HomeRoast Digest


Topic: 2nd go with Brewtus (7 msgs / 240 lines)
1) From: jim gundlach
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Another reason to get a Thor Tamper.  They are too beautiful to ding  
by taping the PF.
        Pecan Jim
On Aug 10, 2006, at 5:26 PM, Les wrote:
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Another reason to get a Thor =
Tamper.  They are too beautiful to ding by taping the PF.   =
    Pecan Jim
On Aug 10, 2006, at 5:26 PM, Les =
wrote:

 You don't

have to tap your PF with = your tamper!  It does way = more harm than

good. 


2) From: Barry Luterman
This is a multi-part message in MIME format.
Sounds like your grind or tamp is still off. With my Brute. I get a =
perfect shot in 25 sec.

3) From: Les
Christina,
I want to help you break of a bad habit before it forms.  You don't
have to tap your PF with your tamper!  It does way more harm than
good.    I want to meet the idiot that first started this and give him
an earful.  If you want to settle your grounds a couple of raps on the
forks of your grinder after the grind does a better job.  The only
think tapping does is ruin your puck!  A nice even distribution of the
grounds and a good tamp is all that is needed.
Try it you will like it!
Dr. Crema (aka Les)
On 8/10/06, chsteward  wrote:
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4) From: Leo Zick
im slow, so i keep my PF in the grouphead and fill the basket  
separately. i can then shake the basket to help settle the grounds  
while im filling it, then i dont have to tap at any time, which imo,  
esp mid-tamp, damages the puck.
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5) From: miKe mcKoffee
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Here's PF build input from professional espresso consultant and barista
trainer Chris Tacy, note the tap once lightly. (He failed to specify it's a
vertical downward tap of the PF not horizontal tap against the PF, which I
know from watching him):
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Chris Tacy
	Sent: Wednesday, November 03, 2004 8:52 AM
	To: homeroast
	Subject: Re: +Tamping Technique
	 
	Here is what I teach (for what it's worth):
	 
	1) grind coffee and dose into basket to fill (mounded) -- i.e.
"dosing"
	2) distribute coffee evenly in basket -- i.e. "distribution"
	3) level coffee and discard excess (often combined in terms of
technique with #2) -- i.e. "leveling"
	4) tamp once lightly with twist at finish to release tamper (this
preserves distribution)
	5) lift portafilter and tap once (lightly) to settle grounds off
edges of basket
	6) tamp with 30+ lbs of pressure
	7) polish under light pressure
	8) wipe edges of portafilter.
	 
	There are other techniques in use, but this seems to be the most
common and consistent.
	Note that this understates the challenges of the various techniques
- for example, how one distributes is a topic of discussion in and of
itself, as is how one levels and how one tamps, etc.
	 
	When it comes right down to it, getting these steps dialed and
practiced has far more effect on the quality of the product than you could
possibly imagine.
	 
	-c
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.

6) From: Les
Don't forget to start with a dry basket!  Water seeks water, a drop of
water in the basket will almost guarentee a channel.  Often an over
looked but important step.
Les
On 8/10/06, miKe mcKoffee  wrote:
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7) From: Leo Zick
Good point. After every shot it is rinsed and dried. :)


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