tag:blogger.com,1999:blog-328782522024-02-29T01:03:09.721+01:00EspressoHi there welcome to my BLOG. I will dedicate this BLOG to one of my main interests - Espresso.Jacob Bardinohttp://www.blogger.com/profile/04129003759365273673noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-32878252.post-84731235582628468752012-10-25T19:48:00.000+02:002012-10-25T19:48:05.878+02:00News - The Appia has left the kitchenAnd I consider that to be a bad thing - BUT it totally dominated our new kitchen - so I decided that it was better off placed in the room next to the kitchen.<br />
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But that made it much easier to connect directly to water - so now it is connected. And I have adjusted the brew pressure to somewhere between 8 and 8,5 (I think). And what I have noticed is that the blonding occures much later in the shot! I believe that is at good thing - and it has also made the espresso taste better both according to me and the missis ;-)Jacob Bardinohttp://www.blogger.com/profile/04129003759365273673noreply@blogger.com17tag:blogger.com,1999:blog-32878252.post-80429972299106057112012-09-21T18:53:00.001+02:002012-09-21T23:06:06.600+02:00Espresso and electricityWhen you have a 1800W espressomachine you use a lot of electricity. So I decided to buy solarpanels. I bought it from <a href="http://www.whiteaway.com/solcelleanlaeg/">WhiteAway.com</a> I chose the 3KW model.<br />
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So now I hope for a lot of sun so I can keep the Appia running.Jacob Bardinohttp://www.blogger.com/profile/04129003759365273673noreply@blogger.com0tag:blogger.com,1999:blog-32878252.post-19598244177095472702012-09-01T14:07:00.001+02:002012-09-01T14:07:16.428+02:00Plans for the new kitchenHi everybody. The new kitchen is on its way. The plan is to connect the Appia directly to the Brita filter.<br />
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You can look forward too see many pictures.Jacob Bardinohttp://www.blogger.com/profile/04129003759365273673noreply@blogger.com0tag:blogger.com,1999:blog-32878252.post-5665984529691731242012-08-19T08:20:00.001+02:002012-08-19T08:20:59.690+02:00New kitchenHi everybody. Sorry about the lack of post lately. But now I have news. We are having a new kitchen. This gives a chance to rethink how my espresso was placed so you can look forward to seing it in aproximately 3 weeks.<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYJcw0wIW-rxWF4brwzWFckVJibAUA4Z8cIl8QQUQVjOfvXK6qrP2n5fc_cE_pwKShVsAfx-2fTWBqxWaPLBjyhBAk46t-XxHMDAAND7CnDvZc1daP25i2IHRQ0AoFS_UJJdek/s640/blogger-image--1365968334.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYJcw0wIW-rxWF4brwzWFckVJibAUA4Z8cIl8QQUQVjOfvXK6qrP2n5fc_cE_pwKShVsAfx-2fTWBqxWaPLBjyhBAk46t-XxHMDAAND7CnDvZc1daP25i2IHRQ0AoFS_UJJdek/s640/blogger-image--1365968334.jpg" /></a></div>Jacob Bardinohttp://www.blogger.com/profile/04129003759365273673noreply@blogger.com0tag:blogger.com,1999:blog-32878252.post-21011563968800074582011-10-29T17:29:00.000+02:002011-10-29T17:29:59.435+02:00Scace Readings part II<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIjs8av4sXUqEFqe0maasiI0ewiAA-1g2Wj6UFOMFYppSCmGz93movdFqu4Ni7IybaLFH36Q-s_0hrc38a8bh7BxnQPSx4pwfzPDCxmlyDsu1Hn2ukl2YZLPzADfbbzpkO1Zpf/s1600/SCACE+oversigt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIjs8av4sXUqEFqe0maasiI0ewiAA-1g2Wj6UFOMFYppSCmGz93movdFqu4Ni7IybaLFH36Q-s_0hrc38a8bh7BxnQPSx4pwfzPDCxmlyDsu1Hn2ukl2YZLPzADfbbzpkO1Zpf/s400/SCACE+oversigt.jpg" width="400" /></a></div>Jacob Bardinohttp://www.blogger.com/profile/04129003759365273673noreply@blogger.com2tag:blogger.com,1999:blog-32878252.post-82166987181247977132011-10-15T12:53:00.003+02:002011-10-15T12:55:47.895+02:00Latest