/ctg/ Coffee Time General

[Anonymous No.20092038]

Thread for discussing coffee and coffee-related topics

Wush Wush edition.

If you're new or confused, start here: https://pastebin.com/UEzwuyLz
If you're old and confused, whats the best bean you had last year?

Previous thread:>>20080308

[Anonymous No.20092043]

>>20092038
GEISHA
OUT
MY
ASS

[Anonymous No.20092044]

>>20092038
>>20092043
>Wush Wush edition.
didnt see the thumbnail. that was a great coffee, wouldnt mind getting some more of that this year

[Anonymous No.20092057]

first for moka pot

[Anonymous No.20092063]

>>20092057
Hopefully the last.

[Anonymous No.20092074]

>>20092036
>>20092019
Yeah I checked out Hoffman's video, it's 2 years old though so wondering if it's still the one to beat. Budget would be ~€1200

[Anonymous No.20092078]

>>20092074
For around that price a Profitec Go wouldn't be a bad choice

[Anonymous No.20092080]

>>20092008
Do you already have a grinder?

[Anonymous No.20092092]

>>20092074
I really like mine. They can develop steam leaks but they're quite easy to fix at a user level, and the full feature set really isn't available on much else in the price bracket especially if you Slayer mod it or even just move the water microswitch out of place

[Anonymous No.20092095]

I’m about to go grind up some Italian Espresso beanies

[Anonymous No.20092102]

>>20092095
but enough about charcoal

[Anonymous No.20092103]

>>20092074
I have no experience with this machine but tons of experience with Breville generally - they only make junk with brushed steel facade. I would never recommend anything they make to someone asking for a machine that will last a long time.

[Anonymous No.20092110]

2024 and lab sweets stay winning. 64LS v3 and 98LS are live.

[Anonymous No.20092128]

>>20092078
Thanks, haven't heard of it so will check it out, looks funky
>>20092080
I have a commandante but fully expect to get an electric grinder shortly after the machine to save a few minutes

>>20092092
Cool thanks, are there any docs you'd recommend for modding? I usually stay away from doing it for new items I pick up, but I know the pressure can be fucked on most new machines so I'll fix that at least if needed

[Anonymous No.20092133]

I want to shill this app:
https://play.google.com/store/apps/details?id=com.omelan.cofi&pcampaignid=web_share
it's also on F-droid.

I love it for the Aeropress and pour over. It tells you step by step what to do, how much water to add and how much water should be on the scale right now. It also has a built-in calculator and you can add your own recipes.

It's free and has no ads.

[Anonymous No.20092135]

>>20092128
https://coffeesnobs.com.au/forum/equipment/brewing-equipment-midrange-500-1500/50417-bes-900-920-full-flow-profiling-mod-slayer-easy-and-reversible

[Anonymous No.20092136]

>>20092128
https://espressoaf.com/manufacturers/breville/needle.html
https://espressoaf.com/manufacturers/breville/rotary.html
https://www.youtube.com/watch?v=kc0Y9MZO2sE

[Anonymous No.20092139]

>>20092133
Oh, and it's on the WearOS as well.

[Anonymous No.20092160]

>>20092133
>>20092139
I'm glad there are open source solutions for those coffeefrogs that can't do simple mafs.

[Anonymous No.20092167]

>>20092135
>>20092136
Thanks guys. Last question - any of you in Europe that bought one of these machines? Just wondering if there are any decent sites for it, because I never see the Dual Boiler in real life

[Anonymous No.20092185]

>>20092160
And it already has all of Hoffman's recipes included. Perfect tool for a /ctg/ Anon.

[Anonymous No.20092192]

bros wtf am i supposed to take the time from the first drop on or when i turn on the espresso machine?

[Anonymous No.20092194]

>>20092063
Doubt it

[Anonymous No.20092200]

>>20092192
lol

[Anonymous No.20092208]

>>20092185
Most here are well past the basics. Try /r/coffee?

[Anonymous No.20092222]

>>20092208
Even if the steps are obvious, it's still convenient as a timer with sound notifications and a ratio calculator.

[Anonymous No.20092242]

>>20092222
Undeserved quads. This is who you're rubbing elbows with. 5 stars, guy is unable to fill up a clever and let it sit without his phone.

[Anonymous No.20092286]

>>20092242
>i almost gave up on using the clever dripper
>https://youtu.be/RpOdennxP24?feature=shared&t=170
that has to be a fake review.

[Anonymous No.20092290]

>>20092038
Coffee snobbery has gotten as out of control as beer snobbery.

If your coffee says any of the following
>tart
>floral
>fruity

It is fucking TRASH and will taste like battery acid. I can't fucking believe hipsters keep reject acidic coffee strains alive by being so fucking uninteresting as to have to brag about drinking objectively shit coffee to everyone.

[Anonymous No.20092295]

>>20092290
>will taste like battery acid
skill issue

[Anonymous No.20092320]

>>20092290

[Anonymous No.20092330]

I think my preferred roast for espresso is dark. Not Italian-level charcoal but more than medium roast.

>>20092133
>poodrooid
Good morning saar

>>20092290
What's the milkshake IPA of coffee?

[Anonymous No.20092331]

I love holding cometeer capsules against my nuts to defrost em

[Anonymous No.20092332]

>>20092320
what a ridiculous meme

[Anonymous No.20092338]

>>20092330
Hazelnut and other traditional flavored coffees are the cheap but drinkable and nationally distributed bottle of red wine of coffee

[Anonymous No.20092422]

>>20092295
or equipment. lack of temperature control maybe.sodtm

[Anonymous No.20092492]

I know that people say to freeze coffee beans if you plan to keep them for a long period of time, but could you freeze ground coffee as well? So immediately after a batch of coffee has been roasted and rested, you dial it in to find the correct grind size, then grind the entire bag and dose it out into individual airtight containers. That way, when you want to make yourself a cup in the future, you don't have to spend time weighing and grinding beans. You just pull a container out of the freeze and add it straight into your brewer.

[Anonymous No.20092554]

>>20092492
ummmmmm, i guess if you vacuum sealed it instantly and then froze it instantly... i would help to """lock in""" as much flavor as possible but as always fresh beans and fresh grind will always be better.
i mean you could try it keep it frozen for like 2 months before taking it out then brew 1 cup with the frozen grounds( i guess you would have to thaw it?) and then brew 1 cup of the "same" beans fresh and do a side by side taste test to see if its worth it.

[Anonymous No.20092559]

>>20092492
sounds like a shit ton of work for what will probably end up being stale coffee

remember that freezing your beans doesn't stop them from going stale it just slows the process down, and grinding your beans accelerates the process. You could test it if you want, but honestly it sounds pretty retarded.

[Anonymous No.20092703]

>>20092492
If you had some sort of machine that would automatically grind the coffee, dose it out into the containers and then vacuum seal it, then it might work quickly enough to avoid the ground coffee going stale before you manage to freeze it. Although at that point, you've pretty much built a Nespresso pod factory in your house.

[Anonymous No.20092704]

Hello bros, first time posting since getting the flair.

I made the first goffee and it was funny even though I kind of fucked up.

It’s the first time I make an espresso but the amount of autism I absorbed from all the videos I’ve been seeing helped me a lot and I knew everything I needed to do, even though I lacked the experience.

So, in order:

1) preheating: I did what the anon il the last thread told me, rest the brewer (without the filter) on top of the Hario, I did it and turned on the stove so they both started cold, the cylinder actually started turning hot with the steam as the water boiled, I don’t have the temperature strip so I don’t know how hot it was when I removed it, then filled with boiling water for 40 seconds and brewed. It wasn’t smooth because the gaskets are new and it’s not easy to insert all the parts in, I had to use some force and it was hot so I lost temp, but who cares it’s the first time

2) grind: grinded the same size as my moka which has a 58mm basket and it was too coarse for the flair apparently (I checked online and most people use 1.5.0 - 1.7.0 but even 1.3.0 on the JX pro) but it’s ok because I want to start coarse

3) brewing: the infusion at 1 bar went good, then as I plunged for 8 bar I saw the coffee brewing not super fast but too fast hence why I couldn’t exceed 4-5 bars therefore I empitied the cylinder expecting a sour cuppa

4) results: well it wasn’t espresso but I’m under the inpression that I made a turbo shot, the crema was there but wasn’t thicc, it was sweet and a little bit off like small hint of bitterness, however it was perfectly drinkable and to me it’s a success. I used the zwilling cup, fantastic cup, the goffee was hot and fuming. No picture though as I made a mess with dripping coffee on the scale and other things because anxiety.

I need to learn the procedure and lessen the anxiety / autism while doing it (I waited 1 day before making coffee for this reason).

