busybee

Today all of the work was happening off-site, with the fabrication of my countertops. But! The new fan controller arrived, and I took the initiative to (partially) install it myself, to get it tested. It works, and it means that now there’s a path forward to update the outlet by the stove as well.

A pretty simple recipe for a very nice cold drink.

Update: See the update to this post.

I’m still learning how to do good espresso, and my current technique seems to generate better, more repeatable results than before.

1. Let your beans outgas before grinding them

   Inspired, as usual, by a James Hoffmann video, I’ve started doing this much more regularly after noticing that super-fresh-roasted beans keep on resulting in horrible channeling. So now when I get a new bag of beans I put it into my countertop storage and let it sit there while I finish off the previous bag.

   Relatedly, rather than keeping my current beans in an airtight container, I’m actually using the hopper on my grinder instead of single-dosing stuff.

2. Target 15g of ground espresso

   I’ve settled on a 15-gram dose. Since I’m now using the hopper instead of single-dosing, I’m continuously adjusting my grind timer; I first tare my scale with the dosing cup, then put the dosing cup under the grinder, run it for my set time, then weigh the ground beans and then adjust the timer based on targeting 15 grams (for example, if my grind time is set to 4.5 seconds and I get 13 grams ground, I adjust the timer to \(4.5s \times 15g/13g = 5.19s\)), and then also grind a bit more until I get to 15 grams. If my initial grind was too much I just go ahead and use a larger dose.

3. Sideways-tap level, then WDT, then sideways-tap again

   I’m no longer using the spinny-spinny leveler, unless I’m having a really difficult time getting the puck level before tamping. I am using a WDT for declumping. I’m still using the crappy WDT but I will someday get around to printing one of the acupuncture-needle ones that everyone’s in love with now.

4. Calibrated tamper, but go extra

   Instead of trying to get a precise pressure-based tamp, I’m using the calibrated tamper by Decent to indicate the minimum force to pack it down by. Apparently it’s easy to undertamp a puck but pretty much impossible to overtamp, and the depth-based tamping I was doing before was way too inconsistent, especially when using lighter roasts (which tend to grind denser).

   (If you don’t want to pay the premium for the Decent tamper, this one on Amazon looks pretty okay.)

5. Extract based on time, not ratio

   This is a thing that’s made a huge difference to the quality of my output. Instead of targeting a 1:2 in:out ratio and adjusting the grind to get it closer to 25 seconds, I brew for 25 seconds and then adjust the grind to get it closer to a 1:2 ratio. Extraction time is the primary driver of flavor profile, and a 25-second extraction seems to get pretty close to the peak. So if my grind is too fine I might get a 1:1 ristretto, or if it’s too coarse I might get a 1:3 lungo, but either way I’ll end up with some pretty good-tasting espresso (although a lungo will tend to be a bit more bitter than I like).

Remember that silly project of mine? I’m still inching ever closer to being done.

I have space for two more random grinders in the video for The Grind, and I could still use a lot more Comandante C40 footage, which I am really surprised has been so hard to get more of because that’s a very popular grinder.

Historically, I’ve gotten a lot of people promising footage which never appeared. Early on in the project I got plenty, quickly, which is how I was able to produce the vast majority of the videos on the same day as the song, or soon after. But these last two tracks have taken so very long to fill out.

So I mean, if you’re interested, now is the time to do it, and don’t let the belief that it’s already covered or that you’ll be beaten to it stop you from recording things. And if I do somehow end up getting more than I need, I’ll still find a use for whatever comes in!

Anyway. I was really hoping to have this done by the end of December; heck, I was hoping to have it done by the end of November. But, y'know. Life happens, and especially right now a lot of folks are traveling for the holidays. So I’ll take what I can get.

I just really want to have this silly hour-plus-long music video finished soon. It’s the most ambitious video project I’ve ever done and I really like how it’s turned out, and I just have these fairly small sections where it’s just a black screen, waiting for some coffee to be ground.

Also I don’t remember where I’ve mentioned it, but everyone who contributes footage gets a download code for the album and a credits screen on the full video.

Do you have a coffee grinder? One which could actually be identified by name? Do you have the ability to record video? Want to be featured in an upcoming Sockpuppet video?

For this year’s Novembeat album I’m doing songs inspired by different coffee grinders and their respective techniques, and as part of this I’m also making silly videos of each grinder. But I only have a handful of grinders myself, and good process-forward footage is difficult to come by. So that’s where you possibly come in.

Updates: I’ve been making edits to this post as various questions come in. I should really be tracking them specifically.

For the last few months (since mid-July) I’ve been going through a lot of upgrades and troubleshooting on my coffee setup, especially as far as espresso is involved. I’m finally at the point where I’m happy with both the equipment and technique I have… or at least I think I am.

Here are the products I currently use, and the techniques I’ve found to get the most out of them. As usual, I have affiliate links for many of the products on display, but feel free to search for the best deal or the vendors you prefer.

Huh, it’s been a while since I’ve posted a blog entry. So let’s do some catch-up to the present, I guess.