Lance Hedrick
ULTIMATE 64MM GRINDER SHOWDOWN (Kopi Deva, Zerno, DF64V, DF64E, DF64P, G64, Moca SD, Timemore 064)
updated
Follow Dr. Smrke on IG where he posts super helpful tips frequently:
@samosmrke
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Please note:
1) it seems the burr in the new Q Air is different from the Q2 presented here.
2) I have read the X Pro has already been changed, but do not have confirmation.
also, with the grading rubric, my filter grinder grades are a bit less reliant on the point system, as the weights were skewed once espresso was taken away. I am happy to add the other categories of taste I considered when finalized the system, if desired.
Thanks for watching!
Here is the link:
tinyurl.com/ycj3zfhz
Time Cues:
0:00- Criteria
3:00- 1Zpresso JMax
4:00- 1Zpresso K Ultra/Plus
5:00- 1Zpresso Q2 Hept/Pentagonal
6:43- 1Zpresso X Pro
7:50- 1Zpresso ZP6
9:07- Pietro M and B Modal Models
10:53- Orphan Espresso Apex
12:40- Orphan Espresso Lido OG
14:47- Weber Workshops HG2
16:45- Mazzer Omega
17:54- Knock Feld47 and Aergrind
18:50- Comandante C40 and C60
20:44- Option O Remy
21:28- Timemore C2
22:06- Timemore Chestnut X
22:39- Kinu M47 a (and POB)
24:09- Kingrinder K4 and K6
24:51- Etzinger Etz I
26:00- Etzinger Etzman
26:45- Wonplug Dual
27:22- Momentum
27:59- C64 ERM
29:30- Final Chart and Conclusion
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Hope you all gleaned something from this conversation style lessonn on understanding brewers and flow.
Check out my links below and throw Matt a follow on IG!
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I think they're super cute.
Spout Proximity
Going Floward
Canvas Viscosity
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I hope you enjoyed the video and I am very excited to see all your experiences with shaking grounds for filter and if you have similar experiences to those with whom I have shared this test.
Shoutout to @kennethscoffee for the Thumbnail! Find his awesome photography on IG.
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Oh! I have videos on all these grinders. Just scroll through my grinders playlist or type the grinder and my name on search!
Please bear in mind these are NOT to be taken as direct comparisons, meaning if one got an S and something 6 times the price got an A, that does NOT mean the S is better. It means RELATIVE to the PRICE it is better. The only way to get all these in one video is to ensure that very important piece of information is understood correctly.
Full list with rankings on community board.
Time Cues:
0:00 Intro
00:52 Ranking Criteria
02:23 (B) Baratza Vario
03:17 (B) Urbanic 070
04:05 (C) Baratza Sette 270
04:40 (D) Baratza Sette 30
04:57 (C) Niche Zero
05:46 (B) Fellow Ode gen 2
06:17 (B) Bentwood Vertical 63
07:41 (B) Option-O Lagom Mini
08:20 (C) Mahlkönig X54
09:21 (C) Eureka Specialita
10:00 (C) Eureka Oro Mignon
10:22 (C) Turin SD40
11:22 (A) Fembook A68
12:02 (A) Weber Workshops EG-1
13:22 (B) Timemore Sculptor 078
13:51 (B) Timemore Sculptor 078S
14:22 (B) Timemore Sculptor 064
14:34 (A) Timemore Sculptor 064S
15:10 (A) Baratza Encore ESP
15:42 (C) Fellow Opus
16:00 (B) Varia VS 3
16:45 (A) Zerno Z1
17:12 (C) Kopi Deva 64
17:28 (D) Olympia Moca SD
18:09 (B) Turin DF 64 Gen2
18:32 (D) Turin DF 64E/P
18:46 (C) Turin DF 64V
19:03 (B) Turin DF 83
19:20 (A) Turin DF 83V
19:41 (C+) Option-O Lagom P100
20:24 (A) Gevi Grindmaster
21:04 (A) Wug2 83A
21:35 (B) Niche Duo
22:15 (A) Kafatek Monolith Max 2
22:53 (C) Mahlkönig EK43
23:38 Outro
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Roasters shown in video:
Heart
Passenger
Rabbit Hole Roasters
Coffee Collective
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My Google sheet:
docs.google.com/spreadsheets/d/12salIGB1ADhclC19HBDDFV1hlZP5rg9EI5AC757r3Do/edit?usp=drivesdk
Literature and Scientists Consulted:
Dr. Samo Smrke (@samosmrke on IG)
Dr. Mark Al-Shemmeri (@kramalshemmeri on IG)
static1.squarespace.com/static/6176daf1156c8f7ecda2607f/t/637679f9cc78d032424a798f/1668708859736/Roast_JulyAug20_Feature1_FlavorDevelopment.pdf
sciencedirect.com/science/article/abs/pii/S026087742100234X?via%3Dihub
mdpi.com/2306-5710/6/2/29
Thanks to Morten Munchow for the fantastic article this video is largely based on.
