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Double ristretto procedures/stats

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  • #31
    Once I had 3 doubles at a late dinner. I did not sleep one wink, but somehow made it through the next day without feeling tired!?!?!

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    • #32
      Haha yeah it's funny that! The body can respond in very unpredictable ways, too many factors ay

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      • #33
        Originally posted by K_Bean_Coffee
        Hmmm. Just pulled 26 grams from 22 grams of coffee over 54 seconds. Super gloopy/thick, bitter sweet with serious PUNCH!
        Looks great!

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        • #34
          Originally posted by K_Bean_Coffee
          ...a 22g IMS basket.
          Not drinkable - delectable !
          I see the x ml of espresso in y second thing as a rule of thumb for newbies.
          Rules are meant to be broken. I got for the slowest extraction I can get without stalling. Everyone should try this out.
          Cheers, Paul
          Interesting Paul, I've always been a 30 second extraction person, 30ml 30 second shot, lungo 90ml 30 second, will have a play around and tighten the grind a little over the next few days and report back.

          I imagine roast level would be a factor as well.

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          • #35
            Attempt one.

            18 grams beans, one notch finer, Lungo, 90 ml 45 seconds.

            Definitely flavours (bitterness) there I don't enjoy, I roast pretty dark and suspect the extra extraction time was the culprit.

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            • #36
              Hi Barri,

              I have 2 machines and thus do differently on each, as follows.

              2 group ECM Veneziano commercial: 22g in 22gVST basket brewing 22mls in 30seconds
              1 group Lelit Diana dual boiler: 17g in 17g basket brewing 20mls in 25seconds

              Mike K

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              • #37
                Hi * ****,

                I love it, your experimentation is what we are all about I guess. I actually like a fairly short DBL riss. something like 20-22g of coffee brewed into a 23-25ml shot over 29-35 secs. It really all depends on the coffee as to how best to make it. this ratio would taste horrible with some coffees and great with others. No set rules, only guidlines in my opinion. What do others think?

                Mike K

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                • #38
                  18g in a 15g VST and 20g to 22 g shot in 25 to 30 s
                  TDS around 17% (extraction yield around 20%)

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                  • #39
                    Yeah I reckon spot on Mike, that's a good point. Experimenting I've found is really important, you can really stumble onto some incredible brews from just giving things a go!
                    I've had espressos that have had a 1:2.5-3 brew ratio and have suited the coffee PERFECTLY, really brought out and emphasised the qualities that the bean is seething with, and had such short extractions (I'm talking 15g yield from about 20+grams in...) and have been absolutely knocked out by it..
                    So yeah I think we all start out with guidelines which are pretty important in the learning stage, but then can work from and veer a little there as our understanding grows. It's moreso understanding principles of coffee extraction and letting that guide us, and it isn't that principles are things set in stone, but they're guiding information that can help us explore (as opposed to rules).

                    Currently I'm using some old (roasted 7 weeks ago!) Honduras beans roasted for filter and extracting espresso/ristretto with them, purely cos I need to use them haha, but also cos it's fun to experiment with what I can get out of them (using a light filter roast as espresso usually being frowned upon). Am tinkering with grind/dose and seeing what brings out more/less sweetness, caramels, body etc, it's very fun!
                    And also it can teach how to extract really horrendous coffees and building a knowledge base as to what isn't exactly a pleasant taste in cupping haha.

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                    • #40
                      NIce Simon,

                      I in the same boat, trying to use up my left overs before purchasing more. I made a shot with a filter roast yesterday morning before work, let me tell you it wasn't fantastic lol. But when im rushing i don't have time for filter. In hindsight i should have plunged it, thats pretty quick and can use filter roast.

                      Mike K

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                      • #41
                        Haha yeah sometimes it doesn't come out quite as pleasant.. really depends on the particular beans I've found

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                        • #42
                          Sorry to revive an old thread but I am really interested to get some advice here. I used to drink espresso a few years back pulled from a strada ep by a local barista that produced excellent full body and mouthfeel. Now I assumed this was espresso ratio but admittedly I am not sure if shots are getting longer these days? I ask for espresso now and shots seem thin to me. And these are from well renowned speciality baristas and roasters so I don't know if I'm actually a ristretto fan? I ask for ristretto at these places and am warned that they dial in to suit espresso and that a ristretto won't taste as good. Then i cave and take the advised espresso pour. I admit the espresso tastes great and I get the flavours but the lack of mouthfeel is a big deal for me. Am I just a useless coffee fan? I pulled a shot on a strada ep the other day that was syrupy and thick and I loved it but perhaps that is not the way these days? I'm confused and a little lost now. I'm planning to go to some proper coffee education courses here in Brisbane to get my palette aligned. Are particular roasts profiles more suited to ristretto pours? Thanks for any help. Seems I'm heading back to the confused state I was in when I first entered the enthusiast game!

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                          • #43
                            Originally posted by Javed View Post
                            Sorry to revive an old thread but I am really interested to get some advice here. I used to drink espresso a few years back pulled from a strada ep by a local barista that produced excellent full body and mouthfeel. Now I assumed this was espresso ratio but admittedly I am not sure if shots are getting longer these days? I ask for espresso now and shots seem thin to me. And these are from well renowned speciality baristas and roasters so I don't know if I'm actually a ristretto fan? I ask for ristretto at these places and am warned that they dial in to suit espresso and that a ristretto won't taste as good. Then i cave and take the advised espresso pour. I admit the espresso tastes great and I get the flavours but the lack of mouthfeel is a big deal for me. Am I just a useless coffee fan? I pulled a shot on a strada ep the other day that was syrupy and thick and I loved it but perhaps that is not the way these days? I'm confused and a little lost now. I'm planning to go to some proper coffee education courses here in Brisbane to get my palette aligned. Are particular roasts profiles more suited to ristretto pours? Thanks for any help. Seems I'm heading back to the confused state I was in when I first entered the enthusiast game!
                            Yeah it's possible that you've gotten used to and prefer ristrettos. But that being said, there are still espresso shots which have amazing body and texture, but ristrettos tend to amplify that. I know of a few cafes that only pull double ristrettos into all beverages. But most cafes have their grinders dialed in for espresso. Maybe it's just easier, or it suits their house blend better, or milk drinks better etc. Could be any reason I guess..

                            And yeah definitely ristrettos are not suited for all coffees... I've never had a great ristretto from a darker roast coffee to be honest... just so incredibly ashy and burnt.. but then maybe others have. I never understood why some cafes would only pull double ristrettos though.. it definitely doesn't seem to suit all coffees in my experience..

                            When I was working in a cafe using Axil coffee, someone ordered a ristretto with the single origin we had on at the time. Think it was El Sal.. really incredible raspberry flavours, but I was a bit wary of it and I think I mentioned to the guy that it probably would be nicer as an espresso. But he still wanted it, so I pulled it, and he took a sip and I think said it was pretty sour/tart. And I was like.. yep hehe.

                            Nothing wrong with preferring ristrettos! I think I'm going to be exploring ristrettos more. I pulled one by 'accident' the other day and it was glorious...

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