New to making espresso, just bought a new machine. Do you tamp grounds down and then insert screen? What does it help with and why is it used. I don’t see them used at local coffee houses.
Can you image how much metal was used for something he could have done with his fingers. Such a waste!!! Even aliexpress is full of these stuff. Poor planet will suffer even more because people keep having toys
Hoon, I need your help, please. I have a Barista Express. I set the inner burr to 1 and the outer one to 1 as well. I cannot get enough pressure with my dual non-pressurized basket. I get some pressure with my single non-pressurized basket. I am using medium-roast coffee beans from the grocery store. I texted it with the emptied pressurized basket as you taught us and it was until 12 o clock. What do you think the problem is?
Hoon, I need your help, please. I have a Barista Express. I set the inner burr to 1 and the outer one to 1 as well. I cannot get enough pressure with my dual non-pressurized basket. I get some pressure with my single non-pressurized basket. I am using medium-roast coffee beans from the grocery store. I texted it with the emptied pressurized basket as you taught us and it was until 12 o clock. What do you think the problem is?
Mine right out of the box seemed to be putting out 7 consistently. I had to adjust it inside to fix it. Most machines seem to be a more conservative 8, probably due to people over-packing the portafilter. As for fixing it if yours is low, it requires taking the side off the machine and adjusting it. But you need to remove/move a couple of tenigns in the way first, so it's not exactly beginner friendly if you aren't good with tools.
My outdoor setups for camping are usually Moka pots or Vietnamese Phin brewers...easy to clean and carry. Along with some already ground coffee and a few cans of sweetened condensed milk that wont spoil or need refrigeration
And you brought the scale out there too!!! You the man Hoon!! This reminds me of camping in Washington State and I used a burner to make Moka pot coffee back in the day. So many memories like youre having!
Mr. Hoon, I wanted to let you know, that as per your recommendation, I ordered the Pesado 58.5 Gold Electro Stainless de-clumping WDT tool, with the black stand for it. Also, I am fond of that spot showing the Golden Gate Bridge, its literally famous in that scene, in the movie Star Trek 4 - A Voyage Home. I love your coffee field trips!
I have an Italian friend who just grinds beans with an ancient hand crank and then tosses them in a saucepan on the stovetop. Stirs it with a spoon. Pours it into cups through a strainer. Which is why it's weird to me that an Italian invented the espresso machine. Though I guess he was from Torino so...
Don’t heat it up so many times like this man does. He does what he does. Heat it once to get it warm or cool. Then prep the coffee and put it in the protafilter. You will still get hot espresso if you heat it up twice; once to get warmer, then other for the shot. You want to taste it, not burn tour mouth. And the flavours are better when the coffee is warm or cool.
If you make your way over the bay bridge you should visit Coro and Ain’t Normal in Oakland. These are my favorites in the Bay Area. In SF, checkout Andy Roasters in the Sunset District. Enjoy!
I emailed them on a df grinder to see if they offered alignment before they shipped it. They said no. Disappointed. Ill get a grinder from someone offering alignment as an additional service. Other vendors do that. I don't know why they don't but I'll get it from someone that does. We're talking about a 12 to 1400 dollar purchase.
It is really eloquent that the only important thing to get a good espresso (the quantity of coffee, which is 7 grams) is also the only thing that people don't do
