So there’s a dilemma with smaller/cheaper machines. My current workflow: grind/WDT/tamp first, then draw the ‘blind’ shot (which warms the brew head and the portafilter and the cup, while bringing boiler temp down), then brew. It’s typically 20-30 seconds from tamp to the moment the boiler is ready. But it also takes time to WDT and tamp. So in sum, probably a full minute from grind to brew. Am I losing something there? Is there a better flow available? Or is it possible that WDT, due to time spent, can be counterproductive? I’ve only had one shot better than my own in the past many months, but it was better… and the barista ground, tamped, flushed for three seconds, put the portafilter in and brewed… and that espresso was awesome.
My suggestion would be to figure out the timing of the blind shot so you can let that run while grinding or WDT/tamping to have less delay. I'd say if you can go from grinding to brewing in 60 seconds or less, you're probably not losing much. I've run trainings with side by side tastings of shots that had little/no delay vs 2 minutes of sitting once ground and the loss of quality is very noticeable at that point
Hoffman groupies can always be counted on chime in & point out how other coffee channels are not Hoffman. I watch this channel because David is pro barista, while Hoffman is sales & marketing with dose of pseudo-science.
Not specifically, but there is a study about staling and CO2 loss (which impacts flow) stating that it doubles from 1000 microns to 500 microns (espresso sits around 250). In practice I’ve noticed an effect after as little as a minute. www.sciencedirect.com/science/article/abs/pii/S0260877402004326
I had a bag of two-year-old beans that have been kept in the cupboard even after they would have really been usable because I plan on getting a new grinder over and over and over again and I finally got that grinder use those old beans to season the burrs... I decided to try to dial in my meets zero baiae and feel for the right size and just try to pull a shot and every single one choked until I was far to course for where espresso should grind LOL 😂 I finally gave up and put those aside to recycle after five tries and just finished grinding those old beams and then cleaned the grinder and went for my fresh beans from Two and a Half Weeks out of roast. Haven't perfected it yet but getting closer after my first four shots. I was so confused figuring they would be if all else fails more dry and porous. I wonder if the lack of CO2 is one of the reasons that just quite literally couldn't work. I'm using a Breville machine and I was even practicing with the little razor tool to make sure, volumetrically, it was the right amount in the basket. I quite literally did the same thing and then measured on the scale and it was almost exactly 18 grams so every shot I've done I wait out 18 G of beans and then I check it with that little razor to make her just so I know the beans I'm using and they make sure there's enough headspace in the basket and it's much closer to what I see on RUclips when people are using a Zero. Other curious Rabbit Hole to go down 😅😂😊
I checked, I've been shopping a setup for years and decided to just save for my endgame, all-in-one grinder... Those beans expired in 2020 😅 they still had some super thin crema on top though once I got about a ristretto out 😂
Oh, yes - knocking side of basket with tamper, for every shot, is one of my habits. I learned that pearl of technique at barista school. Doesn't it help more evenly distribute & settle grind in the basket?
Good stuff, never been happy using a standard tamper (my method sucks!) so just ordered a St Anthonys palm tamper (wallet squealed and the wife doesn't know how much shhhh!) so once set to the correct depth /should/ help me alot
@@DavidLikesCoffee beautifully made, works a dream for me as could never get on with the standard type - whether its worth that kinda money is a personal choice
Thank you.
So there’s a dilemma with smaller/cheaper machines. My current workflow: grind/WDT/tamp first, then draw the ‘blind’ shot (which warms the brew head and the portafilter and the cup, while bringing boiler temp down), then brew. It’s typically 20-30 seconds from tamp to the moment the boiler is ready. But it also takes time to WDT and tamp. So in sum, probably a full minute from grind to brew. Am I losing something there? Is there a better flow available? Or is it possible that WDT, due to time spent, can be counterproductive? I’ve only had one shot better than my own in the past many months, but it was better… and the barista ground, tamped, flushed for three seconds, put the portafilter in and brewed… and that espresso was awesome.
My suggestion would be to figure out the timing of the blind shot so you can let that run while grinding or WDT/tamping to have less delay. I'd say if you can go from grinding to brewing in 60 seconds or less, you're probably not losing much. I've run trainings with side by side tastings of shots that had little/no delay vs 2 minutes of sitting once ground and the loss of quality is very noticeable at that point
Kinda look like a Walmart Hoffman, but great video!
Dang I was going for at least a Target Hoffman look 😅
Hoffman groupies can always be counted on chime in & point out how other coffee channels are not Hoffman. I watch this channel because David is pro barista, while Hoffman is sales & marketing with dose of pseudo-science.
Do you have any data to back up the theory of grinds staling in seconds?
Not specifically, but there is a study about staling and CO2 loss (which impacts flow) stating that it doubles from 1000 microns to 500 microns (espresso sits around 250). In practice I’ve noticed an effect after as little as a minute.
www.sciencedirect.com/science/article/abs/pii/S0260877402004326
I had a bag of two-year-old beans that have been kept in the cupboard even after they would have really been usable because I plan on getting a new grinder over and over and over again and I finally got that grinder use those old beans to season the burrs... I decided to try to dial in my meets zero baiae and feel for the right size and just try to pull a shot and every single one choked until I was far to course for where espresso should grind LOL 😂 I finally gave up and put those aside to recycle after five tries and just finished grinding those old beams and then cleaned the grinder and went for my fresh beans from Two and a Half Weeks out of roast. Haven't perfected it yet but getting closer after my first four shots. I was so confused figuring they would be if all else fails more dry and porous. I wonder if the lack of CO2 is one of the reasons that just quite literally couldn't work. I'm using a Breville machine and I was even practicing with the little razor tool to make sure, volumetrically, it was the right amount in the basket. I quite literally did the same thing and then measured on the scale and it was almost exactly 18 grams so every shot I've done I wait out 18 G of beans and then I check it with that little razor to make her just so I know the beans I'm using and they make sure there's enough headspace in the basket and it's much closer to what I see on RUclips when people are using a Zero. Other curious Rabbit Hole to go down 😅😂😊
I checked, I've been shopping a setup for years and decided to just save for my endgame, all-in-one grinder... Those beans expired in 2020 😅 they still had some super thin crema on top though once I got about a ristretto out 😂
Oh, yes - knocking side of basket with tamper, for every shot, is one of my habits. I learned that pearl of technique at barista school. Doesn't it help more evenly distribute & settle grind in the basket?
It does, but it will also break the seal and could cause little cracks in the coffee bed.
Good stuff, never been happy using a standard tamper (my method sucks!) so just ordered a St Anthonys palm tamper (wallet squealed and the wife doesn't know how much shhhh!) so once set to the correct depth /should/ help me alot
How are you liking the palm tamper? Considering picking one up to do a side by side with the BT Wedge.
@@DavidLikesCoffee beautifully made, works a dream for me as could never get on with the standard type - whether its worth that kinda money is a personal choice