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Re: How can i avoid early blonding with fresh coffee?
you prob have already but..lock in your handle and before pulling a shot, check out the shower indent. you could be mashing your puck which could lead to channelling...
Re: How can i avoid early blonding with fresh coffee?
Originally posted by 0E22312D223030430 link=1248170941/2#2 date=1248171885
Usually, we get the beans about 3-4 days after roasting. It has been happening since i have been using this setup and coffee.
So when did you change the set up ?
What was involved..
1: You state USUALLY.... 3-4 post roast.. How do you know ?????
2: You state this set up and coffee ? Does this mean you changed coffe ????
Does this errrrr mean beans / bean supplier as well ?
As your well aware there are many things at play and myself and others can not really comment or provide advice when we only have a little information and even that has assumptions involved.
As GW would say; we need Intelligence and that can only be derived from good information..
Sorry to sound a pain... But just like a home system or even a low end commercial machine...
True blonding (watery) is usually only down to a few things and beans would be one of the biggest causes... Next to Grind and Tamp...
There is a long topic on blonding and some interesting reading to be had for all.
http://www.home-barista.com/espresso-guide-skills.html Thanks Mal
http://coffeesnobs.com.au/YaBB.pl?num=1242338990/6#6 And again
Re: How can i avoid early blonding with fresh coffee?
Originally posted by 4F63706C637171020 link=1248170941/0#0 date=1248170941
I get coffee delivered fresh twice a week and while the ristrettos are tasting divine the espresso blondes and loses body very quickly (around the 17ml mark).
Ok... That implies good beans... But;
1: Do you know the roast date ?
2: Did this just start to happen ?
I love fresh coffee, but being able to give the customer day in day out, a consistently good coffee is a challenge. I get coffee delivered fresh twice a week and while the ristrettos are tasting divine the espresso blondes and loses body very quickly (around the 17ml mark).
I am using a La San Marco 85-E series paired with a Mazzer Major.
The baskets are only 53mm (18g doubles) in diameter and thus requires me to down dose and grind finer. Something i am not usually used to.
I have tried adjusting grinds and tamp pressures, but with no real consistent change.
So, if anyone has any tips on how i could approach this problem, or if you have similar troubles I would love to hear from you.
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