Espresso Enthusiasts

[Shrink]

That looks very nice, 240rpm is crazily slow. I wonder how it compares to the verslab and the Pro M

I hesitate to mention it, but my grinder, when cranked at it's proper slow but steady pace, turns 100-125 rpms.

I was so hesitant to mention it...but you dragged it out of me!

But seriously, folks...240 rpms is the slowest speed I have ever seen in an electric. I had seen those that run at 450 rpms...but 250 is amazingly slow!!

 

[Kissaragi]

I hesitate to mention it, but my grinder, when cranked at it's proper slow but steady pace, turns 100-125 rpms.

I was so hesitant to mention it...but you dragged it out of me!

But seriously, folks...240 rpms is the slowest speed I have ever seen in an electric. I had seen those that run at 450 rpms...but 250 is amazingly slow!!

Lol, i should have added, slow for an electric grinder

 

[Shrink]

Lol, i should have added, slow for an electric grinder

It truly is an amazing speed for any grinder, especially an electric. I've seen many grinders, even in that insane price range, and they tend to run in the 1000-1200 rpm range. Running at 250 is pretty good, but considering the price, it should also be able to engage in exotic sexual practices, too.

Makes my grinder look like a cheapy!!!

 

[Kissaragi]

It truly is an amazing speed for any grinder, especially an electric. I've seen many grinders, even in that insane price range, and they tend to run in the 1000-1200 rpm range. Running at 250 is pretty good, but considering the price, it should also be able to engage in exotic sexual practices, too.

Makes my grinder look like a cheapy!!!

yes, mine runs at 1000rpm.

Clearly your grinder is a cheapy, i mean they couldn't even afford to put a motor on it

 

[S.B.G]

it should also be able to engage in exotic sexual practices, too.

Oh my!

----
I finally got around to photographing my espresso in the new 5oz bistro cups.

First picture is the Black Cat coffee and as mentioned prior, the gind is very fine and my machine has a difficult time extracting it. It took almost a minute to get this much.

This picture is the Starbucks Kenya blend. The grind is more coarse than the Black Cat and my machine extracts it much easier. I got this amount in about 23 seconds or so.

 

[Shrink]

Oh my!

----
I finally got around to photographing my espresso in the new 5oz bistro cups.

First picture is the Black Cat coffee and as mentioned prior, the gind is very fine and my machine has a difficult time extracting it. It took almost a minute to get this much.

This picture is the Starbucks Kenya blend. The grind is more coarse than the Black Cat and my machine extracts it much easier. I got this amount in about 23 seconds or so.

I don't know what the one minute extraction time Black Cat tasted like...it was a bit over extracted. I think we can safely say the grind is too fine for your machine.

BTW: Nice cups!!

 

[decafjava]

I have a question, maybe already answered on the thread but have not seen it. How often should an espresso machine be cleaned? When I go to good espresso bars, or to folks who are scrupulous about keeping their machines clean the coffee tastes great. At work we have one of those automatic coffee machines-the blend they buy is not bad a commercial brand but it tastes a bit better in other places than here. It is cleaned regularly but as the coffee is free we have high volume-and I assume the bars clean theirs quite often. I find it crappy so don't drink it-for sure the machine itself is one reason as is the blend which is just ok but maybe the cleaniness is another?

 

[Shrink]

I have a question, maybe already answered on the thread but have not seen it. How often should an espresso machine be cleaned? When I go to good espresso bars, or to folks who are scrupulous about keeping their machines clean the coffee tastes great. At work we have one of those automatic coffee machines-the blend they buy is not bad a commercial brand but it tastes a bit better in other places than here. It is cleaned regularly but as the coffee is free we have high volume-and I assume the bars clean theirs quite often. I find it crappy so don't drink it-for sure the machine itself is one reason as is the blend which is just ok but maybe the cleaniness is another?

Hi, decafjava, welcome to the thread of the deeply demented.

In general, keeping your espresso machine clean is a must. It just won't work properly, and won't produce the best coffee that particular type of machine is capable of producing.I don't know anything about office-type machines. Those are the one cup machines...right? There should be a way to clean it...it should be in the Owners Manual.

