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Found 6 results

  1. 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 silicone ones and also cleaned the entire machine yesterday, same issue. Could it be a faulty gasket? or what am I missing?
  2. 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 naked/bottomless pf is worth getting. For some reason my iPhone decided to go slow-mo shortly into this, hence the length, but it sounds great and works well as a slow-mo. Except for the damn washing machine finishing and beeping which spoils it.. ) When I looked at the puck in the pf afterwards, there was a crack on the edge nearest the camera and a delve on that side showing channelling down the side and an uneven extraction. To say that, it didn't taste too bad. Better shots will follow, and hopefully a video that decides to behave itself. The slow-mo sounds great though, with only the sound of the coffee hitting the glass (apart from the damn beeping part way through..)
  3. 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 of the channeling is in exactly the same place everytime and is also where the water seems to escape. I've made a video of the extraction and slowed the footage down (Slow mo at the end), the leak is on the left side of the portafilter. Password - coffee I've also attached 2 photos (separate shots) of the channeling location, 2nd photo is the better example but it's in the same location everytime
  4. 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, new group head gasket, new shower screen and a thorough backflush / decal. Also fitted a Rancilio V2 wand - Krups GVX2 grinder: all i could get at the time. Will buy a Eureka Mignon when Belle have them in stock again. - 58mm stainless tamper Also worth noting that I buy fresh beans from UE every week. Now, onto my problem. I got around to buying a bottomless portafilter and my god the channeling is strong with this one. First thought was a combination of shitty grind and shitty technique... the grind I can't do anything about but i practiced with about 250g worth of beans the other day and every single shot was still a miss. Tonight I decided I was going to take the shower screen and group head out to see if they needed a clean. They were pretty much spotless but when i ran some clean water through i noticed that, with the shower screen in place, there were 2 steady streams of water and only a few holes were it was 'showering.' I thought this might be an issue as when I'd googled a video earlier to make sure i put the screen on the correct way i came across this video : which shows a nice steady shower of water coming through. I sorta figured that, if there's a heavy stream coming through the shower screen then undoubtedly it's contributing to my channeling issue. Any thoughts greatly appreciated. Kind Regards Rob
  5. 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 flat, then tamping. This method was getting fairly consistent results although I was not using the same dose as I was grinding (as I was leveling off part of the dose). I'm weighing the beans prior grind (16g), if I stir the grind in the portafilter the shots are taking 15-20 sec. If I break up the grind then pour it into portafilter, level it off (as best I can), then tamp I'm getting shots lasting 25-30 secs. I'm not shaking or banging the portafilter. Are the results from stirring in the basket caused by channeling? How can I tell? Is there a better method of stirring the grind in the portafilter? I'm currently using an unbent paperclip. Any suggestions on how I can improve would be greatly appreciated
  6. 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 this will have to do for now. Anyway, with a new non-pressurised basket and a gaggia classic, I pulled a test shot. I tamped pretty hard, almost as hard as I could, and then flicked the switch. For the first couple of seconds all looked good, nice brown mouse tails, but then cream-coloured foamy water followed quickly and filled my espresso mug in a few seconds. What has gone wrong?
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