Hi everyone,
I was recently given the Sunbeam mini barista EM4300 and Sunbeam grindfresh EM0440 for my birthday and have been playing around with it. First and foremost, I understand that this is a very basic machine and grinder and therefore cannot expect an amazing quality espresso. However, I’m not sure if I am getting the best out of the equipment that I have. The espresso is tasting quite sour and lacks any sort of ‘body’.
The beans that I used were espresso blends (Ex-wife and 3056) from Code Black in Brunswick. I initially started the grind on 12 (recommended range in grinder manual was 12-15) and found that my shots were being extracted too quickly. It was taking roughly 10 secs to produce 30mls using the single filter. From what I’ve read on this forum, the aim seems to be ~30 secs for 30ml. I thought my grind may have been too coarse and worked my way down to the finest setting of 1. Aside from the coffee tasting more sour and lacking body, the extraction time never seemed to slow down. I feel like my tamping is fine and the puck is firm but not soggy.
What at am I doing wrong? Is it the limitations of the machine/grinder? Any advice would be greatly appreciated.
I was recently given the Sunbeam mini barista EM4300 and Sunbeam grindfresh EM0440 for my birthday and have been playing around with it. First and foremost, I understand that this is a very basic machine and grinder and therefore cannot expect an amazing quality espresso. However, I’m not sure if I am getting the best out of the equipment that I have. The espresso is tasting quite sour and lacks any sort of ‘body’.
The beans that I used were espresso blends (Ex-wife and 3056) from Code Black in Brunswick. I initially started the grind on 12 (recommended range in grinder manual was 12-15) and found that my shots were being extracted too quickly. It was taking roughly 10 secs to produce 30mls using the single filter. From what I’ve read on this forum, the aim seems to be ~30 secs for 30ml. I thought my grind may have been too coarse and worked my way down to the finest setting of 1. Aside from the coffee tasting more sour and lacking body, the extraction time never seemed to slow down. I feel like my tamping is fine and the puck is firm but not soggy.
What at am I doing wrong? Is it the limitations of the machine/grinder? Any advice would be greatly appreciated.


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