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A Blended Coffee out of the USA

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1 year 4 months ago - 1 year 4 months ago #15503 by Reiss Gunson
i own my tonino just for moments like this:







its the lightest roast (highest tonino value) i have ever measured!

when you've got a kafatek max at setting 2 or less and 4 bar preinfusion on the LR and the extraction is still running at 2g/s (fast) it is well within the definition of a light roast



to my taste it is a fabulous coffee. yes it has high acidity but with the extremely high inlet temperatures that you can configure our londinium machines to deliver this is easily tamed. tightening the grind too far is a mistake as the highly complexed flavours in this coffee are easily distorted into something unpleasant if you force the extraction to run at a more conventional 1g/s. for these ultra light roast speciality coffees extract them hot and fast is the rule i work to.
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1 year 4 months ago - 1 year 4 months ago #15518 by Reiss Gunson


the next coffee i tried was the Caballero from Tim Wendelboe

bear in mind that i do not like honduran coffee, regardless of the roaster, but it was immediately apparent that this was a very high quality coffee and it has been roasted with care and expertise

if you like honduran coffee this is a great example

i settled on 6.0 bar pre-infusion to reign in the acidity with a 20g dose, and about 7 seconds before the first drip fell

i would generally run it long, i.e. 40g brew weight or greater at a flow rate of about 1g/s, or just slightly faster (never slower)

lots of different tastes in the cup to make it interesting

i am now onto the Gardelli Signature Espresso blend which i am still dialling in

already i have coarsened the grind and reduced the pi to 4.0 bar and it is likely that i will move further in this direction

it is clear that this is going to be a superb coffee when i get it dialled in

reiss.
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1 year 4 months ago - 1 year 4 months ago #15519 by Reiss Gunson


this is the first shot of the Gardelli Cignobianco, at 4.0 bar pi, 20g dose, 33g brew weight, 7s pi duration

its slightly too hot so the next one will be at 3.0 bar pi
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1 year 4 months ago - 1 year 4 months ago #15520 by Reiss Gunson
I settled upon a 2.2 bar preinfusion, 20g dose, about 10s pre-infusion duration and a 25-30g brew weight.



if it is helpful to anyone, the grinder setting ended up here:

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Last edit: 1 year 4 months ago by Reiss Gunson.

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1 year 4 months ago #15521 by Reiss Gunson
and now i am onto the coffee that Trevor Watters kindly sent me from Sydney, Australia:






i am starting with the 2.2 bar of pre-infusion that i was using for the previous roast, which i suspect i will need to lift to 2.5-3.0 bar

i am also having to tighten the grind as the first drip is arriving in less than 5 seconds presently
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1 year 3 months ago - 1 year 3 months ago #15531 by Reiss Gunson
with this coffee i have now evolved to 3.8 bar pre-infusion (4.0 bar deadens the acidity slightly too much), which produces the first drip about 3 seconds after the lever is pulled down, and i have 34g of coffee flowing into the cup in 25s, a flow rate of 1.36g/s

i am still using a dose of 20g

with all the LONDINIUM machines it is a very simple matter to control the acidity very precisely and easily by simply raising the pre-infusion pressure

with a LONDINIUM machine your costs of ownership will be exponentially lower, and your downtime minuscule, and you will never 'get lost' in a myriad of controls, yet you have all the control you need to optimise the extraction of any roast, be it very dark or very light

reiss.
Last edit: 1 year 3 months ago by Reiss Gunson.

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1 year 3 months ago - 1 year 3 months ago #15532 by Trevor Watters
Thanks Reiss!

I will try your specs. My grinder is only an E5 so if there's a difference, it comes down to the grinder. The 20gm is a bigger dose so i'll grinder a little courser to promote the quick flow.

Next Day:

I have tried the specs and its great!! What I have learnt here is that minor machine changes can make significant coffee changes. It means that changing beans takes time to experiment and precludes the constant single dose swaps from one bean to another unless you have experimented and dial in the best settings for each.

This thread has been a great help and really illustrates the power of the LR for home coffee. Well done Reiss!

Cheers

Trevor

LWDP #20, Londinium L1 Series 2, Compak E10 Conic OD, Londinium Tamper, Espro Toroid Stainless Steel Milk Jug 355ml, Acaia Coffee Scales, roasted coffee beans. All this for some happy times each day!
Last edit: 1 year 3 months ago by Trevor Watters .

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1 year 3 months ago #15535 by Reiss Gunson
thats why the biggest favour anyone can do for themselves is to buy at least 500g of any coffee they buy; the permutations are vast if you hope to find the optimum

nothing more frustrating than discovering the optimum just as the coffee runs out - the first 500g to optimise, the second 500g to enjoy

there is a reason why coffee in great cafes tastes great and it's almost entirely due to the barista running the same coffee all day everyday, and i believe it is the number one reason why home baristas struggle: hopping from one bean to another, one shot of this, one of that; its almost guaranteeing a sub optimal result in the cup

buy 500g - 1000g of a bean and work it and work it and work it, until you know you are getting the very best out of it

that's my top tip.

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1 year 3 months ago - 1 year 3 months ago #15544 by Reiss Gunson


a brief update on this coffee. as with most light roasts, the acidity eases away as the roast ages, although it is quite pronounced with this particular roast. i have had to drop the PI back to 2.5 bar and i am running a high flow rate of 3g/s, producing 60g brew weight in just 20s. this progressive reduction in the PI pressure these last few days dramatically reduces the brew temperature, ensuring the acidity is allowed to show in the cup and no burnt notes present themselves. the high flow rate keeps the taste clean, ensuring no astringency results. fortunately with this coffee there is a lot of body, so the high flow rate does not result in a thin, mean beverage, but still has plenty of body

kind regards

reiss.
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1 year 3 months ago #15554 by Reiss Gunson
does anyone know of a speciality coffee roaster that is currently offering an exceptional bolivian coffee?

a good bolivian coffee is probably my favourite origin of all but the quality does vary, a lot

reiss.

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