Announcement

Collapse
No announcement yet.

Frothy bubbly crema from naked portafilter

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

  • Frothy bubbly crema from naked portafilter

    Hi all. I'm finding I'm getting a very frothy and bubbly crema from my naked portafilter which dissipates to almost nothing quite quickly. This is not the case with my spouted portafilters. Doesn't seem to matter what bean it is either. Any thoughts?

  • #2
    Welcome Laurence,

    Machine? Grinder? Are the beans fresh? Are you using the same basket in the different portafilter handles?

    Cheers

    Comment


    • #3
      Hi Barry,

      Using a Baratza Preciso grinder and Vibiemme Piccolo machine. The beans have varied in origin but have all been between 4 days and 2 weeks old. I have been using a different basket in each portafilter handle (a triple in the naked, a double in the double spout and a single in the single spout). I guess I should try one of the other baskets in the naked...

      Cheers

      Comment


      • #4
        That would seem like a good place to start ; )

        Comment


        • #5
          OK, after further testing it seems to be just the triple basket (in the naked) causing the problem. The beginning of the extraction seems good but then it becomes foamy quite quickly.

          Comment


          • #6
            Originally posted by laurence View Post
            OK, after further testing it seems to be just the triple basket (in the naked) causing the problem. The beginning of the extraction seems good but then it becomes foamy quite quickly.
            G'day Laurence...

            What make of basket is your Triple?

            Mal.

            Comment


            • #7
              The OP has stated that the beans used are b/w 4 days and 2 weeks old, so if that is known one would presume that they are likely to be fresh.

              Comment


              • #8
                Originally posted by Dimal View Post
                G'day Laurence...

                What make of basket is your Triple?

                Mal.
                Hi Mal,

                The basket is an Espresso Parts HQ Precision.

                Comment


                • #9
                  So how much are you dosing into the triple basket? Are your other baskets also EP Precisions, and are you dosing those to a similar height in the basket?

                  Comment


                  • #10
                    Originally posted by Barry O'Speedwagon View Post
                    So how much are you dosing into the triple basket? Are your other baskets also EP Precisions, and are you dosing those to a similar height in the basket?
                    Yes, I follow the same protocol no matter the basket which brings the coffee to the same height (from the top) in each basket. In the triple it's about 22 grams.
                    I don't actually know what brand the single and double baskets are; they are what came with the machine. I would assume not EP Precisions though.

                    Comment


                    • #11
                      Just to give you an idea...

                      I dose my EP Triple with ~24g depending on the coffee being used at the time, and this gives me plenty of clearance from the shower-screen when locked in. As a matter of interest, have you tried the $0.05 cent piece sitting on top of the coffee, locking in and then unlocking, to see if it is being pressed into the coffee cake?

                      You may have to try increasing your dose a little at a time, until the tamped coffee cake is running 2-3mm clear of the shower-screen once locked in. If you're still having problems, the next thing to try is adjusting your grind setting until such time as your pump starts to stall and then ease off until you are getting the requisite volume of coffee in approx. 30 seconds.

                      Not much more to it that I can think of...

                      Mal.

                      Comment


                      • #12
                        Originally posted by Dimal View Post
                        Just to give you an idea...

                        I dose my EP Triple with ~24g depending on the coffee being used at the time, and this gives me plenty of clearance from the shower-screen when locked in. As a matter of interest, have you tried the $0.05 cent piece sitting on top of the coffee, locking in and then unlocking, to see if it is being pressed into the coffee cake?

                        You may have to try increasing your dose a little at a time, until the tamped coffee cake is running 2-3mm clear of the shower-screen once locked in. If you're still having problems, the next thing to try is adjusting your grind setting until such time as your pump starts to stall and then ease off until you are getting the requisite volume of coffee in approx. 30 seconds.

                        Not much more to it that I can think of...

                        Mal.
                        Thanks Mal! That is good advice. I will try the 5 cent piece. Hopefully I find a solution there as my grinder is already set as fine as it goes.

                        Comment


                        • #13
                          Originally posted by laurence View Post
                          Hi all. I'm finding I'm getting a very frothy and bubbly crema from my naked portafilter which dissipates to almost nothing quite quickly. This is not the case with my spouted portafilters. Doesn't seem to matter what bean it is either. Any thoughts?
                          G'day laurence
                          +1 to the earlier suggestions, I would try them first.

                          Just a further thought: I had that prob years ago when I swapped a Synesso basket into an existing commercial setup (La Cimbali??? too long ago to be sure). It turned out the machine was running at close to 10 bar and the crema went berserk in quantity and then died before I could sample much of it. I seem to recall the remaining crema was quite bitter.

                          TampIt

                          Comment


                          • #14
                            Yep....

                            That is something else that can affect the espresso pour characteristic. Do you know that your machine is providing 8.5-9.0Bar to the top of your coffee cake during the pour?

                            If not, might be worth while to get your name on the list to use Greg Pullman's Pressure Gauge Portafilter here...
                            http://coffeesnobs.com.au/brewing-eq...auge-road.html

                            Alternatively, you could drop your machine into a reputable specialist coffee machine tech's premises to have it checked out and adjusted as required...

                            Mal.

                            Comment


                            • #15
                              Originally posted by TampIt View Post
                              G'day laurence
                              +1 to the earlier suggestions, I would try them first.

                              Just a further thought: I had that prob years ago when I swapped a Synesso basket into an existing commercial setup (La Cimbali??? too long ago to be sure). It turned out the machine was running at close to 10 bar and the crema went berserk in quantity and then died before I could sample much of it. I seem to recall the remaining crema was quite bitter.

                              TampIt
                              Thanks TampIt and Mal,

                              So I guess the reading the machine gives is not sufficiently accurate? Mine reads 10 bar. I actually did get it serviced recently but am not sure if the pressure was checked at the group during the pour. I have written to ask. If not, I will get in line for the pressure gauge.

                              Cheers

                              Comment

                              Working...
                              X