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Naked portafilter EM 6910

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  • rawill
    replied
    Aha - finally.

    at long last a firm puck in my 7gm VST basket.
    Yes some clean water on the top, poured that off, underneath was a firm puck, came out in one into the coffee knock box.

    How did I do it?
    Wouldn't have a clue.

    Can I repeat it? I doubt it.

    And it has happened just as we are leaving for two weeks away on a motor racing trip.

    Google Jamie Conroy NZ and see what we are up to in Formula Ford, another passion of mine for 2014, along with my Saab cars!.

    Many thanks to all

    Rbn

    And yes the taste has changed.

    More lingering aftertaste, not sure if it will be for an hour.
    Haven't got the back of the throat kick yet!
    Well maybe a little bit.
    Edges of the tongue, for sure, and it lingers there, seems a pity to drink it fast like the do in Italy.
    So I don't!

    Leave a comment:


  • TampIt
    replied
    Originally posted by rawill View Post
    Hi Tampit.

    Good to hear about wet puck, I still have some water on top of mine.
    Slightly better tamper, a ground down plastic tamper that was spare that came with the Breville BarVista I bought for the campervan.
    Hi Rawill

    Made my day: "slightly better tamper" a BREVILLE (they get rubbished all the time in CS!).

    The rest: rather than bog this thread down in esoteric technicalities, please PM me later w grinder setting / dose / tamping method (no & pressure used) / timing /gauge reading etc. on how your next shot comes out (puck texture / imprint & as much detail as you can provide me on flavour). To put it mildly, you are starting to dial it in now. Amazing, aren't they?

    Have a great "coffee new year".

    TampIt

    Leave a comment:


  • rawill
    replied
    Hi Tampit.

    Good to hear about wet puck, I still have some water on top of mine.
    Slightly better tamper, a ground down plastic tamper that was spare that came with the Breville BarVista I bought for the campervan.

    However I did my coffee this morning, all seemed good, pressure was into the just into the black section on the gauge.
    Tamped 3 times.

    Forgot to time it, so did another one. Only tamped once.
    8 gms, 7 seconds from start to pour begining, 28 seconds total, for 20 ml espresso.

    How does that compare, I think the blonding started too soon, not quite a thick enough crema, but looked OK.
    Wasn't going to drink it, I already had my morning coffee.
    I need to experiment with the tamping etc, to get the pour a bit darker at the start, before the blonding starts.
    I have learned a lot here.
    Would never have got a VST unless you guys had mentioned it.

    I think that is about it on this subject from me.

    Thanks to all who contributed to get this novice a bit further down the road.
    Can't think of a good phrase re coffee.

    Leave a comment:


  • TampIt
    replied
    Originally posted by rawill View Post
    Ah well an improvement, now time to get out the stopwatch and time the pour.

    Slightly finer grin, tamped 3 times, "with a pill bottle top"!!!.
    Pressure went past the top of the range for "best espresso" but no micro splatter, a good dark pour before blonding.
    Best pour I have seen from the Naked P/F, tasted fine, but still a wet puck.

    Now I need to make a good tamper.
    Hi Rawill

    When I am using the single, the puck is quite wet (even a little muddy) however it is in one piece. That is probably the only important issue as it shows your tamping technique is at least OK.

    VST's usually run a higher gauge reading when all is well, and 6910's gauges are not always consistent anyway. Use the dosing & timing to work out where the gauge should be.

    FWIW, I haven't even looked at my gauge for a month or two, I just keep an eagle eye on the milk thermometer.

    Yes, you need a better tamper. I used my temporary one (three quarters full of water / 500 or 600ml smart water bottle) for over a year and coped, however even my first prototype 316 one was a massive improvement.

    All the best. Have a great NY and enjoy your cuppas for 2014.


    TampIt

    Leave a comment:


  • rawill
    replied
    Ah well an improvement, now time to get out the stopwatch and time the pour.

    Slightly finer grin, tamped 3 times, "with a pill bottle top"!!!.
    Pressure went past the top of the range for "best espresso" but no micro splatter, a good dark pour before blonding.
    Best pour I have seen from the Naked P/F, tasted fine, but still a wet puck.

    Now I need to make a good tamper.

    Leave a comment:


  • TampIt
    replied
    Hi Rawill

    I's tired too, however I would suggest you grind it a little finer. Sound like it is closer.

    See other post: Noidle is on the money!

    TampIt

    Leave a comment:


  • rawill
    replied
    So I went to try your 7 gram approach, ooops, espresso machine would not go!~!
    See my other thread.

    However now it is fixed and I tired 7 grams (approx) looked OK, but I don not have a proper tamper.
    Crema sank a bit quickly, puck was wet, more practice needed here.

    I will try again tomorrow!

    Leave a comment:


  • rawill
    replied
    Many thanks Tampit.

    I was about to post a photo of the two single shot baskets, as I discovered what you say about 7gm, that is that with 10g in the stock basket and a similar amount in the it only comes up to just over the step/ridge. I thought this must be wrong.

