yeah~ That's why my friend reminds me that order the coffee when the boss is around if wanna taste a good brew by the slayer the boss is also very friendly and if I'm not wrong they are using beans from HasBean

Yalor, salute!!!

I brew for my wife early in the morning, she will pack in thermos and enjoy at work. As for me, my working environment not too suitable for such delicate and "slow" process, hahaha...

I am a Kalita ...kettle user, hahaha. And a V60 pourer here

How does both compare, if i may ask???

for me i feel that brew with aeropress have quite stronger body compared to v60 but i like both of them

Agreed. V60 would be better clarity and focuses on highlighting delicate flavors. Aeropress is more heavy bodied and thus can cover some of those nice fruity/floral notes and overall tastes more muffled

hi, im new in this coffee making. Just got my self a Delonghi ECOV 311.

I had a few question to ask for help,

1) Milk Forthing:

i pour the cold fresh milk into my milk pitcher (350 ml) , then remove the steam wand foam maker, use direct nozzle into my milk pitcher. Making the milk in the circular motion until my hand feel the milk is hot enough until my hand cant hold it. Problems is the milk after frothing its not dense enough... when i pour into my espresso, its straight away dissolve into the coffee like simply ouring the milk into a normal black coffee.. why? is it because my espresso has only a thin layer of crema? it is because lack of microfoam while i frothing the milk without much air introduce into the milk?

2) Crema

I got my ground bean from Renggit coffee, gring it with my burr grinder to the finest grind, tamp it into my portafilter, on the pump and stop it after 25 sec. coffee produce very less crema. what would be the problem? the bean it self? is it much spend much on the expensive bean to get a good crema? normally where you guys normally buy the bean from?


Thank you for the advise~

You have almost all the right ideas. Keep it up

Milk
Getting it into a circular motion is definitely crucial (also to save your ears from those high pitch noises) but u need to make sure the tip is not too deep. Too low and you will be heating the milk without creating foam. Too high, you will see large bubbles forming. With enough practice, you should be able to listen from the sound itself that you are on the right height. Also, when sufficient microcosm has been achieved, but milk is not yet at temperature, dip the tip lower in to finish to temp without adding more foams

Crema
Beans for espresso is best between 1week to 3 weeks old. Below 5 days, you will get lots of crema but dissipates very quickly in the cup (I call it immature crema). Too old, you get 0 crema ha-ha. How many ml/g do you get with 25sec? Just to see if the grinder is grinding fine enough for you

He has a pressurized filter...ml/g and 25s doesn't mean much...

Needs portafilter mod...and manual tamp...to maximize it...but to start...needs digital scale for 14-16 g "fresh" beans for a double.

For espresso you don't want anything more than 10 days if possible. For latte you have a bit more leeway...

This post has been edited by dwRK: Dec 6 2015, 10:08 AM

lol, i never weight the bean before start my espresso, just grind it fine, full my portafilter into 3/4 full, gently tamp it then put into my machine... lol.. so basically to make a nice latte art, the espresso must have a nice crema otherwise it wont work for latte art?

where to get espresso bean that less than 10 days old since mostly commercial pack most likely more than the time period when they put on sell...

so you mean that i need to get an unpressurised portafiler?

Many recommendations few pages back. We don't buy from supermarket. ymeng85 diy roasts n sells.

For now no. Get fresh beans first. Find a way to weigh your dose. Buy from the shop ask them to weight out say 15 g "sample" so you know how much it looks like.

I have a digital scale. I weight when I start on a fresh bag to tune grind and dose settings, then I note down how big/small "scoop" I need. I finish the rest of the bag adjusting grind and dose by "experience". I'd advocate getting a scale if you are serious.

This post has been edited by dwRK: Dec 6 2015, 12:01 PM

ok, ill get the fresh bean first.. thx alot!

I edited my post above....

ok noted.. thx for the guidance.. a lot more to learn from you guys~

is this consider a good crema or it is too thin?

Crema is not a good indication of quality. It could be, but relying on it is misguided effort at best.

Weigh your shots, time them and taste them. This should ultimately be the benchmark.

ok thx for the info and guidance~😄

I think he is using pressurized portafilter that came default with delonghi, I also got this kind of crema when I'm using pressurized portafilter on my machine

so the problem most likely because of pressurized portafilter? do i need to try to get an unpressurized portafilter? pressurized portafilter normally unable to get a thick and nice crema?