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Hi everyone, Long time listener, first time caller. I would need your help with the issue of struggling to get a decent crema on my espresso and it tastes under-extracted with different coffees of different roasting dates (fresh or 4 weeks). The technical details: Rancilio Silvia V3 (2009) Pressure at 10 bar, measured on group head Water temp 95-99 degrees measured on group immediately after heating element switches off (no PID, as the values show) IMS shower screen, old bulky screw VST 18g ridgeless basket IMS 12-18g ridge basket NS Mythos Plus (older model with the red mains switch) Brand new Eureka steel burrs (old burrs were a mismatched pair of badly worn TiN) Cleaned up, replaced stripped screws, installed new generation de-clumper (V-shape teeth) Seems to be grinding in good quality, no clumps Brewing details: depending on coffee profile 16/18g dose, 38/42g yield. Tried grind settings to achieve 20-35 second extractions, the result was the same regardless. Human factors: 5 years in specialty coffee shops as a barista, level tamping, no problems with channeling and extracting correctly. Tried distributing in different ways and I'm using Pergtamp (the Pullman one). Trying to figure out what could be wrong with the whole thing. Did anyone have similar issues, or could someone think of anything that might be off? Any help appreciated. I'm hoping it's something trivial, preferably human error from my side, because I would stop spending on spare parts for the moment purely based on the fact that I don't see the reward yet