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A great video from John Backman of Decent Espresso, using the Decent to illustrate the history of espresso machine extraction. It really stops at the present, there should be a part 2 on flow profiling.

Interesting, I've had a Europiccola for a few years now and whilst it took a while to master all the variables I can get a good espresso now without thinking too much about it, but the Decent is pretty cool and now understand why the espresso is different from a lever machine re pressure profile not being constant. 

 

On 02/10/2021 at 8:10 AM, murrmax said:

Interesting, I've had a Europiccola for a few years now and whilst it took a while to master all the variables I can get a good espresso now without thinking too much about it, but the Decent is pretty cool and now understand why the espresso is different from a lever machine re pressure profile not being constant. 

 

Different beans at different roast levels ground with different grinders will benefit from different flow/pressure profiles across the extraction. Different again if you want different drinks - espresso, alonge etc. it allows you to develop a profile specific for that drink.

I've promised myself a tea portafilter for Xmas that will allow me use it to make tea as well

https://servicesphere.com.au/categories/Equipment/EDL?mc_cid=626bb27dbd&mc_eid=1488c261ed

 

I bought a refurbished Unit here 18 months ago.  Never missed a beat.

 

For info.

 

Regards Cazzesman

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Different beans at different roast levels ground with different grinders will benefit from different flow/pressure profiles across the extraction.

 

I do get varying results sometimes great sometimes good, I try to keep things pretty consistent, roast profile, grind,  and with the lever keep the flow consistent or tapering off on delivery. But the decent would certainly take the guesswork out of it and better understand why changes are occurring

55 minutes ago, murrmax said:

 

I do get varying results sometimes great sometimes good, I try to keep things pretty consistent, roast profile, grind,  and with the lever keep the flow consistent or tapering off on delivery. But the decent would certainly take the guesswork out of it and better understand why changes are occurring

The commonest reason for variation between shots is puck preparation, the commonest cause of channeling. The best way to spot poor puck prep is with a bottomless portafilter

On 08/10/2021 at 12:33 PM, proftournesol said:

The commonest reason for variation between shots is puck preparation, the commonest cause of channeling. The best way to spot poor puck prep is with a bottomless portafilter

The quality of burr set is what produces consistency grinds, once quality bimodal burrs are aligned, not worn or chipped and grinding at a optimal rpm, it will reduce the probability of WDT and distribution.

And yes bottomless portafilter is the only way to tell before tasting it

17 hours ago, MAST88 said:

The quality of burr set is what produces consistency grinds, once quality bimodal burrs are aligned, not worn or chipped and grinding at a optimal rpm, it will reduce the probability of WDT and distribution.

And yes bottomless portafilter is the only way to tell before tasting it

flats or conicals?

3 hours ago, proftournesol said:

flats or conicals?

 

I think the reference bimodal refers to a ground from conical burrs? -- not "bimodal burrs" -  

 

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The commonest reason for variation between shots is puck preparation, the commonest cause of channeling. The best way to spot poor puck prep is with a bottomless portafilter

Thanks for the tip, I don't have a bottomless portafilter but might get one, i do mdt the grinds to get rid of clumps 

5 hours ago, proftournesol said:

flats or conicals?

Both

2 hours ago, The Fez said:

 

I think the reference bimodal refers to a ground from conical burrs? -- not "bimodal burrs" -  

 

No, bimodal burrs (for flat burrs) as we’re talking about espresso shots, conicals are bimodal by nature so I didnt need to specify it

On 10/10/2021 at 12:10 AM, MAST88 said:

The quality of burr set is what produces consistency grinds, once quality bimodal burrs are aligned, not worn or chipped and grinding at a optimal rpm, it will reduce the probability of WDT and distribution.

And yes bottomless portafilter is the only way to tell before tasting it

Jean, what grinders do you use?

41 minutes ago, proftournesol said:

Jean, what grinders do you use?