I’m happy.

[Anonymous No.20092716]

I got a flair branded shot mirror for free with the flair but it’s garbage. It has a light in the frame (need batteries) but the base piece is loose and can’t hold any position because it moves freely, what the fuck were they thinking?

Also as I poured water I saw coffee in the water and when I opened the filter the was some coffee over the screen, I guess I fucked up the tamping. I can definitely use a distributor tool.

[Anonymous No.20092888]

hello, complete barbarian here. I have one of those moka pots and a couple bricks of cafe bustelo. i brew it by just cranking the heat to maximum and coming back whenever i can hear the water noises stop. it tastes like a homeless mans asshole, but it has caffeine. if i bother following the instructions in the op links, will it taste significantly different, or will it just taste marginally less like a homeless anus?

[Anonymous No.20092905]

My office at work has a keurig and the water doesn't get changed, it heats the coffee super fast, and some of the pods are shit. At home I use a moka pot but for safety reasons I can't have a stovetop in the office.
I want to get one of these electric moka pots but my biggest concern is I've read they also heat up too quickly and it burns the coffee. I've also read they're just ok. Is there a way to control the voltage so it heats at a lower temperature or should I just settle for this?

[Anonymous No.20092921]

>>20092888
Do 1/3 of the heat (maybe lower depending on gas stove) and don't completely tamp it with coffee grounds. Takes ~15mins but helps with flavor considerably.
If you're in a hurry, pre-heat the water in a mug in the microwave for a min or two, then pour it in and brew.
Bustelo is ok I prefer la colombe

[Anonymous No.20093036]

>>20092921
>15 minutes for moka pot
lmao what?

[Anonymous No.20093207]

>>20092888
>water in
>funnel in
>coffee in
>screw together
>place on medium low heat until coffee comes out (should take about 5 – 8 minutes starting from room temperature water)
>lower heat and aim for a brew time of around 2 minutes (this will take some trial and error)
>once the pot starts sputtering cool the boiler under tap water or in a dish of water
>mix and pour into cup
>bonus tip: sprinkle of salt in the cup
This is what works for me at the moment. If the initial heat is too high it will 'burn' the coffee through excess heat, if the initial heat is too low it will 'burn' the coffee through long contact time. The coffee itself really matters. Some beans just don't taste good through moka pot. If the brew time is too short it will taste under extracted and sour, if the brew time is too long it will taste over extracted and burnt. I found around 2 minutes to be the sweet spot for me.

[Anonymous No.20093216]

>>20092888
>>20093207
Also I've found that overfilling the funnel will always result in channeling and bad taste. You don't want a pile in the funnel. You want it level and flat as if you were measuring flour in a measuring cup.

[Anonymous No.20093263]

Fun fact: my moka has a 58mm funnel so I get to fuck with commercial sized levelers, tampers and WDT tools with their funnels, but I never did it.

Now I fucking want to try.

[Anonymous No.20093268]

I'm seeing almost zero difference between bloom + pour vs all the over the top methods for pour-over in the pastebin.

[Anonymous No.20093321]

>Italians.

[Anonymous No.20093345]

New year, new beenz, new memes, new qweenz (the big sis cuppa)

Beans:
Geisha (Colombia)
>Finca La Cumbre is located in Palermo Tamesis Antioquia. This cultivar is originally from Panama de la Finca de Ratibor and Tessie Hartman brought to Colombia by Juan Velez himself. Floral aroma, subtle exotic notes mandarin orange, delicate citric acidity. Birdfriendly and Rainforest Alliance certified.
French pressed, tastes really good. The floral aromas are well balanced with the acidity and sweetness, making it a delicate yet intense and persistant delight. I would not drink this goffee everyday but infrequent and exceptional times makes it a real treat keeping goffee things novel and compelling.
Served in a double walled glass cuppa to admire the transpicuous light colour, unescorted by the heat related discomfort. Not filtered, for maximum oleaginousness.

Choco:
L'Esterre 75 (Grenada) - Crispy
>Located 150km north of the coast of Venezuela, the island of Grenada is known as the ‘isle of spice’ famous for its plantations of cinnamon, cloves, nutmeg and turmeric.
>Since 1714, fruity and floral cocoa has been cultivated here, which benefits from the dense and generous volcanic soil.
>L’Esterre Estate has been owned by the Ramdhanny family for over 70 years. The single estate is located in the northeast of the island, on the outskirts of the rainforest.
>The family grows cocoa and nutmeg in strict accordance with the rules of organic agriculture and agroforestry, thus maintaining the richness and fertility of the soil.
>The beans are harvested during the dry season, between November and April, then fermented at the property for 7 to 8 days before being dried in the sun for 6 to 7 days.

[Anonymous No.20093350]

>>20093345
Tasting notes:
>Round and bright. Aromas of butterscotch, fior di latte gelato and green tea.
First Orfève crispy choco, and it's crazy tasty.
The original manufacturing technique offers a surpising crunch and a two-step tasting experience: first the pure intensity of cacao and then a pleasant touch of sweetness, when the sugar crystals begin to melt in the mouth.
I can't do this everyday, shit's pricey but just like the autism goffee it keeps things novel and compelling.

Cuppa:
Same thicc walled Carasso(tm) porcelain cuppa but 12cl, perfect for cortados. Made by Cup & Saucer in Portugal.
To enjoy a good tasting goffe you need... the right cup.

>>20092704
>I used the zwilling cup
Good shit bruda. Enjoy the little black voyage.

[Anonymous No.20093388]

>>20093321
>Fudge guzzlers.

[Anonymous No.20093566]

>>20093268
Trust your tastebuds

[Anonymous No.20093613]

>>20092290
I'm going to empower you, anon. Be it beer, coffee, whiskey, anything else, someone else enjoying it in a way that you don't, doesn't make your enjoyment of it any lesser.

[Anonymous No.20093741]

[Anonymous No.20093788]

>>20093350
Thanks anon, you too.

Meanwhile, it happened again…this time with the Mokafor 80/20 blend.

I’ve been invited to a dinner @ my friend’s house, I will bring a cake and this.

[Anonymous No.20093795]

>>20093741
Kek

[Anonymous No.20093927]

>>20093263
>tamping moka

[Anonymous No.20094008]

>>20093263
Which moka?

[Anonymous No.20094029]

>>20092905
get a kettle and an aeropress

[Anonymous No.20094051]

>>20094008
My Giannina of course. :3

>>20093927
Given that I have to grind finer than on regular aluminium moka pots (the 3 cup Bialetti is 55mm wide), I found beneficial to WDT + tamp a little bit, also because the basket in the Giannina is flat while the one on the Bialetti is conical.

Remember the sputters I get memed about despite not having a broken moka? It’s channelling.

[Anonymous No.20094057]

>>20094051
The baskets

[Anonymous No.20094107]

>>20093263
>>20094051
Good thing you bought a 45.5mm flair.

[Anonymous No.20094123]

>>20092921
>Takes ~15mins
stop posting misinfo in my blog you subhuman faggot
>>20093207
you too, get the fuck out of my blog.
>>20092888
here watch these
https://www.youtube.com/watch?v=u-PeYeiqPLU
https://www.youtube.com/watch?v=M-C7azYybhE
https://www.youtube.com/watch?v=BfDLoIvb0w4

cafe bustelo is garbage.
if you want good coffee OF ANY KIND you need to buy a decent grinder and whole beans(hopefully fresh).
you moka brew should be silent. you should never leave the moka pot. you should never use water that is less than boiling.
you should never EVER listen to italians on how to make coffee for any reason, you should ignore these other morons in this thread who dont know what the fuck they are talking about.

[Anonymous No.20094155]

>>20094123
i think i followed the directions pretty well. it still tastes like a homeless mans sweaty plundered anus, but now with actual coffee buried somewhere in the ass sweat. is it even possible to make something as cheap as cafe bustelo taste palatable?

[Anonymous No.20094165]

>>20094155
>. is it even possible to make something as cheap as cafe bustelo taste palatable?
no

[Anonymous No.20094186]

>>20094051
It's sputtering because you're tamping it. Stop doing that. WDT and leveling are great, though. Keep doing those.

[Anonymous No.20094203]

>>20094186
No it happens even without tamping.

I guess it really has to do with the fine grind settings, because I move between 1.5.0 and 1.8.0 on my JX Pro and these are inside the espresso range that I see other people even with the Flair 58 (same grinder of course) using, so channelling should be expected.

I never tamped because I don’t have a 58mm tamper but I tried mimicking it with the flat part of a drinking glass or whatever, I wasn’t sure of the results.

Experimenting is fun, also channelling or not the coffee tastes always good it’s unreal.

