Hey All,
As i noted in another post i picked up a SB Ristretto the other day for $69.95 from the Good Guys. Today i purchased a Krup Un-Pressurised double basket and some (espresso grinded) private blend from Merlo. I will be buying a grinder in a couple of weeks, but until then freshly grinded (though stale) coffee will have to suffice. Here is what i noted in my first time ever using an espresso machine:
1. Tamping with the rubbish tamper provided is difficult. I have no idea how much pressure i need to apply, will buy a proper tamper soon and try with some scales.
2. Grind was too fine (at least i think so?) - While in my (subjective) opinion the coffee was not in anyway overly bitter (I did get crema from the un-pressurised basket), but i found small bits of grind in my coffee so correct me if i am wrong, i suspect the grind is too fine.
3. This is a question - under the basket in the PF of the Ristretto is some black plasticy thing that from the instruction manual seems to suggest increases pressure (i wasnt sure if this was the crema enhancer or not. Is it alright to remove this? It is bolted in, but can be easily remove by a screwdriver? Does anyone know if removing this might improve the shot?
4. Froth appears to work rather well. I think i will have to learn how to temp surf this machine because the two cappachinos i made, the first one i had the steam shut off (i let it warm up for 15 mins beforehand) and it got rather watery. Second one however it steamed really well and i got some good foam (not sure if it was microfoam - i tried to surf the hole, but only got a whirlpool happening at the end).
All in all i am very sure that this coffee was 85-90% as good as the one i had at Merlo this morning (complementary) while waiting for the beans to be ground. Rather encouraging i must say for only ~$90 outlay and absolutely no experience on my behalf. Certainly it was still a tiny bit bitter, but im sure that will improve with time. Cant wait for the grinder and to get a corretto happening ;D.
As i noted in another post i picked up a SB Ristretto the other day for $69.95 from the Good Guys. Today i purchased a Krup Un-Pressurised double basket and some (espresso grinded) private blend from Merlo. I will be buying a grinder in a couple of weeks, but until then freshly grinded (though stale) coffee will have to suffice. Here is what i noted in my first time ever using an espresso machine:
1. Tamping with the rubbish tamper provided is difficult. I have no idea how much pressure i need to apply, will buy a proper tamper soon and try with some scales.
2. Grind was too fine (at least i think so?) - While in my (subjective) opinion the coffee was not in anyway overly bitter (I did get crema from the un-pressurised basket), but i found small bits of grind in my coffee so correct me if i am wrong, i suspect the grind is too fine.
3. This is a question - under the basket in the PF of the Ristretto is some black plasticy thing that from the instruction manual seems to suggest increases pressure (i wasnt sure if this was the crema enhancer or not. Is it alright to remove this? It is bolted in, but can be easily remove by a screwdriver? Does anyone know if removing this might improve the shot?
4. Froth appears to work rather well. I think i will have to learn how to temp surf this machine because the two cappachinos i made, the first one i had the steam shut off (i let it warm up for 15 mins beforehand) and it got rather watery. Second one however it steamed really well and i got some good foam (not sure if it was microfoam - i tried to surf the hole, but only got a whirlpool happening at the end).
All in all i am very sure that this coffee was 85-90% as good as the one i had at Merlo this morning (complementary) while waiting for the beans to be ground. Rather encouraging i must say for only ~$90 outlay and absolutely no experience on my behalf. Certainly it was still a tiny bit bitter, but im sure that will improve with time. Cant wait for the grinder and to get a corretto happening ;D.

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