HomeRoast Digest


Topic: Manual vs Spring lever > RE: +I'm back baby! (5 msgs / 142 lines)
1) From: miKe mcKoffee
A Spring lever machine should be able to pull ristrettos, just like people
do with mechanical pump machines by controlling the grind, fill,
distribution and tamp. Though being able to profile the shot pressure with a
manual lever could have advantages. 
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.
<Snip>

2) From: Derek Bradford
I agree on all counts.  As I pointed out in another thread, I really
think my problems with the Elektra were my grinder.  I'm using a PGC,
and it's just not a Mazzer.  It works fine for espresso (though it
will have a short life I expect), but I think the Elektra was really
grind-sensitive.  I'd love to have tried her with a proper grinder.
Alas, Fredericton, NB, is not a mecca of home roasters, and there were
no Mazzer-weilding friends to be found.
As for profiling with a maual lever, I think it works in certain
situations, such as compensating for grind (as I sometimes do), but
ultimately I think the most uniform, constant pressure should give the
best results.  I cannot imagine that pressure fluctuation, in a case
where all other variables have been adequately accounted for, would
benefit the coffee, but I can certainly imagine how it might detract
from the coffee.
On 8/14/06, miKe mcKoffee  wrote:
<Snip>
-- 
The Uglyroast 3! Coffee Roaster.  ...Now 85% less ugly!http://uglyroast.atspace.com

3) From: Alchemist John
I don't really see how a particular lever can be "grind 
sensitive".  Either the spring will apply enough pressure to the puck 
you prepare or it will not.  If not, I can't see ever getting really 
great shots from it. OTOH, comparing my two levers, temperature is 
playing an important role and I can see that as being a great 
difference in the two machines.
I am with you on thinking (and experiencing) that a constant pressure 
gives me the best shots.  I hear of people "compensating" for this or 
that, but I don't see where that makes any sense.  If your puck is 
off, it is off.  If it is too loose, then a fast slightly larger 
volume shot is going to taste better (IMO), so keeping at 9 bar is 
still the way to go as opposed to trying to pigeon hole the time (28 
seconds) and pulling at 5 bar.  Similarly, as Mike pointed out a bit 
ago, a really great ristretto can be pulled in 40-45 seconds, so if 
your puck is too tight, still stick with the 9 bar and extend the 
pull time instead of increasing the pressure and over extracting 
bitter components.
That all said, are you going to start an UR(ugly roaster)4?  How 
about your own UEM (ugly espresso machine)?
At 00:26 8/14/2006, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

4) From: Derek Bradford
On 8/14/06, Alchemist John  wrote:
<Snip>
You're right.  Bad logic.  It's hard to say what happened with the
Elektra.  Maybe we just never got our groove on.  I'd say I pulled
fewer than 300 shots on it, so maybe I just didn't give it enough
time.  Temperature was certainly noticeable--the greater water
capacity tempted me to pull more shots than I should have (and indeed,
when there was company, I did do it on a couple occasions).  I think
the machine overheats a little slower, but then it feels like my
Europiccola cools a little faster (greater surface area?).
<Snip>
This is hard for me to say, but for now, there will not be a successor
to the UG3.  I've bought the GeneCafe, a decision I've laboured over
for months.  Essentially, my situation is this: I live in a very small
apartment.  Building a roaster in what is, for lack of a better word,
our bedroom (the missus is exceedingly forgiving, but...), is a tad
inconvenient.  Setting up the roaster each time is inconvenient
(though considerably less-so with each revision), and having chaff all
over the place makes things difficult to keep clean.  I can roast on
the roof, but not in the winter.  On top of that, and this is really
the biggest factor in the decision, our new place doesn't have gas.
We were shocked when we discovered that, and that really put the nails
in the coffin.  Had there been gas, there'd have been an UG4.
So what is on the horizon?  Hard to say...  maybe better cooling for
the GeneCafe.  It really needs help in that department.  I'm an
artist, so maybe there'll be some coffee art to fill the void.  As for
the UEM, well, everyone says you can't build an espresso machine
yourself.  Leave it to the pros.  But then again, there was a time
when nothing bigger than a bumblebee could fly.  That door is by no
means closed.
<Snip>
-- 
The Uglyroast 3! Coffee Roaster.  ...Now 85% less ugly!http://uglyroast.atspace.com

5) From: Alchemist John
To the espresso idea I sayhttp://www.home-barista.com/forums/viewtopic.php?t02&sidG24e8c9de8dc9582b913d57a523dd39Really, the long and short of it is that it is a heater of water, a 
way to deliver pressure and a place to pack a coffee puck.  A good 
roaster may well be more difficult :P
At 05:45 8/14/2006, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/


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