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Date: 27 Nov 2006 16:51:46
From: Bertie Doe
Subject: Re Split dosing
Since posting in mid June, I've practised more with split dosing, I've
simplified the procedure to:-
Load half basket, level, tap down on counter, LIGHT tamp, load remainder,
level and light tamp.
For those of you who single dose and 30lb tamp, the above method needs no
adjustment to grind. However, with the light tamp, I don't think a final
polish is a good idea.

"Ken Fox" <morceaudemerdeThisMerdeGoes@hotmail.com > wrote in message

>> "Ken Fox" wrote in message >
<snip >
> Bertie,
> As to the point you raise, I think you will find the results to be so
> variable and unrepeatable with this technique as to be difficult to
> evaluate.
> ken
>
Ken, I disagree, whether it's a Weiss, Stockfleth etc method, if you
practice a method daily, the results should be repeatable. As to the results
being good or bad ..........?

> "Bertie Doe" <montebrasite4@ntl.com> wrote in message
>Maybe the normal single load, single tamp method, used by most of us, is
>SLIGHTLY flawed? Perhaps the top of the pack gets compressed more, by the
>tamper, than the lower?

"shall" <mrfuss@ihatespamearthlink.net > wrote in message
news:e26992tb9dnl7m9co4ko80kbq7f4nb3qu0@4ax.com...
> On Sat, 17 Jun 2006 16:16:10 -0600, "Ken Fox"
> <morceaudemerdeThisMerdeGoes@hotmail.com> wrote:
>
>>
>>15 seconds "experimenting" will give 15 seconds worth of results; they
>>will
>>be worthless. Espresso is hugely variable from shot to shot if you do
>>nothing different.
>
> I think that's an illusion. It only seems that way, because we aren't
> skilled enough to fill the basket in an even, consistent manner or
> we're using heat exchangers, and the temperature is difficult to
> control. I think when these variables are truly under control, the
> variations in shot quality are minimal-to-moderate.
>
> shall "pulls lots of consistent shots on a Swift and Linea"

shall, I see you have a Swift. Is this the same Swift that k Prince
mentions in his tamping article http://tinyurl.com/ye84g5 when he talked to
La zoco, 5 years ago, about the fact that the top half of a coffee pack,
gets compressed more than the lower? Wouldn't split dosing help overcome
this slightly?
Wouldn't single dose/heavy tamp, lead to a mix of over and underextraction
in the pack?

Bertie






 
Date: 27 Nov 2006 13:00:57
From: daveb
Subject: Split dosing (??)
Moon phase must be taken into account.

Chanting the correct phrases both before and after dosing and during
shot pull is vital.

Dave



 
Date: 27 Nov 2006 17:47:47
From: Marshall
Subject: Re: Re Split dosing
On Mon, 27 Nov 2006 16:51:46 -0000, "Bertie Doe"
<montebrasite4@ntl.com > wrote:


>> I think that's an illusion. It only seems that way, because we aren't
>> skilled enough to fill the basket in an even, consistent manner or
>> we're using heat exchangers, and the temperature is difficult to
>> control. I think when these variables are truly under control, the
>> variations in shot quality are minimal-to-moderate.
>>
>> shall "pulls lots of consistent shots on a Swift and Linea"
>
>shall, I see you have a Swift. Is this the same Swift that k Prince
>mentions in his tamping article http://tinyurl.com/ye84g5 when he talked to
>La zoco, 5 years ago, about the fact that the top half of a coffee pack,
>gets compressed more than the lower? Wouldn't split dosing help overcome
>this slightly?
>Wouldn't single dose/heavy tamp, lead to a mix of over and underextraction
>in the pack?
>
>Bertie

No Swift in this household. I just have a friendly local roaster who
lets me use the equipment in their espresso lab. At home I have a
Mazzer Mini and Isomac Zaffiro.

Regarding "split dosing," I have a lot of misgivings about
over-the-top espresso rituals. I think there is a tendency of home
espresso fans to obsess so much about each detail of their hobby that
it becomes a fetish. Making great espresso doesn't need to be "work."