Hi Michael, I’ve had a few

Mazzer Mini, Kony, Robur

Ditting 804, 805

Anfim

EK43 Unimodal SSP, Bimodal (side by side for direct compared)

Weber HG-1, EG-1

Niche Zero

Kafatek Flat Max

I also tested diff baskets, distribution tools, tampers to see what gave me the most consistent extractions

There's no such thing as "too many grinders"😀

I only have one, although I'm about to upgrade it to an M4

 

7 minutes ago, proftournesol said:

There's no such thing as "too many grinders"😀

I only have one, although I'm about to upgrade it to an M4

 

Ah Versalab, never had a chance to try them, they also look very well built. I have settled with the EK (unimodal) as I drink filter 90% of the time, equipments remained unchanged for a few months now, just changing filters. Trying out some exotic roast from The Reformatory Lab 🙂

I also have 4 Barista Hustle Milk Pitchers in Space Black finish 400ml that Im giving away, brand new in boxes, cost around $60/each. 
 

Something small for the members here

Put your name here if you’re interested and pm me for details, can pick up in 2140 or post at your cost

 

https://alternativebrewing.com.au/products/barista-hustle-milk-jug/

Does anyone know of a member that used to be on here . He does coffee machine repairs.  I think he was from Geelong which would be handy. Or can recommend anyone that’s reliable Melbourne western suburbs area. 

 

Cheers Pat 

I don't know one from Geelong, but @coffeemachinist is world-renowned, and located right here in Melbourne.

Just now, Marc said:

I don't know one from Geelong, but @coffeemachinist is world-renowned, and located right here in Melbourne.

Thanks Marc 

25 minutes ago, Marc said:

I don't know one from Geelong, but @coffeemachinist is world-renowned, and located right here in Melbourne.

...and whilst you're visiting, he makes pretty good speakers and electronics

On 11/10/2021 at 7:33 PM, MAST88 said:

Hi Michael, I’ve had a few

Mazzer Mini, Kony, Robur

Ditting 804, 805

Anfim

EK43 Unimodal SSP, Bimodal (side by side for direct compared)

Weber HG-1, EG-1

Niche Zero

Kafatek Flat Max

I also tested diff baskets, distribution tools, tampers to see what gave me the most consistent extractions

you have problems, @proftournesol  can you help?

😁

On 10/10/2021 at 9:43 PM, murrmax said:

Thanks for the tip, I don't have a bottomless portafilter but might get one, i do mdt the grinds to get rid of clumps 

Good luck - it's a steep learning curve because if something isn't right let's just say if it was blood it would look like a murder scene, but very rewarding once you get it right .

 

I only use bottomless now that I have my Decent tamper, tamping cradle for my grinder, and Funnel.  Got it to 99% extractions with no channelling, so no more messy clean up exercises.

22 hours ago, qik_shift said:

Good luck - it's a steep learning curve because if something isn't right let's just say if it was blood it would look like a murder scene, but very rewarding once you get it right .

While there are half and one day courses in "barista skills" the professional qualification as a barista in Italy lasts between 6 and 12 months and then there is an apprenticeship period in the shop. 

On 21/10/2021 at 7:00 PM, qik_shift said:

Good luck - it's a steep learning curve because if something isn't right let's just say if it was blood it would look like a murder scene, but very rewarding once you get it right .

 

I only use bottomless now that I have my Decent tamper, tamping cradle for my grinder, and Funnel.  Got it to 99% extractions with no channelling, so no more messy clean up exercises.

The Gagne and the Decent adaptive profiles are fabulous in this regard, they really help manage channeling and are the way of the future for espresso extraction I think.

A bottomless portafilter won't result in channeling but it will make it bleedingly obvious

I've been skim reading some of the coffee topics here and been thinking about upgrading from my Nespresso lately. Just want to get some advice. 
 

I like the idea of grinding whole beans fresh. Less waste and cheaper than pods. But would only be looking at one of the Breville Barista machines. Are these any good for $6-700? Would I get better results than my current Latissima Touch machine, or would I need to get a serious model? I only drink cappuccino, so don't know if it's worth getting an espresso machine at all.
 

I know you're all into the high end machines and reading a lot of the posts here, is baffling. It seems like a lot of work and the roasting and blending stuff? Sheesh. I'm dumbfounded just by the different bean varieties, But, I'm keen to make better coffee.

Edited November 5, 20214 yr by Esoterica
Correction