Scace readings (hx jet 1.6 mm)<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxzgLIjq7EIvcxowRdIwx_EC4dwoa7a4XqKPbhepquFGh5MZkeU0YYHFnVyz7cD2K324iVZ45_HPfawmKbgpSK9R9PU-E-zCtJAzRSy4r9E5a4jVC-ekbAQAuuC1-AEVsXr1sh/s1600/SCACE+oversigt-page-001.jpg" imageanchor="1" style="clear: left; cssfloat: left; cssfloat: left; float: left; height: 468px; margin-bottom: 1em; margin-right: 1em; width: 467px;"><img border="0" height="400" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxzgLIjq7EIvcxowRdIwx_EC4dwoa7a4XqKPbhepquFGh5MZkeU0YYHFnVyz7cD2K324iVZ45_HPfawmKbgpSK9R9PU-E-zCtJAzRSy4r9E5a4jVC-ekbAQAuuC1-AEVsXr1sh/s400/SCACE+oversigt-page-001.jpg" width="282" /></a></div>Jacob Bardinohttp://www.blogger.com/profile/04129003759365273673noreply@blogger.com0tag:blogger.com,1999:blog-32878252.post-8834617056898620042011-10-14T17:39:00.000+02:002011-10-14T17:39:11.038+02:001.6mm hx jetHas been installed. And the first set of scace readings have allready been made. It will be published shortly.Jacob Bardinohttp://www.blogger.com/profile/04129003759365273673noreply@blogger.com0tag:blogger.com,1999:blog-32878252.post-548283315106646302011-03-15T21:11:00.000+01:002011-03-15T21:11:32.749+01:00Scace deviceJust to informa you. I Will be back with more scace readings in a week or two? Looking forward too see what the 1,75 mm jet has done to the temperature?Jacob Bardinohttp://www.blogger.com/profile/04129003759365273673noreply@blogger.com2tag:blogger.com,1999:blog-32878252.post-24227136897285555822011-02-10T19:56:00.000+01:002011-02-10T19:56:37.025+01:00Tuning the Nuova Simonelli AppiaHi there<br />
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It has been a long time since my last post. But now there is news on the way. Saturday I am fine-tuning my Appia with a 1,75mm hx restrictor that should lower the brew temperature apr. 3 degr. C. This will make a dramatic change in my machine and should held decrease the cooling flush. I hope that it will increase temperature stability as well.<br />
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I will have it installed saturday - and hopefully I will have access to a scace device so I can measure the changes. I hope I will be able to increase the boiler pressure at the same time and thereby increase the steaming ability.<br />
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I will be back :-)Jacob Bardinohttp://www.blogger.com/profile/04129003759365273673noreply@blogger.com0tag:blogger.com,1999:blog-32878252.post-55958032544254046362010-10-12T13:21:00.000+02:002010-10-12T13:21:34.827+02:00Future experimentsI will never stop experimenting on perfecting my equipment. I am planning on replacing the hot water inlet jet in the Appia in order to lower the brew temperatur. I hereby hope that I can avoid long cooling flushes.<br />
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This will hopefully make it easier for me to control the temperature in my home setup. As I have written about earlier I have to do a series of flushes to nail the temperature at 93,5 C. If I do these routines I really got a temperature stable machine.<br />
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I will be back when I have this new jet installed.Jacob Bardinohttp://www.blogger.com/profile/04129003759365273673noreply@blogger.com0tag:blogger.com,1999:blog-32878252.post-18368862494103151732010-09-09T18:14:00.007+02:002010-09-22T11:05:32.396+02:00Compak K10 WBC<div style="font: 12px Helvetica; margin: 0px;">Now it is here<br />
