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Thread: Isomac Millenium

  1. #1
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    Isomac Millenium

    Hi All,

    Tried to search the forum but could not find much info on this machine.

    Have some newbie questions and would like some help please

    1. How do I know the diameter of the filter? 50mm, 48mm etc. I wanted to buy a tamper before and would not have a clue about the size. Ended up brought the filter along and see if the tamper fit. It worked, but still no clue about the size. It didn't say on the tamper either.

    2. What's the size of the filter? ie how much coffee should I be putting in the filter. 20gr, 23gr, 18gr etc. I would like to rule out as much guess work as I can until I can feel it.

    3. How do I know which model of the Millenium that I got

    Thanks in advance.

    Cheers T

  2. #2
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    Ok seems i'm a bit impatient. Managed to get the answer somewhat (googling).

    Now I have another question after testing/playing around with 250gr of coffee

    I found the Filter is quite tight when inserting to the group head. If it is emptied then it is manageable but still tight, i meant i have to push against the machine to be able to get the 6 o'clock. So when I fill it up and tamped it would be come a struggle to get the 6 o'clock position.

    Does this mean i have used too much coffee? Shower screen is too low? Should the coffee surface hit the shower screen or there can be a gap?
    In this case I have filled the filter basket and level it with the back of a knife. Doesn't make sense if I have to reduce the amount of coffee...

  3. #3
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by MTAT View Post
    Ok seems i'm a bit impatient. Managed to get the answer somewhat (googling).

    Now I have another question after testing/playing around with 250gr of coffee

    I found the Filter is quite tight when inserting to the group head. If it is emptied then it is manageable but still tight, i meant i have to push against the machine to be able to get the 6 o'clock. So when I fill it up and tamped it would be come a struggle to get the 6 o'clock position.

    Does this mean i have used too much coffee? Shower screen is too low? Should the coffee surface hit the shower screen or there can be a gap?
    In this case I have filled the filter basket and level it with the back of a knife. Doesn't make sense if I have to reduce the amount of coffee...
    Your machine has an e61 group head, therefore the nominal size is 58mm (actual size will differ which is where people get confused). The handle doesn't necessarily need to be at 6 when brewing. If the machine has not long been serviced the group gasket is probably new and will still be wearing in. When inserting the portafilter don't force it, just push it until its firm. It just needs to be in far enough that it can't pop out when in use.
    It's hard to know for sure, but your basket is probably a modern double shot with a capacity somewhere between 16 and 20g. Your technique for dosing sounds fine, but you're right the dry tamped coffee bed shouldn't come into contact with the shower screen.
    It sounds like you're keen to get up to speed quickly. All the info you need is available online, but it does take some time to wade through it. Maybe you should consider doing a home barista training course at your nearest site sponsor or reputable dealer. I haven't done one, but many CS members have and everyone has said that they're worth every cent.
    Have fun, enjoy the journey.
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  4. #4
    Senior Member BalthazarG's Avatar
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    Quote Originally Posted by LeroyC View Post
    It sounds like you're keen to get up to speed quickly. All the info you need is available online, but it does take some time to wade through it. Maybe you should consider doing a home barista training course at your nearest site sponsor or reputable dealer. I haven't done one, but many CS members have and everyone has said that they're worth every cent. Have fun, enjoy the journey.
    Terrific advice. +1 for the suggestion of a home barista course, unless funds are tight.

    Hi MTAT, and welcome! I'm relatively new here too. Like yourself, I'm as patient as a little whippersnapper on Christmas morning when it comes to "getting the facts", and fully understand how frustrating it is having to wade through the forum. However, joining Coffee Snobs (and Home Barista) has reinforced with staggering whiplash finality just how much I don't know about the art of coffee making.

    As you wade through these threads in your Wellingtons, you'll realise that many of them sprout little tangents along the way. They pile up, and pile up, and pile up a bit more.....and just when you think you're about to strike gold, up pops a dead end. Did you ever see the film Memento, and try to make sense of it? That's the effect I'm talking about.

    But Leroy's right - there's often a long learning curve, and the less you rush it, the better. We'll help you out as much as you can, so dive in and don't be afraid to ask questions (even if the odd brittle senior member does spring up to remind you that you should have done your research, and that your question has already been asked a million times by a swarming cavalcade of lesser mortals).

    Leroy, please correct me if I'm wrong here...

    The E61 head group on the Millennium is 58mm, therefore you should probably use a matching 58mm tamper. If your tamper currently fits, then it's probably 58mm.

