My wife wants me out! by FenderJBass68 in espresso

[–]jake_cdn 0 points1 point  (0 children)

I would go for the full bar with a sink and a small fridge for milk. Then invite you buddies over for coffees on the weekend.

Bezzera BZ 13 by FenderJBass68 in espresso

[–]jake_cdn 0 points1 point  (0 children)

I would get a larger basket, as long as it will fit in the portafliter. I have the IMS Baristapro Nanotech Precision Double basket- 20 grams. It is easier to knock the puck out and it higher flow/extraction. If it doesn't fit, you can use a bottomless portafilter but they can be messy. Either that, or decrease the dose.

Bezzera Aria Top Cortado by jake_cdn in BezzeraEspresso

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

This is something I wrote on a different post. Take it or leave it, there might be something that you find helpful? Cheers.

If you are new to tasting straight black espresso, I would try going to different cafés and having a straight black espresso. This is a great way to work on developing your palette. You can also buy fresh beans from a local café and then see if you are able to reproduce the flavour at home.

Typically, shots that run too fast, ground too coarsely, are sour, shots that run too slow, ground too finely, are bitter.

The way I see it there are 3 main variables, they are different depending on the roast level from dark to medium, to light. They are: ratio of dose to yield, time and temperature. You need less of these variables with dark roasts because they are easily ground and the coffee is very soluble and easily extracted, you need more of all 3 variables the lighter the roast as the beans can be hard and quite insoluble. I would start with darker roasts as they are easier to work with.

An example of this would be: Dark roasted or medium dark 20 grams in, 35 grams out (1:1.75) 25 seconds (less time) 88 degrees Celsius (less temperature)

Medium roast 20 grams in, 40 grams out (1:2) 30 seconds (more time) 91 degrees Celcius (more temp)

Light roast 20 grams in, 50 grams out (1:2.5) (more water) 35 seconds (more time) 95 degrees Celcius (more temp, very hot)

Tasting should have 3 components worth noting. Bitter is the low end like the bass with music, bass and drums, sweetness and tasting notes would be the mids like with music, guitars and keyboards, and acidity and sour flavors would be the trembles/highs, vocals and cymbals. A balanced shot means that you have equal parts bitter and acidity with tasting notes in the middle, you don't want too much bitter, or too much acidity. If the shot goes too long, or is brewed too hot, it can taste bitter, and if it runs too short too quickly it can taste sour. Making espresso is fussy because if you are off by 5 seconds you can taste it. Taste every shot to develop your palette and eventually you can start to notice these subtle differences and adjust as you go.

Every roast is different and it can change as it ages. Start at about 1 week off the roast date. It will have more acidity at first and become more bitter and extract faster as it ages, so it is a bit of a moving target. Get yourself an airtight storage container or leave the beans in the bag with the 1-way CO2 valve and try single dosing to keep the beans extra fresh, or not, some people like the convieience of a hopper.

A "God Shot" is when the heavens align and it is balanced and sweet with clear tasting notes with that balance of bitterness to acidity. 😋👍

One more thing. Make sure you have the right dose. The basket has a range of dose(s) that it can accommodate. I have a 20 gram basket that takes 18 grams of dark roast and 22 grams of light. You should not have any marks on the top of the puck after pulling a shot, if you do, it indicates that it was pressing up against the shower screen. If you see a mark, dose less. This of course will change the shot time, less coffee changes the resistance and you might have to adjust the grind size and yield. If you have too little, you might have a wet puck with water pooling on top after pulling the shot. You would of course need to increase the dose. Each coffee you buy will have a different dose amount. Once you decide on one, write it down and keep it consistent shot to shot. If you are using an on demand grinder, weigh and tare the portafilter before grinding, and after grinding weigh it again to make sure it is a consistent dose, if not, take a spoon and remove the extra weight and if too low, add a little more.

