Great video, man! It's really hard to find videos that showcase the proper shot (extraction) quality you've shown here. You should do a video on dialling in espresso!
Do you feel there’s a big difference in using high price levelers such as OCD or Asso Jack vs. the generically available units in the $20-35 price range?
I'm not an expert, but the knock offs I tried left a small gap around the edges when using 58mm portafilter which I felt led to channeling around the edges of the puck. The ones I tried were also 3 fins rather than 4 with a flat center which seemed to compress the center of the coffee pile rather than distribute it, if that makes sense. I tried four different ones and ended up returning them (Thanks Amazon) and getting the Jack mainly because the click system is easier and more adjustable than the shims in the OCD. The Jack is a very good fit. Again, I'm no expert; just a guy on a quest for drinkable home espresso.
These videos really help a ton! Especially for someone like me who just hadn't been in coffee a long time(only 3 years). My wife and I just opened a event based shop in NJ and haven't added espresso to the party, but we're learning more from baristas and owners by jumping on shifts at severals shops and being sponges.. and looking add it soon! I appreciate you man.
Learning much from you. Grind and extraction are dialed in and flavor has vastly improved, sweet and fruity with my bean blend. Just ordered "Answer" to try it out. Leveler/distribution tool I ordered is a nicely made knock-off. Cap and Lock Ring make precise adjustment possible that stays put. Flavor of shots has improved with even tamps much easier to perform. Getting dialed in for consistency and then will observe with the bottomless portafilter. I am liking the results!
I really liked your video - posted one with a pretty similar POV as you - but I like the extra stuff you added in, especially regarding dosing with your finger and using the feel of the coffee as a guide for how high/low your dose is.. I'd add that a similar thing happens with OCD as if you keep the amount of shims the same, you can feel when you go to tamp the difference in coffee dose. Anyway, I'm glad I found this channel, I really liked the Verve Coffee Roasters RUclips channel and it looks like you're doing things here now!
Solid. I'm gonna go check out that vid! Yeah I've been putting most of my energy into getting Cat & Cloud off the ground and this channel has been a sweet way for me to release a little creativity for sure!
Hi Chris, I have been toying with the idea of getting an OCD for a while. However, I see some cheaper versions (copies, no doubt) for sale and as they are considerably cheaper, I wonder if they are any good??
I always value your opinions when it comes to coffee! You da man 🤘😎🤘 at our shop we use a lower priced ocd type of distributor something found on Amazon, but it actually did fix the problem we had at the shop. We have various baristas having to come in to take over bar, some had lighter tamps than others making the shots so inconsistent! And having to redial the whole thing! So now that we have that cool tamper along with a weighted tamper everybody has been easier to adapt! But thank you for always sharing that coffee knowledge through your vedios it always makes me happy to see them!
I've tried almost everything in the book, including stirring and finger stuff. After making shots for a little over a year, I've found giving a slight bang to the bottom of my bottomless portafilter onto my tamping stand works best. I have a 58mm portafilter with double basket. I weigh 14g into a cup on a scale, transfer the grinds to the portafilter with a funnel, shake a bit side-to-side to level, then give it a bang and that results in a relatively level and even distribution. Finish it off with a tamp (been going lighter too recently) and generally get a pretty good even extraction.
People say that the most important element in making espresso is the quality of the grinder. From what I've seen so far, I think it's more the way you prepare the basket (assuming you're using a quality grinder).
Chris, excellent video. Your communications skills serve you well. My issue is the Sette 270 grinds so fast, trying to get a circular distribution is near impossible. So, I've been just center dosing. Nice fluffy cone centered. Would I need to do any finger manipulation..compared to you, I'm amateur-land, or could I use the OCD to do the heavy lifting. As you know OCD at V3 now, no shims. Thanks much!!
Chris, thanks for all the videos and generosity and hard work putting these together! What are some ways to work around the portafilter being so hot, where it is too hot to really distribute well?
