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astro •
3. 10. 2012 o 10:50
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Keď sme sa už v inej téme post630146.html#p630146 bavili o káve napadlo mi, že by nemusel byť zlý nápad podeliť sa o zážitky a skúsenosti aj z tejto oblasti keď sa bavíme aj o iných, s cyklistikou nie veľmi súvisiacich veciach. Kávu mám rád, nepovažujem sa za odborník ani fajnšmekra ale ak si mám kávu vychutnať tak nech stojí za to. V BA poznám pár podnikov, do ktorých sa rád vraciam a káva mi tam chutí. Nepoznám pozadie odkiaľ kávu vozia, či je kvalitná, ako je pražená a pod., jednoducho mi chutí. Spomeniem pár, ktoré mi v tejto chvíli napadnú: kaviareň v "novom bratislavskom centre" na Dlhých dieloch (neviem si spomenúť na názov), ponúkajú rôzne druhy káv, aj jednodruhových; ďalej Cafe land v OC Glavica v Devínskej (http://www.cafeland.sk/); Julius Meinl Cafe OC Eurovea. A minulý týždeň som zablúdil do Nitry kde v OC MAX som objavil toto: http://www.eurocoffee.sk/ Ja som si dal Jamaicu, priateľka Costa Ricu a noazaj nám chutila. Okrem toho je tam aj veľmi príjemná baristka, ktorá nám porozprávala a povysvetľovala veľa vecí okolo kávy. Nakoniec som odchádzal s tromi rôznymi balíkmi kávy.
Takže kávičkári, podeľte sa so zážitkami, či dobrými alebo zlými a dajte tipy kam chodiť a kam nie.
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Takže kávičkári, podeľte sa so zážitkami, či dobrými alebo zlými a dajte tipy kam chodiť a kam nie.
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posledný komentár: 6. 5. 2025 o 0:14
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KafaTek fórum , autor Def
“ ... This is what David Schomer has to say about fines:
Many grinder manufacturers prefer flat burrs for the more uniform particle size they create, but I think that uniformity comes at the expense of pure espresso quality. I favor conical burrs because they produce micro-particles (fines) that add flavor and body to the shot compared to flat burrs.
Fines are produced because the heavy vanes in the conical burr squeeze the beans until they shatter, producing particles of all sizes. Then the fine teeth shear it into a regular size, adjusted by the barista, depending on atmospheric conditions that day. The fine particles slip through and are evenly distributed in the ground coffee.
In my experience, which is a tiny fraction of David Schomer’s experience, this is true for some beans but not every bean, and the difference is small enough that I feel it is not sufficiently important to have multiple espresso grinders. Indeed, I only have the MAX now for espresso. I have a Ditting for cold brew because I need a fast bulk grinder for that. So I am no longer considering another conical because I am quite content with the equipment I have now.
Regarding other espresso machines. The key features of a good espresso machine is ideal brew temperature every time, and the ideal and even pressure every time. The easier it is to reproduce the brew temperature and pressure, the easier it is to make small adjustments to find the ideal shot for a particular bean. If the machine is consistent, then the grinder and prep take care of the rest. The E61 machine that I had was less consistent in brew temperature as the Leva, and it was noisy so it had to go. Also, a lever gives one a lot of control in pressure and flow. After learning how to use it, you can gradually increase brew pressure to obtain very even extractions which means better tasting espresso. I did not like the pro 800 because it overheated, but if I used a fan to cool the group head and constantly measured the group head temperature with a surface thermocouple, I could get exceptional tasting espresso, but not better than the Leva. In my opinion, the La San Marco group may be the best among all espresso machines, however one small thing about it annoys me – the shower screen retaining design causes coffee grounds to stick to the sleeve and retainer ring. A simple flush is not sufficient to clean the shower screen between shots – I find that I must use an Espazzola group head cleaner after every shot. If I do this for two seconds or less, then it does not heat the group head, which means I can still pull back to back shots all day long with consistent brew temperature. “
https://www.espressoparts.com/espresso-parts-hq-14g-ridgeless-style-double-portafilter-basket
mlyncek rocky, kavovar silvia, ale ved to viete
potrebujem nieco do coho budem mliet 14-15g max na espresso cca 30-35g
aktualne mam basket od lupera IMS Barista Pro - 12g (12-15g) H22
problem je ze do neho musim davat 17,5-18,5 pri mleti na druhom dieliku (asi z 30 ci kolko ich tam je) aj tak to dava viac gramov
a to uz sme upravovali prazenie s praziarom lebo predosle bolo prilis svetle (prilis pre mlyncek, nie pre mna) a musel som tam davat cca 19-20g na prvom dieliku a aj tak nemam medzeru medzi utampovanou kavou a sprchou (diera v puku od srobu co drzi sprchu)
na vymenu kavovaru aktualne nie su financie (nie ani na bazar)
mozno to inak ako vymenou mlynceka nejde ale tak mozno niekto vie o nejakom inom baskete ktory by som vedel pouzit
dakujem
https://www.pressicko.sk/sitka-a-sprchy/precizne-ims-sitko-do-paky-double/
alebo po VST miske 15g.
H24.5 a H26.5 asi vyriesi tu medzeru medzi sprchou ale neviem ci vyriesi mnozstvo kavy ktore je nutne namliet aby to dobre tieklo
tvar takyto
https://forumfoto.mtbiker.sk/800/63116_o-kave_5bf6dadd1f7f8.jpg
https://forumfoto.mtbiker.sk/83653_o-kave_5bbd933af30cd.jpg
mlyncek zvlada podla stupnice este 1-2 dieliky ale neviem ci je to este dobre
homogenita toho co vypadava je uz taka vseliaka a namliet 15g trva kludne aj viac ako 30s
este jedna otazka co mi chodi po hlave
vzdy pred pripravou kavy davate cerstvu studenu vodu alebo ju nechavate v zasobniku (ti co maju pripojeny vodovod toto neriesia)?
pride mi to take divne ked naplnim 2l vody a tu miniem az na vela kav tj sa ta voda stale zohrieva cely den (zapnutie/vypnutie kavovaru mam cca 6,30-18,00) nasledne ochladne a na dalsi den to iste. po tyzdni teda neviem aku kvalitu moze ta voda mat.
Vlastne, Kysak viem, tak ten zbytok...
este jedna otazka co mi chodi po hlave
vzdy pred pripravou kavy davate cerstvu studenu vodu alebo ju nechavate v zasobniku ......
Používam Dobrú vodu, do zásobníka lejem pol fľaše, keď je už málo opäť pol fľaše. Espresso si doma zvyčajne robím iba ja, to znamená 2x denne.
Dublin cafe urcite, ale aj Nico cafe staji za vyskusanie.