chopinhauer wrote:Hi Lance,
Very enlightening video. I must say, that my procedure is not nearly as complex,multi-stepped or, dare I say, frenetic, as yours. I guess my approach in more minimalist at EVERY stage. I have one specific question. How much water do you go through per shot? Or put diferently how many shots can you get out of a boiler filled nearly to the top of the sight glass? (We are water misers down here in drought stricken Oz).
I know that my steps seem a bit much, but they all have a purpose and yield results. I consistently get beautiful, crema rich, full 2oz double shots on a single pull with no broken pucks, channeling, or blonding (assuming correct grind and fresh beans). I have spent the last 2 years learning by trial and error to get to this point. I think it is worth the extra trouble. My only argument for my procedure is empirical--it works. It works for me that is. I am not at all suggesting that this is how everybody should do it. This is just one way that works that might give somebody just starting or that is struggling a place to begin and hopefully get some good results as they develop there own, possibly better, way.
I have pulled 6 doubles. I could have pulled more; however, the machine was getting hot. Shot 5 was passable, and shot 6 was good enough for a tall latte with vanilla syrup. There was still water left over, although I am not sure how much. With my current process I usually empty or nearly empty the boiler flushing it out at the end. So, I have not been able to determine how many shots it will do as I have to refill each use. I am now, however, curious. I would not be surprised if we get this answered soon.
Javier wrote:Thanks for providing the video, Lance. That shot looked so yummy.