+James Canali that's a tough one. Practice with a cool one until you get really fast then do it at warp speed with the hot one. Also using a light touch helps limit the heat transfer.
I think it's just as fast but requires a bit of getting used to. It's a bit counterintuitive to me as I've been finger-strike redistributing forever but I played with it today with promising results. I think you win long term via consistency through accuracy. i.e. only going to the scale once + nailing your input every time = no botched extractions. Even if you're good at finger-strike stuff you'll have a few misses/re-pulls here and there. It's almost like the G&B workflow with a few tweaks (OCD vs Tapping).
Great vid my man. A couple questions on dosing though.... I see and hear of a lot of baristas tapping/shaking the portafilter, but doesn't that cause the fines to migrate towards the bottom? The number one and really only issue I have is bare spots during extraction on the bottomless pf, I still get my desired extraction/time, but I know I'm not getting the most out of the coffee. Any pointers? Also, when I dose 20 in my 20g basket, it doesn't fill it enough that I can properly finger strike redistribute, but when I dose 20 in my 18g basket, it's perfect. How might this effect my extraction? Any tips are awesome! Thx ma dude!
I wouldn't worry too much about fines migration when tapping. I like more headspace between the puck and the shower head so I usually opt for the bigger basket. Try the Weiss stirring technique and see how that works for you!
Awsome information Chris, just a question I am a coffee maker and and constantly asking myself the question am if I doing the right thing by using the OCD, it looks like the objective data shows the OCD does no lead to better, more consistent extactions...the opposite of some of your impressions, I do understand you judged it by taste,flow rate and some observation...do you think we should completely neglect objectives data and rely on our taste bud? or use both?
+doshph topacer I think a combo of both is generally the most useful, but on a practical note: if you can't actually taste a difference, what does it matter? Also different needs may require different approaches to tackle redistribution (or anything for that matter) i.e. are you a home barista, high volume shop with lots of turnover, low volume slow-bar type place, etc. everything is contextual and you need to find methodologies that produce the quality that you want but align with your other goals as well. Happy brewing!
I can second simply dosing and using the OCD immediately. ONA suggests avoiding tapping or settling the grinds, so we're on the right track. And I hope they add a set screw to the next model. Good call.
Yup it is expensive thats for sure. I think the tools are a great investment for a cafe for consistency across a large staff but are definitely less cost effective for home users.
Do you guys use the OCD in your shop? Also I have been using it and been getting a gram or two that stick to the bottom of it. Do you experience this, thoughts?
We were and we started to have similar problems. No where near a whole gram or two but maybe half a gram. We switched to the Chisel by Pullman (they make our tampers) and it's a game changer. Easy adjustment, easier to hold, and I think the chisel design compacts the puck less before you redistribute it.
Sorry, when I said "a gram or two" I was just saying there was coffee sticking to the bottom. Chisel looks nice too, different design that is not like a tamper too. Since I have different tools from different companies, I'm starting to see how great it would be to have them from the same company ,like the Pullman, baskets, Chisel and tamper too. I say they have their Tampsure, have you used that? Thanks!
Your vids are very informative and HELPFUL. Good to see creative people making the most impact. Cat & Cloud is great name. Hi to Max. I have 2 boys (gatos) that bring great joy. One loves dark beer (only foam) and they both crave spinach, mushrooms and cabbage. My buddies. I will try a variant of this device. Should help. Loving the Bonavita drip.
Sick video bruh! I know you said you used around 19.3 gr of spro but is there a max amount where it wouldn't fit in the portafilter? What if I used big shots with lots of coffee up in my basket? Hollerback
You need to stay within +/- 1g from your basket's rated mass. If you wanna pull triples then pick up a triple basket with a higher mass rating than your double.
Charlie Gray that's because the more coffee you have, the more the puck expands. And also, because of the larger basket, your grind is coarser so it doesn't compress as much when you tamp. Bu the way, Giottos are amazing!
