Search found 248 matches

by mike guy
October 12th, 2020, 10:29 am
Forum: Coffees
Replies: 13
Views: 1029

Cafe Lusso Lionshare = Charcoal flavor.

Try reducing your brew pressure. I run 8 these days, and will go even lower for high co2 blends. I suspect some of the effects of high co2 beans might be exaggerated in a high altitude environment as well, there are lots of reactions that happen with gas bubbles. Lionshare has quite a bit of robusta
by mike guy
July 20th, 2020, 2:21 pm
Forum: Coffees
Replies: 191
Views: 11339

Comments on Favorite Espressos 2020

I missed out on signing up for this. is it possible for someone to pm me the coffee being used? I will miss out on trying it blind obviously, but I'm stil interested in what is considered a favorite among the staff. My lips are sealed
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by mike guy
February 18th, 2020, 12:38 pm
Forum: Tips and Techniques
Replies: 12
Views: 1184

Weiss Distribution Technique Causing Fines in the Cup

Add me to the camp that does WDT and tapping and see's no fines in the cup. I've read from numerous sources that fines are mostly stuck, via static, to larger particles, so I am not sure if WDT or tapping would be capable of dislodging them. I stir vigorously, I tap to distribute and get a level
by mike guy
January 23rd, 2020, 4:26 pm
Forum: Tips and Techniques
Replies: 137
Views: 16594

Biggest Scientific Study on Espresso Extraction - Surprising Results

The subject of this post and the debate is all wrong. The stated goal of this study was to reduce variation and maximize efficiency in a cafe setting when there are hundreds of other variables and razor thin margins. I mean no offense to anyone in the thread or the OP, but the debate in this study i...
by mike guy
January 16th, 2020, 10:20 am
Forum: Knockbox
Replies: 3
Views: 341

Distributor tamping - Shots running wild in between

My experience with distributors to flatten or "groom" the top before tamping has always been a net negative. I've stopped using them. A quick stir, tap to flatten, and tamp gives me consistent results. I haven't seen a gusher or spurter in a long long time. YMMV, there is a good chance I was just
by mike guy
December 18th, 2019, 7:49 pm
Forum: Coffees
Replies: 16
Views: 1999

Looking for coffee with milk chocolate, vanilla and nutty notes...

When brewed as espresso this is one of the nuttiest coffees I've had. {link} Mostly hazelnut, tons of milk chocolate
by mike guy
December 10th, 2019, 11:24 am
Forum: Tips and Techniques
Replies: 50
Views: 1886

Extracting higher than a 1:1 ratio could lead to over extraction.

Over extracted has no definition. I've been playing with 1 minute blooms on shots that are 18g in and about 45 out and they are among the highest yield shots and sweetest tasting shots I've ever had. They are most certainly not, but any definition, over extracted
by mike guy
December 5th, 2019, 1:57 pm
Forum: Coffees
Replies: 1237
Views: 139233

What is wow'ing you?

As it happens, I've been on just that kick. These are all pretty good. I'm drinking this one now. It's makes a solid shot or flat white. {link} This one is a bit chocolatier but has good blueberry pie stuff going on. {link} Also good {link} My favorite blueberry coffee of
by mike guy
October 29th, 2019, 11:15 am
Forum: News and Suggestion Box
Replies: 35
Views: 2318

Why do the same questions have to be answered every 60-90 days?

Two comments. Questions that are answered don't always stay with the same answer. It's good to discuss things if it has changed over the years. Which in the coffee space, is a lot of things. Things that used to be dogmatic truths just 5 years ago, are no longer considered so. Secondly, I've
by mike guy
September 26th, 2019, 1:51 pm
Forum: Coffees
Replies: 499
Views: 38617

Black and White Roasters

That's usually my experience too, but I'm kind of finding the opposite so far with the Daya Bensa. The older it gets, the more magic goes away, and I should only be about 10 days past roast at this point. The first three shots I had of it I was ready to declare it one of