Adrian Roselli, pH0Just me over here pulling 64g #espresso shots from 18g of beans, you know, choosing violence.
jakob.pxi@aardrian at what point exactly does the lungo become a sprover again?
@jakob Let’s say not with what I just did. Or not unless I refill my Flair and push another 100g through. Like a toddler.
@aardrian you gotta lower the dose on the flair to pull off anything remotely resembling a sprover in my experience. Regardless, I do appreciate the longer pulls. Doubly so, I like longer draw times on the smaller diameter and longer preinfusion to boot.
@jakob I have been playing with my pull time and pressure. It’s a weird feeling to see how my mood (grumpy, impatient) affects the flavor. Never would have drawn that connection before I started tracking.
@aardrian what tool do you use for tracking? Been mulling publishing a data-viz-tool as a FOSS web app for some time and if I ever get around to it, perhaps you would like to take a look.
Edit: don't plan to track mood, mind! Just a nice ephemeral graphic to encapsulate the settings where dialing in lands you in flavor town that you can print out for reference.
@jakob I time it on my phone and watch the pressure gauge while visualizing the sloppy pressure gradient. Then I scrawl it on a notepad or the tiny whiteboard that reminds me the time I need to poach eggs.
Very rigorous.