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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extraction time faster than cafe machineon same grind
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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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Beaten by kwantfm. Get some training under your belt so you'll at least learn the fundamentals and start realising what youdon't know but need to.
Also, just work with doubles to start off with; singles are teh lame.
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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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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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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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I tested it again, I did 9grams 30ml shot 8 secondsOriginally posted by Barry O'Speedwagon View PostHow did you manage a 7 second extraction then? I mean that does seem a bit strange mate. Did you put 9g in a double basket?
18grams 60ml(turned out to be only about 45mls though) 22 seconds.
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Okay so I guess its normal, Im just gonna do double shots then, my machine came with 3 basket sizes and I am using the middle one now which I assume is the double.
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How did you manage a 7 second extraction then? I mean that does seem a bit strange mate. Did you put 9g in a double basket?Originally posted by MaFi0s0 View PostI know and my machine automatically times each extraction from when the pump starts until the last drop, I dunno how it knows but it just does.
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silly question here, but did you change the filter basket to the single when you changed to 9g of beans?
Also, I find that when I go to a smaller basket, I do need to grind the coffee a lot finer (from my 20g basket to a 16g basket) but then I always do a double shots for all my coffees, so I never used the small single basket...
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I know and my machine automatically times each extraction from when the pump starts until the last drop, I dunno how it knows but it just does.
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when are you starting the measurement of your extraction time? the 25-30 seconds 'standard' refers to the time from when you 'hit the button'/'pull the lever'....not from when coffee starts to drip from the spout.
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I used my scales and made the grind the same as at the cafe and got a quick extraction, I am still unsure why, the coffee didnt taste that great either.
I adjusted the grind and got a 21second extraction(18grams coffee, 60mls water) and the coffee tasted better than most cafes that use the bean, it actually tasted pretty good and had a decent amount of crema and the right color.
I tightened the grind by about a mm put in 9 grams and did a 30ml shot and its extraction time was only 7 seconds which I dont understand, I made sure my tamp was level both times adjusting if neccesary.
If anyone thinks I am a troll I can post pics.
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It tasted average but had a lot of kick which I find more important for me.Originally posted by Dragunov21 View PostI've just realised you're the guy from that other thread.
What did the coffee taste like when the distributor made one for you? Chances are he knows how top make a coffee, so that should be your target, initially.
Bar Italia in Leichardt, its a FAEMA not sure and I cant find it on their website but I imagine its this one: http://img837.imageshack.us/img837/833/ai0v.jpgOriginally posted by kwantfm View PostWhat is the cafe you go to? What machine is on the counter?
Ive only seen it from behind though but the back would match that front pretty well.
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