I've just got a new EM7000 which I'm using with a Rocky. Using a 18g Pesado basket. Been playing with it a bit. I am overdosing a bit because the pucks were very watery and sticking to the showerscreen and pouring too fast. I've got it dialed in okay, grinding very fine and doing a 60ml double in around 30-40 seconds. But I'm not getting (and have never gotten with previous machines) that thick honey-like ooze and the crema is never more than 5-7mm on top of a double shot glass.
I'm looking into re-aquiring a naked PF so I can see more of what's going on. But I wanted to ask in general what the secret is to getting that ooze?
Edit: current beans are from Coffee parts in Sydney, they're blend, roasted on the 10th.
I'm looking into re-aquiring a naked PF so I can see more of what's going on. But I wanted to ask in general what the secret is to getting that ooze?
Edit: current beans are from Coffee parts in Sydney, they're blend, roasted on the 10th.

. Yeah I'd be inclined to go with what's been suggested already, slowing down the pour. If you want really reeeally goopy slow pours, double ristrettos might be more your thing, extracting with as low as 1:1 ratio (so 22g in, 22g out). The mouthfeel is usually unreal, but keep in mind I reckon only certain coffees this suits, so it's worth playing around with this to see.
Comment