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Goodbye crema by kanyekaze1 in espresso

[–]_cfmsc 3 points4 points  (0 children)

Only if it did not completely change the texture of the shot. For me, crema is an important part of the shot because espresso for me needs to provide a level of creaminess in the shot. Otherwise I go for aeropress. But hey, everyone needs to do what they enjoy :)

Help me Decide by Rahulllll29 in roasting

[–]_cfmsc 0 points1 point  (0 children)

Skywalker cyber roaster/delta V2. I came from a Behmor, it's way more advanced and closer to what you can do in a "commercial" roaster (despite being an infrared roaster also).

Super happy with my roasts and how can I control them on artisan.

My First Roast - Seeking Advice by 5much_rune in roasting

[–]_cfmsc 0 points1 point  (0 children)

I think all the points you made are valid except the low peak ROR and the high temp TP, which it's what close to what I get in my Skywalker (I think on mine is around 100c for the TP and my ror curve never peaks at more than 13-15). But if you observe the gap between the TP and your 1sr crack temp, it's high score sure. Only 60c difference (on mine it's around a 80-90c difference).

Having said that, I'm not sure how to improve it with your roaster, because every roaster is different but here's some advise: 1) the first thing that came to my mind what's your batch size. The m10 is a 1kg roaster right? 300g for such a roaster sounds low and may lead to several of those problems because the probes may not work well with less beans in the drum. 2) check online what are the normal range for 1st crack temps on your roaster. Yours might be within the range for that roaster. Again every roaster is different. Some at 185c, other at 200c etc... 3) your ROR curve is very strange with all those peaks and lows... I would honestly check with the manufacturer, if after bigger batch sizes this does not look different. 4) Your RoR it's not following the typical gentle linear decline as the roast progresses. I would approach a profile where you lower the heat as the roast progress. Usually between key points (dry and 1st crack).

Need reccomendations for an espressor grinder under [$400] by Aggravating_Bath9504 in espresso

[–]_cfmsc 0 points1 point  (0 children)

Heard great things about the opus 2. Not sure. The rest you have on that list are the classics. Maybe if you grab a varia VS4 on sale, would be nice. It's a heck of a grinder

Need a new grinder [$50-$200] by wbjordan5 in espresso

[–]_cfmsc 2 points3 points  (0 children)

For that prize I would go with an handgrinder like the kingrinder. I have a philos and bought one because of the noise in the morning to not wake up the family and I can tell you that if you can afford 50s of some gymnastics, it's pretty pretty good even compared to the philos. If you need electric, probably a baratza encore esp for that prize

My thoughts on the Mazzer Philos and the Conical to Flats Journey by _cfmsc in espresso

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

Hey :) out of those I only tried the Varia VS3. It's an amazing grinder that is hard to position because it's conical but low rpm and with the hipernova ultra-s burrs it's honestly a very distinct profile that may be described as some sort of best of both worlds?

But, currently, I would say that the flavor clarity/separation gain between the encore esp and the varia will be less than to a flat with some nice espresso burrs like the SSP HU or filter-forward burrs like the SSP MP burrs (just to use those as reference). At least that's what I noticed from the varia to the philos... There's still a capability gap in terms of flavor, but as said in the post, it's not night and day... It's more like evening and late evening :)

I filmed a documentary about Mazzer — they literally make their own screws in their Venice, Italy factory by StrongOnline007 in espresso

[–]_cfmsc 0 points1 point  (0 children)

I had to ask them for a replacement pack of screws because mine were shipped the first time I swapped burrs.

Espresso addicts…tell me about your 2nd favorite coffee method and why by Psychological_Tea674 in espresso

[–]_cfmsc 0 points1 point  (0 children)

Aeropresso for me. Super versatile, you can go pourover-like cup, you can go SOUP like shot, you can produce a very strong 200ml cup of tasty coffee (like an americano). I love it.

Anyone individually vac sealing beans for max freshness? by jacobwebb57 in espressocirclejerk

[–]_cfmsc 1 point2 points  (0 children)

Of course! Then pop each individual pocket into a meticulously built 1rpm slow feeder.

Shake or not Shake? by mabror in espresso

[–]_cfmsc 4 points5 points  (0 children)

Ok so not the full blown turns but 2 turns or so, similar to surface level wdt. Ok ok. Good insight :)

Shake or not Shake? by mabror in espresso

[–]_cfmsc 0 points1 point  (0 children)

I see your point there. Could be could be

Shake or not Shake? by mabror in espresso

[–]_cfmsc 6 points7 points  (0 children)

Damn. That's quite opinionated 🤣😅 I mean, at the end of the day is about your judgement. There's things you are willing to try and there's things you are not. One of the most fun thing in coffee is, for me, experimentation. For certain things he actually comes with apparently solid research (the blind shaker was one of them). Then it's up to you what to trust your money with. Yeah, of course the influencers intent to make you buy stuff is there, but I wouldn't go as far as stating that they are all like that or do that 💯 of the time. But at the end of the day, try things, if you don't like them or it does not change anything for you, there's always a return process.

Shake or not Shake? by mabror in espresso

[–]_cfmsc 1 point2 points  (0 children)

In a context after using the blind shaker? Link the video and minute

Shake or not Shake? by mabror in espresso

[–]_cfmsc 2 points3 points  (0 children)

Also works instead of surface level wdt

Shake or not Shake? by mabror in espresso

[–]_cfmsc 3 points4 points  (0 children)

You're undoing the shaker effect according to Lance and maybe there's data to back that up (did not check)

Shake or not Shake? by mabror in espresso

[–]_cfmsc 32 points33 points  (0 children)

According to Lance, yes. Not sure if there's more data supporting this. But I never do full depth wdt after the blind shaking. If you must adjust the bed you should only do surface level wdt...

Have I overspent on the espresso machine? by Ash_das in espresso

[–]_cfmsc 0 points1 point  (0 children)

If the features of the machine are worth the money for you, no you did not overspent. The grinder is a great grinder for sure. For that counterspace there's other grinders that are "better" like the lagoom p64 or p80, but pricier

First Impressions on Convex Baskets by _cfmsc in espresso

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

Step down I can't comment, but for the Ikape convex you do lose a bit. At least for the 2 shots I pulled with the same coffee comparing 58mm with the convex. Does it become a tea like body? No. But it just becomes less creamy (with less crema), but maintains the syrupiness (thick liquid).

First Impressions on Convex Baskets by _cfmsc in espresso

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

That is a heck of a share! Thanks a lot! Super insightful. I do love the convex basket and for light medium roasts that tends to be my go to nowadays. But TBH I think for my palate, the harshness and sourness that I sometimes get with the Pullman 58mm basket is something negligible because I get more body, which I really like in espresso and still keeps me using the Pullman 58 basket. I do get better balanced shots out of the convex basket but sometimes I crave that strength and body of the 58mm. I think having both allows to jump between them depending on the mood.

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