If you want the numeric data, ONA has it on their website: onacoffee.com.au/news/distribution-testing-experienced-v-inexperienced-baristas/ And a PDF here: onacoffee.com.au/wp-content/uploads/2017/03/ONA-OCD-test-page.pdf
Hi Chris. Using a Rancilio Rocky grinder. My espresso normally comes out clumped. I typically grind into a paper cup and then mix up the grounds with a small fork. At that point I pour them from the cup into the portafilter. Is this step necessary? I would think clunks would mess up distribution if left as is.
Hey Baca! Thanks for the little tip on removing part of the static screen of the grinder. We have a Mazzer Mini and would like to do the same. I have a small issue with clumping when I set our grinder finer than a certain point. If there's anything else you feel we can do to avoid clumping, please share with us! Love your videos man, stay up. Napo
Word. Aside from chopping the screen there's not a ton you can do grinder mod wise. You could try shaking up the grounds first in one of these little cups (cup fits on the PF then you can shake the whole mess to break up clumps) pullman.coffee/en/shop/product/332-scales-dosing-containers
+Jeffery Young it personally feels awkward and un-ergonomic to me, but some people really love it. I'll stick with my standard Tampa and keep my wrist straight yadda
Correct. I say usually say redistributing/redistribution as grooming has always sounded strange to me. Dosing creeps in when I get my wires crossed occasionally ^__^
I’m a little confused about what to take away from this video. At the beginning you state, “…for testing, I did not go a very scientific route. I did not use a refractometer. I didn’t measure extraction percentages.” You then state your metrics for assessment were taste and visuals (using the bottomless portafilter). That’s fine. It’s good to hear reviews on devices from all perspectives (subjective and objective). And, as someone who has a vast experience in coffee, your thoughts will be highly regarded. Maybe you’ll discuss how, as a coffee professional, you see this fitting into/improving workflow, ergonomics, etc. As you state, your goal was to “feel this product out”. However, while you do mention how the product might cut down on training time, you draw conclusions about its impact on extraction. You could have said you were assessing “its perceived impact on taste”. Besides all of the concerns in your methodology, how can you say that finger-strike and OCD redistribution led to “better, more consistent extractions”? After you make that statement, you then suggest that your own methodology may be flawed for some of the comparison methods since you are not well-versed in them. To assess the OCD impact on extraction (a physical, quantifiable process), it needs to be tested objectively. You should control everything possible, from the dose to the final beverage mass. You should randomize the order of the conditions to control for any order effects. You should find ways to ensure that each condition is applied the same every time (the tapping, stirring, etc.). We tested the OCD objectively. After hundreds of well-controlled shots, strong methodological controls, and statistical analyses, it is very clear that the OCD reduces extraction (as measured with TDS via a refractometer). Does the OCD lead to “prettier” shots? Maybe. Do “prettier shots” bias people to thinking they taste better? Maybe. Would a blinded taster find OCD shots taste better than non-OCD shots (again, in a rigorous, controlled blind tasting)? Who knows. Does it impact objective extraction? Yes, negatively (a full write-up will be coming out soon: instagram.com/p/BIpMOCIjNbY/). I like your videos and overall style, so I really don’t mean to come off harsh! I just think it’s important that we try to promote things the way they are and not over-extend findings/impressions!
Not harsh at all my friend. It's an initial impressions video and that's what the take away is: initial impressions. This is not a scientific test and at all and I never claimed it was. I've seen a bit of your stuff and it's obvious we have quite different goals/objectives as coffee professionals which is great, you cats do your thing and keep crushing it. If more people drink better coffee because of it, everyone's winning.
Whoah. Scale+OCD can match a barista champion? I got an OCD out of the first production batch direct from ONA in January - I tested it against my I'm-a-home-barista-so-I-can-take-my-time-quasi Weiss Distribution Technique (WDT from home-barista.com) and attained similar results between the two methods. However, I can see this being a great thing for shops concerned with delivering a quality product - a big dimension of quality is consistency, and if the shop uses scales (a big if locally), then the OCD could really help improve consistency (assuming that the shop can dial in their grinders ...)
