KeenBean Senior Member Joined: 2 May 2007 Posts: 216 Location: Calgary, AB Expertise: I love coffee
Espresso: Andreja Premium Grinder: Mazzer Mini
Posted Sat May 5, 2007, 1:10am Subject: Requesting Feedback
Good evening all....
Learning to play with all the toys at once.... finally figured out how to upload my video's, although I did sacrifice some quality so I hope this still works out....
However, the purpose of this post is to request feedback on my recent shot pulled today - with fresh(er) beans, although I suspect still about 2 weeks old. They aren't actually my favorite, but I'm still 2 days away from getting my preferred roast shipped, so I am making do.
Please let me know whatever your thoughts are according to this video (Click Here). Let me know if you want me to comment on my technique, which of course is still considered work in progress.
Any comments are welcome, however I do prefer constructive criticisms. Don't comment on any spots left on the machine please... I'm a little sensitive that way. :)
mcKoffee Senior Member Joined: 29 Dec 2001 Posts: 854 Location: Vancouver WA USA Expertise: I live coffee
Espresso: VBM DD, Bricoletta, Audrey,... Grinder: Major,SJ, Rocky,... Vac Pot: Gold Royal Balance Drip: When it rains...Aero,... Roaster: USRC3k,CCR HT, Behmor, Cafe...
Posted Sat May 5, 2007, 10:53am Subject: Re: Requesting Feedback
First since splitting pull into two shot glasses must assume (and hate to assume:-) you're using a double basket. Appeared to run a bit fast, looked like pull really thin and early blonding. Might try tightening the grind a hair. Tough to say the culprit without seeing the shot, that's the beauty and purpose of a nekkid PF for shot technique diagnosis. Could be some channeling going on causing the blonding, could also partially be too high shot temp. Even at two weeks post roast I'd expect to pull fairly decent shot good 70%+ crema end of shot. But it's hard to actually tell from the video how much crema there was from the lighting and angle:-( Was there only a fairly thin layer? Then a 4th & 5th look seems maybe much more crema than first suspected, just can't tell.
Regardless, how did it taste! That is the bottom line:-)
KeenBean Senior Member Joined: 2 May 2007 Posts: 216 Location: Calgary, AB Expertise: I love coffee
Espresso: Andreja Premium Grinder: Mazzer Mini
Posted Sat May 5, 2007, 1:15pm Subject: Re: Requesting Feedback
mcKoffee - Thanks for the feedback...
mcKoffee Said:
First since splitting pull into two shot glasses must assume (and hate to assume:-) you're using a double basket. Appeared to run a bit fast, looked like pull really thin and early blonding. Might try tightening the grind a hair.
Your assumption is correct, and I've actually played with this set of beans a bit (and I really don't care for them too much overall, so I'm happy to experiment with them) and have both coarsened the grind, so that I can try keep my tamp consistent... when I made the grind finer, I ended up pulling the shot waaaaay too slow. The blondness is the nature of this roast - possibly why I suspect it's aged somewhat (maybe 2+ weeks, as I'm going off the word of a local cafe shop I bought them off - not a roaster direct). My last batch pulled a consistent reddish-brown, and had a nicer flavor all in all.
mcKoffee Said:
Tough to say the culprit without seeing the shot, that's the beauty and purpose of a nekkid PF for shot technique diagnosis. Could be some channeling going on causing the blonding, could also partially be too high shot temp.
Nekkid is the only way to go.... wait, I may be going on a tangent here... I've got plans of buying a bottomless (naked) portafilter soon, just to aid in my technique as I play along here, and also cause I think it's pretty (even though some may think they are "gimmicky").
mcKoffee Said:
Regardless, how did it taste! That is the bottom line:-)
Well, it tastes better than my bag from the local grocer :) , but not as nice as I've had of a confirmed fresh roast. ( < 2 weeks ) It could also be I'm not fond of this blend... it's not bad for shots, but really wimpy in a latte.
I'm just not that thrilled with them, so I'm trying to practice with them until I get my fresh roast tomorrow.
Thanks again for the critique, and I'll probably try again when I get some solid beans to test... I'm holding off on learning to roast until I get the rest of my "game" down...
Audiophil Senior Member Joined: 7 Mar 2005 Posts: 12 Location: Western Canada Expertise: Pro Barista
Posted Sun May 6, 2007, 12:12pm Subject: Re: Requesting Feedback
I dont have a home setup yet as im holding out for when I have more money, so all my experience is based off professional machines and thus my experiences might be somewhat different than yours.
That said, I'd say you could make the grind a bit finer. I noticed the early blonding too but also thought I saw a bit of nice tiger striping in the pour so its hard to say (just from the video) how good or bad that is. I noticed your right shot glass filled a bit higher than the left so in terms of perfection goes, you're not achieving a uniform dose/tamp and are getting a bit more volume on one side than another. As for crema it did look a little on the thin side especially as it hadnt even settled for a few seconds before the video ended.
However, from what I did see it looked not bad at all and as said earlier, if it tastes good then you did a good job! Using a naked pf is the best way to give conclusive feedback though as someone else already mentioned. Next time include video of your dose and tamp too :D
KeenBean Senior Member Joined: 2 May 2007 Posts: 216 Location: Calgary, AB Expertise: I love coffee
Espresso: Andreja Premium Grinder: Mazzer Mini
Posted Mon May 7, 2007, 6:32pm Subject: Re: Requesting Feedback
Thanks guys -
I think you're both correct. I've done a couple "corrective" steps - first, I've ground the beans slightly finer (I think I may have been too fine - still getting used to the grinder) and have made 2 shots that are actually pretty nice in both flavor and appearance. So the first fix was the grind as suggested - now I'm pulling my double in about 27 seconds.
The second fix was actually as suggested by Audiophil - to correct my tamp. I've been dropping my head to counter level to watch my positioning and then applying my pressure, to visually watch for odd angles either in the portafilter or my tamper - I'm hoping I won't have to do this indefinitely, as I think I look like a fool during the tamping process - you ain't gonna see that on any video! :)
However, now I've gotta say I've got a pretty tasty shot out of what I thought may have been a bit of a bean issue - solid crema on top of about 3-4mm and a richer brown tone to it all.
Thanks for the advice... I'm sure it's not the last time I'll ask, and I will try pull my entire technique onto video at some point, as there is too much expertise out there to not tap into it!
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