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Permalink Reply by Jimmy(Alexander)Smalls on December 1, 2008 at 7:40pm

I brew chemex because I sadly don't have a vac-pot, but personally, when I'm brewing up a pot I wrap freaking EVERYTHING in tin foil to maintain heat. Also, before I start the proper pour over, i wet the surface of the ground coffee then let is sit covered for about thirty seconds to a minute.

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Permalink Reply by Brady on December 2, 2008 at 12:55pm

I have some for french press:
Preheat it and keep it warm (on top of the espresso machine or wrapped in a towel) while steeping for better extraction.
Let it sit for 30 seconds after plunging and then pour without sloshing to manage sediment.

As far as odd rituals, I have one that I think is unusual... When pouring espresso shots out of the shotglass and into the to-go cup, I swirl once to detach the crema from the glass. Not sure if it helps, but I think I end up with less left behind in the shotglass.

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Permalink Reply by John P on December 2, 2008 at 5:28pm

When brewing press, I sing a rousing chorus of Monty Python's "The Lumberjack Song", and the merriment ensues. :)

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Permalink Reply by Brady on December 2, 2008 at 5:30pm

Oh, I SO have to do that tomorrow!

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Permalink Reply by Chris Dodson on December 3, 2008 at 4:16pm

I never thought about swirling the shot glass. Thinking about it, it does make sense....

Brady said:

I have some for french press:
Preheat it and keep it warm (on top of the espresso machine or wrapped in a towel) while steeping for better extraction.
Let it sit for 30 seconds after plunging and then pour without sloshing to manage sediment.

As far as odd rituals, I have one that I think is unusual... When pouring espresso shots out of the shotglass and into the to-go cup, I swirl once to detach the crema from the glass. Not sure if it helps, but I think I end up with less left behind in the shotglass.

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Permalink Reply by Rich Abker on December 13, 2008 at 10:55am

As part of my espresso training class, I have a small cleaning ritual I use to reduce any chance of grounds in the cup. The most common reason for finding grounds in the cup, in my opinion, is the finely ground coffee adheres to the portafilter and fall into the cup during extraction.

So my ritual for cleaning the coffee from the portafilter before pulling each shot, goes like this to the trainee.
**Clean your head (portafilter rim)
**Clean your ears (flanges on each side of the portafilter that lock it to the group brewing head)
**Clean your neck (the portion of the portafilter handle that connects to the group basket area)
**Clean your feet (the pour spouts on a double)

It may sound silly but it makes it easy to remember and reduces the chances for grounds in the cup.

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Permalink Reply by Tumi Ferrer on December 14, 2008 at 7:20pm

I always do a little dance while making espresso at work :p

I don't know if you can picture this:


Insanely loud and and massive House Bass drum ca. 120 BPM (imagine that "*" stands for one beat)

*Release portafilter**Switch hands**Knock * the * puck * out * grind ** wipe****turn off grinder* d*o*s*e** distribute**tamp**and again**back in the group*extract*

The BPM can easily go up to 160 og faster ;)

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