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<div style="font: 12px Helvetica; margin: 0px;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFwUznkuyDdkgFZcNaghRR_yCDCPss3a1jEzpTIlNbAte-5jsmFS4hrPywvPS3BgdcRUpgaCDglQPX2wmzQaWu-2IBZJUYWRsQz9GQdQPzk7JIkdYv7m7NsR96xRuHX3A041Z5/s1600/foto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFwUznkuyDdkgFZcNaghRR_yCDCPss3a1jEzpTIlNbAte-5jsmFS4hrPywvPS3BgdcRUpgaCDglQPX2wmzQaWu-2IBZJUYWRsQz9GQdQPzk7JIkdYv7m7NsR96xRuHX3A041Z5/s320/foto.JPG" width="240" /></a></div><br />
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I sure am looking forward too try it. I promises you I will be back.Jacob Bardinohttp://www.blogger.com/profile/04129003759365273673noreply@blogger.com0tag:blogger.com,1999:blog-32878252.post-30561854531622311812010-07-24T08:58:00.001+02:002010-07-24T09:05:50.659+02:00Holiday - A perfect time to experiment with your equipmentThe resent scace-measurements shows that The Appia is extremely temperature stable but also that it is heavily affected by your flush routine. So now it is time to find out what my routine is during making coffee. Normally I only make a set of cappucino's and then nothing else. But when guests show up I sometimes do more shots in a row. Normally though I only do one double shot at a time - but I let the machine stay turned on for a long time. These thoughts must lead to two experiments:<br />
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1. Doing multiple shots in a row for more servings: Measure the real time between shots - and measure what temperature the Appia will perform.<br />
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2. After a long of heating: Measure the amount of water needed to be flushed before the normal routine of making espressoes.<br />
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Eventually these experiments should make it possible to find out what routine I should use in a WBC 15 minutes competition style (Don't worry I am not going to the WBC - but <b><i>EspressoBars HomeBarista Championship</i><span class="Apple-style-span" style="font-weight: normal;"> also uses 15 minutes competition time)</span></b>Jacob Bardinohttp://www.blogger.com/profile/04129003759365273673noreply@blogger.com0tag:blogger.com,1999:blog-32878252.post-51015253012728654702010-07-09T20:02:00.000+02:002010-07-09T20:02:24.977+02:00Scace reading III<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn-ye3feW1HecUn90cd3LPMyMZUImpAfaKwAXmaw6-9kXdzvkkgOgQqbyihWTgr3h4qVOOIu38YwlI5iZTgD0eiSkWoWPIDjG1LT36rA35rgrn4170XYDN_DIIncj_kHPFEOFK/s1600/Scace+III.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn-ye3feW1HecUn90cd3LPMyMZUImpAfaKwAXmaw6-9kXdzvkkgOgQqbyihWTgr3h4qVOOIu38YwlI5iZTgD0eiSkWoWPIDjG1LT36rA35rgrn4170XYDN_DIIncj_kHPFEOFK/s320/Scace+III.jpg" /></a></div>Jacob Bardinohttp://www.blogger.com/profile/04129003759365273673noreply@blogger.com2tag:blogger.com,1999:blog-32878252.post-21879680380755186772010-07-02T10:17:00.004+02:002010-07-02T10:18:01.790+02:00Scace 2These are yesterdays readings:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq0uoBNGtLU1Hf3_XjEpaCdS0MYidGUrS7RR2Igj9l7A1LTd6dekBbZk4rHr4XgCh43s5TTcM-Q9ArBTzEBM4b23NkPXHT6K2qu4XRh8E5hWc-dqYAaW0nzIBt5-arvNDI7QYd/s1600/Scace+II+rev.+2.jpeg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="281" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq0uoBNGtLU1Hf3_XjEpaCdS0MYidGUrS7RR2Igj9l7A1LTd6dekBbZk4rHr4XgCh43s5TTcM-Q9ArBTzEBM4b23NkPXHT6K2qu4XRh8E5hWc-dqYAaW0nzIBt5-arvNDI7QYd/s400/Scace+II+rev.+2.jpeg" width="400" /></a></div>Jacob Bardinohttp://www.blogger.com/profile/04129003759365273673noreply@blogger.com0tag:blogger.com,1999:blog-32878252.post-67301158093456635552010-06-30T20:29:00.008+02:002010-07-02T18:43:33.268+02:00Scace reading on my Appia - updateAfter yesterdays great experience I decided to do a list of scace readings with my new found profile. The findings where a bit different than yesterday but not totally off.