[Anonymous No.20094211]

>>20092888
Checked. I drank cafe bustelo brewed in moka pot for about 3 years straight. This is my recommendation:

1. Fill water to right below the safety nozzle.
2. Do not tamp at all, just spoon it in. Don't even fill it to the brim. Like 80% full is good.
3. Make sure your basket has a decent seal against the bottom reservoir
4. Make sure your gasket has a decent seal against the bottom reservoir
5. Heat to medium low, should take about 4 minutes to brew. ANY sputtering is bad. Dial in your stove to about 3-4 minutes.

You will have to turn the heat off completely (on gas) or remove your moka pot from the stove (on electric) as soon as coffee reaches the bottom of the spout

[Anonymous No.20094237]

This reminded me of croissant anon

[Anonymous No.20094239]

>>20094237
that reminds me, I've got frozen chocolate croissants I need to sit out to proof

[Anonymous No.20094289]

>>20094203
>espresso grind in a moka
Stop doing that. Of course it's going to channel, you mong. You're probably overfilling the basket too.

[Anonymous No.20094300]

>>20094289
2.4.0 to 3.0.0 is too coarse, I tried and the coffee tasted watery.

[Anonymous No.20094313]

How coarse should I grind for cupping?

[Anonymous No.20094318]

>>20094313
As coarse as a sailor's language

[Anonymous No.20094326]

>>20094300
>moka brew tasted watery
Heat was too high, brew was too fast, contact time was too short. Do better.

[Anonymous No.20094410]

>>20093345
Are you in Geneve? Visited last year while interviewing at the university, can't say the coffee culture is amazing. Lovely city though, lake + mountain combo can't be beaten

[Anonymous No.20094461]

I REFUSE to believe my moka is broken

[Anonymous No.20094492]

>>20094461

[Anonymous No.20094594]

any cafe recs in Santa Barbara?

[Anonymous No.20094609]

>>20094594
no stop asking

[Anonymous No.20094635]

Cowboy Coffee was the best coffee I ever had. I don't even like black coffee but this was so light on my stomach.

4tbsp coffee grounds, a whole egg (shell and all), mixed into a slurry then 3 cups of water. Boil for 3 mins.
Smooth, a bit creamy, very few grounds even without a filter or anything.

I don't understand how this works but I like it.

[Anonymous No.20094642]

>>20094635
>a whole egg
no wonder hoffmann refuses to do a video on this shit.

[Anonymous No.20094659]

>>20094642
idk who that is but... Whatever works, works.
We get our eggs straight from the coop, so I know it's the good stuff

[Anonymous No.20094686]

>>20094659
>We get our eggs straight from the coop, so I know it's the good stuff
you know that doesnt mean anything right?
i had 20+ chickens for over 10 years, ate their eggs every week, fed them well, cleaned up the coop all the time, they had a huge area almost as big as the house itself, and the eggs were just eggs, the eggs i get now from the store are just as good if not better, idk maybe the eggs in your country are shit so owning chickens does give you better eggs but in my country its the same.
and just in general saying "well its from my land so i know its good!" is just wrong and ignorant.

[Anonymous No.20094693]

>>20094686
>"well its from my land so i know its good!" is just wrong and ignorant
This kills the italian.

[Anonymous No.20094706]

>>20094686
nah, homegrown always tastes best. We've got a some watermelon patches going and the fruit tastes sweeter and crisper than anything you could get at the market.

Same thing with meats, we raise and slaughter our own lamb and quail, and I can always tell when it's one of ours vs one we got at the stores (which we do sometimes, to avoid overculling)

[Anonymous No.20094710]

>>20094706
>reddit spacing
go back

[Anonymous No.20094723]

Got my zp6, the 50€ custom hurt a bit but it's fine. Really like my first v60, very clean, grinded at 5 maybe I should go finer.

[Anonymous No.20094726]

>>20094723
:)

[Anonymous No.20094796]

>>20094635
Shell and all?
How does that work?
https://www.youtube.com/watch?v=fgixbCfHXVw

[Anonymous No.20094847]

>>20094796
https://www.youtube.com/watch?v=BYDyvSZTpE8
Here's the guy I followed. My understanding:
>Letting the coffee come to a rolling boil takes off some of the acidity
>eggshells are alkali
>yolk add richness to the coffee
>whites bind to the actual coffee grounds and keep your cup clear
Poured off two mugs without a filter or sieve and it was crystal clear, the grounds were all clumped and bound together.
I used some crap beans though, literally the cheapest grocery store brand. I'll try this again once I roast some of my own green beans

[Anonymous No.20094852]

>>20094847
Seems like a waste of an egg. Do you at least get a decent amount of the protein and nutrients in your coffee?

[Anonymous No.20094866]

>want a machine to make decent espresso based drinks
>really want to get into latte art
>too poor to afford a $1500-$2000 machine so dual boilers are out of the list

I heard the Rancilio Silvia has the best steaming power for it's category so I might get that. Also how important exactly is a PID if I will mainly be making lattes and such? I don't like the idea of opening up my machine to mod it but who knows, maybe some day in the future.

[Anonymous No.20094897]

>>20094866
Just get a GCP and gaggiuino mod it and you get pump-assisted steaming with accurate temperature control.

PID isn't essential (and if you go the route mentioned above it's not necessary) but with non-PID machines you'll usually need to temp surf to ensure you don't blast your puck with a bunch of steam at the start of your pull, and there's a small amount of skill involved in getting it right depending on your machine.

[Anonymous No.20095157]

>>20094897
Wouldn’t the Gagguino include a PID? Actually what’s the difference between a PID and Gagguino anyways? I assumed the Gagguino includes a PID as well as other automatic features and stuff, idk.
I really like the idea of a fully modded GCP, but it just seems so intimidating and I have no experience in any sort of modding, wiring, opening up electronics, etc.

[Anonymous No.20095177]

shot pulled crazy fast today, 15s for a 42g shot
unsure what i did

[Anonymous No.20095197]

>>20095157
Gaggiuino doesn't include PID, but it basically does the same thing via a different mechanism, so if you do the gaggiuino mod you don't also need a PID controller.

Honestly the GCP is so easy to get into and work on and they've made it so braindead simple to get a pre-made kit for the gaggiunino that it's a really simple mod if you've got even a couple braincells. There are plenty of build vids on youtube you can check out to get a better idea of what kind of actual work is needed as far as adding wires/sensors.

The nice thing about the gaggiuino over just doing a standard PID mod is that not only do you get PID features, but you get stuff like pump assist for steaming mode to ensure constant pressure, realtime pressure, temperature, and flow monitoring/profiling, automatic preinfusion, (optionally) integrated scales, etc. You're basically making a bootleg Decent 1 for less than a third of the price, it's pretty rad. And since the project is still actively maintained, there's always the chance that they add more features in the future that might just require adding some more hardware.

[Anonymous No.20095292]

Brehs, I made another goffee with the Flair and I had the same result as yesterday although the finer grind slowed the extraction a bit. Still under 5 bar.

When I pour water in the assembled brewer + filter there’s coffee emerging from the top and also pic related is what I see then I disassemble the column.

What’s happening? Is it the tamping I’m doing wrong or something else?

[Anonymous No.20095312]

>>20095292
anon... you ARE tamping, right?

[Anonymous No.20095315]

>>20095292
go to pull a shot and take pictures of each step, show us what your grind looks like, what it looks like after tamping, etc.

[Anonymous No.20095330]

>>20095292
how much finer did you go from last time? You need to be grinding significantly finer for espresso than for a moka pot, no amount of tamping is going to stop your puck from disintegrating if it's much too coarse.

[Anonymous No.20095336]

>>20095315
Ok anon, but I will do it tomorrow.

Meanwhile, can it be something related to static? The beans I’m using have a lot of static, I never felt the need to do the spray water thing except with this coffee.

Which cheap supermarket beans can I use to git gud? Illy arabica? Lavazza?

>>20095312
Yeees! :D

[Anonymous No.20095341]

What's a good bean to water ratio to use for Turkish coffee?

[Anonymous No.20095346]

>>20095330
Yesterday 1.8.0

Today 1.7.0

I’ll post the ground coffee tomorrow so you can see

[Anonymous No.20095378]

>>20095336
It's not static, static can make a mess and be annoying getting your grounds out of the grinder but it's not going to make your puck break apart and grounds start leaking out of your brew chamber. You need to grind finer, the grounds should resemble very fine sand and should clump together when pressed. If there's any amount of springing back of the grounds after you tamp, it's too coarse and the puck is not going to stay together once you add water.

[Anonymous No.20095480]

>>20095378
Thank you anon, tomorrow I’ll report back.

