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Found 6 results

  1. Ok maybe it's a dramatic title. Firstly I'm happy with the coffee I'm producing. If I taste bad things I can tweak and get away from them easily enough. Thing is I'm not sure why the things I do work and that's what this is about. I've been trying some coffees recently pulled over 60 seconds at a 1:3 ratio and in less time and a different profile to a 1:2 ratio or a touch above. Long profile is: Pre-infuse slowly to 2 bar over 13-15 seconds, slowly rise over 15 seconds to 9 bar, slowly decline to 6 bar until a 1:3 ratio. Shot takes about 60 seconds. Short profile: Pre-infuse at 2 bar for 15 seconds, rapidly up to 9 held for 5 seconds and slowly down to 6 for a 1:2 ratio (or a touch more) in about 40 seconds. i.e 18:40 in 40 seconds. Grind is unchanged for these two profiles. I've found all the beans I've tried this with these profiles have been very good aside from a darker roast which was bitter (but more on that later). Cartwheel LSOL: Long profile: a very slight boozy note, soft fruity acidity, milk chocolate, smooth and creamy. Flavours integrated and balanced Short profile: Fruity acidity, milk chocolate and buttery mouth feel. Intense. Flavours pretty much the same buy more 'layered'. Rocko Mountain from CC: Long profile: subtle strawberry, peaches and milk chocolate, very integrated and balanced again. Short profile: boozy strawberry hit chocolate finish. Brazil Mahogany roast blend from CC: Long profile: dark toffee and honey, bitter chocolate. Short profile: Bitter. Ashy. Burned sugar. The Brazil one confuses me. No matter what I do with ratio and temperature if I pull the shot at 9 bar at any point I get a lot of bitterness. The only way around it is to coarsen the grind so much that the shot almost gushes through in about 25 seconds and doesn't really taste of anything. That IS of course unless I pull the shot for 60 seconds and increase the ratio! This makes absolutely no sense to me as I should surely be getting more bitterness not less at a longer ratio and finer grind. With the Brazilian I altered the long profile by limiting it to a max of 7 bar and the bitterness was much reduced. At 6 bar it's gone both at a 1:3 and 1:2 ratio with both profiles. Should also note I tried a 1:1.5 ratio with no real improvement and a straight 9 bar ordinary extraction with equally disappointing results. So what is going on here? People say a shorter shot is good for the light roasts, which means coarsening grind. That drops extraction at the same ratio? With both of these profiles am I increasing extraction compared to a standard straight 9 bar shot (1:2) after pre-infusion? Why does the Brazilian behave as it does and how would I tweak things without limiting pressure, just out of curiosity? Is there an equivalence to limiting pressure to 6 bar -- coarsening grind seems close but extraction seems so low there's not really any flavour, it's just a smooth rich shot all about body and mouthfeel. Why does the same grind and an extra 20 seconds to the shot time not really alter flavour much, just seems to dilute? I guess I could test this by adding water to a short profile shot...
  2. Hello all, I am looking at the Lelit Bianca machine given its favorable reviews and unique place in the market for size/performance/price with pre-infusion and profiling capabilities. I see that the alternatives today are much higher cost - Dalla Corta Mina, Vesuvisus, Rocket Nine One, La Marzocco GS3, Slayer, etc. Are any new machines with profiling in development by the E61 manufacturers - ECM, Quick Mill, Profitec, etc? Thanks!
  3. This impresses me, the idea of being able to see precisely how much pressure I'm building up in the chamber before applying pressure: https://www.lamacchinadelcaffe.com/en/ricambi-la-pavoni-esperto.html. They advise that they are made to order for whichever diameter you need, so what looks like a well made lever and a brass piston in my post-millennium machine.
  4. Check out the new profiling toy from QuickMill - http://www.quickmill.it/eng/domestic-coffee-machines-group-e61-quick-mill-model-andreja-profiles-1.aspx On sale at Bella Barista for £2895 inc VAT - https://www.bellabarista.co.uk/quickmill-andreja-profile.html Looks great apart from the use of Comic Sans for the model name on the front of the drip tray!
  5. I was just wonder if anyone had played with profiling and decided on some generic traits. E.g. Soft in, soft out will mellow the shot, high straight in will brighten it etc. im still getting used to the machine so have used as simple profile to start, 8sec at 4 bar - 21 sec at 9 bar just while I get everything else consistent. Then I can play with profiling properly, with it being the only variable
  6. Curious if anyone here tried that? not that current grinder design allows for this on-the-run, unless you have an easy way to change your grind setting (minor changes) whilst grinding. You can of course do a batch mix where you grind say 3/4 of your normal dose at for example setting 100 and then to the other 1/4 at setting 102 or smth similar. I can easily 'profile' on the run (manually or automatically) on the ZR, but I'm curious if anyone tried various grind mixing before? T.
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