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Found 15 results

  1. I had assumed that triples would take long to extract. More coffee with same diameter of puck, therefore a longer column of coffee to push more water through seemed to be self evident that this would take longer to extract a triple than a double for instance. However when I asked about triples when we down for the forum day at Rave I was told by someone quite experienced (forgotten who though)that the triple should be extracting in the same 25-30 sec target range. I just oust can't wrap my head around that as it doesn't seem to make sense given my understanding of the physics involved. Could someone explain this to me?
  2. Hello to all, I'm a newbie & I've found it quite impossible to find a single source of key reference values. I understand that there are many variables and personal preference to consider but would I would like to compile the following key points into a table to help myself & others; pre-grind weight post grind weight post extraction weight shot volume shot time milk texturing time pre-texture milk volume post texture milk volume I have probably missed some key points & I fully understand that these would all be approx values but a good starting point would be extremely helpful for beginners. I think basing all the above on a basic double espresso shot & the mile on a basic latte would be the best starting point as these are probably the most popular. Any help is appreciated.
  3. Hi all..... I am a very raw newbie and am awaiting my first machine (Gaggia recon Classic) but I would like some advice regards adding sugar.I know this will raise eyebrows but I am a sweet tooth. My question is ... when do I add the sugar into the espresso..... before the brew or after. So far I have only made with a caffetaire and the 2/3 week wait for my Gaggia is agony. Any comments or advice regards the Classic will be most welcome. Take care all..... Frederick:):)
  4. Don't be shy....... maybe tell us how long it takes to complete your espresso making routine. I have a friend who delights in telling people that "Snake makes a great coffee but the trouble is you have to wait half an hour while he does it! " Not unnaturally, that hisses me off slightly and so the other day I decided to time my routine, from start to finish. Two 5oz flat whites - Single Dose grinding - Using a double spouted portafilter. NO pre-preparation whatsoever other than a fully warmed up Londinium-R Milk in bottle in fridge, beans in cupboard in Airscape container etc. Dispense from HW tap to warm 2 cups Weigh dose of beans - Single dose grind Monolith Conical - Stir whilst grinding using Londinium distribution tool Tap level - Tamp (Puqpress) - Load PF - Pre-Infuse - Release lever Fill milk jug whilst shot pulls - Remove cups from flow on reaching target weight - Steam milk - Clean steam wand - Pour two x 5oz drinks Wash 2 x jugs and scales drip tray - Use Espazzola group head cleaning tool - wipe drip tray - Things back in cupboards. Everything tidy and clean. I timed all four of one days sessions. I tried to be efficient but not rush. Three of the four were sub seven minutes. The last was 7min 5 seconds as at the last moment, I decided to take a photo. Does that timing surprise anybody, one way or the other? There are certainly some classic YouTube videos that show folk taking forever to grind, dose, let alone pull a shot and steam milk. Lots of folk dismiss owning certain machines or maybe the notion single dosing on the basis of 'I don't have time to mess with that!' I look forward to maybe hearing some of your thoughts.
  5. Dialling in a new bag of beans this morning and first shot (18 in 35 out) took 1 min 17. I was about to abort after about 20 seconds but the little beads started appearing so I just let it run... The machine (Classic) sounded like it was labouring a little, nothing too drastic but definitely sounded like it had gone up a gear! Is this choking? If it is, is it a massive deal (the shot was delicious!)? Cheers guys
  6. When you see the range of timings expected to pull a shot. Are these timings from the moment i press the button or from when the first bit of coffee hits the cup? Cheers MMM
  7. Hi there - I'm around 18 months now using my basic coffee setup - De'Longhi EC152 & Emide burr grinder, and I tend to enjoy around 3 to 4 strong cups of coffee a day - (strong double espresso with lots of milk). During this time I have experimented with different beans and grind settings, but I have a few questions on how to make the "optimum" coffee... I've seen advice on the internet about extracting the coffee for @ 21secs, or continuing the extraction until the coffee runs white. I tend to run my machine until the coffee coming out begins to turn white, which normally only takes around 15 secs with my setup. This seems a bit short of the commonly-mentioned 21 secs. What's the general advice here? Should I worry about how long it takes? Should I be aiming for a longer extraction time than 15secs? If so, should I increase the "fineness" of the grind, or tamp it down harder?, or a bit of both - Cheers
  8. Just opened the CCD I got for Xmas. Hmm I don’t like it so far. It’s taking me about ten mintutes for all the water to drain out of the vessel and I always end with a bit of residual water left. I am using my Hausgrind at 1,8 and tried the recommended FP grind of 2,0 as per MBK website still the same. Also using the filtropa paper size 4. The recipe is standard on the box: 20g coffee Ethiopian Modern Standard from Sainsbury’s 300g water steep for 4 or 5mins I watched some videos on YouTube with 1min drains :0 Anybody got any advice is this a common thing with CCD?
  9. [video=youtube_share;0mgmayMSESI] Interesting!
