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  • #31
    Originally posted by Faatshank View Post
    Tough crowd!!
    Oh, I'm saying I think it's beautiful.

    Tapatalk autocraptically removes nested quotes, killing the context of discussions - which is spectacularly dumb behaviour for an app that's 'designed' as forum software if you think about it.

    Comment


    • #32
      Originally posted by Magic_Matt View Post
      Holy guacamole, I've been pondering for ages what possible upgrade path I might eventually take from the Synchronika - think I just found it.
      Sell me your Synchronika so you can start the upgrade

      Comment


      • #33
        Originally posted by Melbroaster View Post
        How about a youtube video of the franken gs3?

        Looks amazing by the way
        Hopefully this works - not the best, but gives you enough to see the potential.

        https://vimeo.com/273076489

        Comment


        • #34
          Originally posted by Faatshank View Post
          Hopefully this works - not the best, but gives you enough to see the potential.

          https://vimeo.com/273076489
          Dang. I think I'm in love.
          Originally posted by Mb21 View Post
          Sell me your Synchronika so you can start the upgrade
          Haha, I'll let you know if that happens. If you can convince the OP to keep posting videos the chances will improve dramatically

          Comment


          • #35
            Do espresso cups have more clearance?
            Can you weigh shots if you wanted to?

            Comment


            • #36
              Originally posted by PhatBoy View Post
              Do espresso cups have more clearance?
              Can you weigh shots if you wanted to?
              Yes to both questions.

              Comment


              • #37
                Originally posted by PhatBoy View Post
                Do espresso cups have more clearance?
                Can you weigh shots if you wanted to?
                Have been reflecting on your questions.

                I have always worked to the simple benchmark (rightly or wrongly) of trying to extract 30ml of espresso in 25 seconds (or thereabouts).

                Excuse my ignorance, but the thought of weighing my shots is a new concept to me. Very interesting.

                So here at the stats:

                Amount of espresso used (double shot): 18.5 grams
                Individual coffee weight (for the single cup): 24 grams
                Time to pour shot: 25 seconds

                How does this compare?

                What is the rule of thumb?

                What can I improve?

                Thanks
                Faatshank

                Comment


                • #38
                  Actually now that I think of it some more - mils and grams are the same are they not (in terms of 30 mls espresso will equal 30 grams espresso). So I think I have answered my question.

                  Still keen to get everyone's view and what they are aiming for?

                  Do the metrics change from Lever Press machine to saturated heads etc?

                  Comment


                  • #39
                    Originally posted by Faatshank View Post
                    Actually now that I think of it some more - mils and grams are the same are they not (in terms of 30 mls espresso will equal 30 grams espresso). So I think I have answered my question.
                    Yes and no. 30ml of coffee liquid is very close to 30g. What comes out has a percentage of crema which can vary widely depending on, amongst other things, type and age of coffee. Add a bit of Robusta into your blend and measure the crema! Also using a naked portafilter produces a lot more crema than one with spouts.

                    Comment


                    • #40
                      Originally posted by Faatshank View Post
                      Actually now that I think of it some more - mils and grams are the same are they not (in terms of 30 mls espresso will equal 30 grams espresso). So I think I have answered my question.

                      Still keen to get everyone's view and what they are aiming for?

                      Do the metrics change from Lever Press machine to saturated heads etc?
                      Not sure this is right. The dissolved solids make it a fair bit heavier than water, which is 1g=1ml
                      what you’re currently pulling sounds like it’s closer to a ristretto.
                      most sources that I’ve read suggest starting at about a 1:2 ratio of bean weight to liquid weight, but I’m current doing 17.7g in, 30g out in roughly 30sec. But this may have no relevance to you, as it’s not lever.
                      Coincidentally, weighing in/out is why I bought your Forte ��

                      Comment


                      • #41
                        Originally posted by Faatshank View Post
                        Hopefully this works - not the best, but gives you enough to see the potential.

                        https://vimeo.com/273076489
                        Nice shot, looks awesome.

                        Comment


                        • #42
                          Originally posted by Faatshank View Post
                          Have been reflecting on your questions.

                          I have always worked to the simple benchmark (rightly or wrongly) of trying to extract 30ml of espresso in 25 seconds (or thereabouts).

                          Excuse my ignorance, but the thought of weighing my shots is a new concept to me. Very interesting.

                          So here at the stats:

                          Amount of espresso used (double shot): 18.5 grams
                          Individual coffee weight (for the single cup): 24 grams
                          Time to pour shot: 25 seconds

                          How does this compare?

                          What is the rule of thumb?

                          What can I improve?

                          Thanks
                          Faatshank
                          The beans I use come with a suggested recipe which is slightly different for each of their different beans. For the beans I currently have the recipe is

                          Double shot
                          In: 21gOut: 43g
                          Time: 28sec
                          Temp: 94°C

                          Comment


                          • #43
                            Originally posted by Faatshank View Post
                            Have been reflecting on your questions.

                            I have always worked to the simple benchmark (rightly or wrongly) of trying to extract 30ml of espresso in 25 seconds (or thereabouts).

                            Excuse my ignorance, but the thought of weighing my shots is a new concept to me. Very interesting.

                            So here at the stats:

                            Amount of espresso used (double shot): 18.5 grams
                            Individual coffee weight (for the single cup): 24 grams
                            Time to pour shot: 25 seconds

                            How does this compare?

                            What is the rule of thumb?

                            What can I improve?

                            Thanks
                            Faatshank
                            Faatshank, your ratio seems a little low for a standard shot. A 1:2 ratio is usually standard, your probably more in the range of a ristretto but it's all relative to how you like to drink it and the taste of course.

                            How long do you preinfuse for? My standard is 10 sec. So I will pull the lever down, leave it for 10 sec, then pull it back up. Usually the flow will start about 5 sec after I pull the lever back up and I start the count for the shot timer from the time the first drop hits the cup. I normally aim for about 40 sec shot time. I find the sprung lever gets a slightly better flavour from a longer duration shot.

                            Comment


                            • #44
                              Originally posted by WhatEverBeansNecessary View Post
                              Faatshank, your ratio seems a little low for a standard shot. A 1:2 ratio is usually standard, your probably more in the range of a ristretto but it's all relative to how you like to drink it and the taste of course.

                              How long do you preinfuse for? My standard is 10 sec. So I will pull the lever down, leave it for 10 sec, then pull it back up. Usually the flow will start about 5 sec after I pull the lever back up and I start the count for the shot timer from the time the first drop hits the cup. I normally aim for about 40 sec shot time. I find the sprung lever gets a slightly better flavour from a longer duration shot.
                              Thanks, this is really helpful.

                              I also preinfuse for 10 seconds, but I aim to get a few drops after about 5 seconds and then pull the lever up.

                              Do you get any coffee drops/drips in the preinfusion stage?

                              Comment


                              • #45
                                Originally posted by Faatshank View Post

                                Do you get any coffee drops/drips in the preinfusion stage?
                                Almost never. But when I do I normally notice there is some channelling with a cracked puck etc. The first few drops should come only after about 5 sec and be really thick like honey.

                                Comment

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