Originally posted by 5F6E736B707D7278435B6E7D727B791C0 link=1273600323/2#2 date=1273685626
1. Bean storage
2. Dose, grind tamp
3. Extraction
Just use the search function and importantly set the value of: "This post was made in the last..." to at least 1 year. The search results wont be instant but theyll be worth the wait.
Originally posted by 5D727B796E517D727D7B79717972681C0 link=1273600323/3#3 date=1273690601
>10000 members you are bound to have to filter out a great deal of info on your quest for good espresso and all equipment is only slightly less idosyncratic than the users that operate them.
When I was starting out I:
1. Sourced a kilo of fresh beans (you will have wastage while you find your optimum setings)
2. Started the grinder on its second finest setting
3. Ground 14 grams into the double basket
4. Tamped, loaded and hit the brew switch for 30 seconds
5. Extracted less than 60 mls in 30 seconds
6. Adjusted the grind coarser without changing the tamp or the 14g dose until I extracted those magic numbers
If on the second or finest setting you are getting more than 60ml/30 seconds than your grinder isnt suitable for espresso... irrespective of what Choice Magazine or the nice girl with the big eyes from Harvey Norman have said.
A local site sponsor will as Mr AM has said be of real assistance. Just ask them for help when you buy your beans, or PM them to make an appointment. It is in their best interest, with so many reading to give you sage, realisitic advice and honestly they dont need to do the heavy sell. The quality of their product and the gear they stock will do that all by itself.
All the best,
Brett H

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