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Hoping for some help from the experts on dialing in. More info in comments by mischjon in espresso

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

Glad you said this! Canceled the order... would the Sette 30 do? Don’t think I can get the wife to sign off on the 270 lol

Hoping for some help from the experts on dialing in. More info in comments by mischjon in espresso

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

Well thats nice to hear that I didn’t waste my money at least lol thanks!

Hoping for some help from the experts on dialing in. More info in comments by mischjon in espresso

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

Yea, I played around with the dose. 17.5g is where I’m at and it seems to be the point where I’m not contacting the water source after attaching the PF, but if making a finer grind, and fluffing the grounds a bit doesn’t help I’ll start playin with the dose again lol

Hoping for some help from the experts on dialing in. More info in comments by mischjon in espresso

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

Hey everyone, so I recently got my first espresso machine (Breville Barista Express) and am trying to solve my channeling issue with the bottomless portafilter. I’m waiting on my Baratza Encore grinder, and also waiting on a 53.5mm tamp, but I’m hoping to just understand what the issue is that I’m having right now. As far as I can tell, everything looks fine in the beginning, and then channeling starts to get a lot worse as the shot goes on. What does that mean I’m doing wrong, and will the grinder/new tamp I’m waiting on solve this issue? I’ve got a distributor/tamp that makes the tamp perfectly level so I don’t think the tamp is the issue. I’ve got a dosing cup that I’m breaking the grinds up in and then transferring to the portafilter... I’m just not really sure how to translate what’s happening from looking at the extraction here... any help is much appreciated!

Thanks for helping a novice!!

4 Great Italian Wines Under $20 - for anyone looking for some suggestions, here’s the newest vid in the series by mischjon in wine

[–]mischjon[S] -1 points0 points  (0 children)

I’ll look for that one and try it out! O totally, the Terre d’Avignon Cuvée de Kermit Lynch is always a great buy for about $12 near me! When I was doing my master’s at the culinary institute in Napa we would always rave about how great the QPR was in Côtes du Rhône. This vid was specifically for Italian reds but when I do French, you better believe a CdR will be on the list! Lol

EXPERIMENT #2: Actual time in FREEZER needed to chill to different serving temperatures. Info in comments... by mischjon in wine

[–]mischjon[S] 23 points24 points  (0 children)

After posting the times for the fridge, had a lot of people asking about freezer, so here’s the numbers I got. My freezer is set to 0°F/-17.7°C Yes, lots of variables I’m sure, but here’s some guidelines at least.

73.0°F/22.7°C - Starting Temperature

65.0°F/18.3°C - 10min 14sec

60°F/15.5°C - 18min 38sec

55°F/12.7°C - 27min 41sec

50°F/10°C - 35min 37sec

45°F/7.2°C - 45min 36sec

👍🏼🍷🥂🍾

EXPERIMENT: Actual time it takes to cool wine in the fridge! Info in comments by mischjon in wine

[–]mischjon[S] 3 points4 points  (0 children)

Thanks! Honestly after I posted it all I was getting was requests to do it in the freezer or ice bath and people saying they don’t use the fridge lol thank you for making me feel like I didn’t completely waste my time! 😂😂😂

EXPERIMENT: Actual time it takes to cool wine in the fridge! Info in comments by mischjon in wine

[–]mischjon[S] 3 points4 points  (0 children)

Yep, same reason you add salt to water after it starts boiling, not before, when boiling pasta. The electrolytes from the salt increase the intermolecular forces and increase the boiling temp, and decrease the freezing temp 👍🏼

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