A lot of the home baristas I knew back in the day used that method as well. Works pretty well. Redistribution is really just a means to an end, and I'm thinking (hoping) that as grinders evolve we eventually wont have to do it at all.
Yeah I think this is a good thing because having someone run their finger across the coffee is kinda gross. Probably not a real problem as long as the temperature is high enough. But enough to make me uneasy in these days with the trendy virus.
![[4K] Watch SpaceX Catch A Starship Rocket From Space!!! #IFT5](http://i.ytimg.com/vi/pIKI7y3DTXk/mqdefault.jpg)
This guy has some pretty amazing eye contact.
i know right, it's like he's looking straight into my soul
Here for the espresso tips and that shirt...... only the OGs know what it’s about! Winning is winning
Great video, man! It's really hard to find videos that showcase the proper shot (extraction) quality you've shown here. You should do a video on dialling in espresso!
Ah yes that one is coming but will probably have to wait until our new equipment comes and I have a proper space to shoot in!
Do you feel there’s a big difference in using high price levelers such as OCD or Asso Jack vs. the generically available units in the $20-35 price range?
I'm not an expert, but the knock offs I tried left a small gap around the edges when using 58mm portafilter which I felt led to channeling around the edges of the puck. The ones I tried were also 3 fins rather than 4 with a flat center which seemed to compress the center of the coffee pile rather than distribute it, if that makes sense. I tried four different ones and ended up returning them (Thanks Amazon) and getting the Jack mainly because the click system is easier and more adjustable than the shims in the OCD. The Jack is a very good fit. Again, I'm no expert; just a guy on a quest for drinkable home espresso.
Great question, been wondering myself.
These videos really help a ton! Especially for someone like me who just hadn't been in coffee a long time(only 3 years). My wife and I just opened a event based shop in NJ and haven't added espresso to the party, but we're learning more from baristas and owners by jumping on shifts at severals shops and being sponges.. and looking add it soon! I appreciate you man.
That's so cool to hear. Keep crushing that bean!
Learning much from you. Grind and extraction are dialed in and flavor has vastly improved, sweet and fruity with my bean blend. Just ordered "Answer" to try it out.
Leveler/distribution tool I ordered is a nicely made knock-off. Cap and Lock Ring make precise adjustment possible that stays put.
Flavor of shots has improved with even tamps much easier to perform. Getting dialed in for consistency and then will observe with the bottomless portafilter. I am liking the results!
I really liked your video - posted one with a pretty similar POV as you - but I like the extra stuff you added in, especially regarding dosing with your finger and using the feel of the coffee as a guide for how high/low your dose is.. I'd add that a similar thing happens with OCD as if you keep the amount of shims the same, you can feel when you go to tamp the difference in coffee dose.
Anyway, I'm glad I found this channel, I really liked the Verve Coffee Roasters RUclips channel and it looks like you're doing things here now!
Solid. I'm gonna go check out that vid! Yeah I've been putting most of my energy into getting Cat & Cloud off the ground and this channel has been a sweet way for me to release a little creativity for sure!
Hi Chris, I have been toying with the idea of getting an OCD for a while. However, I see some cheaper versions (copies, no doubt) for sale and as they are considerably cheaper, I wonder if they are any good??
I always value your opinions when it comes to coffee! You da man 🤘😎🤘 at our shop we use a lower priced ocd type of distributor something found on Amazon, but it actually did fix the problem we had at the shop. We have various baristas having to come in to take over bar, some had lighter tamps than others making the shots so inconsistent! And having to redial the whole thing! So now that we have that cool tamper along with a weighted tamper everybody has been easier to adapt! But thank you for always sharing that coffee knowledge through your vedios it always makes me happy to see them!
is there any reason why the static screen on the robur e is removed or it just broke off while cleaning?
