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  • EM 6910 pressure

    Im new new new to this great forum, and have been reading much interesting info re my EM6910 which I have had for 4 months.
    For the first two months - beautiful crema with pressure needle just reaching the darkest brown colour.
    Then I did not use the machine for 6 weeks (cant drink coffee with the flu!!) and now that Im back using it the pressure needle barely reaches the lightest brown colour. Im one unhappy camper. Poor pour.
    I am doing everything as previously - same coffee (but newly opened bag!) same fine grind on my EM 0480, same prayer beforehand :.
    Is it time for some maintenance already?
    Other hints?

  • #2
    Re: EM 6910 pressure

    Originally posted by 414E4D5040434149220 link=1291895445/0#0 date=1291895445
    same coffee (but newly opened bag!
    Does newly opened also mean recently purchased.
    Also, do you know how long since it was roasted?

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    • #3
      Re: EM 6910 pressure

      Yes, I know where youre heading! Just finished reading in this forum that two weeks from roasting is reaching "freshness" the limit. So, I will see first if that is the answer. Thanks God

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      • #4
        Re: EM 6910 pressure

        Have you tried a finer grind?
        Doing exactly what you did 6 weeks ago, will more than likely not work now, especially if your using a different batch of beans.

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        • #5
          Re: EM 6910 pressure

          I have always used close to the finest grind.
          Now Ive ordered fresh beans and will play with the grind when they arrive.

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          • #6
            Re: EM 6910 pressure

            Just received sample 4-pack from Coffee Snobs. Immediately brewed, and pressure is back to normal, crema magnificent.
            Thanks for the help!

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            • #7
              Re: EM 6910 pressure

              newbeanboy wrote on Today at 12:13:
              Thanks for the tips AM.

              Im sure I have plenty to learn, part of the reason for uploading the video.

              Sweet spot using dual floor basket as a gauge is around 12 so with my video showing it around 1/1.30? what would your diagnosis be and recommendations for me to improve.

              My current process, using (standard double basket) is grind direct into PF (from sunbeam EM480) tap when close to full to settle grind to slightly overfill, sweep to level with top of basket, leaving slightly higher level in centre but almost level. Light tamp, tap, heavier tamp.

              I realise its a bit tricky and there are variables all over the place but if you had to guess.

              Beans were roasted Wednesday, the roaster advised they believed they were good for 2 weeks.

              Appreciate you taking the trouble to keep reading my posts and responding!

              Cheers

              Anthony



              Without being rude Go and do some reading as to Collar damage, Backflushing / cleaning and others Tips etc in the 6910 posts in he MidRange Topic...

              Most of it has been covered, the trick is to find it  

              1: Beans sound a little fresh...  How long is a piece of string as so many variables.

              2: YOU are the best to judge as it is still about what is in the cup.

              3:  DOSE level is critical to ensuring less damage to the collar.  If you dose and tamp and lock in AND then un lock and your can see an imprint of the screen or the polished puck is torn up...  Then guess what  = OVERDOSING !!!

              It is a fine balance of Grind / Dose Level and TAMP.  

              Now there was a blurb some where as to understanding your pour and if it was the Grind size or tamp at fault.  But I can not fine it  

              So in the mean time... Go an play and enjoy and read lots... But remember it is all GUIDES not rules as there are too many variables.
              http://www.home-barista.com/naked-extraction.html.

              FOUND it....

              http://www.home-barista.com/espresso-guide-good-extractions.html

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