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  • Tighter shots?

    I spoke to a local barista who made me awesome coffee and he taught me to try bringing my triple basket to 45s or more for 2 cups of Ristretto.

    Yesterday I tried 26g of coffee stopping at 60s yielding 30g of espresso. Made 2 flatwhites with it.... Awesome!

    Today I used my double VST basket 18g of coffee pulled a 33s Ristretto shot and again made a flatwhite even more awesome!

    You see, usually I would tip it out mentally thinking I'd burnt the coffee. The gauge on my BDB would have also showed 10-10.5 bars. Including the times. all indications of over extraction. But this seems to be not the case. I am still not an expresso drinker so I can't really tell if I have indeed burnt it. But it tastes great in a milk cup. Flavours punch through very well and no bitter aftertaste.

    Anyone experiencing similar? Or am I going mad???

  • #2
    I think the slow flow rate makes it take longer to overextract, if you tried to pull the same weight/volume on the ristretto as an espresso you might be telling a different story! Anyway you're not going mad but personally I prefer to keep the pour time <45sec for a ristretto

    Not sure the pressure change is a good indicator on its own, other than perhaps it becomes more likely to cause channeling? Just out of interest do you use a bottomless PF?

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    • #3
      Tighter shots?

      Originally posted by insomnispresso View Post
      I think the slow flow rate makes it take longer to overextract, if you tried to pull the same weight/volume on the ristretto as an espresso you might be telling a different story! Anyway you're not going mad but personally I prefer to keep the pour time <45sec for a ristretto

      Not sure the pressure change is a good indicator on its own, other than perhaps it becomes more likely to cause channeling? Just out of interest do you use a bottomless PF?
      I use a naked PF for my double. And have the two spout for my triple basket.

      Basically I want to use the double to do one cup of coffee and when required use the 2 spouts to make 2 cups

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      • #4
        Broken, I don’t think you are going mad, just having fun playing about with your BDB.

        I am constantly trying different origin brews of different ages with a great variety of results.

        I am getting beans ready as I am taking my BDB to a Christmas party on Sunday. The party goers won’t be able to complain as they are getting my coffee for free.

        I expect that most of them normally drink instant at home or at the best, filtered pre ground supermarket coffee.


        Barry

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        • #5
          While talking about "tighter shots", I was forced to use some supermarket purchased Vittoria last week and I just couldn't get the shot to drizzle through - about 5 bar was max no matter what I did with the grinder. In frustration I gave the handle a couple of bashes on the bench like you would with steamed milk to flatten it and what do you know, a good 9-bar pour. I have never had this problem with other beans.

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          • #6
            Originally posted by Whiteman View Post
            I have never had this problem with other beans.
            And in that is the [main one anyway] secret of good coffee.....FRESH is best :-) As the oils in the beans have not evaporated away

            Steve

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            • #7
              I'm finding with a lot of beans I'm enjoying a 40-45 sec pour (including 7sec preinfusion) espresso shot from my 18g vst basket on the BDB. Occasionally a bean comes along where its better to run it a little faster over 30 secs, but with most I'm preferring the tighter shot.
              This is through my naked handle and it looks great glooping along the bottom of the basket forming in a nice tight pour from the centre.

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              • #8
                Tighter shots?

                Originally posted by Pavoniboy View Post
                I'm finding with a lot of beans I'm enjoying a 40-45 sec pour (including 7sec preinfusion) espresso shot from my 18g vst basket on the BDB. Occasionally a bean comes along where its better to run it a little faster over 30 secs, but with most I'm preferring the tighter shot.
                This is through my naked handle and it looks great glooping along the bottom of the basket forming in a nice tight pour from the centre.
                So I'm assuming by 40-45s you mean a full double espresso shot and not a Ristretto?

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                • #9
                  Well as long as the volume is equal or less than my arbitrary value of 50ml, he can probably call it a ristretto

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                  • #10
                    When dialling in a new bean I occasionally get some very slow pours. Drink them as ristrettos (I'm usually intending to make a latte). Generally very good, with smoother feel in the mouth. I tend to make my lattes with a double ristretto base, but allowing the first few drops extracted to go to the drip tray. Some old Italian bloke suggested it to me, and I reckon it makes many beans a touch smoother (particularly Africans that I might have roasted 15 seconds too long).

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                    • #11
                      Never heard of leaving the first few drops behind, thats where you sugars come out, thats what i want in the cup haha.

                      You can play around with "the formula" heaps and get great tasting coffee, just with different flavor profiles.

                      I've run 45 second shots that taste great (i hate wasting coffee) and 25 second shots that taste terrible (not from bad pours, just no body developed) so the "formula" is more of a guideline.

                      Although what gets confusing is when you start saying one is a double espresso or tripple ristretto bla bla bla

                      I just say i put 20g in, pour for 30s getting 45ml and drink it all


                      Scottie Callaghan details what he thinks is best for each SO he is roasting at the moment, interesting read to see how much he varies for different beans
                      http://scottiecallaghan.blogspot.com.au/

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                      • #12
                        Tighter shots?

                        I'm sorry maybe I'm too much of a noob... I understand espresso as a shot pulled to "blonding". And a Ristretto is stopped short of that. Usually 2/3 of a way through what would normally blond. So kind of stopped when its starting to turn brown.. I think...

                        Regardless of these terms, I'm still keen to understand which type of pull you do... So depending of how much of the brown to blond stuff you want, it does make a difference in the time logged and obviously the taste. So I was just curious as to when you "stop" the shot, what color was it? Was it still thick? Or starting to blond and "squiggle"?

                        Pardon my funny use of words if not pro-sounding....

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                        • #13
                          Beyond trying to pour a ristretto or espresso you can manipulate dose, grind, pour time and volume to tweak the flavor profile.

                          It becomes about trying to bring out more sweetness, more nutty notes or whatever might be the case. There is no magic formula which will give you the best pour for every bean, they are just guidelines.

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                          • #14
                            I'm a newbie to this,so I'm trying to dial in new beans. What's the best way to determ

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                            • #15
                              sorry computer problems!
                              how do I determine if I need to adjust my grind or dosing technique?

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