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Thread: Bleeding The Shot!

  1. #1
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    Bleeding The Shot!

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Has anyone on the forum ever bled their shot? At the Perth tasting day our host gave us two espressos to try. One was bled ie the first second of the shot was allowed to go into the drip tray. The other was poured as per usual. Amazingly the shot that was not bled tasted quite bitter by comparison to the one that was bled, which tasted smoother and more harmonius.

    I would like to hear from the experts re this (??FC) as I havent been aware of the practice. :o :-/

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    Re: Bleeding The Shot!

    Good question Papalui.

    Suggest everybody here tries this on a one on one comparison and makes their own judgement of the two results. Whether anyone thinnks its a good thing or not will obviously be a rather individual thing. Ofcourse it will also depend entirely on the type of coffee (beans) being used.

    If what you say about the bled shot being more mellow (well not necessarily exactly in those words) is true, it may well be a great thing for espresso only, but is it a good thing for milk/espresso based drinks? Therefore suggest the same comparision with milk coffee as well, with just one small note that it should I think be done with correct sized cappuccino cups and not milkshake-a-chino cups where there is the distinct possibility that the mlik espresso made with the "bled shot" could just lose it all and become even more thoroughly milky with no character.

    Regardz,
    FC.

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    Re: Bleeding The Shot!

    Its well known in alt.coffee circles that the first few drips are the dirt being washed off the beans, which varies depending on the way the bean has been treated and the type of soil the coffee has been grown in. Hence the rather earthy taste of Indonesian dry processed beans which dont have as much dirt removed. :D

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    Re: Bleeding The Shot!

    Interesting point Wired and I will try it out and compare in the future. I hadnt thought of the "dirt" being washed off before. I like to drink espressos straight without sugar so it could be a factor affecting the taste. I wonder, FC, if one is likely to remove any positive flavour elements by bleeding?

    I appreciate the feedback. It crossed my mind that bleeding might also compensate for "dirt" in the machine/portafilter. :-?

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    Re: Bleeding The Shot!

    Excuse my ignorance, on this topic. *I am probably missing something completely.

    What dirt are you guys talking about?
    Isnt coffee growing on trees and is inside the coffee cherry protected buy the flesh of the fruit? *I though, no dirt from the ground can ever get to the coffee bean. *How does the coffee bean get dirty? [smiley=undecided.gif]

    Sorry, if I am not making sense. *;)

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    Re: Bleeding The Shot!

    Jim Schulmans superb espresso guide found at http://www.home-barista.com/espresso-guide-skills.html has a section on this sort of thing. Certainly no mention of washing off the dirt though ;)

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    Super Moderator Javaphile's Avatar
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    Re: Bleeding The Shot!

    The dirt that Ive seen referred too being washed off with the first flush of water is the bit of fine coffee bean powder from grinding, not dirt as in soil.

    Java "Please! No dirt in my beans!" phile

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    Re: Bleeding The Shot!

    Its been some time since I did biology at high school.... but I dont think el nino and *nuclear tests have changed the fundamentals since then to the extent that plants have mutated to soak up soil. *

    Mother Natures funamentals are still intact.

    And the fundamentals are that plant roots soak up dissolved *nutrients in the soil -- not the soil itself -- and the slurry works its way up the plant by capillary attraction. Sort of like liquid does on blotting paper standing in water.

    Thats primarily why plants die when they are not watered -- they starve to death because theres nothing to dissolve the nutrients they metabolise into food.

    Dirt in coffee? *I dont think so. *If dirt climbed up the plant into the coffee bean, then that would also apply for apples, peas, corn, cherries, watermelons... the list is endless, and wed ll be dead from tetanus.

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    Re: Bleeding The Shot!

    What a fabulous review!

    Thanks for the reference Mark :)

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    Re: Bleeding The Shot!

    Sorry, my comments were entirely in jest.

    But it is always interesting to see hypotheses raised for implausable situations. ;)

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    Mal Dimal's Avatar
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    Re: Bleeding The Shot!

    Quote Originally Posted by Wired link=1122105865/0#9 date=1122462595
    Sorry, my comments were entirely in jest.

    But it is always interesting to see hypotheses raised for implausable situations. ;)
    Hi Wired,

    After being caught by your wry sense of humour once already, I was waiting to see how long before someone caught on. Didnt happen though and you got em again ;D,

    Cheers Wired,
    Mal.

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    Re: Bleeding The Shot!

    OK Wired. I guess I got sucked in good and proper.

    Just tell me though if coffee beans can come with stones, then whats to stop other bits and pieces and gubbins as well?

    By the way do you bleed your shots?

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    Re: Bleeding The Shot!

    Quote Originally Posted by Wired link=1122105865/0#9 date=1122462595
    Sorry, my comments were entirely in jest.

    But it is always interesting to see hypotheses raised for implausable situations. ;)
    You may have been joking but I actually have seen this referred too as "washing the dirt off". ;D :D ;D

    Java "Having a good chuckle" phile

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    Re: Bleeding The Shot!

    I have just one word for it all. Doh!

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    Re: Bleeding The Shot!

    Actually theres nothing stopping foreign material being mixed in with the beans. Hopefully it will be relatively soft and innocuous and wont hurt your equipment or palette.

    I havent tried bleeding the shot yet but will probably try it at the William Angliss training day tomorrow.

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    Re: Bleeding The Shot!

    Following the William Angliss training day I am of the opinion that bleeding the shot would throw away some of the best part of the extraction. We did samples of coffee from different parts of the pour and the difference between the first five seconds and the following five seconds was remarkable.

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    Re: Bleeding The Shot!


    We allowed just the very first drops through not the first five seconds. We did it by the appearance of crema. Once the crema appeared, you captured the rest of the shot so the timing was variable depending on how long it took the porta filter to pressurise etc etc.

    The way we did it, it really did seem to make a positive and obvious difference.

    Grant


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    Re: Bleeding The Shot!

    Ive never *bled the bleeding shot, but invariably on my Silvia, the very first drops to fall from the spout are the darkest. *So, would not wasting these most intense drops detract from the overall flavour? Especially seeing that the progressive blonding of the brew indicates a depletion of the oils in the grinds.

    Im thinking extra-vigin olive oil here, where the very first juices to emerge are the most intense, *flavoursome and desirable. Would not the same principle apply to coffee? *:-[

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    Re: Bleeding The Shot!

    I would say that the first stuff through would obviously be material on the surface of the ground bean and it would be material extracted at low temperature as the first water through would be cooled by the coffee. Certainly fine grounds may come out also and getting rid of these would be a positive I would think.

    Im not convinced bleeding the first little bit is something I would do all the time but it certainly made a big difference to the taste. It did seem to reduce the bitterness, particularly. Overall it was a positive difference.

    Its all in the tasting, and as always, a matter between you and your taste buds!

    Give it a try anyway and see what you think.

    Grant


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    Re: Bleeding The Shot!

    Behmor Brazen - $249 - Free Freight
    Hi All,

    I tried the shot "bleeding" routine a while back and after several goes at it and varying the amount and timing, etc I decided that by letting even the first few drops go through to the keeper, detracted from the overall intensity of the shot in a negative way, for me anyway. I really enjoy the kick of an intensely flavoured shot "fizzing" away in my mouth and letting the first few drops go certainly puts paid to that particular characteristic. This may not suit everyone of course and there will no doubt be those who prefer less intensity.

    Cheers,
    Mal.



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