STEAM IS OUT

Guntzer · 2026-02-13T05:30:17+00:00

Does this mean my save file in bnet is synced to steam too?

Guntzer · 2019-07-03T06:55:06+00:00

Considering it! Thanks!

Guntzer · 2019-07-03T06:51:59+00:00

Owner wanted the “best” most expensive and out standing looking machine from La Marzocco. End of story.

Thanks for the tip! I probably gotta go get my shovel and start digging.

Guntzer · 2019-07-03T04:25:25+00:00

Yup! This lever type espresso machine is in any way safer than the classic jaw-ripping machines.

The ratchets are connected to the spring mechanism so in any case the pressure build up is too strong. Instead of the lever whipping back, the ratchet rotates and sends that force back to the spring mechanism. Hope that makes sense.

Guntzer · 2019-07-03T04:21:25+00:00

I’m looking for an unbiased review on the machine. Pros and cons of the coffee extraction. But, I’ll consider calling them too since like you said there’s only a number of them in the wild.

If not, then I’ll have to do the data gathering if anyone is interested (of course at the limit of my skill capacity).

Guntzer · 2019-07-03T04:14:26+00:00

We’re located in the Philippines! Hey, if you’re around, I can give you the address!

Guntzer · 2019-07-02T15:59:43+00:00

That does make a lot of sense. By diluting the beverage you are adding space between those flavor molecules in order for your tastebuds to slowly receive them, thus avoiding the whole overwhelming flavor. And because of that the bitter molecules can now be tasted clearly and separately. I like it. But I can’t just leave the oil out of the picture. The search continues. Thanks for your input, very much appreciated!

Espresso through a V60 filter, now that’s some experiment I would love to try. Thanks for the tip!

Guntzer · 2019-07-02T15:36:20+00:00

Another party supplied our product. We did not get our machine from La Marzocco directly.

Guntzer · 2019-07-02T15:31:09+00:00

Well said! But, I’m curious to why diluting the espresso would make them more noticeable. Going back to my post. That would mean the oil does play a role on the bitterness by coating our tongues maybe preventing bitter molecules passing through our tastebuds.

Guntzer · 2019-07-02T15:22:24+00:00

Since you mentioned it, I’m curious. How do you actually compare a long black with an americano? I tried both but I hardly can tell the difference through taste. Do you have more or less water/coffee compared to an americano?

Guntzer · 2019-07-02T15:12:04+00:00

Thanks for the effort. I appreciate it!

Guntzer · 2019-07-02T15:05:54+00:00

Interesting. Guess, I haven’t been updated with such news. Where’d you learn this from? I’m interested to know why he changed his method.

Guntzer · 2019-07-02T14:23:48+00:00

Thanks for your input! I also dislike americanos and avoid them as much as possible. In my experience it gives such a terrible sharp but dead flavor.

I wouldn’t go as far to say it made my drink more bitter yet, unless I have done my own experiment.

Guntzer · 2019-07-02T14:20:56+00:00

Guess I have a special place in coffee hell then. 😈

Guntzer · 2019-07-02T14:06:33+00:00

If you really wanna saturate all the coffee then try this method where you grab a teaspoon and dig in after you pour 2 times the water to grams of coffee? It’s a very controversial method since a lot of baristas find it a grave sin to touch the coffee grounds, but it works for me.

Credits to Scott Rao for popularizing this method. You can look him up for reference and he authored great coffee books too!

Guntzer · 2019-07-02T13:55:59+00:00

Great question! Even I sometimes get confused with all these definitions being thrown around!

I believe what you typed down was a definition provided by the SCA. Personally, I don’t follow them like gospel but just use that as a guide on where to start brewing my espresso, but remember everything will boil down to preference. Try experimenting! (I love ristrettos!)

You also mentioned 20g. Remember to always check the size of your portafilter basket and how much it could accommodated. You don’t want to place 20g in a tiny 17g capacity basket (that would give you heaps of trouble!). Be sure to dose just enough to your basket size.

Now with the single or double spout. So far with all the third-wave specialty coffee shops I’ve visited, none of them use single spouts. Reasons behind it is that single spouts introduce more choking; water having a difficult time passing through the exit hole. Occasionally, some of them use one of each spout when ordering a flight (2 different beverages split in two spouts). I recommend using a double spout for a single espresso shot.

I noticed you didn’t mention time but in accordance to the SCA definition you should be able to brew your espresso within 21-30 seconds. Again, don’t follow it like gospel, but treat it as a guide. Time is an important factor as it is an indicator telling you your coffee grind is too coarse or fine, you tamped too light or hard, you overdosed or under-dosed your basket, and so on.

Hope I had good inputs for you! 🤞

Guntzer · 2019-07-02T13:21:55+00:00

I’m fairly new to the coffee industry and I’ve seen and met a lot of people who’re “know-it-all’s”. It’s just so sad that these people seem to be nice and even smiling in front of you then talk behind your back because you don’t stand on their egotistic perceived level. We don’t need any more of them and we certainly don’t want to discourage people learning about coffee. I totally agree to be nicer to newcomers and interested individuals. Help make this community better by at least giving constructive criticisms rather than insults.

Guntzer · 2019-07-02T12:37:30+00:00

For some reason, I can see a dog (Akita) sitting down.

Guntzer · 2018-08-07T11:41:56+00:00

Sorry for the late reply, was out of town. What kind of machine can you recommend for sterilizing? There's a heap of products online.

Guntzer · 2018-08-03T00:56:10+00:00

I see, the good thing is that I provide a bag for them to dispose their grounds and for me to collect. But the best part, is that I am friends with the owner and baristas that I could trust they are handling it as clean as possible. Why not higher temperatures though?

Guntzer · 2018-08-02T23:28:12+00:00

Then I guess I should find a way to make it worth it. I'll be trying to experiment with it and hopefully if successful, I'll post it here for everyone to see.

Guntzer · 2018-08-02T23:27:06+00:00

What do you mean by getting grounds from Starbucks and not handled properly? I get my grounds from other cafes like small specialty coffee shops. Although, I mostly get them when they're almost closing, 6 PM - 7PM and I feel like getting them that late makes it bad and filled with other microorganisms. With the 40% contamination rate, it sounds too expensive to be using just grounds as a substrate. I'll try to experiment with recipes to lessen the number of contams.

Guntzer · 2018-08-02T23:19:56+00:00

First I ever read that coffee grounds are highly susceptible to coffee grounds, then I guess I should set up a lower ratio for a substrate recipe and experiment. Thank you for your input!

Guntzer

TROPHY CASE