I need a 'tamping station'

Adrianmsmith

Im under no illusion we both taste the same flavours otherwise i would like it without the milk. But…..

I tend to like colombian and brazil mainly red honey process. I’ve not found a natural yet i like especially it it has a strong alcohol, fermented type twang . Anaerobic (?) seem particularly bad!!

I would love to go on some kind of tasting course, as, although i know what i like, i don’t know how to describe or name what it is I like about it!!

I tend to buy a kilo of something i know i like and 1,2 or 3 × 250g to try.

Ive never had 2 bags i thought “ they taste the same” which is why i cant accept many comments from many espresso drinkers that imply; with milk added it all tasted the same, and far from it. But i don’t know how to measure how different a and b taste to me as flat white compared to you as nespresso. P.S n is nasty 😬

There must be more than me on this planet that actually likes flat white or latte or cappuccino or cortado or whatever name they dream up for an espresso based drink with milk added.

LMSC

Adrianmsmith alcohol, fermented type twang . Anaerobic (?) seem particularly bad!!

They along with fruity notes sit well with milk. Lemon flavours can be bland if milk is added, unless you make Cortado. Anaerobic fermentations are tricky with taste buds but they tend to split if you add milk to it (especially Oatly).

Adrianmsmith But i don’t know how to measure how different a and b taste to me as flat white

Try nutty-chocolate flavours versus fruity coffee.

Each to their own. We drink what we like, unless the Doc tells us otherwise.

Uncletits

Adrianmsmith ditto for me Adrian

prezes

My counter space is fairly limited and the size of the Vesuvius doesn’t help so went for a mixture of two shelves and wall attached accessories.

Adrianmsmith

prezes

Haven’t you seen the film

“Nobody puts Philos in a corner”

(Philos should be called Baby though!!)

prezes

Adrianmsmith :))

Not happy about this either but had no choice due to the steaming arm on the left in Vesuvius !

dfk41

Adrianmsmith “Nobody puts Philos in a corner”

Back in the heady days of CFUK, someone with a very big mouth once said exactly the same phrase to me, except the word Philos was substituted with their name…….that is exactly where they ended up though……some folks are all mouth!

Platypus

Adrianmsmith Here goes then, in my honest opinion, any coffee beans brewed without milk added is absolute 🤮🤢🤢🤮.

Before you discount espresso without milk completely, have you ever tried a light fruity roast with your Kafatek SSW burrs? 18g in 55+ out in around 10 - 15 secs , no preinfusion but just slam the puck to about 5 but no more than 6 bar. I urge you to try it, you may be pleasantly surprised and if you don’t you’ve only lost 10-15 seconds of life and 18g of coffee 😊

Adrianmsmith

Platypus

No, i haven’t and would not have thought of trying that 🤭. Quite a course grind?? And maybe a full cylinder from the evo? Does end pressure matter with this method or is the volume and time more important? Its going to start briefly around 11 bars anyway

any particular beans recommended to try it with?

Does this come within that descriptive…..

https://coffeetime.freeflarum.com/d/1014-roaster-discounts/92

The first beans I’ve ever had 2 x black shots from to date!!!

Needs a coarse grind as well to get 1:2 in 25 to 35 seconds. First shot was over a minute grinding the same as the black cat I’m currently using . Gone from around 0.8 to 1.35 on the kafatek which is s relatively big change

Raja123

Adrianmsmith you could just use the pump for a turbo shot.

Platypus

Adrianmsmith

@Raja would be more helpful than me sorry as I wouldn’t have a clue, I just use a Flair 58 and take what it gives 🤣 but obviously a declining shot due to the lever.

I know I shouldn’t generalise but I’m personally not a fan of Brazilian beans . This method is good for high altitude fruity numbers, roasted lightly. I wouldn’t recommend it for anything other than light as I just don’t think it would work as well , especially not with the SSW burrs as they are designed for lighter roasts and longer shots.

Adrianmsmith

Raja123

Ah, Ok…. Set around 5 bars??…..

Raja123

Adrianmsmith anything from 4 to 6 bar should suffice. But you should use a suitable coffee. It’ll extract a lot, which won’t suit beans roasted beyond light.

Adrianmsmith

Raja123

Any particular recommendations (please keep it under 40 gpb/ kg!!😁)

Raja123

Adrianmsmith I haven’t purchased light roasts at those kinda of prices. Most of the stuff I’ve had and like is upwards of 15 UKP per 200g. Sweven filter roasts would be a good bet - Jimmy knows how to profile well.

You could see if James, at the blending room has anything suitable also. Might be a bit cheaper than the micro lots Sweven sources.

LMSC

It depends on what you are after. If you want a fruity coffee, £7-£8 per 100 is normal. I assume you do not want to buy a KG. I would try some smaller bags of Kenyans, which are bright, fruity and solid. They are easily soluble. You can’t go wrong with Zennor, Taith and Foundry (Brayan Smith, Finca Matilde, and Tambaya are bright and juicy. I have had all these three).

yardbent

OP…….''a ‘tamping station’ for storage of the tools
any pictures of yours will help me decide on best layout options….''

many thanks to those who actually posted about their layout

however it appears the thread has been derailed into a non-sensical discussion about MILK !!!

THREAD CLOSED

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