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Thread: EM6910 & 0480 image

  1. #1
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    EM6910 & 0480 image

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hello and retrospectively thank you for adding another passion to my life.
    Ive just moved from the Ikon to the 6910 (ten days). The grind is as fine as I can make it. *This is a double shot of Yirgacheffe, roasted on the tenth. *The gauge is as high as Ive had it.
    Ive ordered a Tranquilo to help the grind.
    Any suggestions or comments are most welcome.
    Wayne Suffield
    Ararat



  2. #2
    A_M
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    Re: EM6910 & 0480 image

    Looks OK to me ;)

    Your grinder may need a washer, such that your able to grind finer if needed...

    My gauge sits about the same and chokes at 12:00..

    Do a clean and or manual and use the pressurized PF with the rubber blind...


    The gauge, after a little while, will move up to the SB sweet spot.... That is where you should be aiming for...

    Though most of us try to go a little bit more.


    1: Fresh beans..
    2: A good grind ...
    3: A reasonable tamp - with the Shower screen a whisker on or off the puck
    4: Double PF - Comercial - lots of holes visable when held to teh light.

    Should give you 50 - 60 ml in approx 30sec with little blonding. Note: Blonding is not just color but also about consistency etc..

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    Re: EM6910 & 0480 image

    Thanks OlSmokey.

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    Re: EM6910 & 0480 image

    My first post.
    I wish mine looked that good.
    I am hitting the sweet spot but the shot is coming out very quickly.
    I have also noticed that the puck is very hard to bang out when using pre-ground coffee. (Store bought). This problem only occurs when using the double floor baskets.
    I have the same machine and grinder purchased new late last week.
    My grind setting is on 14 though.
    Will be getting some good coffee today after using some store bought beans to play with.

  5. #5
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    Re: EM6910 & 0480 image

    Welcome to Coffee Snobs HGs.

    Quote Originally Posted by 24031006620 link=1234653892/3#3 date=1234738523
    I have also noticed that the puck is very hard to bang out when using pre-ground coffee. (Store bought). This problem only occurs when using the double floor baskets. *
    The dual floor baskets only have one hole to let air in.
    Its like trying to break a partial vacuum to release a puck.
    Also, store bought beans need to be ground finer because they are stale and the smaller grind helps the puck to stick.

    Quote Originally Posted by 24031006620 link=1234653892/3#3 date=1234738523
    Will be getting some good coffee today after using some store bought beans to play with. *
    Good; playing with supermarket beans is a waste of your time. You almost have to start learning all over again.

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    Re: EM6910 & 0480 image

    Hahaha.
    I am on my way to Di Bella. I am in Brisbane
    I did have a small delonghi. It died. Only paid 180 for it 6 years ago.
    Purchased the Sunbeam and then found out that the grinder I had would not cut the mustard. Went back and bought a new grinder.
    I will give the new beans ago tonight.

  7. #7
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    Re: EM6910 & 0480 image

    Hi HGs...

    Glad to hear you are visiting us today.. would love to hear how your experience was and how you went with your coffee making... you can organise with our team to bring in your machine for free barista training..... a one on one session at no charge to learn how to better use your coffee machine.... this is open to all CSrs by the way.... :)

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    Re: EM6910 & 0480 image

    Dropped in yesterday and purchased 500grms of Serafini. Your staff were very helpful. They suggested that I bring my machine along which I will do. Just had a cup and it is great. A small adjustment of the grinder and I was away.

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    Re: EM6910 & 0480 image

    Quote Originally Posted by 5B7C6F791D0 link=1234653892/7#7 date=1234818070
    Dropped in yesterday and purchased 500grms of Serafini. Your staff were very helpful. They suggested that I bring my machine along which I will do. Just had a cup and it is great. A small adjustment of the grinder and I was away.

    Have always found teh staff on the front line at *Di Bella to be excellent... And there is noting like fresh beans... Never had a bad batch from Di Bella and have put it down to - Consistency and turnover..

    Should you need further assistance, there are any number of CSs in Brisbane that have had lots of *personal experience with the EM6910...