About the coffee. although a clean machine might make some difference, the most important element in making decent coffee is the BEANS, or pre-ground blend. The quality of the beans, it's freshness, the proper grind, etc. all are essential. With coffee, you can have the best machine in the world, if you put crappy coffee in, you will get crappy coffee out...GIGO.

I'm probably not being much help since you are using an office one-cup, god-knows-how-old-the-coffee-is machine. But keeping it clean certainly won't hurt!

BTW: much of what is discussed in this thread has to do with home coffee making. I hope you will feel free to ask any questions, or add your information, about that area, too. This is a fun thread, with wonderfully helpful folks who LOVE to talk all areas of coffee, coffee making, equipment...everything.

 

[decafjava]

Thanks Shrink, I actually use a Baletti pot at home. and also make Turkish coffee* as well (being of Greek ancestry *gasp*). I had an acid reflux issue last year due to many factors, but as that is under control now so drink far less coffee. Quality rather than quantity.

At work we have some monstrous ancient thing - yes one cup - and some other colleagues have a nespresso machine. The nespreso is better but still not the real thing. I might at some point invest in a good small machine for my flat though I enjoy using the stove top for coffee. Clean equipment and good beans are musts of course I agree.

But this thread is a lot of fun, I certainly have had great coffee in many places, Italy, Turkey, Greece, Serbia and the good old Canada/USA.

*Turkish coffee is actually Ottoman coffee since it came from Arabia through the Turks to the Balkans and is very nice in each of its variations.

 

[Shrink]

Thanks Shrink, I actually use a Baletti pot at home. and also make Turkish coffee* as well (being of Greek ancestry *gasp*). I had an acid reflux issue last year due to many factors, but as that is under control now so drink far less coffee. Quality rather than quantity.

At work we have some monstrous ancient thing - yes one cup - and some other colleagues have a nespresso machine. The nespreso is better but still not the real thing. I might at some point invest in a good small machine for my flat though I enjoy using the stove top for coffee. Clean equipment and good beans are musts of course I agree.

But this thread is a lot of fun, I certainly have had great coffee in many places, Italy, Turkey, Greece, Serbia and the good old Canada/USA.

*Turkish coffee is actually Ottoman coffee since it came from Arabia through the Turks to the Balkans and is very nice in each of its variations.

Hey, terrific that you have all that experience. I'm sure that many will want to talk about coffee with you.

We have several "regulars" who use a Bialetti pot. For one, Scepticalscribe has a very old and beloved Bialetti pot that she uses when home.

I, too, have GERD. Happily mine is under good control (weight loss plus meds). so I can indulge my daily 4-5 double shot espresso consumption comfortably. And, if I might say so (since no one else is around to pull me up short for blowing my own horn) I have both quantity and quality!

Stay with us, and share your experiences and expertise with us all.

 

[Kissaragi]

I spend 30 seconds reading in here and i want another coffee!

 

[Shrink]

I spend 30 seconds reading in here and i want another coffee!

Same here...I just finished one.

I'm sharing your excuse...it's all because of the thread...

 

[decafjava]

"Weight loss and meds" worked for me too-better than facing a bypass like my Dad had to do in 2010 (albeit he had a stressful job as VP in maritime construction). He never was much for exercise, though now he walks a lot. I do like sports and am far less stressed-figure better get a grip now in my 40s before I hit late 60s with heart disease. So GERD was a blessing.

 

[Kissaragi]

Same here...I just finished one.

I'm sharing your excuse...it's all because of the thread...

Finally, we have a good excuse!

 

[Shrink]

I'm trying a new single origin bean ...Aged Sumatra Aceh Pwani - 2007 Vintage!!

I usually use the Sweet Marias espresso blends, but this is a new bean for me, although it is also considered an espresso intended bean. When I read the cupping review, it said "not for the faint of heart"...which, being an immature child, I took as a challenge.

