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What am I tasting in my espresso?

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  • #46
    Re: What am I tasting in my espresso?

    Originally posted by 12000E1804610 link=1321847865/44#44 date=1323223494
    Hmm, doesnt look bad at all.
    I agree. Looks like a nice puck Anything seriously wrong itd look like a train smash…
    But even from that pic (and the pour in the vid) the grind still looks a bit coarse… Id fine up a fraction too and hit it again.

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    • #47
      Re: What am I tasting in my espresso?

      but any finer and its sloppy. Even on this one it was "wet" on top which drained before I took the photo... It doesnt look coarse when I grind - could the grinder be a bit inconsistent?

      I notice with the K3T the top burr seems to be able to move if I touch the hopper - could this be causing the blades to not meet parallel and make some inconsistent grinds? Just a guess...

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      • #48
        Re: What am I tasting in my espresso?

        Originally posted by 4941494E4442200 link=1321847865/46#46 date=1323228057
        but any finer and its sloppy.  Even on this one it was "wet" on top which drained before I took the photo... It doesnt look coarse when I grind - could the grinder be a bit inconsistent?
        Hmmmmm
        I noticed that you measured straight into the hopper (which I did for a long time too).
        I have heard it said that this can cause some grind inconsistency, as the first half of the grind has the bottom beans weighted down evenly by the top ones, but as the number of beans decreases the later grind gets coarser, even pop-corning at the end (bouncing off the burrs into the air etc as there is nothing pushing on them).
        I personally never noticed a huge difference - but having a doser might have helped to mix it all up a bit - but straight out of the shoot in the K3 this might make the top layer in the PF coarser than the bottom - creating your pooling when you go finer? The bottom is too fine while the top is too coarse?
        Have a try at keeping the hopper 1/4 - 1/2 full to keep an even bean pressure throughout the grind and see if this gives you a more even result. That way youll know that the grind is consistent throughout the puck.
        I keep the hopper 1/3 full always now - esp with home roasted beans. Even after 10 days the beans seem to improve with some resting time out of the bag - and the added advantage with this system is that our whole house now smells amazing

        Matt

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        • #49
          Re: What am I tasting in my espresso?

          Hm, Will have to try that out later this week. Thanks

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          • #50
            Re: What am I tasting in my espresso?

            I have to say, compared to the Giotto, my Lelit combi is so much more forgiving. I just pulled a shot with a double basket on the Lelit which I would probably call a gusher (about 70ml in 25 seconds) and being used to the Giotto was expecting a sour coffee but not at all. It was a very pleasant espresso. I know the Lelit is no where as hot as the Giottos E61 grouphead, but then again that to me would mean a greater possibility of under-extraction and therefore sourness. Its really strange to me why the Lelit is so much easier to pull an all round good espresso compared to the more fussy Giotto. But then again I find the shots out of the Giotto much prettier. I definitely enjoy making a coffee more using the Giotto, but find I have to have much more skills to get it tasting as good as it looks. I just hate a sour coffee! >

            So at work I drink a double espresso from the Lelit and at home lattes from the Giotto...unless I know I got an almost perfect shot. I am using a single basket on the Giotto though, so maybe I am a sucker for punishement.

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            • #51
              Re: What am I tasting in my espresso?

              just replaced my gauge and it is at a perfect pressure of 1.1. There goes my "too cold" theory. Im still getting some chanelling, so Im experimenting with no tapping, no polishing, etc. Could the thermosyphon be blocked?

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              • #52
                Re: What am I tasting in my espresso?

                I just tried some of beanbays Colombian Volcan Galeras on the weekend. It was a little fast, but I tried a couple of different things:
                • only one light tap in the "grind, tap, grind"
                • a more symmetrical sweep
                • no polish.
                Not sure if its that or the beans, but holy moly the the crema was thick! It came out in a wide stream from almost start to finish. I also noticed that it tamped lower - probably because I didnt tap so much that there was less coffee in there.

                It was a little fast, but otherwise tased much better. I think this one is lower in acidity than the Tanzanian which probably suits me a bit better.

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                • #53
                  Re: What am I tasting in my espresso?

                  I have found that too many taps (more than 2 for me) always has a drastic negative effect on the coffee. I think it settles the grounds rather than packing them the way a good tamp does.

                  Greg

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                  • #54
                    Re: What am I tasting in my espresso?

                    Okay, this is a new concept for me as I read this thread: tapping. I havent thought about it or what effect it would have on the shot. Mostly because Ive had a dreadful grinder up until last night.

                    Greg could you - or anyone else - describe more about this negative effect? One or two taps to settle the grounds evenly is okay, but more affects the flavour negatively?

                    Thanks!

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                    • #55
                      Re: What am I tasting in my espresso?

                      Originally posted by 5B5B4B57565A533F0 link=1321847865/53#53 date=1328530111
                      Greg could you - or anyone else - describe more about this negative effect?  One or two taps to settle the grounds evenly is okay, but more affects the flavour negatively?
                      Thats how it works for me, with my machines, methods and taste buds. When I tapped 3 or 4 times to settle the grounds, the volume in the basket was less and the extraction time changed and the flavour of the extraction was worse--to me.

                      Try it yourself and see how you go. Coffee is so individual that what works for you, works for you.

                      Greg

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