[Anonymous No.20095487]

>>20095292
I'd love to help you, I really would. But you've been way to much of a spamming faggot for way too long. Welp time to turn on the f58.

[Anonymous No.20095596]

>>20095346
Bro, are you serious? Espresso range on JX Pro is 1.2 – 1.6. See >>20094289. You should know this. Grind at 1.4.0 and try again. Once you get your puck integrity right you can start dialing in for the specific coffee itself. You've been doing everything backwards.

[Anonymous No.20095600]

>>20095197
Sounds very promising but is there any way I can build a Gaggiuino without soldering? Is it the lego component thing that’s mentioned on the github page? It seems that I have a lot of research to do lol

[Anonymous No.20095606]

>>20095600
I think the kits ship with wagos now. Strip insulation, jam in terminal, shut "gate".

[Anonymous No.20095617]

>>20095606
Oooh nice. One more question, which I feel guilty for asking because it might sound stupid, but why are there so many warnings for working with high voltage if, I assume, you would be modding the Gaggia while it’s disconnected? Is there any part of the process that becomes particularly risky or involves having the Gaggia connected while working on the insides?

[Anonymous No.20095665]

>>20095617
If you're retarded and you fuck something up you could potentially leave a wire exposed or touching the metal body or something and give yourself a shock when you turn it on. They're basically just covering their ass so nobody can claim they shocked their dick off and it's all their fault for telling them to mod their machine.

[Anonymous No.20095667]

>>20095617
Liability. No I don't believe so. Just understand you're working with electricity near a water tank. Don't be stupid. Make sure your connections are correct and you don't have any live wires bridging to the case before plugging it back in.

[Anonymous No.20095677]

>>20095600
The Lego version is individual components that are meant to be wired together and then jammed into a box, there's a single board version with a custom PCB that eliminates the need for that at the cost of being more expensive/needing to buy a few unless you get in on a groupbuy.

[Anonymous No.20095808]

>>20092286
I think some people just get overloaded on all the different "techniques" that the internet demands you do, and they end up thinking it's like brain surgery and if you're off by 2 seconds you've ruined everything.

[Anonymous No.20095860]

Coffee? Yeah anon, but first buy 250+ dollars of equipment then spend half an hour weighing and grinding every time you want a cup.

[Anonymous No.20095863]

>>20095860
here you go

[Anonymous No.20095909]

>>20095378
>You need to grind finer, the grounds should resemble very fine sand and should clump together when pressed. If there's any amount of springing back of the grounds after you tamp, it's too coarse and the puck is not going to stay together once you add water.
Not him, but i don't know if this is entirely true.
I'm using a Bialetti Moka Pot 2/3 cups size. I use to tamp it so the coffe wont make a mess and clog the threads and rubber gasket when screwing it together. I don't tamp it hard, just to make it a puck. After the brew is done, the puck is really solid and evenly extracted., no tunneling at all. Nothing of the puck finds its way out of the upper or lower filter. Despite me grinding it relatively coarse. Especially compared with a typical espresso grind.
I also doubt i can grind as fine as it is needed to make an espresso with it.
My grinder is an old 1950's wooden box grinder with a little drawer. And the grinders axle has a shit ton of play. So my grinds are not really consistent amd the grind stones are dull and made of metal.
But as said, despite grinding coarse and uneven, the puck stays in shape and sometimes i need a spoon to grind it out of the funnel/filter.
I have adjusted it to the finest grind possible with this old grinder, so the grind stones don't collide with each other every turn they make. If i go finer, the stones will constantly get in contact.

Coffee grinder in pic related is the exact same model as mine.

[Anonymous No.20095919]

>>20095909
>tamping moka pot
shut the fuck up

[Anonymous No.20095923]

>>20095909
S O V L

[Anonymous No.20095945]

>>20095909
leaving aside how retarded most of what you said was, in a moka pot the coffee is enclosed on all sides by metal so even if it's relatively coarse, it has nowhere to go and will end up compressed into a puck after it's been saturated with water and the grounds have expanded. In an espresso machine, especially a manual lever machine like the flair there is clear headspace above the puck where the water will be forced in under pressure when brewing begins, so if the coffee is coarsely ground to the point that the puck is not solidly tamped, introducing pressurized water can quickly and easily break it apart into loose grounds floating in the water which looks like exactly what happened here >>20095292

[Anonymous No.20095962]

>>20095665
>>20095667
Fair enough xd

[Anonymous No.20095971]

>>20095292
when you shake it to you hear something rattling around inside?

[Anonymous No.20095980]

Gaggiabros what's this about the evo pro boiler flaking off??? What machine do I get now?

[Anonymous No.20096000]

>>20095980
I was literally just about to ask that, anon.
Need an answer because it might be the sole reason I reconsider getting a Gaggia or not.

[Anonymous No.20096027]

>>20095980
>>20096000
Gaggias(and other cheaper machines) use shitty little aluminum boilers. Shitty little aluminum boilers (can) corrode over time, but they're cheap to replace. They coated the evo's in teflon instead of changing the boiler composition to prevent this and its flaking off, like teflon does. There's a reason brass boilers come at a premium.

[Anonymous No.20096098]

>>20096000
I've been looking at getting one for a few weeks, but now I'm second guessing. I guess you could get a GCP and get an aluminum boiler, but I don't think that's something a new customer should be paying for since its the manufacturer's fault.

[Anonymous No.20096119]

>>20095980
>>20096000
>>20096027
>>20096098
I hadn't heard about people having this issue, seems like it's a bit random who it happens to so I wonder if it isn't an issue with quality control on the application of the coating. I've had mine for a couple months now and haven't noticed any issues but obviously that's not a very long time for use. Maybe if we're lucky enough people will bitch about it that Gaggia considers doing a stainless boiler to replace it, since it seems like the choice to coat the aluminum one might've been made to conform to some kind of food safety regulations rather than purely to appease customers who were annoyed by the corrosion. It's kind of wild that of all the shitty changes they made to the 2015 model, the one change that was actually good (stainless boiler instead of aluminum) got dropped when they revised it for the 2019 model.

[Anonymous No.20096137]

Maybe Mokafag was right about a few things after all… Maybe I need to lay down on the consumerism and just get a moka pot.


Only problem is… Can I make lattes with a moka pot? Do I just use a French press or something to froth milk?

[Anonymous No.20096156]

>>20096137
You can make a halfway decent approximation of a latte/cappuccino using moka pot coffee and frothing milk either in a french press or using one of the handheld frothing wands, I did exactly that for a while and it's fine. But now I have an actual espresso machine that can pull true espresso and makes much better microfoamed milk and it's definitely not the same. I'm not even that good at using it yet, but the quality of drinks I can get out of it is just on a whole different level. That said, it is a significant investment of both money and energy to learn all the autistic shit you need to know to actually use the machine, so ultimately do whatever the fuck you want man.

[Anonymous No.20096229]

>>20094410
Nope i'm in NOLA. J'aime practice mon french.

[Anonymous No.20096260]

>>20096229
>NOLA
don't get shot

[Anonymous No.20096315]

>>20096260
Thank you anon i try my best.

[Anonymous No.20096467]

>>20096229
A fellow Zwilling connoisseur?

[Anonymous No.20096492]

>>20096137
Imho people should start their journey from basic and cheap methods such as moka for concentrated goff and Aeropress for lighter goff, then work their way up to espresso.
It helps if you’re poor because you think twice before buying things and do a lot of research instead of being a Redditor consoomer who has more money than brain.
Holy shit I saw people literally spending 220€ for a manual grinder and regretting it 2 months later because grinding 16 grams of beans 2 times per day according to them is hard and difficult so they spent more than twice to buy an automatic grinder, then they buy another grinder for filter coffee, they they buy acacia scales and shit, anything the subhuman coffee influencers tell them to buy they acquire.
Notice how influencers NEVER shill moka pots except for the occasional mandatory inclusive video where they show us some pretentious technique to make everything complicated.

[Anonymous No.20096507]

who makes the best filter basket? vst? ims competition? ims nano tech? looking for something in the 16-18g range. maybe 19 if i feel zesty sometimes

[Anonymous No.20096519]

>>20096492
Go back.
>>20096507
Depends. What kind of coffees are you drinking?

