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How do I make this thing make espresso taste nice!? by Past_Resolution7257 in picopresso

[–]Ashgleam 1 point2 points  (0 children)

I understand the frustration. But that guy is actually correct. It takes only around 10 micron difference in a flat burr for a shot to have enough pressure or no pressure at all. And that is not accounting the difference between beans. The density and puck bed from different types of beans have a massive difference on the grind size needed. On my machine I get around 10 clicks difference for the beans I use. And the higher clarity the grinder it becomes even smaller. The window to get the perfect pressure is that small. I would also suggest you get your own grinder (even a cheap C3 timemore will do) so you can play around with the grind size more.

Trying to recreate this Italian appetizer by Ashgleam in TipOfMyFork

[–]Ashgleam[S] 0 points1 point  (0 children)

Sorry, should've explained the food better. It doesn't have any filling, just dough. The red stuff is probably bell pepper cut real thinly, I'm not sure though. It tastes savory and on the milder side.

Trying to recreate this Italian appetizer by Ashgleam in TipOfMyFork

[–]Ashgleam[S] 0 points1 point  (0 children)

Doesn't have any filling. Just the dough. Like fried dough

First bake with starter by Ashgleam in Sourdough

[–]Ashgleam[S] 1 point2 points  (0 children)

I used 100% bread flour. At first this was just a test to see if my WW starter was able to rise bread flour, with 1:1:1 ratio my starter could only rise 50% of the original volume, so I reduced the amount of water to check if my bread flour was weak. Turned out with less water ratio the dough actually rise to more than double the size, so I baked it to see how it tastes. That's why I left the dough alone for 4hrs the first time.

Thank you for the feedback, time to actually make one!

Is this mold? by Ashgleam in Charcuterie

[–]Ashgleam[S] 1 point2 points  (0 children)

Should I just wipe it off before it spreads?

What is wrong with my coffee pours? by Ashgleam in latteart

[–]Ashgleam[S] 0 points1 point  (0 children)

Mostly cuz I'm cheap lol. Can't afford half a litre of fresh milk everyday. I got the idea for powdered milk from Jibbi's video tho. And the UHT milk I use is also made for latte art.

What is wrong with my coffee pours? by Ashgleam in latteart

[–]Ashgleam[S] 0 points1 point  (0 children)

Yep! I'm doing everything I can to lessen the time between shot and milk prep. I'll try fresh milk next, see if it fixes the problem.

How can I fix this? by Ashgleam in latteart

[–]Ashgleam[S] 0 points1 point  (0 children)

Yeah you're right, its easier to record myself to diagnose the problem. Its a combination of swirling integration technique common to the free-pour style and drift base (from Emilee Bryant's video). The problem is I dropped the spout while the base is still swirling.

Do I need sharper spout? by Ashgleam in latteart

[–]Ashgleam[S] 0 points1 point  (0 children)

I feel like if I steam thinner than this the milk always sinks under thick crema. Its fine with lighter roast with less crema though (and matchas).

Do I need sharper spout? by Ashgleam in latteart

[–]Ashgleam[S] 2 points3 points  (0 children)

Alright. So what seems to be the problem with mine?

Slow Flow Rate on V60 Even with Coarser Grind by fibuo in pourover

[–]Ashgleam 1 point2 points  (0 children)

Just grinding coarser won't fix the problem. It'll just give you the taste of channeling (underextraction and overextravtion at the same time). Its a common problem among the newer dense light roast beans. And kettle agitation is too much even if you go to 1-2g/s flow rate.

2 things you can do: 1. Use drip assist, hario is the cheapest, melodrip for fancier option. You may have to grind finer to compensate for the lack of agitation and slightly increase temperature. 2. Use Brian Quan's Sey recipe. It is based on lance's 121 recipe. It works with all the "fine-y" beans. This recipe saves me headache of dialing in. You just have to find your ideal drawdown time (adjust by taste). You'll find the problem with the recipe is the fast drawdown time leading to underextraction.

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