    Interestingly I also discovered that one of teh Sunbeam trainers from Brisbane is now working at Veneziano Caffe... *

  10. #10
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    Re: EM6910 & 0480 image

    My gauge looks different from yours. Maybe mine is one of the old em6910. I have to push mine into the red zoon in order to get a decent shot.

  11. #11
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    Re: EM6910 & 0480 image

    Sugilun -

    Do Ams "Dual Floor" test to find the sweetspot for your machine (put an empty dual floor basket into the machine and run a shot, where the gauge sits is the machines "ideal spot" for a shot). I did this and its not as far round as what I had thought. I aim for slightly more than where the test gets me (test hits around 11 - 12 oclock, I aim for between 12 & 1).

    Taste is the ultimate determining factor ofcourse...

    Sen

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    Re: EM6910 & 0480 image

    do u put coffee in it?

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    Re: EM6910 & 0480 image

    nope, you just run the machine with the dual floor filter in place (its about the only time you should use this)

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    Re: EM6910 & 0480 image

    Quote Originally Posted by 3630222C29302B450 link=1234653892/9#9 date=1235559969
    My gauge looks different from yours. Maybe mine is one of the old em6910. I have to push mine into the red zoon in order to get a decent shot.
    When I did the sunbeam training course (freebie) I was told to ignore the guage and simply look at the pour. Im still curious. For me to get a decent shot I go well into the red as well.

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    Re: EM6910 & 0480 image

    If I go into the red I dont get a pour...

    wierd huh?

    Chris

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    Re: EM6910 & 0480 image

    Quote Originally Posted by 2A223A302D490 link=1234653892/14#14 date=1237960337
    If I go into the red I dont get a pour...

    wierd huh?

    Chris
    No... Exactly as one would expect...


    There is a sweet spot for every unit and it is different... A little over the sweet spot is usually OK... Dependent on Beans / Grind and Tamp..

    Higher pressure is not always better...

    The aim is 50 - 60 ml in 25-30 second.... For a double basket on the EM6910.

  17. #17
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    Re: EM6910 & 0480 image

    Quote Originally Posted by 705F5654437C505F5056545C545F45310 link=1234653892/15#15 date=1237963569

    No... Exactly as one would expect...


    There is a sweet spot for every unit and it is different... *A little over the sweet spot is usually OK... Dependent on Beans / Grind and Tamp..

    Higher *pressure is not always better...

    The aim is 50 - 60 ml in 25-30 second.... * For a double basket on the EM6910.

    Understand that (through this forum and LOADS of reading) but surprised that the calibration from machine to machine can differ that far - my machine seems far removed from hammers...

    Tell me AM - the man with waaay too many em6910s....

    I understand that the difference from say 10 to 12 on the shot clock is not a great deal, but how touchy is it?

    ...if that is a question and if there is a possible general answer. Would appreciate your feedback.

    Chris


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    Re: EM6910 & 0480 image

    Quote Originally Posted by 2A223A302D490 link=1234653892/16#16 date=1237969826
    Tell me AM - the man with waaay too many em6910s....

    I understand that the difference from say 10 to 12 on the shot clock is not a great deal, but how touchy is it?

    ...if that is a question and if there is a possible general answer. Would appreciate your feedback.

    Chris
    10 to 12 on my home unit is BIG... * and @ 11 Good pour @ 12:00 almost a full choke.

    10 - 12 on my work unit is *nothing .... *@ *1-2 good pour *@ 3:00 dribble and choke only when in the RED.

    On FL old machine it changes a bit, every time I try a different mod...

    A: * Put in the rubber blind or use a double floor basket...
    B: * Run a few manual shots... say 5 sec
    C: * Run a longer manual shot and watch where th gauge settles... *

    This is the SB sweet spot for your unit... *

    NOTE: *It can and does change slightly after a full de scale and clean...

    Your goal is to manage the issue of Fresh Beans / Grind size and Tamp to give you 50 - 60 ml in 25 -30 sec...

    A few of the experienced SB 6910 owners have found that a mm or two above the sweet spot has given them the best results...

    However, you need to remember head temp also plays a part in what happens.... *As to the quality and taste of the coffee...