[Anonymous No.20096523]

>>20096492
Yeah, I feel like starting with the most simple methods like French press and moka pot, which don't have as tight grind size requirements and are the relatively least expensive is the way to go. I went from there to pour over to try paper filtered coffee out, but could see aeropress filling that niche. I did eventually progress to a flair espresso machine and a better hand grinder, but that's because I am a weirdo obsessive about my hobbies

[Anonymous No.20096532]

I think moka pot haters just can't appreciate them. For me, it is nice to just zone out and wait for the coffee to brew. A few minutes in a fuzzy cloud of anticipation similar to how I felt at Christmas as a kid. I am not fiddling around with pouring, timing, weighing, grinding, whisking, tamping, preheating, preinfusing, blooming, adjusting the pressure for my steam wand, etc.; i am just waiting for my coffee.
Plus, they are economical. Not only are the machines very cheap and indestructible, but they also brew robusta blends really well.
Plus, it is a beautiful, timeless design. All electric espresso machines look like either a brick or a dildo. It is no wonder espressofans spend so much time fluffing their puck.
There are many reasons why moka pots are the global favorite in coffee brewing and the traditional home coffee pot of italy.

[Anonymous No.20096553]

>>20096519
>What kind of coffees are you drinking?
i'm still testing different beans and will probably keep doing that for a year or two. but i make plain double espressos, hence the 16-18g range

[Anonymous No.20096579]

>>20096553
Can't go wrong with a Pullman 17-19g. If you can't snag one easily or they a little too pricy, mhw3 bomber DEX is basically a cheaper clone of it. Similar coverage, few less holes. Add a paper filter into the mix if you want to try a bit higher flow.

[Anonymous No.20096581]

>>20096553
Get an IMS competition

[Anonymous No.20096584]

>>20096492
>>20096523
I went straight to espresso. Cheap route though with a hand grinder and the Flair. Later picked up a V60, and use that and the Flair 58 daily.

[Anonymous No.20096589]

>>20096532
We need a political compass with coffee styles.

Moka pot would be authoritarian right 100%

[Anonymous No.20096593]

>>20096532
Do you even like coffee if you dislike moka pots?

[Anonymous No.20096610]

>>20096584
Does the arm of your flair lay still and centered?
Mine isn’t, it’s a bit inclined to the left and moves a good 1 cm to the right, but if I release it, it goes back to the left.
I mean it’s not a problem I guess, it does its job, but I think that the casting could’ve been done better.

Tell me, is this a case “it used to be high quality and it has then been downgraded to save costs?”.

Also the bronze finish isn’t mirror finished as yours but it’s matte, it don’t particularly like it and I thought it was a chink clone at first because all the pictures on the shop and flair own website showed the old finish, apparently the new one doesn’t get eaten by coffee acids.

[Anonymous No.20096635]

>>20096492
>not going from a nespresso machine to a Decent+Weber key
>ends up drinking Lavazza and using 9bar profile

>https://www.reddit.com/r/espresso/comments/17i34f0/my_new_first_and_last_espresso_setup/

>https://www.reddit.com/r/espresso/comments/18y9usg/comment/kg9tjn0/

[Anonymous No.20096644]

>>20096579
that image is a shitpost, right? in any case, what makes the pullman better than the vst? theyre about the same price here in europe
>>20096581
same question here. i've heard some people saying that nanotech is better than competition but idk

[Anonymous No.20096650]

>>20096644
nanotech wears off and guess where it goes

[Anonymous No.20096655]

>>20096635
>r/espresso
im so glad i ended up here instead of that landfill
midwits as far as the eye can see.

[Anonymous No.20096681]

>>20096644

[Anonymous No.20096686]

>>20096681
meant for >>20096635

[Anonymous No.20096727]

>>20096644
Not at all. Pullman has more holes and "better" coverage. Affects your flow, affects your taste. Might not play well with the coffee you're drinking. I'm using a 2200 hole PCL basket now, but I was drinking delicious straight espresso off my pullman+papers. Liked it more than the unbranded vst/ims that came with my flair58 preorder.

[Anonymous No.20096739]

>>20096655
I like browsing it occasionally. My favorites are $4000+ La Marzocco machines combined with... a $500 Niche Zero

[Anonymous No.20096759]

>>20096610
Mine was the Flair Signature. I'd have to bring it out of storage to check it out.

[Anonymous No.20096770]

>>20096610
>>20096759
Flair Signature has no play, the 58 does, but only if I actively move it side to side.

[Anonymous No.20096788]

>>20096770
Mine is the pro 2, if I move it to the right it moves but it comes then back to the original position which is leaning left and not centered.
Maybe the plastic piece inside the casting isn’t centered, however if this bothers me (it does) I may end up asking flair if it’s ok.
This is why I hate buying made in china items, you can either get perfect items such as 1zpresso grinders or garbage with hit or miss CQ

[Anonymous No.20096792]

>>20096770
Readjust and tighten your base bolts from time to time. Just had to do mine. All the force from locking in the pf pulls the upper frame after a while.

[Anonymous No.20096800]

Who is that short haired fat batista on YouTube? I would rape her asshole with my dick and then toss her to the curb

[Anonymous No.20096807]

>>20096800
Caitlin campbell?

[Anonymous No.20096943]

>>20096807
Yeah, that’s her. I’d like to impregnate her just to see that fat slob of shit becoming even more swollen.

[Anonymous No.20096947]

>>20096943
Based. You get my sloppy seconds because I'm gonna buttfuck her first and make her cry

[Anonymous No.20097002]

Question: I tried zeroing my manual grinder and I went straight to the zero point expecting to feel resistance as I was turning the knob, but it didn’t happen and when I was at 0.0.0 if I tried moving the burrs they weren’t locked but moved a bit scratching, and this happens up to 0.2.0 because even if they move I can feel the burrs touching.
Did I fuck up my grinder by mindlessly turning the knob with the burrs touching (even without resistance)? If no, the zero point should be 100% the burrs being locked with zero movement or does it work like this and can avoid the calibration? 1zpresso JX Pro with gray dot, the S model.

[Anonymous No.20097017]

>>20097002
Yes

[Anonymous No.20097035]

>>20097017
Do not play with my feelings anon, you know that most of us are autists

[Anonymous No.20097081]

>>20097002
I hope not. Let me know what people think

[Anonymous No.20097108]

>you can either get perfect items such as 1zpresso grinders
>oh god oh fuck I broke it trabatti pls respond

[Anonymous No.20097137]

>>20097002
If you went to 0.0.0 and the burrs moved even if they touched with minimal force, nothing happened.
Probably the 0 point on your grinder is past the “0” on the knob, that’s because every grinder has some tolerance, and to know when you’re at the real zero point you shouldn’t be able to move the burrs at all because they’re locked and completely touching. If you try to move them using hard force even if they’re not completely close but you can hear bumps when you turn, then you’re fucking the burrs, but then again you have to be retarded to do something like this.
When you calibrate electric grinders you have to go finer until you can hear the burrs touching as they’re spinning, and they spin faster than your manual grinder so sleep tight.

[Anonymous No.20097152]

>>20097137
Thank you!

>>20097108
I’m not that anon, take meds.

[Anonymous No.20097255]

>>20097152
Yeah I'm sure its some other dipshit with a jxpros taking 20-30 pictures for instagram a day and posting sequential file names.

[Anonymous No.20097280]

>>20096650

[Anonymous No.20097300]

>>20092286
>immersion brew ran through a paper filter
wow how can anyone handle all these intricate details

[Anonymous No.20097358]

>>20097300
>AAHHH WHAT DO I DO!?
>DO I PUT GROUNDS THEN WATER OR WATER THEN GROUNDS!!!!

[Anonymous No.20097420]

>>20097358
Unironically there's a really good reason to put water in first, which I could see being counter-intuitive

[Anonymous No.20097421]

I'm so fucking tired of anaerobic coffee

[Anonymous No.20097425]

>>20095919
Idiot, It totally makes sene to slightly tamper the ground coffee in a moka pot.

>>20095945
Sure, it's enclosed by the upper and lower filter in a Moka Pot. Whereas in an espresso machine it's not.
But many people put filters both under and upon the puck prior to making an espresso to evenly distribute the water being pushed though the puck.

[Anonymous No.20097430]

I'm so fucking tired from aerobics

[Anonymous No.20097454]

>>20092290
Unlike beer, the plant coffee is made from produces both flowers and fruit.

[Anonymous No.20097457]

>>20096589
I'm a NatSoc and i use Moka Pot only.
So you have pinpointed it very well.

[Anonymous No.20097498]

>>20097457
NatSoc is AuthCenter dummy

[Anonymous No.20097508]

>>20097498
lol

[Anonymous No.20097520]

>>20096492
Tell me more about the rad looking brewer(?)