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Couple of things to note about this review of the new Stone Espresso Machine.
1) The object I reference as the thermosyphon is called that by the company, themselves. Please refer to the following video around the 10:16 mark to understand my usage in this video by @TheEspressoTV :
youtu.be/lifoKgxC4qI?si=GPUXgUuCYcj1oIwD
2) @tatemazer pointed out, rightfully so, that one could change the group temp by the potentiometer at the board, but it is difficult to track the changes as there are no markings.
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Time Cues:
0:00- Introduction
0:50- Machine Overview
5:50- Thermal Testing
11:11- Milk Steaming
12:43- Inside the Machine
16:15- Conclusion
Below are some of the links mentioned as well as some other experiments.
I hope you enjoyed this quick final thoughts on the blind shaker/wdt controversy!
First video on distribution:
youtu.be/OyUaCuoqYWc?si=lM6pfNzZDelAN4pq
Second video with retesting on DF64:
youtu.be/5ivwCm95nLc?si=jisbcvYeeoWNfI8D
Barista Hustle article (still awaiting release of data and methodology, which is missing):
baristahustle.com/shaken-or-stirred
JLever video:
While I disagree with a chunk of what he says, he was able to reproduce my results and is planning on recommending shaking alongside the product he is making, because he the results tell him shaking does something beneficial that wdt can't do alone.
youtu.be/4MrDX6KxYQ4?si=dM1KrzGKX1Pql4Vn
Tech Dregs:
He only used a shaker, not a blind shaker, but still got same results between wdt and dosing cup. He redoes the experiment with a shaker, but I am not including the link due to a massive methodological flaw nullifying the results. He did not replicate my technique, which is shaking and dumping from a height to allow for the natural fall of the coffee into the basket. Might sound trivial, but my data says it is actually a big part of the process. Still figured I'd include this, because it shows the merits of shaking alone.
youtube.com/watch?v=M0QuSNROy6M
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Thanks to all the groups out there making La Pavoni information accessible and widespread. Specifically, thank you to John Michael Hauck for his excellent videos on La Pavoni and the CAD files shown in this video. Check out his channel here for more nerdy details than I could fit in the video: @JohnMichaelHauck
Also, the modded out machine was provided by the incredible Tudor, who supplies a lot of these mods and will even retrofit your machine for you. He and Bong have contributed significantly to the advancement of these machines in the home context. Here is a link to his website! Highly recommend.
