Re: Extraction time
[QUOTE=5147444651474751506B5D476B56514740340 link=1264051783/21#21 date=1267825454As for the water on the puck try removing the group handle straight after the shot and see how it is (I think thats what Mal meant).[/QUOTE]
Yep.... ;D
Mal.
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Re: Extraction time
Couldnt agree more with Luke on that one, everyone enjoys coffee differently in one way or another and if you like the end result then thats all that counts. Sometimes people get hung up on "the way it should be" and forget about whats right in front of them... good coffee. As for the water on the puck try removing the group handle straight after the shot and see how it is (I think thats what Mal meant).
Happy drinking!
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Re: Extraction time
If your still worried about that 1mm of water on top of your puck then try updosing... do this by collapsing the coffee ing the basket once or twice when it is around 3/4 full then adding to the top THEN leveling off and tamping. You should also make the grind a little bit courser when doing this to keep the extraction time similar.
As for Shotguns wife enjoying an overextracted shot?...i have an old school roaster friends who loves exactly that. Pouring 90mls of water through one puck for his long black and cappucinos with mountains of froth on top. He will even pour boiling water on top of his very finely ground coffee in a plunger?!?!?
My point? All though he loves these methods for himself, he always cups correctly and roasts accordingly to what the public expects. These are reffered to as industry standards and are always open to interpertation.
As AM would say ...2 + something = something? lol
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Re: Extraction time
A little water on top of the puck is neither here nor there DEM...
Sometimes, if Im a little slow in removing the Group Handle after pulling a shot, a little water may accumulate on top of the puck. Other times if I deliberately under-dose and grind a little finer than usual, there is occasionally a little pool of water on top. Id hate to try and guess how much though, probably 1-2ml..... :-? Discarded pucks are still quite firm and homogeneous though...
It never affects the quality in the cup though and thats whats important in the end, so stop worrying and just enjoy your coffee..... 8-)
Mal.
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Re: Extraction time
Why do you care about 1mm of water?
What do you mean by soft puck?
"I get 60mls of pour in about 25 seconds from the time I hit the brew button." - Sounds perfect.
"Does this all suggest that I should grind the beans finer?"
No; finer will get you more water on top and less than 60ml in 25 seconds.
If the coffee tastes good it sounds to me like you are looking for a problem that doesnt exist.
Am I missing something?
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Re: Extraction time
Hi all
Im still having problems with my puck (theres nothing worse than that). Theres always about 1mm of water left on top after extraction and the puck is quite soft.
Some details:
- It takes about 3-4 seconds for the pour to start coming through after I hit the brew button
- I am filling the (double shot) basket right up and levelling it off at the top.
- When I insert the basket into the espresso machine the group handle turns around to about 5pm and there is a reasonable imprint of the shower screen nut in the grinds if I remove it and have a look. (I have a 3 year old Silvia).
- I get 60mls of pour in about 25 seconds from the time I hit the brew button.
- My Rocky grinder is set on 6.
Does this all suggest that I should grind the beans finer?
Also, can someone please explain why there is water left on top of the puck afterward? Does it mean that there is a gap between the top of the puck and the showerhead after pouring, and this gap is not supposed to be there?
Ta,
D.E.M.
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Re: Extraction time
Well, I pulled a shot this morning for my wife and I must have over dosed because the extraction went about 55 seconds. The resultant shot looked good in the cup with good medium dark crema that was a tad motley.
I did the milk thing and gave it to my wife and she remarked after a couple of sips that she thought it was one of the nicest coffees shes tasted. (and if you knew my wife she douesnt hand out compliments for the sake of it ;D)
So as I earlier concluded, I dont seem to have too much of a problem extracting longer than 30 secs as long as I stop before blonding. Not the case with too fast extraction though. Tastes like c**p.
Cheers
T
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Re: Extraction time
I have tasted some shots which I have thought was going to be badly over extracted but they have been ok, totally depends on machine setup, your techniqe, basket size and taste buds. As they say its whats in the cup that counts.
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Re: Extraction time
If your pouring more than about 30 mls in 20 seconds then its going to be more on the sour side and lacking body and mouth feel. This is a similar effect to an extraction thats not hot enough.
if your pouring 20mls in 30 seconds then you venture into overextracted areas. Here you will find such tastes as burnt rubber and black toast and an aftertaste that needs rinsing from your pallet. The same sort of tastes you would find with a machine thats runnig too hot.
Of course this is all dependant on basket size and temps..tamping and so on...
Each to their own of course
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Re: Extraction time
I find it strange about the 30 sec extraction time. I dont know why or how but I find if my extraction is too fast, the resultant coffee is terrible.
If however my extraction is slow and begins with a drip drip drip, Ive found that I can extract for a minute or so for my 60 (ish) mls and the resultant coffee usually tastes quite OK. I dont understand why, but it just seems to be.
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Re: Extraction time
Thats the correct free flow - I was originally told ~90ml in 10 sec but search CS for "ulka flow rate", somebody posted manufacturers specs of flow vs pressure http://coffeesnobs.com.au/YaBB.pl?num=1143118905/90#90- it was nominally 600ml/minute at 0 bar.Originally posted by 6A4E4C427873465757270 link=1264051783/9#9 date=1265405067no group handle 190ml in 20 secs
AM has listed the prime suspects.
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Re: Extraction time
No....Originally posted by 0125272913182D3C3C4C0 link=1264051783/9#9 date=1265405067Hi I have had my Silvia for a week and am getting inconsistent shots, I expected this at the beginning. One thing has surprised me is that my shots are nowhere near 30ml in 20-25 secs. It is all happening much faster. I did some tests. I started with a just used puck. I got 200ml of "water" in 20 secs. Then some more. With a group handle and no coffee 175ml in 20 secs , no group handle 190ml in 20 secs. It seems to me to be pumping too quickly does it not ??
Thanks
More likely ya Beans / Grinder and Tamp are causing the issue....
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Re: Extraction time
Hi I have had my Silvia for a week and am getting inconsistent shots, I expected this at the beginning. One thing has surprised me is that my shots are nowhere near 30ml in 20-25 secs. It is all happening much faster. I did some tests. I started with a just used puck. I got 200ml of "water" in 20 secs. Then some more. With a group handle and no coffee 175ml in 20 secs , no group handle 190ml in 20 secs. It seems to me to be pumping too quickly does it not ??
Thanks
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Re: Extraction time
Wow!Originally posted by 64534A4A4F5252260 link=1264051783/5#5 date=1264973048The difference in pour time from one step on Rocky to the next can be around 15 seconds
Never experienced this degree of step change with my Rocky D/L... It regularly moved the extraction time by about 7-8 seconds for the same dose. I guess if youre noticing this amount of change, it would be a good argument to try the Tape Mod or the PVC Tube Mod for stepless operation...... :-?
Mal.
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