I've tried almost everything in the book, including stirring and finger stuff. After making shots for a little over a year, I've found giving a slight bang to the bottom of my bottomless portafilter onto my tamping stand works best. I have a 58mm portafilter with double basket. I weigh 14g into a cup on a scale, transfer the grinds to the portafilter with a funnel, shake a bit side-to-side to level, then give it a bang and that results in a relatively level and even distribution. Finish it off with a tamp (been going lighter too recently) and generally get a pretty good even extraction.
Solid.
People say that the most important element in making espresso is the quality of the grinder. From what I've seen so far, I think it's more the way you prepare the basket (assuming you're using a quality grinder).
@@silverdroid that’s reasonable.
Chris, excellent video. Your communications skills serve you well. My issue is the Sette 270 grinds so fast, trying to get a circular distribution is near impossible. So, I've been just center dosing. Nice fluffy cone centered. Would I need to do any finger manipulation..compared to you, I'm amateur-land, or could I use the OCD to do the heavy lifting. As you know OCD at V3 now, no shims. Thanks much!!
Chris, thanks for all the videos and generosity and hard work putting these together! What are some ways to work around the portafilter being so hot, where it is too hot to really distribute well?
+James Canali that's a tough one. Practice with a cool one until you get really fast then do it at warp speed with the hot one. Also using a light touch helps limit the heat transfer.
Would this be practical for work flow during rushes, or would you just stick to finger strike/straight tamp in that case?
Regards,
Chris
I think it's just as fast but requires a bit of getting used to. It's a bit counterintuitive to me as I've been finger-strike redistributing forever but I played with it today with promising results. I think you win long term via consistency through accuracy. i.e. only going to the scale once + nailing your input every time = no botched extractions. Even if you're good at finger-strike stuff you'll have a few misses/re-pulls here and there. It's almost like the G&B workflow with a few tweaks (OCD vs Tapping).
Did you film this at Cat and Cloud? Or at Companion Bakeshop in Santa Cruz?
It's at the bakeshop. We're still in some pretty deep construction at C&C
+RealChrisBaca awesome! I used to train folks there when they first opened. Jeremy and Erin are the best.
Seriously such nice people!
Great vid my man. A couple questions on dosing though.... I see and hear of a lot of baristas tapping/shaking the portafilter, but doesn't that cause the fines to migrate towards the bottom? The number one and really only issue I have is bare spots during extraction on the bottomless pf, I still get my desired extraction/time, but I know I'm not getting the most out of the coffee. Any pointers?
Also, when I dose 20 in my 20g basket, it doesn't fill it enough that I can properly finger strike redistribute, but when I dose 20 in my 18g basket, it's perfect. How might this effect my extraction? Any tips are awesome! Thx ma dude!
I wouldn't worry too much about fines migration when tapping. I like more headspace between the puck and the shower head so I usually opt for the bigger basket. Try the Weiss stirring technique and see how that works for you!
Awsome information Chris, just a question I am a coffee maker and and constantly asking myself the question am if I doing the right thing by using the OCD, it looks like the objective data shows the OCD does no lead to better, more consistent extactions...the opposite of some of your impressions, I do understand you judged it by taste,flow rate and some observation...do you think we should completely neglect objectives data and rely on our taste bud? or use both?
+doshph topacer I think a combo of both is generally the most useful, but on a practical note: if you can't actually taste a difference, what does it matter? Also different needs may require different approaches to tackle redistribution (or anything for that matter) i.e. are you a home barista, high volume shop with lots of turnover, low volume slow-bar type place, etc. everything is contextual and you need to find methodologies that produce the quality that you want but align with your other goals as well. Happy brewing!
I can second simply dosing and using the OCD immediately. ONA suggests avoiding tapping or settling the grinds, so we're on the right track. And I hope they add a set screw to the next model. Good call.
Real Talk!
chris, i really like your vids. thank you for them! regarding the OCD distribution tool.... NO EFF'ING THANKS at $150. what a flipping joke!
Yup it is expensive thats for sure. I think the tools are a great investment for a cafe for consistency across a large staff but are definitely less cost effective for home users.
You can buy some from online stores for like $20 especially if you live in asia. I got mine from Lazada and works great!
