Hey! Did you notice any changes in the given parameters when working with an EK43? Since the grinds are more unimodal, I get very fast flowing shots. When grinding even finer the shots do not turn out good, especially in the 1:2 brew ratio range. Thanks for your videos!!
Hey. Thanks for the question! I have an EK43 with Turkish burrs which allows me to grind much finer than coffee burrs, so the 1:2 recipe works well for me and allows me to achieve the brew times I aim for; it also works well with bi-modal grinders. If you are unable to get the results you are looking for at this recipe, moving to a 1:3 ratio could work really well but obviously we would expect a slightly lower body than shots with a shorter yield. You mentioned that you grind finer and the shots do not turn out how you would like - is this because you are able to achieve the total contact time to 45-55 seconds but are not giving the results you would like, or that you are not able to grind fine enough to reach this sort of contact time?
@@DANFELLOWScoffeecocktails Thanks for the answer. I do achieve the contact times of 45-55 seconds, but the shot does taste overextracted. I do not have an ek but a Lagom with unimodal burrs (multipurpose). It grinds quite similar to an ek with an increased flow rate later on in the shot. I will give the higher brew ratio a try. Thanks!
Thanks for the video, question: when ever I do a long pre infusion, it is at the expense of body... even ar 1:1.1 ratios... why is that and how to address this?
@@SlayerEspressoMachines yes this comment was made after I tried. I just can’t get the thickness of a straight shot... also, if you shorten the shot, do the grind size has to be changed so the new shot time have to be within the 45-55secs?
@@marc-andrelanglais9506 Hey Marc-Andre. You're right about needing to slightly fine up the grind if you do decide to shorten your yield in order to bring the total contact time back into the same place. I'mIf you haven't already done so, it may be a good idea to reset everything back to the starting recipe outlined in Part 1, which I find works well for the vast majority of coffees and is a good basis on which to make small changes. If you have already done this and you would be comfortable sharing your starting recipe (brew temp, pre-brew flow rate, dose, yield, pre-brew time, full-brew time etc) and equipment list here with me here, via @danfellows1 on Instagram or dan@slayerespresso.com , we can work together to make sure your shots are syrupy and on-point!
@@DANFELLOWScoffeecocktails hi, i wrote you with required details on the mentionned Instagram account two weeks ago with no response, please let me know if I got the adress wrong. Thanks
hi, when re-brew with decline technique - are we going to maintain the contact time 50s (grind coarser) or just stick with yield target (ie 38g yield)?
Hi! I tend to start by keeping the grind size and yield consistent when applying modifications such as Extended Saturation and Decline (which will usually impact total contact time slightly), but grind tweaks after this can also be effective to further fine tune your fine tuning!
Your first and now your second were two of the best and easy to follow instructional videos I have seen. Thank you.
Hey! Thanks so much for the positive feedback!
Thanks for sharing great info.
Thank you for the video and the flow chart! I printed out the flow chart and will use it while I learn to dial in better
Where is the flowchart? I don’t see it on slayerespresso.com.
@@billroberts9258 Hey Bill, in the description, but here is the link: bit.ly/3vv7vCA Cheers!
Hey! Did you notice any changes in the given parameters when working with an EK43? Since the grinds are more unimodal, I get very fast flowing shots. When grinding even finer the shots do not turn out good, especially in the 1:2 brew ratio range. Thanks for your videos!!
Hey. Thanks for the question! I have an EK43 with Turkish burrs which allows me to grind much finer than coffee burrs, so the 1:2 recipe works well for me and allows me to achieve the brew times I aim for; it also works well with bi-modal grinders. If you are unable to get the results you are looking for at this recipe, moving to a 1:3 ratio could work really well but obviously we would expect a slightly lower body than shots with a shorter yield.
You mentioned that you grind finer and the shots do not turn out how you would like - is this because you are able to achieve the total contact time to 45-55 seconds but are not giving the results you would like, or that you are not able to grind fine enough to reach this sort of contact time?
@@DANFELLOWScoffeecocktails Thanks for the answer. I do achieve the contact times of 45-55 seconds, but the shot does taste overextracted. I do not have an ek but a Lagom with unimodal burrs (multipurpose). It grinds quite similar to an ek with an increased flow rate later on in the shot. I will give the higher brew ratio a try. Thanks!
Very helpful. Where is the flow chart?
bit.ly/3vv7vCA
@@SlayerEspressoMachines wow, that's impressive!
@@sohailhines We are so thrilled you found this useful!
Thanks for the video, question: when ever I do a long pre infusion, it is at the expense of body... even ar 1:1.1 ratios... why is that and how to address this?
Hey there, give Dan's Flow Chart a try and see if you can troubleshoot through his well thought out process: bit.ly/3vv7vCA
@@SlayerEspressoMachines yes this comment was made after I tried. I just can’t get the thickness of a straight shot... also, if you shorten the shot, do the grind size has to be changed so the new shot time have to be within the 45-55secs?
@@marc-andrelanglais9506 Hey Marc-Andre. You're right about needing to slightly fine up the grind if you do decide to shorten your yield in order to bring the total contact time back into the same place.
I'mIf you haven't already done so, it may be a good idea to reset everything back to the starting recipe outlined in Part 1, which I find works well for the vast majority of coffees and is a good basis on which to make small changes.
If you have already done this and you would be comfortable sharing your starting recipe (brew temp, pre-brew flow rate, dose, yield, pre-brew time, full-brew time etc) and equipment list here with me here, via @danfellows1 on Instagram or dan@slayerespresso.com , we can work together to make sure your shots are syrupy and on-point!
@@DANFELLOWScoffeecocktails hi, i wrote you with required details on the mentionned Instagram account two weeks ago with no response, please let me know if I got the adress wrong. Thanks
hi, when re-brew with decline technique - are we going to maintain the contact time 50s (grind coarser) or just stick with yield target (ie 38g yield)?
Hi! I tend to start by keeping the grind size and yield consistent when applying modifications such as Extended Saturation and Decline (which will usually impact total contact time slightly), but grind tweaks after this can also be effective to further fine tune your fine tuning!
This machine is rotary pump or gear pump ?
Hello! It is a commercial-style rotary pump, which gets to pressure fast and can draw from an external reservoir.
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