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Thread: Not a good look!

  1. #1
    Rbn
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    Not a good look!

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Went for a coffee last Monday, got a bit of a surprise.

    Should have refused to take the coffee really.

    She made the guys coffee prior to mine, hit the basket on the knock box, left lots of previous grinds in the basket.
    Pour new grounds in on top till it was more than full, then tipped the "spare grinds" off the top of the basket back into the bean hopper!

    I said surely this can't be right, I haven't seen that before.

  2. #2
    Senior Member WhatEverBeansNecessary's Avatar
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    Sounds gross.

  3. #3
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    Quote Originally Posted by rawill View Post
    She made the guys coffee prior to mine, hit the basket on the knock box, left lots of previous grinds in the basket.
    Pour new grounds in on top till it was more than full, then tipped the "spare grinds" off the top of the basket back into the bean hopper!

    I said surely this can't be right, I haven't seen that before.
    a lot of places don’t rinse the basket between shots, if puck comes out clean not the biggest of issues I figure.

    the grounds that they swept off the top of the basket did they go into the hopper with the whole beans or into the top of the doser with other ground coffee? If the later again see that plenty, not greatest but limits waste. If really did go back into hopper with while beans that’s just weird.

  4. #4
    Senior Member artman's Avatar
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    Yes no need to rinse basket between shots but a wipe would be in order.

    Cheers
    Dimal, Yelta and shortblackman like this.

  5. #5
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    You just hope the recycled grinds don't sit there for toooo long. Not a rare practise.

  6. #6
    Rbn
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    Yes, back into the hopper with the beans.

    To me leaving old spent grounds in the basket is a no no.
    Don't care if you wipe them out or rinse them out, but a clean basket before the next fill has to be Best Practice.

  7. #7
    Senior Member Rocky's Avatar
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    There are so many "baristas" out there who have been taught by the owner - who didn't know much to start with - but owns a coffee shop so must be an 'expert'.
    I just never go back - you are totally wasting your breath trying to 'educate' them.

  8. #8
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Rocky View Post
    I just never go back - you are totally wasting your breath trying to 'educate' them.
    Yep! about the only course of action, ask questions or complain, most think your a smart arse.

  9. #9
    Rbn
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    Yes, interesting isn't it.

    I like watching to see if I can learn something, and to see if they use a thermometer!
    I think the above experience is among the worst so far.

    Now back to my 6910!

  10. #10
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    Anyone flat out seen a cafe reuse a puck for another pull?

  11. #11
    Senior Member Yelta's Avatar
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    Quote Originally Posted by herzog View Post
    Anyone flat out seen a cafe reuse a puck for another pull?
    Never have, guess it's happened.
    rawill likes this.

  12. #12
    Senior Member LeroyC's Avatar
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    Not a good look!

    Thereís cafe near me that serves great food, but Iíve never had a coffee from them after watching one being made before I ordered the first time I went there. Everything about the grinding and prep was ok, but then they used the volumetric button and had a total shot time of about 7-8secs. Based on the flow rate I reckon the volumetrics were fine but the grinder had probably never been adjusted. This raises a real red flag for me as it probably suggests their cleaning regime isnít up to par either. Itís been the same every time Iíve been there. All the large flat white drinkers seemed happy enough though. Shame really as the food was good, but Iím not in a huge rush to go there.

  13. #13
    Senior Member Jackster's Avatar
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    Haha leroy. Yes, i have taken up timing the shot to get a indication of the skillset level of the coffee hand.

  14. #14
    Rbn
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    OK, tell me the perfect time for a shot from a 15 gm vst basket (the one I use most, along with a 15gm decent espresso).

    And also a Sunbeam double shot. I haven't timed for ages, instead, I grind, dose to weight, then look to see how fast the shot pours and where on the gauge the needle goes to. I am looking form it to be at the edge of the yellow/red, but it does vary from machine to machine.

  15. #15
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    Quote Originally Posted by herzog View Post
    Anyone flat out seen a cafe reuse a puck for another pull?
    Unfortunately Yes... (shudder).

    Happened many years ago at a Dome when my friend ordered his coffee after mine. I must add I have never seen it at any other Dome, however when he confronted said "wannabee barista" he said he does it all the time and it makes no difference to the flavour! Needless to say, we did not return to that particular Dome. A few months later the quality of all the Domes seemed to go down to Starbucks level, so it is no longer an issue.

  16. #16
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    Behmor Brazen - $249 - Free Freight
    Quote Originally Posted by rawill View Post
    OK, tell me the perfect time for a shot from a 15 gm vst basket (the one I use most, along with a 15gm decent espresso).

    And also a Sunbeam double shot. I haven't timed for ages, instead, I grind, dose to weight, then look to see how fast the shot pours and where on the gauge the needle goes to. I am looking form it to be at the edge of the yellow/red, but it does vary from machine to machine.
    How long is a piece of string? Seriously, once it is optimised for your own gear an "exact timing" of somewhere between 22 and 40 seconds (not counting pre infusion) would be "within the ballpark" for most roasts. The better the grinder, the longer the shot time in a VST before blonding / bitterness attacks. When I use commercial cafe grinders mostly it is around 22 seconds. My Mahlkonig Vario gen2 / 3 can push it out to as long as 40 seconds on some roasts before the shot is fully balanced. FWIW, every roast seems to prefer a slightly different timing, and the age of the roast also affects the "ideal timing". Plenty of tinkering room in that lot - and all the above assumes you are trying for a standard shot, not the ristrettos that seem to be creeping in like plasmodium these days.



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