Whole Latte Love - We're open and streaming LIVE - Page 2

Read about current and future offerings from the site sponsors.
Marc WLL

#11: Post by Marc WLL »

splashalot wrote:Hi Marc.

Really enjoyed your first live-stream.

I have two questions for your second live-stream:

Firstly, do you have any flow-control related tips for reducing bitter notes in my medium/dark roasted favourite blend (Brazil, Colombia, Indonesia, Kenya) from my recently (~5 weeks ago) acquired Niche Zero?

Secondly, flavours and characteristics using conical vs flat burrs. I bought a Niche Zero (conical burrs) to replace my trusty Macap M4 (flat burrs) and am noticing more bitter notes and less chocolate flavours with the Niche, as well as a reduction in body and creamy mouthfeel. This is confirmed by back-to-back testing both grinders on my flow control equipped Profitec Pro-700 at ~94c/201f and with no flow control voodoo magic used.

Is this just a conical vs flat burr thing? As my prep and all other factors are the same. I get no bitterness and great body/mouthfeel from the Macap at 94c on the Profitec, so I suspect it's not brew temp related.

Cheers
Steven
Hi Steven, thanks for your comment on the live stream!

I'm just starting to post here in the marketplace. I've limited myself to YouTube for the last decade and replying to posts there. I try as best I can to reply to every question and comment. It's tough to stay on top of them. It's often 20-30/day and I try to be thorough with detailed answers but I have to leave some time to do testing and videos!

In reference to flow tips. If you have not seen it, check out this video I posted about a week ago with 5 different flow profiles based on coffee type, age etc with most of the extractions done a Pro 700 at 200F:
It has some starting points to use. In general, I find a high flow to start, about 1 1/4 turns open for 15 seconds and then gently ramping down the flow to near zero at the end helps reduce bitter flavors. My favorite in the video using a not fresh Italian style blend was a lever style profile: Open 1 turn for 3 seconds, cut flow for 5 seconds then quickly open to 1.5 turns and ramp flow till end. One of the better shots I've had from a coffee I'm all to familiar with.

I can't comment specifically on the Niche as I have never used one. Not a great comparison, but I used the Sette and E37S in the last live stream and I have a slight general preference of the flavor of the larger flat burrs with many of the coffees I use. As with everything espresso so many variables so I'm not locked into that opinion.

Hope that helps and do check out the livestream tomorrow!

Regards,
Marc

User avatar
HB
Admin

#12: Post by HB »

Marc WLL wrote:My favorite in the video using a not fresh Italian style blend was a lever style profile: Open 1 turn for 3 seconds, cut flow for 5 seconds then quickly open to 1.5 turns and ramp flow till end. One of the better shots I've had from a coffee I'm all to familiar with.
I favor a similar "lever style" 4-9-6 bar profile, but it may be easier to new(bie) profilers to be more consistent by basing it on beverage weight, not time. For example, 4 bar until there's 6 grams of beverage, 9 bar until there's 24 grams, then trail off to 6 bar until the final beverage weight, 36 grams. Once they've had more practice, timing works equally well since the weight/pour times tend to become better correlated with experience.
Dan Kehn

Plinyyounger

#13: Post by Plinyyounger »

Hi Marc, good live feed yesterday, really enjoyed it. I would like a live feed regarding water. Direct water vs tank, water types, filtering systems for direct plumb etc. maybe even suggested bottle water types.

You're the best, stay healthy

Ken

Nunas
Supporter ♡

#14: Post by Nunas »

A lot of folks are suggesting that flow control users follow the discussion about the Bianca. I contend that the Bianca is entirely different from any other e61 modified with one of your kits. It is my understanding that the Bianca changes out the stock e61 spring and, as far as I know, your kit, which I have on my Synchronika, keeps the stock e61 spring. In the Bianca changing out the spring effectively removes the inbuilt e61 preinfusion. In its place, the Bianca has preinfusion using the pump controller.

With the stock spring, your valve kit initially controls preinfusion time. Once the preinfusion is over (you can see it on the gauge and see coffee beginning to drip out), the control directly controls the flow, and thus the pressure in a complex relationship that depends heavily on the nature of the coffee puck. Once preinfusion is over, the Bianca and the non-Bianca kits operate more or less the same. I use the flow control a lot to set the preinfusion time on my Synk.

Could you please comment on this? I've seen some contradictory statements about a spring change with your kit. My kit came with no spring or any suggestion to remove or replace the old one (and I like it that way :) ).