Видео

I use the Pressensor app along with the Acaia Lunar to measure flow. This combined with the pressure gauge at the group head is adequate. I would like to use the Pressensor though!

peter@timemore.com was very helpful and sorted it out fairly quickly. I would suggest contacting him

@@UnderstandingCoffee Thanks you so much, finally replacement the circuit board, Now how long will this new circuit board last?

I’ve not had any issues so far !

Glad you found it helpful!

Superficial WDT is required simply to level the puck. Have you seen the more recent video by Lance on how he makes espresso? In that video, he uses the WDT tool after shaking.

@@UnderstandingCoffee So what would be the specifics of the blind shaker? Is it really necessary?

@@Mfuaothe shaker provides the densification which allows for better extraction. The WDT tool should not go deep, just 1-2 mm. It’s simply to make the puck surface level.

@@UnderstandingCoffee Thanks for the answers, can I ask you one more thing that has nothing to do with this video itself? so I bought the breville smart grinder grinder and an oster perfect brew espresso machine (compact version with 51mm filter, I adjusted the burr to 3 and set it to grind 05 and still my espresso comes out in 12 seconds. I don't know if it's the pressurized filter or the fault of coffee with old roasts that my coffee always comes out very fast and acidic and the machine always indicates the minimum pressure, could the pressurized filter be the problem? or is it something else?

No problem. I am not familiar with the oster. If the roast is old, you will not get a good extraction and it will run fast. Try using coffee that has been roasted less than six weeks prior. Also I just realised you are using a pressurised portafilter. WDT or shaking really doesn’t really matter in that case as the resistance is generated by the small opening at the portafilter rather than the puck.

Slow feeding with the 078S results in coarser grinds. With extreme slow feeding, 1-2 beans per second, the burrs have to be almost touching each other to get anything usable. Good for turbo shots though.

@@UnderstandingCoffee Ah okay, interesting, not my realm though, I'm only into filter. :)

@@InVacuoMight be worth trying for filter as you will get less fines. Certainly sprovers do benefit from slow feeding.

@@UnderstandingCoffee Will definitely have a play when the 078 arrives (still gotta wait another month 😭)

It’s simply a 2x mirror stuck to a car vent phone holder!

Shaking time is a variable in itself! The duration of shaking has an impact on extraction. Try it out. 5 times is ok for turbo shot.

All the steps are necessary to get the best out of the coffee. Cannot think of any other term to better describe them. You can still get good coffee without but it will not be the best.

What machine are you using? Can you adjust the steam temperature? The trick is to get the air in quickly within the first few seconds and the rest of the time should be used for incorporating the microfoam

Thanks for your comment. You should carefully evaluate techniques before jumping on the bandwagon. Slow feeding works well for filter as it reduces the amount of fines. For espresso, it does not work, especially with the 078S. The grinds are coarse and the lack of fines results in poor puck integrity. With extreme slow feeding, for some coffees, the burrs need to be almost touching to get a decent puck resistance. For turbo shots, it might be ok but this is not my preference. Also, the rate of feed is another variable that we cannot control leading to inconsistency. I have set my rpm at 1100 which is the most stable setting. There is no difference between a hot and cold start at this setting. The grinder is powerful enough and does not stall with cold starts.

I don’t do RDT. It doesn’t really make a massive difference and it’s another variable that can go wrong.

It had about 3 kg through it I think. After the first 500 gm, the coffee was pretty good. Now after about 6-7 kg, it’s excellent. I think largely this is because of experience rather than seasoning.

@@UnderstandingCoffee I imagine so. Thanks for the answer. When you pointed out, that it was hard to get good light roast shots at 1400 rpm, I thought to myself, maybe this is related to why many people say that the machine needs 7kg seasoning and others say they had no issues. In stock settings, it seems to be set to 1400 rpm (it was in my case). I don't mean to be rude, but I wonder if those people tried to use lower rpms first, or stayed at the 1400 rpm at all times.

Great! 1100 rpm is absolutely the most stable setting!

