Do your shots show evenness at constant low pressure? I would love to see a video.

Cheers

Arpi wrote:Wideawake, at constant very low pressure, defects on distribution will really stand up because drops will only occur at the weak points. At very low pressure channeling will really mean that, a channel. So the ultimate method to check your distribution is by trying it at constant low pressure. Do your shots show evenness at constant low pressure? I would love to see a video.

Cheers

No, I only have a lowly-silvia, so I can't play around too much with pressure profiling (and my distribution is ANYTHING but perfect). But I think it is important to remember that you are really trying to achieve an even bed of coffee by whatever means necessary. A 'perfect mountain' of coffee is only valuable as an intermediate step towards that even bed, and not an end unto itself.

Peter

Arpi wrote:Malachi, I use the sifter distribution method, which consists on weighting the grounds, then using a sieve (kitchen colander), a funnel, and a brush to simulate a perfect doser (creates a centered perfect mountain). If I don't want to weight the grounds on a scale, I just put the portafilter under the doser. Putting the portafilter under the doser works very well with large doses but not small doses where small changes in weight make a significant difference in flavor.

That's not distribution.
That's dosing.

It sounds like you're reinventing the wheel a bit.
You might want to try one of the many distribution techniques that people have developed (stockfleth's, NSEW, WDT, Staub, modified stockfleth's, etc).


The point here is to create a bed of coffee in the basket that is of as close to even density throughout as is possible. The above mentioned distribution techniques are all solutions to this bedding goal.

The naked portafilter is a useful tool for diagnosing bedding issues (uneven density, uneven depth, etc).


FWIW - getting an "even" density bed of coffee can be far simpler than you might think. Your methodology seems incredibly complicated. I would suggest simplifying through some practice with distribution as you will likely find that this removes the need for things like sieves and brushes and scales and white chickens.

And in the end - it will result in better tasting coffee.



Just my $0.02 worth.

Malachi,

Everybody likes doing things his/her own way. The choice of doing one thing one way or another is very complex.

Cheers

I just made this little video. My espresso machine is now also a single cup PIDed drip maker.

Some random thoughts: PID temp controlled. Can forgive a sloppy distribution (I guess even the bad ones taste good). If you love americanos, this will blow your mind. Grind large but tamp as if for espresso. If you like crema, turn the pump on at the end for a final touch.



PS: the flavor is controlled by the grind size. Dose amount doesn't do much. Time is irrelevant but I guess that volume control is important (ie. you don't want to do two cups with little grounds). It can get very sweet.

yeppii!! I love it

ahhhhhh...... The perfect paddle shot.