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
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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