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Found 14 results

  1. Well, the title should say it all. Inspired by the Rate My Brew Slurry [RMBS?] thread, this is for those of us who don't have a slurry and wouldn't know how to rate one if they did Here's a pretty typical example of my regular puck:
  2. Hi im new to coffee and am still getting to grips with my BY, I seem to have the grind and dose about right however my coffee puck keeps getting stuck to the shower head 😒 any tips ops what might be wrong ? thanx
  3. I always examine my pucks after pulling a shot. the pattern in the attached photos (where the bottom of the puck has two differently coloured sets of areas) is almost always the case for me. Usually the darker patches are around the perimeter with lighter patches toward the centre. I do not get any spritzers while pulling the shot. I'm not sure if this is normal or not or why there are patches of different colour. Is this a distribution issue? K.
  4. So I had this problem for a while, and couldn't quite figure out what was happening. I ended up making a 'wiper' that would create a crater in the center of the puck before tamping, but this wasn't ideal and didn't always work to boot. Today I decided to try and fault find, and I swapped out the IMS screen I have in there for a bog standard e61 spot welded one, didn't really expect it to solve anything but was my first point of elimination. Anyway I locked in the PF and then remembered I hadn't flushed, pulled out the PF and when checking to see if the puck had got any water on it already I see... Shower screen indentation... bugger me that was the problem all along. The puck had been too close to the screen, so there hadn't been enough room for the water to form over the top of the puck, so it just went directly from screen to puck, missing out the 'blank' in the center and causing my dead spot. I was dosing 18g in a 18g VST, and going down to 17g gives a much better pour. I think this is also a symptom of when I began to tamp lightly, I found great benefit in that it was much easier to tamp evenly with a light tamp, and achieve the same light pressure each time, but being that the puck is larger it may well have been the root of my center dead spot. Anyway, lesson learnt.. onward.
  5. I have a Gaggia new baby. And using Lavazza Rossa coffee, pre ground as I work full time. What would be the required amount for one black americano? My filter basket I believe is double it has a number 12 at the bottom. I never fill it to the top I use about 1 and a quarter aeropress scoops which is just under, as if I go to extract the coffee filled to the top it doesnt come out well. After the extraction which I take 23 seconds using two shot glasses, I take the portafilter out and there is a little water inside. Should the finished coffee be completely dry? Cheers Garry
  6. Totally love my new Cherub. One thing I have noticed though is that the spent pucks are soaking wet. My old Gaggia Classic left them bone dry, and they went straight into the knock box, leaving the basket as clean as a whistle. Now I am left with a soggy mess each time, and have to wash the basket after each pull. Is this a feature of the Cherub do you know, or do I perhaps have a fault here? Best wishes, Ray
  7. Greenblood

    Puck suck

    As I'm a newbie, about to hopefully buy a lever machine and doing tons of research... can I ask about puck suction? I.e., it seems to me that as the lever is bought down and the piston above the puck of coffee raised, a negative pressure is created directly above the puck and therefore air is drawn into this area just before the water inlet port is uncovered? Is this correct? Does this create issues with channeling through the puck in the subsequent pull? Or is there a valve to prevent air being sucked in through the puck? id appreciate your thoughts. cheers, steve
  8. I recently noticed i was getting a dark ring around the outer edge of the puck after pulling a shot. It was something that i was going to ask about on here but think i have found the answer myself. As an old habbit, after tamping i usually tap the side of the pf with the tamper to release the grounds from the edge of the basket. Then another quick tamp to press in the loose grinds. This must have been creating a slight gap around the edge to allow the water to pass through quicker creating uneven extraction. Once i had researched properly on distribution the latest tamping tecniques i realised tapping the sides is no longer reccomended. Today was the first time i didnt tap on the sides, just a gentle vertical tap on the work surface and lo and behold...a much more evenly extracted puck and no more dark ring. Result! Always learning!
  9. Hi all. I am experiencing an odd situation where on removal of the portafilter (bottomless), the spent puck remains stuck to the E61 (IMS) screen and the basket comes away empty. This happens about 40% of the time. It's never been a problem before. I am using a VST 18g basket loaded with 17g, but if I go over the 17g to say, 18g, it happens all the more often. Tamp is 30lb as ever, measured by a click-tamp thingy and all other parameters remain the same. Beans are Foundry's Karengera washing station Nyamashake district, Western Rwanda, roasted about 4 months ago. Grind is such that 2:1 (34g) pull takes about 25secs. I am keen to fix this if only to preserve cleanliness of the group-head recess and seal. Any remedial suggestions please anyone? Tony.
  10. Using Coffee Compass Mystery Beans 2 for espresso I am dosing 18g for a 30g shot. Shot takes 28-32 secs. Nice crema and good taste. However, the puck is quite wet and a bit messy. Doesn't pop out into the knock box in one hit like I have had with other beans. This was happening using my Ascaso i-1 and Gaggia Classic. I did two backflushes last night with Puly Caf and everything is nice and clean and the issues with the puck continue as before. So is this just because these beans hold a bit more moisture than beans I have had in the past and nowt to be concerned about? Or is this a sign that something needs tweaking, adjusting or replacing?
  11. 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.
  12. Gaggia Classic just changed to ims shower screen this morning first shot 16g 30 sec 34 out no marks on puck nice shot second shot also 16g hopefully similar tamp /same grind virtually no coffee out and puck Pock marked I've never had marks on puck any ideas what might have gone wrong? forgot to add I've been experimenting with opening steam wand to try an alternative to pre infusion could this cause a pressure drop and suck puck up to screen? thanks
  13. I've recently purchased a refurbished Gaggia Classic (with thanks to @gaggiamanualservice.com) and we're getting on famously. I'm using what I assume is the standard double basket that came with it. It came with three baskets of differing size, and it's the middle one. I'm pulling decent shots (reasonable weight/time and they taste good) but find the puck doesn't knock out of the basket after it has cooled down. I have to gouge it out with a teaspoon. Am I: a) Tamping too hard? b) Using too much coffee? c) Asking a daft question? Thanks :-)
  14. PHB1969

    Soggy puck

    I have always experienced a soggy puck after pulling a shot. Could this be a solenoid issue....? I.e. The solenoid isn't closing off quick enough following turning the water off? If this is the case, what would be the suggested remedial action...? (Gaggia Classic) thanks Paul
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