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Found 10 results

  1. Hi We've just upgraded from a silvia to a rocket Evo Giotto V2 thanks to Steve at machina espresso and are delighted with the machine but have some questions if anyone can help? 1. Having never had a HX machine before the cooling flush requirement is new to me. I've looked at youtube videos and they show long flush for over 5 minutes idle time, short flush for under 5 minutes idle listening to the ssssss noise and stopping when then stops. Even after an hour idling the machine never seems to hisss for longer than half a second. Is this because our boiler pressure is set lower than the videos we've been watching (seems to hover about 0.9 bar at idle) meaning that the boiler needs less of flush? 2. Can you do the cooling flush and then use the water tap to warm cups or once you've done the cooling flush should the shot be the next thing you do? Also should you do a cooling flush, then steam the milk and finally pull the shot? Basically i'm just not sure of the best practice. Apart from that i'm terrible at latte milk with the 2 hole wand and the extra power over the silvia. Guess it just takes time to get used to it. Cappuccino's are ok for now :-) Thanks for any help.
  2. Phobic

    What next?

    I'm about 2 months into using my new set up, Verona + HG-1, and I'm pulling some very nice shots. I've got what I think is a decent workflow and technique which has been fairly stable in terms of changes for around 4 weeks - when I get round to it I'll post a video for people to critique, but I've worked on grinding, tamping, distribution, weighing, single dosing, dialing in, temperature, freezing, logging results, finding the right accessories, and most recently measuring TDS. The quality of the shots I pull has improved massively, in fact I think they taste amazing, and the time it takes me to dial in has reduced significantly. I'm drinking mainly 2:1 ratio and while I'm tweaking brew temperature I'll be honest and say that I find I don't often need to move it that much. I'm not measuring TDS very often at all, more using it for initial dial-in as a way to understand why I'm tasting what I am given my experience level, I'm tweaking things by taste as beans get a little older as well but don't feel the need to measure TDS when I do. Very happy with all the gear I have, the Verona in particular is amazing, from day 1 it's never done a thing wrong. I'm enjoying exploring loads of different types of beans at the moment, I had thought I liked dark roasts, it turns out I prefer medium! at the same time I'm trying to get better at Latte art, but given I drink 1 cappa a day I'm happy for that to take a long time to perfect. The question I'm left wondering is where do I go from here, are there any other areas that I should focus on to improve the quality and taste of my shot with the gear I have? nothing I'm worried about but I do wonder if I could make this shot taste even better, more chasing the god shot maybe? Should I be tweaking brew temp more? Other than critiquing my basic technique does anyone have any suggestions?
  3. The EK seems to have highlighted a small issue with my technique, using a bottomless PF I'm getting slight doughnut extractions on my pulls where you can see the outside 2-3mm starts to extract 0.5-1s before the rest of the puck. I use 3-4 different beans a day, mainly medium roast but with the odd darker roast - grinding between 1.7 and 3.0 on the 3FE dial. I've tried changing quite a few different things to correct it but can't seem to nail down the cause, I'm going to buy a new tamper as I suspect that might be the problem or at least contributing to things - I've currently got a 58.4mm flat motta tamper and looking to get either a Torr or Pergtamp. Have also got a wine measure and flour sifter on order to give those a try. other things I've tried 1. Light and heavy pressure on tamping - I generally tamp what I'd consider to be medium as too light seems to give me significantly more channeling 2. dosing into the HG-1 tumbler 3. dosing directly into the PF using a funnel 4. using a whisk 5. tapping the side of the PF 6. tapping the PF flat on the counter 7. using a chinese distribution tool And all combinations with/without the above. Strangely I think the HG-1 tumbler + distribution tool seems to give the least doughnuts, even though the tumbler clearly leaves a mound of grinds in the centre of the PF (and I think the disto tool overly compacts in the center as a result), however performance is intermittent. The resulting shot is still perfectly drinkable, however I notice more clarity in the cup when I've got it right. any other thoughts, tips or advice please? Cheers Pho
  4. Hi, So.. I wanted to share my current method of preparing our drinks and find out what I may be doing wrong or what I can improve on to either cut down on prep time or on consistency. Note 1: I have no drip tray to use as with the scales on it I can barely fit the cup under the PF. Note 2: typically I will be making two flat whites. Note 3: I only have one decent basket. 1. Warm up the machine for 15+ min with PF and basket in. Top up water res if necessary. Cups on the warmer tray - half filled with boiled water to get them nice and warm. 2. Weight out 2 doubles worth of beans and grind (currently experimenting with grind consistency so I either sweep the chute as it's still grinding or not). 3. Get the basket out, PF back on to the group - pre-flush ~30ml or so. 4. Dose first double, level out, tamp. PF out of the group, put the basket in and back on the group. 5. Empty cup down the sink, place on scales and pour the shot. Cup back on the warmer tray. 6. Knock the puck out down the bin (still need to get the knock box) and flush with hot water (from the kettle) and wipe clean and dry. 7. PF back on the group, flush. 8. Dose 2nd double, level, tamp. PF out of the group, wiped clean, basket in and back on the group. 9. Empty cup down the sink, place on scales and pour the shot. Cup back on the warmer tray. 10. Switch to steam (milk already waiting in the jug), and open up the steam valve a little to get rid of running water and see when ready to steam. 11. Do the milk (enough for both cups) and pour. What I've noticed is that the crema tends to get darker and darker from sitting in the cup on the tray and eventually it leaves a mark if I swirl the coffee before pouring milk. Isn't this a sign that I am taking too long? Any feedback much appreciated!
