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  • ezralimm
    replied
    Re: Pic Guide To Getting The Best Out Of Budget Eq

    Thanks for the offer guys, but for now i think im going to hv to pass.

    Yeah, im in the halls of residence.

    Im not ready to be poisoned into getting a roaster...yet.

    Leave a comment:


  • Dennis
    replied
    Re: Pic Guide To Getting The Best Out Of Budget Eq

    Originally posted by Wushoes - David S link=1214886480/20#30 date=1215681085
    I also will be returning to Monash Clayton full time....beans can be had from me too.
    I didnt know you were into roasting, David.

    Just curious to know what roasting equipment you use?

    Leave a comment:


  • Wushoes
    replied
    Re: Pic Guide To Getting The Best Out Of Budget Eq

    I also will be returning to Monash Clayton full time....beans can be had from me too.

    Leave a comment:


  • A_M
    replied
    Re: Pic Guide To Getting The Best Out Of Budget Eq

    [quote ] This is an Interesting Post/Journey you are taking us on.

    Ive been there myself with pressurised baskets and came to the conclusion that at best:  the resultant espresso might look 70% as good as a real one and only  taste 10% as good....ie you get some of the character of the beans, but the resultant mouthfeel is very thin and watery. Espresso is as much if not more about mouthfeel.

    A 20Kg tamp is higher than the norm [13.5Kg].
    Greg Pullman did a very interesting study of tamp pressure, in essence anything over 15Kg has little or no effect, in other words once a certain "compactedness" has been reached, thats it.
    I believe it is also possible to dislodge/crack the puck with too much pressure.
    Nevertheless, as you rightly point out consistant tamping pressure is critical.

    I agree with the others that fresh coffee is paramount and that you really need to stick with the non pressurised basket.

    BTW Those sunbeam grinders are reknowned for producing inconsistant grinds and explain exactly what you reported.
    I should know, Ive owned 2 of then.
    There are several work arounds you should check out

    I agree with the others that fresh coffee is totally paramount and that you really need to stick with the non pressurised basket.[/QUOTE]

    Have to agree with the comments above, but do not let any one put you off your voyage of discovery.. Rather learn from it and take on board what others have also found.

    I had a system not unlike yours and my three major points/steps forward wer;

    1: Good quality / fresh beans
    2: Non pressurised baskets.. There are a number that will fit the Sunbeam
    3: Grinder..

    With these under ya belt, new paths will open up for you.

    Enjoy, and remember a good coffee is defined by the consumer... I have some friends who would never drink any thing else but Pablo (Instant) and if that is what they are happy with; what gives me the right to tell them there wrong.

    However I always offer a REAL coffee when they come over :-) One day their tasts might change :-)

    Leave a comment:


  • NewToEspresso
    replied
    Re: Pic Guide To Getting The Best Out Of Budget Eq

    Ezra, my offer for some home roasted beans to try out against the ones youre getting from the deli is still open if youre interested. I work 5 minutes away from Monash Clayton (Mulgrave) so its not a problem for me to drop them off to you. From the description of your room, Id have to guess youre in one of the Halls of Residence and if it is, I sympathise with your lack of space.
    Have fun with your 6910.

    Leave a comment:


  • ezralimm
    replied
    Re: Pic Guide To Getting The Best Out Of Budget Eq

    Originally posted by 2muchcoffeeman link=1214886480/20#23 date=1215603946
    Originally posted by Wushoes - David S link=1214886480/20#22 date=1215600644
    ezralimm,

    I dont agree with pre weighing the beans before grinding. That is one of the most inconsistent methods I could ever think of. Try grinding by volume and using the collapse method. It takes a lot less time. When you get towards the end of the coffee grinding, you get what is called the pop-corn effect. The coffee gets coarser and coarser because there is no weight on top of the beans. Its very noticeable and why I think it is one of the most inconsistent methods of espresso preparation at home out there.
    Agreed Dave,

    I think the quicker this method dies, the better. Consistent popcorning lacks consistency
    Ooh, that might explain the slight differences between pours im getting.

    Leave a comment:


  • ezralimm
    replied
    Re: Pic Guide To Getting The Best Out Of Budget Eq

    Originally posted by reubster link=1214886480/0#19 date=1215586549
    Ezralimm

    This is an Interesting Post/Journey you are taking us on.

