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  • #16
    Originally posted by redrich2000 View Post
    There's plenty of room in the basket with that dose, at least 6-8mm below the rim.

    It tasted good. I drink mostly milk coffee so I'm not a great judge, but it tastes like a Cafe shot.

    I'm just aiming for those incredible looking 2/3 crema shots I've seen on YouTube. Probably unrealistic. But it's fun to try.

    Currently slumming in our brick shack in Bilpin drinking instant!
    Haha nice

    If there's plenty of headspace when you lock it in, and it tastes good, great! I'd say those are better to go by rather than how much crema there is. Crema to me is really overrated, and is usually much more coffee-dependent. Pull a shot with a moonsooned Malabar and there'll be insane crema! But it's not necessarily the pinnacle of anything and doesn't mean too much ultimately. You want it not insanely pale, and not really strangely dark and thin.

    Or if you're really keen on that much crema, you can always roast some coffee (or get some roasted within a few hours or a day), and pull a shot within minutes of it being roasted. You'll get loooads of crema XD

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    • #17
      Originally posted by simonsk8r View Post
      Or if you're really keen on that much crema, you can always roast some coffee (or get some roasted within a few hours or a day), and pull a shot within minutes of it being roasted. You'll get loooads of crema XD
      You could also add about 10% Robusta to your roast for a similar outcome.

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      • #18
        It's not that I'm some crema freak, just that I have associated it with the quality of the shot. But I think I'll concentrate more on ratio from now on.

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        • #19
          "It tasted good. I drink mostly milk coffee so I'm not a great judge, but it tastes like a Cafe shot. "

          Same here I mostly like caps, but often do lates in the morning when I don't have the time for the chocolate, getting going for work

          "Currently slumming in our brick shack in Bilpin drinking instant!"

          A brick shack?...Yoor Looky...When we were yoong and grooing up we had shoe boox (said in the 3 Yourkshiremen accent)... Now instant coffee...Yeah, I get that. I have the same when at work. If that's what you call it... I often think it may pay to get an aeropress and take the small travel hand grinder, coffee scales and some beans with me.

          Looking forward to seeing how you go with your future experimentation.

          Cheers.


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          • #20
            Originally posted by bigdaddy View Post

            A brick shack?...Yoor Looky...When we were yoong and grooing up we had shoe boox (said in the 3 Yourkshiremen accent)...

            Hahaha... XD

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            • #21
              A whole shoe box? We had a piece of cardboard, in the middle of the street.

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              • #22
                Love crema...

                Mal.

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                • #23
                  Just saw the vid. I’d say you have overdosed. You have dead spots with no coffee coming out.
                  Did you inspect the puck post extraction!
                  My guess is there would be dry spots.

                  Forget what the gram rating on the basket says and get the dose correct for your machine.
                  If it’s sloppy add coffee
                  If it’s too hard, reduce the dose.
                  You want something that knocks out in one piece easily with no dry spots if broken apart.
                  Get the dose correct then work on grinder setting. Start with a 2-1 ratio. Eg. 20 grams dry coffee in with 40 grams of espresso out for a dbl shot. Grams not mls are more consistent.
                  This is a great starting point for espresso, which can be fine tuned after

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                  • #24
                    Okay so latest developments. Got my .xx scales today so much more control over dose. I also worked out it's much better to grind into a glass jar and then spoon it into the basket. This means no taking the basket on and off the scales and also I can shake the grounds to break up the clumps. I also learned that tamping with the basket out of the PF is much better for me, easier to tamp flat. Are there any downsides to doing that?

                    As a general rule, is it better to grind courser and tamp firmer or grind finer and tamp lightly?

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                    • #25
                      Nope. Tamping with the basket out is better - you can generally get it flatter, but maybe it's an operator thing?

                      Other point, usually better for a finer grind and lighter tamp (I have found) for the thick oozey honey like shot. Usually a fine grind and a 'finger' tamp is better.

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                      • #26
                        I grind straight into a jar too.
                        The jar is a perfect fit onto top of basket. I shake the jar to break up any clumps, put basket on top and invert whole thing. Can then tap the arrangement till the fines are flush with top of basket then tamp.

                        If i do a bad job, i can reinvert, and tip fines out and start again.

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                        • #27
                          Originally posted by WhatEverBeansNecessary View Post
                          Other point, usually better for a finer grind and lighter tamp (I have found) for the thick oozey honey like shot. Usually a fine grind and a 'finger' tamp is better.
                          Hmm, I wonder if anyone can explain why they've found that, as a few people have found that. Tamping hard makes a lot more sense in terms of it's much easier to be consistent with it (tamp until there's no more resistance, it's alot harder to tamp lightly to the same level every time) and it also helps get rid of further air pockets and fill in the gaps. I've never understood tamping light/grinding finer... just curious...

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                          • #28
                            Originally posted by simonsk8r View Post
                            Hmm, I wonder if anyone can explain why they've found that, as a few people have found that. Tamping hard makes a lot more sense in terms of it's much easier to be consistent with it (tamp until there's no more resistance, it's alot harder to tamp lightly to the same level every time) and it also helps get rid of further air pockets and fill in the gaps. I've never understood tamping light/grinding finer... just curious...
                            In my experience, tamping pressure is the least important of the standard variables...as long as you are consistent. It's not irrelevant but it's the last thing I'd go stuffing around with to fix an apparent problem.

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                            • #29
                              Originally posted by Barry O'Speedwagon View Post
                              In my experience, tamping pressure is the least important of the standard variables...as long as you are consistent. It's not irrelevant but it's the last thing I'd go stuffing around with to fix an apparent problem.
                              Yeah, it just seems like it's such a difficult variable to control if you go lighter... but of course I'm sure practice can help with that. Makes sense to have that as consistent, and also tamping firmly I reckon can help keep that. I know tamping has come into question and has been dismissed as almost totally unimportant, but I haven't found that. To each their own, but definitely would welcome any more thoughts on light tamping (although off topic, but may be helpful to the OP)

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                              • #30
                                Agree with Barry, tamping is the least important factor. As for tamping pressure I am not sure I agree that a light tamp is harder to repeat than a firm one. True the amount you compress the puck in a light tamp more than a harder tamp as a % of pressure applied.

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