Hi guys
Two things; a compliment and a question.
I recently purchased the Expobar Minore/mazzer combo from Coffee Lovers. I live in Perth so my initial inquiries were made via email and then I had a number of discussions with Rick Mead from Coffee lovers over the phone. I have to say that Rick was really great to deal with, the machine, grinder and all the other bits and pieces I ordered (Rick also threw in a few freebies) turned up well packaged within about 3 days. The whole thing actually came on a small pallet as I think it weighed 40kg+.
So anyone contemplating such a purchase, by all means give Rick a call. He was really helpful with the purchase and had tested the machine etc before shipping, so no problems there. I also have a naked PF coming in the mail from there as well.
The machine has been great thus far, although I am still coming to grips with it.
Now for my question.
I have read barista techniques and done a bit of a search, but I cant seem to get a definitive answer.
I have been using coffee I got from Coffeelovers initially. My technique has been as follows:
Grind and overfill double basket.
Level off basket with the back of a butter knife
Tamp lightly first to get it level in the PF
Tap the edge of the PF with the top of the tamper to dislodge any grounds on the side
Tamp again with 12-14kg of pressure (initially I used the bathroom scales to get a feel for this)
Quick flush of the machine and then pull the shot
I am getting around the 55ml mark in just over 25 secs
The puck has the impression of the shower screen. on it
The coffee is coming out great to my palate, nice crema and much better than the usual stuff I get from the café at work.
However the puck is coming out quite damp, usually there is water on top still, however, it does come out in one piece. It also leaves a little damp coffee around the edges of the basket. Which is more that I think should be left behind. It really needs to be rinsed out as there is generally a bit much to wipe out with a cloth, as I end up with coffee all over the cloth if I do. I have played with the grind to try and fix it but I still seem to get it, but I also knock the poor times out of whack.
I roasted some beans on the weekend. My cousin in-law is a member here and he came me a selection of beans and a popper as a Christmas present because he knew we were going to buy the machine. It was a Peru bean, but I can’t remember exactly what. Anyway, I was pulling shots with that last night, and once I got the grind right, the pucks were coming out a lot drier and with very little coffee grounds on the inside of the basket. I had thought my technique was the same.
So could the issue be that I just haven’t gotten my grind settings right on the wet pucks.
Sorry about the long post.
Clint
Two things; a compliment and a question.
I recently purchased the Expobar Minore/mazzer combo from Coffee Lovers. I live in Perth so my initial inquiries were made via email and then I had a number of discussions with Rick Mead from Coffee lovers over the phone. I have to say that Rick was really great to deal with, the machine, grinder and all the other bits and pieces I ordered (Rick also threw in a few freebies) turned up well packaged within about 3 days. The whole thing actually came on a small pallet as I think it weighed 40kg+.
So anyone contemplating such a purchase, by all means give Rick a call. He was really helpful with the purchase and had tested the machine etc before shipping, so no problems there. I also have a naked PF coming in the mail from there as well.
The machine has been great thus far, although I am still coming to grips with it.
Now for my question.
I have read barista techniques and done a bit of a search, but I cant seem to get a definitive answer.
I have been using coffee I got from Coffeelovers initially. My technique has been as follows:
Grind and overfill double basket.
Level off basket with the back of a butter knife
Tamp lightly first to get it level in the PF
Tap the edge of the PF with the top of the tamper to dislodge any grounds on the side
Tamp again with 12-14kg of pressure (initially I used the bathroom scales to get a feel for this)
Quick flush of the machine and then pull the shot
I am getting around the 55ml mark in just over 25 secs
The puck has the impression of the shower screen. on it
The coffee is coming out great to my palate, nice crema and much better than the usual stuff I get from the café at work.
However the puck is coming out quite damp, usually there is water on top still, however, it does come out in one piece. It also leaves a little damp coffee around the edges of the basket. Which is more that I think should be left behind. It really needs to be rinsed out as there is generally a bit much to wipe out with a cloth, as I end up with coffee all over the cloth if I do. I have played with the grind to try and fix it but I still seem to get it, but I also knock the poor times out of whack.
I roasted some beans on the weekend. My cousin in-law is a member here and he came me a selection of beans and a popper as a Christmas present because he knew we were going to buy the machine. It was a Peru bean, but I can’t remember exactly what. Anyway, I was pulling shots with that last night, and once I got the grind right, the pucks were coming out a lot drier and with very little coffee grounds on the inside of the basket. I had thought my technique was the same.
So could the issue be that I just haven’t gotten my grind settings right on the wet pucks.
Sorry about the long post.
Clint
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