Results 1 to 6 of 6
Like Tree2Likes
  • 2 Post By flynnaus

Thread: New to everything, holey puck problems

  1. #1
    Junior Member
    Join Date
    Oct 2017
    Posts
    1

    New to everything, holey puck problems

    Hi All,

    Firstly thank you everyone who's contributed to make this site such a great resource.
    I've spent a lot of time reading on here the past few weeks as I've researched and bought my first machine and all the bits to go with it.

    2KG of coffee later I'm starting to pull some nice shots, but I seem to still struggle with what I think is channeling in the puck, see photo below:
    https://imgur.com/a/plRvj

    Equipment:
    Expobar Minore IV (vib pump), Pesado shower screen, Pesado double portafilter, VST 20g ridged basket
    Eureka Atom
    Pesado tamper
    LW Blind Shaker

    Beans: five senses dark horse (roasted 31-Oct)
    D: 20g, Y: 40g, T: 25-28s
    5 second pre-infusion (pre-wet? I think because the vib pump doesn't reach line pressure..)
    Temp: 94 degrees C
    Pressure: 9 bar

    Taste: strong... not unpleasant but a little boring compared to the sweetness I've tasted from this bean in my local cafe.

    I was just reading about the coin test so I'll try that tomorrow, anything else I should try to fix the puck?

    Cheers,
    David

  2. #2
    Senior Member flynnaus's Avatar
    Join Date
    May 2008
    Location
    Sydney
    Posts
    3,696
    Patience grasshopper. It took me quite a while to be able to pour consistent shots. Keep trying and watch your distribution especially in the area near where the handle connects to the portafilter. Think about investing in a bottomless portafilter to help diagnose uneven extraction. you can also try adjusting the grind and the brew temperature
    As you don't have the same espresso machine and grinder as your local cafe, you won't necessarily get the same results but you can still get great results.
    Last edited by flynnaus; 1 Week Ago at 09:13 PM.
    sam678 and chippy like this.

  3. #3
    Senior Member level3ninja's Avatar
    Join Date
    Nov 2013
    Location
    Casula, NSW
    Posts
    535
    What are your habits with grinding, from start to finish of the day, do you purge? How many shot do you make in a session? How many sessions a day? How do you site the beans? How much do you keep in the hopper?
    How do you distribute? and tamp?

    You say this is your first machine, what experience do you have making coffee before this?

    Best yet upload a video to YouTube and post the link here of you making a shot how you normally do, that'll be the quickest way.

    Also did you get the recipe from your local cafe? If you're not using the same recipe it probably won't taste the same.

  4. #4
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Location
    Warwick, QLD
    Posts
    15,506
    Also, some one-on-one training would give you a huge leg-up in getting up to speed quickly...
    Quite a few reputable specialist retailers run basic barista courses and are well worth attending.

    Mal.

  5. #5
    Senior Member level3ninja's Avatar
    Join Date
    Nov 2013
    Location
    Casula, NSW
    Posts
    535
    Another thought, if it's just a little boring, it might just be a little overextracted. To reduce extraction grind slightly coarser, or lower temperature to 93 or even 92, tamp a little lighter... Is your preinfusion part of the 25-28 or additional to?

  6. #6
    Member
    Join Date
    Jan 2015
    Posts
    46
    Behmor Brazen - $249 - Free Freight
    Agree with flynnaus a naked portafilter will assist with correcting any problems with distribution and tamping.

    I have a similar setup to you. Minore IV, IMS screen, Rocket naked portafilter, 20g VST basket.

    I get a little clumping from my grinder so I grind into a container and breakup my grinds before filling basket and tamping.

    This routine gives even extraction. I can monitor the results at the other end of the naked portafilter.

    My beans at the moment are Padre Coffee DG, my recipe is 20g in 40g out. Time 35 secs from time lever is activated.

    I have gone out to 45 secs with good results, shorter times however, give thin under extracted pours. At 35 seconds, I get a thick, syrup like pour.

    Results have been consistent from one bean to another, with minimal adjustment of the grind.

    I drink my coffee with milk so more forgiving than espresso shots.

    The best advice here is to go "naked".

    Sam.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •