It’s not fresh coffee, the crema looks good (not bubbly & gassy all the way through the shot)
id say the grind size is close as shots are not fast. It has a few things I look for in a nice shot at the start (breaks up half way down with stable streams)
My first thought is channeling.
A pin hole that opens up can introduce air causing bubbles like that
Do you have a naked group handle to check?
I doubt it would be the brew path, there would be some bubbling all throughout the shot if so. Could be though, just wouldn’t be the first thing I’d check.
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GS3 - shots bubbling in portafilter spouts
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OK, flow rate is 255g/30 seconds.Originally posted by EspressoAdventurer View PostWhat is the flow rate from the grouphead with no handle locked in ?
Test is - X grams per 30sec.
Have you checked the 0.8mmGicleur in the brew path?
I would remove and run a jet cleaner tool thru it. Assume you wont have one ...break off the end of a needle so its flat square.
have not had a chance to check the gicleur as yet.
Z...
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I'll do the test tomorrow morning and update.Originally posted by EspressoAdventurer View PostWhat is the flow rate from the grouphead with no handle locked in ?
Test is - X grams per 30sec.
Have you checked the 0.8mmGicleur in the brew path?
I would remove and run a jet cleaner tool thru it. Assume you wont have one ...break off the end of a needle so its flat square.
Not sure what a 0.8mmGicleur is, but pretty sure I can figure that out by tomorrow morning.
Thanks for those tips.
Z...
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What is the flow rate from the grouphead with no handle locked in ?
Test is - X grams per 30sec.
Have you checked the 0.8mmGicleur in the brew path?
I would remove and run a jet cleaner tool thru it. Assume you wont have one ...break off the end of a needle so its flat square.
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Thanks for the reply!
So, I open the paddle a little until 4 seconds, push to half way (on the GS3 MP you can hear a slight his when you do this), and then slowly open up until I reach the stop. The video starts as the coffee starts to pour (wanted to save people the hassle of seeing nothing happen for 11 odd seconds). Also, the video was cut after the bubbling, as that pretty much shows what I wanted to show.
I can replace that with another video with the full process, if that is better - can also put a set of scales underneath to show weight.
Re the water - it is currently not plumbed in, we are using the water tray that it comes with. We moved the coffee bar from upstairs to downstairs, and have not yet been able to get a plumber to do the plumbing work (good plumbers that don't take short cuts are hard to find here, with a long waiting time for the good ones). The water itself is coming from a filter that has already been in use for a while, and is currently about half way through its service life as specced by the manufacturer. The same water did not produce any bubbling a few months ago.
Oddly, this all started happening not long after the service (serviced by the local LM importer, who are known to have a good standard of work - not that that prevents human error).
Beans, as used in that clip, were 3 weeks old. I normally don't use beans until they are at least 7 days after roast. Roast is medium (and the same as we've been using for 3 years now).
Originally posted by EspressoAdventurer View PostZ I too went back after watching it twice and then run my stop watch to able check - As Im using a new to me browser/websearch combo and its uses a diff video player setup....thought it was overly clunky...anyway
Z as WEBN says above 13-14 sec pour. Now big guess but maybe mid twenties in G weight out.
So how long in duration is the pre-infusion ?
Insufficient info to reply.
However my thoughts are - The Beans are Too fresh. Too light a roast level? Carbon Dioxide gas release may be the cause!
OR
Check your Flowmeter and the Brew path including Pump as there may be aeration of the water path.
* As you said you've changed Filter & Head!
Did you Prime the New filter upon fitting?
If not remove from the GS3 and flush at maximum flow for a couple of hundred litres.
Report back your findings
GL
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Thanks for taking the time to reply!Originally posted by WhatEverBeansNecessary View PostFirst impression is the shot is quite fast - video leads me to believe its like a 15 second pour-ish? I would try a finer grind to slow that down to around the 30 sec mark.
