Announcement

Collapse
No announcement yet.

I am confused... need help on brewing.

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • I am confused... need help on brewing.

    Hi guys,

    I have to admit it, I am a coffeesnob. I started a couple of months ago and brewing coffee became my hobby... yeah, for an IT guy, I think this would be my second job!

    Anyways, this is the stage:

    - EM6910 (default temp) using single wall double basket (sunbeam original).
    - EM0480 just recalibrated, putting the actual dose in the hopper.
    - Veneziano coffee (quite recently roasted.... maybe 1 or 2 weeks).

    My issue: I don't like the coffee I am brewing.

    Honestly, I think my biggest issue is the dosage.. I am not sure home many grams to put in the double basket:

    A. tried 16 grams in 25-30 secs and vol of 60 ml (with crema), too light, acid, maybe bitter
    B. tried 18 grams in 25-30 secs and vol of 60 ml (with crema), didn't like taste... to acid.
    C. tried 20 grams (max in sunbeam basket) in 25-30 secs and vol of 60 ml (with crema), too strong maybe. Even one of my friends said "tastes like burnt coffee"...

    For A and B, if you look at the shot, the crema on top, at least for a couple of mm is lighter in colour than the rest of the crema (for 60 ml vol). This would suggest over extraction? A friend of mine suggested me not to aim for 60 ml, maybe 50 ml. Also (he uses the same coffee), he suggested me dosing with 24 grams and 50 ml.

    For C, crema is the same colour. Issue with C is the strength of the coffee.

    For all cases, pucks are OK.

    Tamping is not an issue... Actually I changed from a very tight tamp to a normal / lighter one... that didn't affect pressure or extraction from my point of view.

    Any suggestions, are welcome!

    Cheers,

    Gus.

  • #2
    How long ago was the coffee roasted?

    Comment


    • #3
      yeah, technique can only make so much of a difference and yours seems sound enough.

      GIGO - change up your beans maybe? 250g bags from the beanbay or any reputable roaster are fairly cheap so it won't cost you too much to trial a bunch of different beans to find one that suits you...

      Comment


      • #4
        Originally posted by early_morning_ View Post
        yeah, technique can only make so much of a difference and yours seems sound enough.

        GIGO - change up your beans maybe? 250g bags from the beanbay or any reputable roaster are fairly cheap so it won't cost you too much to trial a bunch of different beans to find one that suits you...
        Hi Guys,

        Thanks for the feedback.

        I normally order 500g of coffee. I buy it from a coffee shot near work, the guy gets fresh coffee almost every day. Regarding roast, can't tell, but these beans were bought last week.

        Still my problem looks the dosage... or maybe cut it shorter. Honestly, I can't tell very well when blonding starts. Not sure 100% :/

        Comment


        • #5
          Originally posted by cherni78 View Post
          Regarding roast, can't tell, but these beans were bought last week.
          Bought and roasted are not the same thing - also, IMHO never trust people to say when it's roasted unless it's stamped. From experience, a lot of bad baristas (who obviously is not on these forums) don't even know the significance of roast date.

          Comment


          • #6
            My dad has the same set up, to be honest, i wouldnt be pushing your shots past 30ml using the stock double basket on the sunbeam, using that grinder i would pretty much go as fine as you can, your tamper sholdnt show much more than 1mm of the silver part when pressed down, im guessing its the stock tamper half silver half black plastic? ANyway give that a go, if you want to be more precise, watch the extraction, when the colour turns from dark chocolate brown, then like brown/gold then light wheat sort of colour you should ideally stop your shot before the wheat colour, otherwsie known as 'blonding', i dont think you'll get much past 30ml

            Comment


            • #7
              I think if your crema is pale for A and B and over dosing on C produced a darker one, I would suggest increasing brew temp and using the single walled double. I too have the same setup and I brew on the max brew temp for most coffees I brew (all a min 10 days post-roast).

              Comment


              • #8
                Hi Guys...

                My dad has the same set up, to be honest, i wouldnt be pushing your shots past 30ml using the stock double basket on the sunbeam, using that grinder i would pretty much go as fine as you can, your tamper sholdnt show much more than 1mm of the silver part when pressed down, im guessing its the stock tamper half silver half black plastic?
                Its the stock tamper... I am putting 18 grams. How much is your dad dosing? I will do the test and see how much volume I can get after brown/gold.

                I think if your crema is pale for A and B and over dosing on C produced a darker one, I would suggest increasing brew temp and using the single walled double. I too have the same setup and I brew on the max brew temp for most coffees I brew (all a min 10 days post-roast)
                Yep... actually, on A and B is darker, but on top there is a few mm of a pale one. Now, regarding the temp, how does that affect the brewing? Should be the default normally? I do use single walled double basket...

                Thanks guys!!!

                Comment


                • #9
                  you don't seem to have mentioned what you are doing with the grind? when I get a new lot of beans I keep the amount constant and play with the grind. I'd try A with a finer grind.

                  Comment


                  • #10
                    Originally posted by richard_m_h View Post
                    you don't seem to have mentioned what you are doing with the grind? when I get a new lot of beans I keep the amount constant and play with the grind. I'd try A with a finer grind.
                    Well, grind is fine I guess... one setting more finer it takes +35 secs... now I'm almost 25 secs.

                    Comment


                    • #11
                      Originally posted by cherni78 View Post
                      Yep... actually, on A and B is darker, but on top there is a few mm of a pale one. Now, regarding the temp, how does that affect the brewing? Should be the default normally? I do use single walled double basket...
                      I'm not to sure about what happens during the extraction with regards to temp. I just experimented and found that I was getting richer shots with a lot of body! The EM6910 default is 92 degrees and the max is 96. If you look in the user manual there are instructions for changing the brewing temp.

                      Comment


                      • #12
                        Well, I have to try and stop the shot earlier... instead of 60 ml 50 ml.... I can't put more coffee in the basket either.

                        Comment


                        • #13
                          Guys,

                          What about the extraction pressure? I read in some forum that I should try with the double wall double basket empty and read the gauge.. that should be about 9 bars.

                          When I do brew coffee I am over 9 bars, might be between 12 - 13 bars.... what would be the effect of excess pressure during extraction?

                          Cheers!

                          Comment


                          • #14
                            The double wall basket is about 8 bars, so a good reference point on the gauge would be a little bit after that. I can't comment on the excess pressure thing, but 9 bar seems to be the magic number.

                            Also, the sunbeam is supposed to be 92 degrees but it was much lower (mid to high 80) when I stuck a probe in the portafilter.

                            Edit: I like my coffee better when the shot takes about 25-30 seconds for one cup, using a double basket. It may or may not work for you, but worth a try... grind a bit finer and see if you prefer it...

                            Comment


                            • #15
                              Originally posted by cherni78 View Post
                              Its the stock tamper...
                              I don't have the setup (and never seen it) so just wondering, what's the stock tamper?

                              Hopefully not plastic like a Breville....

                              Comment

                              Working...
                              X