☕ Coffee ☕: Ingredients, Roasting, Grinding, Brewing, and Tasting

[pshankstar]

Hey guys, a few questions now that we've used this a couple of times over the weekend:

1) What the heck is the ppf?
2) The manual on this sucks...in three different places it lists different warm up times - which is correct (or what do you do):

• Let warm up for 15 minutes?
• Let warm up just until the green OK light comes on
• Let warm up for 30 minutes (by the way, this is cruel for somebody that wants espresso in the morning )

The PPD I believe is called the pressurized portafilter or something like that. It’s the nipple piece that screws on and off the small basket. If that makes sense. Here’s a link to the method I used to remove it.


If I’m just making a shot I wait till the light turns green and make the shot. I feel like to steam milk and get it nice and hot, I have to do it several times which is a pain. But normally I’ll turn it on in the morning to heat up while getting things going and sometimes I catch it right after it gives the green light and others a little longer. Depends on how distracted I am.

I’m still new and learning it myself so I may be off but it’s what I’ve done for the two months I’ve owned it and used it (mainly the weekends). I hope it helps!

 

[MaxStout]

2) The manual on this sucks...in three different places it lists different warm up times - which is correct (or what do you do):

• Let warm up for 15 minutes?
• Let warm up just until the green OK light comes on
• Let warm up for 30 minutes (by the way, this is cruel for somebody that wants espresso in the morning )

I've found that the green light comes on after just a few minutes and that's a little too soon for me. Not adequately preheated at that point. Give it 10-15 minutes. Don't wait 30--that's just torture.

 

[TallDan]

Nope, I stuck with this because I loved it so much. Now I just double it, so 1 tbsp bourbon and 16 oz of beans. Using a mason jar makes it a little easier to transport the beans back and forth, too. I used to use an old bottle but trying to get beans into and out of a bourbon bottle is pointless and frustrating.

I've seen so many people's opinions on bourbon aging beans, it's gotten to be sort of annoying. Everyone either A) thinks their way is the right way, or B) they think it doesn't work at all because their experiment(s) didn't turn out.

That said, I'm sure if you try a few different things you might find something you like better; there's probably many right ways.

I put a tablespoon of bourbon and a pound of beans in a jar on Saturday and gave them an occasional shake when i thought of it. It seems like they soaked it all up within a day or so. I'll give it at least a few more days before I roast.

agreed. this coffee after 3 days rest is great. one of the best ive had in quite a long time. blueberry notes are def. ripe & sweet. very good stuff

Got an artisan graph? (or did you post it and i should go back and find it?)

Mine is still somewhere in the middle of the country at the fickle hands of UPS. For some reason, the more you guys talk about how great it is I feel like my packaged is going to get hijacked.

Mine is close, arrived at the CACH this morning.

 

[TallDan]

I've found that the green light comes on after just a few minutes and that's a little too soon for me. Not adequately preheated at that point. Give it 10-15 minutes. Don't wait 30--that's just torture.

I usually let my silvia warm up 30min before use. It's probably overkill for a small machine, but you want it at a steady state to get consistent shots. Is there a way to put a thermometer on the group or boiler to monitor temps? Without a PID, the silvia fluctuates a lot, which led to people "surfing" the temps to get consistent shots.

 

[MaxStout]

I'm not the most patient guy, but maybe I'll try waiting 30 next time I use mine.

 

[Kealia]

The PPD I believe is called the pressurized portafilter or something like that. It’s the nipple piece that screws on and off the small basket. If that makes sense. Here’s a link to the method I used to remove it.

That makes sense and the video is super-clear, thanks.
The follow-up question is WHY take that off? What does that do (or prevent)?

 

[TallDan]

I'm not the most patient guy, but maybe I'll try waiting 30 next time I use mine.

Routine in my house is that whoever is up first on a weekend morning turns on Miss Silvia. Most of the time that's my wife and by the time I'm out of bed it's ready to go.

An appliance timer would work too.

 

[Inkleg]

From what I've read up on is the PPF is good for those who buy pre ground coffee. It allows pressue to build before it over comes the spring pressure allowing for more crema and more consistent shot. Since I have a Baratza Vario I knew grinding wouldn't be a problem.
I just my little DeLonghi machine last week and played around with it before ordering this https://www.amazon.com/gp/product/B07JM8F4YS/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1 I just pulled my best tasting shot. It dropped right into the cup holder. It did stick up in the machine when I removed the handle, but came out easy. I was also able to get 15 grams of coffee in it with no problem.

15 minute warm up with a quick purge to remove upper heated water then pull the shot.

 

[Kealia]

I think I can easily solve this..... the first cup is her standard Aeropress while the espresso machine heats up. Problem solved!

 

[Inkleg]

Bella and a double.

 

[jammin]

Got an artisan graph?

 

[TallDan]

Bunn G9-2T HD on CL locally for $150. I really shouldn't...

 

[Inkleg]

@TallDan how are you liking your new Bunn G9-2T HD?

