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DayZer0

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About DayZer0

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  1. I've now settled on the 5 hole tip for my Mechanika Slim. I don't think it makes a better drink, but I think I enjoy the challenge of taming the extra power and pretending that I'm a real barista! If I do 200ml of cold milk for a Latte, it takes about 20s. Perhaps the 5 hole is also more manageable on the Slim compared to a Synchronika because the boiler pressure is about 1.4 bar (vs 2.0)? The 5 hole only becomes a real struggle when trying to do 100ml in a small pitcher - but still doable if you get the angle right from the start.
  2. Same, I don't remember there being any choice. I just screwed it in until it was tight.
  3. I'm pretty happy with the taste of my espresso. I was just interested if anyone has a picture of the 'high temp dark ring' phenomenon. Purely out of curiosity because it's written often but never shown! Sent from my SM-G975F using Tapatalk
  4. Yes. I'm assuming that my puck temp is relatively flat, about 1 degree below the GH temp. I suppose this means that my brew temp at puck is roughly what my 'settled in gh' temp is. Should be easy to remember! I'm not actually concerned about hump/flat, my goal was just to understand my machine better. My only nagging doubt is this. Is my ECM machine really performing so differently to the Rocket. Or are there issues with my GH temp measurement with the Coffee Sensor. Hard to know for sure unless I actually measure puck temp like you did! Sent from my SM-G975F using Tapatalk
  5. Yes. I'm assuming that my puck temp is relatively flat, about 1 degree below the GH temp. I suppose this means that my brew temp at puck is roughly what my 'settled in gh' temp is. Should be easy to remember! I'm not actually concerned about hump/flat, my goal was just to understand my machine better. My only nagging doubt is this. Is my ECM machine really performing so differently to the Rocket. Or are there issues with my GH temp measurement with the Coffee Sensor. Hard to know for sure unless I actually measure puck temp like you did! Sent from my SM-G975F using Tapatalk
  6. I've read many times that a dark outer ring in the crema suggests that the brew temparture was way too high. However, I've never managed to find pictorial examples of this online. Trying to make sure I understand the difference between too high a temperature and that ideal tiger striping. Can anyone help? (p.s. I know crema analysis isn't everything, but I'm just intrigued given that I've never seen a clear demonstration of something so oft repeated) Sent from my SM-G975F using Tapatalk
  7. Excellent thread thank you! I had a few related thoughts: The 1.1 bar vs 1.5 bar comparison was particularly interesting as it somewhat mirrored my experimentation above. Your graph provides an interesting answer to that common question of 'how does GH temp relate to puck temp'. Is it correct to conclude that the delta here is related to the boiler temp (really the HX water temp)? I.e. HX water being much hotter than GH means a 2 deg difference and cooler HX water (but still above GH) might be only 0.8 to 1 deg. It's not as simple as assuming it's always 2 degrees! Now that i'm
  8. Good tip. I've always been rapid with the lever thinking that helps suck out more water and have a better knock out. I'll experiment Sent from my SM-G975F using Tapatalk
  9. I was thinking about this thread again today. I've been finding that my pucks almost always knock out in two discs. Even if it comes out in one knock, the puck is clearly fractured in two halves in the knock box. The top half is always very dry. The bottom half looks darker / moist and tends to leave the odd clump like in the PF similar to OPs photo. This is with a straight walled Vst. Sent from my SM-G975F using Tapatalk
  10. Hi I have an ECM Mechanika and use 18g VST and most of my knock outs look similar to that. It tends to be a tiny bit better if: Dosing up to 19g When pulling longer shots at the same grind size - e.g. 30g shot wont knock out as cleanly as when I go for 36g The beans make a big difference also. I love BB's blends (I normally use Gaslight), but I have used coffees from elsewhere that knock out cleaner than those from BB. I don't understand why this would be! In any case, no impact on flavour. I would generally rinse my PF anyway. However, I might still brush out
  11. Hi All I just wanted to share some experiences playing with my machine and a coffee sensor in recent months. I’d be interested if these observations are in-line with others and if you agree with the hypotheses. For many of you there will be no revelations here! Coffee Sensor initial observations 1) I got the black one. It was very easy to install and blends in well with the machine, probably because it matches the black valves. 2) The machine takes a lot longer to heat up than I original thought. It might hit target boiler pressure from cold in 20 minutes, at
  12. I realised the current lockhills differs from what was originally shown in this thread. It's now 26mg/l of Ca for example (rather than 20). Is this 'updated' version still OK and espresso machine safe? Sent from my SM-G975F using Tapatalk
  13. How did you get on pulling some shots? I have the same machine and it cycles 1.5 to 1.35. This is how it came. At one point I opened up the machine and reduced it slightly. The cycle was perhaps 0.1 lower. But it seems to have drifted back up. After a long idle I need to flush 100ml to stop boiling. I've ordered a coffee sensor so will let you know if that shows anything interesting. Sent from my SM-G975F using Tapatalk
  14. Understood. I think I've realised a fundamental misunderstanding of the machine that led to my earlier question. I thought there was a seperate water circuit used to to warm the group rather than water cycling back through the HX. This meant I imagined a very simple system where water went straight from the tank to the HX to the coffee only when the pump was on. Hence I imagined a fixed volume of water 'sitting still' in the HX tube becoming superheated. In reality I think the water cycles through the system and this means that when the pump starts you are also mixing super heated water wit
  15. Wow thanks Dave. That was very interesting. Do you or anyone have any good links to explanations of the hx system used by ECM (this machine in particular is even better). I'd be interested now in learning more about the engineering (than the very high level HX graphics you see) In terms of the tests you describe. I think I'd need to invest in a Coffee Sensor for the group head to do that level of testing. Maybe a project for Jan! Sent from my SM-G975F using Tapatalk
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