[Anonymous No.20097522]

>>20097425
Putting a filter on top of the puck doesn't change the fact that there's space in the chamber for the coffee to move if the puck loses integrity dipshit, the filter can also move

[Anonymous No.20097540]

what electric gooseneck kettles are there that either don't beep or can have the beep disabled? all i can find are the fellow stagg and stagg pro

[Anonymous No.20097547]

>>20097540
A microwave lmao. Fag

[Anonymous No.20097554]

>>20097547
Show us a webm of you pouring with your microwave cunt. And show us your microwave that doesn't beep

[Anonymous No.20097556]

>>20097520
I can’t find a single info about it because even by forcing the research to the exact word I keep getting aeropress results.

It’s called Idropress and it’s an electric + hydraulic coffee machine from the 60s.

That’s everything.

[Anonymous No.20097558]

>>20097554
I drink tea

[Anonymous No.20097561]

>>20097540
Serious answer. Open your kettle up and cut the speaker wires. Fucking zoomers man

[Anonymous No.20097603]

>>20097421
then stop drinking it faggot
here have some medium dark sumatra

[Anonymous No.20097609]

>>20097498
lmao

[Anonymous No.20097619]

>>20097540
this one
https://alternativebrewing.com.au/products/brewista-artisan-gooseneck-variable-kettle

[Anonymous No.20097627]

Coffee is NOT my personality.

Coffee is NOT the label that defines me.

Coffee is NOT the only thing in my life.

[Anonymous No.20097628]

>>20097627
K

[Anonymous No.20097641]

>>20097627
Horseradish?

[Anonymous No.20097687]

>>20097561
and you think i didn't try this...?
the speaker is in some weird part that is either glued or held together with clips. will try venturing into potentially damaging it to try to just get away with it but not until i'm ready to buy a replacement where i wouldn't have to bother
>>20097619
something about how they look bother me, i'll have to sit on it but i've been considering

[Anonymous No.20097760]

>>20097687
I have a Brewista Artisan. I think the Fellow Stagg looks sleeker and wrestled between it and the Artisan for awhile. I wanted a dial like the Stagg, but since I also wanted to use it for tea, I read its kind of annoying having to spin it around to adjust the temperature. The Artisan has buttons with presets and then you can fine tune it. Flow control was also important to me for pour overs. The Fellow Stagg has a better spout for pouring, but is slower than the Artisan. I didn't want to wait 20 seconds to empty the kettle if I was using it for french press or heating water for cooking.
One thing I don't like about the Artisan though is that everytime you take it off the base you have to press a button to turn the keep warm function on. Compared to the Stagg which has a hold temperature toggle.

[Anonymous No.20097764]

>>20097627
This is actually fine horseradish. It tastes different than all other horseradishes because they wrote fine on it.

[Anonymous No.20097778]

Are there a guides to help dial in based on type of process(washed/natural) used?

[Anonymous No.20097794]

>>20097760
It's hilarious to me that people will pay stagg prices when there are functionally identical no-name options that also look almost identical (yeah the stagg looks a little sleeker but it's not a big difference) for a fraction of the price.

https://www.amazon.com/Mecity-Electric-Gooseneck-Automatic-Temperature/dp/B09TB23QKJ

[Anonymous No.20097806]

>>20097794
Whoops, that's a slightly different model from the one I thought it was, gotta love all these chinesium variants of the same shit

https://www.amazon.com/Electric-Gooseneck-Temperature-Aiheal-Stainless/dp/B0B1MLVMY5

[Anonymous No.20097809]

>>20092290
People don't pick hops out of various animals' shit and charge outrages prices for it.

There is Amouranth brew I guess.

[Anonymous No.20097816]

Bros why can't I stop thinking about taking massive bbc semen loads to my face?

[Anonymous No.20097822]

Coffee with honey. Can it bee any good?

[Anonymous No.20097860]

>>20097806
>All looks but no quality. Do not waste your money. Bought September 25th and now it it not working barely two months in. The light comes on when plugged in but will not come on when pressed. Should have stuck with my stovetop kettle.
> I’ve tried several times to get the temp to stay fixed when I put the pot back on the heat element but it doesn’t return the water temp to that setting. I have to hit the button again to reset the temp. Maybe it’s a safety protocol but I had hoped to be able to set and hold a certain temperature. I will probably go back to the gooseneck kettle that heats up on the stove. It takes longer to heat but I can maintain the temperature.
For me its the aiheal. Its nearly functional!

[Anonymous No.20097878]

>>20097822
It's really good, if you have some really shitty coffee honey can kill the bitterness without making it unbearably sweet.
It'll give you the illusion it's a well brew coffee.

[Anonymous No.20098069]

>>20097760
>wanted a dial like the stagg
yeah, me too unfortunately and i do agree that the stagg looks a lot more aesthetically appealing
the slow spout is the only thing keeping me from just buying it as i've been more into tea lately
>everytime you take it off the base you have to press a button
this is one of the things i'm trying to avoid with my current kettle. why do they have to trade so many blows? why can't someone just make a good electric kettle.
seriously considering just buying the stagg ekg with the extra corvo kettle body

[Anonymous No.20098367]

Hey. If I want to buy Arabica how do I know it is? Sometimes it has the specific bean name and its easy. This for example has zones. Sorry for being a newfag

[Anonymous No.20098370]

>>20098367
link the coffee

[Anonymous No.20098388]

>>20098370
It's a blend. Do I just look up everything mentioned to figure it out? https://singleo.com.au/products/killerbee

[Anonymous No.20098463]

>>20098388
thanks for telling me about a new australian roaster.
and just get this instead
https://singleo.com.au/products/costa-rica-el-gorrion
it actually lists the variety
also you should check out padre coffee and proud mary.
both roast in australia(melbourne) and i know that padre lists the variety even in blends. such as
https://www.padrecoffee.com.au/collections/coffee/products/golden-rule-espresso-blend?variant=42547053986012
and
https://www.padrecoffee.com.au/collections/coffee/products/daddys-girl-espresso-blend?variant=34743551590565
and proud mary does the same
https://www.proudmarycoffee.com.au/collections/blend-coffees/products/ghost-rider
(not advertising or endorsing these specific coffee's just using them as an example)

[Anonymous No.20098467]

>>20098463
I have the sparrow one in my cart already actually lel. I lost two of my pet birds today and I'm really miserable so I'm coping with buying beanz. Gonna buy some of the ones you recommended too. Thanks so much.

[Anonymous No.20098508]

>>20098467
>I lost two of my pet birds today and I'm really miserable
Fuck anon, that really sucks. Not the other anon but I hope the coffee tastes good at least.

[Anonymous No.20098630]

>>20092038
>he's literally me
https://www.youtube.com/watch?v=OvmknO0yiyw

[Anonymous No.20098852]

>>20097522
Even when i tamp a coarse ground coffee lightly it already gets relatively solid and does not lose its structural integrity.
So it does not really matter if the filter can move in the chamber. It should despite being coarse ground stay a solid puck. And i don't even use any weight tampering in my Bialetti.

Tried with as a pour over. The pour over didn't work as expected since the water didn't go through, but the puck stayed solid and did not desintegrate.
Unsuccessful experiment but that's what i learned from it. even when i used a cylinder pressing wather through the puck didn't kake it desintegrate but it made good coffee.
Used my lathe to make a modified upper part and a cylinder for the Bialetti and had no upper filter in this construction.
Scrapped the project in the end.

Maybe you are the idiot here using instant coffe in an espresso machine?

[Anonymous No.20098913]

Anybody know what the cup on the right is called? It’s the shape/size I like for making faux-cortados.

[Anonymous No.20098920]

>>20098913
Quelle capacity?

[Anonymous No.20098929]

>>20098913
a mug

[Anonymous No.20098937]

>>20098913
It does not have a name of style. It's just one person's homemade mug. It doesn't even have a good handle.

[Anonymous No.20098990]

>>20092888
You can make it taste less bad.
Don't tamp at all. Try it. No joke

[Anonymous No.20099119]

Here’s the requested pictures from today attempt @ Flair espresso.

I grinded 1.5.0, I hope the pictures are clear enough, and for the third time the puck screen after brewing was inclined so I guess that I’m having problems laying the bed flat before tamping. I tap the filter on the table after WDT but it’s always not flat, so I need to git gud and will try exercising with stale coffee doing so, at worst distributor tool from Etsy or whatever (crema tamper and distributor is 109€ on Amazon lol lmao).

Pulling the shot was hard, had to use two hands, couldn’t exceed 5 bars this time and also paused in between to change position, wasn’t planned of course, so I guess it was too fine.

Weighted 40 grams (1:2.5) and the cuppa looked good desu.

The flavour wasn’t bad but it’s still off, because it’s a bit acidic and bitter, bust just a touch nothing bad, and I guess it was because of the uneven tamping and uneven extraction.

There was NO coffee over the puck this time, perfectly clean, however the puck was soupy on the top and when I removed it it was formed but broke.