Not really. I can’t see how the puck screen will affect the lever. If you haven’t already tried, I would suggest lubricating the lever. support.clivecoffee.com/en/e61-cam-lubrication-brew-lever

@@UnderstandingCoffee I have had the Bianca over 2 years and havent needed to lubricate. Quite a few people are saying the screen blocks coffee oils from lubricating the lever and creates a squeaky lever after a while.

I haven’t noticed anything tbh. I haven’t had to clean as much since using the puck screen. I still continue to backflush using a cleaning tablet every 4- 6 months depending on use. This stops the coffee oils from accumulating. The cam mechanism should be lubricated every time you do this. coffeetime.wikidot.com/e61-lubrication

Great suggestion! You still need to remove the funnel to get rid of the ridge made by it.

That in itself is a big reason to use one. Subjectively the extractions look better, but I appreciate a good-looking extraction does not always mean much. With the shaker, I have tried without, and the extraction seemed fine.

Agree, it isn't a great logo. If the Weber shaker was half the current price, I would have gone for it.

Initially, I found the brand and logo strange for coffee products, but after getting used to it, I now own five of their products. 😂

The MHW-3Bomber website states that the shaker can be used for 51-54 mm and 58 mm. I think if you use a 54mm dosing ring and place the shaker on top, it should work as the inner diameter is smaller. . Might not be the best fit but it should do the job.

The 078S has very little retention. At most, I get 0.1 gm retention! So I don't really feel the need to measure ground weight.

Same for me, I also have the 078s and I almost always (like 95%) have 17,5g in, 17,5g out so i stopped weighing after grinding a while ago

No, it doesn’t have a magnet. The Weber shaker does though. From what I’ve read, the Weber shaker magnet doesn’t work very well with the 078S.

@@UnderstandingCoffee thanks for the info!

Centering the shaker underneath the shoot doesn’t have to be exact. You’re going to be shaking it afterwards anyways.

@@DigitalicaEGIt’s to reduce the amount of grinds flying outside the shaker

Was looking to buy the Weber one but Lances video dropped before I had a chance to buy one.

Of course you can. It just makes it easier to transfer to the portafilter without making a mess and potentially uneven distribution

@@UnderstandingCoffee Looked pretty messy to me... 😂

@@UnderstandingCoffee Anyway, just use a funnel and problem solved

@@jontptit was the first time I used it so it’s not going to be the tidiest. I now use a dosing ring as LH suggested but don’t release the grounds from a height. Works well

@@UnderstandingCoffee Right. They need to make a variety of these, based upon grind size and roast level. I doubt it's a good idea to use the same shaker for dark and light roasts, or coarse and fine grinds - the distribution must be completely different 😂🤣

Try shaking for 15 seconds. I will publish a video soon about my workflow. I don’t release the grinds from a height. It just makes it messy

@@UnderstandingCoffee Will do.

I use a dosing ring and place the shaker on top. You don’t have to lift the shaker. I think if you use a coarser grind, it will fall easily. If you prefer finer grinds, it’s a bit more difficult to drop the grinds.

It’s about making coffee consistent and easy!

@@UnderstandingCoffee I do that every day without these ridiculous overpriced and over engineered gadgets, it's coffee not a science experiment 😂

How did you reach this conclusion? It’s difficult to extract light-medium roasts in the first place! Do not use visual cues to determine if the extraction is complete. It is not a reliable method. Extraction time is not reliable either.

The faster shots are tasty but lack a bit of body. Also I like a flat white occasionally- the faster extraction doesn’t shine through as much as a longer extraction. It’s individual preference though! I’ve found that shaking for 15 seconds or longer allows more densification- so grinding finer isn’t required.

The lack of a magnetic base is helpful with the 078S. Some users have found that the magnetic base of the Weber shaker interacts with the magnet on grinder which means it’s quite finicky to use.

Using a dosing ring with the shaker as LH suggests mitigates the need to puck rake to a large extent. I’m still testing it but so far the results have been pretty positive and consistent.

If this happens in the first few seconds, that’s ok. If it continues, then it indicates channeling. Note that a pretty looking shot doesn’t guarantee great flavours. Also extractions from light roasts and turbo shots don’t always look good.

