I have owned the Breville Smart Grinder Pro for a little over two years and the Super Jolly for a little more than a year and yet I have never thought of using the Breville for espresso! Up until today, the Breville was dedicated to drip and manual brewing duties while the Super Jolly was used exclusively for espresso. Seeing that I have some extra beans and time, I decided to finally dial in the Breville and the Super Jolly to produce a 33gm shot using approximately 17.5gm of Stumptown’s delicious Hair Bender blend, in under 35 seconds. The Super Jolly shines in expected reliability and fluffier grinds but the Breville is a great value at a fraction of the Super Jolly’s cost. Watch the video below to find out what I think of the taste difference and more of my thoughts of the two grinders.
If you haven’t read Part 1, please do so before reading this post for complete details and tasting notes. To quickly summarize, the first and second shots I pulled were off. The first shot was too fast and the second was too slow. This time, the flow and timing were right on point using the same variables, only difference was the grind size. I started by using the 300 and 600 micron sieves and 34.6gm of coffee from the Super Jolly, which is almost two times my usual dose of 17.5gm.
I dumped the 34.6gm of coffee into the Kruve and started sitting for approximately 1 minute.
The result from the middle tray was approximately 22.5gm, which means between boulders and fines, I lost 12gm. That’s a hair better than last week’s experiments.
Out of the 22.5gm I used approximately 17.5gm (my usual dose) and pulled the shot
The shot was neither fast nor slow, very much the same time it takes for my non-sifted shots but the taste was nothing like my usual shots. The shot was absolutely delicious, creamy, sweet, rich and with a tiny little bit of welcomed acidity. I’m not a fan of too much acidity that’s why I stay away from light roast coffees but the acidity here was just a hint and it added to the complexity of the shot.
My conclusion here is that the Kruve and its impact on the uniformity of coffee grounds is undeniable but the questions are, will I be okay with sacrificing more than 10gm of coffees every time I pulled a shot? What about the time, do I really want to add more than 15 Minutes (cleaning the Kruve and the mess it makes take time), to my routine and workflow to achieve a better shot? With these questions in mind, I have decided to use the Kruve but only on weekends. On weekends, I have much more time in the morning and I can enjoy the process. On weekdays, not so much.
Since I received my Kruve, I never gotten the chance to test it with Espresso so last week I decided to give it a shot and see what I can do with it. I started by using the 300 and 600 micron sieves and 34.5gm of coffee from the Super Jolly, which is almost two times my usual dose of 17.5gm.
After I shook the Kruve for a minute or so the yield in the middle tray was almost 21.5gm so I lost 13gm between the boulders and fines.
I chose to only use my usual dose of 17.5gm and the results were underwhelming. The shot was too fast and somehow way too bitter. The bitterness can be caused by the coffee lacking the boulders and fines but the water temperature could have been higher than usual as well.
This week, I decided to try the experiment again but this time move the adjustment collar/ring on the Super Jolly couple of notches finer. By doing so, I was hoping to create a finer grind to slow the flow while keeping the dose the same at 17.5gm give or take 0.1 or 0.2gm.
I started with the same amount of coffee I started with last week, which is 34.5gm (remember that the grind is finer here)
After shaking the Kruve for a minute or so, the result was 24.1gm, so I lost a little more than 10gm, which is better than last week when I lost 13gm. This can be attributed to the grinder being more consistent as the grind gets finer or maybe I shook the Kruve harder last week compared to this week.
To stay consistent, I kept the dose to my usual, which is 17.5gm and pulled a shot. The shot was on the slow side but the taste was much more balanced. Still, bitterness was a little higher than I’d prefer but there was absolutely no sourness whatsoever. Personally, I’m not a big fan of sourness in coffee, or anywhere really so this shot was a really good one to my taste.
Next week, I will go only one notch finer instead of 2 notches like I did today and do the same test again and see how the shot will taste. Stay tuned!