But, since I admit in another thread to varying my cups to enjoy
different drink temperatures, I am fully aware that I am no one to
talk. :-)

shall


  
Date: 28 Nov 2006 11:57:41
From: Bertie Doe
Subject: Re: Re Split dosing

"shall" wrote in message
> On Mon, 27 Nov 2006 16:51:46 -0000, "Bertie Doe"
> wrote:
>
> No Swift in this household. I just have a friendly local roaster who
> lets me use the equipment in their espresso lab. At home I have a
> Mazzer Mini and Isomac Zaffiro.
>
> Regarding "split dosing," I have a lot of misgivings about
> over-the-top espresso rituals. I think there is a tendency of home
> espresso fans to obsess so much about each detail of their hobby that
> it becomes a fetish. Making great espresso doesn't need to be "work."

I also use a Zaffiro, but IIRC yours has a PID, so you have a closet
temperature fetish? No don't reply on that, if I could get someone to do
mine cheap, it would be done tomorrow.I'm lucky insofar that aged coffee at
FC+ roast fall at the cooler end of the deadband and Centrals at FC, prefer
the hotter end - for my taste buds.

Bertie




  
Date: 27 Nov 2006 13:17:36
From: Jack Denver
Subject: Re: Re Split dosing
Yes, It's a Zen paradox that if you think about doing something too much you
can't do it but if you do it without thinking about it, it works. Some of
the worst shots I've ever had were at places where the "baristas" were
clearly trying too hard - dose, tamp really hard, knock the side of the PF,
spin the PF upside down 3 times, throw salt over shoulder, etc. (if you
watched really closely, there is usually a fatal mistake somewhere in all
that dancing - the knock probably loosened the puck). And some of the best
were at Italian coffee bars where the baristas made it seem very casual and
effortless - flip the lever on the doser a couple of time, swipe the PF
against the on-grinder tamper with very little pressure (or even no tamp at
all) and watch the mouse tails. But really the effortless appearance is
deceiving and there is a lot of knowledge and technique that goes into being
able to pull shots like that.



"shall" <mrfuss@ihatespamearthlink.net > wrote in message
news:2j8mm2loh2omgetd2dr8jqaa42iam72bps@4ax.com...
> On Mon, 27 Nov 2006 16:51:46 -0000, "Bertie Doe"
> <montebrasite4@ntl.com> wrote:
>
>> Regarding "split dosing," I have a lot of misgivings about
> over-the-top espresso rituals. I think there is a tendency of home
> espresso fans to obsess so much about each detail of their hobby that
> it becomes a fetish. Making great espresso doesn't need to be "work."
>
> But, since I admit in another thread to varying my cups to enjoy
> different drink temperatures, I am fully aware that I am no one to
> talk. :-)
>
> shall




   
Date: 28 Nov 2006 12:47:11
From: Bertie Doe
Subject: Re: Re Split dosing

"Jack Denver" wrote in message >
> Yes, It's a Zen paradox that if you think about doing >something too much
> you can't do it but if you do it without thinking about it, it works.
> Some of the worst shots I've ever had were at places where the "baristas"
> were clearly trying too hard -

You're drinking out too much and yet you've reached the zenith of Mount
Upgrade. I guess these visits are biz/hols related :) It is remotely
possible, if I were to upgrade my 2 yr old Innova/Lux - the split dose may
become obsolete, but at the moment the s/d method, does improve my
distribution.

Bertie




   
Date: 27 Nov 2006 14:00:14
From: Moka Java
Subject: Re: Re Split dosing
Sometimes paying attention to what you're doing helps. At this point I
can be pretty casual about pulling shots and even making cappuccinos. I
know that it's about 7 seconds from pulling the lever to the first drops
of espresso appearing at the bottom of the PF. In a show of being
casual, I will often flip the lever then place the cup under the PF just
seconds before the honey colored liquid begins to ooze from the bottom
of the PF basket. Anyway, yesterday morning, with my girlfriend waiting
for her drink, the milk steamed, PF locked and loaded, flip the lever --
BUT HEY! WHERE ARE THE CAPPA CUPS THAT ARE SUPPOSED TO BE ON THE
WARMING TRAY! Uuugh! Still in the dishwasher! Dirty! Other cups in
the cabinet 2 steps away but lovely girlfriend is standing there with
her usual pretty smile. "Excuse me dear." Cabinet open, grab a cappa
cup, no time to be picky, leap back the machine. Only missed a few drops!

