good_hunter

joined 2 years ago
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[–] good_hunter@lemmy.world 8 points 11 months ago (4 children)

How do you expect anything to be completely free?

GitHub - uBlockOrigin/uBOL-home: uBO Lite home (MV3) in c/apple_enthusiast@lemmy.world
[–] good_hunter@lemmy.world 0 points 11 months ago

I’m using the AdGuard extension. Would this potentially be a preferred alternative?

Help me get my espresso journey on track again please [Lelit Mara x DF64 SSP HU] in c/espresso@infosec.pub
[–] good_hunter@lemmy.world 0 points 11 months ago (1 children)

I put a temperature probe in the E61 grouphead to check the temp on the Mara X, and now i can coffidanlty say it does have stable temperature control. It reads a 1-2 Celsius higher in the E61 injection point, right about the shower, than what the manual says the temp ought to be in the various modes, so there might be some heat lose when the water hits the coffee. Several times I tried Mode 0 to potentially offset the high reading temperature, it doesn't seem to be a good match for the medium roasts.

Help me get my espresso journey on track again please [Lelit Mara x DF64 SSP HU] in c/espresso@infosec.pub
[–] good_hunter@lemmy.world 0 points 11 months ago

with these precision baskets, targeting a shot time first seems to go out the window. Like you also say, go off taste is what i try. But then changing variables don't always result in my intended effect.

I like to believe i have my puck prep pretty much dailed in, at the very least consistent.

An obvious variable many like to point out are good quality fresh beans. I always buy from reputable local roasters. Buy in batch, rest for 1-2 weeks, freeze, and take out a week's worth of beans as i go. There might be a bad batch occasionally, but i seem to screw up on the simple blend roasts too.

Help me get my espresso journey on track again please [Lelit Mara x DF64 SSP HU] in c/espresso@infosec.pub
[–] good_hunter@lemmy.world 0 points 11 months ago (1 children)

the crema is indeed non-existent on these beans, I have seen the same on other beans I used that are on the older side. I am not a crema hunter, sure looks nice, but when there is plenty I dilute it with the rest of the cup usually. Of course in this case, might be an indicator that the beans are a bit stale.

You give a good suggestion, I might indeed give the beans a shot in my Clever dripper instead, even though there are 'espresso roast'. They are definitely very lightly roasted for espresso. I might be chasing a brew method that doesnt yield the best result anymore.

These DAK beans aside, all my other frustrations are still there. I had luck this morning, grinder a bit finer brewing a blend for my cappuccino. And I have a ton 3x1 kg of brazilian roasts, from classic medium roast to anaerobic fermented, to try out the spectrum.

I am getting a puck screen in the mail soon, in order to eliminate some of the headspace with lower doses. In the 17-19 grams pullman basket, i consistently seem to get better results with 19-21 gram doses, but i don't want to drink and waste so much coffee.

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Help me get my espresso journey on track again please [Lelit Mara x DF64 SSP HU] (infosec.pub)
 

HI y'all. I am getting increasingly frustrated with my espresso journey, now peaking with a serious attempt on getting an acceptable shot. 

My SO gifted me DAK beans, so i am trying to make the best out of it. I didn't want to tell her the roast date has been a little longer than i normally aim for, but 6 weeks beans we still do okay right.

The shots run extremely fast 10 sec prefinsue, and another 10-14 seconds and its done to 1:2 or 1:2.5 ratio. The pressure only builds up to 5 bar. My first shot at 18.1 gr in and the initial grind setting was smooth to some extent, watery, and sweetness didn't stick for long. Bitter at the end lingered. Hence i figured for the second attempt to extract more 'mid'-shot by grinder finer and cut output shorter to prevent bitterness.

To my surprise, the second shot ran faster. Immediately hit with acidity, followed by harshness. Is this an underextraction? I couldn't recognise defects from the bottomless pf as it run so fast. Didn't see channelling perse.   All the variables I changed for the second shot should have promoted an increase in extraction but it didn't. I don't think going coarser is the route, as the pressure build up is at 5 bar low already.

My setup:

  • Lelit Mara X, descaler, relativly good quality dutch tap water, temp mode I 92C-94Cish. OPV set for 8 bar boiler pressure.
  • Pullman Filtration876 precision basket 17-19 gr
  • wdt
  • level tamping, either with normal tamper or normcor 
  • DF64 gen 1, SSP HU burs, aligned myself with a couple of shims.

Since I got the Pullman basket, extraction time has drastically decreased, which I understand is expected with precision baskets. Results have been.. varying. Also with a simple medium roast blend coffee, i moreover don't even dare to serve it to my family, who just expect a classic. Shots turn out overly harsh. 

I am 5 years into my espresso journey, thought i learned a lot. But realise tasting coffee becomes increasingly difficult and frustrating. I start doubting myself, do I taste floral or sourness, is this over or under extracted? One thing is certain, I have flashy gear, expensive beans, but distasteful coffee. 

Hope to tap in the knowledge of some of the espresso gods in this lemmy.

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sunset inside a Castle(venia) (lemmy.world)
 

I only got to know about these remarkable handhelds a couple of weeks ago and couldn’t resist getting a rg35xx h. It arrived just in time for our summer holiday family trip. Tonight we are staying in a 14th century castle in the Eiffel region, and here I am getting to know Rondo of Blood for the first time. Man, this pretty insane.

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Help! I forgot to put the poolish in the refrigerator (lemmy.world)
submitted 2 years ago* (last edited 2 years ago) by good_hunter@lemmy.world to c/pizza@lemmy.world
0 comments fedilink
 

Help! I forgot to put the poolish in the refrigerator when I went to bed, it had been sitting on the kitchen counter at room temp for 10 hours. I put it in the fridge now to start adding part 2 tonight. Is my dough already beyond recovery?

The original ratios are 300 gr typo 00 300 gr water 6 gr fresh yeast 6 gr honey

I made a second poolish right now. It’s 8am , the pizza party is 36 hours away. Which do you reckon will be a better starter, batch 1 that is fermented over night at 17 degrees Celsius or the new starter with less time to develop.