Well the new S1 and M4 showed up yesterday. I don't believe I've ever been so happy to see the UPS lady. :D I even helped her unload the goodies.
I got everything unpacked (no damage other than a tweaked manometer) checked and tightened, plugged in and temporarily plumbed. It started right up, heated up - Woo Hoo - oops, out of time, had to leave for an appointment.
So in anticipation of having to practice to get the new grinder and S1 sorted out, I figured I'd just use some old beans I had instead of wasting good ones. I sure am pouring a lot of crap into the sink. And I'm starting to wonder if I'll get this beast figured out. Watching it fire out a double shot of drip-espresso in about 10 seconds is getting old.
My M4 "starting point" per the instructions (2 1/2 from zero point) had me pulling shots in a flash, and I'm halfway back toward zero point trying to lengthen the pour. Is it a waste of time to practice with old beans? Will I learn more wasting good coffee instead?
Thx,
Steve
New S1, Old Beans
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Niko
Re: New S1, Old Beans
Those directions are full of feces, when I did that for my MACAP the shot literally "shot" out and almost hit me with the velocity of an NHL power forward.4vDesmo wrote: My M4 "starting point" per the instructions (2 1/2 from zero point) had me pulling shots in a flash, and I'm halfway back toward zero point trying to lengthen the pour.
I would get the freshest beans possible, otherwise you're wasting your time. Remember you're not wasting them but rather dialing in your equipment for everyday perfection.
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Zzyzx
Steve,
Congratulations on the new machine & grinder!
I have my M4 set at around 1.5 from the 0 point, give or take a little depending on the type of coffee and age.
Fresh coffee is a must. I can tell you from my experience, that when I pull a shot from a roast that is 4-7 days old it's in it's prime. The pours are very thick and excellent tasting. The days after the 4-7 day window my shots become very thin and watery, the good taste also goes down hill as well.
The way I look at it is, you just spent a ton of money buying a Ferrari, now you are going to test drive it on cheap gas?
Congratulations on the new machine & grinder!
I have my M4 set at around 1.5 from the 0 point, give or take a little depending on the type of coffee and age.
Fresh coffee is a must. I can tell you from my experience, that when I pull a shot from a roast that is 4-7 days old it's in it's prime. The pours are very thick and excellent tasting. The days after the 4-7 day window my shots become very thin and watery, the good taste also goes down hill as well.
The way I look at it is, you just spent a ton of money buying a Ferrari, now you are going to test drive it on cheap gas?
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jonniewishbone
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Weska
Building on Zyzzx's analogy, you could also say that, even if you got your Ferrari tuned to give relatively decent performance with low-grade gas, you'd have to put it back in the pit once you put racing grade into it.
Definitely, use the best beans you can get hold of and a larger than usual quantity to allow time for experiment. By the way, if you aren't tasting some of those off cups before they hit the sink, you may be missing an opportunity to see what the extremes taste like. Sometimes you can see subtler shifts in the coffee better if you know what lies outside the limits.
From that point of view, very little will be wasted because the sink shots still have something to show you.
Definitely, use the best beans you can get hold of and a larger than usual quantity to allow time for experiment. By the way, if you aren't tasting some of those off cups before they hit the sink, you may be missing an opportunity to see what the extremes taste like. Sometimes you can see subtler shifts in the coffee better if you know what lies outside the limits.
From that point of view, very little will be wasted because the sink shots still have something to show you.
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Niko
....and if you get a really slow (almost choke the S1) pour, cut it off when it blondes and call it a ristretto. Those are my favorites!
Anywho, I agree with Weska and I taste all my shots including sinkers.
As a punishment, I sometimes drink the whole sink-shot (no sugar, no milk) as a reminder to tamp better, grind smarter and don't get too confident. It works for me, not for my sleep but who needs that anyway.
Live fast, Die old and don't leave any coffee behind...
Anywho, I agree with Weska and I taste all my shots including sinkers.
As a punishment, I sometimes drink the whole sink-shot (no sugar, no milk) as a reminder to tamp better, grind smarter and don't get too confident. It works for me, not for my sleep but who needs that anyway.
Live fast, Die old and don't leave any coffee behind...
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4vDesmo
I like the Ferrari analogy - point taken.
And yes, I am tasting them before dumping them. Tastes like really strong, bitter coffee. I did start to notice an improvement as I was getting finer grinds, and the pours did slow a bit. One of them started shooting multiple fine streams of coffee all over my counter (bottomless PF) - I pretty much knew that one was useless.
I've already placed an order with Intelligentsia, but it will take a week. Best to fire up the iRoast, me thinks.
Thanks for the input!
And yes, I am tasting them before dumping them. Tastes like really strong, bitter coffee. I did start to notice an improvement as I was getting finer grinds, and the pours did slow a bit. One of them started shooting multiple fine streams of coffee all over my counter (bottomless PF) - I pretty much knew that one was useless.
I've already placed an order with Intelligentsia, but it will take a week. Best to fire up the iRoast, me thinks.
Thanks for the input!
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4vDesmo
Niko - well the steaming I've only tried once, I had a latte with the best of the lousy shots I pulled. And to be honest, I was.....a bit disappointed, though that may be too strong a sentiment.
