Weiss Distribution Technique comparison (R - None)Dan Kehn2011-05-12 | Weiss Distribution Technique comparison (R - None)
John WeissWelcome to Home-Barista.com!Dan Kehn2012-08-03 | PLEASE NOTE: This channel has moved to www.youtube.com/homebaristaLa Marzocco Strada EPDan Kehn2011-07-23 | Friday demo of new pressure profiled Strada.La Marzocco - The Mechanical PaddleDan Kehn2011-06-09 | Slideshow demonstrating operation of mechanical paddle on La Marzocco espresso machines.Fine-tuning HX brew temperatureDan Kehn2011-05-12 | Excerpted from "How I Stopped Worrying and Learned to Love HXs" on Home-Barista.com:
Notice how it sputters and spurts, then calms down to a steady flow right around the 24 second mark (Hint: use the single-pour spout rather than a double-pour spout to make the transition easier to discern). If the portafilter is loosely engaged, you can more readily hear the hissing of boiling water and steam—sound is a very accurate indicator of when the heat exchanger is cleared of overheated water. Flushing water out of the group until you’ve poured the same amount of "steady flow" water will give you the same starting temperature shot-after-shot. No fuss, no muss, and takes less than 30 seconds.
Dan KehnE61 thermocouple adapter - long delay (blooper)Dan Kehn2011-05-12 | E61 thermocouple adapter - medium delay (overshoot)
Dan KehnE61 thermocouple adapter - medium delayDan Kehn2011-05-12 | E61 thermocouple adapter - medium delay
Dan KehnE61 thermocouple adapter - medium delay (exact)Dan Kehn2011-05-12 | E61 thermocouple adapter - medium delay (exact)
Dan KehnWeiss Distribution Technique comparison (1R)Dan Kehn2011-05-12 | Weiss Distribution Technique comparison (1R)
John WeissBarista Tips and Techniques: Proper viscosity and color?Dan Kehn2011-05-12 | Questions:
1) Was the espresso coming out at the proper viscosity and color?
2) Was the machine shutoff at the right time?
Jon's comments: "This video was made using a slight variation on the WDT (adapted for the triple basket. Specifically, I dosed almost up to the basket rim and then stirred vigorously with my WDT tool. Then I tapped the basket on the counter to settle, and dosed a little more coffee on top. I then leveled using my finger and tamped straight down. You can see that the distribution was more even judging by the beading pattern at the start of the shot. The shot also pulled closer to normale with shorter duration and more volume and the puck came out whole. This shot was brighter with more distinct varietal notes and the body was fluffier like a 'coffee chiffon'.
John - I'd like to thank you for sharing your technique (and for sending me the 'WDT tool' dissection needles). I now use a needle to stir the basket on every shot and my consistency has definitely improved. This technique may not be sensible for a commercial setting, but in the world of the Home-Barista this technique will surely help many people get better extractions. "
Jon RosenthalStockfleths MoveDan Kehn2011-05-12 | Tim Wendelboe demonstrating the "stockfleths move" (rotational distribution technique for preparing espresso).
Thomas Gauperaa Barista: Tim WendelboeLa Marzocco GS3 - Yemen 2Dan Kehn2011-05-12 | La Marzocco GS3 - Yemen 2
Dan KehnLa Marzocco GS3 - Toscano 2Dan Kehn2011-05-12 | La Marzocco GS3 - Toscano 2
Dan KehnHow to make a beautiful naked triple espressoDan Kehn2011-05-12 | Companion video to article "How to make a beautiful 'naked' triple espresso" by Jon Rosenthal.
Triple Ristretto - Yemen Sunani. The beans were exactly two weeks old and the shot was yummy.
Jon Rosenthal (JonR10) : Jon Rosenthal (JonR10)Weiss Distribution Technique comparison (2R)Dan Kehn2011-05-12 | Weiss Distribution Technique comparison (2R)
John WeissLa Marzocco GS3 - Toscano 1Dan Kehn2011-05-12 | La Marzocco GS3 - Toscano 1
Dan KehnNormal cooling flush of an Elektra A3Dan Kehn2011-05-12 | Excerpted from the "Buyer's Guide to the Elektra A3" on Home-Barista.com:
The first few seconds of the flush with hiss and spit loudly as the overheated water from the heat exchanger is evacuated. After the steam settles down and the noise subsides, continue drawing water for an additional six seconds as a good starting temperature of approximately 201°F. See this video of a cooling flush and pay particular attention to the transition point that occurs right after the video's five second mark (the end of the so-called "water dance"); recognizing that point by sound and sight is critical to consistently obtaining the desired brew temperature.
Dan KehnE61 Flush and Rebound TestDan Kehn2011-05-12 | E61 flush and rebound test (flush to 208F according to thermometer adapter and wait 20 seconds).
Dan KehnVibiemme Domobar Super - first espresso of the dayDan Kehn2011-05-12 | Vibiemme Domobar Super - first espresso of the day. Lots of nutty flavors from this espresso, but the finish was a little bitter and the roast notes higher than I prefer for straight espresso (however it would undoubtedly make an excellent macchiato).
