Originally posted by Azzabee
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I typically tighten the screen screw fairly tight, otherwise a lot of water exits around the centre of the screen, in which case it may impinge on the coffee puck at the centre. Having said that, if the coffee has been properly distributed and tamped level, water will still mostly distribute across the surface of the puck, because that is where the flow resistance is.
If the screen deforms and residue is left at a low point, there is no harm in cleaning behind the screen a bit more often, but with daily water backflushes and PF wiggle-rinsing as well as 4-weekly chemical backflushes, I found that it stays quite clean until it is time to change the group gasket and screen.
Cheers
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I pulled the shower screen just before to check it out and give the hole area an extra good clean. I haven’t used the detergent for a week and was surprised at how quickly the crud builds up.
The screen certainly has a low point through the middle when the screw is torqued down. I tried to simulate this in the photos by pulling the screw until it was firm against the screen. What do you guys think? Is this normal?

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That’s a great idea, thanks for posting. I’ll need to do some reading on how to tweak my brew pressure before I go down this path. But certainly worth doing.Originally posted by Mb21 View PostMake sure the pressure reading is at the group not the boiler / further back in the system. The pressure at the group my be 9 bar when the boiler is 11 bar. If worried or interested get a gauge that measures at the group so can compare to the gauge on your machine
check out this thread it helps, I have the gauge currently but be done hopefully at end of weekend.
http://coffeesnobs.com.au/brewing-eq...auge-road.html
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Make sure the pressure reading is at the group not the boiler / further back in the system. The pressure at the group my be 9 bar when the boiler is 11 bar. If worried or interested get a gauge that measures at the group so can compare to the gauge on your machineOriginally posted by Azzabee View PostI’m also starting to think my pressure is a little high, it hovers at 11bar when extracting. And yes, I’m doing a cooling flush prior.
check out this thread it helps, I have the gauge currently but be done hopefully at end of weekend.
http://coffeesnobs.com.au/brewing-eq...auge-road.html
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As Simon said, great post. I’ll definitely keep this in mind when it doesn’t come out visually perfect. My shots this morning were nice, but I probably let them go a little longer than I should, aiming for time and volume and disregarding blonding. I’ll post them up so you can see what I mean.Originally posted by LeroyC View PostHere’s something to spin your wheels Azzabee - I made an espresso this afternoon using some Peruvian coffee that I roasted 4 days ago. The roast is quite light, certainly more suited to soft brew and would generally only be ok for espresso after 7-10 days (if at all). The first one I made was an ugly as sin naked pour and reached my desired yield in about 17secs. So I started getting ready to make another one on a finer grind setting, but before I tossed the espresso I had a quick taste and was really surprised as it was really good. Sweet, rounded and not at all sour. But I thought I might be dreaming so I decided to make another shot anyway on a finer grind setting. It made little difference as the naked pour was once again super ugly and I was all done and dusted in 17secs. I wasn’t gonna go through that whole rigmarole again so I just drank the espresso and I gotta say it was the best espresso I’ve had in months.
The lesson here is that those visual cues aren’t the be all and end all. Taste should always be the deciding factor. Don’t let the sideshow distract you.
I still have a slight burnt flavour lingering in the aftertaste. So I’m still thinking my shots are not being extracted evenly. Tomorrow I’ll hopefully find some time to remove the shower screen and inspect.
I will say though, the shots are nice, but could be better. I haven’t got the sweet fruits flavour for a while. I’m also starting to think my pressure is a little high, it hovers at 11bar when extracting. And yes, I’m doing a cooling flush prior.
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Ah really great post Leroy, too true, I've had that happen more times than I can count, that's why I always have a little sip of the espresso just in case, even if it was just a horrendous extraction, can be quite surprising what comes out!!Originally posted by LeroyC View PostHere’s something to spin your wheels Azzabee - I made an espresso this afternoon using some Peruvian coffee that I roasted 4 days ago. The roast is quite light, certainly more suited to soft brew and would generally only be ok for espresso after 7-10 days (if at all). The first one I made was an ugly as sin naked pour and reached my desired yield in about 17secs. So I started getting ready to make another one on a finer grind setting, but before I tossed the espresso I had a quick taste and was really surprised as it was really good. Sweet, rounded and not at all sour. But I thought I might be dreaming so I decided to make another shot anyway on a finer grind setting. It made little difference as the naked pour was once again super ugly and I was all done and dusted in 17secs. I wasn’t gonna go through that whole rigmarole again so I just drank the espresso and I gotta say it was the best espresso I’ve had in months.
The lesson here is that those visual cues aren’t the be all and end all. Taste should always be the deciding factor. Don’t let the sideshow distract you.
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Here’s something to spin your wheels Azzabee - I made an espresso this afternoon using some Peruvian coffee that I roasted 4 days ago. The roast is quite light, certainly more suited to soft brew and would generally only be ok for espresso after 7-10 days (if at all). The first one I made was an ugly as sin naked pour and reached my desired yield in about 17secs. So I started getting ready to make another one on a finer grind setting, but before I tossed the espresso I had a quick taste and was really surprised as it was really good. Sweet, rounded and not at all sour. But I thought I might be dreaming so I decided to make another shot anyway on a finer grind setting. It made little difference as the naked pour was once again super ugly and I was all done and dusted in 17secs. I wasn’t gonna go through that whole rigmarole again so I just drank the espresso and I gotta say it was the best espresso I’ve had in months.
The lesson here is that those visual cues aren’t the be all and end all. Taste should always be the deciding factor. Don’t let the sideshow distract you.
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That latest extraction video looks good, and it sounds like the taste is now there. I would have pulled it about 5 seconds earlier, but I do like a doppio ristretto.
I can't advise anything on the cleaning powder 'cause my lever doesn't have a way of doing that.
I do rattle the portafilter in the group head while flushing after every use though, and give the group head a scrub monthly.
Greg
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I back flush with water after every use (usually twice a day) and with Cafetto weekly, machine coming up to 10 years old, still running like a Swiss watch.
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Ah cheers Mal appreciate the input! Yeah I definitely wasn't aware of the rapidity of buildup, and I guess due to extreme heats going on that it can accelerate that... I stand more learned! Do you still pull through a shot to dump after your weekly chemical cleans Mal? Or just blind backflushes until water is clear?Originally posted by Dimal View PostIn my opinion and personal experience after much experimentation, weekly detergent cleans are beneficial. There's no need to be heavy-handed with the detergent, a tiny amount is all that's necessary (less than a 1/4 teaspoon).
Why I say this, is because the buildup of varnishes inside the group is not really dependent on the volume of coffee through the group, mostly it is dependent on the oxidation of the coffee oils left behind after pulling a shot. In the heated environment of the group internals, the oxidation process is accelerated and results in the accretion of a rancid varnish layer over the internal surfaces.
If you use Cafetto or similar more regularly, this varnish layer isn't allowed to accrete to a point where it may become more difficult to remove down the track. After all, how long does it take to do a detergent backflush? Mere minutes expended that will maintain the group internals in pristine condition for life...
Worth it in my opinion...
Mal.
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