    Ive been there myself with pressurised baskets and came to the conclusion that at best:  the resultant espresso might look 70% as good as a real one and only  taste 10% as good....ie you get some of the character of the beans, but the resultant mouthfeel is very thin and watery. Espresso is as much if not more about mouthfeel.

    A 20Kg tamp is higher than the norm [13.5Kg].
    Greg Pullman did a very interesting study of tamp pressure, in essence anything over 15Kg has little or no effect, in other words once a certain "compactedness" has been reached, thats it.
    I believe it is also possible to dislodge/crack the puck with too much pressure.
    Nevertheless, as you rightly point out consistant tamping pressure is critical.

    I agree with the others that fresh coffee is paramount and that you really need to stick with the non pressurised basket.

    BTW Those sunbeam grinders are reknowned for producing inconsistant grinds and explain exactly what you reported.
    I should know, Ive owned 2 of then.
    There are several work arounds you should check out

    I agree with the others that fresh coffee is totally paramount and that you really need to stick with the non pressurised basket.
    I so feel ya. I guess all my efforts to be anal with the pressurized baskets had made me very in tune with the gross variables (dose, tamp, pre-warm, color, viscosity) in making espresso. Walking the fine line between choking the pressurized basket and making an acceptable shot was somewhat of a challenge. Now that im using a proper machine with non-pressurized baskets, its relatively a breeze to produce much better results.

    The pressurized basket system took me an average of 30min to make a simple acceptable latte... due to constant risk of choking, the anal-ness needed to get the dose/tamp just right to produce something reminiscent of espresso. Muddy pucks and cleanup in general was also a big inconvienience.

    Now it takes less than 5 min to do the same thing... and does not require the same anal-ness.


    Thanks for the suggestion, I will experiment with tamp pressure this afternoon.

    Regarding the grinder, Ive found it acceptable, so long as I make sure that the grounds (from a prev grind setting) were cleared from the insides of the grinder. Youre right... it isnt very consistant. I weigh my tamps and never froth and pour at the same time as my eye is always on the pour and the clock. No matter how i try to standardize my technique, the time taken before pale streaks start to form does seem to vary by about 3-4s between shots on the same grinder setting.

    Leave a comment:


  • ezralimm
    replied
    Re: Pic Guide To Getting The Best Out Of Budget Eq

    Originally posted by TripleShot link=1214886480/20#20 date=1215587237
    Just wondering what setting you have your grinder on ? I have the EM0450 grinder but cant seem to find the ideal setting to prevent a gush.
    My grinder settings range from 12 to 16 depending on the type of beans im using. In my experience (i dont have much so dont count on it too much), almost stale supermarket beans tend to require finer settings. Very fresh beans, the ones that have a nice oily sheen to them, require much coarser grinds. Its almost like they compact differently when tamped.

    Leave a comment:


  • ezralimm
    replied
    Re: Pic Guide To Getting The Best Out Of Budget Eq

    Originally posted by Wushoes - David S link=1214886480/20#22 date=1215600644
    ezralimm,

    I dont agree with pre weighing the beans before grinding. That is one of the most inconsistent methods I could ever think of. Try grinding by volume and using the collapse method. It takes a lot less time. When you get towards the end of the coffee grinding, you get what is called the pop-corn effect. The coffee gets coarser and coarser because there is no weight on top of the beans. Its very noticeable and why I think it is one of the most inconsistent methods of espresso preparation at home out there.

    Thanks for the advice Wushoes

    Id love to do that.. But I only go through about 150g of beans per week currently. Im a student living in a small room and due to space constraints my grinder is right next to my machine and bath towel "-.- ... to a point where steam and humidity _will_ affect the coffee kept in it.

    My current method (with a EM6910) involves pretty much what you are describing. I over grind about 16g of beans for the single basket. Then I level it off with a milkwand sheath. Some grounds are wasted but i dont mind. I think the EM6910 single basket holds a bit too much coffee...im more fidgety than usual.

    I gave up with the pressurized baskets yesterday. I SACRIFICED A SKI TRIP TO MT BULLA !!!!    after learning that the EM6910 was only AUD559 at David Jones. Damn sometimes I wished i chose a different hobby.

