Workflow with MhW3-bomber shaker and Timemore Sculptor 078S
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- Опубликовано: 19 фев 2024
- This is my adapted workflow that works for me. Fell free to do what works for you! I have essentially stopped doing deep WDT and the coffee has been consistently better. #078s #espresso #coffee #wdt #barista #timemore #mhw3bomber
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Thanks! Good demonstration.
great video, i think if you use the funnel when using the WDT tool it would be easier!
Great suggestion! You still need to remove the funnel to get rid of the ridge made by it.
"Always use a puck screen" Other than the fact that it makes the shower head easier to clean, are there any other advantages to using a puck screen?
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.
nice!
so this shaker doesn’t center magnetically? any clue if the weber shaker does?
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.
Any issues with squeaky lever from using the puck screen?
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
you don't need a scale for ground weight?
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
are the beans sprayed at all?
I don’t do RDT. It doesn’t really make a massive difference and it’s another variable that can go wrong.
no slow feeding or hot start? is this amateur hour!?!?!?
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.
The Argos looks like it was made in a garage with leftover parts over one weekend. They should have roped in a mechanical designer with some exposure to expresso machines.
Their awful branding and logo ruin it... Would buy it without them.
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. 😂
If you name your coffee making ‘workflow’ youre trying way too hard.
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.