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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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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Re: Extraction time and amount
Me either - and too many questions/answers that well never know without seeing the whole process.Originally posted by 725D5456417E525D5254565E565D47330 link=1277455987/34#34 date=1277547621YES... 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...
HINT: Patisseries specialise in cakes. Roasters specialise in coffee.Originally posted by 575641415A5F564B330 link=1277455987/36#36 date=1277549420sometimes I crack the bag and they look a bit oily. I get them through my local patisery (sp).
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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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Re: Extraction time and amount
Extraction starts from pump on.Originally posted by 49485F5F444148552D0 link=1277455987/13#13 date=1277507969Now 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 ?
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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Re: Extraction time and amount
YES... And confusing me... BIG time....Originally posted by 69484343445E2D0 link=1277455987/33#33 date=1277546610AM, 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?Originally posted by 002F2624330C202F2026242C242F35410 link=1277455987/32#32 date=1277545285PPS. 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..
:
:-? :-[
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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Re: Extraction time and amount
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?Originally posted by 002F2624330C202F2026242C242F35410 link=1277455987/32#32 date=1277545285PPS. 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..
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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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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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Re: Extraction time and amount
Arrr Grasshopper..Originally posted by 707166667D78716C140 link=1277455987/29#29 date=1277529247Ok. So Im now going to try shooting for the sweet spot and see what happens.
Wax ON.... Wax Off
[media]http://www.youtube.com/watch?v=BGICU6gKpRo[/media]
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Re: Extraction time and amount
Ok. So Im now going to try shooting for the sweet spot and see what happens.
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Re: Extraction time and amount
Ya had me going there :-)Originally posted by 38392E2E353039245C0 link=1277455987/27#27 date=1277524057Sweet spot ???? what are you talking about. Should I do a search ?
Well here is teh kicker...
If ya run a Sunbeam 58mm double floor basket in a machine that has a group head gauge...
And that gauge has been validated as correct... Guess what.. You will see some interesting readings...
We were running a Prosumer machine that was looking like it was at 12 bar.... Put the Sumbeam basket in and presto.. 10.2bar... Yep teh opv did not get to cut in a teh calibrated hole in teh sunbeam double basket kicks of at about 10 bar.. And sprays like crap at 10.2.
NOTE: Assumption is only a clean never been used Sunbeam double floor basket
I then went and did some further testing and even put gregs gauge on two of the Em69xx units I have in teh shed..
In effect.. The SS could be assumed to give a position on teh gauge of equivalent to about 10bar
Thus it could be assumed with some level of confidence, that your running higher than 10.2 bar @ a gauge reading of 1:00
(Ohoooo 9 bar and those magic numbers )
Remember teh EM69xx does not have an OPV as such... Thus, getting teh gauge right is about managing the Tamp / Dose and Beans..
While I never liked going under teh so called SS... I must admit I was always happier at about that reading on teh gauge or just a bit above... I also know that at work.. They tend to be on the SS or just under...
Also tended to go for about 50 - 55ml in about 25sec and found that gave good a good cup for the PNG beans...
As another posted said teh other day..
Much better once they went finer and lowered the dose..
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Re: Extraction time and amount
Sweet spot ???? what are you talking about. Should I do a search ?
Nah only gaggin ;D
AM, ss is 11 and shot pull is 1. Slightly different to my first 6910 which was 12 and 1.30
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Assumptions... Yep Assumptions and they will get you every time..Originally posted by 08272E2C3B042827282E2C242C273D490 link=1277455987/24#24 date=1277521786Beans are assumed as being the best there is along with a top grinder...
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Re: Extraction time and amount
Its well and truly developed mate.Originally posted by 547079797A7A4054706C72701F0 link=1277455987/23#23 date=1277520121You got grey hair developing Jon
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