Re: In-between tamping for a double-shot

Randy G. wrote:

That works for commercial use when you are grinding large amounts and
have plenty to spare. Additionally, it works when you are making more
drinks in an hour than most of us home barristas make in a month. The
method I outlined is certainly not commercially suitable, but it does
work really well in a number of respects:

-It saves coffee. I discard only about a teaspoon or so of coffee each
morning (two doubles). -It makes from very consistant dosing which eliminates one more
variable. Some folks here have even stated that they weigh their dose
which I find totally unnecessary using the method I posted.
-It all but eliminates overdosing and having the puck hit the shower
screen before the pull even begins.

As as with so many of the espresso "rules" (25 second pull, 1.75
ounces, etc.) this is not a rule but merely a starting point that I
share with folks to give them a sound basis from which to begin
developing their own "style" which works for them.

It sounds very complicated and detailed, but can be done quite
quickly. It takes about the same amount of time and effort as a
certain professional was shown doing in a video I saw (link posted
here on alt.coffee a while back) using the pinky to go around the PF,
then level off- Canadian? Dutch? Swedish maybe? I can't remember the
source.

And I have a life- It's very nice, you see. Now go away or we shall
taunt you a second time! We are Americans... why do you think we have
these outrageous accents? ;-P~


I don't doubt your technique works for you (or you wouldn't do it), but it looks very frightening to a newbie with a simple question.

I'm afraid I don't understand your last paragraph (probably because I'm English).


--
Regards,
Danny

http://www.gaggia-espresso.com (a purely hobby site)
http://www.dannyscoffee.com (UK advert for my mobile espresso service)
http://www.malabargold.co.uk (UK/European online ordering for Malabar Gold blend)
swap Z for above characters in email address to reply

.

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