Everything I've read had me thinking the steam power was going to have me using both hands to hold the pitcher and have to turn it off within seconds. It certainly did the job, and not a bad first effort on my part. But I guess I had huge expectations and was a bit underwhelmed. It is way better than my old machine, but of course it should be given the technology and price difference. Maybe I need exposure to some other machines beyond my admittedly limited experience before judgement.
I also find my temp lights varying quite a bit when in use. I guess it should be expected to some degree, but dropping 3-4 degrees (lights off) after a double seems weak.
I'll keep experimenting, obviously. And now that my work day is done, I'm going to fire up the roaster to try some fresh beans very soon. I should have ordered some to arrive at the same time as the machine delivery.
Everything I've read had me thinking the steam power was going to have me using both hands to hold the pitcher and have to turn it off within seconds. It certainly did the job, and not a bad first effort on my part. But I guess I had huge expectations and was a bit underwhelmed. It is way better than my old machine, but of course it should be given the technology and price difference. Maybe I need exposure to some other machines beyond my admittedly limited experience before judgement.
I also find my temp lights varying quite a bit when in use. I guess it should be expected to some degree, but dropping 3-4 degrees (lights off) after a double seems weak.
I'll keep experimenting, obviously. And now that my work day is done, I'm going to fire up the roaster to try some fresh beans very soon. I should have ordered some to arrive at the same time as the machine delivery.
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Niko
It's in the tip, if you put on the old style 3-hole tip it would feel like your getting more steam because it blows massive amounts outwards. The newer 4-hole tip shoots steam almost straight down but it's much more powerful, it doesn't feel like it but go ahead and drop a thermometer in a pitcher of milk and watch how it scalds it in about 15 seconds.4vDesmo wrote:Niko - well the steaming I've only tried once, I had a latte with the best of the lousy shots I pulled. And to be honest, I was.....a bit disappointed, though that may be too strong a sentiment.
It's a Latte you mentioned, that's A LOT of milk - I'm talking about the average person who steams about 3-8 oz's at a time.
Not weak at all, in fact that's very normal due to the very small group boiler. You want a small boiler for the group, keeps the water constantly fresh for better tasting shots. The recovery time is pretty fast for the temps also.4vDesmo wrote: I also find my temp lights varying quite a bit when in use. I guess it should be expected to some degree, but dropping 3-4 degrees (lights off) after a double seems weak.
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4vDesmo
Here's my day two update:
Fresh beans - holy cow, what a difference! Roasted last night, tried them this morning (12hrs) and again this evening (24hrs) and I do believe I'm actually sneaking up on getting real espresso out of Mr. S1V2 (sounds like a Star Wars character - or maybe my new forum user name).
I choked it with the grind this morning - VERY long pull (over 30 sec) for maybe 1oz. Backed off the grind and tried again, a bit too quick (sub 20) but way better tasting than I had been getting. My old beans are being donated to a worthy cause, if anyone knows of one. What CAN you do with old coffee?
And Niko, I spoke too soon on the steam question. I don't believe I had actually opened it up for the one use I commented on yesterday. Tonight I tried it again, opened it up, and as I was approaching 150 shut it down. TOO LATE - it blew right past 160 and coasted all the way to 180. Damn, that never happened with my old machine. Quickly made a believer out of me. Yes, it does steam. Yeow!
Are we having fun yet? Why yes, I am....as I sit and sip my latest effort.
And my kids think its cool too.
Fresh beans - holy cow, what a difference! Roasted last night, tried them this morning (12hrs) and again this evening (24hrs) and I do believe I'm actually sneaking up on getting real espresso out of Mr. S1V2 (sounds like a Star Wars character - or maybe my new forum user name).
I choked it with the grind this morning - VERY long pull (over 30 sec) for maybe 1oz. Backed off the grind and tried again, a bit too quick (sub 20) but way better tasting than I had been getting. My old beans are being donated to a worthy cause, if anyone knows of one. What CAN you do with old coffee?
And Niko, I spoke too soon on the steam question. I don't believe I had actually opened it up for the one use I commented on yesterday. Tonight I tried it again, opened it up, and as I was approaching 150 shut it down. TOO LATE - it blew right past 160 and coasted all the way to 180. Damn, that never happened with my old machine. Quickly made a believer out of me. Yes, it does steam. Yeow!
Are we having fun yet? Why yes, I am....as I sit and sip my latest effort.
And my kids think its cool too.
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Niko
That's awesome! You're da' man now.4vDesmo wrote:And my kids think its cool too.
I do ristrettos that go up to 34 seconds...the machine chokes and chokes and then finally when it breaks through the puck I get my godshot. I don't go by 25 seconds or 20 seconds or even 30 seconds, I go for a really nice pour and cut it off when it starts to blonde. Usually it falls in the 25-34 second mark (if you want to count). My ristrettos are usually .5 - .75 oz and they are heavy. Can probably wipe the chrome off a portafilter if left around too long.4vDesmo wrote: I choked it with the grind this morning - VERY long pull (over 30 sec) for maybe 1oz.
...and don't hurt yourself with that steam. I don't want to say "I told you so". You might want to cut your steaming off when it hits around 140, anything after that and it will SCALD. When you remove it at 140, it will climb to 160 on its own.