For this week, I decided to take advantage of the fact that The Force Tamper, which I have reviewed and blogged about before, have been sent to me with multiple bases and make a video to compare the effects the shape of a tamper base plays in the extraction of an espresso shot. What I’m after is to find out if there is a basis to claims that some bases perform better than others taste and looks wise. I chose the following bases for the test as they are more commonly used/known:
For this test, the following variables are constant:
- Temperature is maintained at around 200F by doing a 5 to 6 seconds cooling flush
- The basket is the same one used across all 4 shots, a VST 20g basket in a bottomless portafilter
- The input is 17g of coffee and the output is around 32g to 34g of liquid.
- Distribution evenness was maintained by using the WDT distribution technique (paper clip to distribute/agitate the coffee grounds in the basket) and a Chinese knockoff distribution tool similar to the OCD.
The following are pictures showing the shots 10 seconds from the moment the first drop of liquid appeared from the basket. This will give a basis for comparison that’s pretty consistent.
First shot is using the Curve base:
Second shot using the C-Flat base:Third shouting the Ripple base:
Fourth shot using the Flat base:
Looking at the pictures, I seem to think that the Ripple and Flat bases have performed best. Taste wise, I haven’t noticed any major difference, except that the shot extracted using the Curve base tasted unbalanced and the shot extracted using the Flat base tasted the most balanced. Please note that these tasting notes are based on my palette, others may be able to detect much deeper differences and complicated notes that I may have not tasted. I personally use a flat base as I find it to be the easiest to work with and the most consistent but others have found other base shapes to be best for their coffees, use or machines. You can also watch the video below for the full extractions and feel free to leave me comments with any questions or suggestions you may have.
If you haven’t read my previous post about my coffee equipment and station, please do so before reading this post as it will give you a better idea as to how different this new station is.
For some time now, I have been scouring the web trying to find a table that’s 60 inches wide by 30 inches deep and 34 to 36 inches in height and under $100 (my total budget for the project is $100 to $120). The reason for those measurements is simply because that’s the largest table I can fit in my kitchen and I was going after the largest table since I have a lot of stuff and I wanted to contain it in one place. Also, my wife was getting tired (never complained though and that’s why I love her!) of me sharing the kitchen counter space with her so this size table will allow me to get everything done in one place and also tuck the mini fridge under the table instead of next to it. This was my setup until last weekend before my father and I completed the new station
I finally found the perfect table, it’s a butcher block, measures 60x30x34.25 inches and looked like it was built like a tank, one issue though, I live in New Jersey and the table was in Long Island, New York.
The table was listed on Facebook marketplace for $75 and I negotiated it down to $60, which is a discount that helped offset the cost of tolls and gas. It was a Saturday and I borrowed my mom’s Chevrolet Equinox (I measured my wife’s Jeep and the table wouldn’t fit) and my wife and I decided to make a day out of it. We left New Jersey heading to Long Island around 10 am and was there, on time, at 11.30 am. The table didn’t fit all the way in the car and so we ended up leaving the trunk slightly open but tied down with ropes and bungee cords. Upon arrival and further inspection, I noticed that there are some deep scratches that will require some major sanding and paint chips on the white paint, which will require sanding and repainting. Here’s a picture of how the table looked like when I went to pick it up.
And another picture showing the scratches
On the way back from New York, I went to Home Depot and purchased white semi gloss paint, wood stain, 2 paint brushes and sandpaper. The supplies cost a little less than $40, bringing the total cost of the table to just under $100, not including tolls and gas. As soon as I got back home I went to work on the table and called my father and asked him for help. Luckily, he was free the whole day Sunday and told me that he will stop by first thing after church to give me a hand.
First thing I did to the table after we came back home on Saturday was to sand the tabletop
Once the staining was done the table was pretty much complete.
The tougher part was lifting this beast and bringing it inside the house, this required my wife’s help as my father’s back has seen better days. Once inside I proceeded to arrange my stuff and admire the weekend’s worth of hard work….and it was beautiful!