I’m still mad about the crooked base of the arm, the piece that goes inside the hole of the oval base, because the casting of the piece is not 100% straight but maybe it’s just the way it’s made because the arm moves to the right only and I was thinking maybe they did this because most people are right handed (I’m left handed but use right hand).

I will write flair about this.

Btw, tons of fun!

[Anonymous No.20099121]

>>20099119
The cuppa.

I’m very proud.

Yes my nails are long, I play guitar.

[Anonymous No.20099152]

>>20099119
>couldn’t exceed 5 bars
Because of your strenght?

[Anonymous No.20099165]

>>20099152
I don’t know anon, I tried using more force but the bar didn’t increase, so I can’t answer because I don’t know the machine enough. It’s the third time I used.

I was able to pull a shot in 10 minutes btw.

I remember reading and watching YouTube videos about people complaining that the Pro 2 brewing routine is tedious and it’s impossible to clean, a mess etc, and holy fuck are all these people literal manchildren?

It’s literally like brewing and cleaning a moka pot with extra steps and more whoops, a Moka 2.0 if you like.

All these fucking redditors consoomers should be put in work camps holy fucking christ, what a waste of air they are. There’s also bots and trolls (and shills) pushing said narratives to sell equipment, but it’s easy to see through their lies…

[Anonymous No.20099172]

>>20099165
Holy shit the autocorrector.

*10 minutes from the start to having a finished cup ready to drink
*extra steps and tools

[Anonymous No.20099201]

>>20099165
You are a redditor consumer. Go back.

[Anonymous No.20099209]

>>20099165
Buy some decaf and get familiar with the machine.

[Anonymous No.20099210]

>>20099201
You are here 24 hours every day anon, it seems that you have more important issues to deal with rather than trying to make me pay rent for living in your head.

Sometimes I wonder how long you will keep doing this, even if they pay you at some point if you have a soul it will talk to you. Well, unless you’re a brown pajeet or even worse a tunnel New Yorker, that is.

[Anonymous No.20099212]

>>20099209
That’s the plan anon.

Any particular suggestion to flatten the bed without having a distributor?

[Anonymous No.20099222]

>>20099210
You've spammed at least 6 posts this morning. You'll spam at least another 6 today. Reflect.

[Anonymous No.20099253]

>>20099212
I use a chinkshit self level tamper. Distributor tool looks like it is not a good idea.
https://towardsdatascience.com/ocd-tools-dont-work-for-espresso-5b2f988af495

[Anonymous No.20099258]

>>20099222
Am I not allowed to sleep and have a life in between? Lol.

Cure your narcissism anon, I dealt with people like you and I know your toxic ways. The alternative is dying alone.

[Anonymous No.20099267]

>>20099212
I use to tap with my fingers at the side of the funnel for my Bialetti or the basket from an Espresso machine to distribute the ground coffee evenly. I twist it a little to tap against it from every direction. Works pretty well for me.
How many kilos do you think you compress the ground coffee with when you are tamping?
You maybe should measure the height of the puck as precise as possible in relation to the upper edge of the chamber. Maybe it's just compressed unevenly.

[Anonymous No.20099282]

Thoughts on the MiiCoffee Apex / Turin Legato? Looks pretty good to me as a starter machine with all of its features. The price point makes me feel like they cheaped out on the parts and the machine will lack longevity though.

[Anonymous No.20099284]

>>20099258
You're bitching about other anons posting once or twice a day while you're spamming far more than anyone else and bitching about your fellow redditors, who know how to use a fucking flair. Its very telling you think anyone who interacts with you is on the clock.
>GUYS I FIGURED IT OUT. I HAVE TO PRESS HARDER ON THE LEVER
>whoops forgot the pics heres another 4 posts

[Anonymous No.20099305]

>>20099284
And yet the only person who complains every single time I post is you.
Anon…I doubt that I can help you further if you don’t make some self criticism before

[Anonymous No.20099317]

>>20099305
You're actually delusional, but we already knew that.

[Anonymous No.20099323]

I had diarrhea for the first time in years today

[Anonymous No.20099355]

>>20097860
Shrug, I've had one I'm using daily for like 6 years now and it works fine

[Anonymous No.20099368]

>>20098852
Is there a name for the specific combination of autism and downs you have?

[Anonymous No.20099372]

>>20099323
Can you enlighten us with 5 more posts about this? You must keep pace with our ubermensch subredditors.

[Anonymous No.20099387]

>>20099368
I think the technical term is being a spicy meatball.

[Anonymous No.20099390]

>>20099212
Git gud with wdt, unironically.

When I started on espresso I was having a shit time getting level pucks for a while and what fixed it was just spending time getting better at using wdt to distribute. A slightly nicer tool will definitely make that easier, I had a pretty small one with the needles really close together that was kind of hard to get good results with but I got a bigger one with more needles spaced further apart and immediately saw better results. Tools that claim to do distribution for you are a meme, they don't work well and their whole appeal is trying to convince you that you can just skip learning what the fuck you're doing.

[Anonymous No.20099395]

After doing my research I have concluded that the best coffee beanz come from colombia.

[Anonymous No.20099397]

>>20092290
Based. Reject third wave pathetic tea-like juice that tastes like old yogurt with lemon.
Embrace bold, smooth, and nutty coffee that warms the soul.
Don't even get me on ultra-fermented fags.

[Anonymous No.20099402]

>>20099119
>>20099165
If you couldn't get above 5 bars it wasn't too fine, anon not to be rude but it sounds like you just need to do some fucking pushups and stop being a faggot. A direct lever machine takes effort to get pressure out of, that's one of their main drawbacks with the upshot being that you get a lot of direct feedback and control over pressure profiling.

If you had to pause partway through then that could've definitely impacted the state of your puck at the end since stopping pressure and reapplying is going to introduce some turbulence to the brew. Don't go coarser, stick with what you have at least until you can pull the shot without tapping out partway through and then see how it goes, you may very well still need to go finer but you won't be able to tell for sure until you can be consistent with your technique.

[Anonymous No.20099485]

>>20099368
I'ts called an open mind. What's wrong about experimenting with stuff?
If people like you would have a say, we all would still live in caves and drink filter coffee.

[Anonymous No.20099523]

>>20099485
I drink filter coffee from your mother's cave

[Anonymous No.20099649]

>>20099253
Thanks

>>20099267
>force when compressing

I really REALLY don't know but I manage to keep the pressure constant, which I think it's the most important aspect.

>>20099390
I have this WDT tool, which is big and aesthetically pleasant even though it has only 4 needles.

https://www.lesswastecoffee.com/needle-distributor-premiumline

I was thinking of getting (in the future after I develop enough experience) the Normcore 45.5mm auto levelling tamper on Amazon, which should remove the issue entirely.

>>20099402
It's possible anon, I don't think it's about lacking the strength but rather the fear of damaging the expensive equipment (yes 369€ is expensive for me) which I don't know how reacts to something unusual like this. I mean it's my first manual machine ever, I need time to understand it, also I stopped to get a better grip which is another thing I need to get familiar with.

Thanks btw.

[Anonymous No.20099667]

I found an old lawn mower in my parent's garage that isn't being used any more (since they don't have grass in their garden now). Could I repurpose the motor into a coffee grinder?

[Anonymous No.20099671]

>>20099667
>blade grinder

ngmi

[Anonymous No.20099680]

>>20099671
I would replace the blade with some burrs, obviously.

[Anonymous No.20099684]

>>20099649
An Auto leveling tamper won't fix bad distribution, it'll just amplify problems stemming from it since it would cause the puck to be more dense in some areas than others, which will encourage channeling. A wdt tool with more needles might help you improve your technique, but you can also just practice and get better.

[Anonymous No.20099698]

>>20099684
Oook anon, I will git gut with what I have. No need to consoom.

[Anonymous No.20099762]

[Anonymous No.20099788]

>>20099395
Guatemalan and Colombian are great.

[Anonymous No.20099815]

>>20099762
>all that crema

[Anonymous No.20099902]

>>20099121
Forgot to say i luv the cuppa btw desu

[Anonymous No.20100119]

>>20099902
Was it your birphday?

[Anonymous No.20100272]

>>20094123
>>20093036
>Hurr durr it takes shorter
Literally today it took my coffee about that much time to brew. Not my fault you burn your coffee you fucking mongoloids

[Anonymous No.20100278]

>>20100272
Anon is this your stove?

