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Any baristas prepared to comment on their dosing/distribution?

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  • #16
    Re: Any baristas prepared to comment on their dosing/distribution?

    are you talking about the grinder????? ;D ;D ;D ;D ;D

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    • #17
      Re: Any baristas prepared to comment on their dosing/distribution?

      Originally posted by 24302B2C25271D2635272E2E2730420 link=1245834493/14#14 date=1245908072
      Wish Id written "wife isnt too happy with how big it is"  
      I knew what you meant.
      It reminded me of a particular Sex in the City episode.  

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      • #18
        Re: Any baristas prepared to comment on their dosing/distribution?

        Im going to leave the sizing talk well alone... :-X

        Though I did want to say my 3 cents seasonally adjusted worth about dosing and tamping techniques.

        This might be horrifying for some but to me, its about what works for my situation, not necessarily what is considered the absolute correct way to do things. I dont actually agree that my method would be improved on by what others perceive as being better. I guess it really would have to be proof in the cup for me I suppose and having watched others do it "their" way, I still think I can get just as superior a pour my way...but, this is all my opinion of course!

        Anyhow...

        In my busy workplace, I run the grinder, dose through the hopper, tap to collapse the grinds a couple of times (on the grinders holder, not on the bench either.) and then when filled to my satisfaction, tamp firmly. Then light twist to polish or sometimes even not. Wipe off excess...lock and load...

        I think I have to give Wushoes credit for showing me that some people werent tapping the group handle (portafilter in the USA) with their tampers anymore.

        (someone did that today with my precious Coffeelab tamper and I nearly grabbed it off them in shock! ;D )

        I also dont use my finger to wipe excess back into the hopper...and I dont have time to use any kind of device to do that either...really, it is a time consuming practice and I figure that I can get the correct amount in every time anyway...which I do and rarely have to dump it all back in the hopper to try again! I also think that customers might not quite understand me using my finger to wipe coffee out of the basket! As it is, they dont see the quick wipe over of any stray grinds off the rim of the group handle (portafilter in the USA), as its usually down behind the machine when I have to do that...

        And thats my method...

        Which, reading back, sounds pretty similar to roknees...so...there you go!

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        • #19
          Re: Any baristas prepared to comment on their dosing/distribution?

          hey SG
          i agree with you partly about doing what works for you.

          but

          a. not sure how you dose thru the hopper, i think you were thinking to write doser...
          b. in my experience and opinion, i can say that short of having a grinder with an exceptionally good timer that doses up the same amount of coffee each time, then it is very hard to get a consistent amount of coffee in the handle as you describe. maybe this is getting pedantic, but for example, if i was to load up two handles, and had collapsed twice for each, but collapsed at different points as i dosed, then there would be a different amount of coffee in each handle.
          also, you dont distribute, so parhaps this doesnt apply to your style, but using the modified stockfleths distribution for example, i think partly relies on some sort of post distribution wipe either with a finger or other utensil to help provide consistent doses. again, being pedantic, even wiping the excess coffee with a finger that is straight for one handle and slightly crooked for another is going to impact the dose and therefore to some degree, the characteristics of the resulting shot.

          i am guessing you judge consistent dosing by eye, and im not trying to say that thats inconsistent, but i dont know that id get consiistent results doing it your way (maybe with a lot of practice).

          aaron

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          • #20
            Re: Any baristas prepared to comment on their dosing/distribution?

            Hmm...good points aaron...

            Hopper! ;D I must have been thinking of my kangaroo when writing that! ;D (yep, it was a long day!)

            Yes...I meant the doser...you know...that round thingy on the front of the shiny silver thingy...which has the little wiper thingys in sections in the round thingy... ;D...sorry couldnt help myself...

            I guess, not drinking every shot I make, I couldnt really be honest and tell you that every single one is great with my current tamping method. However, what my eye sees when watching every pour, is consistently the same to my eye. Sure, I know that there are the odd occasions when Ive under dosed and I can tell by watching that bad pour. (of course, theyre the ones I start again!) But those arent very often...Id be lucky if there was one a day if that.

            So...well, all I can say to the distribution idea is...nothing until I can get another opportunity to be with another industry pro and watch and observe their methods. Which I plan to do in July when I get down to Sydney...

            I know...I think we are getting close to pedantic... ...because ultimately...I reckon we must be talking like a few grinds here or there at this rate!

            Also, using the larger baskets as is now common amongst various cafes, I think that there is more chance of getting a better coffee. You know the more is more approach and less is less kind of thing...IYKWIM...

