Master 2sheds,

Got the delivery this morning just in time for my first coffee.

Tried the Superior House Blend and very good indeed.

Still need more practice and lecture from MASTER!

Grasshopper

I you will be giving the lessons soon JCR33!!!

I you will be giving the lessons soon JCR33!!!

I quite agree. That shot looks sensational

cheers

2sheds

damn that DOES look nice!!!

My problem is determining when to stop extracting. I tend to stop a little short as its better to have a slightly weaker coffee than a bitter one, but I have a bit of trouble determining when the fine line is crossed between crema and 'blonding' (which produces bitterness due to over extraction). Got some fresh beans from Simply Coffee and its made quite a bit of difference, the crema is great, but I am still cautious about extraction time.

I you will be giving the lessons soon JCR33!!!

Waricle,

That's all I can do with Chapter 1 from Master 2Sheds, I am expecting Chapter 2 from Master 2Sheds soon, probably sent by his pigeon.

It is so important to get the right advice and everyone here has been so generous in giving me the info. Credit should go to you all. Thank you!

Anyone using this?

Anyone using this?

Cousin....?

cheers

2sheds

It's art Jim, but not as we know it...

I'm not sure of the planet or species, but I think from the look of it, it must be male

damn that DOES look nice!!!

My problem is determining when to stop extracting. I tend to stop a little short as its better to have a slightly weaker coffee than a bitter one, but I have a bit of trouble determining when the fine line is crossed between crema and 'blonding' (which produces bitterness due to over extraction). Got some fresh beans from Simply Coffee and its made quite a bit of difference, the crema is great, but I am still cautious about extraction time.

rule of thumb - 30mls for a 7g shot. stop extracting when the crema starts becoming lighter (blonding)

Anyone using this?

Careful with that one, JCR. See the resemblance...?

cheers

2sheds

Has anyone here got one of this roaster?

Now that's a serious looking home roaster, Jack Mind you at over $3500, it would want to be. And gas powered. Serious stuff. A bit like a shrunken commercial roaster.

Or how about the 1kg roaster....

There's a guy here who has one.

cheers

2sheds

I was about to pull the trigger on a machine for myself but was torn between a Rancilio Silvia and a Bosch sliding compound mitre saw....Let's just say I'll be drinking instant for a little while longer.

Mind you every time I look at this thread I think....bugger, should have bought the Silvia instead and lived with crooked cuts

it looks like one of those machines that Dr Smith was always left to guard on Lost in Space

it looks like one of those machines that Dr Smith was always left to guard on Lost in Space

Warning! Warning!

cheers

2sheds

Extraction time for a shot of espresso is generally accepted as between 25 to 30 seconds, anything less than 25 is under extracted and more than 30 is over, adjust your grind to achieve these times, you will have to readjust up/down for changes in climatic conditions.

Cheers,

Jon.

damn that DOES look nice!!!

My problem is determining when to stop extracting. I tend to stop a little short as its better to have a slightly weaker coffee than a bitter one, but I have a bit of trouble determining when the fine line is crossed between crema and 'blonding' (which produces bitterness due to over extraction). Got some fresh beans from Simply Coffee and its made quite a bit of difference, the crema is great, but I am still cautious about extraction time.

Extraction time for a shot of espresso is generally accepted as between 25 to 30 seconds, anything less than 25 is under extracted and

Good morning Jon,

I'm a ristretto sort of guy, so I like to make my shots around 15 to 18 seconds (I generally judge by eye - when the liquid becomes pale). I prefer the flavour this way as I get all of the essential oils and little or no bitterness. But for milk based drinks I would aim for 25 seconds.

cheers

2sheds

as 2sheds says, stopping early actually gives you a stronger coffee, as in more intense cofee flavour. Continuing the pour actually dilutes the 'good' coffee flavour with bitterness.

As I said standard espresso 25 to 30 seconds, no bitterness in this range.

(Quote The professional Barista's Handbook Scott Rao 2008). Standards, A "shot"of espresso can mean something different from barista to barista and country to country. For the purposes of this book a shot of espresso will be broadly defined as having the following parameters.

6.5-20 g of grounds to 3/4-1.5 oz (21-42ml) of water.

Extraction pressure 8-9 bar.

Extraction time 20-35 seconds.

Temperature 185-204 degrees f.

As you can see there is room for personal preference, there is no right answer, however remaining within these guide lines will, all things being equal, produce a pretty good result

Cheers,

Jon.

as 2sheds says, stopping early actually gives you a stronger coffee, as in more intense cofee flavour. Continuing the pour actually dilutes the 'good' coffee flavour with bitterness.

Extraction time for a shot of espresso is generally accepted as between 25 to 30 seconds, anything less than 25 is under extracted and more than 30 is over, adjust your grind to achieve these times, you will have to readjust up/down for changes in climatic conditions.

Cheers,

Jon.

When you say a an expresso shot should take approx 25sec to extract, are you talking about a double shot (around 14g, I think)?

Mine only takes about 15 sec at the moment, gotta get a better grinder so I can try and improve on that.

When you guys make milk based drinks do you normally use single or double shots?

Cheers

CJ

Morning Joe, What I'm talking about is a single shot 25-30 seconds, 6.5-20 g of grounds to 3/4-1.5 oz (21-42ml) of water, see my previous post in this thread.

Cheers,

Jon.

When you say a an expresso shot should take approx 25sec to extract, are you talking about a double shot (around 14g, I think)?

Mine only takes about 15 sec at the moment, gotta get a better grinder so I can try and improve on that.

When you guys make milk based drinks do you normally use single or double shots?

Cheers

CJ

so many coffee snobs

I always use a double basket and 99% are milk drinks. If I extract for 25 seconds the bitter taste is very prominent. So I simply shorten it and it tastes great!

don't get too hung up on the extraction time - it's a guide, but look at the crema colour, depth and consistency and most importantly the coffee taste. Experiment with coffee dose, tamp pressure and grind to find out what changes in technique result in changes to taste.

Morning guys,

Wakie wakie! Time for a cuppa,