Relaunch of Espresso Forge - Page 3

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spressomon

#21: Post by spressomon »

Eric, the MG-1 and Pharos utilize the same burr set; no difference in taste as far as I can tell. The MG-1 (no longer made) is more user friendly to me regarding inputting the beans and getting the beans out & no messing around with alignment. And it disassembles quickly/easily for cleaning; it also gave me more versatility for anchoring than the Pharos.
No Espresso = Depresso

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#22: Post by EspressoForge (original poster) »

Eric,

You hit the nail on the head, the quality of shot per dollar spent is what drew me immediately to the Forge. A couple hundred bucks competing against the top machines in cafes, it always put a smile on my face when I ordered shots out. I feel you on the Londinium being drool-worthy, always wanted one on my counter, then maybe with a Speedster (more toys is always the answer right?) sitting right next to it :lol: Where was the Ethiopia Worka from? Natural? Been drinking this natural Ethiopian Wush Wush that I'm going to be quite sad when the bags are gone! Strawberry jam meets a mellow sweet wine that rounds out with a low acidity finish, I could drink it all day. Lastly, glad the bike is doing alright, I've crashed my bikes (Mountain bike and Moto) a couple times and it's the first thing I think of if I'm not fully in panic mode.


Dan, your setup's are awesome. Looking forward to building a battery setup to demo the Forge one of these days!

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droshi

#23: Post by droshi »

Hey guys, glad to see all the discussion on the new Forges and really happy to see people will be able to order them again!

I made a new account to follow along, I still use my Forge everyday! Will try to check back here more often.

-Andre

ryan.c12121

#24: Post by ryan.c12121 »

No shipping to Canada?

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#25: Post by EspressoForge (original poster) »

Hey Ryan,

We can ship to Canada, just wanted to start domestically with orders until things were caught up and I could make sure the website was quoting international orders correctly. If you want to shoot me an email at info@espressoforge.com, I can get you a shipping quote out first thing Monday!

Andre,

Feels only right to have your name pop up here in the forums again! After talking about favorite coffees with other people, be really interested to hear what your favorite coffees are to pull on the Forge since you've probably pulled more shots than anyone on the Forge! Hope all is well on your end and appreciate you popping into the forums.

-Dwight

droshi

#26: Post by droshi »

EspressoForge wrote: Andre,

Feels only right to have your name pop up here in the forums again! After talking about favorite coffees with other people, be really interested to hear what your favorite coffees are to pull on the Forge since you've probably pulled more shots than anyone on the Forge! Hope all is well on your end and appreciate you popping into the forums.

-Dwight
Thanks! Yeah that may be possible, I know several others do experiment quite a bit on the boards here. For me, with light roasts I often will preheat twice, once to get the Forge up to a basic temp, then the second time right before I'm about to pull the shot. Both times I have my kettle set to 100 C.

I'm using a very similar to this kettle:
https://www.amazon.com/Gooseneck-Temper ... B09DY67Q1D

Grind and pressure profile will be suited to a long shot, with a long 0.5-2 bar preinfusion, then ramping up to around 9-10 bar and trailing off from there. This seems to do best on the lighter roasts people like lately.

For my, my preferred coffees are roasted just a touch darker to City+ or Full City, and often dry processed. In this case, I find coffees to be easier to pull (not as demanding of a grinder requirement) and require only 1 main pre-heat depending on what the Forge ambient temp is.

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#27: Post by EspressoForge (original poster) »

Yea for the lighter roast the pressure profile you explained is pretty spot on. The one thing I've noticed is that getting to a higher flow rate is really what brings alive the lighter roast for me. Getting up to around a 1.5g/s - 1.75g/s flow rate after preinfusion produces the best light roast shots for me. I shoot for a 15-20sec preinfusion ramping up to 3bar, then ramping to 9bar and hitting a target weight of 28-30g in around 15sec. My target weight for the end of preinfusion is 3g.

Then the opposite works well with dark roast as well but don't feel the need to geek out as hard on the profiles. Just keep it simple and enjoy it

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patrickff

#28: Post by patrickff »

spressomon wrote:Fabbed this bumper mount for my LandCruiser from aluminum plate that makes grinding any roast level and/or hardness of beans a snap.
I love hacks like this one :shock: