Announcement

Collapse
No announcement yet.

Profitec 800

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • #16
    Hyper hyper coffee is the best!!

    Comment


    • #17
      The mazzer is more than capable of producing quality grinds for your pro 800.

      I'd suggest you let it warm up longer, that group head is a very large mass to heat up.

      I'd also think about dose, distribution and PID settings.

      Cheers

      Comment


      • SanderP
        SanderP commented
        Editing a comment
        Sorry I misread your warm-up duration - 1.5Hrs is ample to heat 8kg of copper group head.

    • #18
      Hi Scottish Hang in there we are going to get you to a good place soon. It sounds like you are happy with the coffee and are getting good feedback from your supplier so stick with it. Your warm up time is more than adequate at 1.5 hours so you can eliminate that. I am not sure what your current dose is but for single shots I suggest run with 16g and use the naked handle that came with the machine so you can see the extraction and gauge if it is even. The variables you then have are grind and tamp, try to ensure the tamp is consistent and then play with the grind. Only change one variable at a time so you know exactly what you have done, if you really want to track the changes make some notes until you get things sorted. The Pro 800 lever has a far amount of pressure from the double springs when you release the lever so rather than grind finer I have found that you need to tamp harder to get a pour that achieves good results. You could drop your temperature to 120 or 119 but I don't think you will notice much difference but it may help a little. The Pro 800 is pretty forgiving so once you get in the zone you will pull sensational shots consistently ! There are some other little things to watch for example if you walk up and pull a shot the temperature will be good but if you flushed to clear the shower screen between shots you need to let it sit while you prepare the next shot so the temp drops back, if you flush and immediately pull a shot the group will be too hot. The stick on Temp Strips are great for monitoring the group temp. Sometimes it is easier to discuss rather than type messages back and forth so if that would help PM me and I would be happy to line up something
      Never give up, you have a great machine.

      Comment


      • Scottish
        Scottish commented
        Editing a comment
        Hi mate thanks for the last advice ive not been on the site for over a year. I finaly got gret shots . Now ive hit another problem. I just put new blades in my mazzer and now straingly my coffe is not good again its this just because the new blades are on not sure whats happening nothing else has changed same supplier for my beans good temp on machine so if you can help would b greate.

      • TailorCoffee
        TailorCoffee commented
        Editing a comment
        Sounds like you need to break in the burrs - buy a few kilos of cheap coffee beans and grind through them. that should get the burrs to a better point and you back to pulling great shots. Also, might need to make sure the burrs are aligned...

    • #19
      Originally posted by Scottish View Post
      Since i got my service and new blades about 2 months ago I go through about a kilo and a half a month. I'm trying to compare the taste of my coffee as it is made on a fiama President where I get the beans from . They guy who owns the shop is more of a finatic than me and he recons I should be able to get very close to his coffee with my machine. His store is hyper hyper coffee in Nowra. Anyway I've also tried lowering my dose so not sure what else is going on. My machine also is on a timer so comes on an hour and a half before I pour my shot . Very frustrating.
      Firstly, unless the guy's Faema is pimped, it's likely running at more like 125 (or more) deg. I'd suggest there would be value in discussing dose and also shot technique with your bean supplier. Big long preinfusions work well with spring levas as well.

      Comment


      • #20
        Also if you can take a shot video it would really help to diagnose some of the issues.

        Agree with the dosing comments though, any levers I have worked with don't like overdosing and are very sensitive to how much you dose. I would be dosing 21 grams as the basket is rated, keep this the same and adjust you grind and tamp pressure, maybe even send a pic of the filter basket if it is a VST etc.

        Comment


        • #21
          Hi Scottish

          As a new owner of a 800 Lever machine its hard to understand why you are having problems.

          As there are basically only 4 things that go to make the coffee, Beans, Grinder, Machine and YOU.

          BEANS:
          If you do not roast yourself then iI suggest that you try some of the roasted beans from Bean Bay.
          At least you know the roast date and pedigree of the beans, very important as you only get out what you put in.
          I find sometimes that cafe beans are not always what they should/could be.

          GRINDER:
          Your grinder if clean and at correct setting should have no problems.

          MACHINE:
          The machine is capable of amazing results and can only assume that there is/are some fundamental issue that is causing you problems.
          PID set to 120 C as per out of box and Profitec settings. There is a reason they set it to 120, not hit and miss.

          Then there is YOU:
          Not suggesting you are the problem but stick with my logic for a while....

          When things don't make sense try going back to basic accepted principles, before tweaking anything.
          ie:....18 g in 30 g out in 30 sec with 7 -10 day post roast beans.

          My routine:
          As a suggestion this is what works well for me with similar gear.

          Grind 16.5g - 18.5g fresh beans. (17.5g is my aim)
          Level grounds as best and tamp firmly. (your puck when it falls out should be uniform in thickness, and it should fall out with the smallest of tap).

          Pull lever 1/2 way down and hold for 3 sec then all the way down to 10 sec in total to allow puck to preinfuse.
          First drops should start to form and be visible by then. +- 10 sec from first pulling lever.
          if not check grind/dose.
          After 30 sec you should only have 30g - 35g syrup in cup.
          if not check grind/dose.
          The cup should be removed (30g -35g) when lever is roughly 90 -95% released allowing approx 10g to 15g to go to drip tray.
          if not check grind/dose.
          For me this has produced some of the best coffee I have ever had.

          Hope my 5c worth helps.

          cheers
          sando



          Comment


          • #22
            Also something which hasn’t been mentioned yet and generally goes without saying is make sure all your equipment is clean. Old coffee grinds can leave an awful bitter taste.

            Comment


            • #23
              Originally posted by Scottish View Post
              Since i got my service and new blades about 2 months ago I go through about a kilo and a half a month. I'm trying to compare the taste of my coffee as it is made on a fiama President where I get the beans from . They guy who owns the shop is more of a finatic than me and he recons I should be able to get very close to his coffee with my machine. His store is hyper hyper coffee in Nowra. Anyway I've also tried lowering my dose so not sure what else is going on. My machine also is on a timer so comes on an hour and a half before I pour my shot . Very frustrating.
              Hah! I love the coffees that the Hyper-Hyper guys pull, and we call-in every time we're down that way! I occasionally buy his Blend 6 beans - now that's a dark roast! Those modded Faema machines of their are very cool, too.

              Good luck with your shots!

              Comment


              • #24
                I’ve been to hyper in Nowra. Love their lever setup BUT their coffee is very dark roasted and tbh I found it almost undrinkable as espresso. Perhaps try changing beans?

                Comment


                • #25
                  Originally posted by Scottish View Post
                  Hi all just new to the form. I have recently purchased a profitec 800 lever machine, im haveing a bit of trouble with my coffee being bitter. It is paired with a mazzer mini grinder. I use a 21g botemless filter. I have tryed differnt coffee differnt grind settings and also doseing to 21g up to 25g and still not getting it right dose anyone have this machien or give me some pointers. It also is a dipper machine and has a pdi set from factory at 121. Cheers scottish
                  Scottish have you managed to sort this out. Ive had the Pro800 for a while and have a sime suggestion. If you are dosing 21 or more into a stock OEM basket almost guaranteed your dry coffee bed is making contact with the dry, hot shower screen. You might need to reduce the dose to as low as 19g to give you adequate clearance from the shower screen.

                  Good luck

                  Comment

                  Working...
                  X