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Hi, so I am new to making coffee at home and I have some inconsistency with it along with some other questions...
First, I use a brand new Nuova Simonelli Oscar along with Graef CM702 grinder.
I noticed that I have always some coffee ground on the buttom of my cup no matter what I do - I work in a clean enviroment, try to tamp evenly and I think I use the right amounts of coffee (around 7 to 8g - which fill my basket). there isn't much of it, but it still bothers me..
the other question is, I rarely get an even flow from both openings in the handle cup, which result in 2 different espresso shots if I try to make 2 at the same time.
I have also tested around with coarser and finer grind of the coffee, and if I grind it any coarser, the coffee becomes more thin and with watery taste....
last question, I worked at a coffee shop for a short while, and there the machine had a setting for long and short espresso shots, but if I try to copy it to my home setting, what should I do? if i just let the coffee spill a little longer it becomes too blonde and watery at the point where the regular shot supposed to be stopped (around 24 or 25 seconds for me).... I had that perception that if the espresso shot is around 50ml it would come out decent and if it's less then it's weaker , more and it's stronger, but if I wait a little while longer the coffee becomes watery and thin on the taste instead of becoming stronger... Does it mean I need to use the double cup and just drop a shot and a half from the double basket, or do I need to grind it finer? Note that when I have tried to grind it finer than my current grinding setting , the streams from the 2 openings on the handle cup were less even than now....
First, I use a brand new Nuova Simonelli Oscar along with Graef CM702 grinder.
I noticed that I have always some coffee ground on the buttom of my cup no matter what I do - I work in a clean enviroment, try to tamp evenly and I think I use the right amounts of coffee (around 7 to 8g - which fill my basket). there isn't much of it, but it still bothers me..
the other question is, I rarely get an even flow from both openings in the handle cup, which result in 2 different espresso shots if I try to make 2 at the same time.
I have also tested around with coarser and finer grind of the coffee, and if I grind it any coarser, the coffee becomes more thin and with watery taste....
last question, I worked at a coffee shop for a short while, and there the machine had a setting for long and short espresso shots, but if I try to copy it to my home setting, what should I do? if i just let the coffee spill a little longer it becomes too blonde and watery at the point where the regular shot supposed to be stopped (around 24 or 25 seconds for me).... I had that perception that if the espresso shot is around 50ml it would come out decent and if it's less then it's weaker , more and it's stronger, but if I wait a little while longer the coffee becomes watery and thin on the taste instead of becoming stronger... Does it mean I need to use the double cup and just drop a shot and a half from the double basket, or do I need to grind it finer? Note that when I have tried to grind it finer than my current grinding setting , the streams from the 2 openings on the handle cup were less even than now....
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