HomeRoast Digest


Topic: Coffee distribution in the porta filter (9 msgs / 255 lines)
1) From: Ross
This is a multi-part message in MIME format.
I was reading the excellent HomeBarrista.com espresso 201 instructions =
and came across this reference:
"Schomer Method and the Stockfleths Move (video, WMV format). The best =
thing to do is figure out which one works for you,"  
I was unable to access the link to the video, or any explanation of the =
two techniques---does anyone have a link that works or a copy of the =
video or any explanation of these techniques that they could post or =
send me off list? Just trying to get better.
Thanks,
Ross
rdhenne

2) From: Brett Mason
Hi Ross,
Here's my method - taken from some research on alt.coffee and the
forums on coffeegeek.com...  I believe this is the Stockflethe move
you mentioned... regardless, it works well for me...
Here's my process:
 1. pull a few oz. water thru my portafilter to even out the temp in
the HX machine
 2. dry off the PF with a paper towel, so as not to mess with the
heat of the PF
 3. pull a shot of grounds from the doserless rocky into the PF
 4. distribute the grounds evenly using the disecting needle approach
(see link)
      http://www.coffeegeek.com/forums/espresso/machines/194636#194636 5. generously swipe to level the grounds
 6. THORTamp FLAT with slight NESW
 7. lightly turn the tamper to just brush-polish the surface
 8. load PF into machine and pull a 25 second shot
 9. wipe Tamper bottom clean with paper towel
 10. finish preparing coffee drink
 11. knock puck into FOLGERS Knock Box
 12. replace PF, pull another few oz
 13. pull and clean pf with paper towel
 14. clean grouphead with paper towel
 15. clean gasket with brush
 16. wipe up any aditional mess or drops with paper towel
I know that's a lot of steps - it goes real quickly though.  Point for
this thread is I use a paper towel to clean the tamper after every
shot.
For the dissecting needle in step 4, I used a 6" dowel, sank a
finishing nail into the end, and then removed the nib with my dremel
tool.  The funnel is a yogurt container with the bottom removed by
dremel as well...
Regards,
Brett
  RWA
On 2/25/07, Ross  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

3) From: Brett Mason
OK, I checked, yes that is the Stockhlethe move you mentioned...
Brett
  RWA
On 2/25/07, Brett Mason  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

4) From: raymanowen
"For the dissecting needle in step 4, I used a 6" dowel, sank a finishing
nail into the end, and then removed the nib with my dremel tool."
Huh- for the past two years or so, since I got the little Capresso espresso
maker, I've been doing the same thing with a dental exploration tool- it's
s/s in the shape of an "L". Very useful for working on fine-pitch SMT
devices back in the day when telephone switches were largely built where
they were designed.
One thing I've wondered about is- How important is the actual brass body
temperature of the pf, as opposed to the filter basket itself? Not much, I
think, when I see pictures and videos of gorgeous Crema streaming out of the
filter basket with a Nekkid pf handle...
Cheers -RayO, aka Opa!
First, worry about heating it- then, what the heck, just remove it. Out of
sight, out of mind...

5) From: Branden Byers
On 2/25/07, Brett Mason  wrote:
<Snip>
For the dissecting needle I use a large unfolded paper clip that works
great for me along with the aforementioned yogurt funnel...
Branden

6) From: Mike Chester
This is a multi-part message in MIME format.

7) From: MichaelB
Some confusion here about distribution methods. So let me add to it.
The method using the dissecting needle and yogurt sleeve is the Weiss
Distribution Technique. Its claim to fame is that even if your grinder does
not have a good distribution pattern of spitting grinds nicely into the
portafilter, or if the grinds clump, you can use the needle to break up the
clumps and redistribute the grinds to improve the extraction through the
puck. This may be especially useful if you do not have a top of the line
grinder.
The Stockfleths method is a way to pack more grinds into the basket than the
other distribution methods. The other methods (even the Weiss method
above) call for leveling the grinds across the top of the filter basket
before tamping using your finger or any kind of straight edge. With
the Stockfleths method you do not level the heap; you actually work the heap
into the basket evenly so the best distribution is maintained. You flatten
the edge of the heap with the portion of your palm between thumb and
forefinger, then turn the basket a bit and continue until the heap is level
with the top of the basket. Then tamp and pull your shot. More grinds in
basket but good distribution maintained.
On 2/25/07, Ross  wrote:
<Snip>
--
MichaelB

8) From: Eddie Dove
Michael,
That was a great, straightforward explanation of the distinction between the
two.
Thank you, very much.
Eddie
-- 
Errare humanun est - sed perseverare diabolicum
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 2/26/07, MichaelB  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 2/26/07, MichaelB  wrote:
<Snip>

9) From: Leo Zick
This is a multipart message in MIME format.
Don't forget the Chicago chop!
From: Eddie Dove [mailto:southcoastcoffeeroaster] 
Sent: Monday, February 26, 2007 2:44 PM
To: homeroast
Subject: Re: +Coffee distribution in the porta filter
Michael,
That was a great, straightforward explanation of the distinction between the
two.  
Thank you, very much.
Eddie
-- 
Errare humanun est - sed perseverare diabolicum
My Home Coffee Roasting Blog and Profiles for the Gene Cafe http://themeyers.org/HomeRoast/  ">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/  
On 2/26/07, MichaelB  wrote:
Some confusion here about distribution methods. So let me add to it.
The method using the dissecting needle and yogurt sleeve is the Weiss
Distribution Technique. Its claim to fame is that even if your grinder does
not have a good distribution pattern of spitting grinds nicely into the
portafilter, or if the grinds clump, you can use the needle to break up the
clumps and redistribute the grinds to improve the extraction through the
puck. This may be especially useful if you do not have a top of the line
grinder. 
The Stockfleths method is a way to pack more grinds into the basket than the
other distribution methods. The other methods (even the Weiss method above)
call for leveling the grinds across the top of the filter basket before
tamping using your finger or any kind of straight edge. With the Stockfleths
method you do not level the heap; you actually work the heap into the basket
evenly so the best distribution is maintained. You flatten the edge of the
heap with the portion of your palm between thumb and forefinger, then turn
the basket a bit and continue until the heap is level with the top of the
basket. Then tamp and pull your shot. More grinds in basket but good
distribution maintained. 
On 2/25/07, Ross  > wrote:
I was reading the excellent HomeBarrista.com espresso 201 instructions and
came across this reference:
"Schomer Method and the
 Stockfleths Move
(video, WMV format). The best thing to do is figure out which one works for
you,"  
I was unable to access the link to the video, or any explanation of the two
techniques---does anyone have a link that works or a copy of the video or
any explanation of these techniques that they could post or send me off
list? Just trying to get better.
Thanks,
Ross
rdhenne
--
MichaelB 


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