@joeldamianicigan There's always a little overage in the knockbox as you 'groom' your portafilter prior to tamping, but if you get a model where you can calibrate it by timer or weight, you'd have less, overall, in the end. - Kat
These Rancilio machines seem to be my favorites although it seems from a technical standpoint, they don't offer a grind that competes with Mazzer Mini Es or Mahlkonig. I'm starting to like dosers because Gail doesn't waste coffee into a knockbox before tamping like in the freezer-storage of coffee bean test videos.
I totally agree! I personally like that it isn't a hard science and that there is a little bit of chance every shot you pull. You should publish your bean prep diary to give other people points to work from :)
Hehe well you do this for a living now don´t you? :)
Yes and all these variables are also a "problem". I seem to run out of one kind of bean before I get all the variables just "right"! And the curiosity always gets to me so I want to try another bean rather then buying the same one again, hehe. I usually note grind settings, amount of coffee etc, down on a paper so I have something to fall back to once I switch back to the same bean again. As long as you have fun it´s all good !
Yes - that's definitely worth pointing out. I think it's similar to how the tamping standard is: 30lbs. of pressure is recommended, but this should be adjusted based on bean type, freshness, machine, weather, etc. All of these things are components that can be tweaked after folks have an understanding of the basic set point.
Also should be mentioned that some coffees likes to be overdosaged. Some likes a finer grind and some likes a little bit coarser grind, all a matter of taste and the type of beans used.
But yes 16 grams (or to the ridge in the portafilter) for a double is indeed a good start point if you ask me! (not that I´m a pro like you gals are)
@joeldamianicigan There's always a little overage in the knockbox as you 'groom' your portafilter prior to tamping, but if you get a model where you can calibrate it by timer or weight, you'd have less, overall, in the end. - Kat
SeattleCoffeeGear 9 months ago
These Rancilio machines seem to be my favorites although it seems from a technical standpoint, they don't offer a grind that competes with Mazzer Mini Es or Mahlkonig. I'm starting to like dosers because Gail doesn't waste coffee into a knockbox before tamping like in the freezer-storage of coffee bean test videos.
joeldamianicigan 9 months ago
I totally agree! I personally like that it isn't a hard science and that there is a little bit of chance every shot you pull. You should publish your bean prep diary to give other people points to work from :)
SeattleCoffeeGear 2 years ago
Hehe well you do this for a living now don´t you? :)
Yes and all these variables are also a "problem". I seem to run out of one kind of bean before I get all the variables just "right"! And the curiosity always gets to me so I want to try another bean rather then buying the same one again, hehe. I usually note grind settings, amount of coffee etc, down on a paper so I have something to fall back to once I switch back to the same bean again. As long as you have fun it´s all good !
Agathorn 2 years ago
Yes - that's definitely worth pointing out. I think it's similar to how the tamping standard is: 30lbs. of pressure is recommended, but this should be adjusted based on bean type, freshness, machine, weather, etc. All of these things are components that can be tweaked after folks have an understanding of the basic set point.
And we're not pros! Just silly enthusiasts! :)
Kat
SeattleCoffeeGear 2 years ago
Also should be mentioned that some coffees likes to be overdosaged. Some likes a finer grind and some likes a little bit coarser grind, all a matter of taste and the type of beans used.
But yes 16 grams (or to the ridge in the portafilter) for a double is indeed a good start point if you ask me! (not that I´m a pro like you gals are)
Agathorn 2 years ago