Pesado portafilters pesado.com.au/collections/portafilters Decent tampers decentespresso.com/tamper Malwani malwani.de (website is down at time of posting, hopefully it's up again soon)
I always tap the basket post grind to level the bed before WDT and I use a leveller as an intermediate step before tamping (with a self levelling normcore)😊
Absolutely loving this series❤, so much information. At 14:40, I couldn’t agree with you more with how useless that tool is and you do a great job explaining why.
Great series! I'm surprised you measure from first drop in the cup rather than from turning on the pump. The latter seems much less noisy to work with. Reminds me of how in the olden days, people would measure coffee out by volume which is much more affected by noise and other effects.
Yes fair point. My take on when to measure is that so long as it is the same point each time, I then have a consistent benchmark for comparisions. So either is fine, so long as you stick to the same method. In my case, the scales (Acaia Lunar) start the timing from the first drop so it makes it easy for me to record duration and flow rate using the sames so it's automatic. (I try to avoid having to think as much as possible!)
Well Tom./...Looks like you need to add the slow vs fast feed grinder difference in the details part of the espresso prep! This is making a big difference. Cheers!
Great series....Even covering difference of slow feed vs normal feeding the grinder....got rid of the level tool, yes of course! Will Tom cover the shake method? (I dont use a "blind shaker", but have been covering my cup I grind into and shaking that up, with just a touchup of wdt. Lots of great work!!!
@@tomsgrinderlab So far I tossed it aside, but I still shake. The biggest issue now is slow feed vs normal dump and grind. This is the biggest headache. Yes, maybe smoother clearer, but its a pain in the butt, and not consistent, unless someone makes a auto slow feeder for the DF83V...So this will be an interesting one. Is it worth slow feeding? So far, it has frustrated smoothly.
Are these distributors really bad (do they cause problems like channeling) or are they just unnecessary? I feel like they help me accommodate the coffee better after the wdt than going straight to the tamper, but I'm going to test and film the extractions to visualize.
They don't create problems and they do a good job of distributing the top third or half of the puck but they don't do the job they are mostly promoted as doing, which is a full WDT that a puck rake or an AutoComb (brilliant tool) does. In short, they are better than nothing but not as good as a rake or distributor like an AutoComb.
Thanks for your post. If I'm reading that right, your pour is well under 25 seconds. If that's correct then you need to grind finer. What is the grinder you are using?
@@tomsgrinderlab I am using Sage (Breville) Smart Grinder Pro, when grind finer the Pressure gauge on my machine shows like 14/15 bar, seems like too much, thank you for the reply
14:10 - isn't it the other way around? Lower density = higher water flow = over-extraction = bitterness. Higher density = lower water flow = under-extraction = sourness...
Not the way I describe it but hey, happy to stand corrected. My take: under extraction occurs when the grounds are coarser and there is therefore not enough pressure build up to force extraction. Happy for others to offer their views. And thanks for your post because I'm sure there will be others who are wondering too.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Pesado portafilters pesado.com.au/collections/portafilters
Decent tampers decentespresso.com/tamper
Malwani malwani.de (website is down at time of posting, hopefully it's up again soon)
I always tap the basket post grind to level the bed before WDT and I use a leveller as an intermediate step before tamping (with a self levelling normcore)😊
Absolutely loving this series❤, so much information. At 14:40, I couldn’t agree with you more with how useless that tool is and you do a great job explaining why.
Great series! I'm surprised you measure from first drop in the cup rather than from turning on the pump. The latter seems much less noisy to work with. Reminds me of how in the olden days, people would measure coffee out by volume which is much more affected by noise and other effects.
Yes fair point. My take on when to measure is that so long as it is the same point each time, I then have a consistent benchmark for comparisions. So either is fine, so long as you stick to the same method. In my case, the scales (Acaia Lunar) start the timing from the first drop so it makes it easy for me to record duration and flow rate using the sames so it's automatic. (I try to avoid having to think as much as possible!)
Well Tom./...Looks like you need to add the slow vs fast feed grinder difference in the details part of the espresso prep! This is making a big difference. Cheers!
It's in part 4. Stay tuned.
Well done tom. Good series
Great series! Loving It, Tom
Glad you enjoy it!
Truly superb cradle to grave presentation! Thank you.
Danke!
@@tomsgrinderlab If I were to splurge on a moonraker, is there much of a difference between the two models to justify the added cost?
Great series....Even covering difference of slow feed vs normal feeding the grinder....got rid of the level tool, yes of course! Will Tom cover the shake method? (I dont use a "blind shaker", but have been covering my cup I grind into and shaking that up, with just a touchup of wdt.
Lots of great work!!!
Going to cover the blind shaker, yes. Glad you are gaining value.
@@tomsgrinderlab So far I tossed it aside, but I still shake. The biggest issue now is slow feed vs normal dump and grind. This is the biggest headache.
Yes, maybe smoother clearer, but its a pain in the butt, and not consistent, unless someone makes a auto slow feeder for the DF83V...So this will be an interesting one. Is it worth slow feeding? So far, it has frustrated smoothly.
another great vid
Glad you enjoyed it
what a relief to see someone who hasn’t jumped on the blind shaker band wagon
Ah a kindred spirit! More on blind shakers to come.
have you tried using a blind shaker (before starting hating it)?
Great vid’ thanks 🙏
Are these distributors really bad (do they cause problems like channeling) or are they just unnecessary? I feel like they help me accommodate the coffee better after the wdt than going straight to the tamper, but I'm going to test and film the extractions to visualize.
They don't create problems and they do a good job of distributing the top third or half of the puck but they don't do the job they are mostly promoted as doing, which is a full WDT that a puck rake or an AutoComb (brilliant tool) does. In short, they are better than nothing but not as good as a rake or distributor like an AutoComb.
Wow. From first drop ? My Solis Perfetta Plus can’t even get 25 seconds with pre infusion with 9 bar pressure on 18 grams.
Thanks for your post. If I'm reading that right, your pour is well under 25 seconds. If that's correct then you need to grind finer. What is the grinder you are using?
@@tomsgrinderlab I am using Sage (Breville) Smart Grinder Pro, when grind finer the Pressure gauge on my machine shows like 14/15 bar, seems like too much, thank you for the reply
Some machines are set to go to such a high pressure level to accommodate pressurised baskets/pre ground grocery store coffee.
@@jamesmitchell9667 so how to deal with this should I be aiming for 9 bar pressure or ignoring the manometer altogether ?
@@tomsgrinderlab any advise would be much appreciated. thank you
14:10 - isn't it the other way around? Lower density = higher water flow = over-extraction = bitterness. Higher density = lower water flow = under-extraction = sourness...
Not the way I describe it but hey, happy to stand corrected. My take: under extraction occurs when the grounds are coarser and there is therefore not enough pressure build up to force extraction. Happy for others to offer their views. And thanks for your post because I'm sure there will be others who are wondering too.