  10. Just wondering how long in time an extraction can be , as I believe there are no steadfast rules is 1min 30 too long for 2:1 .? end result in the cup was interesting and the flow didn't blonde at all . be interesting to know what others think ? And or others experiences
  11. Hi Everyone I seem to be having some weird consistency issues with my Barista Express, trying to get repeatable coffee through it. I have now got a Simonelli MDX grinder so I know the grind is consistent, the distribution and tamp is ok I believe (and I have a click mat too), same coffee etc - and one-shot fed through the grinder too. One of my last variables is the brew temperature of the Barista Express. I have it set to '+2', whatever temp that is (unsure) - but how much does the temp of the brew affect time of shot? Taste implications I understand, but does it actually affect flow / time too? This is where I seem to be having inconsistency. Thanks
  12. my coffee journey started off like so many I guess, a bag of pre-ground from the super market and a (presurised) Delonghi. As per the instructions I filled the portafilter, and made a cup of espresso. Variables - 1, duration of shot. Then I found I could change it a bit with more or less coffee and different tamps Variables - 1, duration of shot. 2, volume of coffee 3, tamp pressure Then I found this place, and bought some scales Variables - 1, weight of shot 2, weight of coffee 3, tamp pressure (should be constant) Then I bought a grinder - a Rocky, so I have about 3 usable steps, and beans from various suppliers Variables - 1, weight of shot 2, weight of coffee 3, tamp pressure (should be constant) 4, grind setting 5, bean variety I really should fit the PID, but that will give me more variable.... Variables - 1, weight of shot 2, weight of coffee 3, tamp pressure (should be constant) 4, grind setting 5, bean variety 6, temperature giving those some numbers.... 1, weight of shot 35,36,37,38,39,40g 2, weight of coffee 17,18,19g 3, tamp pressure (should be constant) 4, grind setting 10,11,12 5, bean variety ??? 5 to start with 6, temperature 90,91,92,93,94,95,96'c that's 1890 combinations - or just 378 if I stick to one bean I know after the PID I should either make the Rocky stepless or upgrade, but that turns 3 options into 30 at least. Then I read about pressure profiling, and can imagine being very concerned weather it should be 5 bar for 6 seconds or 6 bar for 5 seconds then 12 bar. The combinations just increased by another ten fold.... So it's feasible to have 4000 permutations per bean. Which is way more than my pallet can detect. and I doubt my tamp, or measuring of the variables is accurate enough anyway. so to my point, if there is one. When you have a new bean to try, where do you start? I assume you grind the correct weight for the portafilter (18g in my case) and adjust grind to give 36g in 25 secs as a starting point, at 93/94'c but how do you then decide which variable to change?
  13. Hi guys, I am having difficulty pulling shot with this particular beans I just bought from Pact Coffee. For the volume of the beans, I think these beans are heavier than other beans. I do single dose of 18g into 18g VST basket. (Using Mazzer SJ) Usually pull about 50-60g of shot in 27sec. However with this beans I cannot get it right. Even if the weight of shot is 60g after 27sec, the shot goes blonde in after about 20sec and the shot splashes everywhere from the naked portafilter. So I grind in same mesh, but did 19g of beans, but result was same. Go blonde before reaches 27sec. Then I grind the beans finer, but the resulting cup was about 30g after 27sec. (1:1.6) And shot did NOT go blonde within this 27sec. So question here is what can I do to get the beans to give me 60g @ 27sec without going blonde. What I have noticed is that this beans packs a lot smaller in the basket than other beans. They don't even fall out of the basket while dosing into basket. Looking forward to hear some advice and thoughts. Thanks in advance.
  14. Hi guys, Hope I have your attention. I just got the signature blend from Rave coffee this morning. It was roasted on 13th January 2014, which was two day ago. I was dialing the grinder to its perfect shot of everything. I have the Gaggia Classic, pre-warmed. The Iberital MC5 grinder from one of the forum members. I used 16grams of coffee, extracting at a stable temperature. Gaggia Classic was not modified. I tamped with 30lbs of pressure, making sure it's straight and flat. I am using a Motta flat 58mm tamper. I got 24grams of espresso at a time of 25secs. I pre-infused the coffee ground, by just simply turning on the brew switch and switching it off after 2secs. I waited for another 5 secs before turning on the brew switch for an espresso extraction. I obtain a "mousetail"-like stream flow after 4 secs. Now I thought this should be okay. However, here is where the problem starts. I tasted the espresso. In the beginning, it was no bitterness, no sourness at all. It is very smooth. But the aftermath, it creates a slight sour taste in the tongue, which I don't understand why. Can anyone help me out to troubleshoot this problem? I just wasted a lot of coffee grounds too trying to get it right. =(
  15. Hi, I have been playing recently with my aerorpess parameters searching for a better recipe. Of course, you can follow aeropress championship’s recipes, but there is at least one parameter you cannot replicate: grind size. So if I keep all parameters constant except grind size, how can I taste if my brew is over or underextracted without a refractometer? Sometimes the coffee lacks citrus, sometimes is badly bitter, sometimes lacks the chocolate notes,... I am using a felgrind, currently on 1.6, 80ºC temperature, 17g coffee, inverted method, 1:30 total brew.
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