Coffee: we drink it or we get angry.

Random update - it seems like this particular machine just doesn't like to make good stuff with light roasts. Anything medium and up has been fine.

Most importantly, able to consistently pull better tasting coffee now - still not "great" every time, but no more bad pulls and am starting to get more good pulls. Also compared some of my same coffees to espresso made by other machines and I'm decently satisfied there too. As for the timing, soupy pucks, and everything else I asked above above - Most of it got resolved. Still not totally sure how / why. Haven't changed grind size that much, haven't changed filters, have only slightly changed the way I tamp, still making both singles and doubles.

 

If anybody is somewhat of an espresso beginner and rocking the Breville Barista Express, Tanner Colson posted an easy-to-follow guide on Instagram on getting the most out of it. I don’t remember if there is anyone here who this machine or not but I think there might be.

https://www.instagram.com/reel/DGQcrPWAWU-/?igsh=MXQwMGZ2bWllNzh5Mg==

 

Try changing the grind size for lighter roasts. The size/roast affect the pressure applied (from my experience with a manual lever anyway). Experiment to see if you’re getting different results because lighter roasts usually mean a denser bean.

 

Another random question:

Between a new tamper, leveler, wire tool, portafilters, or whatever other little accessories, is there an "upgrade path" that is going to make the most noticeable difference in taste? Or are all of these little accessories more like "cable upgrades" in audio gear where bad stuff can really mess you up but actual improvements are usually relatively small vs new DAC, amp, transducer, or tubes.

It's a small chore right now to get espresso properly distributed without the above. Surprisingly to me though, even when I've deliberately really mess up coffee distribution in the portafilter, I've found it hasn't made as much of a taste difference as expected as long as 1) the beans and water are good, 2) the grind is good, and 3) machine is properly warmed up. Given that I have less interest in chasing my tail over stuff like this now just for the sake of it, kind of don't want to take the time / effort / money to go down this road trying a bunch of accessories if it's going to be more akin to "cables upgrades". OTOH, I don't know what I don't know, if the above can make a big difference, I'm willing to try.

 

To me the espresso recipe is the one would make the most difference. You can change dosing amount, pull ristretto, long (lungo), Slayer shot, super long pre infusion, etc, pressure and temp profile customization and surely your shot will taste significantly different than just switching porta filters, puck screens, tamper, barista hustle autocomb, etc and keeping the same espresso recipe

 

I would add freshness of your roasted beans (locally roasted = better in most cases) and the grinder/burr used.

In the end it’s just bean juice to get you through the morning. I’ll take Nestle instant over not having a cup in the morning. Don’t go crazy.

 

IMHO, a good wdt tool makes a difference. I used to use needles pushed into a cork, but started using this wdt tool, and I really like it
https://www.etsy.com/listing/118579...901b0d160a2ca9d82d19401eb2982a7557:1185798417
inexpensive. I bought the version that requires assembly, but relatively easy after watching the video.
This tool, a scale, good beans and water, and you should be good. A leveling tamper makes it easier, but not required.

To WDT, I push the needles to the bottom, and slowly make circles. After a few circles, slowly lift the needles while continuing to circle, and try to get the entire puck somewhat uniform. Then I use the needles on the top to level the puck.

 

I use the Subliminal wdt but it seems overkill to the etsy. A toothpick works in a pinch but lifestyle choices make it hard to go back to hacking it. As @randytsuch said a leveling tamper is nice but not needed. I think the right pressure on the grounds is more important. I go ~8 lbs force (press a bathroom scale to get a feel). For tamping I like to twist as I ease into the grounds to spread things more evenly.

Subliminal https://a.co/d/b7g4SZk

 

This one from amazon is not bad. Has a magnetic strip you can apply. I keep it on the refrigerator.

https://www.amazon.com/dp/B0BGKXQ2B4?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1&th=1

 

I also think some sort of WDT tool is worth it. I also used a needle in a cork back in the day.

 

No coffee expert, but if I may be permitted a little petroleum-engineering geekery...

To try to ensure even flow through as much of the puck as possible, the ideal would be not only to break up clumps but also to ensure the grain size distribution - and therefore the distribution of the pore-throat sizes between the grains - be as even as possible. This is due to the combination of surface tension effects and the inverse scaling of hydraulic resistance with pore-throat size.

