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Found 8 results

  1. Hi guys, I've started getting these high pressure water jets coming out of the shower screen. I've never noticed them before and so presume its new. Have done a full descale which hasnt helped. Any idea what causes this and if its a problem? It seems to be causing channeling in my puck (lots of dimples) which is making my shots taste bad. Video: Thanks!
  2. I have now set up a nice little coffee corner in my office at work. Comprising - Gaggia Classic, nicely modded by truegrace MBK Feldgrind MBK 58mm tamper other bits 'n' bobs I have just received a parcel of beans from Coffee Compass, inc some Monsoon Malabar and their CO2 Decaf. The MM was ready to go so I have given it a try. Feldgrind is on approx 1.2 turns from zero. Looks like a decent grind. 14g dose in double basket. Tried using the bottomless pf and it spritzed so much that I have to switch it off! Ended up switching to the double pf just to keep it in check. Still has signs of some serious channelling when I look at the puck which comes out quite wet. All very frustrating as I have hit a really good routine with my Sage and Macap at home. Feels like I am starting from scratch again. Any advice? Might try a bit of WDT as a the moment I am inverting the Feldgrind container into the pf and then tapping to settle before tamping.
  3. Hi, I really want to get something like the OCD to distribute my coffee grounds more evenly, as I think I'm having issues with channeling... but I definitely don't want to pay £150 either... Does anyone know of a similar version of the OCD but for a cheaper price? thanks in advance! Rory
  4. OK I've spent a long time working on this, and I haven't got it completely solved, so it's time to ask for help. I'm pretty sure I must be doing something wrong, so I've tried to describe my technique as well as I can. I'm using a Cremina 2003 (49mm baskets) and a Rosco Mini hand grinder. On the shelf and currently not in use are a Caravel and a Pharos hand grinder (I use the Rosco because the Pharos grind seems less even). My routine is as follows: 1) Grind 16.5g weighed beans 2) Tip from plastic cup into an Elektra double basket with an OE dosing funnel 3) WDT with a paper clip, doing little circles about the same diameter as the radius of the basket 4) A little side to side wiggling/shaking to move grinds into the middle and some tapping bottom of basket on counter to get a nice level top 5) Remove dosing funnel, usually a little tap on the counter to let the grinds settle into the gap left by the dosing funnel 6) Tamp with 49.4mm RB tamper, no idea what pressure but just what feels right. Basket is just on counter, not in portafilter at this point. 7) Put basket into bottomless portafilter, into machine, lever brought up slowly, then down until first drops show through bottom of basket, then lever up (the drops stop) and preinfuse for about 6 seconds 8) Firm pull resulting in about 30g coffee in 28-30 seconds, no shower screen imprint on puck, which knocks out dry and intact I believe I'm doing everything I'm meant to be doing, but I'm still getting channelling. Once in a while I get a nice central pull with no channeling, but I haven't worked out how to repeat it. I don't get spritzes ever really. Any tips or advice would be much appreciated! Thanks, Simon
  5. Gaggia baby seems to be picky and very sensitive to evenness of the puck. I have been pouring grounds on the same spot until the basket is full and there are no problems on other machines. However, it causes channelling and deadspots on my gaggia baby. So, if you're using Gaggia baby ,perhaps other models too, and get persistent channelling and uneven extraction, it's time to examine your distribution method. The effect of poor tamping is not fatal if the error is not so bad.
  6. Do any of the other DTP owners on here suffer from their shots always channelling? No matter what I do it seems that the right spout (always the right) of the PF starts pouring several seconds before the left spout, and the resulting shot is pretty sour. I'm currently drinking the Has Bean Bolivia La Linda beans, and I'm getting a lot of sour cherry flavours in my espressos. I'll describe my routine below, and if that doesn't help I'll strap my phone to my face and attempt to video it I'm only using the single walled, double shot basket that came with the DTP. I grind 18g beans on 4.4 on the original EK dial (shot weights and timings work out about right at this setting) into a jam funnel* sat on top of the PF. I then tap the PF on a tamping mat until all the coffee has fallen into the basket, and remove the funnel. At this point, I WDT with a straightened paper clip to fluff up the grinds and remove any clumps that might be present below the surface. I then level things out with my finger, and usually end up with a nice looking and reasonably flat basket. I then tamp with the included tamper, which seems to do a reasonable job, although I'm not sure it quite fits the basket as well as it could. I've experimented with nutating at this stage too, and while that seemed to help a bit, it definitely didn't completely resolve the problem. I have a Motta tamper on order, which might improve things a bit, but I've also heard of people getting on fine with the included tamper, so I think it's likely something else. Some people have also mentioned that perhaps the PF doesn't pour evenly, but without chopping the PF I don't have any visibility of what's going on under the basket. Does anyone else have the same problem? Or had it and fixed it? *As an aside, Lakeland's easy fill jam funnel (http://www.lakeland.co.uk/3802/Easy-Fill-Jam-Funnel) works a treat with 54mm baskets
  7. Having recently upgraded from a broken DeLonghi to a Gaggia Baby Class (instantly getting better espresso!) - I am beginning to become somewhat routine about my process: Purge the grouphead Measure out the coffee as the purging is going on (don't have a grinder yet) Tamp the coffee (now with my new Motta tamper) Knock off the water purge Slam the porta-filter in (barista style) Water back on Shot glasses under Stand back in amazement! Sometimes, I get such a thick luscious créma I have to eat it with a spoon, but other times I get a watery mess that fills the shot glasses in 3-5 seconds. I am using the same coffee, same PF basket, same technique, I've tried the kitchen scales to get the tamp pressure right, still real hit and miss. When it's good it's better than anything I've paid for in a shop (obviously as I did it) but when it's bad, it's...well...worse than cheap instant!!! Any advice Using: Gaggia Baby Class Lavazza espresso coffee (I will get a grinder when I have the money) Fresh water 58mm tamper Same technique Thanks
  8. I am getting consistent channelling on my Gaggia Classic at the 12 o'clock position in the basket (see pictures). It's really frustrating and I can't seem to get rid of it. I am dosing 19.5g into an IMS 26.5 basket, and then distributing with a home made WDT tool before tamping. I'm using a bottomless portafilter, and the pour always starts really nicely, coming through evenly with some lovely tiger stripes. This usually lasts about 10 seconds before it blows and gushes out. Has anyone any idea why the channelling always happens at the 12 o'clock position? Thanks
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