Dan KehnMacap M4 Electronic Doserless (WDT after grind change)Dan Kehn2011-05-12 | Macap M4 Electronic Doserless (WDT after grind change)
Dan KehnThe Weiss Distribution Technique is NOT a cheat!Dan Kehn2011-05-12 | Comparison of the WDT versus non-WDT.
Jon's comments: "This video was made using my mid-tamp method just like I showed in the article I wrote for last year's HB-Swagfest. You can see that the beading started out more one-sided (btw - this vid's beading looked almost exactly like the beading picture from the Swagfest article). Not only that it's clear that the lower part of the puck got more compacted making a slower and smaller-volume extraction. This was evidenced when the puck came out of the basket in two distinct pieces: upper half and lower half. The shot was certainly tasty, sweet and thick (ristretto).
John - I'd like to thank you for sharing your technique (and for sending me the "WDT tool" dissection needles). I now use a needle to stir the basket on every shot and my consistency has definitely improved. This technique may not be sensible for a commercial setting, but in the world of the Home-Barista this technique will surely help many people get better extractions."
Jon RosenthalNo More Guesswork! Truth of E61 Temperature RevealedDan Kehn2011-05-12 | Demonstration of E61 modification that adds a thermometer to the brew path.
Dave Stephens site owner: Dan KehnMacap M4 Electronic Doserless (Stockfleths Move)Dan Kehn2011-05-12 | Macap M4 Electronic Doserless (Stockfleths Move)
Dan KehnE61 thermocouple adapter - short delayDan Kehn2011-05-12 | E61 thermocouple adapter - short delay
Dan KehnMacap M4 Electronic Doserless (WDT pour, too fast)Dan Kehn2011-05-12 | Macap M4 Electronic Doserless (WDT pour, too fast)
Dan KehnDiagnosis of an espresso extraction with the Elektra A3Dan Kehn2011-05-12 | Diagnosis of an espresso extraction with the Elektra A3 using a bottomless portafilter. Chris Tacy's comments: "Distribution woes. Bed has heavy density on the left side as compared to the right and in the center as compared to around the edges. I'd guess you'd taste uneven extraction and you could probably get a lot more volume out of the coffee with better distribution."
Part of review of the Elektra Sixties model A3 by Home-Barista.com.
Dan KehnMacap M4 Electronic Doserless (Stockfleths Move after grind change)Dan Kehn2011-05-12 | Macap M4 Electronic Doserless (Stockfleths Move after grind change).
Dan KehnE61 thermocouple adapter - very long delayDan Kehn2011-05-12 | E61 thermocouple adapter - very long delay
Dan Kehn CAD: Lino Verna Editing: Dan KehnWeiss Distribution Technique comparison (None 1R)Dan Kehn2011-05-12 | Weiss Distribution Technique comparison (None 1R)
John WeissE61 Flush and WaitDan Kehn2011-05-12 | E61 flush and wait test (flush to 198F, let the temperature slowly rebound to 201F, pull shot).
Dan KehnWBC Barista Champion James Hoffmann Tour - signature drink.Dan Kehn2011-05-12 | WBC Barista Champion James Hoffmann.
Dan KehnQuickmill Vetrano, double espressoDan Kehn2011-05-12 | Lighting test of an espresso extraction.
Dan KehnLa Marzocco GS3 - Yemen 3Dan Kehn2011-05-12 | La Marzocco GS3 - Yemen 3
Dan KehnChris Coffee - How to Steam Milk for Cappuccinos and LattesDan Kehn2011-05-12 | How to properly steam milk for cappuccinos and lattes by Chris Nachtrieb, owner of Chris' Coffee Service.
Chris NachtriebQuickmill Vetrano, double espressoDan Kehn2011-05-12 | Lighting test of an espresso extraction.
Dan KehnE61 flush and wait test - 201.5FDan Kehn2011-05-12 | E61 flush and wait test (flush to 199F, let the temperature slowly rebound to 200F, pull shot).
Dan KehnVibiemme Domobar Super - downdosed espresso extractionDan Kehn2011-05-12 | Vibiemme Domobar Super - downdosed espresso extraction. Lately I've been playing with downdosing to improve the nuance of a blend; below is my second attempt with less coffee and a finer grind. The dose is 15.5 grams, which is below the rim for Faema-style baskets. To downdose the grounds, I curved my finger downward into the basket while redistributing, a modified Stockfleth's Move of sorts.
Dan KehnWBC Barista Champion James Hoffmann discusses the competition format.Dan Kehn2011-05-12 | WBC Barista Champion James Hoffmann discusses the competition format.
Dan KehnWBC Barista Champion James Hoffmann Tour - introDan Kehn2011-05-12 | WBC Barista Champion James Hoffmann.
Dan KehnWBC Barista Champion James Hoffmann Tour - explains 3 single origin espressosDan Kehn2011-05-12 | WBC Barista Champion James Hoffmann Tour.
Dan KehnVibiemme Domobar Super - downdosed espresso extraction, slightly coarserDan Kehn2011-05-12 | Vibiemme Domobar Super - downdosed espresso extraction, slightly coarser. The taste profile didn't change noticeably, but the body decreased, in part because of the coarser grind, in part because I let the extraction run a couple seconds too long. The second espresso of the series was the best.