Re: Am I doing it right by pulling a shot so slow?
The extraction is slow, and I only get about 1 oz to 1.5 oz with that time. The biggest difficulty I find is with tamping consistently, but it is getting better. I will experiment probably with a varying the grind, and see how that changes my extractions.
Thanks for the feedback.
Victor.
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Am I doing it right by pulling a shot so slow?
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Re: Am I doing it right by pulling a shot so slow?
Hi Spoke,
As bf says, its all in how it tastes for you.
For my money that extraction is a little long, but if its not blonding earlier then you will be minimising the bitter flavours that come with over extraction.
How much coffee do you pull from that 17 gms of grounds? The bitter caffeine not only comes with longer contact with the water but also with more water pumped through the grounds.
Once you get your grinding and tamping to a good consistent level then you can try experimenting with slightly coarser grinds and shorter extractions. Tamping differences generally makes less difference to the taste than grind, distribution, and extractions do.
Have fun, its a great trip!
Greg
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Re: Am I doing it right by pulling a shot so slow?
Right or Wrong is totally subjective, work on the theory of I reckon it tastes great so stick to it. That said try playing with the shot technique but remember where you are now so you can go back.
My commercial lever runs great shots at 6-10 seconds of pre infusion and shots of up to 40 seconds+ that still taste great. When working commercially I run at 25-30 seconds partly for time reasons and they are still great.
My little Pavoni at home I run 2-3kg Tamp and a very fine grind which I find works better than a more "normal" 15kg Tamp.
Have fun playing
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Am I doing it right by pulling a shot so slow?
I am new to this category. Used to own a Breville Ikon, I recently bought myself an Alex Duetto II, dual boiler with a E61 group head.
Ive been getting better at distributing evenly and to tamp evenly in order to not get any channelling. I am still fascinated by the consistent chocolaty crema I get each time that I never obtained with my Ikon in the past.
I find I get a nice syruppy sweet shot, if I dose approx 16-17g of coffee in a double basket, tamp it hard probably closer to 40lbs, and let it pull slowly at 200F; 9 1/4 bar over 40-45s or so, stopping it before it starts to blond.
Am I maximizing the sweetness (trying to avoid bitterness while still extracting enough complexity) and thickness by doing that?
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