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Spro over
Spro over
19gr at 25, 180gr out, about 60-70 secs little fast, 1-2 bar pressure
16gr at 22, 160gr out,
https://www.home-barista.com/espresso-machines/spro-over-hard-on-machine-pump-t75598.html
On my HX:
So tweaked my settings. I can adjust pump power with a PWM circuit I have added, and last shot I used was about the same setting I use for prefusion.
Grind is closer to espresso than pour over I think, but quite a bit larger than if I was pulling a shot.
My Spro over this morning took about 80 secs from first drip to end, 19 grams in to 173 grams out, 9.1 ratio
Just over 2 gram/sec, or 2 ml/sec.
Pressure stayed between 1 and 2 bars for the entire shot.
https://coffeechronicler.com/allonge-vs-lungo-turbo-shot-sprover/
Generally, we’re aiming for a 1:10 to 1:16 ratio with this style of drink. You can insert a paper filter underneath the puck if you want something even more similar to drip coffee.
Alternatively, you can also pour it through a V60 with a a filter after brewing to clean it up a bit.
However, if you’re able to stay under 1,5 bars (as measured on the pressure gauge) you’ll be able to avoid most of the crema, and then the texture can be quite closed to a manual brew.
Recipe
16 g in, 160 g out (but you can try up to 250 g)
Grind coarser – aim for around 1-2 bars on the pressure gauge.
Lower the flow rate on your machine if you have the option
It’s a good idea to lower the temperature if you have the option since this shot takes a while to pull. However, keep roast level in mind.
(optional) paper filter underneath the puck
Filter 2.0
Filter 2.0
I grind as fine as possible without the pressure rising above 0.3 bar.
I've given up on the low-micron filter. They all impart unpleasant flavors on coffee, and i've switched to grinding finer with cut chemex filters. (world market and williams sonoma sells chemex)
https://www.scottrao.com/blog/2021/9/28/decent-coffee-shots
Insert a two-micron 55mm paper filter in the bottom of a clean portafilter basket
Rinse the filter and basket with hot water or latch and flush with hot water.
Fill the basket with finely ground coffee, not quite espresso grind, but far finer than any filter grind. I use settings 2a—2m on a Baratza Forte depending on the coffee. You might try something like #3 (out of 11) on an EK43 or #3 on a Ditting. I use 20g—22g in a 24g basket in order to have enough room for the Flair58 puck screen.
Distribute the grounds, ideally using the Weiss Distribution Technique
Tamping is optional :0. Take a breath. It’s ok to not tamp this.
Set a metal mesh screen such as the Flair58 puck screen on top of the grounds. Ensure the filter is level.
Latch the portafilter on the espresso machine and pull the shot.
Stop the shot at approximately a 5:1 ratio
The profile
Preinfusion: I set the pre-infusion time just high enough such that the entire puck will be saturated a few seconds after the preinfusion flow stops. If you are using a Bluetooth scale with the DE1, you can set the pre-nfusion time longer and set the maximum weight to something like 2g, which will cause the profile to move on to the bloom as soon as the scale senses a few drips. An easier solution might be to figure out the number of ml at which you’d like preinfusion to end. Experienced DE1 users will know there are several more sophisticated ways to program just the right amount of preinfusion.
Bloom (pause): As noted, the bloom time is flexible. For use in a café, I think two minutes is adequate. Longer bloom times are marginally beneficial. For use at home, you may want to experiment with much longer bloom times.
Percolation (flat flow): my standard flow rate is 3 ml/s. I find a higher flow rates increase fruitiness of coffee but also increase the risk of astringency. The flow rate should ideally be scaled to dose size. For example, if you are using a small basket and does such as 12 g, you may want to use 2 ml/s but 3 ml/s would be appropriate for an 18g dose. Flow rate should scale more or less in proportion to the depth of the coffee bed .
Pulling a shot
Note that I limit these shots to 5:1 ratios. The shot you see here was made using 20g in a 24g basket with a Flair58 filter on top of the grounds and a 55mm, 2-micron filter under the coffee bed. To mitigate the risk of astringency, I don’t usually exceed a 5:1 ratio. After the shot is complete, I dilute it with hot water to my desired brew strength. The end result is a 20g dose and 100g extraction diluted with 225g—250g of water to yield a 23%—26% extraction with 1.4%—1.5% strength. Of course, all of these numbers are adjustable to taste.
WDT
WDT
Bought new WDT with 0.3mm needles from etsy, jkmakes appamakes buisness card 9 prong
Comes with .35mm needles
Old. 0.4mm 3D printer needles from amazon and a cork
Light Roast
Trying Eth boo from gcbc and Kenya peaberry as light roast, about 12% weight loss, so city-.
Raise temp, flush to 209 or it can be sour. I set pressurestat a few deg higher to make it easier to hit high temps
Grind courser, for faster shot times.
Preinfuse at 22 power for a few secs after drip starts, lower to 0 power for 15 secs, then raise power to get 7ish bar.
Paper filters for portafilter
51mm is right size for espresso parts triple basket
Grind finer with paper filter on bottom as it increases extraction.
sizes 51, 53, 54, 55, 56 58, 60
Amazon Aieve $8 for 51mm, $9 for 54mm 400 pcs
ali $1 for 100 + $2 ship, 51/54/58
ali $3 for 100 + free ship, 51/54/56/58/60
Basket size
Normal 1 7/8 = 1.876 = 48mm, 2" = 51mm bottom ; 2 1/8 = 54mm top
big 2 1/8 = 54mm 2 1/4 = 57mm top
I use 20/80 with "high-extraction" burrs (like 98 HUs) and very light coffee for espresso.
I'd probably start with something more middle of the road. Try making some big jumps and see how that impacts the flavor of your coffee. Just to pick some numbers out of the air, maybe start with 20/40 and see if you can taste the difference with 20/80 or with 60/40.
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