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Thread: Living with the "Minore"

  1. #1
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    Living with the "Minore"

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Im been with my new babies for 2 weeks now - the Mighty Minore (brewtus) and the heavenly Black mazzer. Been fantasic, but temp control is anew thing to me and i dont know if i fully understand it.

    What is a normal temp set at for standard Hx machine? I know it varies according to bean region, but where to start from? Ive been starting at 88` and working up until 98` just to find that Legendary sweet spot- should I try low 80`? Please dont get me wrong, Making some fantastic espresso, Ive blown away some of my coffee mates ( theyve gotan ECM Giotto and Isomac mondiale) with machine & the temp process (e.g. taste changing through the increase temp). Ive found it goes from ashy to acidy to fruity then back to ashy.

    Im starting to think its like that magic spot for the ladies we hit every now and then. I have produced a sweet / chocolate like espresso, but when tried again (straight away)cant reproduce with the same setting and procedures. I follow John Doyles book "Barista Techniques" to the tee, tamp presure, dosing amounts, cooling amounts and aiming for 25-30ml in 28-30 second extraction. "thankyou John!"

    I dont drink milk ("lactose Intolerant") so my drink is a " doppio Ristretto". Im Starting to think Im getting too fussy (I dont know yet). Is my Quest for a perfect cup every time i extract an espresso not achievable? I believe Ive brought the right machines (I love them) so should i be looking at a different machine setting such as pump pressure etc?
    Can we add a group pressure dial into the machine, maybe by replacing the current steam dial to a duel to do both?

    WHAT TO DO NEXT?

    Im going to take machin into Rio coffee to give it a bash

    I love this coffee world
    m



  2. #2
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    Re: minore v temp

    Mark:

    Im interested in the temperature variation and taste thing. I have my bezzera at about 90 degrees which is the maximum temperature manufacturers of Bezzera and Cimbali recommend.

    Mind you unless you are there measuring everything with a thermocouple you really are relying on the readout on the Minore being correct. As you know it is an offset reading based on what they calculate will be the pour temperature. I think that this is factory set at six degrees although you can change this.

    I certainly find 90 degrees works just find although the variation will be from 88 to may be 91 degrees over the boiler cycle.

    I also have my group pressure set to 8.5bar and I check it now and then with a pressure gauge built into a special portafilter. I bought this from coffeeparts com.au. I think there is an OPV adjustment for the Minore as I remember seeing a diagram of the adjustment for it. It might be reasonably obvious where this is if you have a look inside as the OPV has to control the solenoid to divert the flow to the drip tray in event of overpressure.

    Have fun.

    Regards,
    Grant

    Bezzera machines are designed to balance an optimal environment of approximately 8 to 9 atmospheres. If the pressure begins to exceed that level then a special valve (back pressure relief valve) opens and diverts the water to either the water reservoir or the drip tray. This serves at least 3 functions: it protects the pump from excessive pressure buildup, lessens the likelihood that the coffee will be over-extracted and prevents the machine from blowing coffee all over the counter top! In addition to keeping the pressure balanced, the machine features a thermostat, which controls automatically the brewing temperature to the optimal 86-89 degrees Celsius.

  3. #3
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    Re: Living with the "Minore"

    Thanks mate,

    Didnt want go with a pressure gauge built into a special portafilter, but if thats the only way?

    After some testing (got a mate with a temp Portafilter Thing), My readout is set for 7 deg offset to the readout (factory was 5)
    We were extracting shots after a 10 min idle, with 60ml cooling Flush, to come to this setting.

    Temp to taste is huge cant not believe the difference once you reach the right spot (thats the problem using heaps of coffee). Ive bening move up by 1 deg after each shot. First You taste on your tongue, the choc or ashy (if bad) taste I find is a after taste thing.

    Thoughts??
    M

  4. #4
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    Re: Living with the "Minore"

    Mark:

    I dont think you need to check the portafilter pressure very often. Chances are good it is set correctly already so if you can borrow a gauge from someone then that will be OK.

    I would get a few kg of the same bean and just try doing some tastings at different temperatures and see what you think although you are probably doing this already?