    I will give what you suggest a try this morning.

    I am thinking I was right in that when I first got the VST, I was putting about 18-20 gms in it!

    I measure one amount at 16, but that was less than I had put in previously.

    Rbn

    Leave a comment:


  • TampIt
    replied
    Originally posted by rawill View Post
    I think I will have to try another set of scales!~!

    I can't believe I had 16 grams tamped into the single VST basket.
    I took a fair amount out and it was still 10 gms.

    Off to the shop to hunt for some good scales!

    Sad thing is those digital scales that "appeared to be accurate" are what my wife uses for baking.

    However I just weighed something that was supposed to be 70grams and it was 72grams.
    So now I am not sure, did a few more tests and the scales "appeared" to be close to right.
    Hi Rawill

    7g just fills the bottom level of the basket for most roasts. My current fair trade / organic Costa has no coffee above the "step / shelf" at all at 7.9g (and works better with less coffee, say 7.0, and a finer grind). I only found that out quite recently (replacement Bonavita scales, complete with drip tray for coffee: divorce sucks). That is why the 7g is shelved (not really a ridge). The top level is for the showerscreen and the water flow from the group.

    It means I have been massively overdosing my 7 for over a year. No wonder it was giving me grief! I was able to consistently get good+ shots, but only the odd great one. A sure sign some calibration is off somewhere. Every extra grind in an overdosed basket can make a difference...

    In your case, I suggest you now just fill it up to the shelf (after a very, very gentle tamp or three) and see if your 480 can grind it fine enough to not get bitterness due to excessive fines to pull 35 seconds (after preinfusion) before it blonds. Most grinders actually have trouble with this, so it may end up as a trade off between your grinder's capability and the desired dosage. One of my 480's can go down to 7.5 (it is modded semi-stepless) before it goes bitter. I actually need about 7.0 - there is always something... I haven't tried my other 480 (bought the Vario), however it is probably worse in terms of fines.

    Cheers

    TampIt

    Leave a comment:


  • MrJack
    replied
    It's possible that the accuracy varies within the range. My scales seem to struggle to register if you add weight slowly. Painful for stopping shots by weight!

    Leave a comment:


  • rawill
    replied
    I think I will have to try another set of scales!~!

    I can't believe I had 16 grams tamped into the single VST basket.
    I took a fair amount out and it was still 10 gms.

    Off to the shop to hunt for some good scales!

    Sad thing is those digital scales that "appeared to be accurate" are what my wife uses for baking.

    However I just weighed something that was supposed to be 70grams and it was 72grams.
    So now I am not sure, did a few more tests and the scales "appeared" to be close to right.

    Leave a comment:


  • TampIt
    replied
    Originally posted by rawill View Post
    Well many greetings - Christmas Day activities all over and done with, everyone well I hope.

    Anyway, family are here, and they had adjusted the grinder to 9.
    I thought, "whatever", I will leave it there.

    Using the VST single basket (7g), tamped the ridge with the handle of another P/F, filled to level with a NS/EW finger smooth.
    Gave it a tamp, and off we gooo, but slowly drip, drip, drip, then a stream as it started to blond.
    Pressure guage into the red, the darkest crema I have made ever.

    Coffee a bit stronger than the way I usually make it but still all good, I didn't get the milk stretched quite right, so better "luck" next time.

    Enjoy that espresso.
    Hi Rawill

    ... and now the fun begins. I suggest you leave the grinder at that setting for the next few shots and carefully work on your dosing to get a 20 to 35 second blonding time. If you can access a set of good scales now (to 0.1 or even 0.01g is needed) it would help so you can get it to 7 +/- 1g and tinker from there. The stronger bit: that is why I went down to VST singles. I was knocking out 15g VST doubles that were verging on too strong to water / milk down.

    Enjoy your cuppa.

    TampIt

    Leave a comment:


  • Journeyman
    replied
    You let family adjust your grinder? *shudders* But worked out OK... this time.

    Leave a comment:


  • rawill
    replied
    Well many greetings - Christmas Day activities all over and done with, everyone well I hope.

    Anyway, family are here, and they had adjusted the grinder to 9.
    I thought, "whatever", I will leave it there.

    Using the VST single basket (7g), tamped the ridge with the handle of another P/F, filled to level with a NS/EW finger smooth.
    Gave it a tamp, and off we gooo, but slowly drip, drip, drip, then a stream as it started to blond.
    Pressure guage into the red, the darkest crema I have made ever.

    Coffee a bit stronger than the way I usually make it but still all good, I didn't get the milk stretched quite right, so better "luck" next time.

    Enjoy that espresso.

    Leave a comment:


  • Darkfalz
    replied
    I did a visual inspection. One lug is definitely thicker than the other. It's thinner on the side that leaks, and locked in I suspect it would definitely be at a slight angle. Mark has offered for me to post it back. It could probably be corrected by evening them up but I wouldn't have the skill to do it.

    Leave a comment:

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