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  • #31
    Re: Dosing Levels

    I measured it using a naked portafilter, then measured the portafilter off the machine.
    This gave me the depth of the shower screen.

    This should work on any machine.

    My tamping technique equates to 18g coffee

    Hope this helps

    Warren.

    PS. Well try to tee up a time some time Grant.

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    • #32
      Re: Dosing Levels

      I have a VBM Piccolo (same head and PF as the Super, AFAIK) and if I try and get in any more than 19gms of most roasts, its too much.

      I drink ristrettos only and have no trouble getting 20-25 mls from the double basket in 15 seconds or so. Once I dialled in the grinder each different bean was only a slight adjustment difference.

      My Barista Pullman is regularly just showing the top ring (9mm from base).

      Greg

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      • #33
        Re: Dosing Levels

        After reading all of the interesting dosing discussion I took my knock box outside and inspected all of my pucks. When I had Silvia she left an impression where the screw head protruded and the rest was fairly flat, but with my Isomac the screen rounds off on the edges and leaves an impression that has a rounded ridge around the pf perimeter. The pucks are nice and smooth and no apparant channels. Ive experiemented with dose, initially I was overdosing too much and finding it hard to lock in the pf, Ive cut back now and only measure 20g for my grinder and after tapping and levelling and tamping pf is locking in nicely.

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        • #34
          Re: Dosing Levels

          Not exactly a dosing observation but worth posting here...

          Ive been using the nuttating tamp before final tamping and have noticed something using the naked pf. With the nuttating tamp, I get an even dispersion of coffee coming from across the whole surface of the filter basket at the start of the pour before the cone forms. Without the nuttating tamp, the pour starts from the outter perimeter of the basket and works its way in - side channeling maybe?

          The nuttating tamp leads to a darker pour for longer with the onset of blonding later. The taste is better so will stick with it for a while.

          Anyone else use this technique?

          Javabeen.

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          • #35
            Re: Dosing Levels

            Originally posted by 646F786F6C6B6B600E0 link=1231140889/33#33 date=1235079646
            Anyone else use this technique?
            Sure do. Nutate, then firm tamp.

            Grant

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            • #36
              Re: Dosing Levels

              Nutate?

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              • #37
                Re: Dosing Levels

                Had me scratching my head too  . According to Wikipedia...
                "The motion is similar to the motions of a coin or a tire wobbling on the ground after being dropped with the flat side down."

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                • #38
                  Re: Dosing Levels

                  Yep,

                  Me too. Have been using this method for the last 6-7 years; easy to do and always provides a reliable, sweet pour. Obviates the need for all the various distribution, declumping exercises that people get into the habit of using. Give it a go and see what you think...

                  Mal.

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                  • #39
                    Re: Dosing Levels

                    Originally posted by 566167777C6D140 link=1231140889/36#36 date=1235095992
                    Had me scratching my head too  . According to Wikipedia...
                    "The motion is similar to the motions of a coin or a tire wobbling on the ground after being dropped with the flat side down."
                    A reasonable pic for those like me who a more visual rather than txt based...

                    [media]http://video.google.com/videoplay?docid=-5620214524083351805[/media]

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                    • #40
                      Re: Dosing Levels

                      looks interesting. will give this a go over the weekend and see what comes out of the naked p/f...

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                      • #41
                        Re: Dosing Levels

                        At the risk of sounding stupid why doesnt anyone measure 14 grams of coffee like the italians do?


                        regards



                        Wega Sphera EPU, Mazzer Mini, Coffelabs Tamper

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                        • #42
                          Re: Dosing Levels

                          How do Italians measure coffee?

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                          • #43
                            Re: Dosing Levels

                            Originally posted by 477B667D777661747C77130 link=1231140889/41#41 date=1235733349
                            How do Italians measure coffee?
                            Theres got to be a joke in that!

                            My guess is they/we use our fingers. One finger is 7gm, two is 14 ;D

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                            • #44
                              Re: Dosing Levels

                              All espressos made in italy must be 7 grams per shot - its a government regulation ..... so all the cafes set up their dosing to ensure this


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                              • #45
                                Re: Dosing Levels

                                Originally posted by 2B2C3E3C3E353E295B0 link=1231140889/43#43 date=1235815148
                                All espressos made in italy must be 7 grams per shot - its a government regulation .....     so all the cafes set up their dosing to ensure this
                                Its very slow measuring 7 grams always you want a shot, and the problem with the grinders (at least in my case) its that not always grind the same amount of coffee... so i think this why people usually measures its shots by PF volume.


                                *EDIT:

                                thinking better... perhaps this is not your question and you wonder why people usually use more than 7gr (8-9) and 14 gr (15-18).. well, i have the same question. : Im in Europe, I read American Forums and Australian Forums... and always read measures of more than 7gr / 14 gr (for more intense taste?). People usually too pulls single shots of 30ml -1oz- in 30 secs instead of 25ml in 25 secs (italian espresso certified). I began to think that usually people pulls shot of 30ml insted of 25 because the american stereotype "bigger is better" but i see that english and australians do the same... so perhaps its for using oz instead of ml?

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