Nutation: how to do it right - Page 9
-
- Posts: 4
- Joined: 13 years ago
Hi
I used this technique for the first time today.
For the first time I got very nice espresso with so smooth crema, using the naked portafilter. Three times in a row! Personal record.
I also thought that the "blonding" came very abrupt. Felt in a way like it did a perfect first third, then skipped the second third and jumped to the blonding phase!
Is this about distribution, but also, as a drawback, sorting the sizes of the fines in layers?
/Rune, not in native language!
I used this technique for the first time today.
For the first time I got very nice espresso with so smooth crema, using the naked portafilter. Three times in a row! Personal record.
I also thought that the "blonding" came very abrupt. Felt in a way like it did a perfect first third, then skipped the second third and jumped to the blonding phase!
Is this about distribution, but also, as a drawback, sorting the sizes of the fines in layers?
/Rune, not in native language!
- another_jim
- Team HB
- Posts: 13950
- Joined: 19 years ago
I don't think it is the nutation by itself, since I use it all the time and I get gradual blonding on most baskets and coffees. I do notice sudden blonding on ridgeless LM style baskets, both double and triple; so it could be a combination of leveling technique and basket.
Many people prefer sudden to slow blonding, since it gives a definite place to stop the shot.
Many people prefer sudden to slow blonding, since it gives a definite place to stop the shot.
Jim Schulman
-
- Posts: 4
- Joined: 13 years ago
@another_jim
Thanks for the "bulls-eye" explanation. I prefer to feel very impressed.
/Rune
Yes, a ridgeless Synesso 14g in a naked LM handle.I do notice sudden blonding on ridgeless LM style baskets, both double and triple
Thanks for the "bulls-eye" explanation. I prefer to feel very impressed.
/Rune
- nixter
- Posts: 785
- Joined: 16 years ago
Really? Nine pages dedicated to arguing about how to wiggle the tamper? How about we just tamp the $%&#ing espresso and move on?
Yes, I am kidding... slightly. I do enjoy the minutia as much as the next coffee nerd.
Yes, I am kidding... slightly. I do enjoy the minutia as much as the next coffee nerd.
-
- Posts: 125
- Joined: 14 years ago
-
- Posts: 578
- Joined: 16 years ago
Nixter, not to drift the thread but is that my old friend HAL in your profile
- another_jim
- Team HB
- Posts: 13950
- Joined: 19 years ago
Forget about nutation, I'm going with an epicyclic rosette tamp!kmills wrote:I found an interesting resource on nutation, in the course documents of my graduate course in ballistics of all places:
<image>
Looks like there is more than one kind and that nutation can look like precession at times.
Jim Schulman
-
- Posts: 125
- Joined: 14 years ago
Like I always say: Better nomenclature makes better coffee.
-
- Posts: 387
- Joined: 15 years ago
Bah! My hypocycloid beats your epicyclic every time!
Trust your taste. Don't trust your perception.