@@UnderstandingCoffee 🙏

Thanks for your comment. It’s not much smaller. External diameter is 68 mm. I’m still experimenting but haven’t had to do deep WDT. A bit of puck raking to level out the coffee is enough. For me, slow feeding doesn’t work as it introduces a variable I can’t precisely control. But there’s more than one way to get a decent extraction!

He certainly is! All kudos to him for discovering this potential game changer.

Thanks for the suggestions. Not a fan of turbo shots to be honest. I much prefer the longer extractions as it gives a better body.

@@UnderstandingCoffee I don't think that it was a turbo shot, it was just that the shaker made for a more uniform grind through "desification" which sped up the shot. But if you are happy with a finer grind, go for it! Thanks for the video.

@@jakevan1969 I’m not entirely sure about that as in his previous video, the extraction time for all techniques including the shaker was about 40 seconds. You can find this in the spreadsheet that he has linked to in the description.

@@UnderstandingCoffeeOkay. Good to know. Thanks. Today I made a pour over and shook the grounds in a little Tupperware container. I was thinking that it doesn't have to be a blind shaker to get your shake on.

@@jakevan1969you are right. It just needs to be a wide container. I guess it’s a bit trickier to transfer the grinds to a portafilter for espresso.

I think an even extraction certainly helps with flavours which is what we are trying to achieve. The prep time is not that long. Certainly, not long enough for the oxidation process to be relevant I think. Do you have any data regarding the oxidation of coffee?

Thanks! I’ll change my technique for future testing. I think Lance went for a constant pressure of 9 bar. My preference is a constant flow of 2-2.5 ml/s which means a variable pressure. I found that grinding finer gave tastier espresso but we all should be guided by taste which is highly individual.

No, sorry. I haven’t seen that version

@@UnderstandingCoffee It's the one that you are using in this video. 3bomber advertises as "New lifting rod for hanging buckle process."

@@failogyIt is indeed. I’m not sure but I think it means you can put a hangman’s knot around it and use that to lift and shake the lever.

I guess it’s for hang the internal thing on the border of the cup, so after you left the coffee fall, you can lift all the blind shaker using your free hand, assuming you have the other hand holding the portafilter

It is instead of deep WDT. It is deep WDT that is potentially problematic. Puck raking only affects the superficial layers. Anyway, with the technique shown in the Weber video, the puck raking required is minimal. @GregTiu kindly directed me to the video. Check out the comments section if you’re interested.

It’s too early for me to be sure too. I had the same issue with shaking in the catch cup. This is why I wasn’t convinced either. Perhaps the narrow catch cup causes more clumping?

Yes, I had to go quite fine. About 2 notches on the 078S. Channeling hasn’t been a problem though. Taste has improved for sure.

lance mentioned in his video that the shot time is decreased but is ok becoz it taste good even the time reduced by 5secs (the same happen to me). but i din bother to grind it finer to achieve the shot time 😅 we shall experiment with that 🤣

Thanks for the tip. I’ve watched the Weber videos so for future testing I’ll use this technique

I came to comment that as well. I have the Weber one and you use the bell in a circle coming up.

Thanks for the tips!

​@@UnderstandingCoffee Is it just me or does the MHW shaker seem shorter or narrower than the weber one? You seem to have a harder time pulling up the stopper without spilling the grounds... It's got me looking at other unbranded blind shakers on ali that look closer to the shape of the weber one. :\

This shaker has an external diameter of 68mm and internal diameter of 64mm. I think the Weber shaker is 70mm. Height is the same I think. I think it’s user error- it was tricky having to work around the tripod! It’s much easier when you’re not filming. Also I think with shaking for 20 seconds, you get ‘densification’ as LH suggests which probably makes it a bit harder for the grinds to drop. Shaking for just a few seconds like in the Weber video allows the grinds to fall more freely. The grinds seem to stick to the surface unlike with the Weber but it is minimal. Thanks for the tips btw. I’ve pulled the best shot yet! The swirl helps a lot but I still needed minimal puck raking

Thanks for this video! I bought an unbranded version after seeing Lance’s video as well. I wonder if using a weighted distribution tool would be better to flatten the bed as opposed to raking it?

@@jons3808Do you mean the levelling tools that spin and flatten the puck? I think they have been debunked as causing less EY when compared to doing nothing!

Cool! The HG2 looks awesome.