Coffee - Show us your set up

Thanks. Seems like if you’re steaming and the milk looks foamy, you’ve gone too far. Today I really went easy on introducing air and the texture was really good, the pour could use work

Let’s not forget this a week or so ago

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:joy:

How can anyone forget that!

yeah
I go super foam…
I start with 8oz of milk.
By the time I am done it looks like its 14oz on the cup

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What mods did you do? I have the same.
Brewtus IV-R?

Mine’s an original Brewtus (or Minore as it’s called here) I’ve had for a long time. Main mods are a PID (since the OG Brewtus didn’t have one, it had a digital temperature box, but it wasn’t an actual PID) and I’ve added flow control to the E61. I’ve also moved the pump and water tank outside of the machine and under my cabinets so I could use a bigger tank.

Apologies for not going back through the whole thread. Could anyone provide any recommendations for a decent entry level coffee machine? I drink a lot of coffee, but am hardly a connoisseur given the amount of sugar etc I add.

I like the idea of having the smell and being able to make decent coffee for myself and any guests.

So far I’ve spied the Sunbeam Piccolo and Delonghi Pump Espresso. Both have some negative reviews suggesting leakage or issues after a year or so use. I don’t know if that’s a function of cheap machines, or poorly maintained, or something else…

Cheap espresso machines seem to be a rough road to go down. Probably look at a nicer drip brewer for the same money, or something like a V60/Encore grinder/nicer kettle.

Probably a better way to spend $200 or so than on a cheap espresso machine that won’t make good espresso or drip coffee and won’t handle the volume of having company

My parents have a Delonghi Kmix and it just makes something that doesn’t taste good

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Budget is important here.
Most espresso aficionados consider anything with single boiler entry level.
For a good setup, be ready to spend $1000.
You can search for used machines, but if you are not good with tools, I would suggest you buy new.

I am VERY biased, but I really like the idea of the Rancilio Sylvia.
I would take a looks at this video for an idea of what an affordable machine looks like

IN top of the machine, You also need to add a grinder… and thats a whole other can of worms!

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Am I missing something re: single dose grinders?

I just weigh out the amount of beans I want and dump it in the grinder… Keep them in an airtight Kilner the rest of the time which is probably better for them than leaving them in the grinder reservoir. For me, making coffee 2 or occasionally 3 times a day, that’s not really a concern… especially as I am also using the scales when I’m adding water anyway.

I like to have a couple of different types of beans on hand anyway, depending on how I am feeling so I would not want to keep the lot in the grinder (a lighter and a darker roast, generally, although I like to buy from different local roasters).

I have a Chemex, an Aeropress, 2 stovetop (moka) pots of different sizes, and 3 different sized cafetieres (French press). The Chemex gets the most use these days - took me a while to get the technique down, it takes some trial and error to keep the temperature up. To begin with I made quite a lot of cold, badly extracted coffee. So I get the people who prefer the V60 to the Chemex, but I have got on pretty well with the Chemex now I have got the hang of it.

Single dose is the future of coffee… (specially espresso)
Most people dont need to grind for 20 people in 1 hour. Even if you have a party you can get away with a single dose grinder.

The biggest problem is getting a grinder that can actually do single dose.
The less expensive is the Niche Zero. But good luck getting one. (for about 800-900)
Then the jump is massive (to over 1500 for a single dose grinder).
There are non specific grinders that can do single dose just fine (like the eureka Mignon), but they are also not cheap.
If you want to go even less expensive, you can go with Baratza Sette. But good luck with it. Quality is a hit or miss, and once it break once, you will never get it to how it was from factory.

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Yeah but I just weigh out the amount of beans I want and grind that… Hey presto, single dose ground :wink:

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There are multiple problems on grinders.
The worse of all is retention.
I wish I could find a grinder that you could do what you describe cleanly. But there are not many that can do that at a affordable price.

I see you do pourovers and other non-espresso beverages.
Maybe the fellow Ode will work for you?
Maybe a manual grinder?

Just get a scale and weigh in whatever amount…
Grind and make sure you get the same amount out.

I would look to a few of this guy videos…
he is very good

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Has anyone here taken a barista class online ? I’m looking at baristahustle.com and curious if anyone else has used them or anyone else. I love coffee and want to learn more about it. Thanks in advance :call_me_hand:

Do you mean losses between what goes
in and what comes out?

I do notice some differences, and I seem to struggle to make sure all the beans get ground. But ultimately it seems close enough and certainly more palatable than putting out a few hundred quid!

I suppose if I was worried I could just over-grind and accept some wastage. I could accept a lot of wastage before it added up to the price of one of these things…

The problem is when you put 17g in and get 17g out, but 5g of the 17g you get out is actually from yesterday’s coffee, and 5g of what you put in is still in the grinder waiting to come out tomorrow. That’s what is meant by retention.

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Exactly. You need to make sure you get all of it out… Everytime…

Niche has no retention from what I have read

Did you want espresso or coffee drip machine? I have a technivorm moccamaster with the carafe and it is amazing. For espresso have the cafelat robot which is a lever espress machine. One thing though is a good grinder (for espresso especially) is where you want to put most of the $$. For milk drinks I use a very cheap french press.


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Yeah, that figures.

I most often do 300ml on a 16:1 ratio in the Chemex which means around 19g. In a totally unscientific test this morning I weighed 19g in and then had 19.5g in the chemex - I ran the grinder through after it was “empty” for longer than usual to try and make sure I definitely caught everything, so there’s definitely an amount of retention going on, although it doesn’t look to be a lot.

After the temperature issues, the next thing I found with the chemex is getting the right grind size to get the pour through time where you want it to be for extraction - especially when you’re using different roasts, they all behave differently, so even if you keep the grinder setting the same you can find a quite big difference between say, a very light and a very dark roast.

Anyway, thanks for putting me onto a problem I didn’t know I had :laughing:

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