@@allenbercero3661 35 bucks here in Canada on Amazon. Works exactly the same as seen here.
To get better and better would you recommend dosing, finger striking, then weighing to see how consistent at how accurate you can get?
Hi Chris i have Robur E grinder and iam just see at your video you remove static filter can you please why you remove it ?
Thank you
Aldy
Do you guys use the OCD in your shop? Also I have been using it and been getting a gram or two that stick to the bottom of it. Do you experience this, thoughts?
We were and we started to have similar problems. No where near a whole gram or two but maybe half a gram. We switched to the Chisel by Pullman (they make our tampers) and it's a game changer. Easy adjustment, easier to hold, and I think the chisel design compacts the puck less before you redistribute it.
Sorry, when I said "a gram or two" I was just saying there was coffee sticking to the bottom. Chisel looks nice too, different design that is not like a tamper too. Since I have different tools from different companies, I'm starting to see how great it would be to have them from the same company ,like the Pullman, baskets, Chisel and tamper too. I say they have their Tampsure, have you used that? Thanks!
Your vids are very informative and HELPFUL. Good to see creative people making the most impact.
Cat & Cloud is great name. Hi to Max.
I have 2 boys (gatos) that bring great joy. One loves dark beer (only foam) and they both crave spinach, mushrooms and cabbage. My buddies.
I will try a variant of this device. Should help.
Loving the Bonavita drip.
Sick video bruh! I know you said you used around 19.3 gr of spro but is there a max amount where it wouldn't fit in the portafilter? What if I used big shots with lots of coffee up in my basket? Hollerback
You need to stay within +/- 1g from your basket's rated mass. If you wanna pull triples then pick up a triple basket with a higher mass rating than your double.
I run around 18ish in my 15g baskets.. no problems, the puck still has space to expand and it is not bending the shower screen.
Bruno Danese Hmm thats pretty interesting actually! With my 20g VST basket on my Rocket Giotto I could never updose so high!
Charlie Gray that's because the more coffee you have, the more the puck expands.
And also, because of the larger basket, your grind is coarser so it doesn't compress as much when you tamp.
Bu the way, Giottos are amazing!
LOL. My dude, that shirt is str8 fire.
Gotta rep F&F all day!
What basket are you using with the 19.3g dose? Thanks, great video!
It's the Pullman 22-25g basket
If you want the numeric data, ONA has it on their website:
onacoffee.com.au/news/distribution-testing-experienced-v-inexperienced-baristas/
And a PDF here:
onacoffee.com.au/wp-content/uploads/2017/03/ONA-OCD-test-page.pdf
Hi Chris. Using a Rancilio Rocky grinder. My espresso normally comes out clumped. I typically grind into a paper cup and then mix up the grounds with a small fork. At that point I pour them from the cup into the portafilter.
Is this step necessary? I would think clunks would mess up distribution if left as is.
Hey Baca! Thanks for the little tip on removing part of the static screen of the grinder. We have a Mazzer Mini and would like to do the same. I have a small issue with clumping when I set our grinder finer than a certain point. If there's anything else you feel we can do to avoid clumping, please share with us!
Love your videos man, stay up.
Napo
Word. Aside from chopping the screen there's not a ton you can do grinder mod wise. You could try shaking up the grounds first in one of these little cups (cup fits on the PF then you can shake the whole mess to break up clumps) pullman.coffee/en/shop/product/332-scales-dosing-containers
On your complaint about the height adjustment, have you tried the OCD v2?
Since it has come out yes indeed.
You briefly mention the push tamper in this video. What are your thoughts on the push or palm style tampers?
+Jeffery Young it personally feels awkward and un-ergonomic to me, but some people really love it. I'll stick with my standard Tampa and keep my wrist straight yadda
Great video! Wouldn't it be more accurate to refer to it as finger strike grooming instead of finger strike dosing?