www.coffee-sensor.com
And here is the article discussing the modifications from Lever Fever:
thelevermag.com/blogs/articles/la-pavoni-mods
Oh! And here is a thread where Dr. Pavlis and Doug from OE speak in depth about history of LP: home-barista.com/levers/la-pavoni-lever-history-age-used-machines-t21507.html
TIME CUES:
0:00- Introduction
1:05- James Bond
1:49- Closed vs Open (2:20 Strietman)
3:00- Thermal Things
6:10- Differences over the Years
8:29- Pulling a Shot on Pro
9:24- Steaming Milk
10:50- Modified LP (12:50- Argos)
18:13- Pulling a Shot on Mod LP
19:57- 1963 Gen 1 LP (22:35 cremina)
25:28- Pulling a Shot on Gen 1
26:48- Fin
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Videos To Consider:
Cafelat Robot (2 VIdeos):
youtu.be/UZvqhQxBPXg?si=9JKhWs_xg_uNUkL5
youtu.be/kgu5zA1oo8M?si=wMtfkkNRprH0SZeM
Flair Neo Flex (original):
youtu.be/-FP9Tnl3OFQ?si=A20WKxdLVFUA4Ria
49mm vs 58mm Video (13:15):
youtu.be/jTAkb-dCFro?si=TFD5TTgr9PQS76NA
Handgrinders Mentioned:
1zpresso Q2 Heptagonal and Pentagonal
1zpresso JMax
Kingrinder K6/K4
Timemore C2
Pietro MP Burrs
Baratza Encore ESP
Turin DF54
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Sorry for the bump in my hair. Hugo didn't tell me ;(
also, shoutout to @infoaaaa4 and @palefire and @EspressoStrietman on those clips I took for the video, as well as chromesdantan.com for the photo of the faema velux.
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Time Cues
0:00- The Dilemma
5:35- The Methodology
8:09- The Results
11:49- The Routine
13:49- The Extractions
16:46- The Taste Test
18:41- The Hugo
19:00- The Hopeful Followup
20:05- The Conclusion
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Time Cues:
0:00- The Coffees
1:35- Stick to What You Know
4:30- Waco Colombia Nuñez Lychee Honey
12:58- Manhattan Ecuador Pepe Sidra Syoxidator Washed
18:31- Sabou Ecuador Aquacate Typica Honey
25:37- Intelligentsia El Futuro Pink Bourbon Washed
32:43- Naughty Dog Naughty Dog Blend (Washed Ethiopia Heirloom/Anaerobic Colombia)
39:06- September Granja Paraiso Decaf Washed Anaerobic Caturra (Hugo Loved This)
45:50- Final Thoughts
I know this was a long one, but hopefully it was educational! Thanks for the support.
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Time Cues:
0:00- Introduction and Overview
4:04- e61 video
3:11- Heat Exchanger in 2024?
5:44- ascaso
6:20- Capabilities and Limits
13:50- Sweetiepie
15:45- Advanced Menu
18:20- Testing Pressure Responsiveness
22:56- Standart Magazine
24:45- Internals
33:30- Flow Rate False Hope
35:38- Making Soup
41:00- Cappuccino City
42:20- Wrapping Up
Also, please note I am not a physician and everything I say in the video is based off of guidelines from the FDA and EPA. Everything else stated is publicly accessible through academic, peer-reviewed articles.
Kindly find some of the sources I used below. I am horrid at organizing my research, so if there was something else you were curious about a citation for, please ask and I will add! I read over a dozen articles, so not all are listed here.
Works Cited (sry not MLA or Turabian or Chicago formatting):
Mark Al-Shemmeri Blog Mentioned:
tinyurl.com/mrx6rktn
Samo Smrke, et al, on capsules:
Extraction of single serve coffee capsules: linking properties of ground coffee to extraction dynamics and cup quality-
tinyurl.com/nea9abe3
THE ROLE OF DECAFFEINATED COFFEE IN REDUCING THE RISK
OF HYPERTENSION: A SYSTEMATIC REVIEW-
tinyurl.com/5n6z3a4t
Caffeinated or decaffeinated coffee consumption and risk of cancer incidence: meta-analyses of prospective cohort studies-
tinyurl.com/2by8cwxe
Decaffeination and improvement of taste, flavor and health safety of coffee and tea using mid-infrared wavelength rays-
tinyurl.com/2venm8rr
First Patent on Decaf (filed in US 2006)-
tinyurl.com/2tx5yh42
Decaffeination and Neuraminidase Inhibitory Activity of Arabica Green Coffee (Coffea arabica) Beans: Chlorogenic Acid as a Potential Bioactive Compound-
tinyurl.com/3sd9pd36
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TIME CUES
0:00- Decaf Banned?
