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About Olek

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    Tamper Master

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  • Location
    Paris (almost, 15 minutes from)
  • Interests
    Music, technologies, mechanics, dance, nature, human relations
  • Occupation
    only pianos I could say, some takes very long hours to be made musically enjoyable and good looking
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    none, and no Facebook either (and I do not watch TV ;)

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  1. I remind why I prefer to have max pressure at the start , it send the fines at the bottom of the filter and the extraction is slower, with more crema.
  2. Have a look there : http://espresso-for-geeks.kalaf.net/features/pressure-profiling/ I had to add a strong resistance parallel on the dimmer to have my pump more responsive. I find the information on here I guess, but sorry no link I can think of. Before that the pump (Ulka) did make a bad noise at slow regime. When testing with a gauge I could have 2 bar for quite some time, but the pressure keep rising anywyay the resistor lower the resistance the dimmer have to work with. I can have a look tomorrow on the setup
  3. The pressure created by the pump is accumulating the dimmer allows a slower rise that is all. I did not find much advantage in trying to make a pre moistering with low pressure, in fact this is happening in normal functioning I presume, just faster . The pressure from the pump is may be 9bar but I suppose it is as show a gauge it raise progressively ,may be because only small amount of water is put under pressure at each vibe, and the circuitry do not hold pressure until 9 bar is attained, only the coffe in the filter is restraining the water flow and allow pressure to rise. Re
  4. Hello, I think the dimmer allow a slower ramp, pression wise, but it does not change the behavior of the pressure so much (there is a ramp in any case) I did not notice a better extraction with the dimmer, but I am far from being an expert . There is in the end 2 effective positions, I would say, minimum (checked with the pressostat ), then turn the knob to the max position. Time is still 30 sec or little more eventually I have the usual V4 pump, not avensys, I had to add a resistance to help the dimmer Regards
  5. The only soluce I find with a single boiler is to have a thermometer probe at the bottom (external wall indeed)of the boiler, and manage the starting temperature by heating with the "vapor" button . It is possible on my simple Reneka may be not on more evolved machines. So for instance I heat up to 96 and keep the button inserted while the extraction goes, which make about 2 deg less in the end . If I do not heat during shot the loss is about 5 6 degree depending of the room temperature I guess.
  6. I had a sillicon foldable funnel, it made a perfect joint, the small cylinder is made with an aluminium foil. Does not look very pretty but it is efficient hermetic You may had some static electricity if the grind get stuck. May be adding a ground to thebody of the grinder helps (? but there is a place to add a ground under the Mazzer, in fact to rely all electrical equipments of the bar) grounding the PF at some point (?) just ideas. Good nite
  7. BTW, John, is the steel cup of the Niche laid on the ridge of the basket ? My cello cup I made tend to make a small opening all around I have to be sure getting rid of. I ordered a steel cup, to be cutted to diameter, but alas never received it ! Niche sells them 22 GBL plus the same for post, which is too much Open basket extraction "decent" with 8.5g ,,even less (7g ?) I think I made videos. ( I tried 6g for fun but nope ) See I did not invent :
  8. I do not believe the mini whisk may help, may be with nails soldered at the tip. If you have a Niche you have the steel cup, you do not use it to shake the PF ? My Mazzer SJ with distributor gives good grind I made a metal cone to send the grind mostly in one recipe of the doser. WIth that "mod" I can obtain 9g in 9g out (a pear is sending compressed air to push the grind out) Channels polished , small metal tube made for a small quantity of grind The pump moves the last beans at the end of grinding, and clean the undersize (if not a lot of grind goes there and may give
  9. Personally I find it to be the first tool giving me good 1 cup extractions with my Ascaso basket and 8.5g BUt I suppose that the shaking of the basket with the grind in it is yet helping to have homogenous grind in the bottom WIthout the tool I had to use more grind to have a result. Regulation of deepness indeed, with basket changes or beans, but I did get used to that
  10. Repartition is more important than the tamping, the tool do not much repartition , it creates a small thickness that is pressed. Some grind is moved but really not far, with the normal use. way more in reverse. I have used it without any prior repartition, but in the anticlockwise direction, and it work somehow (normal direction is necessary to finish) But I take no risk and use a finger to spread the grind before that. But I had to make my ( cheapest, about 13€) tool less large in diameter, so it pass the ridges without getting stuck in it
  11. About channeling, something that I was said : a too thin grit or too much pressed puck is prone to channeling, because the puck is too much resisting to the pressure, the water look for any defect to pass. light roasts are known to be difficult . may be blendinc can help at times . A low pressure at the start opens the puck, and it flows more easily then (too fast, for me generally) too large gap : lot of water motion Hope that helps
  12. I agree the size of the gap (and the grind) play a role. I like the puck to raise enough so I see a small imprint, nor pronounced. But also a clean grid , the underside of the grid is covered with sticky oils before cleaning with some crystals or pullycaf The initial pressure at the beginning of extraction push on the puck, send the fines at the bottom. may be a too slow pressure raise is wrong ?
  13. Did some ever tried to use counterclockwise the distribution tool, so to have a deeper mix of the grind ? The tool is compressing the grind more or as much as it moves it , when turned in it's normal direction. so it do not guarantee a good deep distribution. I find that shaking the basket (small fast motions up and down) make a good start, and the distribution tool works better in that open grind.
  14. I also did find an easy method, but one may have a distribution tool. Mine have 3 lips, I dont know with others but that mean if I turn it counter clockwise it mix the grind a little dip, but more important, it moves some grind toward the centre of the basket. SO I had very good result with a weighted dose (I think 8.5 or 9g) I turn the distribution tool counteclockwise first then the normal direction.
  15. the goal is to have the puck top high enough to avoid too much water motion above it.(I think) and of course the center compressed.
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