Whats your extraction amount? 22g of coffee in, you probably want to aim for about 40-45g out. Maybe 35g out for a ristretto - looks like it would be significantly more than that from the video.
Also on the Toby's estate - I would see if there is another local roaster that you know are fresher. I've had Toby's estate before and they can be pretty old - into the months and months. but maybe that isn't the issue here, but an easy one to eliminate.
The video is a tad deceptive, but we're getting 42-44g at 30 seconds. that's a 150ml cup. My normal ristretto workflow is to cut the shot when it starts to blonde - normally at very close to 15 seconds through the shot, and usually giving me about 22-25g, though I don't normally weigh them unless I am calibrating - which is done several times a day.
The machine serves in a small commercial environment, so we have an office that occupies the three levels above (owned by my partner), and mostly make the coffees for her staff, we're also open to the public, but that's a non event right now with the current restrictions here.
Re: Toby's - I know the guy that owns/runs that particular Toby's (Shangri-La on EDSA in Manila) - the beans were 7 days after roast, I actually let them sit a few more days before trying them out. I've got some singles I'm ordering, which should be roasted next week, though it'll be a few weeks before I give them a run, obviously.
Z...
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Z I too went back after watching it twice and then run my stop watch to dble check - As Im using a new to me browser/websearch combo and its uses a diff video player setup....thought it was overly clunky...anyway
Z as WEBN says above 13-14 sec pour. Now big guess but maybe mid twenties in G wieght out.
So how long in duration is the pre-infusion ?
Insufficient info to reply.
However my thoughts are - The Beans are Too fresh. Too light a roast level? Carbon Dioxide gas release may be the cause!
OR
Check your Flowmeter and the Brew path including Pump as there may be aeration of the water path.
* As you said you've changed Filter & Head!
Did you Prime the New filter upon fitting?
If not remove from the GS3 and flush at maximum flow for a couple of hundred litres.
Report back your findings
GL
- Flag
Leave a comment:
-
First impression is the shot is quite fast - video leads me to believe its like a 15 second pour-ish? I would try a finer grind to slow that down to around the 30 sec mark.
Whats your extraction amount? 22g of coffee in, you probably want to aim for about 40-45g out. Maybe 35g out for a ristretto - looks like it would be significantly more than that from the video.
Also on the Toby's estate - I would see if there is another local roaster that you know are fresher. I've had Toby's estate before and they can be pretty old - into the months and months. but maybe that isn't the issue here, but an easy one to eliminate.
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GS3 - shots bubbling in portafilter spouts
As per the title, I've had a recent development (about a couple of months) where the shot starts bubbling in the spouts of the water filters at about the half way mark.
The machine is about 3yo, and was recently serviced. Nothing has really changed in those 3 years, even the blend is the same.
So far, I've tried - different water. We normally use an Everpure Claris filter, but due to being an idiot, I broke it, and am waiting for a new head. We're using Everpure cartridges that I normally use to filter our drinking water, though this wasn't an issue during the lockdown mid last year.
Tried changing grinder - normally use a Ceado E37S, though have a Mazzer Mini Electronic as a back up. Doesn't matter which grinder.
Tried different beans - bought some from Toby's Estate in Manila (I'm in the Philippines) and the result was the same.
The machine normally sits at about 92.7ºC, and this has never been an issue. We're at about 1500m, but again, this has never changed.
The actual workflow is:
-Grind 22g in to dosing cup
-Cup to portafiler shake, flip, then remove dosing cup
-Tamp with distributer only (though I've tried finger distribution and tamping, also distribution tool + tamping, all the Concept Art calibrated tamper). this also happens to multiple individuals, including baristas, so I doubt it's just that I suck.
Oh, the coffee actually still tastes fine. It's doing my head in though, as I'm a ristretto person, and the bubbling messes with my timing.
All these steps have produced no issues until recently.
The only thing I can think of is that scaling may be causing the issue, but if anyone has any ideas, I'm open to them!
Video below:
Thanks for any tips or suggestions!
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