1:05- Development of Modern Decaf
3:43- Coffee Healthy and CGAs Good
6:31- Trainwell
8:14- Different Processes
11:45- Grinding Woes
18:25- Brewing Tips
24:10- TLDW Quick Recipes
CORRECTIONS:
correction: 0:57- Dichloromethane
correction: 1:51- Ugh, did it again. Dichoromethane
correction: 2:14- ok, apparently it's the whole video I do this. please forgive this silly boy.
correction: 2:33- last time i'll point it out, but there are a few more times. it is DICHLOROMETHANE, not dimethochloride. Goodness.
Cheers
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0:00- Introduction
0:30- Boilers vs Boilerless
2:55- Overview
7:17- Pressure and OPV
10:00- Temperature
14:22- Questioning QC
17:05- Preinfusion Stuff and Yeet
23:28- Steaming Malk
24:45- Inside Out
28:16- Final Thoughts
Here is my unfiltered video on this machine where I take it apart!
youtube.com/live/JIjRWJ76eVQ?feature=share
Here is the video I reference from @coffee_wave
youtu.be/rvjP3W2F1qU?si=na5QvbHCuiBSbv2i
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Thanks for watching.
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Chris Baca video:
youtube.com/watch?v=2aD33p4_fJo
My Espresso Extraction video:
youtube.com/watch?v=DFB6E_7W2c0
Samo Smrke Paper-
researchgate.net/figure/Measurement-of-the-VOC-signal-intensity-by-PTR-MS-from-the-headspace-above-espresso_fig6_378802350
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TIME CUES:
0:00- Overview
3:31- Salami Shot
11:57- Overpulling
14:37- Pseudollongé/pseudospro/pseudolungo
19:14- Fin
Even though I am AN ADVISOR on this project, I was not paid to make this video.
That being said, I am very picky with what I put my name on and only do so with projects I have direct say and guidance on (only this and one other project currently).
XBloom Studio:
bit.ly/44TAKBs
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TIME CUES:
0:00- Introduction and Disclaimer
1:12- Grinder Chat
5:17- Scale and Temp Testing
10:29- Brewer Compatibility
12:11- Brewing a 121
15:50- Espresso Grind Test
18:09- Pricing and Conclusion
Had a lot of fun doing it and playing around with it. Please let me know if you'd like more videos like this (taking cheap machines and trying to optimize their performance).
Thanks for watching!
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Thanks for your support.
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For the Qaroro- I voted 6 bar thrice and 9 bar twice. Rui voted 6 bar twice and 9 bar thrice.
For the Leona Tabi- Rui and I were perfectly calibrated and both voted 6 bar twice and 9 bar thrice.
For the Alaka- We both chose 9 bar for all 5.
Link to Data: https://rb.gy/fgjolb
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I tried to keep the video as objective as possible. If you feel there was something I didn't cover, be sure to ask below and I'll try to get back to you!
My Micra Vdieo:
youtube.com/watch?v=lUEsGwh1GC8
Thread of the Solenoid System/Pre Brew by @jacobgroseclos6758 :
home-barista.com/espresso-machines/new-preinfusion-for-la-marzocco-linea-mini-r-t92353.html
@tatemazer Brew By Weight Video:
youtube.com/watch?v=434hrQDGtxo
@Kaffeemacher LInea Review:
https://kaffeemacher.de/en/blogs/espressomaschinen/la-marzocco-linea-mini-r
Dr. Pavlis Water: 1g Potassium Bicarbonate to 10L of Distilled (or low ppm RO) water.
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TIME CUES
0:00- Introduction and Disclaimer
1:12- Overview of Changes
4:00- Purposeful Plastic Portafilter?
6:10- The App
7:12- Pre-Brewing & Pre-Infusion
13:29- Changing Pump Pressure
15:39- Gicleur (it's not a bad word)
17:15- Water Apologia
18:19- Temperature Discussion
20:30- Brew By Weight
22:03- TLDW
Samo Smrke, et al, paper on VOCs over time:
https://shorturl.at/gG169
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TIME CUES:
0:00- Laying the Groundwork
2:39- Dose
7:40- Grind Size
13:00- Ratio
18:06- Time/Pressure/Temperature
22:32- Quick 'n Dirty Summation
Excited for a lively discussion in the comments and hope roasteries, manufacturers, and the coffee community at large will take part.
