HB wrote:Another round of Spot the distribution technique?

Well yeah sort of. I wanted to share the clip to illustrate to other users what a super fresh (some would say too fresh) coffee can do to the appearance of the bottomless pour. Although the flow (again super nit picking here) looks a little crazy the final shot was quite delicious. A typical "don't judge a book by its cover" moment.

I'll let a few others guess if they can before I let on what I'm currently doing (yeah I flip flop too).

I reckon you did use it (or some other clump-breaking distribution) based on the start

I'm going to vote no as well.

The color is too persistent, although it's very VERY difficult to tell because the camera can't seem to make up its mind on the white balance.

Sorry guys I don't remember which I used in the video above. I have been strictly grinding, dosing, leveling and tamping and have been getting much better at pulling even shots. Here is a shot that ran a little fast:

Hey Everyone,

looking at all those videos i'm starting to wonder ... there seem to be two "styles" of naked extraction. One features a small stream coming out of a "dot" very close to the basket. The other starts to build a "pyramid" with a very thick stream coming out of the bottom. The latter seems to occur especially with very fresh not yet properly degassed beans.

What is the difference between those 2 "types"? What does it tell the Barista? What parameters can one influence in order to achieve the one or the other?

Greetings
- Dario

PS: Sorry for my bad english ;/ hope its comprehensable.

NebuK wrote:Hey Everyone,

looking at all those videos i'm starting to wonder ... there seem to be two "styles" of naked extraction. One features a small stream coming out of a "dot" very close to the basket. The other starts to build a "pyramid" with a very thick stream coming out of the bottom. The latter seems to occur especially with very fresh not yet properly degassed beans.

What is the difference between those 2 "types"? What does it tell the Barista? What parameters can one influence in order to achieve the one or the other?

Greetings
- Dario

PS: Sorry for my bad english ;/ hope its comprehensable.

The shots that are tighter and hold the stream closer to the basket are simply ones that most likely run a little slower and longer like a ristretto; the others that have expanding cone are from fresher coffee or a coarser ground coffee. One isn't technically better then the other one it's more a matter of taste.

This looks like fun. My first try at a decent video. Not a great quality vid. I'll work on it.

It's dry here. Room humidity was at 36%, which is on the low side for me. The roast was a Hottop homeroasted Mexican organic, 6 days past roast, roasted to med.

[gvideo]http://video.google.com/videoplay?docid=8034182581740108000&hl=en[/gvideo]

I love to see someone use the same cups as me (I live sooo far away)! Do you also drink from them regularly?

The video is nice, I only pity the light a bit.

Sorry about the light. One thing to work on.

Yes, the cup is my regular espresso cup. I use it all the time. I've etched graduations in it with a dremel so I can check on the shot volume from time to time.