CamB - coffee talk.

[Bill Douglas]

Cam, your pm mailbox is full. Probably about 20 abusive emails.

Anyway, how are you getting on with the Vibiemme? When I say you, I really mean the parents in law, but we really know who's machine it is don't we. I've go one too. I looked at the VBM and the Rocket and thought, well it's like buying a car - you buy the one with the big engine. I almost exclusively make lattes with it and my micro bubbles frothed milk is a force to be reconed with. I do feel the crema is hard to get right as it has so much presure. I use a fine (number 3) grind and a faily hard tamp, to get a reasonable lenght of time for the expresso shot to be pulled. But I still feel it's not quite as thick and rich as my old machine did. How are you getting on here?

I describe it as being a bit like a Ferrari, good looking but very fickle, and the results are either very good or very bad, but nothing in between. Ha actually 99% of the time I'm getting great results in defence of the machine.

How is that swish CHCH built engine going, and is the 2002 going, or is you other new toy (wife) taking up all your time?

[CamB]

Pm's empty now. I hit the purge button - I don't think it tells you that it is full, so I had no idea. None abusive

Coffee - favourite subject!

The parents (mine, not wife's) machine is great. I found the key (in addition to getting the right grind and making sure it was nice and hot) was not overfilling the basket - I've found it leads to variability because when you twist in the handle with too much coffee in there it further tamps the coffee.

Basically, I ended up setting it to quite a fine grind and taking care on filling/tamping - if I don't overfill this extracts a beautiful shot at 9 bar (they have a newer machine now - the "old" one went to their beachhouse). If I overfill it audibly struggles and the coffee is visibly over-extracted (it goes through at ~12 bar) and the crema is weak.

Huge difference between using the single basket and the double too - I can't figure out the single. It seems the smaller surface area makes it prone to over-extracting.

And, like you say, the steaming attachment is more than enough. Mmmmm, coffee...

The 911T is ok - it does run and has WOF/regn - but has hardly been driven in two years. It needs another dyno tune I think - it appears that all is not quite right. I'm shy about really opening it up until the dyno confirms it is running safely at high rpm (I'm scared of detonation I can't hear). Either way, it drives well at low/moderate revs (under 5k) and I just need to make the fender cooler more efficient. I might sell it, largely on the basis I don't drive it and somone else should. I'm spending too much time on my road bike (bicycle)...

Finally, the 2002 is also running/road legal, and running well. I've got a little cash earmarked for suspension upgrades. I might take it racing in the new year... Oh yeah, and the wife is fine, although its Med school exams at the moment and she's studying hard and hence boring.

Still riding the property wave down there?

[Bill Douglas]

Ah... My shot is at 12 bar. I found with a weaker tamp it was all over in 3 seconds. I might do some more experimenting here.

I'm pleased the cars are going, and that you are going to keep up progress with the 2002 - such cute cars. Talking cute cars. A friend has a REALLY nice karman ghia that I'd wanted for a long time, but I bought another house and can't afford it. I could still buy it I guess but I'm a little shell shocked about how much money I have been getting through - especially as I don't even have a job. So if you want one let me know. The property thing is going well. A bit of luck actually as the beachfront at Lyall Bay, where I've been buying, is getting a massive makeover from the city council. So I'm looking forward to the resturants and bars, plus more cafes and prices going up accordingly.

Ummm Med' school definetly dosen't leave much spare time. Good luck to her

I can't wait to try the finer grind and less tamp presure...

[CamB]

I'd love one of those ghias - so, so pretty - but have made a pact with myself to reduce the number of cars over time. I lack the commitment to drive and maintain them ...

Definitely spend some time trying stuff - here (in more detail) is what ended up good for me:

- nice and hot - machine, the handle thing, and the cup
- double basket (doesn't matter if it is the double or single spout)
- freshly ground that minute
- fill basket from grinder to approx level or slightly below (you know - it sorta comes out heaped so it is slightly above level, but if one was to level it then it would be < or = to level)
- tamp fairly firmly, but not so hard you need to put the handle onto something to get the leverage
- bung it on the machine and make coffee - takes about 7-10 seconds (at a guess) 'till coffee starts coming out, then about 5-6 seconds while the coffee comes out. I know it isn't the magic 20 seconds, but who cares ---> it needs to be between 8 and 10 bar. I'm told 9 is "perfect" and my observation is that this is true. Over 10 is a bit bitter, over extracted and "thick" (+ less crema). Under 8 is weak, poor crema, and it tastes thin.

As I said, the key to consistency for me is to remove the additional tamping pressure from the brew-head (not sure on name?) against the coffee by making sure the coffee is the right level. In my case that means below the "line" in the basket (about 4mm from the top).

So, basically, start whacking coffees through with a similar tamp pressure and similar level and keep fining up the grind until you hit 9 bar, and you're done.

Mmmmm, coffee.

[djmcmath]

Sounds like ya'll are having entirely too much fun with this process. Some other general points I might add to Cam's list:
- Hot -- leave it on for a few hours. If the machine is hot through-and-through, it'll maintain temperature better. Optimally, the shot should pull at 95.0C (give or take, depending on roast). Anything different will result in either sour or bitter espresso. I leave my machine on overnight, and use a Fluke with thermocouple set underneath the grouphead to measure temperature.
- Fresh beans -- they really do make a difference. Beans are at their absolute best between 3 and 7 days from time of roast, and it takes a lot of effort to get anything drinkable out of beans more than about 30 days old. If you produce a lot of espresso, it may be worthwhile to learn how to roast your own -- it isn't anywhere near as complicated or expensive as you may think. Google "dog bowl heat gun coffee roasting," and you're home free. Seriously. You might also try using a pound from ccmcoffee.com, or intelligentsiacoffee.com (Black Cat is amazing!) just to see what professional roasters do with coffee. If you can't tell the difference, then don't bother with that experiment again.
- Pressure -- 9bar really is optimal, though if your temperature isn't spot-on, the flavor differences there will overwhelm any pressure problems you may have. Point being: pressure is, in your case, a good indication of tamp pressure, but it shouldn't have substantial effect on flavor.

Rock on, guys.

[Bill Douglas]

I have a small confession to make.

I've... been buying the coffee already ground and using it for a week. And yes it certainly is better the first day. My old machine used to start out with a drip drip then more temperature, then more presure. Whereas the Vibiemme puts a lot of presure through the shot, but I will experiment.

[CamB]

You gotta buy the grinder - my unscientific guess is that a couple of hours is a problem!

[djmcmath]

My son, your sins are forgiven. Just say 43 Hail Mocchas, drink two stiff cappaccinos, and repent of this evil thing you have done.

Actually, it isn't a bad way to go, if the grind is consistent, and your source produces good beans. I mean, a good grinder runs $300, which is equivalent to like 50 pounds of coffee from your local shop. If you're ok with what you have, then be happy. I know that my Mazzer does a peachy job on the home-roasted beans, but the path I've chosen certainly isn't for everyone.

[Rodeo]

Now I know how a fork lift operator might feel if he stumbled into a lecture on cold fusion

I get mine at Dunkin' Donuts. At home, Cafe Bustello all the way

[Bill Douglas]

Hee hee.

Mazzer mazzer mazzer. Yup, this is the way to go. I hear it all the time. For some reason they are a lot more expensive out this way, and I can't buy one off ebay because your electricity is 120 volt and ours is 240. Mind you, my favorite roasting house, Cafe Supreme, gets it couriered to me for only an extra $3. Fresh is best