Coffeenoobie Senior Member Joined: 11 Dec 2011 Posts: 3,063 Location: PNW Expertise: I like coffee
Espresso: N S Oscar Grinder: K30 & Vario W
Posted Mon Sep 9, 2013, 7:51am Subject: Re: Would you drink it or sink it?
I was not playing. I was giving advice. I just watched the tape. I would probably drink it. I know I have drunk uglier shots. But I use milk.... so I can get by with some not so great shots. Also, I tend to give those to my husband, *shhh don't tell him.
Buying advice: GRINDER GRINDER GRINDER. Don't cheap out on the grinder.
DeanOK Senior Member Joined: 24 Sep 2012 Posts: 747 Location: OK Expertise: I like coffee
Espresso: QM Vetrano 2B Grinder: Fort'e GP
Posted Mon Sep 9, 2013, 3:48pm Subject: Re: Would you drink it or sink it?
Thanks all.... here is the edit info I added to the first post in this thread:
Edit 9/9/13 at 6:47PM central time:
Ok, for those that didn't realize it, I knew when I started that this was not a great shot. Hence the reason for the title of the thread. I did drink it. It was not great, but not the worst I have been able to produce either. In fact, I have produced many that were not so good back when I had pressure problems with my old machine.
I always have trouble describing sour and bitter. I drank the shot in milk, so my description would have been "bland". Most of my sampling of straight shots of espresso is limited to a very small amount. I actually feel I do a better job judging a shot by the smell. Seems to me that there is a sweetness to the aroma that reminds me of chewing tobacco and maybe a little citrus sometimes. Don't ask my how I refined that weird way to describe coffee aroma and learned to trust it.... because I don't know. This also doesn't work on drip coffee.
You may wonder why I was pulled down so tight on my grind. Well, I saw all of those videos of those slayer shots that were thick as mud at first, and I was trying to reproduce that... without much success. I have pretty tight on my grind the last few days trying to keep my shots thick at first thinking I could find a taste profile that I have never found before. Even the 25 second shot I posted separately a few days ago was pretty fine on the grind... but I have noticed some things: The crema is actually lighter in color when I try to keep the grind fine. That surprised me. I have much darker crema when I coarsen the grind and try to yield 32-36 grams from 18 grams of coffee in about 25-28 seconds from pump on.
This entire last week has been nothing but changes and trying new things for me because the V2B makes it very easy for me to make slight changes and be able to repeat the results. This machine is much more than I expected and even though I was afraid I would have buyer's remorse, I am glad I have it. I love how repeatable the machine is. I have been making espresso since the late 90's and today was the first time I was sure I had seen tiger striping.... that was a pretty good feeling. I am still varying grind and pull time and enjoying the opportunity to taste all of the different tastes, but so far the only shot I have sinked was the very first one I made simply because my grind was too far off. Some of those shots were not too great, some of them pretty darn good. One was probably the best I have ever made.
I look forward to sharpening my skills and I am very appreciative of all those of you that helped me through the dark days when my pressure was way low on my old machine and I was sinking shot after shot. Some of you always gave me the benefit of the doubt and I appreciate that.
You won't really be able to get thick almost syrupy looking pours (mud as you said) in the way that the Slayer and others do, like a Lever, b/c of their pressure profiling (or even ones that adapted it to the GS3). Not to say you can't make great shots with this class of machines, obviously lol, just pressure profiling can make a noticeable difference in the pours and extraction. Even playing with a lever machine its amazing how much different the same beans can taste.
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