I’ve been a hobby coffee roaster for the past eight years so when you mentioned Papua New Guinea & Gene Cafe roaster I took note. It so happens I’m at the bottom of a batch of PNG so little more than enough for a 11g single dose, roast date Sept 02, Fresh Roast SR800 215g, I’m doing a variation of a double drop; #4, 1-½ oz scoops (70g) at 1st-Crack +27°F for pour over and remainder I take 0:25 into 2nd-C with 0:15 at a steady rapid pace then transfer to my cooling station (112g). This Viennese+ roast is for espresso. Big point here is I loosely adapted your 16g recipe to my 11g dose. I did 0:05 pre-infusion at 7-8 o’clock then :05 rest at 9 0’clock (+0:10) then :04 (0:14) progression to 10 bars with paddle at 2 0’clock, returned paddle to 6 o’clock at 0:23 & off at 0:27 which gave me 26.6g. My grinder is a Turin DF 64 single dose. So this was only my 5th brew & 3rd day with my new Bianca. The espresso was very good but the cappuccino was much nicer (100ml milk). I’m upgrading from a Barista Pro I’ve had for 21 months. I roast around 14 different beans every month using a SR800 or a Hottop with Artisan. I’m thinking Biance’s paddle method is going to be fun playing with solo & blended beans.
You’re welcome. I keep it at the 7 o clock till the pressure rises to 2 bar and then turn off the flow to maintain this pressure. After first few drops, I turn the paddle slowly to the open position to achieve a pressure of 9 bar.
You have to crank up the paddle to full flow, goes to 10-11bar at the group head then (forget about 9 bar pump pressure). And please take the stickers of the group head😉
Thanks for your comment. The smaller gauge shows pressure at the group head. The pump pressure has been set higher. My experience is that if I allow the pressure at the group head increase to 11, the espresso is invariably harsh. I suspect there is compacting beyond 9 bar which leads to channeling within the puck. This is not necessarily appreciated even with a naked portafilter. If you haven’t already, I would recommend reading www.sciencedirect.com/science/article/pii/S2590238519304102 BTW I don’t mind the decal… Hopefully it stops the kids from touching it!
Thanks for your comment. if you are using pre infusion, it should be counted as brew time. The coffee is still in contact with water saturating the puck. There is no fixed rule for shot duration. Time is not an independent variable. It took me a while to realise this. Ultimately the only guide is taste and you adjust your variables based on that.
Great video.
Thanks!
I’ve been a hobby coffee roaster for the past eight years so when you mentioned Papua New Guinea & Gene Cafe roaster I took note. It so happens I’m at the bottom of a batch of PNG so little more than enough for a 11g single dose, roast date Sept 02, Fresh Roast SR800 215g, I’m doing a variation of a double drop; #4, 1-½ oz scoops (70g) at 1st-Crack +27°F for pour over and remainder I take 0:25 into 2nd-C with 0:15 at a steady rapid pace then transfer to my cooling station (112g). This Viennese+ roast is for espresso. Big point here is I loosely adapted your 16g recipe to my 11g dose. I did 0:05 pre-infusion at 7-8 o’clock then :05 rest at 9 0’clock (+0:10) then :04 (0:14) progression to 10 bars with paddle at 2 0’clock, returned paddle to 6 o’clock at 0:23 & off at 0:27 which gave me 26.6g. My grinder is a Turin DF 64 single dose. So this was only my 5th brew & 3rd day with my new Bianca. The espresso was very good but the cappuccino was much nicer (100ml milk). I’m upgrading from a Barista Pro I’ve had for 21 months. I roast around 14 different beans every month using a SR800 or a Hottop with Artisan. I’m thinking Biance’s paddle method is going to be fun playing with solo & blended beans.
you soak the coffee for 6 seconds❤ i like it
thanks for the vid! how long do you stay in the 7 o' clock position (preinfusion)?
You’re welcome. I keep it at the 7 o clock till the pressure rises to 2 bar and then turn off the flow to maintain this pressure. After first few drops, I turn the paddle slowly to the open position to achieve a pressure of 9 bar.
Hey where did you get that huge shot mirror?
It’s simply a 2x mirror stuck to a car vent phone holder!
What tamper is do you use?
It’s a self levelling tamper by Decent Espresso, version 2
You have to crank up the paddle to full flow, goes to 10-11bar at the group head then (forget about 9 bar pump pressure).
And please take the stickers of the group head😉
Thanks for your comment. The smaller gauge shows pressure at the group head. The pump pressure has been set higher. My experience is that if I allow the pressure at the group head increase to 11, the espresso is invariably harsh. I suspect there is compacting beyond 9 bar which leads to channeling within the puck. This is not necessarily appreciated even with a naked portafilter. If you haven’t already, I would recommend reading www.sciencedirect.com/science/article/pii/S2590238519304102
BTW I don’t mind the decal… Hopefully it stops the kids from touching it!
2:57 l think 6g/s is to much for preinfusin
I added an edit to the description. It’s 3gm per second. With the paddle fully open, it’s 6 gms per second
Man here's what I think. The shot should be 25-30 seconds. Your first drop happens around 10th second. So your shot takes less than 20 seconds.
Thanks for your comment. if you are using pre infusion, it should be counted as brew time. The coffee is still in contact with water saturating the puck. There is no fixed rule for shot duration. Time is not an independent variable. It took me a while to realise this. Ultimately the only guide is taste and you adjust your variables based on that.