Siliconslave's how to make espresso thread

LuckyBenski said:
I've wondered this before and still don't have an answer:

If a grinder has retention every time it's used then where does it go?
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Most* of it is replaced and pushed through with new, not every single particle of course. They call it the "exchange".

If you are brewing lots and lots of cups, like in a cafe, retention is not an issue. But if you are brewing 1 cup a day and if the retention is like 1g, then that's 1g out of 18g, that's 5.5% of your espresso ground is 1 day old coffee (assuming it all gets exchanged).

* depends on the grinder, the amount that is exchange can't be 100% consistent so there's always a chance there are some just get stuck in a corner that won't get nudged off for ages and then one day it does.
 
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Yes, with my Sette 270 I have about 0.1-0.2g of retention everytime I grind. It is a superb grinder with noise being its only negative really. When I change the grind settings I just throw in a few g's of sacrificial beans in order to purge out any older grounds.

I remove the burrs once a month and clean them with a nylon bristle brush and a can of compressed air for the insides of the machine.
 
After 3 months of waiting, my first proper espresso machine (Profitec GO) arrived and I dialed my first shots yesterday. It is replacing a Nespresso pod machine.

I was very overwhelmed at first, trying to figure out the GO, grinder (Timemore Sculptor 078s), scale, tamper, puck screen and a myriad of accessories at the same time was a bit too much.

I think I must have thrown away my first 8-10 shots as I was trying to dial my grinder and getting either too fast or too slow extractions.

I think I found an ok spot for now, I am aiming for 18g in ~40g out in 25-30 sec.

I woke up this morning and pulled just one shot which was quite a success, so I am very happy! Currently using some Lavazza Super Crema beans (which were roasted on December....) but once I feel more confident I'll try fresh specialty coffees from local roasters.
 
starmanwarz said:
After 3 months of waiting, my first proper espresso machine (Profitec GO) arrived and I dialed my first shots yesterday. It is replacing a Nespresso pod machine.

I was very overwhelmed at first, trying to figure out the GO, grinder (Timemore Sculptor 078s), scale, tamper, puck screen and a myriad of accessories at the same time was a bit too much.

I think I must have thrown away my first 8-10 shots as I was trying to dial my grinder and getting either too fast or too slow extractions.

I think I found an ok spot for now, I am aiming for 18g in ~40g out in 25-30 sec.

I woke up this morning and pulled just one shot which was quite a success, so I am very happy! Currently using some Lavazza Super Crema beans (which were roasted on December....) but once I feel more confident I'll try fresh specialty coffees from local roasters.
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Oh yeah, any new bag of beans basically resets the equation all over again. It takes practice to learn the gear and where around in the settings gives the ideal results.

Change only 1 variable at a time, otherwise you will end up chasing your own tail.

Ps that’s the machine I want to upgrade to, where did you order it from?
 
Raymond Lin said:
Oh yeah, any new bag of beans basically resets the equation all over again. It takes practice to learn the gear and where around in the settings gives the ideal results.

Change only 1 variable at a time, otherwise you will end up chasing your own tail.

Ps that’s the machine I want to upgrade to, where did you order it from?
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I am in Greece and I ordered from a Greek shop (KUDU), the waiting time was 3 months but I got it for a good price (got the Yellow version for 865 euros)
 
yes looks very nice with pastel colours (like for eureka grinders) especially ability to experiment with brew pressure easily and quick heat up
[ rancilio Audrey(sister of silvia) I'd had was only bare bones no pid/gauge/pressure - which newer bezzera HX doesn't either ]
 
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