  5. As I walked to work this morning I felt it was time for an AP change. It seems I tried a few when techniques I first got the AP but settled on one and haven’t tried any others for a long time. My method is 12g coffee, 220 ml water, insert plunger in then lift to secure a vacuum. Steep for 2 minutes, plunger out 2 min 30 seconds drip through, final 30 seconds of gently depression of the plunger until you hear hissing at around 5 minutes. What are your ‘go to’ methods?
  6. I have found that my favorite homemade cups don't line up very well with common practice. Coffee to water ratios of 1:8, instead of 1:15. Very light roasts (2-3 on the UK number system). Very short extraction times (60 sec in the Aeropress, 90 sec in french press). Lower temperatures (90C out of the kettle). This is giving me a great, acidic cup of coffee, which others might call under-extracted. This has been working on a variety of beans (Kenya Blue Mountain/Brazilian Something/Medium House Blend from Coffee Plant, and unknown lightly roasted beans from my local Damascene grocer). So far so good. I assume that everyone else out there isn't crazy, and that there are some wonderful coffee flavors (chocolatey and nutty sound appealing, and maybe even toasty/roasty) that I could be enjoying as well. But when I experiment with any of the above parameters, I get bitterness and astringency very quickly. Is there a trick to getting the flavours of more extracted coffee without the bitterness/astringency? - Ziggy
  7. I'm still getting used to my Gaggia Classic, but I wanted to hear some people's thoughts on dosing and distributing. The barista technique books I have read have advocated overdosing the basket, then using either a finger-sweep (NSEW) to distribute and remove excess or stockfleth move (using a twist from the elbows to rotate the finger around the basket). The trouble with both of these is that you end up with a very full basket - so full it will swell and press against the screen :/ I'm aiming for a 16.5 g dose target into a double basket. I'm using a paperclip to break up clumps (WDT - from Scott Rao's Prof. Barista Handbook), then a gentle tap to level it and check clumping. After that, I place the tamper on lightly to level it, then apply pressure to tamp. This works for me, but my main concerns are: 1) this wouldn't work in a shop 2) the broken up grinds are too low in the basket for distribution using a finger sweep (or similar). So what is your technique for dosing and distribution?
  8. Hi everyone, I tend to make two lattes / flat whites every morning, and I steam the requisite amount of milk. I've managed to improve my steaming technique to the point where I can get enough of the right 'wet paint'-consistency milk for latte art on the first drink, but by the time I hit the second, I'm left with a load of froth at the bottom of the pitcher which is only good for a cappucino. Is this state of milk normal, or poor technique on my part? I don't want to be throwing away a ton of milk every morning if I can possibly avoid it, I'd like to use everything I have in the pitcher. PS For info, I'm using a Fracino Cherub with the standard four-hole steamer tip, and the milk I usually use is unhomogenised whole milk, either Channel Island or the Free Range Farmers brand from Asda (though sometimes I use other stuff, like whole Goat's milk or Oatly Barista, with similar results).
  9. I bought a Classic a few months back from a forum member. It has quite a few modifications - PID, brass shower head, IMS screen, Invensys pump, 9bar pressure. I have been making distinctly average espresso with it since day 1. I assumed this was down to it being a beginner, however last weekend I was at my parents house and made repeatedly excellent espresso on a La Pavoni Europiccola. It was the first time I had used that machine or a lever for that matter. I guessed the weight for the stock basket at 13g and was using a tamper that didn't come anywhere close to fitting. It was reproducably better than that from my machine. I have to admit I'm stumped. I would have sinked my shot from the Classic this morning if I had the time to try again. I'm using a 15g VST basket in a naked portafilter. I start the machine 30 mins before using it, with the portafilter in to preheat and the PID temp is set at 94C. I use Tesco Ashbeck water. My grinder is a Feldgrind2 which I weigh into. I grind 15g of beans, tap into the portafilter then use WDT. I'm using a 58.5mm flat tamper and am tamping level. I use scales under my shot glass and extract 28g in around 30s. I can see that the espresso comes through evenly, and forms a single stream. It looks great in the glass but has an underlying bitterness that I can't get rid of. Looking at the puck, I can often see one or two round holes in the top layer about 5mm across and 3-4mm deep. They always appear in the same locations - about where the 4 holes are in the brass shower head above the screen. I'm assuming this is the root of my problem, however I have no idea how to fix the issue. I'll grab some pictures in the morning and attach. Any help diagnosing my issue would be very appreciated.
  10. Hi all, So this morning I made a video of my current technique/routine, it'd be great to get some thoughts on this and what you'd do differently. This is by far one of the better extractions that I've had recently (18g in - 36g out - 35 seconds - tasted nice and balanced, perhaps a slight hint of bitterness) Video is here (the password is coffee) I use vimeo for work stuff hence the password. Vimeo link --- More info on my setup - Gaggia classic, Iberital MC2, Rave Mocha Java beans, 18g VST, Motta 58.4mm tamper Cheers Luke
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