    Your filter basket can hold up to 18g of coffee (a standard double shot). Many people feel that's the optimal dose (although at some stage you may wish to experiment and figure out what dose best suits your taste).

    Regardless, when starting out, it's best not to (over)fill the basket so the puck touches the shower screen and leaves an imprint after pulling the shot. Sometimes baskets work at higher doses, but it's a lot easier to begin with the assigned dose.
    Last edited by BalthazarG; 8th January 2017 at 10:44 PM.
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    All good stuff.
    I think we should relax and follow a few simple steps that will get us comfortably into the right space. Then of course come the fine tuning - this become the challenge because there are many variables outside our control.
    The fineness of the grind depends on:
    The amount of grinds (as above - so fill so that a 5cent piece resting on the tamped grinds is not impressed when the group handle is locked in place)
    The tamp pressure be consistent (Bathroom scales were used at a barista school I attended)
    Now time the extraction. It should be around 60ml in 30 secs.(sometimes 40 in 20 works)
    ***** If not adjust the fineness of the grind.******
    This should bring you into the right space for playing or stressing for a god-shot.
    The beans (less than a month from roast) will have a significant bearing on what is in the cup.
    Enjoy, enjoy.
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  6. #6
    Senior Member BalthazarG's Avatar
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    Quote Originally Posted by dumiya View Post
    All good stuff.
    I think we should relax and follow a few simple steps that will get us comfortably into the right space. Then of course come the fine tuning - this become the challenge because there are many variables outside our control.
    That's it, David! Hear, hear...

    I recognise this problem so much in myself (ie. wanting to micromanage every single little step in the process to my liking). If you're the sort of person who likes to read and learn as much as possible, it's easy to overload the old "watch and chain".

    Taking a few steps back and learning to enjoy the journey does wonders, if you can manage it without falling prey to fear-of-losing-control-o-phobia.

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    Awesome advice there guys, will definitely take it slow as I already know from the start that this is a long journey and it will take (lots of) practice.

    @Balthazar: One question about the dose. If I fill it to the brim then brush off with the back of a knife then it will be about 20gr. Then if I have to reduce it, would the tamping be uneven or harder to manage?

    I just found out there's a home Barista school on Enmore road with lots of good review, will definitely check it out.

    Cheers
    T

  8. #8
    Senior Member BalthazarG's Avatar
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    Quote Originally Posted by MTAT View Post
    @Balthazar: One question about the dose. If I fill it to the brim then brush off with the back of a knife then it will be about 20gr. Then if I have to reduce it, would the tamping be uneven or harder to manage?
    Hi T,

    That's a very good question. No, I don't think a larger dose would make tamping harder to manage or more uneven. However, not performing some form of distribution before tamping creates the risk of tamp unevenness.

    I'll briefly list a few distribution methods below for you to research, because if I explained them in detail the post would never end.

    * Tapping the portafilter on the bench a couple of times (to level the surface of the puck).

    * WDT/Weiss Distribution Technique (https://www.youtube.com/watch?v=II8v2eEJlRY), followed by grooming the dose like you did with the back of your knife (don't quote me on this, but you may be more accurate using a specific dosing tool: Scottie Callaghan Home Dosing Tools).

    * NSEW (North South East West) method
    (basically grooming the dose with your finger in different directions before finally swiping it off the edge of the basket).

    Precision aside, I find those last two methods tantamount to excessive preening. Personally, I intend to make use of both a Scottie Callaghan dosing tool, and an OCD (Ona Coffee Distributor) to simplify my routine.

    However, being reasonably expensive (one version is $165, the other is $210), I'm slightly hesitant about recommending the OCD to others.

    Hope that gets you off to a flying start!
    Last edited by BalthazarG; 9th January 2017 at 01:26 PM.
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    Hi, I use the coffee-catcha below exclusively. It is not as deep as the yoghurt cup and expensive (currently $79.99, mine were $75). I have been using them for more than a year. They work for me. I hope the reference works.

    Coffee Catcha - Di Bartoli
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  10. #10
    Senior Member BalthazarG's Avatar
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    Quote Originally Posted by dumiya View Post
    Hi, I use the coffee-catcha below exclusively. It is not as deep as the yoghurt cup and expensive (currently $79.99, mine were $75). I have been using them for more than a year. They work for me. I hope the reference works.

    Coffee Catcha - Di Bartoli
    Whoops should have mentioned that. Good one.