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSVHJMHCg5jxGdTQY1e9jBBmDOEy0BcInCLua-Pu_HzYbylDZuQvU9pKZnRrLYWTmFF4gZgjlq1A4xkA_PlEuZeKS_7FOBMQE_Zbe8RFXX-wunMC3TUK1cXuYDSS8zsRlXCB6g/s1600/scace_2+-+2010-07-02+at+16-13-02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSVHJMHCg5jxGdTQY1e9jBBmDOEy0BcInCLua-Pu_HzYbylDZuQvU9pKZnRrLYWTmFF4gZgjlq1A4xkA_PlEuZeKS_7FOBMQE_Zbe8RFXX-wunMC3TUK1cXuYDSS8zsRlXCB6g/s400/scace_2+-+2010-07-02+at+16-13-02.jpg" width="281" /></a></div><br />
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A bit to the cold side so maybe I should raise the boiler pressure. The three shots that are lowest in temperature are shot numer 3, 4 and 5. 3 and 4 where done with 10 seconds between shots - 8 seconds flush - 20 seconds rebound. Only change with shot 5 was a 20 second slip between shot. The grey shot was done after 30 seconds from the shot before - 8 second flush - 20 second rebound.Jacob Bardinohttp://www.blogger.com/profile/04129003759365273673noreply@blogger.com0tag:blogger.com,1999:blog-32878252.post-75933776279284792232010-06-29T20:56:00.002+02:002010-06-29T20:58:20.039+02:00FANTASTIC ESPRESSOToday I Think I cracked the code.<br />
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First shot for the zink. Wait 10 seconds. 8 seconds flush 20 seconds rebound. Seemed pretty stable om 93'5 celsius through most of the shot. Test data and diagram Will follow and hopefully show that I am right.<br />
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One thing I have noticed is that if the flush is too short the temperature Will rise through the shot. If it is too long it Will Fall during the shot. 8 seconds seemed right.Jacob Bardinohttp://www.blogger.com/profile/04129003759365273673noreply@blogger.com0tag:blogger.com,1999:blog-32878252.post-86983608372927153512010-06-22T21:41:00.011+02:002010-07-02T18:54:05.455+02:00Scace reading on my AppiaI have recently installed a restrictor in my appia and adjusted the boiler pressure to apr. 1 bar.<br />
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After that I set on to work on temperature profiles for my Appia - I borrowed a Scace device and here are my initial readings - I still have a lot to work with I see. The way I work is that I change the time between shots : flush time : rebound time. The best profile yet was after a long time of pre heating I made a shot after that a 3 minute reheating : 2 seconds flush : 15 seconds rebound - you will see it as the yellow shot :<br />
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<span class="Apple-style-span">After changing boiler pressure I discovered that the temperature still was'nt low enough. So I had to experiment with the intershot timing. Remembering Michael de Renouard saying that in a professional environment the intershot time was 30 seconds I tried to incorporate this in my testing. First impression of this test is that it is much more simple to reach the desired level of temperature. The only problem is consistency during the shot.</span><br />
