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Advice on change in coffee flavour

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  • #16
    Originally posted by Tizzy View Post
    ...........the shots are around 78degrees, don't seem to have got hotter or colder....................
    I believe this is one of those things where you have to be there to be able to do a proper diagnosis so I think you need to get together with someone else that can go through it all with you, or take it in for service.

    In the meantime I can zero in on the quoted section easily enough. You havent told us how you checked that, but if you did nothing more scientific than to stick something like a milk thermometer into an espresso while it was brewing, its pretty much what I would expect. So in that regard I dont think there is anything wrong with brew temperature / thermostats etc.

    The problem would seem to lie elsewhere but atleast I think you can eliminate brew temp as a possible.....

    Oh and wrt your grinder. If you know someone that can come round with a better grinder for you to try (or that you can take your machine to), then that is something you can check and compare easily yourself. My opinion is the Sunbeams are well below par for Silvia and not really a good "match"....just something that would keep you going until you could afford something better. A comparison using a better grinder might answer all your questions.

    Hope that helps.

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    • #17
      Can't see anywhere where anyone has questioned the coffee? Without knowing what it is, where it's from, how it's roasted and how old it is, it's definitely a candidate.

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      • #18
        Not sure if anyone's suggested splitting the shot... Ie; use three cups and collect a third of the shot in each.... This will tell you quickly if the taste is right though the shot or just developing at the 'tail end'

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        • #19
          Interestingly, I was over at @C-man's place last weekend and comparing flavours using my Pharos /Rossa Portaspresso and his Rancillo S24 and Rossco grinder.

          Using a known bean, the shots from the Rossa were much smoother and highlighted a real Citrus splash. Unfortunately it also highlighted a real 'burnt' taste to the shots from the S24. Being a HX machine it can run hot and that was the ultimate culprit.
          The p-stat was wound back to a measured 93C and most of the burnt flavour has since gone from the shots...

          Good luck....

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          • #20
            I am getting a new grinder - I took the sunbeam apart (lovely instructions on this site) and am veering towards thinking that might be the problem. It needs a bit of work and it's probably not worth it. So will post the result. Thanks to all

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            • #21
              Beans were Campos Obama blend or NZ Brazil Cafe coffee - normally excellent.

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              • #22
                I have a rocky grinder now, but the shots are still not good enough. Bitter or acrid aftertaste at the back of palate.
                The shots look ok, but a bit pale. I have tried splitting the shot, but it all has a bad aftertaste.
                I am wondering if there is any way I Can check pressure or temp without a PID. I used to be able to make as good coffee as any cafe, now I am buying coffee out to get a good cup!

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                • #23
                  Really seems to me Tizzy, that you need to cut your losses and take your kit into a known reputable specialist coffee centre, and have the total system diagnosed in front of you - Really seem to be getting nowhere, to be honest...

                  Mal.

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                  • #24
                    I agree with Mal Tizzy, time to get some hands on expert advice.

                    Your Silvia/Rocky combo are quite capable of making very good coffee.

                    Another aspect to consider is changing taste due to medication, age or some other external factor.

                    23 posts over almost 3 months and no solution in sight, time for expert intervention.

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                    • #25
                      "It might be a tumour"

                      "It's not a tumour!"

                      Kindergarten Cop

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                      • #26
                        Originally posted by tanethomas View Post
                        "It might be a tumour"

                        "It's not a tumour!"

                        Kindergarten Cop
                        I thought it was pronounced, hence spelled "Tooma"...

                        Mal.

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                        • #27
                          Advice on change in coffee flavour

                          Hi, yes, took the rancilio off to an expert and paid for the service. The silvia was professionally descaled and pronounced healthy. But no luck today in making a home coffee. Same acrid aftertaste, weak smell. And Yelta, we have though about our own taste buds etc, but the bottom line is that we were able to produce as good a coffee in our house as we could get anywhere, but now we have to leave the house to get a good coffee. Moose and Gibson, using Two seasons coffee, for example.

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                          • #28
                            Hi Tizzy, the third photo in post #14 to me looks like stale coffee,get some local fresh roasted and try a little more coffee in your basket and see how you go .

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                            • #29
                              Originally posted by Tizzy View Post
                              Beans were Campos Obama blend or NZ Brazil Cafe coffee - normally excellent.
                              How old are the beans (when were they roasted) and how are they stored?

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                              • #30
                                What city are you in? When you took your machine in, did you/they actually brew any espresso?

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