Hello All,
I have been trawling through the topics in attempt to find an answer to my predicament but to no avail. I recently purchased a Silvia and a doserless Rocky. I have PIDed the Silvia and got myself an Espro tamper in attempt to reduce the variables in my search for the consistent shot. I currently have the thermostat of the PID set on 228 deg F.
I have been trying to dial in the grind setting on the rocky so that I can extract the correct volume in the right amount of time - 25-30s . From what I have experienced, being just a little too fine will give me a terribly bitter and cloying shot. Does this sound right? I thought perhaps the water temp may have been too high so dropped it to 222 deg, but all this resulted in was a tepid, bitter shot.
I have been using the Rancilio double basket, filling to overflowing them levelling and tamping to try to ensure the same measure each time. After tamping the level of coffee seems to coincide with the indented portion of the basket. When I remove the portafilter after the shot the puck has the mark of the nut from the bottom of the screen and a little moisture that quickly disappears and the puck has a slight give but holds together when ejected.
I am stopping the flow when the shot goes to a light tan colour and starts to look like a liquid rather than foam. My question is whether a couple of notches on the Rocky can make such a large difference to taste (from bitter and undrinkable to quite smooth) or is it some other variable that may be affecting the shot?
Any thoughts would be greatly appreciated!
Thanks,
Dan
I have been trawling through the topics in attempt to find an answer to my predicament but to no avail. I recently purchased a Silvia and a doserless Rocky. I have PIDed the Silvia and got myself an Espro tamper in attempt to reduce the variables in my search for the consistent shot. I currently have the thermostat of the PID set on 228 deg F.
I have been trying to dial in the grind setting on the rocky so that I can extract the correct volume in the right amount of time - 25-30s . From what I have experienced, being just a little too fine will give me a terribly bitter and cloying shot. Does this sound right? I thought perhaps the water temp may have been too high so dropped it to 222 deg, but all this resulted in was a tepid, bitter shot.
I have been using the Rancilio double basket, filling to overflowing them levelling and tamping to try to ensure the same measure each time. After tamping the level of coffee seems to coincide with the indented portion of the basket. When I remove the portafilter after the shot the puck has the mark of the nut from the bottom of the screen and a little moisture that quickly disappears and the puck has a slight give but holds together when ejected.
I am stopping the flow when the shot goes to a light tan colour and starts to look like a liquid rather than foam. My question is whether a couple of notches on the Rocky can make such a large difference to taste (from bitter and undrinkable to quite smooth) or is it some other variable that may be affecting the shot?
Any thoughts would be greatly appreciated!
Thanks,
Dan
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