Pequod

Very nicely done!

I also have the MEATER and just upgraded my charger to MEATER+. Yes, the range is short, so I’ve simply used two devices - 1 near the grill to act as relay and the other connected to that by MEATER link. Hoping MEATER+ adds to the range a bit.

Specifically: https://amazingribs.com/tested-recipes/pork-recipes/going-whole-hog-what-you-need-know

I'm still pretty inexperienced in the espresso game. The ritual part doesn't go away, but changes a bit with all the tech. Now I have even more knobs to turn that help me find all the ways to make bad espresso, but also have diagnostics that help explain WHY. And when everything comes together into one exquisite shot, the odds of repeating that shot go WAY up. Now I'm wondering if there's such a thing as software defined brisket which would guarantee my success each and every time.

What's really interesting -- to me at least -- is how you get direct feedback on pressure, temp, flow, and now weight throughout a shot. And how that feedback relates to what is in the cup. And how it informs you of problems in your technique -- grind, puck prep, etc. When I see a trace going wonky (like in the pressure overshoot above), I can see and taste the impact. Without such data, I'd never really know why some shots seemed to pull and then taste differently.

I added a bluetooth scale (Skale 2) to my machine, which means it now plots the weight in the cup and, even better, allows me to specify the stopping weight in the profile. An update to the Low Flow profile above, which was pressure driven. This is an "Advanced" profile which has 4 steps with criteria specified to transition from one step to the next. In this case, it starts with a 6 bar pressure profile and then transitions to a 0.6 ml/s flow profile (letting the pressure adjust to maintain that rate) when flow rises above 0.6 ml/s. Stopping weight is 32g (18g in the portafilter basket). This was even smoother than the one above.

Heck yeah you did. Where you be? Those townhomes look like Northern VA.

I’ve never done it, but the recipes and techniques at the Virtual Weber Bullet have always been solid for me. http://www.virtualweberbullet.com/cornedbeef.html

The 32 gets the call more often than not. Mostly has to do with two zone flexibility with sufficient real estate in both zones. Otherwise, the 23 gets the call.

The difference between BBQ and espresso is that it is possible to make decent BBQ on a cheap grill. It may be more work, not be as fun, lacking features, and/or missing something (like moisture!) relative to a KK. But it can be done...we've all done it. With espresso...there is "meh"...Starbucks and cheap, low end espresso machines. And then there is..."Oh! I didn't know coffee could be that good!" To achieve the latter is a quest that requires 1) Good barista technique (yes, I watch them in coffee shops and note their mistakes), 2) Great beans (specialty roasters or roast your own), 3) A top of the line grinder with a perfectly dialed in grind, and 4) a suitable machine that can pull the profile you want. Getting those 4 in balance is exceptionally difficult to achieve without spending some cash. Obsessed? Not at all...

Another day of software defined espresso. One of the more popular profiles at the DE forum is for an extremely long, very low flow shot. Target is between 0.5-0.8 ml/s, with the entire shot taking around a minute. The result is an incredibly full bodied, smooth, yet intense shot of chocolate in a cup. Very close to a God Shot. And what's cool is...it's repeatable. Would be extremely hard to repeat this profile in any other machine.

Really loving having solid data to tell me how to refine a shot. The first pic is the same as above. Ground too fine, flow nearly choked, and pressure shot way over any reasonable target. Over-extracted. Loosened the grind just a tad, and suddenly all is right in the world. Snickers bar in a cup. Someone at the Decent Espresso forum posted a profile for a Londinium R that they claim is a near perfect replica of that machine (they have one for side-by-side comparison). Looking forwarded to trying that since I've always wanted a Londinium R.

Great book. I'm a regular over in "The Pit" at Amazing Ribs as well. Yeah, it costs money, but that just helps keep the riff-raff away. Worth the small fee, in my opinion.

@Sharky - that’s a great setup!

Sweet! You’re going to love that 32.

Hmmm...humptied an egg... Only question is whether you’re going for a 23, 32, or something else.

You can sorta see the bracket under the table on the right in this pic.

The wire thingy plugs into the holes on the side table mount. It is a hook for hanging tools or grates.

I never figured out the deflectors in my 32 either. But it’s okay because I’ve never used them.

Just pulled this shot. This was a flow profile for 1.5 ml/s (dotted blue line is the target) with preinfusion. Overshot where I’d want to be on the pressure by a bit, so this tells me to loosen the grind a tad. But the results in the cup are fantastic!

Yup...that's my next grinder right there. Monolith Flat. Been playing around with the different flow profiles on the DE1. Pretty darn cool so far. I can see where this is going to lead. I'm going to end up with an optimal profile for each bean. Redbird looks like it likes a constant flow profile of around 1.5 ml/s so far... I haven't gone down the roasting rabbit hole yet. Resisting that urge.

I had a similar “surprise”. Bought the machine anyway.

I am waiting for the Profitec Pro 700 to land in Canada. That's another machine I had my eye on.

The DE1PRO is actually in the "mid-range" in terms of price. I had been considering a Londinium R (over $3k...Brexit hasn't helped me on this) or Profitec Pro 800 (nearly $3k). Since the DE1PRO can emulate levers, decided to go with that...although it isn't quite as nice looking. At the super high end...a Slayer is nearly $10k last I checked. Or I could just go to Starbucks.

Now c'mon, y'all. BBQ () and coffee go together like bread and butter. Y'all have gone the extra mile to own the finest of grills (some of you crazies own MORE than one KK...guilty as charged!). Why would you settle for swill () in your cup?? Just sayin'...