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Thread: Great shot, but...

  1. #1
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    Great shot, but...

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    GDay All

    I roasted some beans a couple of days ago. *I have just managed to pull a double shot that tasted great, plenty of crema, etc, however there were a couple of concerns:

    As I said the shot tasted great, but took about 45 seconds to pour. *Should I really be trying for the 25 to 30 seconds pour, or at the end of the day is it whats in the cup that counts? *::)

    Secondly, I noticed a few grounds in the bottom of the cup! :( Are the holes in the basket just too big, or is there something I can do to prevent this?

    Thanks
    Andrew *8-)

  2. #2
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    Re: Great shot, but...

    Fine grinds or large grinds?

    If they arent fines they are probably from resting the portafilter on the bench when you tamp.

  3. #3
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    Re: Great shot, but...

    Thanks MM

    Ill check out my technique, but the grinds seem to be fine!

  4. #4
    Senior Member Koffee_Kosmo's Avatar
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    Re: Great shot, but...

    Hey Secksy

    A 45 second extraction tells me that the grind is to fine and may pass through the filter basket

    As a starting point the grind should be the consistency of table salt

    KK

  5. #5
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    Re: Great shot, but...

    Thanks KK

    Ill use that as a benchmark! *8-) *So maybe a coarser gind & a firm tamp then?

  6. #6
    Senior Member Koffee_Kosmo's Avatar
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    Re: Great shot, but...

    Recommended tamp pressure is 15kg
    Use a set of bathroom scales to practice on at first and you will be on your way ;)

    KK

  7. #7
    Mal Dimal's Avatar
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    Re: Great shot, but...

    Any tamping force between 7.5Kg and 15Kg is quite acceptable. Whats more important is that which ever tamping force you use, is one that you can apply consistently within a range of +/- 1Kg and finding a method that allows you to do this. Thats where the bathroom scales come in handy ;)

    Mal.

  8. #8
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    Re: Great shot, but...

    Any tamping force between 7.5Kg and 15Kg is quite acceptable. Whats more important is that which ever tamping force you use, is one that you can apply consistently within a range of +/- 1Kg and finding a method that allows you to do this. Thats where the bathroom scales come in handy
    I will take this further. Any tamping force between about 7 and 23Kg (15 to 50 pounds) is going to yield the same results in the cup... it is no coincidence that about 16Kg (35 pounds) is often stated as a recommended tamping force since it sits in the middle of that range and gives the widest margin of error. Of course, this takes for granted that the other factors, notably dose and distribution are correct. Although lower force tamps are often used with lever machines.

    If you find that you need a very low tamping force (5Kg or less) check for any or all of these:
    - too fine of a grind
    - a clogged basket
    - a basket with holes punched too small or plated over
    - a grinder creating too much dust (cheap design or work burrs)
    - a roast or blend that creates too much dust
    - overdosing
    - espresso machine brew pressure too low

    If you find that you need a very high tamping force (25Kg or more) check for:
    - too coarse of a grind
    - too low of a dose
    - a grinder that clumps
    - uneven distribution
    - espresso machine brew pressure too high
    - espresso machine initial water delivery too violent
    (damaged shower screen, missing shower head, poor design, etc.)
    - incorrect brewhead gasket (too thin)

    The point is that if you find that a specific tamp is required, particularly one that is quite high or quite low, it is possible that you are compensating for other problems.

  9. #9
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    Re: Great shot, but...

    Secksy,

    Not sure about the Krups unpressurised baskets, but when I switched to using Breville unpressurised baskets (Bar Italia baskets with my Café Roma), I found that I got lots of grounds in the cup too. The holes are much bigger in the unpressurised baskets, probably because the machines they come with operate at much lower pressure (Bar Italia = 3.5 bar). Here are some pics:

    Café Roma (pressurised - standard) - Bar Italia (unpressurised)



    What Ive started doing is to cut pieces of kitchen paper to line the bottom of the basket before dosing. A bit fiddly at first, but not a problem after you get used to it. I stops 80% of the grinds going through.

    As for the other problem, I think youve got plenty of good advice to work with!

    Cheers
    Stuart.

  10. #10
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    Re: Great shot, but...

    Thanks all for your help...Im going now to put it into practice! 8-)



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