For many machines, a standard double basket (nominally 14-15g) will comfortably take 19g+ and not be over-dosed (my Diadema actually takes around 21g in a Synesso basket that nominally takes 15g). This varies with the height of your shower screen. I reckon you'll save yourself a lot of grief if you spend a few $$ on a touch of training. Will pay back pretty quickly when you consider the cost of sink shots.
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extraction time faster than cafe machineon same grind
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you should really decide if you're going to be making singles or doubles before you start fine tuning taste...
you can't just go from 18g in a double to 9g in a single basket with the same grinds and expect a similar extraction time/taste.
actually i believe there's a formula posted on home barista for perfecting a single shot coming from a double.
also, there are way too many permutations for you to consider in order to reproduce the same taste even if extraction time and the fineness of the grind were constant.
machine, water temp, pressure of tamp (you did the standard 30lbs but whose to say thee barista did the same?) are some of the few variables that can easily render the constant ones ineffective...
imo, you could spend money on training but I reckon it's just a matter of spending a little more time playing with your machine and tweaking variables till you get close enough...
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Getting back to the fundamentals as many posts on this thread have done prior... you have one of the greatest single group machines on the planet and a truly excellent grinder (I for one think that the Mazzer Mini is all time). I'd do a barista course at home... site sponsor Jetblack Espresso offer these. They'll send someone out and you'll be able to be very specific for your equipment. Best of luck... this is the ultimate first world problem.
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Thanks it did, I think I will use that way of measuring my dose.Originally posted by okitoki View PostI found this video very easy to follow and informative... hope it helps
Good news I found out what gives the coffee this kick.
I thought perhaps I was destroying some oils in the extraction so I tried lowering the temp of the coffee but that did not help, so I actually raised it above 94c and its making coffee with a strong kick and decent taste.
Very very happy with it, its on the same tier as the Cafe I go to now.
The taste is not up to par though I need to practice my tamp then get the grind right and learn to froth milk.Last edited by MaFi0s0; 5 October 2013, 02:15 AM.
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I'm guessing the "stronger" taste is bitter due to the higher temp you have set it to.
But as long as you enjoyed the taste its up to you how to set your machine.
But most important is to keep what you do consistent. So you can repeat the process and get the same result. And if you make any changes, keep it to a minimal so you can tell the difference by the single change you have made.
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