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SandyG

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About SandyG

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    Green Bean
  1. I have solved the problem I was having with brew time. I changed my brand of coffee beans and now I can get the desired brew time. Who would have thought that beans could make such a huge difference. Thanks for all the advice from the different authors.
  2. Thanks John. My whole point was that keeping the ratio of grind amount to extracted amount was 1:2. I use a scale to measure the weight in gms as well as final total. This is pretty constant, but as mentioned, using different parameters besides increasing my pour time manually, I cannot get past 17 secs max from start to finish. Will be trying some new beans from a different roaster and see if there is any change.
  3. My taste is a bit sour at 17secs but I was concerned that most videos, plus the instruction book that comes with the machine all mention an extraction time of 25-35 secs, and my time is so much less. My point is that I cannot get it longer than 17secs, no matter what parameters, besides manually extending the pour time I use. Then I’m getting more than 60mls for a double shot.
  4. Thanks for the tip. Will try that Thanks for the tip. Will try and see if that helps.
  5. I use a single wall, single or double shot basket to extract my espresso. For my single shot I grind approx 9-10gms and extract approx 18-20gms of espresso. For a double shot, twice the amount for a single shot. Thus my extraction ratio of 1:2 is spot on. However, the problem I have with a single shot is that I cannot get past 13secs from start of button press to end of extraction. With a double shot the max time I can get is about 17 secs in total. I have tried using a finer grind setting, even down to 1, as well as varying the tamping pressure. If I go too low on finess and too much tamping pressure, then my pressure gauge will be into the over extraction zone, and still not allowing me to get over 17 secs for the double shot. Having watched numerous videos, the ideal setting on the pressure gauge should be between 11-12 o’clock. If I manually increase the extraction time to 25-30 secs, then my volume of extraction is way over the 60ml for a double shot, and the ratio of 1:2 is then out of proportion. Could there be something wrong with my machine? Has the solenoid got anything to do with this problem? My unit is new and has been doing this from the beginning. Any advice would be welcomed.
  6. I use a single wall, single or double shot basket to extract my espresso. For my single shot I grind approx 9-10gms and extract approx 18-20gms of espresso. For a double shot, twice the amount for a single shot. Thus my extraction ratio of 1:2 is spot on. However, the problem I have with a single shot is that I cannot get past 13secs from start of button press to end of extraction. With a double shot the max time I can get is about 17 secs in total. I have tried using a finer grind setting, even down to 1, as well as varying the tamping pressure. If I go too low on finess and too much tamping pressure, then my pressure gauge will be into the over extraction zone, and still not allowing me to get over 17 secs for the double shot. Having watched numerous videos, the ideal setting on the pressure gauge should be between 11-12 o’clock. If I manually increase the extraction time to 25-30 secs, then my volume of extraction is way over the 60ml for a double shot, and the ratio of 1:2 is then out of proportion. Could there be something wrong with my machine? Has the solenoid got anything to do with this problem? My unit is new and has been doing this from the beginning. Any advice would be welcomed.
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