 

[TallDan]

@TallDan how are you liking your new Bunn G9-2T HD?

I don't need another project.

I don't need another grinder.

I should just get the steel burrs for the vario for drip, stick with the HG-1 for espresso and be happy.

Let's see if I can keep myself convinced of these things.

 

[HarborTownBrewing]

I've got about 7 different beans roasted right now that I've been working through...I usually just have 2 different ones so this is kind of overwhelming. This morning i randomly grabbed a bag of Ethiopia Agaro without really thinking about it and made it. Took an unassuming sip and was blown away. Just funny how shocked your senses can be when you have no expectations.

 

[Br3w4u]

I’m getting a little bored of the one dimensional single origin flavors. Does anyone have any advice on making blends?

 

[shelly_belly]

Some basic info here:

https://legacy.sweetmarias.com/library/blending/

 

[Kealia]

We've been playing the espresso machine all week. Look what we made! [emoji3]

Clearly have a lot to learn, though. That Ethiopian that was so great in the Aeropress was harsh and bitter as an espresso shot. Based on what I'm reading, that's no surprise I guess. Most references I see say that Ethiopian s can be very acidic as espresso. Need to start thinking blends, or Columbian beans for a more chocolate shot. Or just need to get better at pulling shots [emoji38]

 

[TallDan]

We've been playing the espresso machine all week. Look what we made! [emoji3]

Clearly have a lot to learn, though. That Ethiopian that was so great in the Aeropress was harsh and bitter as an espresso shot. Based on what I'm reading, that's no surprise I guess. Most references I see say that Ethiopian s can be very acidic as espresso. Need to start thinking blends, or Columbian beans for a more chocolate shot. Or just need to get better at pulling shots [emoji38]

I've had some ethiopians that were not so great as espresso, but were very tasty as a cappuccino. The fats and sugars in the steamed milk will balance out a lot of bitterness.

 

[shelly_belly]

I had the Ethiopia DP Guji Hangadhi this morning as espresso. First shot was 1:3 and it was a blueberry bomb. Medium body and slightly acidic but not too much of an issue. Second one was 1:2. It too was a blueberry bomb. It had more body and the spicy note I usually associate with Ethiopians. When the wife got home from her errand she asked if I was making blueberry muffins. This was my first taste of blueberries and I'm hooked! Beans were city+ roast, 36 hours after roasting. I have some of the same beans at full city+ to try next.

 

[Kealia]

Rookie espresso question: What does 1:3 and 1:2 refer to? Is that a coffee to water ratio?

And if so...how the heck do you measure that when pulling a shot?

 

[shelly_belly]

Yes, coffee to water. I put a small digital scale under my cup. I read 1:3 is the Italian standard. I liked the 1:2 slightly more but 1:3 gives me more to drink! Weighing helps me with repeatability.

 

[MaxStout]

Never thought of weighing my espresso shots, but makes sense. I never know when to shut it off and sometimes pull a shot that's too diluted. Putting a scale under the cup-- I am soooo stealing that idea.

 

[TallDan]

Never thought of weighing my espresso shots, but makes sense. I never know when to shut it off and sometimes pull a shot that's too diluted. Putting a scale under the cup-- I am soooo stealing that idea.

That level of attention really made a difference in my espresso. I weigh all of my shots now.

 

[pshankstar]

I roasted some of that Ethiopian Thursday night that everyone is crazy about right now. Made a pot in the Bonavita drip this morning. Good but no wow factor. Going to wait another two days before making it again. All the cool kids say give it three days rest for it to shine. So I will!
I think this week I’ll increase my roasting production. We have family coming in next weekend to stay for a while so a lot of coffee will be consumed.

 

[psubrewer]

Pulled a couple shots today using the portafilter inkleg linked, good find!

I was getting spraying with does >14g, but it seemed to pull a nice even shot at 13g. I'm really liking the bottomless mod on this machine, otherwise how would you know that your getting even extraction? Next purchase with be a decent tamper I think.

That flair sure looks nice tho.

 

[Br3w4u]

I use a spice bottle from my spice rack as a tamp

 

[shelly_belly]

I use a spice bottle from my spice rack as a tamp

So do I. I've been using the same one for about 15 years now.

 

[TallDan]

Espresso tampers are a funny thing. It’s a simple tool, but has a market that treats them more like jewelry or collectibles than tools.

I still want a tamper that is filled with tungsten (or another high density material) and weighs 30lb so all I need to do* is place it in the portafilter basket momentarily.

*makes it sound easy, right?

 

[MaxStout]

Espresso tampers are a funny thing. It’s a simple tool, but has a market that treats them more like jewelry or collectibles than tools.

I still want a tamper that is filled with tungsten (or another high density material) and weighs 30lb so all I need to do* is place it in the portafilter basket momentarily.

*makes it sound easy, right?

Fill a 1/2 gallon growler with steel shot, invert and set it on the basket.