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Found 6 results

  1. I'm using a Sage DTP in combination with a Mazzer SJ. I'm pretty happy with the results. I drink almost exclusively (black) Americano. I'm sort of dialled in and getting a good crema with no bitterness or sourness. I use scales and aim for a 1:2 bean weight to espresso weight ratio (usually going over by 1 or 2 g). My question is, after having dialled in to this extent, do you attempt to 'fine tune' the dialling to seek to improve the flavour extraction - or do you relax and enjoy your brew without being too OCD about it ? (I'm experimenting with Rave beans and am currently on Italian Jo
  2. Hello everyone. I'm finding myself drawn more to pourovers these days, often leaving the espresso machine off of a morning and having a couple of V60s before heading out. I like savouring the coffee for a bit longer, and seem to have started cutting back on the milky drinks too. I'm currently considering moving away from espresso, selling the machine and grinder, and buying myself a gooseneck and different grinder (hey, I can always go back later!) One thing I really enjoy about coffee is swapping between beans and trying new coffees. Please excuse what's probably a very basic ques
  3. Read and discuss people ... http://europeancoffeetrip.com/pdf/5-LCwG-handling-and-dailling-in.pdf
  4. Hello all New to grinding my own beans and just bought and iberital which is challenging me! OK a few quickies: 1. In terms if dialling in, I managed to get a nice 21 sec shot earlier, so can I assume the grinder is dialled in? Bizarrely every shot afterwards was different, so presumably my tamp is to blame primarily? 2. Simple question, how do I clean the grinder? I'm hoping it's not a full in dismantle job, but I'm all ears :0) 3. Adjusting the grind - quite simply I've been adjusting while the grinder switched off and then restarting, this ok? 4, when swapping be
  5. With my new machine now installed at home (a commercial Faema Enova 2 group) I initially had some great shots with some Lusty Glaze. But I'm really struggling at the moment. The shots are blonding early, lifeless, tasteless, thin. I'm in unfamiliar territory here and need some more brainpower to identify possible root causes I do have new burrs on the Super Jolly, which have seen about 2kg through them. Maybe the burrs need more seasoning? Could that cause blonding? Also, I know that yellowing comes from low brew temperatures, but I have a suspicion that I may have the groups set a
  6. Hi everyone, just got a new barista express machine and having some issues dialling in. I am on the finest grind setting with around 17g coffee (2 oclock on the grind amount knob) in my double basket and I feel like I’m tamping hard enough. However when I extract a double cup, it takes about 10s from button press to seeing first coffee which then seems to come out too fast and the pressure gauge doesn’t go into the optimal region. Ending up with around 1:3 ratio in about 25s and the espresso has a thin crema with sour taste. I assume it’s under extracting due to too much water a
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