1:20 THANK YOU so much for clarifying this point. I was never clear if the timing starts when the coffee starts to pour or when you press start. It does make me wonder if different machines can vary in the time it takes before the coffee starts pouring though. It would be nice to have a breakdown of those two times. I've seen a variance of 4-8 seconds on my machine before the coffee drip begins.
for a consisting precision shot you need to use a scale,weight your coffee ground (in) and when you extract the espresso's you should do it also(out)...the brew ratio should be 1:2 ...if you relate on volume it's not going to give you a good parameter data to analyse.It's like taking kilos and after changing the measure into volume ...density is different from variety of coffee,internal density,grade of roasting,size of the beans,the process of the coffee was made(natural,washed,honey,carbonic maceration,etc).It's not an easy task to do a good espresso,but if you need consistency you should be more precise and transform ''variables'' into stable parameters so you can replicate the same result.Remeber espresso should be balance between acidity,sweetness ,strenght/body/bitterness...It's not easy to achieve but if you follow the rules step by step you may find out that is quite easy.
Hope you can do a video about best grinders in different price points! I am torn between the e37s,mazzer super jolly and mythos one to pair with my gs3.
Larger "clumps" of coffee are not inheritantly bad but they can cause issues with distribution. To fix this you can use a distribution tool or manually break up and groom the grinds. The amount of clumping depends on a variety of factors, how fine you are grinding, the type of coffee, your climate etc.
@@iDrinkCoffeeCanada thank you . an open bottom filter is good to better see your results is not it ? (sorry I am beginner and not english speaking fluently ;) )
1:20 THANK YOU so much for clarifying this point. I was never clear if the timing starts when the coffee starts to pour or when you press start. It does make me wonder if different machines can vary in the time it takes before the coffee starts pouring though. It would be nice to have a breakdown of those two times. I've seen a variance of 4-8 seconds on my machine before the coffee drip begins.
Great vid!, Thanks
Please we need:
How to dial in and calibrate a Eurka Atom Espresso Grinder
for a consisting precision shot you need to use a scale,weight your coffee ground (in) and when you extract the espresso's you should do it also(out)...the brew ratio should be 1:2 ...if you relate on volume it's not going to give you a good parameter data to analyse.It's like taking kilos and after changing the measure into volume ...density is different from variety of coffee,internal density,grade of roasting,size of the beans,the process of the coffee was made(natural,washed,honey,carbonic maceration,etc).It's not an easy task to do a good espresso,but if you need consistency you should be more precise and transform ''variables'' into stable parameters so you can replicate the same result.Remeber espresso should be balance between acidity,sweetness ,strenght/body/bitterness...It's not easy to achieve but if you follow the rules step by step you may find out that is quite easy.
Hope you can do a video about best grinders in different price points! I am torn between the e37s,mazzer super jolly and mythos one to pair with my gs3.
That is a good idea for a video. Thank you for the suggestion. I will add this to our list
Thank you for the explanations Are not those "stones" in the grinds (final mixture) bad ?(channeling)
What cause them ,air moisture?
Regards
Larger "clumps" of coffee are not inheritantly bad but they can cause issues with distribution. To fix this you can use a distribution tool or manually break up and groom the grinds. The amount of clumping depends on a variety of factors, how fine you are grinding, the type of coffee, your climate etc.
@@iDrinkCoffeeCanada thank you . an open bottom filter is good to better see your results is not it ? (sorry I am beginner and not english speaking fluently ;) )
Hello, the best shots I could shoot were between 30 and 35s (single ratios 11g in 19g out double 18g in 36g out)
Isn’t 16 seconds too long to grind 18 gm
Why is that?
i wonder if you have a coffee shot collar for MAHLKONIG PEAK Grinder?
Hi, sorry but this isn't a product that we carry at this time
Mazzer Mini is my first grinder then i have a new peak grinder i sold the first one mazzer mini, we have very obvious result