Coffee - do you and how do you consume it?

[pseudoid]

The burrs can do espresso, they're SSP MPs. It might not be the espresso you want, but they'll do it.

Are you telling me that I may confront a similar problem, when my Niche Duo arrives with its standard 83mm espresso flat-burrs?
An owner of a LagomP64 may be able justify the replacement SSP burr cost (@$200+) but that becomes unjustifiable when the Niche Duo cost is under $600.
Remember my statement:

I can't afford to have regrets.

 

[dfuller]

Are you telling me that I may confront a similar problem, when my Niche Duo arrives with its standard 83mm espresso flat-burrs?
An owner of a LagomP64 may be able justify the replacement SSP burr cost (@$200+) but that becomes unjustifiable when the Niche Duo cost is under $600.
Remember my statement:

No - the Niche Duo comes with Mazzer 151Cs, which are absolutely espresso-first burrs. A lot of light roast enthusiasts don't like them as they're very "traditional" tasting.

In fact 83mm SSPs are crazy money - I think closer to $400.

 

[majingotan]

Your work grinder is a Lagom P64. That's a $1700 grinder.

The burrs can do espresso, they're SSP MPs. It might not be the espresso you want, but they'll do it.

Not using it for espresso since I prefer drip coffee taste profile but the grinds don't look fine enough for espresso visually at finest setting (burrs not touching, out of factory setting)

No - the Niche Duo comes with Mazzer 151Cs, which are absolutely espresso-first burrs. A lot of light roast enthusiasts don't like them as they're very "traditional" tasting.

In fact 83mm SSPs are crazy money - I think closer to $400.

I don't find much difference taste wise between a Starbucks drip coffee from my local Starbucks shop (not the burnt-rubber tasting Americano). Maybe the SSP is slightly more acid forward which brings those Starbucks/Kirkland beans some vibrancy on the acid side rather than just tasting charcoal notes

 

[Peterinvan]

KEEP IT SIMPLE:

The time it takes me to brew a pour-over (ceramic Vario filter) is less than the time it takes to clean up complicated coffee makers.

I use Melita supermarket coffee ($7 a pound) and grind it just before making my brew. I like my Capresso burr grinder.

 

[dfuller]

I don't find much difference taste wise between a Starbucks drip coffee from my local Starbucks shop (not the burnt-rubber tasting Americano). Maybe the SSP is slightly more acid forward which brings those Starbucks/Kirkland beans some vibrancy on the acid side rather than just tasting charcoal notes

Frankly, you wouldn't notice much with starbucks anyway - but yeah, that's what SSP MPs do - they bring forward acidic notes.

 

[Timcognito]

 

[mk05]

Are you telling me that I may confront a similar problem...I can't afford to have regrets.

In consumables industry, you will never know anything if you do not try. I've owned many grinders, machines, burrs, tried all methods, etc. After trying everything, I have concluded that for me and my tastebuds, my simple setup is enough (or that my moka process will get me 75% there).

If you've never experimented with the various sizes in flats vs conical, the cut patterns, change in grind speeds and sizes, metals, then water pressures, temperatures, and TDS, etc, you won't know what you're missing on to have any sort of regrets. I can't feel what a watermelon tastes like to your brain - someone could tell you what it tastes like to him, but it may not necessarily be that for you. For example, I thought I would like Sweetlabs burrs, but after trying it out vs SSP MP, SK, and HU, I surprisingly found out that MP tickled my brain in a way the others did not - which was completely contrary to my original hypothesis.

If you don't want to have regrets, you must try them all. If you can't afford to have regrets, don't try at all.

 

[stunta]

Probably the best espresso I have ever had was in Colombia at a coffee shop made with a cheap grinder and Gaggia machine with pressurized portafilter - cardinal sins in our snobbish espresso world That is when I realized the coffee beans make most of the difference - this was locally sourced, freshly roasted.

As for my gear - Eureka Silenzio grinder, Rancilio Silvia with after-market PID.

 

[Broadcast_Eng]

I have it on good authority that Skywalker Ranch is (or at least was in the 1980s and 1990s before my source moved on to Disney Imagineering and SKG, later returning to Disney) coffee powered, reflecting GWL's obsession with the brew.

 

[pseudoid]

Skywalker Ranch [=] coffee powered,

Green coffee for climate change????

ADD: Wordless PID (Proportional Integral Derivative) yt demo (duration 1:28).
Sounds like PID is a fancy way of saying "feedback"?

 

[pseudoid]

the Niche Duo comes with Mazzer 151Cs, which are absolutely espresso-first burrs.

 

[Count Arthur]

Mazzer burrs maybe precision ground, but clearly they let their drunk uncle put the labels on.

 

[dfuller]

View attachment 366293

Oops, my mistake. 151B. Also an espresso burr. 151F is a filter burr set.

 

[olds1959special]

I'm enjoying some cold brew made from low-acid coffee.

 

[Snarfie]

View attachment 366295

Mazzer burrs maybe precision ground, but clearly they let their drunk uncle put the labels on.

Did replace 2 weeks ago my Melitta Caffeo Solo grinding blades after 7 years. Old one looked brutal .

Coffee looks an tatse fine again.

 

[pseudoid]

Did replace 2 weeks ago my Melitta Caffeo Solo grinding blades after 7 years. Old one looked brutal .

Dude?!?!
Are you into drinking green beans w/o roasting?
Or maybe someone is adding some rocks in the coffee bags you buy!

 

[ryanosaur]

Gotta say, after putting in some pick up work at a local roaster, this has been somewhat disturbing. The Owner and his sidekick keep all the foreign objects they find. They use a vacuum bean lift from the cooler tray to the storage barrels. That bean lift is calibrated to not pick up rocks and some denser beans even stay behind.
This didn’t stop me from taking the lid off a barrel and finding a rock right on top of them!
No matter what we do to prevent it, there will be rocks.
No different than cooking lentils or beans… it’s good practice to check for stones!

 

[Snarfie]

Dude?!?!
Are you into drinking green beans w/o roasting?
Or maybe someone is adding some rocks in the coffee bags you buy!

Last 2 years amount of beans used doubled to get a decent cup of coffee. So lesson that is learned when your don't produce a Puck your coffee taste is lousy an you need twice as much beans check your grinding blades. For less than 35,- euro's replacing grinding blades ( by your self) it save's you hundreds of euro's, buying extra coffee beans.

 

[pseudoid]

Somewhere I had heard that de-calcifiers may not be good for copper/brass innards of boilers.
Snope.com did not have any information... you?

 

[Count Arthur]

I spent a few hours modifying my Gaggia the other evening.

Added the PID temperature controller, pressure gauge, "dimmer mod", power switch and top box:

Available at Shades of Coffee: https://www.shadesofcoffee.co.uk/post-2018/topbox-bundle-pro-evo

When I first looked through the instructions, all 160 pages of them, I wondered if I had made a mistake. However, it's actually fairly straight forward, albeit, fiddly working with the nest of wires in the cramped space within the Gaggia:

In any case, once I'd installed all the relevant parts, put it back together and set the parameters on the PID, I switched it on and it all worked, and has continued working for the past 3 days.

Everything seems to work well, but if I were to criticise, the fit and finish of the top box could be better and the instructions could be more concise. While the instructions are comprehensive, they are very wordy. A few wiring diagrams and steps broken into neatly ordered bullet points, rather than long paragraphs, would make the process far simpler to follow. With the addition of a few wiring diagrams, I reckon I could re-write the instructions and get them down from ~160 pages to about 30 or 40.