Awesome video, Claudio. A clean and beautiful setup. It's nice to see how steady your hand is and how you pulled at 8 bars... btw, people, notice Claudio's soft close refrigerator door! 😆
Nice, I've been doing something similar with my Europiccola, and finding it does work well, I thought it was pretty ristretto, but not quite as ristretto as your method. I basically do 16g in and 30g out or whatever the machine decides to give me, sometimes it might be only 25g out and it still works well that way (I think when the preinfusion is too short and/or coffee is ground too fine, it needs mere time to saturate so you get less water in the chamber and less espresso in the cup). I lift the lever and let it pre infuse with boiler pressure for about 20 or 30 seconds before pulling the shot. So it's similar, except yours takes it a step further with more of an ristretto and even longer pre infusion so maybe ill try that next time.
Old advice was that freezing is bad, but that was bad advice, we now know freezing can be great for preserving coffee, you just need to know how to do it right. Single dosed containers like this work well, and there's benefits grinding directly from frozen. However, you don't want to take out 1lb of coffee take out a little and put the rest back in the freezer, or take out 1lb and open it up to use some immediately, the condensation formed from the temperature difference will cause the coffee to go downhill fast! In like 2-3 days it will change the coffee dramatically. If you have 1lb coffee frozen, keep the container sealed air tight and take it out the night before you need it (or wait a few hours for it to come up to room temp) then you can open it and if it was roasted 7 days before freezing it, and frozen for a month or so, it should be as if it is only 8 days after roasting! It will age / de-gas normally after freezing. I'm not a fan of single dosing from frozen just because it's possible your coffee will get better as it degasses and ages a bit more, if you're taking out a small amount each day, it would essentially be about the same, (in my example, it would all be equivalent to 8 days after roasting), and you can miss out on the coffees potential as it ages / degasses further.
Freezing single dosed beans makes the difference. Beans can "live" for months and do not fade flavours. The problem comes up when freezing more and a single dose, then the beans not used immediately will deprecate
Awesome video, Claudio. A clean and beautiful setup. It's nice to see how steady your hand is and how you pulled at 8 bars... btw, people, notice Claudio's soft close refrigerator door! 😆
Nice, I've been doing something similar with my Europiccola, and finding it does work well, I thought it was pretty ristretto, but not quite as ristretto as your method. I basically do 16g in and 30g out or whatever the machine decides to give me, sometimes it might be only 25g out and it still works well that way (I think when the preinfusion is too short and/or coffee is ground too fine, it needs mere time to saturate so you get less water in the chamber and less espresso in the cup). I lift the lever and let it pre infuse with boiler pressure for about 20 or 30 seconds before pulling the shot. So it's similar, except yours takes it a step further with more of an ristretto and even longer pre infusion so maybe ill try that next time.
Longer preinfusion and active preinfusion, 'cause I apply some pressure onto the lever
Isn't the general guidance to not freeze coffee beans? Any reason for freezing yours?
Old advice was that freezing is bad, but that was bad advice, we now know freezing can be great for preserving coffee, you just need to know how to do it right. Single dosed containers like this work well, and there's benefits grinding directly from frozen. However, you don't want to take out 1lb of coffee take out a little and put the rest back in the freezer, or take out 1lb and open it up to use some immediately, the condensation formed from the temperature difference will cause the coffee to go downhill fast! In like 2-3 days it will change the coffee dramatically.
If you have 1lb coffee frozen, keep the container sealed air tight and take it out the night before you need it (or wait a few hours for it to come up to room temp) then you can open it and if it was roasted 7 days before freezing it, and frozen for a month or so, it should be as if it is only 8 days after roasting! It will age / de-gas normally after freezing.
I'm not a fan of single dosing from frozen just because it's possible your coffee will get better as it degasses and ages a bit more, if you're taking out a small amount each day, it would essentially be about the same, (in my example, it would all be equivalent to 8 days after roasting), and you can miss out on the coffees potential as it ages / degasses further.
Freezing single dosed beans makes the difference. Beans can "live" for months and do not fade flavours. The problem comes up when freezing more and a single dose, then the beans not used immediately will deprecate
@@claudiolevermag You can get around that, see my comment :)
@@BensCoffeeRants Thanks for the thorough reply. Great information.