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Frothy bubbly crema from naked portafilter

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  • #16
    It's probably Ok mate...

    An indicated 10Bar on the machine's gauge is usually about right for ~9.0Bar at the Group. Perhaps you can give the service agent you used a quick phone call and ask them what they did...

    Mal.

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    • #17
      Originally posted by Dimal View Post
      It's probably Ok mate...

      An indicated 10Bar on the machine's gauge is usually about right for ~9.0Bar at the Group. Perhaps you can give the service agent you used a quick phone call and ask them what they did...

      Mal.
      Thanks Mal. I have checked with the servicer and he did indeed check the pressure at the OPV and confirms it's right. Seems to be more and more likely that it's a dosage or tamping problem I think. I have been playing around with different amounts (anything from 20-30g) but still having the same problem.

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      • #18
        Hmmm...

        Well, about the only other thing in the equation that might bear closer attention, is the grinder. Any chance you can borrow a prosumer/small commercial grinder for a while, or take your machine to someone who owns one, just to isolate the grinder as a possible source for the problems you're having?

        Worth a try I think...

        Mal.

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        • #19
          Originally posted by Dimal View Post
          Hmmm...

          Well, about the only other thing in the equation that might bear closer attention, is the grinder. Any chance you can borrow a prosumer/small commercial grinder for a while, or take your machine to someone who owns one, just to isolate the grinder as a possible source for the problems you're having?

          Worth a try I think...

          Mal.
          Thanks Mal. Actually, I've been looking for an excuse to get a better grinder!

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          • #20
            Beans at less than a week from roast are likely to be de-gassing, and this will make the crema foamy. I haven't any further ideas about the differences.

            Greg

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            • #21
              Originally posted by laurence View Post
              ....The beans have varied in origin but have all been between 4 days and 2 weeks old.....

              Just had a quick look through this and it doesnt seem that anyone has mentioned the coffee...(other than to mention its age).

              One thing I can pick up from the quoted passage is "...varied in origin..." That's too many variables for good management of the coffee making process (certainly in cafe business) both in variation between coffee types as well as in its age.

              Also I would suggest, ateast while you are trying to work this out, not to use anything before 7 days....just because.....that should knock out any problem caused bu the beans being a little too fresh for good management.

              Do stick with the same blend/varietal/source of beans while you go through the motions, no earlier than 7 days.

              If the situation does not "improve", then try a different blend/varietal/source of coffee and go through the same motions again.

              If it turns out that it does have something to do with the coffee you are (were) using (at first), that doesnt mean there is anything "wrong" with that coffee, just that at this particular time, it doesnt suit the style of coffee making that you have been employing.....

              OR....it is possible you still havent mastered the art of making it all work in the oversized filter.

              We generally find that we have to change the grind and coffee making style (operator technique) when moving away from standard type filters, to get out of them (the oversize ones) what it is said that you can get out of them.....

              All this can be a real bug bear in cafe business, where clients are trying to deliver the latest style, and dont look far enough ahead to see there is a penalty to pay for using a lot more grinds to make each single coffee unless they also put up the selling price.....

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              • #22
                Thanks TOK and Greg,

                I will leave my roasted beans a bit longer and see if that solves my problem.

                Also, I have no idea about the 'art of making it all work in the oversized filter'. I may have to experiment with grind also. Still, for now I'll stick to one variable at a time...

                Cheers

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                • #23
                  Originally posted by GregWormald View Post
                  Beans at less than a week from roast are likely to be de-gassing
                  Never experienced degassing extending out for a week or so. The longest I've experienced so far would be at around day 4 and mostly, finished after day 2... The type of roast and the beans used will affect this quite a bit of course but over the last 10+ years, I've never seen it...

                  Mal.

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