I use a home made one similar to that, it's worth playing with. The lighter the roast, and the lower the fines your grinder produces the more this starts to matter, with more traditional esspreso roasts and grinders it won't make much difference.This is something I read a few months ago. Seems worth posting now:
Improving Espresso - WDT - What is it and why — meticulist
WDT or the Weiss Distribution Technique to improve espresso extractions.www.meticulist.net
I think if I were to try this, I would play around with a wine cork and some paperclips.
Similar to this:
This crafty person used cleaning tips for a 3d printer, drilled the cork and epoxy to hold them in place.
I would probably just use 5 paperclips straightened and cut to size, putting the cut end into the cork and the smooth end exposed.
Might be fun to play with just for kicks.
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Coffee - do you and how do you consume it?
- Thread starter spacevector
- Start date
You just need to look at the mechanics of ground coffee. Any strucuture coming out of the grinder is incredibly fragile and falls apart at the slightest touch. Why *anyone* believes any of that structure remains after tamping is a mystery.
Because the density doesn't just disappear, lol. It can look even and be all over the place in terms of density.
I must get confoozled easily!
Does this mean that I should NOT be tamping down my delicate little coffee granules?
Will someone report me to
Or are you just trying to make me feel guilty for enjoying my morning quad macchiatos?
Ha. You'd better tamp that sh!t; 30-40# of pressure! Uhh!I must get confoozled easily!
Does this mean that I should NOT be tamping down my delicate little coffee granules?
Will someone report me toChildCoffee Protective Services, or possibly arrest me for unethical treatment of .... coffee beans?
Or are you just trying to make me feel guilty for enjoying my morning quad macchiatos?
LOL indeed. No, it isn't. And even if it were, I guarantee (assuming you are giving more than a bare minimum of tamp pressure) stirring the ground coffee with a pin or pins isn't going to make any difference whatsoever.
This is simply a myth that has evolved from coffee forum echo chambers.
In all seriousness, I assume that it is a fine balance between *grind-size versus *tamp-downforce. Like a seesaw?
Oh wait; The *duration to reach desired yield is the 3rd (?) leg of that seesaw!
I use about 16.2gm at about 35 second pull-duration and [ummmm....], yeah >> how did you know about 30lbs of tamp-downforce?
...I use a lever-machine though and results are with good crema.
Wrong?
Has she been buying that ludicrously expensive** coffee processed through the gut of a civet cat??
(google tells me it is called Kopi Luwak)**about £0.05 per bean.
LOL we just started a convo about beans being used....she lives in the city nearest me, so has a much better choice on fresh roast in any case. The civet shitted coffee....I don't think that would appeal. More about the quality of grind....Has she been buying that ludicrously expensive** coffee processed through the gut of a civet cat??
**about £0.05 per bean.
Nice work.
Yep. People would buy big bags of them steamed with Old Bay, put on big bibs, spread newspaper, and whack them with mallets. That cartoon (by my father) illustrated a newspaper article about traditional Baltimore food. Crabcakes washed down with local Pilsner (Natty Boh, hon) were so popular that you now see Maryland Crab Cakes on gourmet menus in other parts of the country.
Where we live now, the regional stuff includes salt potatoes, beef on weck, garbage plates, and my favorite, sautéed ramps. All things you don't see much in other places.
Gary_G
Active Member
Man those
look good......... miss eating crabs ! ! ! !
KellenVancouver
Major Contributor
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I don't waste time with frills or attempt to turn coffee into some kind of gourmet experience. Waste of time and money.
Black coffee, any source. Get it, drink it quickly, make the day happen.
Black coffee, any source. Get it, drink it quickly, make the day happen.
Speaking of the strong regionality of cuisines in the US, yesterday was a big annual event here, Hot Dog Day. Parades, parties, concerts. Thousands of college students out enjoying the fun and the sudden break of good weather. We set up a kiosk outside the coffeeshop dispensing various forms of liquid caffeine. Just for our own amusement, we had a special, Frito Pie, a very New Mexico dish sold on every block of Santa Fe and Albuquerque (my wife and daughter lived in Santa Fe for some years). Nobody here had ever heard of it. Nonetheless, we sold the hell out of them and it's now a cult item among the students. "So New Mexican food is different than Mexican? Huh."
I still haven't been able to develop a taste for iced coffee, but the students sure have.
I still haven't been able to develop a taste for iced coffee, but the students sure have.
Colonel7
Addicted to Fun and Learning
Where's my pit beef and sno balls?!