Lever press GS3

[Casa Espresso]

I have held fire on this one. I know the guys at CMT very well and they are excellent technicians.

This one however is not something i would be doing to a GS3. Good as a one off but....


Antony

[WhatEverBeansNecessary]

I normally aim for about 30g in 40 sec from the first drip.

[Faatshank]

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.

One last question - does that mean that you end up with roughly 40 grams/mils of espresso in your cup? I.e. based on 40 seconds from first drip.

[Faatshank]

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.

Thanks again, very helpful.

[WhatEverBeansNecessary]

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.

[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.

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?

[WhatEverBeansNecessary]

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.

[jenko17]

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

[jenko17]

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

https://vimeo.com/273076489

Nice shot, looks awesome.

[sakabatou]

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 ��

[saeco_user]

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.

[Faatshank]

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?

[Faatshank]

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

[Faatshank]

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

Yes to both questions.

[PhatBoy]

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