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  • #31
    Re: Extraction time and amount

    Originally posted by 707166667D78716C140 link=1277455987/29#29 date=1277529247
    Ok. So Im now going to try shooting for the sweet spot and see what happens.
    Arrr Grasshopper..

    Wax ON.... Wax Off

    [media]http://www.youtube.com/watch?v=BGICU6gKpRo[/media]

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    • #32
      Re: Extraction time and amount

      Nope, cant get near it without going up x 3 on the 480 with a light tamp. May aswell be drinking black tea. Thats what it looks like. So I think Ill throw the rule book on the compost heap and persist with what Ive got. I pretty sure I cant get a better extraction than what Im getting unless a change of bean is required. I cant grind finer or the 6910 chokes/bounces. I cant updose or AM will hunt me down and adopt my machine. Mmmm, might try a different bean, although I am quite happy with campos.

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      • #33
        Re: Extraction time and amount

        Great to see ya posted back...

        Thus is lesson one: Regardless of teh maths and other stuff / rules / Guide lines etc..

        Fit for Purpose and go with whats in the cup BUT do it such that you not damaging the machine...

        Next CS meet and great... We need to have a few EM69XX units and check teh SS and then do some shot and extraction runs..

        PS... Ya wont believe ya eyes as to teh difference good beans make...... But it is not just one factor but the combination of many...

        PPS. I am persisting with beans at teh moment as I like whats in teh cup; but they getting on as in >10 days and turn to water after 20 sec no matter what I do.. Grind or tamp or pre-infusion changes..

        Guess I will have to turn to my 3 day post roast batch

        PPS. Best home project ever... KKTO


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        • #34
          Re: Extraction time and amount

          Originally posted by 002F2624330C202F2026242C242F35410 link=1277455987/32#32 date=1277545285
          PPS. I am persisting with beans at the moment as I like whats in the cup; but they getting on as in >10 days and turn to water after 20 sec no matter what I do.. Grind or tamp or pre-infusion changes..
          AM, I havent read the entire thread, but this jumped out at me. Do I understand correctly that youre getting pours typical of stale coffee after just 10 days post-roast?

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          • #35
            Re: Extraction time and amount

            Originally posted by 69484343445E2D0 link=1277455987/33#33 date=1277546610
            Originally posted by 002F2624330C202F2026242C242F35410 link=1277455987/32#32 date=1277545285
            PPS. I am persisting with beans at the moment as I like whats in the cup; but they getting on as in >10 days and turn to water after 20 sec no matter what I do.. Grind or tamp or pre-infusion changes..
            AM, I havent read the entire thread, but this jumped out at me.  Do I understand correctly that youre getting pours typical of stale coffee after just 10 days post-roast?
            YES... And confusing me...  BIG time....   : :-? :-[
            But... Beans were given to me (commercial roaster) and the pen marking indicates that they were roasted / packed on day 13 of this month..

            But for the last 2 or 3 days they have been behaving like stale beans...   : :-? :-/

            I can not work it out...  As first I thought - New Grinder... But some other beans (bad batch of mine.. Schsss  dont tell any one) gave a great pour etc..  Problem is I did not like the Blend / Acidity / etc etc and was keeping it for others  

            Now this "SO" I was drinking (and liked) sort of went off; just like MM can do at time...  Wait and wait and then BANG a short window of greatness...

            Sorry every one OT..

            PS.  Have to make an emergent trip to Melbourne for a day or two..

            So doing a special roast of the dregs of 4 bags to night - Will be using with a small ceramic hand grinder- So as to make an Indo / Greek style coffee in the Hotel and at work - Monday / Tuesday..

            BOT:

            Also have to roast for the Saceo Magic de lux..

            NOW DONT try to get Extraction times and Volumes on this baby..

            Manual sates..

            1: Espresso  = 60
            2: Normal = 120
            3: Long Black = 240

            And you should see the size of the puck.... No wonder ya need a bucket of sugar....

            Got to come up with a blend that works with this machine and its internal grinder.. AND is cheep  8-)

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            • #36
              Re: Extraction time and amount

              Originally posted by 49485F5F444148552D0 link=1277455987/13#13 date=1277507969
              Now getting 60 ml in 28 secs. Not bad. Slight reduction in crema. Is the volume of extractrion measured to the bottom or top of the crema ?
              Does the extraction time start from the second the pump is switched or when the shot appears ?
              Extraction starts from pump on.
              Volume measure (usually) includes crema.
              60 ml in 28 seconds is right in the ballpark. Now stop shot at 20-22 seconds (all else remains the same) for a ristretto and taste that.
              Good work.

              Greg

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              • #37
                Re: Extraction time and amount

                I get a bit sus on the beans sometimes. They are meant to be 1-2 days post roast, but sometimes I crack the bag and they look a bit oily. I get them through my local patisery (sp). The spec they get is different ( older) for their commercial machine and my beans are a " special order " tacked onto their weekly order. But its only a little sticker with the date on it, which I guess is probably open to creative ( read getting rid of old stock) application.

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                • #38
                  Re: Extraction time and amount

                  Originally posted by 725D5456417E525D5254565E565D47330 link=1277455987/34#34 date=1277547621
                  YES... And confusing me...BIG time....Shocked Roll Eyes Huh Embarrassed
                  But... Beans were given to me (commercial roaster) and the pen marking indicates that they were roasted / packed on day 13 of this month..

                  But for the last 2 or 3 days they have been behaving like stale beans... Roll Eyes Huh Undecided

                  I can not work it out...
                  Me either - and too many questions/answers that well never know without seeing the whole process.

                  Originally posted by 575641415A5F564B330 link=1277455987/36#36 date=1277549420
                  sometimes I crack the bag and they look a bit oily. I get them through my local patisery (sp).
                  HINT: Patisseries specialise in cakes. Roasters specialise in coffee.

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                  • #39
                    Re: Extraction time and amount

                    Last time I checked Campos was a roaster. The patissery buys from them and since I know the owner I am able to tack my order on to theirs. Saves me having to drive 45 minutes to get my beans every week. Good deal I reckon. Ive only had 2 or 3 questionable bags out of 15 so Im not doing too badly. Seems every shop in Bris has a coffee machine these days. Even seen a few in gourmet butchers

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                    • #40
                      Re: Extraction time and amount

                      IMHO
                      i have had the pleasure of watching Brother Baba Budan in Melbourne make my double espresso for many months now - several times per week. It looks to me like 50ml (max!!) in about 25-30 seconds - from the time they flick the go-switch on their machine. Less is more. I find 60ml for a double shot is too long for my taste. I do the same at home, 50ml in about 30 seconds for a double shot (from the time I flick the pour button on my silvia).

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