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Found 10 results

  1. If my grinder is currently set for an 18g VST basket, will that grind work for a single dose basket (eg. the stock Gaggia one)? My wife prefers the smaller single shot in the mornings, whereas I am on the double. Switching between the two is proving difficult, with the double dose grind setting choking up the single basket. Is that just to be expected? All input and suggestions gratefully received!
  2. ​Hello coffee brain I'm a newbie (but long time lurker) and recently took the plunge and bought an Expobar Dual Boiler, taking my Pavoni to work. I had no issues dialling in the grind for the Pav and could choke it very easily before finding the sweet spot. However with the Expobar I've set the grind as tight as I can (empty grinder, hear the chirping, back it off about a tiny amount about 2 minutes anticlockwise), loaded up with 18g of 1 week old beans (Square Mile Sweet Shop in this instance), a heavy handed tamp and I get a full espresso cup - about 30g I think - in way less than 20 seconds. The extraction starts to show in about 3 or 4 seconds and seems very thin compared to the oily goodness I'm used to from the smaller basket and lever. The crema colour is good but drinking is too bright AND too bitter! I've been scouring the threads and tried the obvious but thinking I must be missing something... I'm going to try some different beans tonight (Gaslight that BellaBarista chucked in with the machine this week) but any tips will be gratefully received.
  3. Hello, I recently entered the magic world of home-espresso: now, I come from Napoli and I live in Geneva, so this basically is an attempt to survive the lack of proper coffee shops here and get something similar to my place's "caffè". So, I bought a 2015 Gaggia Classic, a set of non-pressurised baskets + a Naked PF from Edesia Espress and a Breville/Riviera & Bar Smart Grinder which I see got very good reviews around the forums and websites. Everything works fine, except I always end up with shots that come through too quickly. It's true that I'm looking for a ristretto, but I expect to be able to get a 15ml pour in about 20" at least, if I grind fine enough. Not the case: somehow regardless of how fine I grind my shots brew in more or less the same time. AND, another thing I noticed, while if I grind with fine-but-not-too-much setting my puck comes out pretty compact, while if I grind with finer settings it tends to break showing a kind horizontal fracture when I knock it off on my chopping board. I am tamping with a 58 tamper and I think I do it correctly, so I wouldn't know where to look. I'm dosing around 8g for a single and 15-16g for a double, but my scale is not 0.01g precise... I even tried fine-setting the burr to achieve the finest-possible grind (and I could tell from the noise of the grinder / speed ground coffee comes out of the grinder that it's actually grinding in a finer way) to attempt choking the machine with no luck. The coffee always comes out yielding 15 ml in less than 10 seconds, either with a single or double basket. Aside from this taste is fine, and also the crema looks ok. I just would like to get a "thicker" coffee feel. PLEASE HELP A RISTRETTO CRAVER!!
  4. Sage Smart Grinder Pro users - do you put 18g in your hopper and single dose grind or use the time function? For me I am having an interesting time balancing the grind size versus time to get the right dose. Clearly if I could dial the grinder in and rely upon it knocking out 18g time and time again (weighing the basket each time to be sure) then I would not be asking this, unfortunately I am chasing the dose in trying to hit the right shot weight and extraction time. Nothing you fine people have not mastered already I am sure...
  5. I have recently picked up a Sage Barista Express off a well known auction size for £330. A huge saving on the current best price of £549 new. The guy who sold it didn't really understand the machine and gave up on it, it's barely used. I have come from using the delonghi dedica ec680 and krups blade 'grinder' combo. I was expecting to have a long afternoon ahead of me dialing everything in but I was surprised how quickly I managed it. After reading up on the machine on this forum I opted for a grind setting of 4, quantity at the 2pm position. I gave the porta filter a good knock and tamped until the tamper edge was 1mm off the edge of the PF. After a few shots I have settled on grind size 5, quantity at 12pm, same tamp. I am using a medium dark Christmas blend from my local roastery, Redber coffee. (guildford). Fantastic machine, very easy to use, and the dial gives you a very quick indication of how well things are going. Most importantly the end result is head and shoulder above the burnt tasting, watery shots from my old delonghi. Thanks to all those you have helped me out in other threads in choosing this set up. It is perfect for my current needs and will allow a little experimentation in the future
  6. Ahead of me I need to season new burrs, dial in a super jolly and learn to use a Pavoni Europiccolo. I read conflicting reports as to whether to get supermarket beans for some of the above or something more fresh and relevant to it's intended use. Are there an fresh roast, good deals on respectable beans 1kg + that I can use for the above... just spending a Sunday playing with the new toys to hopefully reach something not awful?
  7. Hi all, I just bought a Sage Grinder Pro thanks to these forums as I was struggling to get anywhere with pre-ground beans on my Gaggia Classic (2006). I am however really struggling to pull a decent espresso shot, I think because of grind size. Ive descaled/cleaned the Gaggia thoroughly, replaced the group head gasket, turned OPV down to 9 bar, and yet I still can’t pull a decent shot. I have a pretty decent scale to weigh grinds in/espresso out, a calibrated tamp so I know I am using 30lbs to tamp every time, and a 14g standard double basket. The beans I was using today were roasted yesterday. I know this will impact flavor, however would using beans roasted recently impact grind/extraction time? I’m really just trying to dial in to the right grind size. These are my notes during grinding, using a Sage Smart Grinder Pro which is new to me and only a few months old. Grind size - grams of coffee in portafilter - espresso output in seconds Size 13 - 17.7 g - 49g in 20s Size 8 - 17g - 39g in 17s Size 5 - 17.3g - 37.7g in 18s Size 1 - 17g - 35g in 20s I then re-calibrated the burr to grind more fine by moving down by 1 Size 5 - 17.4g - 36g in 18s Size 1 - 17.7g - 29g in 22s I’ve seen videos where Breville tell you that you really shouldn’t need to change the calibration on the grinder right out of the box. I am wondering whether anything else can account for the too fast pulls? I still have yet to choke the machine in the slightest. The grinder also make a bit of a clunking sound & the hopper shakes a bit when grinding. I’m not sure if something about the machine is defective or whether I do need to keep adjusting the burrs. I don’t want to push it too hard as I’m unfamiliar with the machine. Here’s a pic of the last shot, I think I stopped it shorter than the others because I could see it was already blonding fairly early on but I wanted something to drink after all my troubles! Thanks for your help!
  8. Hi coffee lovers, Recently bought a baratza virtuoso preciso for my gaggia baby but I'm having issues with the micro adjustment slider. I've tried macro setting 10 and 11 with the entire range of micro adjustment settings but I very rapidly go from way too fast extraction to way too slow or even choking my baby! Anyone have experience with this grinder who can offer some advice? Thanks
  9. I'm waiting for a new grinder to be delivered, and got to thinking about dialling in. I don't particularly want to be wasting kilos of good beans dialling, so my question is are supermarket beans suitable for getting to a ball park area for grind size? Or does their stale/shelf quality render this pointless?
  10. Hi all, I could probably use some advice to check how I'm dialling the coffee in, particularly after yesterday's mahogany roast jampit hit didn't go so well. I'm doing straight black espresso with my la pavoni europiccola shot 1 G0 (grind setting 0) Dose 12.5g Tamp low result: 24g in 20 seconds good looking crema, watery mouthfeel, bland taste, a little dry/bitter & tannin. Hints of spicy rounded sweetness. Thoughts : increase dose to boost flavours. Grind finer to boost sweetness. next test in about 10 min. im thinking of trying g1/2, d 12.5, t low So, if you can tell me if I'm doing anything wrong or can give me some advice that would be great, thanks!
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