            Im not talking about cutting corners here...Im just talking about what seems to be working for me and isnt slowing me down at the same time. I guess, in my case (and Im not trying to make excuses here), is that if we get a rush, its just me at the machine and Ive got to be as fast and efficient as possible. Adding another aspect into what is already a pretty quick method, would seem to me to be another cog in the work that could slow it up.

            I guess really, I should see just how quick someone using the dose distribute method could be in a busy scenario...(and its not something I have seen yet I must admit)

            Great discussion, guys...has got me thinking here...cant wait to get to speak to a few people in real life about this too...

            Id also like to point out that I still get customers who come in and tell me that they reckon I make the best coffee in NSW...(which hasnt increased my head size at all because I can still fit it inside that helmet! :P ;D) and of course, that is what all this is about to me...the customer...(well, you did ask for a pro opinion fringedweller!)

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            • #21
              Re: Any baristas prepared to comment on their dosing/distribution?

              hmm, havent read most of this yet, but after having using/playing with the Robur-e at work, Ive found you can pretty much set the programmed dose, let it grind into the basket, collapse and straight up tamp it and get a great pour (thats with the Synesso). Being a doserless grinder, theres no real need/reason to strike off especially if youve pre-programmed the dose, and no real distribution either, ala "Stephen Morrissey WBC 08 style".

              Its a deadly grinder. 8-)

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              • #22
                Re: Any baristas prepared to comment on their dosing/distribution?

                Originally posted by 3C20203F24450 link=1245834493/20#20 date=1245957139
                hmm, havent read most of this yet, but after having using/playing with the Robur-e at work, Ive found you can pretty much set the programmed dose,  let it grind into the basket, collapse and straight up tamp it and get a great pour (thats with the Synesso). Being a doserless grinder, theres no real need/reason to strike off especially if youve pre-programmed the dose, and no real distribution either, ala "Stephen Morrissey WBC 08 style".
                Gwilym Davies (WBC 09) was using a dosered K10 (i think) and I dont believe there was any distribution.

                Thwack, thwack, thwack......tamp

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                • #23
                  Re: Any baristas prepared to comment on their dosing/distribution?

                  and then theres the big bad BNZs which i reckon make the nicest little mountain of coffee youll ever see...

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                  • #24
                    Re: Any baristas prepared to comment on their dosing/distribution?

                    Originally posted by 382521242F2F4A0 link=1245834493/22#22 date=1245995102
                    and then theres the big bad BNZs which i reckon make the nicest little mountain of coffee youll ever see...
                    I love my BNZs!

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                    • #25
                      Re: Any baristas prepared to comment on their dosing/distribution?

                      we just swapped out our mazzer major for a BNZ, god i love this thing.
                      i dose 8gs from a full dose chamber, we only use double baskets so 16g per shot. collapse once onto the bench, tamp medium pressure, tap basket lightly to release grounds and tamp again lightly, twist to finish.

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                      • #26
                        Re: Any baristas prepared to comment on their dosing/distribution?

                        Originally posted by 58797272756F1C0 link=1245834493/23#23 date=1245998630
                        I love my BNZs!
                        Forgive my ignorance, but what exactly is a BNZ? :-?

                        Mal.

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                        • #27
                          Re: Any baristas prepared to comment on their dosing/distribution?

                          Originally posted by 0D20242825490 link=1245834493/25#25 date=1246024745
                          Originally posted by 58797272756F1C0 link=1245834493/23#23 date=1245998630
                          I love my BNZs!
                          Forgive my ignorance, but what exactly is a BNZ? :-?

                          Mal.
                          Honking big grinders Mal - drop grinds dead centre and beautiful stepped adjustment, and look like this...

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                          • #28
                            Re: Any baristas prepared to comment on their dosing/distribution?

                            Looks a bit large for carry on luggage but Ill give it a go

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                            • #29
                              Re: Any baristas prepared to comment on their dosing/distribution?

                              Originally posted by 5F494C4C5D5F535A5A59593C0 link=1245834493/26#26 date=1246052006
                              Honking big grinders Mal - drop grinds dead centre and beautiful stepped adjustment, and look like this...
                              A very apt description, it makes my Macap look puny by comparison ;D

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                              • #30
                                Re: Any baristas prepared to comment on their dosing/distribution?

                                My Lord

                                They are bigns Den... Ive never heard of them before. Had a quick look on their website and from the limited info available there, they do appear to be impressive. Very reminiscent of La San Marcos top end grinders in some ways... 8-)

                                Mal.

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