A bit of lever action

[peter]

This was a 24hr old Naranjos Nanolot, dosed at 15.8gms and pulled at 16.2gms, ristretttttoooooo.

What does this mean, pulled at 16.2gms?  Are you weighing the shot in order to know when to end it?

[mp]

I want that in my Belly!!!

 

[staylor]

This was a 24hr old Naranjos Nanolot, dosed at 15.8gms and pulled at 16.2gms, ristretttttoooooo.

What does this mean, pulled at 16.2gms?  Are you weighing the shot in order to know when to end it?

Watch the video, you will see I put the cup on the scale after I pulled the shot and the resulting liquid came out to 16.2gms (I had tared the scale with the empty cup prior to pulling the shot).

I know when to end the shot, because it tells me. I weigh it afterwards to see the relationship between coffee weight and liquid weight.

Make sense?

[mp]

This was a 24hr old Naranjos Nanolot, dosed at 15.8gms and pulled at 16.2gms, ristretttttoooooo.

What does this mean, pulled at 16.2gms?  Are you weighing the shot in order to know when to end it?

Watch the video, you will see I put the cup on the scale after I pulled the shot and the resulting liquid came out to 16.2gms (I had tared the scale with the empty cup prior to pulling the shot).

I know when to end the shot, because it tells me. I weigh it afterwards to see the relationship between coffee weight and liquid weight.

Make sense?

Oh my ... do you weigh everything ... before and after?

 

[Tex]

This was a 24hr old Naranjos Nanolot, dosed at 15.8gms and pulled at 16.2gms, ristretttttoooooo.

What does this mean, pulled at 16.2gms?  Are you weighing the shot in order to know when to end it?

Watch the video, you will see I put the cup on the scale after I pulled the shot and the resulting liquid came out to 16.2gms (I had tared the scale with the empty cup prior to pulling the shot).

I know when to end the shot, because it tells me. I weigh it afterwards to see the relationship between coffee weight and liquid weight.

Make sense?

You da Monk - oops I meant da man! Measuring things is cool, as long as you don't come up short.

[peter]

I know when to end the shot, because it tells me. I weigh it afterwards to see the relationship between coffee weight and liquid weight.

And you have to weigh it afterwards to make sure it was telling you the truth.  Espresso, being of the female gender, can sometimes allege one thing and give you another.  

So blonding will help determine the end of the shot.  And then weighing it will perhaps tell you about your dosing and distribution, based on your weight/volume at blonding?

[staylor]

Haha, yeah Tex, I think I beat that one by .4gms.

[staylor]

This was a 24hr old Naranjos Nanolot, dosed at 15.8gms and pulled at 16.2gms, ristretttttoooooo.

What does this mean, pulled at 16.2gms?  Are you weighing the shot in order to know when to end it?

Watch the video, you will see I put the cup on the scale after I pulled the shot and the resulting liquid came out to 16.2gms (I had tared the scale with the empty cup prior to pulling the shot).

I know when to end the shot, because it tells me. I weigh it afterwards to see the relationship between coffee weight and liquid weight.

Make sense?

Oh my ... do you weigh everything ... before and after?

 

No I don't. I do it sometimes when I'm checking a new bean or checking a different routine. I've done it on and off since I read this http://www.jimseven.com/2007/01/02/espresso-extraction-ratios/ but it's become more of a habit recently.

[staylor]

I know when to end the shot, because it tells me. I weigh it afterwards to see the relationship between coffee weight and liquid weight.

And you have to weigh it afterwards to make sure it was telling you the truth.  Espresso, being of the female gender, can sometimes allege one thing and give you another.  

So blonding will help determine the end of the shot.  And then weighing it will perhaps tell you about your dosing and distribution, based on your weight/volume at blonding?

Haha, yeah Peter, but weight and females... iy, yiii, yiiiiiii.

In simple terms blonding determines the shot, in more detail I pay attention to the flow rate, blonding, viscosity and 'feel'. Then the weight will tell me about the extraction ratio which you've probably seen me just post about.

[mp]

Jim Seven ... you really like what that guy writes?

 

[staylor]

Jim Seven ... you really like what that guy writes?

 

Not really... he's got no credentials, he knows nothing about espresso or milk, has no imagination and has no coffee industry insight, in fact I doubt he even drinks coffee. ;-)

[John F]

viscosity

I watched the first vid on the last page and had one word to say.

I saw there was another page with posts so I am reading them before posting........

See quote above. 

[John F]

Not really... he's got no credentials, he knows nothing about espresso or milk, has no imagination and has no coffee industry insight, in fact I doubt he even drinks coffee. ;-)

Hahahah!

I like about 90% of what he says.

And that is HUGE for me. Most "coffee guys" I've read around town clock in at about 40% on a good day. 

[peter]

In simple terms blonding determines the shot, in more detail I pay attention to the flow rate, blonding, viscosity and 'feel'.

Good words.  That helps me firm up in my own mind what I've been trying to do w/o realizing it.  My machine being where it is, has poor lighting at the PF.  So I have a hard time making fine distinctions when it goes blonde, which has me starting to look at viscosity and flow.  I've actually toyed with the idea of mounting a small LED or two, maybe the head from a small flashlight on either side of the group, as long as I could do it in a clean fashion and they wouldn't blind me as I'm watching the bottom of the naked.

After reading that page you linked to, I have some other ideas.  My machine has volumetric dosing, and I have it set to 2oz. on one of the buttons, but I programmed it by volume, which is hard to measure with the crema and all.  Now I'm going to reset it, as a shot pulls into an empty glass tared out on scale.

Thanks buddy.

[John F]

My machine has volumetric dosing, and I have it set to 2oz. on one of the buttons, but I programmed it by volume, which is hard to measure with the crema and all.  Now I'm going to reset it, as a shot pulls into an empty glass tared out on scale.

Be careful there...

I'd say set it to 3oz to kill/bypass that feature but it's your ride. I'm just sayin'.