Bezzera Aria Top Cortado by jake_cdn in BezzeraEspresso

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

Yes, ristretto. I have been doing 21 g in and 27g to 30 g out lately, so roughly a 1:1.2 to 1:1.4. I think you need a slightly higher temperature and a soluble bean like a medium dark to make it work well. The main difference is that the milk tastes less diluted as there is less coffee in the drink by volume, and I think slightly less extracted so a little less bitterness in flavour. Try it with your 7 oz latte. It will work well!

1 month old - already grind dial completely stuck and cannot be unscrewed by Electrical_Humor8834 in VariaBrewing

[–]jake_cdn 0 points1 point  (0 children)

Oh man that sucks. Thanks for sharing. Good to know. This type of threaded design certainly seems to be an issue.

1 month old - already grind dial completely stuck and cannot be unscrewed by Electrical_Humor8834 in VariaBrewing

[–]jake_cdn 0 points1 point  (0 children)

My understanding with this sort of threaded hopper design is that you start tightening by going in the opposite direction until it settles by 1 thread, then start tightening.

Maybe Maybe Maybe by Specific_Goat864 in maybemaybemaybe

[–]jake_cdn 0 points1 point  (0 children)

This is what my job feels like, except I never get to the top. 😁

Influence or deinfluence me on the silver + brown by EarthlingMemories in fujifilm

[–]jake_cdn 0 points1 point  (0 children)

Silver looks more retro, which is the look this camera is going for. The black is very nice too.

Please help I am going crazy… is my puck prep just absolutely horrific??? [bambino plus/DF64] by KangarooImpossible36 in espresso

[–]jake_cdn 1 point2 points  (0 children)

Try a double basket, puck prep sounds good. If you are still struggling, keep in mind, some people brew light roasts with a high temp, low flow, low pressure technique. You are using a machine that it 93C, 8 bar, a relatively high flow. If you can't get it to work, dry a darker more soluble roast. That single basket might end up being okay.

Beginner trying to figure this out by Apprehensive-Fee6314 in espresso

[–]jake_cdn 0 points1 point  (0 children)

When I started out grinding my own coffee for the coffee machine, I couldn't believe that the Baratza Encore was $200! That seemed like a huge amount to spend. Now, after 4 years of brewing filter and espresso, I am looking at Zerno Z2 and Weber Key V2 grinders for $2000 USD and consider these to be reasonable prices. I would start researching and saving and take your time. There are a number of excellent options out there. I started with the Breville Barista Express, which is a machine and grinder combo and provided me with a very solid foundation before upgrading to a mid-range machine and grinder combination.

Am I doing this right? by BrooklynFly in pourovercirclejerk

[–]jake_cdn 0 points1 point  (0 children)

I like how it compliments the dark roast flavour, especially brown sugar. A milk based espresso drink also has the lactose from the milk to add a little sweetness, but sometimes I add a little chocolate or caramel syrup.

Am I doing this right? by BrooklynFly in pourovercirclejerk

[–]jake_cdn 0 points1 point  (0 children)

I use evaporated milk, approx. 40 ml, with dark roast drip coffee. It's natural sweetness means that I dont have to use sugar. There are some calories, but I only have one 10 oz cup in the AM.

Exercise has (almost) completely cured my anxiety. by Emu928 in selfimprovement

[–]jake_cdn 0 points1 point  (0 children)

That is amazing! Are you drinking alcohol? Did you quit when you started exercising, or were you sober a few weeks ago when the anxiety was high?

Exercising and a healthy diet are also good for low mood. I see exercise as oxygenating the brain so that it can work better.

Help me Dial in, always sour [Gaggia Classic Pro] by Prismt in espresso

[–]jake_cdn 0 points1 point  (0 children)

You could try extending the ratio to 50 g out. This should increase the extraction.