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I am stille using the flush'n' rebound method rebound set to 20 seconds and experimenting with flush time. It seems that 2 seconds flush and 20 seconds rebound gives apr. 94 degr. celsius which I find acceptable but fluctuation during shot is still a bit too unstable to my likings. I will make more graphs later.Jacob Bardinohttp://www.blogger.com/profile/04129003759365273673noreply@blogger.com0tag:blogger.com,1999:blog-32878252.post-68878634395032221602010-06-14T20:32:00.000+02:002010-06-14T20:32:27.891+02:00World Barista Championship 2010 - v. 2.0I was lucky to get invited to another session at Growers Cup participating in Søren Stiller Markussens preparations for the championship. Once again I was amazed and inspired with the complex variations a small change in the preparation of the espresso makes in the final cup.<br />
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Besides tasting a lot of splendid coffee it was also inspired to different ways to work with my own coffee preparations. I am especially inspired to try to experiment even more with small changes in the different parameters.Jacob Bardinohttp://www.blogger.com/profile/04129003759365273673noreply@blogger.com0tag:blogger.com,1999:blog-32878252.post-87313758864270872362010-05-26T20:28:00.000+02:002010-05-26T20:28:58.838+02:00World Barista Championship 2010After seeing the Danish Barista Championship 2010 I feel pretty convinced that Denmark will be doing pretty good this year.<br />
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I am so lucky that I will be able too see one of Søren Stiller Markussens prep. days next monday. Looking forward to taste some good coffee - and perhabs learn a few tricks.Jacob Bardinohttp://www.blogger.com/profile/04129003759365273673noreply@blogger.com0tag:blogger.com,1999:blog-32878252.post-63644947798188459882010-04-11T18:20:00.001+02:002010-04-20T12:41:21.890+02:00Grinder comparison comming upIn the near future I will try to make a comparison of my two grinders the Compak K6 and the Mazzer Mini Electronic B. Both are flat burr 64mm grinders. The Mazzer is doserless and the Compak has a competition doser.<br />
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I'm looking forward to see if I can taste a difference.Jacob Bardinohttp://www.blogger.com/profile/04129003759365273673noreply@blogger.com0tag:blogger.com,1999:blog-32878252.post-19049410879367884222010-04-11T18:11:00.000+02:002010-04-11T18:11:49.189+02:00Updating the Compak K6 grinderThis weekend I received the spare parts I needed for the conversion of my Compak K6 to a Compak K6 Pro grinder. The difference between the two grinders are mainly the doser.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiViAjBFKmh4MEyilfJwhvaIR3TTrbBCf20lp242nmB-E0I1Vp9c3S7tZ1hl6IsNxMJAZyN8sSinEq6fGFs6cmtyGVmddyg_YH58IYXTfbL4yphyphenhyphen40jyTY-lkGc8Bg6n672IjGL/s1600/DSC_0343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiViAjBFKmh4MEyilfJwhvaIR3TTrbBCf20lp242nmB-E0I1Vp9c3S7tZ1hl6IsNxMJAZyN8sSinEq6fGFs6cmtyGVmddyg_YH58IYXTfbL4yphyphenhyphen40jyTY-lkGc8Bg6n672IjGL/s400/DSC_0343.JPG" width="267" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Before</em></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwF1Ql44vawxgkg0pHaIym70Oa3gpiGjIYoMFc7QBJbUMU8i8HY04miRsf2IBQXm7XJyBHOdzKfQ3_Zr5MytzUnrpnfhvD0e3cr73q83El_vgH0R3H9rOaa4WRaTWbL3F-8PY/s1600/DSC_0357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwF1Ql44vawxgkg0pHaIym70Oa3gpiGjIYoMFc7QBJbUMU8i8HY04miRsf2IBQXm7XJyBHOdzKfQ3_Zr5MytzUnrpnfhvD0e3cr73q83El_vgH0R3H9rOaa4WRaTWbL3F-8PY/s400/DSC_0357.JPG" width="267" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>After</em></div><div class="separator" style="clear: both; text-align: center;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx3j9sVMHeWVBBhKOatzZe4VG5OBc1-z5jukOJ42SAlBcUnumbnCetZKE1UuX-x7RYRS6sH3V1HbKDEXNUYdLNtY2qYEhxQfzmz0VWuEML0UKLesLjY9clcOP7wFHgIaVGHVXZ/s1600/DSC_0379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx3j9sVMHeWVBBhKOatzZe4VG5OBc1-z5jukOJ42SAlBcUnumbnCetZKE1UuX-x7RYRS6sH3V1HbKDEXNUYdLNtY2qYEhxQfzmz0VWuEML0UKLesLjY9clcOP7wFHgIaVGHVXZ/s400/DSC_0379.JPG" width="267" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Decided to change the burrs as well</em></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