    I'd actually be far more inclined to use the Catcha than I would the WDT method (i.e. the "yoghurt cup"). I don't imagine the extra depth of the cup would necessarily make it a superior levelling tool.
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  11. #11
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    Quote Originally Posted by K_Bean_Coffee View Post
    Great gadget if you have a grinder that sprays a little. Pricey, but great.
    What isn't pricey these days, eh, Paul?

  12. #12
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    Quote Originally Posted by K_Bean_Coffee View Post
    .....potatoes. and rice.
    Yeah, but who needs that!?

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    I use a non stick dariol mould that I cut the bottom off, $2.95 from Victoria's Basement. It is the perfect fit for a 58mm portafilter, and the perfect depth for the grinder.
    20170109_183608.jpg
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    Wow great stuffs Caps. I love DIY so will definitely give that a shot Nice Porta handle btw.

    I checked out a barista course in Black Market Coffee which has a good review though a bit pricey (for now) and i'm sure it will be 100% worth it. In the mean time I'll just have to learn at the cost of the beans and lots of patient.


    Should I keep adjusting the grinder to finer until I get the right flow rate? I know this question might have been asked a million time and I know that for the grind size you just have to trial and error to get it right. Although the guys at the roaster (where I bought my beans from) recommended about 40 seconds

    Any other DIY that I should try on (maybe at a later stage)

  15. #15
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    Quote: Should I keep adjusting the grinder to finer until I get the right flow rate? I know this question might have been asked a million time and I know that for the grind size you just have to trial and error to get it right. Although the guys at the roaster (where I bought my beans from) recommended about 40 seconds.

    Not sure how many mls in 40 secs. It seems a bit long to start with.
    What we are looking for is one variable that can be adjusted until you get onto the right area.

    So amount of grinds need to be constant
    The tamp pressure needs to be constant
    The amount of extraction mls in the amount of time is the goal.
    ***** The variable is the grind. So adjust the grind until you achieve -
    I suggest (splitting the difference) 50 mls in 25 seconds.
    This will take quite a few tries don't be discouraged.

    Now this just a starting point to see what it tastes like
    Stronger try 60 mls in 30 secs.
    Then try the suggested 60?mls in 40 secs.
    The only adjustment you make is with the grinder

    I was never told this, or if so it was never clear, or I was just to dumb - probably all three,

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    @dumiya
    great stuffs and thanks again for the reinforcement. (I believed) I have managed to fix all others element and only need to adjust the grinder size. Of course this is at the cost of 2 bags of beans.

    1. Fixed the dose to be 18gr exact (kitchen scale)
    2. Same tamping technic
    3. Using timer to time aiming at 25, 30 then 40 sec. (recommended 40 sec was for 60ml)
    4. The only thing left will be the grinder size which I think I am closed to getting the right size.

    Few questions for everyone (these are really dumb questions so be warned)

    Do you always use the double basket? (assuming Yes)
    Does this mean you always drink a double shot everytime?
    Should I try to work with a single basket? Or using a single basket in a double sprout? (my guess will be preferably not )

    Cheers

    T
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    Quote Originally Posted by MTAT View Post
    @dumiya
    great stuffs and thanks again for the reinforcement. (I believed) I have managed to fix all others element and only need to adjust the grinder size. Of course this is at the cost of 2 bags of beans.

    1. Fixed the dose to be 18gr exact (kitchen scale)
    2. Same tamping technic
    3. Using timer to time aiming at 25, 30 then 40 sec. (recommended 40 sec was for 60ml)
    4. The only thing left will be the grinder size which I think I am closed to getting the right size.

    Few questions for everyone (these are really dumb questions so be warned)

    Do you always use the double basket? (assuming Yes)
    Does this mean you always drink a double shot everytime?
    Should I try to work with a single basket? Or using a single basket in a double sprout? (my guess will be preferably not )

    Cheers

    T
    I really wouldn't bother with the single basket. It makes life easier in that you don't have to change grind back and forth every time you switch between single and double basket. Also it is much harder to get consistent shots due to the tapered shape. Personally I like double shots that would qualify as ristrettos by volumetric definition, but measure about 33-36 grams out of 17 grams of ground coffee, which makes them "normales" by weight-based standards.

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    All good.
    Don't use the single basket. Only drink one shot, discard the other if you wish.
    Everything depends on what you want in the cup.
    I like a fairly light, sweetish taste chocolate overtones with a nice delayed euforia.
    I find too long an extraction overloads it with caffeine and tastes bitter - like most coffee you get these days.
    It is the first darker creama that is good so long as it wasn't choked on the way out (taking too long)
    But each to his own. This is the search for the god-shot and it will be different for every one.
    My time/amount markers are really the start, but at least you have drinkable coffee on the way
    The markers are a quicker way to get into the right zone and do save heaps of beans and frustration.

