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Advice with shot problem

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  • Advice with shot problem

    Hi everyone, long time lurker first time poster. I recently upgraded to a Giotto V3 and Kompact K3 thanks to Chris at TalkCoffee. Its taken some time to get used to the equipment. I'm starting to put together consistent measured doses, and an average pour time for a double shot of 23-26 seconds.

    My problems are with the shot and crema in particular. The shot pours out in the nice 'lava' style consistency. Once in the cup I notice the crema appears aerated, for want of a better word. There is a nice amount of crema but it seems to dissipate quickly. There is also two definite colours. One nice dark and an even darker colour. Like the oils have spilt. It makes for a terrible appearance once milk is added.

    I have tried two types of nice quality beans with the same results. Any ideas would be appreciated
    Last edited by nnm05; 30 May 2015, 10:42 PM.

  • #2
    G'day mate...

    Try grinding just a little bit finer to stretch your shot out to about 30sec for the same shot volume. This should improve the coherence and longevity of the crema somewhat while making for a sweeter shot to boot.

    Sometimes, when the coffee is very fresh, it can lead to short lived, frothy crema that while not necessarily bad, probably isn't resulting in the best quality shot. Always pays to experiment a bit with grind setting, shot duration, shot volume, etc until you find an end result that tastes (and looks) great...



    • #3
      Thanks Mal. Adjusted the grind a bit finer. Initially had problems with blocked group handles. Played around with tamping pressure and the the initial results from an approx 28-29 second pour are good. Great coffee to start Sunday morning.



      • #4
        What Mal said. But also try a greater range of beans. Ensure they are at least 4 days old (since roast date), but preferably no more than 2 weeks old. Store them in an air tight, opaque container in a cool, dark cupboard. And stick to medium-dark roasts. Very dark or conversely very light roasts will make things more difficult. Good luck.


        • #5
          Originally posted by LeroyC View Post
          What Mal said. But also try a greater range of beans. Ensure they are at least 4 days old (since roast date), but preferably no more than 2 weeks old.
          Yes, do try a greater range of beans.

          But don't put blinkers on and limit your experimentation and experience to narrow parameters.

          Limiting yourself to 2 weeks bean age will see you missing out on some great coffee experiences.

          As you gain confidence and start producing great coffee, so will your ability to experiment and push the boundaries.

          The broader your experience the better you will come to appreciate what it is about coffee that you like and how to

          make it, and the better able you will be able to master (or at least produce) an extraction of almost any bean, in any

          given circumstance.

          Welcome to CS, too, nnm05!
          Last edited by chokkidog; 1 June 2015, 05:53 PM.


          • #6
            Thanks for the responses and advice. I bought some nice medium-dark beans. After some more refinement in grind size and tamping I'm starting to see some better results already.


            • #7
              Agreed. I think beans may be too fresh.