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11 GoodAbout Beemer
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Scotland
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Piano,sax,photography
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retired
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I use a double spout portafilter and am finding that the crema always is greater from the on the left spout. Otherwise the pour is equal in volume on both sides. Is this a common thing, what causes it and can it be corrected? Ian
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I have not had much success using a VST single basket so now when I'm on my own I brew and double spout pour two cups using a vst 21gm basket. Depending on how many cups I've had that day I might throw the extra brew away. My question is whether there is any detriment to re-heating the extra brew some hours later?
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Foam consistancy and quality
Beemer replied to Beemer's topic in Barista Skills for the home enthusiast
I'm amazed that I seem to be the only one who cannot hold a steaming mug up to optimum temperature. That said my wife can easily carry a boiled egg straight from the pan to my eggcup whilst I cannot. Ian -
Embarrassed to ask question about strength
Beemer replied to Beemer's topic in Barista Skills for the home enthusiast
Perhaps a look at my single origin Arabica bean purchases would be useful: Ethiopian Yirgacheffe Colombian Bucaramanga Rwandan Sumatra Mandheling Costa Rica Tarrazu Valley Ian -
I'm confused about the strength of my coffee after a brew is split into two cups. Double-spout portafilter 21gm generic basket filled with 21gm Mazzer ground coffee. Grind adjusted for 1:2 extraction 25second pull for 42gm So taking 7gm as the traditional espresso single, my basket, at 21gm, makes a triple. That said, does the double-spout to two cups mean that each person drinks an 11.5gm strength cup of 21gm weight? I ask this because I see so many discussing 15, 18gm basket brews that if the above is correct it means a double-spout gives two cups of just 7.5 and 9gm each Ian
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Would someone please explain why some baskets are ridged. Also are VST baskets really much better than generic, i.e. cheaper brands. Ian
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What E61 group thermometer to buy?
Beemer replied to Beemer's topic in Grinders|Machines|Accessories
Thanks for the info however this appears to be for a different Gicar model. I did read somewhere that there is a version for the duetto. Ian -
I have an Izzo Alex Duetto III machine that has a Gicar PID controller. This of course is measuring the brew boiler temperature but I would like to measure the E61 temperature. I tried the paper cup and glass thermometer trick but its too fiddly. Can anyone recommend a good group thermometer that I can insert in the group head front screwed socket? Another request is whether anyone has a link to an English language PDF of the Gicar PID manual? I can only find an Italian PDF. Ian
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Foam consistancy and quality
Beemer replied to Beemer's topic in Barista Skills for the home enthusiast
Mildred, Certainly a different technique to mine. I'll give it a try and report. thanks, Ian -
I always try to avoid overheating the milk when making cappaccino. I would like to know the temperature point at which I should switch from submerged steam heating, to semi submerged to produce froth? Just now I am either ending with too thin foam or, if I leave lifting the steam wand until nearly at the 'red line' temperature limit, it overshoots the temperature and then the milk does not taste so good.
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Yesterday was two years to the day since I ground my first coffee. I took this memento photo: There are just two of us in our house so not counting the brews for friends I think we have made good use of our £500 spent on the Mazzer. I see that the latest version is £599 phew! So £2000 on the machine + £500 = £2500 + coffee Mazzer counts a double as 2 which the two of us split so: 4000 x 9gm (single) = 36000 = 36kg x £24 (average price of 1kg) = £864 Total £3364/4000 = £0.84/cup So another two years from now assuming coffee price is stable (?) it will be only £0.42 Ian PS Why do I see three images instead of one?
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Why do I need to flush out remains of previous brew?
Beemer replied to Beemer's topic in Grinders|Machines|Accessories
I'll pass on the wiggle technique as after trying it I'm presently nurturing a scalded finger Ian -
Why do I need to flush out remains of previous brew?
Beemer replied to Beemer's topic in Grinders|Machines|Accessories
Thanks for the tips, Ian -
Why do I need to flush out remains of previous brew?
Beemer replied to Beemer's topic in Grinders|Machines|Accessories
Thanks I'll be trying this later today -
I have an Izzo Alex Duetto III and after each brew I blind filter backflush to get out the crud. However I sometimes have to do this up to five times before the water runs clear. If after a brew I did not water backflush say one day the next day's brew will have crud deposits in circulation. Is this a flaw in E61 design? How and why are grounds sucked into the grouphead? I do chemical backflush every two weeks. Ian