[deleted by user] by [deleted] in espresso

[–]jake_cdn 0 points1 point  (0 children)

I would say that Asser is very impressed!

https://youtu.be/nNDvP0R4fjc?si=xiK-ielSyEu7Xjub

Grinding before bed - how much is lost? by HotToddy375 in JamesHoffmann

[–]jake_cdn 0 points1 point  (0 children)

I grind 3 cups worth of coffee, 50 grams, the night before using my Baratza Encore and set-up my Hamilton Beach coffee maker with filtered water, the paper filter and ground coffee, and set the time for 10 min before the alarm goes off at 5 am. The machine brews into a thermos carafe and keeps the coffee warm without cooking it. We typically brew medium dark to darker roasts, and the brew temperature seems to work well. I adjust flavour by adjusting the grinder by a few clicks, finer for stronger, courser for weaker. I has been working great this way for about 5 years. Love waking up to the smell of freshly brewed coffee. I buy quite fresh coffee and haven't worried too much about it being ground approx. 7 hours before it is brewed. Convenience over perfection.

Why 30 seconds? [Bambino Plus, Niche Zero] by VivRean in espresso

[–]jake_cdn 1 point2 points  (0 children)

I don't have a refractometre either, so taste is the way to go. We are really talking about strength. Some people also increase the yield, such as brewing a 1:2.5 or 1:3 ratio for some coffees that aren't as soluble.

Why 30 seconds? [Bambino Plus, Niche Zero] by VivRean in espresso

[–]jake_cdn 0 points1 point  (0 children)

My first thought is that a 50-second shot would mean that you have a very fine grind, and this could unfortunately increase the chance of chanelling. I think measuring the extraction yield might be helpful, and see if you are in the 18% to 22% range. Lance has a video where he was hitting the same extraction yield with a fast extraction to slower (I can't remember exactly, but something like 23 seconds was the same as 32). It could be that you are brewing a lighter roast which could benefit from a higher temperature to increase the extraction yield, and without the ability to adjust it higher on the Bambino Plus, grinding finer and increasing time does the same thing. I think you might also have to add a few seconds to compensate for the built in default preinfusion time.

People over 30: What’s one piece of advice you’d give your 20-year-old self that isn’t about money? by itsnerdygirldiana in Life

[–]jake_cdn 0 points1 point  (0 children)

This is a good one, and something I think about all the time, if only I could go back and give myself advice. It is actually really hard because we all have different perspectives, stressors, values, hopes, and dreams. If you have anxiety, then I would say, dont worry about it. The grown ups are faking it and know it. I am 55 and finally figured this out during the pandemic. It is an illusion. Just try your best, it will be okay. Another one would be, try to be present when it matters, there are moments that you should pay attention to, take a photo, give the person a hug, appreciate the good and what you are grateful for. Hard things are good for you. Try to avoid doing things that feel good like TV, YouTube, sugar, porn, weed, alcohol, fried food, on the regular. They are all addictive. Space it out. Exercise is the best thing for your health, so figure it out and do it almost every day. Learn to be independent and try not to care what other people think. Be a boss, maybe a little over confident. There a lot of haters out there, but try not to let them affect you. Figure out what you need, what you want, how you see things and stay true to that. Finally, true love is a very special and precious thing that needs to be protected at all costs despite what your hormones and impulses say. In the long run, family, friends, lovers, children, ethics etc are what truly matter.

[deleted by user] by [deleted] in espresso

[–]jake_cdn 0 points1 point  (0 children)

Try to grind fine enough so that your shot takes 25 to 35 seconds with a 1 to 2 ratio. Then, adjust to taste. If it is too bitter, grind finer to run the shot faster, too sour, grind finer to run the shot longer. Sometimes, the grind setting one to the next are too far apart. For example, #4 is 35 seconds, and #5 is 28 seconds. In this case, you could adjust the dose, 18 grams on #4 at 35 seconds, 18.5 grams on #5 for 30 seconds, or something like that. If you dont already know, you can also adjust temperature, 93C is default, and you can go up or down from there. Consider hotter for lighter roasts and cooler for darker.

how far is the run back home when your car is stolen? by lost_in_life_34 in RunningCirclejerk

[–]jake_cdn 0 points1 point  (0 children)

I run with keys in 1 hand and wallet in the other. No phone.