Correct. I say usually say redistributing/redistribution as grooming has always sounded strange to me. Dosing creeps in when I get my wires crossed occasionally ^__^
I’m a little confused about what to take away from this video. At the beginning you state, “…for testing, I did not go a very scientific route. I did not use a refractometer. I didn’t measure extraction percentages.” You then state your metrics for assessment were taste and visuals (using the bottomless portafilter). That’s fine. It’s good to hear reviews on devices
from all perspectives (subjective and objective). And, as someone who has a vast experience in coffee, your thoughts will be highly regarded. Maybe you’ll discuss how, as a coffee professional, you see this fitting into/improving workflow, ergonomics, etc. As you state, your goal was to “feel this product out”. However, while you do mention how the product might cut down on training time, you draw conclusions about its impact on extraction. You could have said you were assessing “its perceived impact on taste”. Besides all of the concerns in your methodology, how can you say that finger-strike and OCD redistribution led to “better, more consistent extractions”? After you make that statement, you then suggest that your own methodology may be flawed for some of the comparison methods since you are not well-versed in them. To assess the OCD impact on extraction (a physical, quantifiable process), it needs to be tested objectively. You should control everything possible, from the dose to the final beverage mass. You should randomize the order of the conditions to control for any order effects. You should find ways to ensure that each condition is applied the same every time (the tapping, stirring, etc.). We tested the OCD objectively. After hundreds of well-controlled shots, strong methodological controls, and statistical analyses, it is very clear that the OCD reduces extraction (as measured with TDS via a refractometer). Does the OCD lead to “prettier” shots? Maybe. Do “prettier shots” bias people to thinking they taste better? Maybe. Would a blinded taster find OCD shots taste better than non-OCD shots (again, in a rigorous, controlled blind tasting)? Who knows. Does it impact objective extraction? Yes, negatively (a full write-up will be coming out soon: instagram.com/p/BIpMOCIjNbY/). I like your videos and overall style, so I really don’t mean to come off harsh! I just think it’s important that we try to promote things the way they are and not over-extend findings/impressions!
Not harsh at all my friend. It's an initial impressions video and that's what the take away is: initial impressions. This is not a scientific test and at all and I never claimed it was. I've seen a bit of your stuff and it's obvious we have quite different goals/objectives as coffee professionals which is great, you cats do your thing and keep crushing it. If more people drink better coffee because of it, everyone's winning.
Awesome, man. I agree, in the end, we're all fighting that good fight for better coffee!
This dude is a straight up savage 🔥🔥🔥
Informative!
for the ocd; how about reducing binding on say a swift grinder? i loathe the binding that the Swift grinder in the filter basket a lot!!
Make a video for best home grinders for espresso
Your shirt is the best.
Shouts out to aussie coffee equipment
omg that shirt, rip paul walker
Never forget.
Whoah. Scale+OCD can match a barista champion? I got an OCD out of the first production batch direct from ONA in January - I tested it against my I'm-a-home-barista-so-I-can-take-my-time-quasi Weiss Distribution Technique (WDT from home-barista.com) and attained similar results between the two methods. However, I can see this being a great thing for shops concerned with delivering a quality product - a big dimension of quality is consistency, and if the shop uses scales (a big if locally), then the OCD could really help improve consistency (assuming that the shop can dial in their grinders ...)
A lot of the home baristas I knew back in the day used that method as well. Works pretty well. Redistribution is really just a means to an end, and I'm thinking (hoping) that as grinders evolve we eventually wont have to do it at all.
Link not working?
You are correct - thanks for that! Fixed.
Whats best depth setting
depends on your dose + coffee roast level
Yeah I think this is a good thing because having someone run their finger across the coffee is kinda gross. Probably not a real problem as long as the temperature is high enough. But enough to make me uneasy in these days with the trendy virus.
This fast and the furious shirt!!!! 😆😆😆
I really like this resistribution tool but am not a huge fan of the name, as a person who has OCD
You look like Jonathan from TLD
It's pronounced height, rhymes with might. Not heigh th, similar to width.
Whats your email address?