    I can pour a perfect shot at work - 2:00 * the other three users will use the same beans / grinder setting and the EM6910 has not changed... *They will all get different- from 11:00 all the way to a choke.

    I adjust my tamp on the SB almost every day, due to the beans aging and if some one has used it before me OR I am the first... *They are all variables that can effect your end result.

    Oh... And a warmed PF VS a cold one will also have an impact...

    2 *+ *2 *= *5 *(for large values of 2)




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    Re: EM6910 & 0480 image

    Quote Originally Posted by 5F70797B6C537F707F797B737B706A1E0 link=1234653892/17#17 date=1237973960
    10 - 12 on my work unit isnothing ....@1-2 good pour@ 3:00 dribble and choke only when in the RED.
    taking a wild guess here but is the 12 between the light cream and dark cream (im referring to the colours above the guage line which stand out).
    And so where the needle is pointing on the picture provided here you would call 10 right?
    Anyway its not that important coz i need to find my own sweet spot which im going to do right after i make this post, using the method you described.

    Also on the em0480 i noticed when i grind anything more than 10 it goes black for 2sec then quickly becomes light cream (but its runny not thick). then i tried it on 8 and it took longer to pour this time, but its still coming through too quick (maybe at 10sec the most).
    How much lower than 8 can i go with the grinder setting.

    reading this thread i also realised im tamping waaayyyyyyy to hard, so i need to fix that up. i take the ground coffee up to a level maybe 5mm below the edge of the basket. this is how it was shown in the dvd SB gave with the machine. is that right?

    Last question. Sorry guys. wat do i do when i want to make single shots, i havnt seen anyone use the single basket (neither in the dvd or any youtube vids) or even mentioned here. everyone seems to just stick with the double basket. Why is that? and so how do i make single shots?

    thanks people... too determined about this coffee machine, im not stopping till that perfect pour comes through >:(

  20. #20
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    Re: EM6910 & 0480 image

    As different units cam out with different gauges... You can not reference them as every one is different.

    Thus most of us tend to call the position of a clock, with 12 at TDC.

    Off for coffee and a social gathering at west end...Veneziano Caffe

    Will check up on your findings and make further comments on my return..

  21. #21
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    Re: EM6910 & 0480 image

    Yeah Baz, AM is right - think of your guage as a clock... 12 is perpendicular.

    So how did your test go? Where is the sweet spot?

    Chris

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    Re: EM6910 & 0480 image

    Quote Originally Posted by 210E0705122D010E0107050D050E14600 link=1234653892/19#19 date=1238191751
    As different units cam out with different gauges... You can not reference them as every one is different.
    yeh you mentioned earlier thats why i knew i had to find mine out.

    Quote Originally Posted by 030B131904600 link=1234653892/20#20 date=1238219127
    So how did your test go? Where is the sweet spot?
    well get this right...before using the machine i turned it on, once it was ready to go, i put rubber blind in double basket into PF then into group head, pressed manual 5secs turn off, then pressed it again and results were:
    one notch/dash under 12 (would you call that 11 or 11.30?)

    then i went on to pull a shot, first one went way past that point.
    i decided to check that sweet spot again. this time reading showed:
    2 notch/dash past the 12.
    So now im confused which would be the sweet spot. mind you before checked the first time i watered down a few times.

    anyway besides that i experimented about 5 shots, changing grind setting back and forth, and trying to keep a consistent dose and tamp.
    tha last shot i pulled was around 25sec set at grind 14 but the brown turned blond very quickly and wen i had the coffee it tasted ok but abit too light in flavour for my liking.
    whats my mistake?? how can i make it have more flavour in the espresso. do i need a finer grinder or coarser.

    im gona try another shot tonight at grind 13.

    one another question what effects is there on the level of coffee in your basket? like what happens if you dose almost right to the top or 5-10mm below the top edge?
    and wheres the best dose suppose to sit after the tamp?

  23. #23
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    Re: EM6910 & 0480 image

    Okay Baz

    Rather than pull quote down for each bit...

    I started at 10 on the grinder - got near lock up.

    Backed it off to 16, got a pretty good shot.

