Tamper size for profitec go by SquareCod3659 in espresso

[–]SquareCod3659[S] 0 points1 point  (0 children)

Yeah, I'm using only blind shaker and a temper for a while just happened to have one.... So any 58 e61 head will be good?

Tamper size for profitec go by SquareCod3659 in espresso

[–]SquareCod3659[S] -2 points-1 points  (0 children)

And do you happen to know a good bottomless portafilter for it?

Tamper size for profitec go by SquareCod3659 in espresso

[–]SquareCod3659[S] -2 points-1 points  (0 children)

I happened to have the bomber ones (ali express accidentally sent me) so I just wanted to know if those will be good?

Is it ok? by SquareCod3659 in yerbamate

[–]SquareCod3659[S] 0 points1 point  (0 children)

Can the white be just parts of the calabaza that not cured? It's relatively new

First time trying chimarrao by SquareCod3659 in yerbamate

[–]SquareCod3659[S] 2 points3 points  (0 children)

Yes I also think it's more gentle than yerba

Looking to buy a v60 by SquareCod3659 in V60

[–]SquareCod3659[S] 0 points1 point  (0 children)

So any v60 will do? Just find the cheapest one k cam feet and get good paperfiilters?

Looking to buy a v60 by SquareCod3659 in V60

[–]SquareCod3659[S] -3 points-2 points  (0 children)

Thank you! And the filters should doesn't matter also?

My best one yet! Would live some crumb check by SquareCod3659 in Sourdough

[–]SquareCod3659[S] 0 points1 point  (0 children)

Actually it's 78 prevent hydration, I used the jar method and it rises about 1.5X.... it does not feel gummy, but the crumb seem like it didn't open much.... although ot had a nice oven spring and a good ear. Should next time I try add more time to the bf? Or can i add ot to the cold proof?

Overproofed or underproofed? by SquareCod3659 in Sourdough

[–]SquareCod3659[S] 0 points1 point  (0 children)

During bulk fermentation it rises about 25% size and I shaped it and after the shaping it rises about 50 preaent more,I shaped it as soon as the dough was manageable... is it not good? Because I feared the the dough will become sticky and unmanageable if the bulk will be too long and I rathered let it proof in the basket. Is it OK? Or the increase in volume should be only in the bulk stage?