My home gear journey started in 2013 when I decided that I want to spend the rest of my life with my girlfriend (now wife) and proposing to her. Once she said yes, the wedding planning began and I realized that saving for the wedding of her dreams will require some sacrifices on my part. At the time, I was working a banking job in New York and as I looked for ways to save money, I realized that in one year I have spent close to $2000 on Starbucks! This sounds crazy but a simple math will show how I got to this number, so follow along.
One year has 365 days or 52 weeks.
One week has 5 working days for a total of 260 days
Deducting the paid time off (20 days) and annual official holidays (10 days) leave us with 230 days of working/commuting days.
Every day, on average, I had one latte in the morning and one regular coffee in the afternoon. The latte costs around $4.50 and the regular coffee around $2 for a total of $6 per day.
Multiplying 230 working days by $6.5 brings us to $1495 (not including weekends, just working days)
On weekends, I usually had one latte per day so adding that to the math brings us to $468 (2 day weekend x 52 weeks = 104 days and multiplying that by $4.5)
Adding $1495 on weekdays + $468 on weekends = $1963!
Looking at ways to cut my spending (Junior Analysts salaries are low and the cost of working in the city is high), I decided to stop buying coffee by bringing my own from home. This decision started a snow ball effect!
I already had a Cuisinart coffee machine that I thought was okay, at that time, in making regular coffee so I focused my energy on finding an espresso machine I can afford. From talking to my fiancée , I already knew that we will be registering at Bed Bath and Beyond for our wedding registry so I started looking in the store at what espresso machines they had in stock and I came across a Dualit 3 in 1 espresso machine.
The machine seemed reasonably priced at around $200 and without any experience or much research, I decided to pick it up and take it home. Since I didn’t have a grinder at the time, I was using preground coffees from Lavazza and Illy and I thought my lattes tasted excellent (little did I know!). Once I had the espresso machine, I needed a table to put it on because our cabinets are very low and my wife (we were living together at the time) wanted the small counter space we have for cooking and making smoothies, etc. I started looking at Craigslist for used table that I can use as an espresso station and it was my lucky day! I found someone selling a butcher block table, that they have customized to include a knock box for their Rancilio Silvia. His reason for selling was that he can no longer drink coffee for health reasons. This gentleman gave me one of the best deals I have ever made. He sold me the butcher block table ($300) with the built-in knock box ($70), an Espro calibrated tamper ($80), a Concept Art tamping stand ($70), a tamping mat ($30), espresso and cappuccino cups made by Nuova Point ($100), Cafiza espresso and coffee machine cleaning solution ($20), Grindz grinder cleaning tablets ($30) and bunch of brand new, unopened, Monin syrups ($100)! All of this for $200 (approximately $750 in retail value)! Ecstatic, I took the stuff home and officially had the first iteration of my espresso and coffee stations setup.
As I dove deep into the coffee and espresso world, I realized that pre-ground coffees are not the best and a burr coffee grinder is the way to go to grind the coffee beans on demand. This led me to purchase my first grinder, a Compak K3 Touch.
Further research revealed that my espresso machine was using pressurized baskets, a no-no for espresso enthusiasts. Pressurized baskets are used on low-end machines with low end pumps to help build enough pressure to extract the shot. A pressurized basket usually have an internal screen that filters the coffee into a small reservoir and has a single hole in the bottom where the shot is released from. Pressurized baskets are for beginners as they can be used with pre-ground coffees and don’t require attention to ground distribution, tamping pressure, coffee ground size, etc. Looking to improve my espresso quality shots further, I decided it’s time to jump into a Rancilio Silvia to replace the Dualit.
In the meantime, I worked on upping my auto and manual drip coffee game so I upgraded my Cuisinart and replaced it with a Behmor Brazen Plus, one of the few SCAA (SCA now) certified auto drip coffee machines. The certification means that the machine is capable of brewing coffee using water heated within the recommended SCA range of 195 to 205 degrees. I also added a Chemex, a gooseneck kettle from Bonavita and a scale (also from Bonavita).
