Hi fellow CSers
I am looking for some advice on where I may be going wrong. I have just finished descaling my Expobar Office Leva, adjusted pressure stat to cycle between 1 and 1.2 bar and adjusted the group pressure to 0.9bar.
After dialing in the Mazzer Mini I was getting a 50ml shot in 22 seconds using a double basket but I still cant produce a shot as thick as ones I have tasted from places like The Coffee Barun and Coffee Craft here in Adelaide.
The beans are fresh and were roasted 4 days ago. My method of grinding and tamp are as follows:
1. Grind into PF basket
2. When grinds start too rise above the basket, I tape the PF on the bench a couple times to settle the grinds and then top the basket and tape once more.
3. I then use a flat edge and scrap across the top of the PF basket.
4. I then use a click matt and tamp the the recommended 15kg pressure (which has been checked on a set of digi scales)
5. I then insert the PF into the group and start the shot.
6. The shot starts to come through about 6-8 seconds after lever has been lifted.
7. The shot starts to come through slow but for for a couple seconds where it starts to flow quicker.
Now the shot looks ok, a lot better than a lot of cafes out there but to me it seems to thin and doesnt have the same body and thickness to the shot like the commercial cafes I mentioned earlier.
Do the commercial cafes get these results by using a triple basket but only ever extracting 25 or 30mls from the group and stopping it short.
Another question I have is, would a dual boiler rotary pump machine, like the Alex Duetto II produce the type of shot I am looking for or should the Expobar leva give me the results I want but I need to hone my skills a little more.
Any advice would be appreciated.
I am looking for some advice on where I may be going wrong. I have just finished descaling my Expobar Office Leva, adjusted pressure stat to cycle between 1 and 1.2 bar and adjusted the group pressure to 0.9bar.
After dialing in the Mazzer Mini I was getting a 50ml shot in 22 seconds using a double basket but I still cant produce a shot as thick as ones I have tasted from places like The Coffee Barun and Coffee Craft here in Adelaide.
The beans are fresh and were roasted 4 days ago. My method of grinding and tamp are as follows:
1. Grind into PF basket
2. When grinds start too rise above the basket, I tape the PF on the bench a couple times to settle the grinds and then top the basket and tape once more.
3. I then use a flat edge and scrap across the top of the PF basket.
4. I then use a click matt and tamp the the recommended 15kg pressure (which has been checked on a set of digi scales)
5. I then insert the PF into the group and start the shot.
6. The shot starts to come through about 6-8 seconds after lever has been lifted.
7. The shot starts to come through slow but for for a couple seconds where it starts to flow quicker.
Now the shot looks ok, a lot better than a lot of cafes out there but to me it seems to thin and doesnt have the same body and thickness to the shot like the commercial cafes I mentioned earlier.
Do the commercial cafes get these results by using a triple basket but only ever extracting 25 or 30mls from the group and stopping it short.
Another question I have is, would a dual boiler rotary pump machine, like the Alex Duetto II produce the type of shot I am looking for or should the Expobar leva give me the results I want but I need to hone my skills a little more.
Any advice would be appreciated.
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