Hiya All,
I am not sure about a few things:
1) When making a coffee in general, be it flat white, espresso, or whatever, what is meant to be the industry accepted ratio of milk to coffee? For example, if you go into the shops and ask for a flat white, are you simply getting 3/4 of a cup of milk and the rest coffee?
2) Is it generally accepted practice that coffee grounds are tamped just the once into PF? When I go to the local cafeteria at work, they seem to whack in a pre-measured dose from the grinder and tamp it once with some sort of mechnical tamper attached to the grinder, with probably 10kg of force, and off it goes.
At home, using an EM0480 grinder and EM6900 machine, I might choose to fill a mug with 2/3 milk and use the manual setting on the machine EM6900 to fill the rest of the cup. If I tamp only once then I need to grind on setting 8 or lower to get the right strength (assuming everything goes Ok with the extraction). If I tamp twice or more, with a good deal of force, then I can get away with maybe grind setting 10.
But this is where the questions are coming from - I like to have a good mug of coffee, not a shot or some feeble two mouthful quantity. To get that, I need to fill the mug a fair way with milk and to have the right strength means the EM6900 must pull a pretty strong amount of coffee and hence the fine grind settings. But is this normal? Am I expecting too much from the EM6900?
Incidentally, with a grind setting of less than 8 I can get the gauge to run in the red but I prefer just in the black....
Anybody care to cast a thought on the whole sherbang?
DrT
I am not sure about a few things:
1) When making a coffee in general, be it flat white, espresso, or whatever, what is meant to be the industry accepted ratio of milk to coffee? For example, if you go into the shops and ask for a flat white, are you simply getting 3/4 of a cup of milk and the rest coffee?
2) Is it generally accepted practice that coffee grounds are tamped just the once into PF? When I go to the local cafeteria at work, they seem to whack in a pre-measured dose from the grinder and tamp it once with some sort of mechnical tamper attached to the grinder, with probably 10kg of force, and off it goes.
At home, using an EM0480 grinder and EM6900 machine, I might choose to fill a mug with 2/3 milk and use the manual setting on the machine EM6900 to fill the rest of the cup. If I tamp only once then I need to grind on setting 8 or lower to get the right strength (assuming everything goes Ok with the extraction). If I tamp twice or more, with a good deal of force, then I can get away with maybe grind setting 10.
But this is where the questions are coming from - I like to have a good mug of coffee, not a shot or some feeble two mouthful quantity. To get that, I need to fill the mug a fair way with milk and to have the right strength means the EM6900 must pull a pretty strong amount of coffee and hence the fine grind settings. But is this normal? Am I expecting too much from the EM6900?
Incidentally, with a grind setting of less than 8 I can get the gauge to run in the red but I prefer just in the black....
Anybody care to cast a thought on the whole sherbang?
DrT
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