    Other 'snobs' will have other ways, some stress me out, others don't fit my way of doing things.
    Do have fun with it - laugh - a really bad shot might work as a weed killer
    I was offered a coffee in a nursing home recently that I suspect was designed to create vacancies. I was fortunately given it in a take away cup - I hope the shrub survived

  19. #19
    Senior Member LFM60's Avatar
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    Quote Originally Posted by dumiya View Post
    ............a really bad shot might work as a weed killer
    I was offered a coffee in a nursing home recently that I suspect was designed to create vacancies. I was fortunately given it in a take away cup - I hope the shrub survived
    Hahahaha. Weed killer.

    Nursing homes work in mysterious ways...........

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    Quote Originally Posted by dumiya View Post
    All good....
    Do have fun with it - laugh - a really bad shot might work as a weed killer
    I was offered a coffee in a nursing home recently that I suspect was designed to create vacancies. I was fortunately given it in a take away cup - I hope the shrub survived
    Haha love it. One thing for sure is that my drain is very clean by now with all the coffee ground and unwanted shots in there.

    Will look for a pair of measuring shot so at least I know if i'm there or not.

    I have seen some using the kitchen scale to measure their drink/volume. I see it has a some option but not sure if it really works. ie weight, milk and water.

    Happy espressoing everyone!!!

  21. #21
    Senior Member LeroyC's Avatar
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    If you're in the Enmore area you're not that far from Di Bartoli at Bondi Junction. They're home coffee specialists and would be a great place for you to pop in to to maybe buy some accessories, some fresh coffee or book yourself into one of their home barista training courses.

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    Will definitely check them out when I'm around Bondi.

    Yesterday I was able to produce a more consistent shot at least I got the same amount of coffee (60ml) in about 25s. Which I will keep doing for a while until adjusting the grinder again.

    I found it quite enjoyable and rewarding to learn everything from scratch yourself. Knowing that there are tons of help here and as long as you keep trying you'll get there (eventually).

    Cheers everyone!!!
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    Quote Originally Posted by MTAT View Post
    @dumiya
    great stuffs and thanks again for the reinforcement. (I believed) I have managed to fix all others element and only need to adjust the grinder size. Of course this is at the cost of 2 bags of beans.

    1. Fixed the dose to be 18gr exact (kitchen scale)
    2. Same tamping technic
    3. Using timer to time aiming at 25, 30 then 40 sec. (recommended 40 sec was for 60ml)
    4. The only thing left will be the grinder size which I think I am closed to getting the right size.

    Few questions for everyone (these are really dumb questions so be warned)

    Do you always use the double basket? (assuming Yes)
    Does this mean you always drink a double shot everytime?
    Should I try to work with a single basket? Or using a single basket in a double sprout? (my guess will be preferably not )

    Cheers

    T

    good job with the scales - I weigh the beans out to 18g and then grind and put into portafilter.

    I then use an espresso scale (get one it's awesome for coffee) like this https://www.coffeeparts.com.au/brewista-smart-scale

    the espresso scale weighs the dose in the cup and the shot time. I aim for 36g in cup in around 30 seconds.

    Check out sensory Lab coffee in melbourne they have give a coffee recepie with their beans, eg use x about coffee and extract in y time for z amount in cup

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    Hi all,

    Some updates on the situation

    I have been gaining a bit more consistency, crema colouring, volume (60ml/20secs), 2:1 weight ratio (36:18) pretty much most of the time now.

    Few more stupid questions please

    Do you adjust your grinder (finer) when you have less and less bean? I tend to leave only a few cups in the grinder and top up when I see there wont be enough for another pull.

    Is it advisable to keep top up my grinder or just dump the whole 250gr in there if I can finish it in a couple of week?

    Cheers T

  25. #25
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by MTAT View Post
    Hi all,

    Some updates on the situation

    I have been gaining a bit more consistency, crema colouring, volume (60ml/20secs), 2:1 weight ratio (36:18) pretty much most of the time now.

    Few more stupid questions please

    Do you adjust your grinder (finer) when you have less and less bean? I tend to leave only a few cups in the grinder and top up when I see there wont be enough for another pull.

    Is it advisable to keep top up my grinder or just dump the whole 250gr in there if I can finish it in a couple of week?

