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Running a little blonde. A bit of a cone on this one, I hadn't seen this sort of shape before.
Roastco espresso beans, 20g VST basket.
Tri-colored Heron feeding on menhaden on Horsepen Bayou. Unusual in that the first strike apparently missed but instead of hitting reset, the bird pursued its target until almost its whole body was submerged. Came up with the fish and never lost its grip on the pole.
Collaged monotypes on paper
60 x 30cms approx
Part of Rich Seams exhibition work.
See album for details of inspiration.
And more monotypes here
Texas National Guard's CERFP Extraction Team Training for their certification in Volk Field, Wisconsin. Once certified, the unit will be 1 of only 17 Mass Casualty Response teams in the United States. Photo by SSG Malcolm McClendon
14/10/09
".....this won't hurt a bit... now say Aarghhh!!!"
Many thanks to my dentist Jane for being such a good sport and posing this shot for camera with a nasty big pair of tooth extraction forceps :D
I personally prefer the old fashioned method of extracting teeth.. although this way does look a little more hygienic!
As you have probably guessed I had a Dentists appointment today, the good news is that everything was generally ok... the bad news was that I have a chip in the enamel of one of my teeth and that's going to need a filling next week :(
A venom extraction demonstration at the Queen Saovabha Institute Bangkok (Red Cross Snake Farm) for the purpose of antivenom production.
MC-Helios 81H 50mm f/2.
The MH-60S Knighthawk returns to pick up the SEALs. Photographed during the Air Power Demo on Sunday morning.
To view a hi-res version and for more information visit my website:NAS Oceana Air Show 2015
This is how I make coffee in the morning. As one would hope with routines, both the speed and the results of this one are improving with time.
Espresso is the result of almost-boiling water at high pressure (~8 bars or 116 PSI) being forced at a consistent rate through coffee beans ground to a specific range of fineness.
This video doesn't show the grinding of the beans, distribution and tamping - basically, the first two-thirds of the process. This is just about brewing, the "fun" part.
What you're seeing here is a bottomless or "naked" portafilter (the tool which holds the coffee grounds) versus a traditional model with spouts. The bottomless PF is a great debugging tool for making espresso because you can gauge the quality of your grind, distribution and tamping by watching the brewing process.
When things go right, "pulling a shot" can be a beautiful and somewhat mesmerizing thing to watch. While practically impossible to perfect, the extraction in this video turned out pretty well in regards to the visuals.
Grouphead Flushing
Before extraction, it's recommended to "flush" the grouphead by running water through it. This brings its temperature down toward the target (roughly 200° F, in this case.) Additionally, the water pre-heats the cup.
There should be a minimal delay between flushing and extraction, since the grouphead temperature will quickly rise again if the boiler (heater) is on. I was relatively slow here, as I shot this video a few months ago. These days, I'm faster and there is much less idle time.
Brewing / Extraction
During extraction, it's good to see a deep reddish color, striations or "tiger striping" from the coffee coming out of the portafilter. It shouldn't be glacial, nor gushing in terms of "flow rate" - extremes on either end are undesirable.
Brewing should typically be stopped between 25-30 seconds, or when "blonding" occurs. There are also targets for ratios of extraction, i.e., 20 grams of espresso in 30 seconds and so forth.
I watch extraction runtime, but don't weigh the results to determine extraction ratios etc. Some roasters provide recommended parameters for their beans; e.g., 18.5 grams, with an extraction time of 28 seconds at 200° F.
In this case you're seeing Roastco "Oscuro Nuevo" espresso roast beans, perhaps 19 grams, being used in a 20g VST basket.
Results, Observations and Miscellany
There's a memorable 15:15:15 rule about espresso that I've heard.
• Coffee used within 15 days of roasting
• Grounds used within 15 minutes of grinding
• Espresso tasted within 15 seconds of extraction
In regards to appearance, good espresso should have deep color with some mottling, minimal bubbles and a solid layer of crema (an emulsification of oils from the beans) on the top; good crema should maintain its structure for around two minutes. If you're using a glass cup, you can also observe the layers as they swirl and settle within the glass.
In regards to taste, good espresso should be almost sweet, typically with hints of chocolate, butterscotch and whatever other colourful language roasters like to use to describe their products. What I look for is a natural sweetness, light acidity and ultimately an absence of excessive bitterness (water temperature too high) or sourness (too low). A one-second difference in extraction time can also have a notable effect on your results, in terms of balance and strength of taste.
I've heard people recommend consuming a shot in three sips, to enjoy the separate layers. Crema is unique in that it's a concentrated mix of the oils in the beans, and can be fairly different than the underlying coffee.
A fresh roast is critical to quality. From my experience, the consistency and quality of extraction goes downhill toward the two week mark. Then again, the last beans from my grinder always seem to produce fairly-runny extractions; perhaps there's something to the weight applied by the beans stacked above during grinding. At present, I go through an 8-oz bag of beans in about a week.
This is effectively what I've learned thus far about making espresso. I get pretty consistent results, and ideally, espresso that is quite tasty. I don't plan on opening a coffee shop any time soon, but I'd like to think I can make something close to my professional neighbours in terms of taste. I think I still make stuff that's a bit on the acidic / bitter side, but I'm working on it.
To close, quoting former comedian Dennis Miller, "'Course that's just my opinion, I could be wrong."
this is an artificial human face blended with one of a Tiger.....
thanks for looking in....appreciated....best bigger......hope you have a Great Week
© Jim Gilbert 2015 all rights reserved
Interesting that the Oriole clearly knew what a rolled up leaf means. The approach on this end didn't work, but he didn't give up.
New Jersey Audubon Scherman Hoffman sanctuary, Bernardsville, NJ
Day: 044/365
Hit n Run's feet barely even seem to touch the ground as he races toward the Blackhawk with Cobra troops hot on his heels.
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The catalog styled stuff is cool but I've been dying to do a story-shot lately! That's really were my passions lye.
MOC WARS 2020! Clunkers! Fellowship Of The Brick!
A small utility ship sent into "uncharted" asteroid fields to measure their richness in valuable minerals, prior to company acquisition.
A dangerous job for the pilot, given the lack of basic safety features, and the constant threat of inhospitable "natives". Fortunately, the company fitted a gatling gun on the rear of the ship, so the pilot can protect the valuable cargo from pursuers, even if they have to climb to the back of their moving ship to use it.
Demonstration of extendable drill.
Literally... Brushing everyday will help keep the dentist away.
ps: To replace blood i used the one and only Heinz Ketchup (Yummy) :)
Explored: Best Position= 182