    It is hard to do too as each shot can vary too depending on all the other variables. Finally theres your own taste buds which are unique. Nevertheless it will be interesting if you come up with any desired temperatures. The offset is pretty critical. Now when your machine says 94C on the panel it is measuring 101C in the boiler and on a standard machine it would be 99C. Hopefully now you have got the offset right.

    Grant

  5. #5
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    Re: Living with the "Minore"

    Quote Originally Posted by Mad Barun link=1129163213/0#2 date=1129256634
    Didnt want go with a pressure gauge built into a special portafilter, but if thats the only way?

    Thoughts??
    M
    Hi MB,

    Forgive my lousy memory, but what brand/type/model of machine were you using before graduating to the Minoré? Sometimes the move from a consumer type machine to a semi-commercial requires such significant refinement of technique that the learning curve can only be climbed with the diligent application of heaps of practice. From what Ive read on a.c., CoffeeGeek and elsewhere, the Minoré is one fine espresso machine and capable of producing excellent shots time after time after time.

    It might be worth trying to locate a respected professional Barista in your area or attend one of the basic Barista courses run by our sponsors and others, depending on your location. Im sure that given that the optimum technique is applied consistently, you should be able to enjoy coffee nirvana on a consistent basis also. All the best,

    Mal.

  6. #6
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    Re: Living with the "Minore"

    Hey

    Might of miss lead or confused some poeple, Im making Fantastic epresso, The Minore is lovely, but Have you ever had that coffee, that is the best thing that you have ever tried before with a intentse lingering Choc after taste that your still enjoying an hour afterwards. Thats what I like!
    I think Im over doing the temp think a bit, but enjoying and learning through the process.

    I use to have a Gaggia Classic and a Isomac Gringer, and yes I miss them a little. I knew them back to front.
    Im struggling with the steamer on the new machine it seems like Im getting a extra dry milk foam (it look like it dehydrating in the cup) cant get the mirco foam i use to get with the classic, not as glossy
    Im booked in an espresso course tonight at TAFE, Im hopping to get some answers.

    Mark

  7. #7
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    Re: Living with the "Minore"

    Sounds like you need a custom modded La Marzocco with temperature variance of 0.5 degrees over the extraction profile. Check out http://www.espressovivace.com/g_machines.html

    You need to be able to dose and tamp like a machine to get perfect consistency at that end of the equation so you may find your search for nirvana is a special occasion rather than a regular visit.

    Cheers

  8. #8
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    Re: Living with the "Minore"

    Hey mad,

    I notice that the steam tip is the same one that came with my expobar - its great for larger volumes of milk, but a bit too fast and powerful for small amounts. I spent a couple of weeks working on my technique, and what would finish up as very nice tight microfoam would soon dry out after Id poured the milk... Not so nice.

    To help, you could either:
    a) unscrew the tip, and plug up one of the holes in the steam tip with a toothpick ... dont laugh, lots of people do it!
    b) head over to coffeeparts.com and ask about their steam tip ... I got one - it slows things down a fair bit, but with good technique, makes very very tight microfoam.

    Matt

  9. #9
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    Re: Living with the "Minore"

    Matty and others,

    just a couple of thoughts that might help on this one. The toothpick thing works of course however I am not a fan of having a piece of softwood in there in contact with milk going off. You can clean the outside of the tip, but you cant clean in the hole - in the wood...yuk.

    Given that in most demestic circumstances it would realistically be a rare occasion where you would froth larger quanties of milk, if your individual machines have steam tips with large holes that make frothing small quantities of milk difficult, I would just peen over the two existing holes and be done with it. ie, no real need to buy an extra tip.

    If you want to increase the flow again some time later, you just drill them out to the original size.

    Having said that, I have sold steam tips from my Splendor machines (having the smaller holes for domestic use) to some of you with the large hole tips on your machines, and as far as I know everyone is happy (including me :D)

    Regardz,
    FC.

  10. #10
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    Re: Living with the "Minore"

    dont worry FC, I havent been sticking toothpicks in places they shouldnt go. It was something that was recommended to me a while back, which I thought was strange, but never did.

    Im happy having two tips - one tip for one coffee, and another for many coffees. Easy to swap when friends come over.

  11. #11
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    Re: Living with the "Minore"

    Behmor Brazen - $249 - Free Freight
    Matt:

    Same here. It takes about 10 seconds to swap the tips over. I just keep them on top of the machine.

    Grant



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