    Have since been moving around in the 12-16 area which I think I said in another thread. I feel blessed as this is as per manual for espresso *:)

    BUT.......

    5-10 mm - no

    The shot clock I have found very temperamental/finicky to 3 variables -

    1. Grind

    2. Fill

    3. Tamp

    We fill to 2-3 mm from top of basket and even 1mm can make the difference on good extraction to average extraction.

    Weekends I have more time to pay attention than during the week (Duh!) and today I pulled some really good shots - with both the single and the double basket...

    All of this I put down to fill level - dont forget your gauge is measuring back pressure - it is in your manual.

    The other day I started investigating Espro tampers - the ones that provide 30lb (in the old money) of pressure. Canadanians, you get that.

    The reason is this post http://coffeesnobs.com.au/YaBB.pl?num=1237889941 along with elimination of variables.

    I have a mate (Mondiale man) who has a lathe so we intend on attempting to ring the tamper. This will assist with fill level and in effect eliminate another variable.

    This will leave me with one variable - grind.

    You can always find X if you know what Y and Z are.... ;)

    Bottom line for you at present though, throw more coffee at it!! ;D ;D

    Its good for you!! :D :D :D

    Hope it helps mate

    Chris

    .... who would never say he pulled the perfect shot.... :-[

  24. #24
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    Re: EM6910 & 0480 image

    one notch/dash under 12 (would you call that 11 or 11.30?)

    then i went on to pull a shot, first one went way past that point.
    i decided to check that sweet spot again. this time reading showed:
    2 notch/dash past the 12.
    So now im confused which would be the sweet spot.

    Approx 12:00
    the brown turned blond very quickly and wen i had the coffee it tasted ok but abit too light in flavour for my liking.
    whats my mistake?? how can i make it have more flavour in the espresso. do i need a finer grinder or coarser.

    Sounds like it is a mix of Tamp / Grinds causing channeling / fresh beans
    one another question what effects is there on the level of coffee in your basket?

    LOTS
    like what happens if you dose almost right to the top or 5-10mm below the top edge?

    Choke / Watery / Sloppy puck / Too quick / under extracted / Over extracted... * It all changes
    and wheres the best dose suppose to sit after the tamp?

    Do the tamp test with a 5 cent piece... *If the level is good, after you put *group in and then remove it... you should just see a slight indentation.. * In effect, the tamped coffee should be just missing / touching the shower screen..
    [/QUOTE]

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    Re: EM6910 & 0480 image

    yeh done another test with the blind rubber today and the results were different again.

    Im confused as to when you should actually check the machine for that test. i check as soon as its heated and ready to go.

    also thanx for the tips AM and chris.
    im following that 5c test, but should the indentation be only slight or showing deep in the coffee ground. ive seen both.

    also do you guys just pour with manual on and off or do you have a setting on the single and double shot??

    i also got sum info on here about steam wond setting and changed it on my machine to dryer which made a big different in my frothing now. but i felt as if my cappos were very frothy on top but i didnt get that silky taste through my coffee not sure if i should change the steam wond setting from dryer to dry, or maybe its just my crappy frothing tech

  26. #26
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    Re: EM6910 & 0480 image

    Quote Originally Posted by 33302B69656964510 link=1234653892/24#24 date=1238310394
    im following that 5c test, but should the indentation be only slight or showing deep in the coffee ground. ive seen both.
    Just a slight indent... Deep means your over dosing or not tamping hard enough.

    Quote Originally Posted by 33302B69656964510 link=1234653892/24#24 date=1238310394
    also do you guys just pour with manual on and off or do you have a setting on the single and double shot??

    Both... Us the double button when in a rush, but always keep an eye on it..

    Quote Originally Posted by 33302B69656964510 link=1234653892/24#24 date=1238310394
    or maybe its just my crappy frothing tech
    YEp ... Your tequnique ;D

    You have to stick to one method and get it right for that setting... Then try another setting... You will need to then refine your method...

  27. #27
    Ali
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    Re: EM6910 & 0480 image

    Can you get to the Sunbeam coffee school? The best bit about it was getting help in person and using someone elses coffee to practice ;D



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