Hi, Just dropping in as I am just stepping back into the coffee world. I previously had an unmodified Gaggia Classic about 15 years ago. I treated it badly and my coffee education was limited and this foray died a death about 10 years ago. Limescale, rust, and neglect saw off most components of the Gaggia. This bad man stored his machine in such a way that 50% of bolts needed drilling out.
A recent trip to Naples restored my desire to make Espresso and I've been reading up and confusing myself. Before I used to grind x tablespoons of beans and output y volume of espresso (by eye). It was never great drunk as espresso but got by in the long black or as a cappuccino.
Now I am starting again, I am understanding I should be dosing with x grammes of beans, to produce y grammes of espresson in z seconds of time. I have a new machine / grinder and have been practising using 18g coffee beans, producing 36g espresso in 30 seconds (it took a while 'dialling' this in).
I'm not that enamoured by the espresso so far. I have very little sense of smell, and poor taste buds but coffee is one of the few things I enjoy. The shots so far are a little sour to my knackered pallet.
What I'd be interested in is attempting to replicate the typical espresso's I was drinking in Naples from grand coffee houses such as Gambrinus, to the back street Kimbo seller.
If anyone can give me some starters, then I'm interested in bean types / brands to try, dose rate, brew ratio etc for the typical italian espresso .
My set up is Niche Grinder, Lelit Mara, Naked Portofilter to get my distribution / tamping nailed and have currently been using Bella Barista Roastery Furnace & Flue (which I liked), and currently Milk Buster which is the one I'm finding a bit sour
So thats pretty much where I am starting this second dip in the water.
Good weekend all.