Here is an old fashioned French coffee roaster circa 1920 that Sweet Maria's just posted to Twitter. It looks very similar to the one @Shrink has in his kitchen for when he used to roast his own beans. 
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Here is an old fashioned French coffee roaster circa 1920 that Sweet Maria's just posted to Twitter. It looks very similar to the one @Shrink has in his kitchen for when he used to roast his own beans.
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It's the spitting image!
Here is an old fashioned French coffee roaster circa 1920 that Sweet Maria's just posted to Twitter. It looks very similar to the one @Shrink has in his kitchen for when he used to roast his own beans.
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Amazing!
And would you believe it, the roaster is on top of my stove in the kitchen.
BIG stove!
It takes a little more than 5 seconds.
Looking at La Marzocco brews, it seems to take 3 seconds after pressing the button.
Livia 90 doesn't have any pre-infusion, so there shouldn't be such a long delay, right?
That sounds normal to me. My Expobar takes between 3-5 seconds I think, though I've not actually timed it.
I do have a goose neck kettle! I couldn't imagine pouring without one. However, @Scepticalscribe manages without one. Talk about a true baller!Do you have a goose-neck kettle? I find this helps immensely for precisely controlling your pour. Typically, yes, I gradually add water until I reach my desired amount. The first pour is to wet the grinds, and I wait until just before they completely drain (if the grinds are pushed up to the side with a deep hole in the middle, I waited too long). Then I add in maybe 50-100cc increments (admittedly i don't keep careful track), making sure to evenly soak all the grinds, waiting until almost drained, then adding more. I typically use the same cup every morning, so I've gotten accustomed to just how much to pour and when to stop. New mugs can be a bit tricky.
I really appreciate you taking the time to scout those out. Interestingly, Blue Bottle recommends pouring in increments, much like @mobilehaathi 's advice.
I typically shoot for a 3 minute brew time (from bloom to finished cup) for 22g of coffee / 350g of water. What ratios are you guys/gals using?
I do have a goose neck kettle! I couldn't imagine pouring without one. However, @Scepticalscribe manages without one. Talk about a true baller!
I really appreciate you taking the time to scout those out. Interestingly, Blue Bottle recommends pouring in increments, much like @mobilehaathi 's advice.
I typically shoot for a 3 minute brew time (from bloom to finished cup) for 22g of coffee / 350g of water. What ratios are you guys/gals using?
These days I end up with 18-20 coffee and about 300 water, but I find once you're in that general vicinity personal preference takes over the fine adjustments. Some days I want it a bit stronger and others a bit weaker. Sounds like you're spot on, and, most importantly, if you're enjoying your brews then you're doing it right.
For what it's worth, when using a press, I use 40 grams of grind to 400 grams of water. I allow 7:00 to 7:30 brew time, depending upon the bean blend.
I in no way want to sound like a downer, but I haven't been enjoying my brews.
They come out either under extracted or over extracted. It's a pain in the rear, as my brew time and ratios seem to be good. That's why I've been concerned about my pour, as it's the only variable that has the potential to change from brew to brew.Once in a blue moon I'll get that perfect pour over. And boy is it a thing of beauty. You guys know what it's like.
I in no way want to sound like a downer, but I haven't been enjoying my brews.
Once in a blue moon I'll get that perfect pour over. And boy is it a thing of beauty. You guys know what it's like.
Ahh, hmmmmm. Are you sure your grind is where is should be? Are you using a burr grinder? What are you using for your pour over set up?
I in no way want to sound like a downer, but I haven't been enjoying my brews.
Once in a blue moon I'll get that perfect pour over. And boy is it a thing of beauty. You guys know what it's like.
Read what @mobilehaathi has asked; if your other variables are sound, the pour should not be an issue.
Some very pertinent questions.
Are higher end machines better with pressure control, such that it's quicker and more uniform throughout the brew?
I do have a goose neck kettle! I couldn't imagine pouring without one. However, @Scepticalscribe manages without one. Talk about a true baller!
I really appreciate you taking the time to scout those out. Interestingly, Blue Bottle recommends pouring in increments, much like @mobilehaathi 's advice.
I typically shoot for a 3 minute brew time (from bloom to finished cup) for 22g of coffee / 350g of water. What ratios are you guys/gals using?
I am not quite as.........incredibly precise......as some others are who post here, but there is considerable consistency in what I do and how I prepare my coffee.
The Pasquini Liva 90 is already a fairly high-end machine and a decent one at that. The only real compromising feature it has, and it’s a matter of opinion by some, is that it uses a proprietary brew group - they don't use the industry standard E61 brew group. Gail at Seattle Coffee Gear says that is one of two things she would change on this machine, the other being adding a no-burn steam wand.
If you want that more consistent pressure throughout the brew, you don't have to spend a boat load of money for it, just look for a well respected machine with the E61 brew group in it. I've had the Expobar Office Lever now for almost 2 months and I like it a lot. I also considered the Rocket Apartmento espresso machine as well.
Going up in price brackets from here isn't going to really yield you much more in consistency but can offer you other features like a PID temperature control so you can set your own temperatures, and other add on features.
Oh my...oh my...just listen to the boy!
Ain't he just the cats pajamas!
An exceedingly attentive and enthusiastic student of the kind to make any teacher/mentor/guide very proud.
Well I did it; I put together an office brewing kit with stuff that was sitting on the shelf at home not currently being used.
It's all tucked away in my own office, not the break room, so that no one else should be messing with it.
- BonJour French Press
- Electric kettle
- Baratza Encore grinder
- Friis container
- Liquid Amber beans
It's all tucked away in my own office, not the break room, so that no one else should be messing with it.
Ah, beautiful. Just beautiful. A still life for the modern office in all of its glory.
As our mentor @Shrink has mentioned on more than a few occasions, once you embark upon this journey into coffee perfection, that particular rabbit hole is steep.....and there is no return.......
And, not to be outdone by Mr. @Shrink in the quantity of Friis containers each of us has, I ordered another one, a black one this time, to replace the one I brought into the office, at home. So I expect that Shrink will be ordering at least one or two more to stay ahead of me in this game.
And, not to be outdone by Mr. @Shrink in the quantity of Friis containers each of us has, I ordered another one, a black one this time, to replace the one I brought into the office, at home. So I expect that Shrink will be ordering at least one or two more to stay ahead of me in this game.
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Ah, guys. Guys.
Sigh.
I have never been able to understand the introduction of a............competitive element to quality of life issues of the kind governed by coffee consumption and preferences....
And, not to be outdone by Mr. @Shrink in the quantity of Friis containers each of us has, I ordered another one, a black one this time, to replace the one I brought into the office, at home. So I expect that Shrink will be ordering at least one or two more to stay ahead of me in this game.(Emphasis added)
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Ahh, gakusei does not understand the true depth of his sensei's wisdom.
To know when all has been completed, when yin and yang are in perfect balance, is only knowledge attained by the sensei. Gakusei can only follow sensei to gain his wisdom and tranquility.
In short, grasshopper...not on your life!