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</div>Jacob Bardinohttp://www.blogger.com/profile/04129003759365273673noreply@blogger.com0tag:blogger.com,1999:blog-32878252.post-20117127273539096482010-04-06T12:58:00.000+02:002010-04-06T12:58:41.977+02:00New equipment updateI recently purchased this timer and connected it to the Compak grinder to be able to make a consistent dose of ground coffee each time I grind.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGFjijGb4lEcr692BGkSmz9PZlfXXyt0oH7dFTM_T8v38TVRvBfQtRJVBwNQ3shvlL-YGQDGonw7k_tL9GcuDa9YG8E29foWhEaYmklI6FcNVENsbMTWTixf4SymQhJU1eo6tz/s1600/Timer_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGFjijGb4lEcr692BGkSmz9PZlfXXyt0oH7dFTM_T8v38TVRvBfQtRJVBwNQ3shvlL-YGQDGonw7k_tL9GcuDa9YG8E29foWhEaYmklI6FcNVENsbMTWTixf4SymQhJU1eo6tz/s320/Timer_1.jpg" width="306" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>This is really old school</em></div><br />
I am waiting to receive the <em>Competition doser</em> and the new grinding blades I ordered for the Compak. After this it must be time too make a comparison of my two grinders.Jacob Bardinohttp://www.blogger.com/profile/04129003759365273673noreply@blogger.com0tag:blogger.com,1999:blog-32878252.post-45981231630536653502010-03-29T10:42:00.000+02:002010-03-29T10:42:34.333+02:00Espresso shots ctr. coffee puckThis will be the new thing I will investigate for now. Reading the coffee puck. So here is a set of pictures from this mornings double espresso shot - the picture of the coffee puck was taken shortly after making the shot - what I am looking for are dry spots.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Mw68LQ_x5Bgip4OOJFQ53Iv9GlmrfMnj2J7m0U4Z49mtQfrDgp0zmzoj3tHXoJyfvRAjhs5IgNYzL3fZsjFlbLrXhn1zv51DqH0OeXelyDKi5_PT14TBGCfmr2jY9M4ZN01r/s1600/DSC_0220+-+2010-03-29+at+09-36-23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Mw68LQ_x5Bgip4OOJFQ53Iv9GlmrfMnj2J7m0U4Z49mtQfrDgp0zmzoj3tHXoJyfvRAjhs5IgNYzL3fZsjFlbLrXhn1zv51DqH0OeXelyDKi5_PT14TBGCfmr2jY9M4ZN01r/s400/DSC_0220+-+2010-03-29+at+09-36-23.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGrLqdIK_eC1c8Bgtcz1ZfB_R8wsMoKzj6B0NDxiUto50y_aqvSkDwMO0cD_UtIhjy_FeghNAsoOs-URRs569fSY4eEpjZcKwp9sHRQmFXF_GqMyiGJVIBrEI9dxlG9jCt7BoD/s1600/DSC_0223+-+2010-03-29+at+09-40-11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGrLqdIK_eC1c8Bgtcz1ZfB_R8wsMoKzj6B0NDxiUto50y_aqvSkDwMO0cD_UtIhjy_FeghNAsoOs-URRs569fSY4eEpjZcKwp9sHRQmFXF_GqMyiGJVIBrEI9dxlG9jCt7BoD/s320/DSC_0223+-+2010-03-29+at+09-40-11.jpg" /></a></div>Jacob Bardinohttp://www.blogger.com/profile/04129003759365273673noreply@blogger.com1tag:blogger.com,1999:blog-32878252.post-3077826139510724812010-03-28T17:46:00.003+02:002010-03-28T17:51:17.538+02:00Picture from DanskKaffeshow 2010<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAMbKHjipgM0YG1r-lgrHO6yNgSuJS3XPOQj8pq5AAZVu9tO7l4dESijNaMxobjwdI2tBHkS2Vaw0QE0Nwns5lM2jsO6sRQhc11C2RrFOmivB4nUUeMPCaGA0HF9_spxM3NugF/s1600/_MG_4573+-+2010-02-21+at+12-40-59.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAMbKHjipgM0YG1r-lgrHO6yNgSuJS3XPOQj8pq5AAZVu9tO7l4dESijNaMxobjwdI2tBHkS2Vaw0QE0Nwns5lM2jsO6sRQhc11C2RrFOmivB4nUUeMPCaGA0HF9_spxM3NugF/s400/_MG_4573+-+2010-02-21+at+12-40-59.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Billedet venligt stillet til rådighed af <i>Thomas Sinkbæk</i></div>Jacob Bardinohttp://www.blogger.com/profile/04129003759365273673noreply@blogger.com0