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Thread: Mazzer Luigi + Bezzera BZ35E-MG help!

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    Mazzer Luigi + Bezzera BZ35E-MG help!

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Am using the Bezzera BZ35E-MG with the Mazzer Luigi. My single shots are either 12seconds or 45 seconds, on the current grind setting. is the variability likely due to the amount of tamp applied? What should I do to try to get the elusive 30sec shot?

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    TC
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    Re: Mazzer Luigi + Bezzera BZ35E-MG help!

    Id suggest its way more likely that you are dosing inconsistently. If you can get dose constant, and correct youll find it a whole lot easier. Good luck!

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    Re: Mazzer Luigi + Bezzera BZ35E-MG help!

    Hello Danielt,
    By single shot, do you mean single basket? If so, dump it along with your puck. Start out using the double basket. To compliment 2muchcoffeemans comment, itsalot easier to get consistency, if you use a doulbe than it is using a single.

    Besides, a double taste a whole lot sweeter ;)

    Boris

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    Re: Mazzer Luigi + Bezzera BZ35E-MG help!

    hi by a single shot, i mean 30mls with the single basket.

    the crema is maybe 1 or 2 mm thick but not the 5mm crema i strive for. is this an unrealistic expectation for a crema, in a standard espresso cup?

    in fact, can people post photos of their espresso shots, so i can get an idea of what an ideal shot should look like, preferably a glass espresso shot


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    Re: Mazzer Luigi + Bezzera BZ35E-MG help!

    Quote Originally Posted by danielt link=1137250444/0#3 date=1137285765
    in fact, can people post photos of their espresso shots, so i can get an idea of what an ideal shot should look like, preferably a glass espresso shot
    Hi danielt,

    Lots of great photos and information at this site here....http://www.coffeeco.com.au/articles/tweaks.html. Definitely worth spending some time looking through it all,

    Cheers,
    Mal.

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    Re: Mazzer Luigi + Bezzera BZ35E-MG help!

    Just a quick question.......

    I know you want more crema but are you using fresh beans? Stale beans will give you less creama (thats what I have found, I may be wrong). Also if you are pouring your shot into a large glass the increased surface area of the liquid as opposed to a shot in a smaller glass will make it *look* like you have less crema.

    Also just a hint, use a set of bathroom scales to practice your tamp. You want about 13 kg of weight on that tamper. Also, after you take your shot, knock out the puck and have a look at it closely. Does it smell burned? Is it even or is one side lower than the other? Are you putting enough ground coffee in the basket? Is the pf on tightly?

    I hope this helps. These are all things I have learned through experience so I hope they save you some hassle.

    Sam.

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    Re: Mazzer Luigi + Bezzera BZ35E-MG help!

    hi Sam, thanks, they arent fresh, baked early in December, but kept in the freezer. I was pouring into a "glass" expresso cup, diameter of opening probably 5-6cm.

    My shot also tastes sour. is this the acidity people talk about, or is this because of a stale bean?

    Ill take a closer look at my pucks

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    Re: Mazzer Luigi + Bezzera BZ35E-MG help!

    Have you made any progress getting your 30ml in the 25-30 second range?
    This contributes to the taste greatly.
    Beans roasted in December are not really that old. You should still be able to get a decent coffee out of them.
    Im not a fan of putting roasted beans in the fridge or freezer as there are coffee oils present in roasted beans and many articles around advise against doing this. But that is a personal thing.

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    Re: Mazzer Luigi + Bezzera BZ35E-MG help!

    If the equipment was purchased new then these are questions that should be addressed to the vendor.

    If the equipment was purchased second hand, may I suggest that a coffee class is in order. Its money very well spent.

    Coffee roasted in December is not a problem EXCEPT (as with coffee of any age) if the method of storage has allowed it to deteriorate. Keeping coffee in the freezer could very easily allow a deterioration that will detrimentally affect the rate of pour and grind setting. I have seen this often enough but in any case, it still leads me to recommend that a coffee class would be a great thing for any new comer to espresso making equipment to take on as a part of purchasing the new equipment.

    Regardz,
    FC.

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    Re: Mazzer Luigi + Bezzera BZ35E-MG help!

    Hey Danielt,

    Just another quick question........ Are you allowing the group to heat enough? Sour tasting coffee can be a result of not having the proper heat at the group head. This makes an ENORMOUS difference in the taste and the volume of liquid you will produce in a shot. Allow the Group head and portafilter to heat up for 45 minutes, then run a cooling shot. When you tamp your coffee in, do it with the portafilter on the scales and stop when you hit 13 kgs. Start your pour and time it. If the volume is still out and the coffee tastes sour, it is then probably your grind, assuming that your beans are ok.

    Oh, and if you do have a double basket, use it. A single will always be a shadow of the double basket shot. Also, tamping in a double basket is more forgiving than a single IMHO.

    Good luck and keep us posted.

    Sam.

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    Re: Mazzer Luigi + Bezzera BZ35E-MG help!

    Behmor Brazen - $249 - Free Freight
    Hi again Danielt,

    Have to go along with FCs suggestion about attending a Home Baristas Course and then receive all the essential knowledge straight from a professional, with the added advantage of being able to ask questions about a range of other matters relating to the consumption of excellent coffee..... after all, that is what we are all aiming to do ;)

    Mal.



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