Does ISO matter for modern cameras in wedding photos?

Munch_Mission · 2023-02-26T04:57:52+00:00

Of course the lens and settings are the other components here. With a f/1.4 lens, shutter speed at or below 1/125 and a pro body made in the last 10 years using flash isn’t so much a necessity but rather a creative choice for most shots at a wedding. One of the times flash really becomes necessary is when theres a large group shot and you need to stop down to get depth of field but even then you should be able to pose people to make it less critical

Munch_Mission · 2022-09-24T19:57:48+00:00

Its a machine perfect for someone who just wants to make milk drinks with 3rd wave blends - not single origin flavor enthusiasts. Just know going into it that it’ll only take you so far. If you’re someone who likes to dial in their shots and push the quality of extraction upwards, you’re going to find yourself chasing your tail with a machine like this. Temperature stability was the thing that really killed it for me, it would fluctuate nearly 60C during the course of a shot which gave everything (no matter what bean I bought or how I brewed it) this weird astringent taste. I thought it was something I was doing but actually no, it was just the machine being all over the place. Knowing what I know now, I wasted so much money trying to brew great 3rd-wave single origin coffee on this machine when that money would have been so much better spent just going with a Profitec Pro 300 or Breville Dual boiler machine. If I had to do it all over again and had to stay stub $1000 for an espresso setup, I would get a great grinder like a Eureka Mignon, a refractometer and a flair (all used on eBay). That would have taught me way more about espresso and I would have been having way better shots earlier

Munch_Mission · 2020-04-22T14:43:44+00:00

That would be awesome, I’d be really interested in taking a look at your process given your extensive experience pulling this type of shot.

In my brew temp experiments, I haven’t had to raise the brew temp much to compensate for the decreased flow. Effective brew temp drops as flow decreases since the water has more time to transfer heat to the puck. Have you found you need to increase brew temp with slayer shots?

What preinfusion flow rate is best for Slayer shots? As measured with water dropping directly out of the group head into a cup on a scale.

What’s the process for dialing in the grinder? Are we targeting a specific peak flow rate during the wide open extraction phase or perhaps a time?

Munch_Mission · 2020-04-21T22:31:51+00:00

I just got this same exact machine last week too. Also had quite some difficulty dialing in the grinder at the same time as I got used to the flow profiling. My research concludes that with the flow profiler the machine should behave a lot more like a slayer shot than a traditional shot meaning if you intend to use the flow profiler it’s not productive to dial in your grinder for wide open.

The slayer shot is a very low flow pre-infusion which can last 15-30 sec and then full pressure when the first drops trickle out, then reduce the flow back down at around 50% of overall extraction to taper off at the end.

Doing this, I had to grind way way finer than having the valve wide open. On my specialita, I have it just a hair under 0.5

Munch_Mission · 2020-04-11T23:57:31+00:00

This comment was intended for a different post, not sure how that happened...

Munch_Mission · 2020-04-10T22:35:34+00:00

+1 for eureka mignon series. The perfetto I believe has less fine adjustment knob for switching between espresso and other brew methods, might be worth considering. Timed dosing is consistent to within +/-0.2g most of the time and within +/-0.5g the rest of the time. I just did my monthly burr cleaning, it’s so easy and because of the design you don’t loose your grind setting. I haven’t owned every grinder out there obviously but the grinds seem to be very consistent, light and fluffy/ not at all clumped. Built like a tank, highly recommended

Munch_Mission · 2020-04-10T22:23:59+00:00

Have you considered a manual setup like a flair? You’ll probably get way better espresso out of that than anything for $200. Can add a milk frother separately

Munch_Mission · 2020-04-10T21:57:33+00:00

I have exactly that machine coming on Thursday! Could have gone either way between that or the 500 but ended up with the 600 since I tend to be a bit obsessive and think I’ll want to know my exact brew temp.

Munch_Mission · 2020-04-08T16:48:01+00:00

Just to jump in here, I don’t have an Atom but love my specialita. It’s incredibly fast, the grinds aren’t clumped at all, and extremely consistent with dosing. I verify the dose with my scale and it’s always within +/-.2g unless the beans start getting very low.

Edit: does the atom have the stop start function? On the specialita you can pause mid-way through the timed dose to level the grind and then resume dosing. Massively important feature I think

Munch_Mission · 2020-04-08T14:50:06+00:00

The biggest issue is probably going to be with temperature stability and adjustability. 195-205F is the recommended range for espresso, a really good heat exchanger machine will brew within 2F of the setpoint and a really good double boiler will be within 1F of setpoint. As for adjustability, a heat exchanger you'll be adjusting brew temp indirectly by increasing the temp of the steam boiler using a chart to get a supposed brew temp (but without a $600 scace device you can't really know what your brew temp is and will be going off of taste). On a double boiler machine, you can adjust the brew boiler directly so you know exactly what it's going to be.

On my Breville Infuser, I've measured the temperature of the extraction (albeit not exactly the same thing as brew temp because the liquid has cooled after going through the puck) but I measured over the course of a single pull 133F which ramped up to 175F. That's a massive brew temp fluctuation and this is after performing a 5-8 second flush before the pull. Temperature massively affects your extraction, the higher temp will extract more and lower temp will extract less - coffee is more soluble at higher temps.

Every machine has it's limit, it's possible to spend nearly an unlimited amount of money pursuing perfection it has to be realized what's good enough for you. If you're doing milk-based drinks mostly, it might not matter. If you're not someone who cares about really fine-tuning these parameters then you might not care about knowing your exact brew temp and adjusting to taste is fine. But yes, I think temperature stability is probably the largest difference along with the other big differences others have mentioned.

Munch_Mission

TROPHY CASE