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Medium Format and Coffee

MGrayson

MGrayson

Subscriber and Workshop Member
jng said:
Nice one, Matt. N = 1 for me, but I found the 250 SA to be a bit softer (in a nice way) when shooting at close distance. And those pentagonal bokeh elements are a dead give-away! Have you tried shooting wide open to see how they render? A little focus stacking, perhaps?

John

EDIT: Still waking up and re-read your post - did you actually score a 350 Tele-Superachromat?!? Dante says "attaboy!"
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Yes and yes. Wide open is gorgeous, but hard to get sharp. With careful focusing, it is sharp from f/5.6 to f/11, with very slight softening to f/16. Quite remarkable. Wide open is a bit lower contrast, but it still out resolves my (admittedly not very high density) sensor.
 
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dave.gt

dave.gt

Well-known member
Wow, I’m really enjoying these images if coffee and machines. Thanks to everyone!:p

Wait… I am not sophisticated in the way of “the coffee connoisseur” so I pose a dumb question:

A coffee cup/glass with volume measure marks in ml? I need to learn more about all of these machines!

I’m so far below that bar with my Bialetti Moka pot and old Jaguar coffee cup as to be honest enough to ask in hopes of learning more about real coffee preparation!:):):)

Yes, I am still stuck in the dark ages with a Keurig Mini, a moka pot (2), and a pour over contraption! Augmented of course with Starbucks gift cards.:):):)

Hmmm… what does “real” coffee taste like?

I finished a roll of BW 120 film yesterday so I will load up with some Tri-X and search for some local baristas to talk with and see what I can glean from a few captures on film.:)
 
MGrayson

MGrayson

Subscriber and Workshop Member
dave.gt said:
Wow, I’m really enjoying these images if coffee and machines. Thanks to everyone!:p

Wait… I am not sophisticated in the way of “the coffee connoisseur” so I pose a dumb question:

A coffee cup/glass with volume measure marks in ml? I need to learn more about all of these machines!

I’m so far below that bar with my Bialetti Moka pot and old Jaguar coffee cup as to be honest enough to ask in hopes of learning more about real coffee preparation!:):):)

Yes, I am still stuck in the dark ages with a Keurig Mini, a moka pot (2), and a pour over contraption! Augmented of course with Starbucks gift cards.:):):)

Hmmm… what does “real” coffee taste like?

I finished a roll of BW 120 film yesterday so I will load up with some Tri-X and search for some local baristas to talk with and see what I can glean from a few captures on film.:)
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Dave,

Espresso is often measured in ml, or ounces, but usually no more than 2. A lot of people now use digital scales, as volume is seen as less precise ¯\_(ツ)_/¯. Typical espresso "doubles" are 15g to 21g of coffee in and 25g to 40gr out. There are folks who go way beyond these limits, just as in photography :cool:. I'm a boring 17g in, 32g out or thereabouts.

Oh, and the shot glass isn't for drinking! It's for dumping into the "customer's" cup, usually before adding the milk. ;)

Matt
 
N

nalye

Member
Actually I do drink directly from the shot glass since it's at home and no one cares 😁
And yes, I also am boring with a 17g in and 34g out in 30s game... The black thing under the glass is a Felicita Arc scale.
 
P. Chong

P. Chong

Well-known member
My espressos are typically 14.5g in, 30-32g out, depending on beans. Typically an extraction recipe of 1:2 is considered espresso. 1:1 a ristretto. and above 1:3 is considered a lungo. Shot timing is usually 25-30s, though I sometimes like longer draws up to 40s, and a long preinfusion. An Americano is a shot of espresso diluted with hot water.
 
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M

MartinN

Well-known member
Up it goes. My ECM burned its heater/boiler after a few years and I discovered that model was discontinued with no available spare parts. So up it went and to the metal recycling. Now I have a new machine ( not ECM), and am crossing my fingers. Sometimes expensive things are so devastating. Think about that.
 
A

anyone

Well-known member
MartinN said:
Up it goes. My ECM burned its heater/boiler after a few years and I discovered that model was discontinued with no available spare parts. So up it went and to the metal recycling. Now I have a new machine ( not ECM), and am crossing my fingers. Sometimes expensive things are so devastating. Think about that.
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Bummer. It's always sad to see when a company does not offer repairs. Which one did you choose now?
 
M

MartinN

Well-known member
anyone said:
Bummer. It's always sad to see when a company does not offer repairs. Which one did you choose now?
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Ascaso Steel from a country not associated with espresso. :rolleyes: So far no problems. I was a cheapskate and chose the ’most affordable’ ECM which was not a good decision.
 
M

MartinN

Well-known member
Now I found that damned machine. It was ECM Botticelli II generation. Not bad at all, when operating and certainly not cheap for me. I still have both groups. They are functional and standard:)
 
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M

MartinN

Well-known member
Damned repair boutique. They stated the heater is unavailable and I believed. Seems a company in Netherlands have a spare heater element. So unprofessional crew here in Finland. :( Too late though. Glad I did not try DIY repair, the overheating and malfunction was serious enough.
 
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nalye

Member
Have you tried contacting ECM directly? I once wrote an email to them and they did mail me a spare part. Granted, I also live in Germany but they should be able to do you a solid if you ask nicely.
 
M

MartinN

Well-known member
nalye said:
Have you tried contacting ECM directly? I once wrote an email to them and they did mail me a spare part. Granted, I also live in Germany but they should be able to do you a solid if you ask nicely.
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No , I had the machine two times to a ’professional’ shop in Finland, and they stated no boiler was available, and my model was discontinued. I believed them. They were professinals.
 
P. Chong

P. Chong

Well-known member
I have had my Elektra Micro Casa a Leva pulling espresso almost every day for the last quarter century. It looks tired, wearing a heavy patina on its gold and brass body, but reliably delivers the goods. Needs some TLC (cleaning, new gaskets) every once in a while, but that’s it.

I am not a professional, but you should be able to replace the boiler in the ECM. Though a new machine is nice too! Dante will be happy.
 
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dave.gt

dave.gt

Well-known member
P. Chong said:
I have had my Elektra Micro Casa a Leva pulling espresso almost every day for the last quarter century. It looks tired, wearing a heavy patina on its gold and brass body, but reliably delivers the goods. Needs some TLC (cleaning, new gaskets) every once in a while, but that’s it.

I am not a professional, but you should be able to replace the boiler in the ECM. Though a new machine is nice too! Dante will be happy.
Click to expand...
 
P. Chong

P. Chong

Well-known member
no. Mine is a lever machine. Like this. iPhone pic taken about 8 years ago. The patina has become more pronounced now. And I modified the Mazzer grinder to a single dose machine

E54F9EE3-DC69-45BA-9AB2-ACD69FD9F632.jpeg

The boiler is exposed. And the machine gets real hot!
 
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