HomeRoast Digest


Topic: Grinding & Tamping (6 msgs / 205 lines)
1) From: Tim TenClay
Question about tamping for espresso...actually a couple of questions...
As the coffee gets older...
   - Do I need to typically grind finer or coarser to adjust for changes in
the humidity of the bean, etc.
   - Do I need to tamp heavier or lighter?
(I know.... Don't let the beans get older...use them immediately and roast
fresh....  but that aside, what do you suggest?)
Thanks!
Grace and Peace,
  `tim
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Rev. Tim TenClay, IAPC, NATA #253
Dunningville Reformed Church (www.dunningville.org)
Knots & More Tatting Supplies (www.knotsandmore.com)
Personal Blog:http://www.tenclay.org/blog

2) From: Leo Zick
This is a multi-part message in MIME format.
older coffee, finer grind
less humid days, finer grind
ideal window seems to be 4-8 days for espresso. 2days-2weeks for brewed?
sometimes, epsresso beans need to be ground finer if using too soon after
roasting too.
 
tamping shouldnt have to change.  i prefer a solid 50-60lb tamp n twist.  
From: Tim TenClay [mailto:teejtc] 
Sent: Wednesday, January 03, 2007 10:23 AM
To: Sweet Maria's Coffee List
Subject: +Grinding & Tamping
Question about tamping for espresso...actually a couple of questions...
As the coffee gets older...
   - Do I need to typically grind finer or coarser to adjust for changes in
the humidity of the bean, etc.
   - Do I need to tamp heavier or lighter? 
(I know.... Don't let the beans get older...use them immediately and roast
fresh....  but that aside, what do you suggest?)
Thanks!
Grace and Peace,
  `tim
-- 
The content of this e-mail may be private or of confidential nature.   
Do not forward without permission of the original author.
--
Rev. Tim TenClay, IAPC, NATA #253
Dunningville Reformed Church (www.dunningville.org)
Knots & More Tatting Supplies ( www.knotsandmore.com)
Personal Blog:http://www.tenclay.org/blog

3) From: jim gundlach
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Tim,
     I have found that some coffees want to go finer and others  
coarser.  The nice thing about a step-less grinder is that when a  
shot runs a couple of seconds fast or slow, you can reach over and  
nudge the adjustment so the next shot is right on.  Also, I like to  
treat what happens to a bean through the resting cycle as part of the  
home roasting experience.  I try every new bean within a few hours of  
roasting and monitor the maturing of the flavors through the resting  
cycle.
    Pecan Jim
On Jan 3, 2007, at 9:23 AM, Tim TenClay wrote:
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Tim,    I have found =
that some coffees want to go finer and others coarser.  The nice thing =
about a step-less grinder is that when a shot runs a couple of seconds =
fast or slow, you can reach over and nudge the adjustment so the next =
shot is right on.  Also, I like to treat what happens to a bean =
through the resting cycle as part of the home roasting experience.  I =
try every new bean within a few hours of roasting and monitor the =
maturing of the flavors through the resting cycle.    =
 Pecan Jim
On Jan 3, 2007, at 9:23 AM, Tim TenClay =
wrote:
Question about tamping for espresso...actually a couple of = questions... As the coffee gets older...    - Do I need to = typically grind finer or coarser to adjust for changes in the humidity = of the bean, etc.    - Do I need to tamp heavier or lighter? = (I know.... Don't let the beans get older...use them immediately = and roast fresh....  but that aside, what do you = suggest?) Thanks! Grace and Peace,   `tim
-- The content of this e-mail may be private or of = confidential nature.   Do not forward without permission of the = original author. -- Rev. Tim TenClay, IAPC, NATA = #253 Dunningville Reformed Church (www.dunningville.org) Knots = & More Tatting Supplies ( www.knotsandmore.com) Personal= Blog: http://www.tenclay.org/blog= --Apple-Mail-2-553223612--

4) From: miKe mcKoffee
This is a multi-part message in MIME format.
Older is relative:-) If too fresh (like before a good 4 or 5 day rest for
espresso shots) need to grind finer too. But typically grind a bit finer as
beans age. Keep tamp constant changing only one PF build parameter! But in
reality grind can need tweaking through out the same day with changes in
temperature and or humidity. And yes minor shot changes can be compensated
for varying tamp with experience but harder to do consistently than via
grind with consistent tamp. Of course assuming consistent fill and
distribution:-)
 
Enjoying a quite spectacular end of roast batch end of stash Harrar FTO
Oromia cappuccino as I type.
 
Kona Konnaisseur miKe mcKoffee 
URL to Rosto mods, FrankenFormer, some recipes etc: http://mdmint.home.comcast.net/coffee/Rosto_mod.htm
Ultimately 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.  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Tim TenClay
Sent: Wednesday, January 03, 2007 7:23 AM
Question about tamping for espresso...actually a couple of questions...
As the coffee gets older...
   - Do I need to typically grind finer or coarser to adjust for changes in
the humidity of the bean, etc.
   - Do I need to tamp heavier or lighter? 
(I know.... Don't let the beans get older...use them immediately and roast
fresh....  but that aside, what do you suggest?)
Thanks!
Grace and Peace,
  `tim

5) From:
Tim my lad:
Again it is all a matter of your taste.
Beans get old, I may have some horse (coffee) that is 10 days old and will yield a wonderful espresso. I don't pay too much attention to how old the coffee is but the taste I get from it; at least I am not drinking two year old beans packaged for Wild Oats or Trader Joes. 
All of my beans are used within a 20 day period. That may seem old to some on the list but  most likely they are missing some good cups.
warmest regards,
ginny
try it all
I keep my grind on the fine side always and tamp someplace in the middle. It is like
---- Tim TenClay  wrote: 
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6) From: Angelo
Just to confuse you a bit more there is a school of non-tamping... 
Well, not really. They use the force of the portafilter tightening 
into the group head to tamp the grinds...
A+
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