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  1. Espresso troubleshooting - How To
    Recently I've been having a problem where my shots are running just a bit fast, 18g 36ml 25 - 27 seconds, as soon as this problem started I was quick to blame just about everything to get to the bottom of it and started with the puck, analyzing the puck afterwards I noticed a darkening of the...
  2. Gaggia Forum
    I have the weirdest issue. I'm getting channeling at the exact same spot everytime I pull a shot. It's about 1cm to the right of the handle, regardless of basket and coffe amount. I even tried tamping incorrectly, still get the same issue. I've recently replaced the gasket for one of those blue...
  3. Coffee Lounge ☮❤
    Had enough water let in my Pavoni for one last cup. Already made a few which went ok (inc. a vid which decided to focus on the wall behind.. ) Anyway, ground, stirred and tamped but it looks off. Wasn't entirely happy with the tamp etc. but pulled it anyway to see the effect and show why a...
  4. Barista Skills for the home enthusiast
    Hi all, I'm noticing some consistent issues with channeling and a slight leak around the portafilter when extracting. I've installed a new blue cafelat seal just a few weeks ago so it really shouldn't be that. My technique will probably be playing a part in the channeling, however the location...
  5. Gaggia Forum
    Hi All, First off let me say, fantastic forum you've got here, you've already helped me so much with my technique and equipment. Unfortunately iv'e got a bit of an issue that i'm not sure how to address... but firstly, what i'm working with - - Gaggia Classic circa 2003: reconditioned by me...
  6. Barista Skills for the home enthusiast
    I've recently started stirring the grind directly in the portafilter, then tramping and am getting sigficantly faster shots. Previously I was grinding, tipping the grind onto a square of folded paper, breaking up clumps with a paperclip then tipping the grind into portafilter, leveling off...
  7. 🪛🔧 Technical | Faults | How-to's ❓ℹ
    Have just modded my bodum bistro grinder to the point where it can produce grounds as fine as those of a store-bought bag of espresso grounds (an italian company, can't remember which though). Seems fine enough to me anyway, and far finer than it used to produce. I can't afford to upgrade so...
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