Siliconslave's how to make espresso thread

I'd go with a double (shot) basket every time - should be more forgiving and who has time for singles? The double won't be the same settings than the single and in theory as long as your not putting all your weight on the tamper you shouldn't be able to over tamp.

Had a quick look at the pressurised basket thing (this is a pretty good summary - https://www.guide2coffee.com/guide-2-coffee-1/2012/06/23/pressurised-vs-non-pressurised-baskets) - throw that rubbish away (or put it back in the box) all its going to do is mess you up by hiding any errors and make fake crema.

I'd start from the beginning (I know its a waste of coffee, but given the results so far...)
  • use a double shot, unpressurised basket,
  • set the grind in the middle (or where it was for that video)
  • weigh your coffee (18g for a double, after grinding)
  • increase grind till you get 25second ish extraction.
Finally, what the coffee? Some beans you'll never get a great pour from, if its old and stale it'll be impossible to get right i'm afraid :(
 
Tamping shouldn't make that much of a difference, but don't do it as hard as possible, a firm pressure is fine. Is there no middle ground between stalled (nothing coming out) and what your getting there? Seems very weird :confused:

Might be worth giving sage a call?
 
Volume does not equal weight.

When the beans are roasted they dry out, depending on the beans and the roast the volume per weight can vary massively. Please try weighing your grounds (pre shot), and i'd imagine you'll find the weight is off.

As mentioned some beans will never get a decent shot out of them i'm afraid, regardless of how fine etc you grind them.

Very weird about the clean shot - have you had anything go out of the double basket? you don't have a backflush plate in there somewhere?
 
Participant said:
Ok I've had another play this morning. Dialled in the grind quantity to give 17g (which causes the last bit of coffee to go everywhere as the basket spills over), set the grinder to 4. Between setting 4 and 3, the espresso moves from an overly quick extraction to a ristretto choke, where the machine can barely get water past the coffee.
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Thats defiantly progress :) next thing to check is the amount of coffee your getting out on the 'ristretto choke'. May also be worth reducing the amount of coffee your putting in the basket a little, try going to 15g?

Participant said:
When I say spill over I mean the former, i.e. to get 17g the grounds will be spilling over the side of the filter.
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again this can be normal, just need to balance it carefully before tamping. My last set of beans would be overflowing at 18g ground but the next set (same roaster and blend) is fine :)
 
oh man - upgradeitus is taking its hold - planning a new kitchen for next year and what better way to compliment it than with a new machine (plus my gaggia is getting rather long in the tooth, despite still being in perfect working order.

Now the first question is to lever or not to lever, wondering if i can justify an elektra Microcasa...
 
Grimley said:
When I think of a Lever Machine, I think of a Londinum. Or are they not worth the money?
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lovely machines but serious money!
jpaul said:
it's a bit gaudy unless you have a sympathetically decorated kitchen ... but may Italian kitchens would match. (Gomorrah tv show's my reference)
cupboard clearance is what I don't have, for a macap hopper either.
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yer, clearance is going to be the challenge however i don't think the full chrome one is too gaudy:

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the current big argument in coffee has been kicked off by this:
https://www.cell.com/matter/fulltext/S2590-2385(19)30410-2

More accessible articles here: https://www.vice.com/en_us/article/...ts-learn-weve-been-brewing-espresso-all-wrong & https://www.smh.com.au/national/int...ng-your-coffee-all-wrong-20200122-p53trn.html

The idea seems to be that with lower pressure, lower dosing and coarser grind you can get better 'espresso'. This causes a bit of an issue with the definition of espresso as the Istituto Nazionale Espresso Italiano, Italy’s national espresso institute, only certifies espresso as something brewed at 9-10 bar pressure. Theres also an argument to say that part of the flavour of espresso is the over and under-extraction you get in the show (I think thats where you get the tiger stripes from).

So - anyone with an adjustable pressure machine given this a go, or want to?
 
bottomless is very good for refining your grind, tamp and distribution, as well as showing up how good/bad your grinder is.

To really improve things you'll probably need to look at WDT, or Weiss Distribution Technique. Essentially you stir up the grinders to try and get rid of clumping - theres a huge article about it here: https://www.home-barista.com/weiss-distribution-technique.html
 
mid_gen said:
Just went for the chrome, neutral and should look smart next to the Gaggia.

Shame the coffee scene scene isn't as good here, I miss the old Rösterei down the road in Düsseldorf I got my coffee from. His Java was great, and the Guatamalen Hacienda Carmina is one of the best espressos I've ever had. Might have to see if he can ship some over once we get over the lockdown.
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Nice, will be interested to know how you get on with it - its on my upgrade list if I can't stretch to a niche.
Where abouts are you based? there are some very good online roasters throughout Europe that are still shipping :)
 
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