It presents an interesting roasting challenge. All the other green (unroasted) beans are actually tan in color. When I roast, I use two cues to tell me when to stop the roast and go into the cooling cycle...olfactory and visual cues. My roaster has an interesting thing it does which makes roasting a bit of a challenge and requires some guesswork. It's called "coasting". When I stop the roasting cycle, it automatically goes into the cooling cycle. BUT, for the first couple of minutes, there is enough heat in the roasting chamber that the beans CONTINUE to roast even though it is in the cooling cycle. That means I have to stop the roasting cycle BEFORE the beans are the color (darkness) I want, and let them reach that color during the coasting period.

Anyway, these Sumatra beans are brown, instead of tan, right out of the coffee cherry. Also, they are best when roasted a little lighter than my normal roast. So guessing when to stop the roasting cycle was a real stab in the dark.

Well, I did the roast. The Sumatra beans came out a little darker than I wanted. Definitely not throw aways, but a bit dark. I won't know how they taste for a few days, as they have to "rest" for 3-4 days before use.

I'll keep you posted... assuming anyone is not so totally bored out of their skulls by now to read the follow up!!

 

[Kissaragi]

I'm trying a new single origin bean ...Aged Sumatra Aceh Pwani - 2007 Vintage!!

I usually use the Sweet Marias espresso blends, but this is a new bean for me, although it is also considered an espresso intended bean. When I read the cupping review, it said "not for the faint of heart"...which, being an immature child, I took as a challenge.

It presents an interesting roasting challenge. All the other green (unroasted) beans are actually tan in color. When I roast, I use two cues to tell me when to stop the roast and go into the cooling cycle...olfactory and visual cues. My roaster has an interesting thing it does which makes roasting a bit of a challenge and requires some guesswork. It's called "coasting". When I stop the roasting cycle, it automatically goes into the cooling cycle. BUT, for the first couple of minutes, there is enough heat in the roasting chamber that the beans CONTINUE to roast even though it is in the cooling cycle. That means I have to stop the roasting cycle BEFORE the beans are the color (darkness) I want, and let them reach that color during the coasting period.

Anyway, these Sumatra beans are brown, instead of tan, right out of the coffee cherry. Also, they are best when roasted a little lighter than my normal roast. So guessing when to stop the roasting cycle was a real stab in the dark.

Well, I did the roast. The Sumatra beans came out a little darker than I wanted. Definitely not throw aways, but a bit dark. I won't know how they taste for a few days, as they have to "rest" for 3-4 days before use.

I'll keep you posted... assuming anyone is not so totally bored out of their skulls by now to read the follow up!!

That is a seriously aged coffee. I was drinking some wine thats younger than that last night! How is the roasting going?

 

[decafjava]

2007! Yea that is indeed aged coffee. I never knew such a thing existed as I assumed coffee should be roasted/drunk fairly fresh after picking, obviously not as fresh as after roasting and grinding but not 6 years! Keep us posted.

 

[Shrink]

That is a seriously aged coffee. I was drinking some wine thats younger than that last night! How is the roasting going?

The roast was hard to do, as the beans, rather than the tan color of most green beans, are brown. When I roast, aside from the smell of the smoke produced, the visual cue of the color determines when I stop the roast. There is also the phenomenon of "coasting". When I stop the roast cycle, and it automatically goes into the cooling cycle, there is still enough heat in the beans and the roasting chamber that the beans continue to roast for a few minutes, even though it's in the cooling cycle. So one must do a little guessing of when to stop the roast cycle, because it must be stopped BEFORE you reach the desired roast color, and then let the coasting period finish the roast.So, as a result, when I did the roast, I was unsure of when to stop the roasting cycle, and they came out a bit darker than I intended. (Full City+ edging over a bit too far into Vienna roast). But it's not a throw away...and I will try it Friday or Saturday after it has had the necessary 3-4 days rest.

BTW...I'm assuming it was a red wine. For a white, it might actually be a tad old!!

2007! Yea that is indeed aged coffee. I never knew such a thing existed as I assumed coffee should be roasted/drunk fairly fresh after picking, obviously not as fresh as after roasting and grinding but not 6 years! Keep us posted.

