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Originally posted by 3037010405600 link=1256978897/30#30 date=1260836075
Just thought i would ask though... i assume the naked espresso made a better quality shot because:
a) there is less metal or surface to suck the heat out of the shot, removing a chance of souring the shot
b) i can better guage the blonding of the shot
It helps you to manage your methos.... Yes
As to sucking heat etc..
1: If ya group and basket etc is heated correctly.. Should not be such a problem
2: I would expect you would loose more temp with the larger surface area that is exposed to the air with a Nakid ;D
I know that I always feel cooler when I get Nakid... And the same principles are involved..
just an update, I ended up buying a naked group handle for this machine also... after using that, and fresh beans (of course!), i found VERY LITTLE harshness, probably the best ive achieved for this machine...
Very happy...
Just thought i would ask though... i assume the naked espresso made a better quality shot because:
a) there is less metal or surface to suck the heat out of the shot, removing a chance of souring the shot
b) i can better guage the blonding of the shot
would this be correct in my thinking?
thanks a lot guys, you were very helpful in my quest for a good shot
just got back from the sunbeam barista course stuff... was helpful in finding some in consistencies and fixing them, and the milk texturing was a good thing too, however, a lot of the stuff I have covered myself, before then. I still found I had a slightly harsh after taste, but it was the weakest that I have ever tasted it... so an improvement!
was a helpful class though.
I will continue to try and obtain the best shot i can get on this machine...
i suppose for now, I should be happy with what I have... I mean it is a decent machine and I still make decent milk coffees...
I should prolly hold onto it for a while longer before I start a new venture into the $2000+ machines (my next upgrade lol)...
UPDATE:
I have just enrolled in the barista coffee course for sunbeam... I found an opening and a time that coincided with a music concert that I wanted to see... so I booked a flight, concert and course all at once... now that is efficient
I hope this course "unleashes" the inner sunbeam barista in me haha...
Remember also that sometime (and probably soon given your success so far) you will reach the limit of the 0480, and the only way up will be a better grinder.
The variance in the size of the grounds means that at the same extraction time/temperature/pressure the finest grounds will be over-extracted (bitter) and the largest grounds will be under-extracted (sour). Both extremes also obscure the more delicate coffee flavours.
It is no accident the best cafés spend thousands of dollars on high-end grinders.
Originally posted by 614E4745526D414E4147454D454E54200 link=1256978897/22#22 date=1257408510
Trial and error... You say fresh beans...
What beans / blend and when were they roasted ?
they were the espresso wow, roasted 3 days before, ive used them all up tho now haha... so i need to get more fresh stuff from coffee dominion when i get the chance... but yeh... i dont feel i was doing those beans justice, didnt seem to taste good as black...
ALSO, on a side note... I plan to do the barista course for this, unfortunately I am in Townsville... getting a chance to do the free course is difficult as it is free but the ticket to brisbane is not... hope to get round to it soon
If youve got the EM0480 grinder, is it possible that ground beans (from when you were grinding the last shot) are still in the grinders chute? Whilst checking 2 different friends setups, Ive noticed when you change the grind setting it takes a few shots to settle in at the new level. For me, an indicator of this problem is the large amount of ground coffee that shoots out the grinder when you first activate it. I think some people measure out the exact quantity of beans and empty the grinder after every shot to ensure this doesnt happen.
If the problem is indeed sourness - you can also increase the EM6910s brew thermoblock temperature which may help - see the advanced programming section of the manual. Maheels point about preheating the portafilter is a good one too - I pour water from the kettle over the pf when I fill the cups to preheat them - and still get a hint of sourness.
Originally posted by 5F586E6B6A0F0 link=1256978897/17#17 date=1257374967
ok so a bit of an update...
I altered the grind down to 5 (normally i had been using 7 or 8) and tamp as per usual. I pre-head all the cups with hot water and sit them on the warmer... on a side note... should i be worried about how low my grind is on my em0480? it will not end up requiring it to be so fine it wont grind it properly will it?
I also bought a measuring glass with the measurements from one of the sponsors on here...
Result, an improvement on the last few blacks... still an unpleasant finish, but a much better overall flavour. I am thinking maybe it was sourness... I get a bit of a "stout" flavour but not unpleasant really and I pulled about a 25ml shot in 30seconds.
Sounds like your heading in the right direction, 25ml in 30 sec not bad, 25 in 25 would be better, why not move the grind up a notch to 6 and see what happens?
Have you tried the sugar option yet? only need about half a level teaspoon, you may be pleasantly surprised.
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