    Cheers T
    As your grinder doesn't have a tinted hopper any beans stored in there will be exposed to light. Light is one thing that will cause them to age faster so I'd suggest you only keep enough in there for one day (maybe 2 at the most if this is easier). Ideally the hopper will be close to empty at the end of the day and you can top it up each morning. Keep the rest of your beans in an air tight container of some in a cool place such as low down in the pantry or a kitchen cupboard. If the coffee you're buying is sold in a bag with a ziplock seal and a one way valve these are ideal for storage.
    Yes your grinder will need to be adjusted regularly. This is due to a variety of reasons such as the amount of coffee in the hopper, how fresh it is and the ambient temperature, but mostly due to the type of coffee you're using. When you change to a new coffee you will almost always have to adjust the grinder.
    Finally, a 20sec shot is quite fast unless that's 20secs from when you see the first drops of coffee. Ideally you should be aiming for a 25-30sec shot at the fastest. This is counted from when you turn the pump on until you stop the shot, and is made up of roughly 5-10sec of no flow at the start and 15-25sec of flow from the portafilter.
    I often share the YouTube clip below from site sponsor Jetblack as while parts of the process such as distribution and tamp are a bit rough and ready it shows a great example of what a nice ristretto shot should look like. It's stopped at 24sec as you can see from the counter on the machine but could probably have been allowed to go for another 3-5sec at least in my opinion. Try to aim for something that looks like this as a minimum.

    https://youtu.be/1wGNOLR3yh8
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    Thank you Leroy... watched the video and so happy that I still have ... sheet load of practices to do.

    Ok now I need some help to trouble shoot. I have kept all other variables the same (dose 18gr, tamp pressure, wet:dry weight ratio (2:1), etc) and change only the grind size.

    Here's what I find which i'm a bit lost of what to adj next

    From 20secs for 60ml (obviously too fast) i adjust the grinder to 0.5 point finer here are the changes

    It went from 5sec flow starts to 10-15 sec flow start and I can get 60ml in 40-50 sec which seem to be burnt. I could also see the puck was burnt at the bottom part.

    Should I :

    1. Go back the previous grind size and increase the dose? ie to 19gr?
    2. Other suggestion

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    Dont stress the exact timings dosings etc, dont forget to be driven by taste. I find the bean itself will have its own oddities or profile. I've given up measuring other than my dosing grind I'm dialing in a new bag of beans. Other than that I go by look/feel.
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  28. #28
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    Quote Originally Posted by MTAT View Post
    Thank you Leroy... watched the video and so happy that I still have ... sheet load of practices to do.

    Ok now I need some help to trouble shoot. I have kept all other variables the same (dose 18gr, tamp pressure, wet:dry weight ratio (2:1), etc) and change only the grind size.

    Here's what I find which i'm a bit lost of what to adj next

    From 20secs for 60ml (obviously too fast) i adjust the grinder to 0.5 point finer here are the changes

    It went from 5sec flow starts to 10-15 sec flow start and I can get 60ml in 40-50 sec which seem to be burnt. I could also see the puck was burnt at the bottom part.

    Should I :

    1. Go back the previous grind size and increase the dose? ie to 19gr?
    2. Other suggestion
    That could be because the Anfim KS is a stepped grinder and although you're only moving one step it's far enough to cause problems. I owned a KS in the past and was really impressed with it. I occasionally struck this sort of issue due to the steps, but it was rare.
    So yeah, this is where a bit of experience comes in and you can start to adjust multiple variables at once. Doing what you suggested is a good start, but obviously will only work if your filter basket is big enough to hold 19g. I suggest you work out max amount your basket can hold by using the nickel test. Remember you don't want the dry coffee puck touching the shower screen before you start the shot. The other option obviously is to do the opposite- leave the grinder where it is and reduce your dose to 17g. Personally I prefer a slower, longer extraction so this is what I'd do, but that very much depends on the coffee you're using and your personal taste.
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    Ok so finally I have made it to 35sec for 60ml and good colouring. Taste wise was good without any bitterness of burnt coffee.

    Another dumb question please. When measuring 60ml do you count the crema? Ie when pouring I would aim to stop when crema reaches 60ml or slightly more to make up of foam volume?



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  30. #30
    Senior Member LFM60's Avatar
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    Quote Originally Posted by MTAT View Post



    Mmm. That looks good MTAT.

    I'll let the experts answer your latest questions.

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    Quote Originally Posted by LFM60 View Post
    Mmm. That looks good MTAT.

    I'll let the experts answer your latest questions.
    Those shots look very nice indeed. BTW The 60 cc target volume should include the crema.

