I'm fantasizing over the Bianca.
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Coffee - do you and how do you consume it?
- Thread starter spacevector
- Start date
devopsprodude
Senior Member
Recently got Philips 4300 superautomatic espresso machine with Lattego and it is fantastic. Absolutely amazing product. My coffee intake has increased significantly since purchasing it. Also switched to using Bottomless to ensure I always have decaf on hand. If you want to try it out, we both can get a free bag if you use my link https://www.bottomless.com/referral/AScoble6818
itz_all_about_the_music
Active Member
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Do members read fiction or non-fiction? WHO CARES. Similarly, why is this an audio science topic of interest? Maybe try Martha Stewart instead. Less science, more chitty-chatty there.
Peace.
TimW
Major Contributor
Well, you could always go and report this entire thread to a Mod if you are so insulted in us posting here.
While you're at it, there are the Photography threads.
The Beer thread.
Spirit thread.
Wine thread.
Cars, watches...
*shrugs
Have a beautiful day!
So sez the Martian... without either stating his uptake of preference or revealing locational clues...
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- Gorgeous set-up, if only you can put that Baratza grinder in the witness-protection plan and out of site.
- Have you tried one of these "Coffee Levelers/Spreaders'? I find them quite useful but ymmv...
I know some Baristas that love those. Others that hate them.
I think the most common concern is voiced about the tendency to begin compacting the grind before it is level. In that regard it is just treated as a convenience tool no different than leveling by finger.
What I've started to see a little more frequently around some local shops is these things:
(There is another brand called normcore I think, with a similar tool that only uses three tines. Ive also seen one that has little loops at the end.)
Anyway, the story I'm hearing is that these are great for distributing the grind easily, without any settling or compression, and the help break up clumps if you have any.
I've watched. I've never seen any Barista actually use one in the shops that have them.
(But the theory behind it is wonderful. )
I think the most common concern is voiced about the tendency to begin compacting the grind before it is level. In that regard it is just treated as a convenience tool no different than leveling by finger.
What I've started to see a little more frequently around some local shops is these things:
LeverCraft WDT Distribution Tool - Shipping 12/12
NOW ACCEPTING PRE-ORDERS FOR WDT TOOLS We will ship your pre-ordered WDT tool just as soon as it comes off the production line. The last WDT espresso distribution tool you will ever need. The WDT tools on the market just weren't cutting it, so we made our own. This is fully adjustable so...
levercraftcoffee.com
Anyway, the story I'm hearing is that these are great for distributing the grind easily, without any settling or compression, and the help break up clumps if you have any.
I've watched. I've never seen any Barista actually use one in the shops that have them.
(But the theory behind it is wonderful.
)
I tried out a dog-brush type (6 tines) of a similar tool but I could not figure out why I would need (or use) one.
I found that it makes a mess.
While grinding, I continually rotate the basket (about 3 rotations/16gm) while banging its bottom on the two rubberized stops about 10cm from the spout.
Since we try a lot of coffee varieties, I find that I have to make micro-adjustments to the grind, most times. Such an adjustment also becomes necessary on the leveler/spreader, as with my Sonny grinder.
I don't know how the automatic grinders determine how fine to grind...
There's a good reason the baristas don't use them. They're coffee focussed snake oilI know some Baristas that love those. Others that hate them.
I think the most common concern is voiced about the tendency to begin compacting the grind before it is level. In that regard it is just treated as a convenience tool no different than leveling by finger.
What I've started to see a little more frequently around some local shops is these things:
View attachment 203410
(There is another brand called normcore I think, with a similar tool that only uses three tines. Ive also seen one that has little loops at the end.)LeverCraft WDT Distribution Tool - Shipping 12/12
NOW ACCEPTING PRE-ORDERS FOR WDT TOOLS We will ship your pre-ordered WDT tool just as soon as it comes off the production line. The last WDT espresso distribution tool you will ever need. The WDT tools on the market just weren't cutting it, so we made our own. This is fully adjustable so...levercraftcoffee.com
Anyway, the story I'm hearing is that these are great for distributing the grind easily, without any settling or compression, and the help break up clumps if you have any.
I've watched. I've never seen any Barista actually use one in the shops that have them.
(But the theory behind it is wonderful.
It really doesn’t matter how the loose grind is distributed…ones you’ve put about 3lbs per sq inch into the tamp, it’ll be even.
Count Arthur
Major Contributor
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There's a good reason the baristas don't use them. They're coffee focussed snake oil
It really doesn’t matter how the loose grind is distributed…ones you’ve put about 3lbs per sq inch into the tamp, it’ll be even.
I bought a cheap one on Ebay to try it out - I couldn't tell the difference.
Are you sure you did a double blind taste test???
Absolutely a must, rotating the portafilter while dosing. You can achieve a fairly even distribution with some minor mounding that does not affect shot quality.
(I actually watched a guy dose into a demitasse and then spoon the grind into the portafilter.
I about jumped over the counter and throttled him!Likewise, I adjust my grinder, too. Most Baristas need to throughout the day. It only makes sense.
Auto Grinders are evil. We had them in our shop and were instructed to use them if it was busy. In a 12 or 16oz Latte, it doesn't matter. But never in a Cortado, Cap or straight Spro. They have to be adjusted, too. The ones we used had an access panel where you could find some adjustment points that would determine grind, dose and tamp. I never played with adjusting them. Just saw our technician do it one day while I was working.
It made a great shot right then. The next day? @$$.
This.There's a good reason the baristas don't use them. They're coffee focussed snake oil
It really doesn’t matter how the loose grind is distributed…ones you’ve put about 3lbs per sq inch into the tamp, it’ll be even.
I always did the NSEW finger level technique. A good friend used a Stockfleth variation.
9 Distribution Methods for Making Espresso - La Marzocco Home
— Ask any home barista how they distribute their grounds and you’re bound to get a fascinating variety of answers. Distribution techniques are tradition—over time […]
home.lamarzoccousa.com
The thing is, when you have 15 people in line and you probably need to pull 20 some odd shots... You don't have time to get fancy.
That has very much not been my experience with regional foods in the US. Where I grew up, everyone ate soft shell crabs, crabcakes, and oysters. Old Bay was the seasoning of choice. I saw very little of that in all the other places I’ve lived.
Started drinking coffee as a kid, a little milk, no sugar. By the time I hit my teen years, the milk was gone. The thing I delayed on enjoying was wine- hated the stuff until I was in my 20s.
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Seriously? You end your snarky off-topic jab with "Peace?"
How passive aggressive of you.
I am more of an aggressive-passive!
Especially since I have a lever espresso machine which requires some aggressiveness with the lever when pulling shots.
I, then, pass the first machiatto to my mate.
She likes me that way, in the mornings.