    Using fresh beans (delivered to shop from roaster on tuesday) i bought on wednesday, the first pour was a lil slow. Second pour was perfect... 30ml before blonding. It took kinda long - 35s, but tasted really really good. Made about 15 shots with the EM6910 already and im loving it. I find that longer shots (30-35s) seem to taste better than quicker pours. The needle is roughly on the border of the brown and red zones on the (unitless?) pressure gauge.

    Leave a comment:


  • TC
    replied
    Re: Pic Guide To Getting The Best Out Of Budget Eq

    Originally posted by Wushoes - David S link=1214886480/20#22 date=1215600644
    ezralimm,

    I dont agree with pre weighing the beans before grinding. That is one of the most inconsistent methods I could ever think of. Try grinding by volume and using the collapse method. It takes a lot less time. When you get towards the end of the coffee grinding, you get what is called the pop-corn effect. The coffee gets coarser and coarser because there is no weight on top of the beans. Its very noticeable and why I think it is one of the most inconsistent methods of espresso preparation at home out there.
    Agreed Dave,

    I think the quicker this method dies, the better. Consistent popcorning lacks consistency

    Leave a comment:


  • Wushoes
    replied
    Re: Pic Guide To Getting The Best Out Of Budget Eq

    ezralimm,

    I dont agree with pre weighing the beans before grinding. That is one of the most inconsistent methods I could ever think of. Try grinding by volume and using the collapse method. It takes a lot less time. When you get towards the end of the coffee grinding, you get what is called the pop-corn effect. The coffee gets coarser and coarser because there is no weight on top of the beans. Its very noticeable and why I think it is one of the most inconsistent methods of espresso preparation at home out there.

    Leave a comment:


  • Wushoes
    replied
    Re: Pic Guide To Getting The Best Out Of Budget Eq

    Its all relative. No grinder setting will be the same. Grind is variable. It depends on coffee blend/origin, temperature, humidity, dose, pump pressure etc.

    The best advice you will ever receive is to keep on going finer until you get the right pour....granted you have a good dose.

    Leave a comment:


  • TripleShot
    replied
    Re: Pic Guide To Getting The Best Out Of Budget Eq

    Just wondering what setting you have your grinder on ? I have the EM0450 grinder but cant seem to find the ideal setting to prevent a gush.

    Leave a comment:


  • reubster
    replied
    Re: Pic Guide To Getting The Best Out Of Budget Eq

    Ezralimm

    This is an Interesting Post/Journey you are taking us on.

    Ive been there myself with pressurised baskets and came to the conclusion that at best: the resultant espresso might look 70% as good as a real one and only taste 10% as good....ie you get some of the character of the beans, but the resultant mouthfeel is very thin and watery. Espresso is as much if not more about mouthfeel.

    A 20Kg tamp is higher than the norm [13.5Kg].
    Greg Pullman did a very interesting study of tamp pressure, in essence anything over 15Kg has little or no effect, in other words once a certain "compactedness" has been reached, thats it.
    I believe it is also possible to dislodge/crack the puck with too much pressure.
    Nevertheless, as you rightly point out consistant tamping pressure is critical.

    I agree with the others that fresh coffee is paramount and that you really need to stick with the non pressurised basket.

    BTW Those sunbeam grinders are reknowned for producing inconsistant grinds and explain exactly what you reported.
    I should know, Ive owned 2 of then.
    There are several work arounds you should check out

    I agree with the others that fresh coffee is totally paramount and that you really need to stick with the non pressurised basket.

    Leave a comment:


  • ezralimm
    replied
    Re: Pic Guide To Getting The Best Out Of Budget Eq

    Update: A new cafe opened next to Coles Pinewood recently. Next to bakers delight.

    To my surprise, they sold freshly roasted beans and sell out their beans by the end of the week. This is probably because that area has very high traffic of shoppers.

    I bought 100g of their most popular blend to give it a try. The beans have a nice oily sheen to them and have a "chocolaty" smell.

    It took a full two clicks adjustment (coarser) to be able to pull a 20ml shot. Its like the grounds compress more in the basket. Is this normal?

    a 20ml/25s/9g shot produces a lighter crema than my previous lot of beans (as someone mentioned, probably semi-stale mocopan).. but it tastes so much better



    ^pic taken after stirring in half a teaspoon of sugar...prior to pouring in milk to make my morning cappuccino - hence the big black hole

    Leave a comment:

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