Hi all,
First off, although I have read many a discussion on this forum, this is my first post and I am sorry if this isnt the right place to post this.
I am new to making my own -good- coffee. I recently grabbed myself a Lelit PL41TEM, and a Compak K3 Touch, both from Jetblack Espresso, who have been extremely helpful. Ive been researching a lot, and with more knowledge comes better coffee, but I think - due to my inexperience - Im still not pouring shots that do these great machines justice.
Ive fixed a lot of the problems Ive come across. Ive figured out that I do have to tamp firmly to get the pressure gauge up in greens, and to get a good extraction time. Though, now I am struggling to fine tune my shots so both machines are in sync. If anyone could help me with these questions Id be extremely appreciative.
After extraction, Ive been pulling the portafilter out to see that its quite watery on top. I was told that Im probably not putting enough coffee in the basket. So I put a bit more in but then it was too full - I couldnt actually get it in the group. So I did a little bit less the next try, and it could fit, but putting it in and then taking it out revealed that the it was so full that the group was leaving an imprint on the coffee. Is this good, or bad?
Ive read that 14 grams is a double shot, and thats supposedly what comes out of the K3 Touch for a double, but theres even less here than there was when I was getting water on top. So Im a little confused.
I followed directions from the (fantastic) people at Jetblack Espresso, and I believe I poured out a better shot. The crema was much darker, more of a brown/red than a light brown/gold as it was before. However, even after putting the right amount of coffee into the basket, it was still enough to actually make contact with the group and form an imprint.
I tried to find a grind on the K3 that is fine enough to be compacted to the right amount, and is still able to pour through the Lelit. I think Ive found the spot, its what created the darker crema. But the coffee was quite bitter, or sour. Which leads me to think I actually had too much coffee in the basket, or compressed it to much. All these details are very conflicting.
Here are some points that might help with a diagnosis of what Im doing wrong.
Beans - Vittoria Oro (JUST opened when starting todays experiment)
Tamper - Precise Fit from Jetblack.
Tamping Method - Doserless K3 grind straight into basket, knock lightly against bench so coffee evens out/falls, grind more in to get recommended dose. Tamp as even as I can fairly firmly, down so I can see the last two rings on the precise fit tamp, rotate tamp a quarter (not sure if this is helping or harming).
Extraction time - around 20 seconds, havent quite got it up to 30, though its slowly getting better.
Grind - fairly fine. its coming out in small little "cake" clumps, but course enough so that it doesnt get blocked in the pour.
Also, Im not really sure what beans I should use, and from where. Id like a smooth, non-bitter blend, perhaps sweet, just something flavoursome. So far the beans Ive tried including the Vittoria Oro, are producing a really bland taste. Much like a Starbucks or my local Gloria Jeans coffee
Sorry for the novel of a post, and sorry again if its not in the right area. But any help would be greatly appreciated!
Chris.
First off, although I have read many a discussion on this forum, this is my first post and I am sorry if this isnt the right place to post this.
I am new to making my own -good- coffee. I recently grabbed myself a Lelit PL41TEM, and a Compak K3 Touch, both from Jetblack Espresso, who have been extremely helpful. Ive been researching a lot, and with more knowledge comes better coffee, but I think - due to my inexperience - Im still not pouring shots that do these great machines justice.
Ive fixed a lot of the problems Ive come across. Ive figured out that I do have to tamp firmly to get the pressure gauge up in greens, and to get a good extraction time. Though, now I am struggling to fine tune my shots so both machines are in sync. If anyone could help me with these questions Id be extremely appreciative.
After extraction, Ive been pulling the portafilter out to see that its quite watery on top. I was told that Im probably not putting enough coffee in the basket. So I put a bit more in but then it was too full - I couldnt actually get it in the group. So I did a little bit less the next try, and it could fit, but putting it in and then taking it out revealed that the it was so full that the group was leaving an imprint on the coffee. Is this good, or bad?
Ive read that 14 grams is a double shot, and thats supposedly what comes out of the K3 Touch for a double, but theres even less here than there was when I was getting water on top. So Im a little confused.
I followed directions from the (fantastic) people at Jetblack Espresso, and I believe I poured out a better shot. The crema was much darker, more of a brown/red than a light brown/gold as it was before. However, even after putting the right amount of coffee into the basket, it was still enough to actually make contact with the group and form an imprint.
I tried to find a grind on the K3 that is fine enough to be compacted to the right amount, and is still able to pour through the Lelit. I think Ive found the spot, its what created the darker crema. But the coffee was quite bitter, or sour. Which leads me to think I actually had too much coffee in the basket, or compressed it to much. All these details are very conflicting.
Here are some points that might help with a diagnosis of what Im doing wrong.
Beans - Vittoria Oro (JUST opened when starting todays experiment)
Tamper - Precise Fit from Jetblack.
Tamping Method - Doserless K3 grind straight into basket, knock lightly against bench so coffee evens out/falls, grind more in to get recommended dose. Tamp as even as I can fairly firmly, down so I can see the last two rings on the precise fit tamp, rotate tamp a quarter (not sure if this is helping or harming).
Extraction time - around 20 seconds, havent quite got it up to 30, though its slowly getting better.
Grind - fairly fine. its coming out in small little "cake" clumps, but course enough so that it doesnt get blocked in the pour.
Also, Im not really sure what beans I should use, and from where. Id like a smooth, non-bitter blend, perhaps sweet, just something flavoursome. So far the beans Ive tried including the Vittoria Oro, are producing a really bland taste. Much like a Starbucks or my local Gloria Jeans coffee

Sorry for the novel of a post, and sorry again if its not in the right area. But any help would be greatly appreciated!
Chris.



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