LINKS TO PAPERS:
Sebastian Humbert, "Life cycle assessment of spray dried soluble coffee and comparison with alternatives" 2009
sciencedirect.com/science/article/abs/pii/S0959652609001474
H.A. Hassard, "Product carbon footprint and energy analysis of alternative coffee products in Japan" 2009.
sciencedirect.com/science/article/abs/pii/S0959652614001474?via%3Dihub
Piya Gosalvitr, "An environmental and economic sustainability assessment of coffee production in the UK" 2023
sciencedirect.com/science/article/pii/S1385894723015243#b0080
--Should be noted this one assumes instant with a 250g glass jar as well as more green making up a dose, which are odd assumptions to make that elevate greatly the number shown for instant. A big appeal to instant is, in fact, the high extraction needing *less* green.
Here’s how your cup of coffee contributes to climate change
theconversation.com/heres-how-your-cup-of-coffee-contributes-to-climate-change-196648
--This presents the research from the following article in a more digestible way.
Andrea L. Hicks, "Environmental Implications of Consumer Convenience: Coffee as a Case Study" 2017
onlinelibrary.wiley.com/doi/10.1111/jiec.12487
Here is a link to Swift:
swiftcoffee.com
Black and White:
blackwhiteroasters.com/collections/specialty-instant-coffee
Luminous:
https://www.loveluminous.coffee/
Leuchtfeuer:
https://www.leuchtfeuer.coffee/en-in/products/specialty-instant-coffee-brasilien
The Barn:
https://thebarn.de/products/instant-ethiopia
Others named that are now closed: Sudden Coffee, Voila Coffee
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TIME CUES:
0:00- Overview
0:50- Hot Spray Evaporation
3:37- Freeze Dry Sublimation
6:54- Sustainability and Specialty
10:05- New Turn?
11:40- Blind Taste Test
16:49- An Instant Future?
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Link to Alm Kopi:
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Now, let me clear something up!
Yes, I referred to this as a dipper style machine. Is that correct with modern accepted taxonomy? No. Does it dip in the same way? No. Does it dip? Yes. The dipper spout is located in brew boiler rather than the steam/service boiler. This is also different from the saturated group like on the Leva. Some have opted to call it "hybrid lever," but I opted to use "dipper" as it was a helpful term for me to visualize similarities between this and the classic dipper.
Shoutout the Jake G on H-B and EAF for the breakdown that follows:
"You have two major groupings:
Boiler (Steam Pressure) Fed
Mains or Pump Fed (HX or DB)
Within group 1, you have the following machine types:
Dipper:
-Bosco, Pro 800, Clubs, etc
Thermosyphon:
-Lambro, Londinium L1, etc
Saturated:
-Faemina, etc
And within group 2:
Direct HX:
-VA Athena, Lapera, LSM
Inderect HX:
-Bezzera Strega
Thermosyphon HX:
-Londinium Compressa/R/R24
Double Boiler Saturated:
-LM Leva X, KVdW Slim Jim
Double Boiler Dipper:
-ACS Vostock/Evo Leva, Nurri Leva, Curtis' Double Dipper"
Sourced from here: home-barista.com/levers/spring-lever-espresso-machine-types-defined-t84568-20.html
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TIME CUES:
0:00- Overview
1:04- Is Bigger Best?
2:29- Lever Styles
3:42- Standart Magazine
4:50- Temperature Capabilities
5:34- Modded LSM Clone (TOF)
8:38- Safety System & Bypass
9:50- Preinfusion
11:31- Electrical Valve
13:06- Menu
15:55- Charcoal Shot
17:03- Milk Steaming
17:58- The Cons; Or, Why are driptrays so hard?
20:39- Comparisons and Concluding Thoughts
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TIME CUES:
0:00- Overview
1:23- Spring vs Direct
2:56- Temperature Stability
7:59- Steaming
9:07- 0.6L Boiler
10:46- Grouphead
12:15- Air Bleed Valve
15:23- Add-Ons
16:23- Drip Tray Woes
17:28- First Pull
20:48- Second Pull w/ Fellini
23:48- Third Pull w/ Steam
25:28- Fit and Finish Issues
26:17- Competitors
27:07- Final Thoughts
Hope you enjoy!