R "yes, she thought it was entertaining" TF

Jack Denver wrote:
> Yes, It's a Zen paradox that if you think about doing something too much you
> can't do it but if you do it without thinking about it, it works. Some of
> the worst shots I've ever had were at places where the "baristas" were
> clearly trying too hard - dose, tamp really hard, knock the side of the PF,
> spin the PF upside down 3 times, throw salt over shoulder, etc. (if you
> watched really closely, there is usually a fatal mistake somewhere in all
> that dancing - the knock probably loosened the puck). And some of the best
> were at Italian coffee bars where the baristas made it seem very casual and
> effortless - flip the lever on the doser a couple of time, swipe the PF
> against the on-grinder tamper with very little pressure (or even no tamp at
> all) and watch the mouse tails. But really the effortless appearance is
> deceiving and there is a lot of knowledge and technique that goes into being
> able to pull shots like that.
>
>
>
> "shall" <mrfuss@ihatespamearthlink.net> wrote in message
> news:2j8mm2loh2omgetd2dr8jqaa42iam72bps@4ax.com...
>
>>On Mon, 27 Nov 2006 16:51:46 -0000, "Bertie Doe"
>><montebrasite4@ntl.com> wrote:
>>
>>
>>>Regarding "split dosing," I have a lot of misgivings about
>>
>>over-the-top espresso rituals. I think there is a tendency of home
>>espresso fans to obsess so much about each detail of their hobby that
>>it becomes a fetish. Making great espresso doesn't need to be "work."
>>
>>But, since I admit in another thread to varying my cups to enjoy
>>different drink temperatures, I am fully aware that I am no one to
>>talk. :-)
>>
>>shall
>
>
>


    
Date: 28 Nov 2006 03:05:22
From: Andy Schecter
Subject: Re: Re Split dosing
Moka Java wrote:
> Only missed a few drops!

You forgot to ask her to hold her tongue under the pf to catch them.
--


-Andy S.

http://www.flickr.com/photos/andy_s/sets/


    
Date: 27 Nov 2006 21:39:33
From: Marshall
Subject: Re: Re Split dosing
On Mon, 27 Nov 2006 14:00:14 -0500, Moka Java <rtwatches@yahoo.com >
wrote:

>Sometimes paying attention to what you're doing helps. At this point I
>can be pretty casual about pulling shots and even making cappuccinos. I
>know that it's about 7 seconds from pulling the lever to the first drops
> of espresso appearing at the bottom of the PF. In a show of being
>casual, I will often flip the lever then place the cup under the PF just
>seconds before the honey colored liquid begins to ooze from the bottom
>of the PF basket. Anyway, yesterday morning, with my girlfriend waiting
>for her drink, the milk steamed, PF locked and loaded, flip the lever --
>BUT HEY! WHERE ARE THE CAPPA CUPS THAT ARE SUPPOSED TO BE ON THE
>WARMING TRAY! Uuugh! Still in the dishwasher! Dirty! Other cups in
>the cabinet 2 steps away but lovely girlfriend is standing there with
>her usual pretty smile. "Excuse me dear." Cabinet open, grab a cappa
>cup, no time to be picky, leap back the machine. Only missed a few drops!
>
>R "yes, she thought it was entertaining" TF

Those seven E-61 seconds are very useful. I use them to (1) whack the
button on top of my shot timer, (2) dump the flush water from my
demitasse into the bar sink (no HX=short flush), (3) put the cup back
under the brewhead and (4) put the cover back on the doser.

shall "idle hands are the devil's playground"