Espresso (like water) is ~1ml per gram. So if your shot is not weighing 29-31 grams then itās not 30ml of espresso. There will always be some loss as water stays in the puck, so if itās weighing more like 25-28 grams then likely that other couple grams is still in the puck.
This was brewed with a local roast near me called Reunion coffee roasters. The roast was Bullet Espresso, a medium-dark espresso roast. It was allright, nothing mind blowing.
Recently I discovered Burukudu, which is also a local roaster located within walking distance of my condo. I bought a bag of their 42 āPeteās perfectā espresso blendā¦ itās gassing off right now (just shy of a week old), but dang, the aroma is mind blowing!! Canāt wait to crack open the bag next week and brew something yummy! According to the shop keeper, this guy Pete learned the recipe for this blend from his father. And itās a family secret thatās passed on from generation to generation.
Bullet was OK, nothing special. I think their biggest issue is that they are more of a āmainstreamā roaster, i.e. their beans are not really freshā¦ and they only have a best before date.
I cracked open my bag of 42 today, roasted on Jan 3, 2024, so done degassing. Wow. It tasted OK with a standard Breville basket, but then I tried it with the IMS Big Bang basketā¦ mind blown! Such a beautiful aroma! I feel like I need to tweak the recipe a bit more, but so far itās one of the tastiest espressos Iāve had. Taste profile is reminiscent of āclassicalā Italian espresso, but with the aroma and taste notes (caramel/chocolate) of lighter roasts. Iām loving it so far!
That sounds amazing (the 42)! Italian roast and Italian espresso is what got me into espressos, and I love them deeply. Iāve since move all over the world, in terms of coffees, and Iāve generally settled on medium and medium/light roasts, instead of the darker Italian. Nevertheless, I still find myself going back to Italian roasts every so often. Actually, I just roasted an Italian roast today, and I canāt wait to try it once it degasses enough. In your opinion, is the 42 worth the $20?
Itās a pretty standard price in Toronto for a bag this size. If youāre local, you may be able to get a better deal if you visit the store in person. Itās a very nice lounge with 80-90s music (on vinyl!) and a friendly vibe.
Itās definitely not expensive, and is very reasonable for decent to good roasts. I didnāt mean to sound as though I was implying it was excessively priced (I wasnāt implying that). Sorry about that. I only meant to ask if it was worth the price for the quality. For example, sbux, to me, isnāt worth the price tag (even though itās not expensive), because I donāt like their coffee. That sort of thing. The vibe sounds amazing!
Oh, I think itās worth the price, as long as you manage expectations of what youāre buying. This is by no means a fancy/experimental light/medium roast (like deMello, another Toronto-area roaster) with lots of complex notes and flavoursā¦ the ā42ā is definitely a classic Italian base with a good aroma to it. Itās a post-roast blend, and it seems to me like at least 2, maybe 3 different roasts. 2/3 dark, with 1/3 medium/light beans, just based off casual observation.
Ooh! I love those types of blends, theyāre so interesting! I did multi-roast blends, and they were some of the most interesting roasts Iāve ever done. It just takes so much longer to roast, since I have to basically roast several singles to make the blend. When it gets warmer, I plan on making more of them. I started saving up for the 42, and I will add deMello Roasters to the list, too. They seem very good, too. Any specific roast that you would recommend?
I like fruity notes, but not acidic notes. They usually come hand in hand, though, so I take what I can get haha Iāll add that to the list. I do tend to like Ethiopian coffees. Thanks!
I tasted the Italian roast today, and it was amazing. Itās not 100% degassed, yet, which is to be expected for a darker roast 3 days out. Iāll wait a couple more days before I try again.
Nothing yet this weekend, only dissapointing aeropress presses(not too bad just tired of it). I ordered a Flair pro 2 but it will not be delivered until Monday. Keep reloading the track and trace but still stuck somewhere in a warehouse frustratingly close byā¦
I just finished an aeropress. It wasnāt disappointing, but not the best. It was preground sedamo I received for Christmas. Bummed that it was preground, but I do like sedamo. As for the Flair tracking, I would be doing the exact same thing youāre doing with the constant refreshes. I would even be tempted to call the shipping company and ask if them if I can just pick it up at their warehouse. I hope it gets to you soon and that itās more than everything you ever hoped it would be!
I thought about that, but I fear my espresso grinder would get clogged or overly dirty. Itās a pain to disassemble and clean. Iāve been using it for pour over and aeropress, and itās good enough for being free to me.
Iāve heard that argued both ways. Some people claim it cleans the lines. But my instincts are to agree with you. If the coffee ground gets greasy that would seem to give it a chance to stick in the pipe or simply stick to existing grease. OTOH, grease in the pipes can be melted by pouring boiling water down.
Since coffee is great for compost, the bulk of my coffee goes to the plants or to the compost. But Iām still keen to clean with it. Not much is needed for cleaning. 2 pinches is enough for one arm pit, or two hands. Some coffee grounds stick to my filter after shaking the bulk of it into a plant so I end up rinsing those down the drain as well.
I had an extremely slow kitchen drain recently where a liter of water took a couple hours to drain. Every week I poured boiling water into the drain pipe that came out of the wall (bypassing the trap), waited ~30-60 min for the temp to drop a bit before giving a dose of enzyme-based cleaner so the enzymes had a warm start and could chow down on whatever was in there. After a month or so there was no noticeable progress. Snaked it. The snake made it all the way to the main pipe but strangely did not clear it. So I poured in Ā½ liter of sulfuric acid and let that sit for hours. Still not clear. Then I plunged the line with the acid in it using the kind of plunger that attached directly to the pipe. That cleared it. I have no idea what the clog was.
Now I run the dishwasher on the highest temp as a preventative measure. The lowest temp (50Ā°C) is good enough for the dishes but I figure the highest temp (70Ā°C) will help maintain my crappy kitchen drain pipes. Itās unclear to me if Iām wasting energy or being sensible. IIUC, the 70Ā°C temp setting is for pans (which the dishwasher maker expects to be greasy). The clog that I cleared was from the previous tenant (a young student, probably careless and not knowledgeable about drains). The only grease or oil I put down the drain is residual after a bulk of it goes to the compost.
How many grams of espresso are coming out at the other end? The rule of thumb is around 2x the mass of coffee in the portafilter. However, thatās just a rough guide. Generally, more water -> more extraction -> less sour. Just for experimentationās sake, try adjusting variables like fineness or water, and let the shot time go longer. See how you like the results.
I tried to follow all the rules of espresso. āOnly X seconds of brew timeā, āOnly this Y grams of waterā. I never got a good tasting shot. Then I started experimenting. I have a pretty cheap DeLonghi Dedica, and I began to tailor my shots to how my machine actually works, vs how others told me to do it.
Nowadays, I pull a ~43g shot from 18g of coffee. I have my grinder set to some fineness level that I havenāt needed to adjust in months. The shots I pull are always better than most non-specialty coffee shops. Sometimes, I even get a perfect shot that tastes like heaven. It all became better when I stopped focusing on rules and started learning what my machine likes.
Check out Lance Hendrickās 30 min milk steaming tutorial on Youtube, followed by his 30 min tutorial on latte art basics. I find his instructional methods easy to follow and implement with relatively quick and good results.
Iām usually drinking dark roasts, and havenāt really noticed any difference other than less particle retention in the grinder. Extraction time difference and flavor profile was negligible.
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