Dr. Mark Al-Shemmeri:
IG- instagram.com/kramalshemmeri?igsh=MXQ4eGF5cnkyd3hoOA==
Seasoning article and data-
medium.com/@markalshemmeri/seasoning-a-coffee-grinder-6b2d68101b41
Calibration article and data-
medium.com/@markalshemmeri/calibrating-a-coffee-grinder-ed55315c1390
Jonathan Gagne article and data-
coffeeadastra.com/2019/05/27/seasoning-grinder-burrs-and-grind-quality-2
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Please let me know your experiences in the comments below.
Here Is the data:
https://rb.gy/yk6252
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Hope the video was helpful! Below you'll find the links to the different articles and posts discussed, as well as a link to all the data of my 80 shots. Cheers!
Data-
https://rb.gy/chtrqw
Dr. Samo Smrke Post-
instagram.com/p/CY9BgogMqui/?hl=en&img_index=1
Barista Hustle Post-
baristahustle.com/blog/how-hard-should-you-tamp
Quantitative Cafe Posts-
quantitativecafe.com/2021/12/29/a-closer-look-at-tamping
quantitativecafe.com/2022/01/10/measuring-density-with-gas-pycnometry
quantitativecafe.com/2022/02/07/improved-puck-density-measurement
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TIME CUES:
0:00- Introduction
1:40- BetterHelp
2:47- *Effective* Max Density
7:44- Ideal Compression Based on Volume?
9:38- Questioning Double Tamping
15:19- TLDW
As always, happy to field some questions and hope you brew something tasty!
Cheers!
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Check the Patreon below for a chance to win any of these as well as a plethora of other pieces of equipment featured in past videos.
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TIME CUES:
0:00- Disclaimer
1:08- Overview
1:43- DF83V
6:36- Gevi Grindmaster
13:41- DF64 Gen 2
14:50- DF64V
15:29- Timemores
18:22- Beans not Machines
Mike Lipino- His contributions are in the Decent Basecamp. He is still working on collecting more!
Stéphane Ribes-
First- decentespresso.com/doc/radial_extraction_uniformity
Second- decentespresso.com/doc/wdt_radial_uniformity
Rohan Bhattacharya-
Methodology: pocketsciencecoffee.com/2024/01/07/espresso-water-flow-part-0-workflow
Results: pocketsciencecoffee.com/2024/02/27/espresso-water-flow-part-1-dispersion-puck-screens-and-baskets
And. Jonathan Gagne-
Check out his blog and book:
Blog: coffeeadastra.com
Book: scottrao.com/the-physics-of-filter-coffee
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Now please understand- this is NOT to dissuade anyone from buying or using a naked portafilter. I use them. Daily. It is moreso a reality check as to what exactly they are, or are not, telling us. Hope you enjoy and that my bad boy break the rules repertoire helps you achieve delicious coffee!
Stephan Ribes' experiment:
decentespresso.com/doc/radial_extraction_uniformity
decentespresso.com/doc/wdt_radial_uniformity
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TIME CUES:
0:00- Seeing shouldn't be Believing
2:27- The "Perfect Shot"
4:22- Skillshare
5:55- Concentrate Hard
9:13- Fancy Baskets and Doughnut Shots
12:20- Where Naked is Helpful
14:08- Diddy
14:26- Trust Your Taste!
I neglected to mention in the video I also pulled shots on the Zerno. There was, as predicted, much less difference in the espresso shot times I pulled. Dialed at 25, shots consistently ran 1-3 seconds faster with slow feeding, showing the auger is truly slowing the feed down almost negating the effect.
Let me know the results of your testing below!
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I hope you enjoyed the video!
The machines reviewed:
Sonic S7
mhw3bomber.com/en/article/1047.html
SuperKop
superkop.com
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TIME CUES:
0:00- Introduction
0:45- BetterHelp
1:41- Disclaimer
2:30- Sonic S7
9:35- SuperKop
18:23- Is the King Dead?