[Anonymous No.20100280]

>>20100272
bait + kill yourself

[Anonymous No.20100315]

>>20100278
>>20100280
I got a 2 cup and it takes that much on 1/3 heat I don't know what else to tell you. Water's not all the way up either
>Coffee doesn't brew super fast (burn) so this must be bait
Kill yourself my man

[Anonymous No.20100322]

>>20100315
Anon thinks his stove's pilot light is the burner lmao

[Anonymous No.20100342]

>>20100315
I have a 3-cup moka pot and it takes 5-6 minutes on low. I can't imagine waiting 15 minutes. Do you start the fire with sticks?

[Anonymous No.20100351]

>>20100342
It's called bushcraft

[Anonymous No.20100369]

>>20100322
>>20100342
>>20100351
I'm bulging

[Anonymous No.20100680]

>>20099523
>i replay as the retard i am.
We all know you can't any better. But thanks for your effort.

[Anonymous No.20100712]

>>20098508
I found one dead and found the other alive. Brought home the remaining bird but she's pretty fucked up. Also ordered the sparrow Arabica beans but picked up a small packet of the killerbee blend to tide me over. (it's stocked near me and I'm out of beenz). At least I have new beans to look forward to

[Anonymous No.20100869]

>>20100712
I hope she's on the mend and the coffee is good, anon. If you want another Aussie roaster to check out, Five Senses is pretty good, fast on shipping, send their beans with Star Track and have a good turnover of varieties

[Anonymous No.20100885]

>>20100712
Rip birdo :( Praying for the speedy recovery of the lil lady. I'll brew some gesha for them.

[Anonymous No.20101003]

>Natural yeast
What does that even means? Taste like anaerobic tbqh, should have known better

[Anonymous No.20101053]

hario pegasus will arrive on monday but the cafec papers wont be here until the following week :(

[Anonymous No.20101072]

>>20100119
No those are thank you gifts

[Anonymous No.20101075]

>>20100712
Stay strong bro, hope the goffee helps cope

[Anonymous No.20101143]

>>20101003
Fermented with wild yeast from the coffee field vs a purchased commercial yeast. Big in the wine scene.

[Anonymous No.20101207]

>>20101143
>wild yeast from the child laborers' feet*

[Anonymous No.20101401]

>>20101143
Ah I see, just like lambics then. Can't say I'm impressed. Fermented coffee feels like IPAs from 10 years, it's fun the first time you try but gets boring pretty easily. I'll stick to washed Ethiopians until this fade passes.

[Anonymous No.20101430]

>>20101401
If the coffee is shit to begin with the ferment isn't going to elevate anything. The single lot bioinnovation sidra I had from La Palma last year was the best coffee I've ever tasted. I'd bet this one is incredibly good as well.
https://futuracoffeeroasters.com/collections/subscriptions/products/inspire-super-wild-single-origin?variant=41495181983935

[Anonymous No.20101586]

>>20099397
If you really want them to clutch their pearls, then you say the T-word (Torrefacto)

[Anonymous No.20101791]

>>20098913
big ol mug

[Anonymous No.20101879]

goffee is on the way

[Anonymous No.20101927]

>>20099397
>>20101586
Master pearl-clutching is the R-word (Robusta)

[Anonymous No.20102114]

>>20101207
girls or boys

[Anonymous No.20102127]

>>20101401
All coffee is fermented though

[Anonymous No.20102240]

Figured out the starting dial in for my light roast Sidama Ethiopia beans in the Flair Pro 2.

1zpresso JX Pro - 1-6-0
15g in -> 40g out
30 sec pull

Got a new bag and it seems the right grind size is closer to 1-4-3. Even shot to shot isn't entirely consistent, with upwards of 7 seconds of variation from that 30 second mark, but everything is tasting pretty good.

[Anonymous No.20102337]

>>20098463
the trouble with the prices of these sorts of roasters i cant help but think theyre paying off the graphic designer and the coffee would be cheaper if theyd gone for a plainer packaging.

[Anonymous No.20102361]

>>20102337
But how do I know if the coffee is good if it doesn't have cool packaging?

[Anonymous No.20102419]

>>20102337
you think this took alot of work and was really expensive and is a constant payment they need to keep making?

[Anonymous No.20102451]

New shot.

I reached 8 bar this time, tried WDTing better and tamping straight. I don’t know it the tamping was flat but it looked like that.

The screen over the puck was inclined again, so I don’t know if it’s the uneven bed or if it has anything to do with the fact that the vertical lever/base of the flair leans to the left.

I mean, the cylinder goes down straight, being inclined a bit shouldn’t affect its movement, also the coffee bed being tamped doesn’t move since it’s compressed.

I hate when my anxiety makes me focus on this shit, however just for the sake of removing all the possible variables I need to ask.

Brewing is fun, coffee tastes good but I don’t particularly like this blend I’m using, even with the moka pot.

[Anonymous No.20102454]

>>20102419
its not as overdesigned as the pm one i had in mind, but yes that likely cost them a bit of money. graphic design, as simple as may appear, isnt cheap.

[Anonymous No.20102458]

>>20102451
From what I see in the video it appears that there’s no channelling and the stream of coffee is uniform. It’s my 3rd attempt.

[Anonymous No.20102459]

>>20102451
how long does it take for that crema to dissipate?

[Anonymous No.20102470]

Jesus Christ look at all that edge biasing.

[Anonymous No.20102473]

>>20102459
I didn’t check, however I had less crema than yesterday. It’s regular and even, there are no holes or white spots. To me it looks good.

[Anonymous No.20102478]

>>20102473
what dont you like about the blends flavour?

[Anonymous No.20102481]

>>20102454
padre has great coffee and great packaging, i really cant complain and honestly i think they have the best experience out of any of the roasters i have bought from.

[Anonymous No.20102492]

>>20102481
ill make a note of them for next time i need a bag. assuming the bag thats on its way isnt something i decide to stick with.

[Anonymous No.20102544]

>>20102478
It’s an 80/20 blend, it has an acidic (not underextracted sourness) note and also an harshness of the specific robusta which I can’t balance because if I grind finer I enhance the robusta acidity and if I grind coarser it’s less acidic but the arabica loses flavour. I usually am happy with most blends I use, this one I don’t particularly like.

I need a new coffee 100% arabica (I’m opening a Brazilian specialty this evening) so I can test with a plain coffee

[Anonymous No.20102551]

>>20102544
you have tried cupping, youre not pulling shots and moka-ing all of these, right?

[Anonymous No.20102568]

>>20102451
Don't get too obsessed about the state of things in the brew chamber after the shot, other than catastrophic shit like the coffee leaking out the top like you saw previously, most of it won't mean much of anything. Keep in mind that when you release pressure at the end and especially if you pull back some after pressing it can disturb the puck and screen causing things to move. The most important thing is what's in the cup, if it tastes balanced and well extracted then you did your job right even if you don't necessarily love the flavor of the beans you're using. Flow looked good, nice job improving over yesterday.

[Anonymous No.20102669]

>>20102568
Thank you kind anon, I appreciate your help.

So just to be sure, can I ignore the off center left leaning vertical base? It drives my mad and make me entirely focus on that shit, however I’m already following your suggestion of focusing on what’s good, the final result, and it helps.

I’m just nervous about the crooked lever causing weird shit like breaking mid extraction or things like these, but it’s think it’s highly unlikely that I have the force to break an aluminium block.

So, this is why espresso machines costs a lot, you have to make compromises when you can’t shed money. I really like this Flair, it will give me a lot of satisfaction.

>>20102551
I don’t know what cupping is, I’ll read.

So I make espresso in the afternoon and moka in the evening. That’s all about it, I dial in with moka to understand the flavour of the beans but since I’m new to espresso I need to figure out the differences in taste.

[Anonymous No.20103023]

Best cheapest option for pour over coffee? Want to bring a setup overseas with me that can fit in a back pack. Philippines...might be hard to find decent beans but whatever. Every home has an electric kettle fyi.

[Anonymous No.20103040]

Should a 30g shot still take 25-30 seconds to pull?

[Anonymous No.20103250]

>>20095177
stop slow feeding or keep slow feeding

[Anonymous No.20103267]

COMPETITION GRADE KINO
https://youtu.be/zdRejDpSwEo

[Anonymous No.20103276]

>>20103267
nice tits bro

[Anonymous No.20103288]

>>20103267
post tits if you're going to shill your videos.

[Anonymous No.20103299]

NEW
NEW
NEW
>>20103296
>>20103296
>>20103296

[Anonymous No.20103305]

>>20103276
>>20103288
Wanted some bait to roll over to 310. Thx for biting so quickly.

[Anonymous No.20103309]

>>20103305
good for you tranny, i'm sure you're parents are proud of you

[Anonymous No.20103321]

>>20103309
My parents are the ones who gave me gender dysphoria.

[Anonymous No.20103399]

>>20103321
>even it's parents bully it
lmao