Hey everyone, I have recently taken purchase of an Otto and a Mazzer Mini grinder and have been trying my hardest to get the trade off right between steam pressure and over extraction.
This issue that I am having at the moment is if the extraction is fairly good (from what I hear on all otto related videos etc its around 60mL in 90 seconds, taking 12 minutes for the extraction process to start) then the extraction process is starting at around 10 minutes, not 12, and from my knowledge this is affecting the steam pressure.
For me to have good steam pressure, the extraction ends up way over-extracted and the shot is bitter.
I am using the espresso basket and from how things are going I can tell that I will be able to make great coffee once I get it right but am just tinkering with the grind etc.
Is anyone else having the same sort of issue with the Otto? Or did you have it when you first got yours but you have since figured it all out?
My other question is how much does the temperature affect how long the whole warming up process takes and the extraction, I have a gas stove top and as far as I can tell I have used the same temperature every time..
on my last coffee the grind looked to me as if it would be a little coarse, but the extraction was still slow, and the pressure of the steam wand was a littlle low.
Well I hope that I have described my situation enough to get some pointers, if you need to ask any more questions about my process then go for it, and I will be happy to post my solutions once I seem to get it right.
Gary S
This issue that I am having at the moment is if the extraction is fairly good (from what I hear on all otto related videos etc its around 60mL in 90 seconds, taking 12 minutes for the extraction process to start) then the extraction process is starting at around 10 minutes, not 12, and from my knowledge this is affecting the steam pressure.
For me to have good steam pressure, the extraction ends up way over-extracted and the shot is bitter.
I am using the espresso basket and from how things are going I can tell that I will be able to make great coffee once I get it right but am just tinkering with the grind etc.
Is anyone else having the same sort of issue with the Otto? Or did you have it when you first got yours but you have since figured it all out?
My other question is how much does the temperature affect how long the whole warming up process takes and the extraction, I have a gas stove top and as far as I can tell I have used the same temperature every time..
on my last coffee the grind looked to me as if it would be a little coarse, but the extraction was still slow, and the pressure of the steam wand was a littlle low.
Well I hope that I have described my situation enough to get some pointers, if you need to ask any more questions about my process then go for it, and I will be happy to post my solutions once I seem to get it right.
Gary S

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