I thought the same thing about the age of coffee. But some coffee (a single origin bean in this case) when properly stored, age well.

Or there is another possibility...they had this crap lying around and had to get rid of it, and saw suckers like me coming miles down the road!!

I will keep you guys posted...

 

[rhett7660]

Finally, we have a good excuse!

Bad or good, there is always an excuse....!!!

 

[ijohn.8.80]

I'm trying a new single origin bean ...Aged Sumatra Aceh Pwani - 2007 Vintage!!
<snip>
I'll keep you posted... assuming anyone is not so totally bored out of their skulls by now to read the follow up!!

Fascinating stuff Shrink! I always assumed that beans would be best freshest, I did know about leaving fresh roasted beans for a few days to mature and balance out their oils. Thanks for the share.

I used to manage a pet shop back in the mid 90's and across the arcade from us there was a coffee roasting and sales stall. I loved the way our store would fill with that wonderful slightly burnt toast aroma several times a day!

 

[Shrink]

Fascinating stuff Shrink! I always assumed that beans would be best freshest, I did know about leaving fresh roasted beans for a few days to mature and balance out their oils. Thanks for the share.

I used to manage a pet shop back in the mid 90's and across the arcade from us there was a coffee roasting and sales stall. I loved the way our store would fill with that wonderful slightly burnt toast aroma several times a day!

Not that you asked, but what happens during the resting period is that the beans off-gass CO2. You take the freshly roasted beans, right out of the roaster, and put it in a canister that has a one way valve or filter. The filter lets the CO2 out, but keeps O2 from getting in. (O2 is one of the four bad things for coffee...the other three are sunlight, heat, and moisture). As the CO2 fills the canister, it pushes the O2 out, and makes it an air free environment until you open the canister. Different beans need different rest periods. Most are fine with 1-2 days, but the Sumatran has a 3-4 day recommendation.

The Pompous Pedant with a Penchant for the Ponderous and Prolix Strikes Again!!!

 

[ijohn.8.80]

Not that you asked, but what happens during the resting period is that the beans off-gass CO2. You take the freshly roasted beans, right out of the roaster, and put it in a canister that has a one way valve or filter. The filter lets the CO2 out, but keeps O2 from getting in. (O2 is one of the four bad things for coffee...the other three are sunlight, heat, and moisture). As the CO2 fills the canister, it pushes the O2 out, and makes it an air free environment until you open the canister. Different beans need different rest periods. Most are fine with 1-2 days, but the Sumatran has a 3-4 day recommendation.

The Pompous Pedant with a Penchant for the Ponderous and Prolix Strikes Again!!!

Shrink, that is some serious esoteric knowledge that you have for your coffee!

My roaster just said the oils needed to settle through the bean again! I'll have to impress (or confuse) him with my new-found knowledge.

 

[Shrink]

Shrink, that is some serious esoteric knowledge that you have for your coffee!

My roaster just said the oils needed to settle through the bean again! I'll have to impress (or confuse) him with my new-found knowledge.

i'm sure your guy is right, too.

As far as esoteric knowledge goes...occasionally I'll Google a question about coffee, and end up on one of the coffee freak fora. Compared to those folks, I'm a know-nothing, lightweight dilettante! I mean the minutia they know blows me away. And then, unfortunately for the readers of my posts, I remember all that crap and spew it out all over you poor folks here.

But thanks for the kind words...they are appreciated!!

 

[Kissaragi]

Shrink, that is some serious esoteric knowledge that you have for your coffee!

My roaster just said the oils needed to settle through the bean again! I'll have to impress (or confuse) him with my new-found knowledge.

I have never heard anyone say that...

The resting is always for outgassing as far as i know.

 

[ijohn.8.80]

I have never heard anyone say that...

The resting is always for outgassing as far as i know.

I think what he was getting at is to do with some of the lighter oils being reabsorbed back into the bean after roasting. This is in regard of a medium to light roasted bean. Heavy roasted beans have lost/expressed most all of the lighter oils during the heating process.