Siliconslave's how to make espresso thread

[BAcon]

Got my nice prep tools from Sage, and after a week have sort of nailed down my extraction by going down to 17g and grinding a little coarser (typically 17-20) on the ESP

Latte art though, still dreadful

All comes down to how much air you incorporate and how much you are able to swirl it in after.

Basically add air, that tearing paper sound, raise the wand to keep stretching it, then once it's stretched enough (trial and error in your jug to determine), dip the wand and get the milk swirling around. It creates a micro foam if done correctly that can be poured.

Unless you get the texture right, your pouring technique is irrelevant! I don't drink many white drinks, but can manage to good texture some of the time....

 

[JonRGV250]

Was a bit bored at work yesterday, and needed some retail therapy, so..



I did look at the Weber Moonraker, but it's almost impossible to justify the price, that and I don't think it's height adjustable.
Will be interesting to try out at the weekend, but for now it's a joy to play around with.
I got the one with the magnetic sleeve, and there's zero chance it'll detach from the portafilter.
And yes I'm aware it's got PLA plastic gears.

 

[BAcon]

Almost ready to make an insanely long and cringe worth puck prep vid

 

[JonRGV250]

I'm not nearly drunk enough tonight, maybe Saturday evening.
But for now it's doubling as a fidget spinner

 

[JRJ]

I know conistency is key but why is my second shot so inconsistent when nothing changes

 

[Raymond Lin]

I know conistency is key but why is my second shot so inconsistent when nothing changes

Temperature

 

[BAcon]

Temperature most likely culprit.

My machines have all been the same, even with PID controlled ones.

You can isolate variables:
Such as grinding 2 shots and mixing the grinds, then pulling 2 separate shots
Pull a blank shot through the head then do both of your shots etc

 

[JRJ]

Temperature from leaving the machine warm or temperature from cooling after the first shot?

 

[BAcon]

Machine will likely be hotter on first shot. It will cool for the second, third etc of the session.

You'll extract more from the coffee when hot, which slows flow, and increases duration of the shot

 

[JRJ]

Machine will likely be hotter on first shot. It will cool for the second, third etc of the session.

You'll extract more from the coffee when hot, which slows flow, and increases duration of the shot

What's best practice? Pull a blank shot before each Espresso?

 

[BAcon]

I don't let the few seconds difference bother me personally, but you can try it and see it it helps.

What machine is it? E61 group?

 

[jonneymendoza]

What's best practice? Pull a blank shot before each Espresso?

no, run the lever open for about 10seconddds pouring hot water into your bottom tray and then make a shot

 

[JRJ]

no, run the lever open for about 10seconddds pouring hot water into your bottom tray and then make a shot

Didn't even cross my mind as an option

I don't let the few seconds difference bother me personally, but you can try it and see it it helps.

What machine is it? E61 group?

No it's a Sage Thermojet.

 

[BAcon]

Ah ok, unsure how accurate/stable that technology is so would be hard to comment. Does it have an integrated grinder?

Essentially shot times can affected by many factors.
Some of which include temperature/temp stability, inconsistent grinding between shots, retention, dose etc.

I would be looking at your routine and see if you are missing anything, such as not having the portafilter in the machine to warm up etc.

 

[JRJ]

Cheers @BAcon I've tried to nail my routine down to be consistent

Morning routine is as follows

1. Weigh out 18g and single dose the hopper (I've found once the timings are sorted the grinder dose is pretty accurate but single dosing at the moment until I can get consistent)
2. Pull a blank single shot with PF in place to warm up
3. Dry PF
4. Grind and re weigh 18g
5. Distribute with a leveller and tamp with self levelling tamper with a 30lb spring
6. Pull double shot on factory settings
7. Weigh Espresso which is generally in the 35-37g

Coffee machine stays on and second shot is generally 15-20mins later, routine is the same but yield is generally 20-25g and slow/drip with first drips about 15 seconds after starting compared to 8-9 seconds on the first shot.

 

[BAcon]

I would focus on pulling the same yield each shot, rather than restricting yourself to time alone. I.e a 36g shot at 30s and 40s respectively would be better than a 36g and 25g shot, both at 30s.

Always leave your PF in the machine to warm up too.

 

[JRJ]

Both these are from the Sage pre-set double shot which I believe is volumetric measurement. Am I best coming away from the default and setting my own custom?

 

[BAcon]

I would let the machine warm up with the PF in for at least 20mins, so everything stabilises.

I would always weigh the output onto a scale and stop the shot when you reach your output yield, rather than when you reach your expected time

 

[BAcon]

Both these are from the Sage pre-set double shot which I believe is volumetric measurement. Am I best coming away from the default and setting my own custom?

If that was the case, wouldn't both shots weigh the same?

Id go manual personally

 

[jpaul]

If you have double walled espresso glasses can see the yield -
I pull a first shot through empty PF to warm up the glass, even though having an HX machine justifies that more than a single boiler might.