Over the past 6 months or so, I have been making lots of data-based videos. A lot of this was in intentional preparation for this video wherein I showcase how I approach brewing a 9 bar shot. Yes, it is complicated. No, I am not recommending you do this. I simply wanted to demonstrate how one can be lead by science and data to evolve their own routine. Taste is the number one goal, but being able to make educated steps in the process is invaluable.
Enjoy!
Quantitative Cafe-
Tampers: On the graph, you can clearly see the variance of puck compression to stabilize quickly after the second tamp.
quantitativecafe.com/2021/12/29/a-closer-look-at-tamping
Video Links Discussed:
Distribution Debate part 1: youtu.be/OyUaCuoqYWc
Distribution Debate part 2: youtu.be/5ivwCm95nLc
Tampers Discussed: youtu.be/tifwe68kUv8
Puck Screen Efficacy: youtu.be/BzIBNhnd85c
RDT Effects: youtu.be/GuqVUsMPs-U
Turbo Shots: youtu.be/kOSbOZY_tN0
Fancy Baskets: youtu.be/JzmGNwyN0MI
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Do the results surprise you?
Also, note: the ONLY things that can be said with statistical significance are noted in the spreadsheet below. These are directly from Dr. Brian Keller. As always, please use the data responsibly.
Raw Data (both DF64 and second round of EG1):
https://shorturl.at/wGKUZ
Here are helpful links:
Referred to patent- patentimages.storage.googleapis.com/b3/a9/10/1d87c8684bd5b0/US4637935.pdf
Some articles-
sciencedirect.com/science/article/pii/B978012803520700013X
mpechicago.com/why-densification-is-a-must-in-coffee-capsule-and-pod-manufacturing
sciencedirect.com/science/article/pii/S0032591019306680
Much thanks to the following professionals for their help:
Dr. Brian Keller- Goes by "bry" on the Decent Discord and is a professor of statistical methodology. He ran the numbers for me and dumbed them down for my understanding ha!
Dr. Mark Al-Shemmeri- He helped me theorize about densification and provided reading literature to help. Find him on IG: @kramalshemmeri
Dr. Samo Smrke- He ran my numbers through a t test and helped me understand potential significance or results. Find him on IG: @samosmrke
Dr. Jonathan Gagne- He and I text almost daily as we try to figure things out. A constant sounding board and a source of neverending ideas. He also ran loads of graphs and figures for me. Find him on IG- @jgagneastrocoffee
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TIME CUES:
0:00- Recap
1:20- Test Measures w/ DF64
2:32- Methodology
4:43- Results
8:04- Densification?
11:19- Test Yourself
13:15- Conclusion
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All raw data at the following link. PLEASE use responsibly and do not project trends on to the data that are not there with any reasonable level of confidence.
https://shorturl.at/ilEH8
link to Umikot (3d print spirograph) by @redfoxdude
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TIME CUES:
0:00- Introduction
0:55- BetterHelp
2:20- Distribution Tools and Explanations
6:06- Grinding and Dosing
7:09- Important Notes
9:47- Data Analysis and Graphs
12:08- Are Needles Actually Suboptimal?
13:55- Direct to... Dosing Cup for the Win?
15:14- Context is Key
Shoutout to Dr. Gagne for the crunching of numbers, creation of graphs, and data analyzation with me.
Data can be found here:
https://shorturl.at/ehpEZ
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I do enjoy normal aeropress recipes, but they simply don't out do the simplicity and taste of normal pourovers. So, I like to use the Aeropress for things ONLY it can do. I hope you enjoy.
Recipe 1: for decaf, dark roast, baked, or aged coffee
(amount of coffee can absolutely be scaled)
30g coffee
120g water at 80C
Grind around 1200 micron (800 or so burr movement)
Pour all at once
stir for 10 seconds
at 1 minute, add lid, press for 1 minute
dilute with 80-120g water
(obviously if dosing less coffee, change the bypass amount accordingly)
Recipe 2: for underdeveloped coffees
(amount of coffee can be scaled)
20g coffee
120g water at 85C
Grind around 1000 micron (650 or so burr movement)
Pour all at once
Stir for 10 seconds
at 1 minute, add lid, press for 1 minute
dilute to taste
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