I went to the cafe today and spoke to one of the baristas, he timed his extraction which was 23 seconds and he gave me some grinded coffee to take home. When I got home I calibrated my machine so it pours 60mls from 60mls(not grams dont have scales yet) of coffee. I have the same beans and I grinded it to the same courseness, I spent about 40mins getting it as close as possible with my burr grinder. I put in 60mls of coffee, tamped 30lbs (my tamper has a spring) and the problem is I got an extraction time of 11 seconds, the only real variable apart from machine, minor courseness and volume differences is that my coffee was not as fresh, can this really explain being only half the extraction time?? My machine is a new LM GS/3 running at 9 bar.
The coffee itself is very dark, crema color is the same as at the cafe but obviously not as much crema, coffee blonded at around 9 seconds I would say due to the beans not being as fresh. Also, temp is 94c.
The coffee itself is very dark, crema color is the same as at the cafe but obviously not as much crema, coffee blonded at around 9 seconds I would say due to the beans not being as fresh. Also, temp is 94c.


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