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Meet the New Drink: The Traditional Double by Mark Prince
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MarkPrince
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MarkPrince
Joined: 19 Dec 2001
Posts: 5,522
Location: Vancouver, BC
Expertise: Professional

Espresso: KvdW Speedster
Grinder: Compak K10 WBC
Vac Pot: A bit too many
Drip: Clive Coffee Drip Stand
Roaster: Hario Glass Retro Roaster
Posted Tue Jun 10, 2003, 12:00am
Subject: Meet the New Drink: The Traditional Double by Mark Prince
 

Meet the New Drink: The Traditional Double
by Mark Prince

Mark Prince, in his quest to become a certified World Barista Championship judge, rediscovers a drink long lost to him.
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espressoDOM
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espressoDOM
Joined: 1 May 2003
Posts: 2,188
Location: Bay Area
Expertise: I love coffee

Espresso: WEGA Lyra (vibe)
Grinder: Mazzer Mini
Vac Pot: (no more coffee equipment)
Drip: French Press
Roaster: Hot Top Roaster; Fresh Roast...
Posted Wed Jun 11, 2003, 9:33am
Subject: espressoDOM speaks
 

and nobody listens...sorry....(inside joke)

That was an awesome article for a newbie trying to become an intermediate.  I only have so much time to devote to my newfound hobby but I dream of the day that I can pull shots like you talk about.  I need it to become like clockwork so I can do it at 4:30 am on the way to work....  This was single handedly the most beneficial article I have read on the geek since I bought my Silvia from suggestions on here... Thankx
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cheapdialogue
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cheapdialogue
Joined: 25 Mar 2002
Posts: 156
Location: Bellingham, WA
Expertise: Professional

Espresso: Marzocco Linea 3AV
Grinder: Espresso- Mazzer, Drip-Bunn
Vac Pot: I  can still dream...
Drip: Curtis APS
Roaster: Dreaming of a Probat
Posted Wed Jun 11, 2003, 11:51am
Subject: Re: Meet the New Drink: The Traditional Double by Mark Prince
 

It's  maddening when something so simple, common and necessary can be so difficult to consistently produce. It is neat to read about your re-falling in love with the double.
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TWIGA
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TWIGA
Joined: 1 Oct 2002
Posts: 80
Location: Seattle
Expertise: Intermediate

Espresso: ECM La Toscana
Grinder: Rancilio Rocky SD
Vac Pot: none
Drip: none
Roaster: Hearthware Gourmet -...
Posted Wed Jun 11, 2003, 12:22pm
Subject: Re: Meet the New Drink: The Traditional Double by Mark Prince
 

I especially appreciate the photos. Now I have perspective of what I'm doing in relation to a benchmark. I take it these were 100% full caffiene type, no decaf right?
Thank!
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MarkPrince
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MarkPrince
Joined: 19 Dec 2001
Posts: 5,522
Location: Vancouver, BC
Expertise: Professional

Espresso: KvdW Speedster
Grinder: Compak K10 WBC
Vac Pot: A bit too many
Drip: Clive Coffee Drip Stand
Roaster: Hario Glass Retro Roaster
Posted Wed Jun 11, 2003, 1:01pm
Subject: All the Blends used...
 

All the blends used in the past 11 days now have been normal (ie, non decaf) blends.

The shots in the photos used, I believe, Black Cat, from Intelligentsia.
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plragde
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Joined: 1 Jan 1970
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Location: Waterloo, Ontario
Expertise: Intermediate

Espresso: Elektra Micro Casa a Leva,...
Grinder: Mazzer Mini, Rancilio Jacky
Drip: 1-cup mesh filter
Roaster: Hearthware Precision
Posted Wed Jun 11, 2003, 8:20pm
Subject: Re: Meet the New Drink: The Traditional Double by Mark Prince
 

Hey, stop moving the bar constantly, willya? If I want to validate my cojones by this new measure, can I use the hitherto-unused single basket for a single pull on my lever machine?
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mmorkel
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Joined: 19 Dec 2001
Posts: 1
Location: Berlin
Expertise: Just starting

Espresso: La Cimbali Junior D/1,...
Grinder: Mazzer Mini, Solis 166 for...
Roaster: IMEX roaster
Posted Wed Jun 11, 2003, 11:53pm
Subject: You are close...
 

...to another steep challenge: The Classic Single!

Markus

(Im not kidding: It is probably for a reason that Baristas in Italy mainly concentrate on the single: it is a healthy dose, and can be heaven when prepared correctly.)
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Andrew_Price
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Joined: 5 Apr 2002
Posts: 1
Location: Hampton
Expertise: Professional

Posted Thu Jun 12, 2003, 3:12am
Subject: Re: Meet the New Drink: The Traditional Double by Mark Prince
 

Ah... if only I could motivate my staff the way you have just motivated me! I'll be very busy pouring tonight.

Thanks for a great article.
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jroche
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jroche
Joined: 19 Dec 2001
Posts: 24
Location: Piermont, New York
Expertise: I love coffee

Espresso: Silvia, Solis SL90
Grinder: Rocky, Solis 166
Drip: Cone, press pot
Roaster: dead dead dead
Posted Thu Jun 12, 2003, 7:11am
Subject: blond not as fun
 

mark, very good description of the problems w/ doubles. i'm begining to think that tiger stripes are the best indicator of a well pulled shot. Blond being the tale of a not so great shot.

Just as an aside i found it curious when you refer to 28 seconds on your ristretto, then 25 secs on the double. how did/do you arrive at this time frame? mostly i judge my pulls by eye, stopping somewhere between say 24 and 28 secs on average.

I also find i get a lot less of the deeper redish color then i would like and i've so far attributed this to the belnds i've used rather than some fault w/ the pull and/or machine. but maybe i'm wrong.
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MarkPrince
Moderator
MarkPrince
Joined: 19 Dec 2001
Posts: 5,522
Location: Vancouver, BC
Expertise: Professional

Espresso: KvdW Speedster
Grinder: Compak K10 WBC
Vac Pot: A bit too many
Drip: Clive Coffee Drip Stand
Roaster: Hario Glass Retro Roaster
Posted Sat Jun 14, 2003, 12:43pm
Subject: Blonds and 28 seconds
 

Hey John.

My 25 second / traditional double, 28 second / double ristretto timing is partially based on alt.coffee's Al Critzer's theory and discussion on how ristrettos should take longer to pull than normals... this goes back a few years, but there are several very long and informative threads on the subject. I believe Al mentioned that a 1 oz ristretto from a double basket should take over 30 seconds... I found that 28 was my "sweet spot" with most blends.
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