Although I loved the Compak K3, I hated the clumping. Also, further research revealed that I’m still missing out on taste and my espresso can become even better if I upgrade my grinder. This is when I decided to go with a Mazzer Super Jolly Electronic Doserless. Not wanting to spend $1200 on a brand new one, I decided to start looking for a used one but being the picky person I’m I couldn’t settle with one that’s not like new with no cosmetic damage whatsoever. I finally found one for sale in Brooklyn, NY that was less than 1-year-old with less than 500 shots on the counter. The seller promised the grinder is in excellent condition and was asking for $900. I brought it down to $750 and drove to pick it up. The grinder looked brand new, no scratches or dings anywhere and worked flawlessly.
My quest for better espresso did not stop there, I added a PID to the Silvia to improve shot consistency but still, since I drink mostly lattes and cappuccinos, a single boiler machine like the Silvia where I need to switch back and forth between brewing and steaming was started to become a pain in the neck. This led me to look for a heat exchanger machine so I can brew and steam at the same time. Since most of my drinks are mostly milk based, I started looking for the best steamer in town using a 110V (I’m renting and have no access to 220V/240V for the foreseeable future). With that in mind, I landed on the Nuova Simonelli Musica! The Musica, at $2500 brand new is a no go for me but used, they looked like they depreciate quite rapidly. Lurking on eBay, I finally found one for less than $1000! (eBay had a deal going on and offered 10% of the purchase back in eBay bucks, which made the deal even sweeter). This is the tank model with LED lighting, exactly what I was looking for. The machine was described as in pristine condition, which upon receipt of the machine and inspection, turned out to be inaccurate but I’ll leave this for another post. I also added a dedicated drip coffee grinder (a Breville Smart Grinder Pro) since it’s a pain to switch the Super Jolly back and forth between espresso and drip coffee grind.
While in the process, of upgrading grinders and espresso machines, I kept adding accessories and other brewing vessels such as a V60, milk pitchers, coffee storage canisters, etc.
In future posts, I will be reviewing and writing about each of my equipments but if you can’t wait, I already have videos on my channel (https://www.youtube.com/user/hazzi15/videos). Enjoy!
As you can probably tell, this is my first post and so I thought I would talk a little bit on who I am and how I started my coffee addiction journey. My name is Gabriel Hazzi and I’m coffee addict born in Alexandria, Egypt. When I turned 18 my family and I moved to the United States and I currently live in New Jersey. I have a full-time job with a well-known money manager and insurance company. I’m also a part-time consultant/contractor for a coffee catering company also based in New Jersey and I’m grateful to have both jobs where I’m able to make a decent living while also work with coffee, which is something I’m passionate about.
Since I reached my coffee drinking age (if such a thing exist), I always loved the time I had coffee in the morning and in the afternoon (around 5 pm) with my family. It was always an excellent bonding time, a time to catch up, talk about our plans for the day and how our day went. It was a comfort time. Back then, I didn’t think about coffee as a beverage, instead I thought about coffee as moments. Today, I love the beverage and the moments it brings.
I only got fully submerged into the coffee world less than 3 years ago when I was at a friend’s house and he was showing me around his new house and telling me about the scotch and cigars he collects and also the coffees he buys from different parts of the world. As a coffee lover, I was intrigued by this part of the conversation and he went on and explained (not in too much details) how coffee can taste different from one region to another, from one altitude to another and even from one farm to another. At this point, he proceeded to brew me some Costa Rican coffee made by a company called Café Britt. If you are not familiar with Café Britt, it is a company that was founded back in 1985 and based in Costa Rica. They make excellent coffees and chocolates and really served as my introduction to “gourmet” coffee instead of the common Starbucks and Dunkin Donuts coffees that I was previously consuming. Once I tried Britt coffee at my friend’s house, I was pretty much hooked. I discovered that Britt is sold on Amazon and so I went ahead and ordered bunch of them, different coffees, different roasts, etc.
This marked the beginning of my coffee addiction/journey. In the next post, I will share my humble and initial coffee gear and what I have today. Stay tuned!