• 14 Posts
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Joined 7 months ago
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Cake day: May 3rd, 2024

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  • We make ours using a 60ml double shot simultaneously into 2 cups, so 30ml coffee extracted onto 30ml of hot water already in each cup. Then a small, and I do mean small, splash of oat milk.

    The tamping is very important, the coffee grinds in the portafilter should be very dense after tamping. My machine user guide suggests tamping at 25Kg. If you’re not getting a full 60ml shot, with your current grind, try extending the extraction time. Maybe don’t run it on auto, but manually start/stop.

    My setup, not a high end machine, can’t cope with extra fine grinds. My extraction time for a double shot is around 30 secs.

    What you describe sounds like under extraction, the coffee is thin and lacking in flavour. Can I suggest you experiment and not rely on the user guide suggestions?


  • That’s interesting. I burr grind my own beans seconds before making the espresso’s. I had already adjusted my grind to espresso, and timed it to fill the portafilter, takes about 25 seconds and uses 20-22 gms ground coffee.

    Once the grinder has filled the portafilter, I tamp it down with quite a significant press on the tamper. We don’t mess with the milk foamer, simply splash in a very small amount of cold Boring Barista oat milk to each cup. Then for me, a small sprinkle of chilli chocolate powder on top of the crema.

    For our blend I simply mixed the beans 50/50 in tne grinder.



  • Just some notes after a few days of Deadly Sin tasting. We found it really has a strong taste, but not burnt like some darker coffees. This makes it taste very strong yet smooth.

    Mrs Floofah is not keen, too strong for her, so this morning I made a DIY blend 50% Deadly Sin and 50% Hummingbird Colombia. My blend was noticeably a less strong taste, but the blend has nicely perked up the Colombia.

    TIL - roasting and blending coffee is a science.








  • It’s used to promote the bud burst, and hence fruiting, so more fruits appear at the same time which makes harvesting better controlled. Hi-Cane is also used on apples for exactly the same reason. I’m not an expert, but I’d suspect the warmer weather up here would typically promote more random fruiting.

    The sprays are to replicate frosts which we don’t get that would do something similar. The warmer weather probably means earlier harvests as well up here.