Siliconslave's how to make espresso thread

sid said:
I could cancel the whole grinder idea and just buy preground coffee from hasbean then and place it into air tight jars
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Ye, switching to a specialist supplier is still a good improvement on most stuff, no need to rush out and a buy a grinder immediately.
 
beh said:
Ye, switching to a specialist supplier is still a good improvement on most stuff, no need to rush out and a buy a grinder immediately.
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thanks, I think the current coffee im using isn't correctly ground. it sort of gushes through really

sid
 
NickK said:
Gush is basically down to one or both of the following:
* Beans - stale, old
* Grinder - set too coarse
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Well

I'm not getting any crema atm at all tbh

http://www.youtube.com/watch?v=TX8XaBYm8Zc

Look at that shot there, its beautiful.

mine is just black water tbh gushing out.

How do I need to invest in a grinder then? lol

Seriously though - is the krups gvx2 even worth a bother, has anyone had any good results with it?

sid

edit/ does anyone get coffee like that?

edit/ I really feel like goign to Starbucks and getting their barista grinder + some beans. Please help!
 
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Hard to make out the crema on this - and I've got more consistent at getting better shot from the machine now. Excuse the crap light and my whispering..

Before you go out and get a grinder - what are you using at the moment for beans and grinder? Additionally - there's also the tamp. What are you using to tamp the coffee too?

Question is can you make the grind fine enough to choke the machine?

edit: Some espresso blends are made specifically for it's nice looking crema. Others such as single origin may look less red but will still give a decent crema.
 
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NickK said:

Hard to make out the crema on this - and I've got more consistent at getting better shot from the machine now. Excuse the crap light and my whispering..

Before you go out and get a grinder - what are you using at the moment for beans and grinder? Additionally - there's also the tamp. What are you using to tamp the coffee too?

Question is can you make the grind fine enough to choke the machine?

edit: Some espresso blends are made specifically for it's nice looking crema. Others such as single origin may look less red but will still give a decent crema.
Click to expand...

Im using the hasbean espresso blend which is 3 days old but I keep that in the air tight jar.

Tamping is done by that standard plastic and this smaller metal one (although its not wide enough for the portafilter tbh)

I can't control the grind as I dont have any grinder but I tamped as hard as I could and still couldn't get the machine to choke, it will gush regardless

sid
 
Still haven't sorted out a decent tamper for my Classic yet. I've taken to using my local tea/coffee/machines/chocolate shop for coffee instead of Whittard because I thought I'd give a local business a chance. Their coffee is pretty good, I expect they get it from the same place but they seem to have one or two in stock that work for me. One of them struck me down with caffeine from one double espresso, more like a cocaine o/d than morning coffee hit :D
 
Your photos are what I'm looking for.

I guess I could invest in another tamper then I suppose

This wont be settled until i've spent silly money lol.

Cheaper to just go to the coffee shop.

sid
 
sid said:
Your photos are what I'm looking for.

I guess I could invest in another tamper then I suppose

This wont be settled until i've spent silly money lol.

Cheaper to just go to the coffee shop.

sid
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Well, i was lazy and used a £15 blade grinder from Starbucks for that shot, but my tamper is really nice, Walnut handle and Stainless steel base, bit expensive though at £40.

Actually, the coffee shop stuff isn't that great.

A few things i hate.

1 - They never put enough pressure on the tamper, most don't even use a tamper. They just press down with the building in press thing on the grinder.
2 - Their grind could've been there for hours if not days, depending how busy they are
3 - They don't wash the portafilter between shots
4 - They don't wash the shot glass between shots
5 - No idea on beans quality

It's quite hit and miss in coffee shops i find, its fine when you are out but i much prefer my own now.
 
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Raymond Lin said:
Well, i was lazy and used a £15 blade grinder from Starbucks for that shot, but my tamper is really nice, Walnut handle and Stainless steel base, bit expensive though at £40.
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Do you think the cheaper blade grinders are worth it?

What about the slightly more expensive krups gvx2?

Coffee technical elitism aside, what you've got there in terms of crema looks amazing to mine.

sid

edit/ thanks for the help Raymond, I really want to go and buy something now though

sid
 
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