    If it tastes great, good job!
    However, a 60 cc volume is not always the best target when you try different coffees. Italian roasters invariably include robusta beans in their blends, ensuring a good amount of crema. 100 % arabica coffees may produce less volume due to less crema. For that reason more and more people base their targets on weight rather than volume. A good starting point is to produce an espresso that is about 2 times the weight of the ground coffee that goes into the basket. This may very well turn out to be less than 60 cc.
    If it is too strong to your taste, use a slightly higher ratio, e.g. 2.2. From there you can finetune the grind / extraction time by taste.

    Having said this, I don't weigh every shot I make. I use a scale for weighing the ground coffee and weigh the shot when dialing in and occasionally as a backcheck.
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  32. #32
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    Hi degaulle

    quick question, how do I alter the weigh ratio? ie by adjusting the dose say 18gr - 19gr?

    Cheers

    Quote Originally Posted by degaulle View Post
    A good starting point is to produce an espresso that is about 2 times the weight of the ground coffee that goes into the basket. This may very well turn out to be less than 60 cc.
    If it is too strong to your taste, use a slightly higher ratio, e.g. 2.2. From there you can finetune the grind / extraction time by taste.

    Having said this, I don't weigh every shot I make. I use a scale for weighing the ground coffee and weigh the shot when dialing in and occasionally as a backcheck.

  33. #33
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by MTAT View Post
    Hi degaulle

    quick question, how do I alter the weigh ratio? ie by adjusting the dose say 18gr - 19gr?

    Cheers
    You can either adjust the dose or the output. Adjusting the weight of the output obviously adjusts the time of the extraction as well. It doesn't really matter which variable you choose to adjust, but obviously you need to test the results and base its success on taste as simply hitting some number targets doesn't guarantee good flavour.
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  34. #34
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    Quote Originally Posted by LeroyC View Post
    You can either adjust the dose or the output. Adjusting the weight of the output obviously adjusts the time of the extraction as well. It doesn't really matter which variable you choose to adjust, but obviously you need to test the results and base its success on taste as simply hitting some number targets doesn't guarantee good flavour.
    +1.

    What I find to be a comprehensible guide overall is this:
    https://www.youtube.com/watch?v=-BT7-yOUMDM

    One remark though: In the video, Matt suggests that the only reason to increase your dose (and increase the output in proportion) is to make more espresso, all else being equal. It implicitly suggests that a 36 grams shot out of 18 grams would taste the same as a 34 grams shot out of 17 grams of coffee, which I am not sure of.
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  35. #35
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    OK, after some extensive time and trial and error and countless amount of coffee consumed. I believed I have gained some basic skills and knowledge.

    And I think now is a good time for some educated questions:

    I'm trying to get my ratio to be in between 1/1.5- 1/2.0 however I end up with this situation and not sure why. With the current grinder between 2 size 8 and 7.5 I either have the coffee flushed out too fast or too slow.

    Not sure if I make myself clear here but if I set the grinder to 8, coffee comes out too quickly and ended up with 1/3.0 within 18 secs. Taste wise is definitely on the sour side. Although the shot look beautiful
    And if I adjust it down to 7.5 it would then flowing nicely for first 10sec and then started to drip drop by drop. If I stop anywhere between 25-35 secs it would have only been 1/1.0 and taste a bit burnt/too bitter and the shot look awful.

    Not sure what else I should try differently and whether it was a machine, grinder or user issue here.

    I might try to upload some video which would make it a bit easier I guess.

    Any suggestion is welcome. Thank you in advance.

  36. #36
    Senior Member level3ninja's Avatar
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    The grind isn't the only thing you can adjust to affect how fast the water flows through the grinds in the portafilter (that's what makes the coffee taste burnt of too slow, or watery if too fast). You can also adjust the dose (amount of grinds in portafilter) as well as how hard you tamp. All three things will change the flow rate of the water if the other two don't change.

    It sounds like the sweet spot is between 7.5 and 8.0 on your grinder (annoying, but may change as the beans age to be more in line with one of those two, usually beans need to be ground finer as they age).

    So try grinding at 7.5 and reducing the amount of grinds you use, or grind at 8.0 and updose a little.

    Or try grinding at 7.5 and tamping quite softly, or if you already don't tamp very hard try grinding at 8.0 and tamping harder.

    Or try a combination of the two. I personally find it easier to adjust the dose them the tamp because I tamp from habit so if I'm not thinking about it I'll go back to how I always do it.

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