Once a channel is established, through a pathway of larger pore throats and/or around the edges of clumps, the reduced surface tension due to the complete wetting of the grain boundaries along it will lead to a reduced pressure requirement for fluid following that pathway vs permeating through the rest of the puck.

So, I'd suggest: before putting the grounds into the filter, give them a bit of a stir to try to even up the size distribution as much as possible. Then, use the WDT (or DIY equivalent) to break up any stubborn remaining clumps before tamping.

Pore-throat size distribution characteristics are very important in hydrocarbon reservoir modeling. Which is almost as important a practical application as getting your espresso shots right.

 

Been drinking pour overs lately.

Before tariffs kicked in, I bought a hario switch.

After trying a few recipes, I've settled on the one from this video by Kasuya


The switch seems to make it easy to get consistently good results. During the week I make coffee at work with a non gooseneck kettle and it comes out fine.

The only tricky part of the recipe is the last pour is at a lower temp. I learned a trick for this part, I pour some water into a measuring cup, timed so it will cool to about 70C for the last pour. It's forgiving, doesn't have to be exactly 70C. Once you figure out when in the process to pour the water into cup, its easy to do.

I actually bought the switch to make coffee at work, but I like it so much I take it home on weekends. Had been using a V60 before the switch.

Randy

 

Oh hey, I also bought one of these last year. It's a fun little thing-- I use it on weekends, usually while I cook breakfast. I definitely need to check out that recipe that you shared, but I've been having good results with more basic usage.

I usually just do a coarse grind (think french press), a 60 second bloom, fill to 250ml, and come back in 10ish minutes. Immersion methods usually saturate in less time than this, but I find you can get some good aromatics if you let it cool to drinking temperature while immersed. Generally I find that this method emphasizes floral or fruity notes, and fills the same niche that was previously filled by my aeropress.

Overall I think the switch is a really forgiving brewing method that generally makes a softer, rounder cup of coffee. For daily use, I stick to the v60, but it's nice to switch things up.

 

is this like Aeropress, without the pressing?

Speaking of which, any Aeropress fans? I'm looking for tips for a quick grind, brief steep and extraction for a morning brew before rushing out the door

 

I see what you did there LMAO

The Switch is just a V60 that you can use as an ad-hoc immersion brewer yeah. Seems to allow for better extraction control but I do think the regular V60 does offer a more interesting cup. IMHO, YMMV and all that jazz, never owned a Switch (nintendo or elsewise) so I'm just going off samples but lots seem to really like it for less active brain power use required compared to pouring over a traditional cone dripper.

 

Kind of, if you treat the aeropress like a less messy french press, i.e. long immersion, not a lot of action from the pressing step. I like to do the inverted with a coarser grind (between pourover and french press), again for those aromatics. You can do a million and one different things with the aeropress, but I'm basically just looking for all these brewers to do something that the v60 doesn't do.

 

@supertransformingdhruv
Interesting recipe. Kind of reminds me of this one for the CCC, also had a very long soak time
https://pocketsciencecoffee.com/2023/10/29/the-most-underrated-dripper-and-a-busy-dads-recipe/
I tried it, but didn't think it was anything special at the time.

@joch
Can't help you with aeropress, haven't used mine in a long time. Maybe I'll dust it off sometime, but right now I'm into pourovers.

Randy

 

No worries…I just need to wake up earlier if I want to do a better brew. The Aeropress is just my quick fix in the morning (or when traveling). I do worry about leeching plastics whenever I use it though…maybe time to put it away.

 

yea. I don’t like drinking plastic either. Too bad the premium version that’s made of glass and metal is $180

 

Lots of people like the aeropress, must be a reason. When either of my girls is at home, I normally just make a pot of drip. When in empty nest mode, I've been making pourover or espresso. My pourover's have improved recently, so enjoying that.
I'm also spoiled in having an office at work, so I have space for a pourover setup here. I get to work early and make a cup first thing.

I also read somewhere recently they did a study and found microplastics in water in glass containers. So you might be screwed no matter what .

My switch is mostly glass, but water comes in contact with the rubbery base at the bottom, and the plastic arm of the switch thing. I also store my coffee water in a plastic jug, so lots of plastic there.

Randy