Brewing Espresso using a Modbar EP

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Brewing Espresso using a Modbar EP | Coffee with April

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Күн бұрын

This week, we present a brief insight into our current Espresso recipe here at April.
As we have recently opened a Coffee Store & Showroom in our home city of Copenhagen, we've had plenty of motivation to experiment with espresso parameters in pursuit of a balanced and clean espresso.
Using a Modbar EP, an espresso machine capable of modifying pressure during brewing, we recently put together this recipe to highlight juicy and fruity coffees such as our Kenyan Kamwangi and Ecuadorian Pillcocaja.
You can replicate the recipe featured in this video by using the following guidelines:
19g - 55g (1:2.9 Actual Ratio)
92°C Water
3 Bar Pre-Infusion Pressure
7 Bar Maximum Pressure
Total Time - 20 Seconds
We're always interested in hearing what topics you're most curious to hear us discuss, and social media is a great way of reaching out to us if you would like to make a request.
We welcome your thoughts and feelings on the topics raised in this weeks video, as well as other ideas you would like to see us discuss in the future. We really appreciate your feedback and support.
You can contact us or our collaborators using any of the channels below:
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Instagram: / aprilcoffeecph
Webshop: aprilcoffeeroa...
KZfaq: / @coffeewithapril
Podcast: / coffee-with-april
Email: patrikrolf@aprilcoffeeroastery.com / josephfisher@aprilcoffeeroastery.com
Music by Andrew Blumhagen
andrew.blumhagen@gmail.com
/ andrew-blumhagen
andrewblumhage...
Graphics by Chloé Shephard
chloeshephard@hotmail.com
/ chloephotoandbooks
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Produced by April Media - 2020

Пікірлер: 24

@Love_cinnamo_roll 4 жыл бұрын

It looks really silky, bright, and delicious!🤤

@ElecBrane 4 жыл бұрын

Thanks for your detailed explanation

@coma-body-stilllife 4 жыл бұрын

Would love to try that espresso, If I pulled 19g in, 55g out at 20 seconds on a light roast with my EK and Strada, I would have battery acid. Never heard of Ditting before, V cool.

@user-vd6uo8cg2m 4 жыл бұрын

The future belongs to those people who dare to try new things

@gary9800gt 4 жыл бұрын

I would like to ask is there no preinfusion?

@mintteaco 4 жыл бұрын

Hi Patrik, around 4:10 when you are distributing and trampling the grounds, I notice there is a huge hollowness on the right hand side of the screen in your basket. Is this a lighting problem? I use a niche grinder, when I dose grinds from the niche dosing cup to my PF, there is always more ground on my right hand side (I use my right hand to hold the dosing cup), even with an distribution tool, after tamping, I can see that the puck is uneven with the right hand side thicker. The shaking motion does not help, especially with darker roast. How do you solve this problem?

@JustBenForsyth 4 жыл бұрын

mintteaco I would say tapping the side of the portafilter with your hand should solve that issue. Where you’re talking about in this video seems like just a shadow. If you’re getting more grinds on the right. Tap it a few times with your hand on the left. I’d really need to see it but that’s usually all it is. There are some better distribution tools in the making as far as I know that will help solve this problem too.

@thefatiguedpalate 4 жыл бұрын

what is it about the ditting that makes you guys choose it compared to something like an EK43 or a Mazzer Kony?

@coffeewithapril 4 жыл бұрын

First of all taste. Secondly that the burrs are set up as they should from the start.

@deenman60 4 жыл бұрын

The Ek43 is beaten by almost any other grinder out of the box. To make it work and have good results you have to change the burrs to SSP , change the carrier with a Titus one, align the grinder. There are more burrs and carriers models and they are designed for a specific use, for eg: ssp high uniformity are for single dosing espresso. As for pulling shots fast I can see why, but at the same time a solution for April would be to play with some other baskets (with less hole surface) and that will let you grind coarse to not sacrifice clarity and to not hit that wet wood aftertaste.

@niacinamidee 4 жыл бұрын

What about the grind size that you use in this recipe? Do you have a specific approach about grind size in espresso?

@coffeewithapril 4 жыл бұрын

With this coffee we are grinding on 4.2 on the Ditting Sweet.

@pingpingchawakorn9945 2 жыл бұрын

More on espresso milk-based drink please.

@MrAshTurbo 3 жыл бұрын

Hi Patrik, I've noticed on all your espresso videos that often you use different amounts of coffee in relation to the basket size. Sometimes you underdose 1 or 2 grams and sometimes you updose too. When would you decide to updose rather than under please?

@pscoffeeroasters 3 жыл бұрын

Normally increase dose when you want more body and sweetness. However, this can bring unwanted negative acidity too so it doesnt suit every coffee. Also Ive found that coffee which have a dry overextracted flavour even when the shot times are ok I increase my dose and aim for the same shot times again as a way of increasing my particle size and therefore reduce extraction. This worked for me recently when working with a coffee at 19g that wasnt giving much acidity and lots of bitterness at 30 seconds. We switched to 20g and it was much better.

@northendj 4 жыл бұрын

What is the name of the cradle that holds the tamper and distribution tool?

@jarodjonnelson 4 жыл бұрын

stanthonyind.com/collections/wood_metal/products/bloc?variant=31298005205127 Looks like this.

@coffeewithapril 4 жыл бұрын

That is also from Saint Anthoney.

@subi7o 4 жыл бұрын

What method do you use to rest roasted coffee? I have an airscape (vacuum canister) - do you think it's best to rest coffee in the freezer for this? Or just room temp?

@coffeewithapril 4 жыл бұрын

We store it in room temp using a valved bag. We are not a fan of freezing but would support the idea about a vacuum canister.