Announcement

Collapse
No announcement yet.

Problem with EM7000 - Grind, tamp or other?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • #16
    argh same issue...just upgraded my old Breville Café Venezia BES250 to a Sunbeam EM7000 and can not for the life of me make a good coffee on this thing.

    Switched from the single shot to double shot and I am much closer to what I was getting on the Breville, but its much stronger (more bitter and less creme) than I was used to as I think the basket is much bigger.

    Using fresh beans roasted a few days ago and Sunbeam EMO440 to grind.

    Should I be using the 2 cup auto program thing ?

    Comment


    • #17
      It is a very different machine, which means you're back to Grind/Dose/Tamp process. But the EM7000 seems a more powerful shot-maker than the EM6910 so there is a possibility you're grinding finer than you need to for the 7000 and the machine is still extracting.

      Given the results I get from my 7000, the implication would be you've been drinking rather weak coffee up till now. But bitter taste implies over-extracted - how long is it taking to get your shot and how big is the shot in the double? Is the crema good?

      What is your process like? I've learned to drop the dose below the recommended levels and also use progressive tamping at a much lighter level than the normal tamping method.

      Comment


      • #18
        Made a coffee this morning, pressure on the gauge is right in the middle of orange where it should be but the pour takes about 40 seconds which is what about 10 seconds to long? This is with double basket and 2 cup function button.

        Should I grind coarser until its pouring in 30 seconds? Or is this just going to drop the pressure below idle?

        Taste of the coffee was less bitter and closer to where I want it but certainly not perfect.

        I don't steam milk, just 30 second in the microwave and pour the coffee straight into the warm milk in the cup.

        Has anyone written a guide anywhere on how to systematically test the Grind/Dose/Tamp/Pour to get the perfect coffee on any machine?

        Comment


        • #19
          The gauge is, at best, merely an indicator, accurate mainly with itself. i.e. when you find the perfect shot, the gauge might be almost anywhere on the scale - and the next good shot will be around the same. Mine does best with pressure a little above the top of the colour segments.

          Sounds like you're getting in the range. You could try 1 step finer and tamp a lot lighter than the 15kg or so and see how that goes. I have had blissful coffees pour in 45secs and even 1 or 2 that took maybe 60secs with no sign of blonding and tasted great. Again the time of 60ml in 25secs is just an indicator - depends on the bean, the grind, the machine and your tamping.

          Something to remember - most grinders adjust best when either empty of beans or when running. It confused the hell out of me for a while as I would make an adjustment and either see no change or even have it go the wrong way. One good thing about an EM0480 grinder is the switch at the side - you can flick it up and the grinder runs while you use both hands to adjust. It's a bit awkward with the EM0450/440 to try to press the button and still adjust things. (not sure which grinder you have)

          I usually just empty it, clean any stuck beans from the grind surfaces and make the adjustment - experience usually means I get it right within one or at most two adjustments, but it's a bit of a piss off to empty, adjust, fill, grind, empty, adjust etc. Makes for fast learning.

          I've also found the SB baskets seem to work better with the tamped coffee at least 4mm down. With both the 6910 version and the 7000 version, that sits the ground weight at about 15g - 16g. (my scales only do gram accuracy)

          Discussions based on the following paragraph have been moved here. Further posts based on the following paragraph will be deleted.

          A word of warning - one of the worst things to microwave is milk. MW works by breaking apart molecules to release heat and some milk byproducts are toxic. Also, the reason why there's a 'best' temp for frothing milk is to avoid getting the milk to where it begins to break down. The steamer on the 7000 is pretty good, so it isn't really much of a chore to use.
          Last edited by Javaphile; 19 June 2014, 12:16 PM. Reason: Off topic discussion moved

          Comment


          • #20
            Originally posted by noise36 View Post
            Made a coffee this morning, pressure on the gauge is right in the middle of orange where it should be but the pour takes about 40 seconds which is what about 10 seconds to long? This is with double basket and 2 cup function button.

            Should I grind coarser until its pouring in 30 seconds? Or is this just going to drop the pressure below idle?

            Taste of the coffee was less bitter and closer to where I want it but certainly not perfect.

            I don't steam milk, just 30 second in the microwave and pour the coffee straight into the warm milk in the cup.

            Has anyone written a guide anywhere on how to systematically test the Grind/Dose/Tamp/Pour to get the perfect coffee on any machine?
            Good coffee is made in a preheated machine in warm cups. Always run some hot water through your machine first.

            You are looking for in an ideal pour which is a rich dark reddish brown honey syrup like drippy suspended, oozy lava like, you get the picture, that’s espresso.


            Depending on the brand and freshness of coffee, the time to brew a shot should take 18-30 seconds. Time the shot from when you hit the switch until the top of the crema reaches the 20 to 30 mil line on the shot glass. Stop the shot if the crema turns pale.

            Ideal extraction will produce a full and persistent crema.
            Little or no crema indicates that the grind is too fine.
            A full crema that dissipates quickly indicates the grind is too coarse.

            If your shot is pouring too fast.
            And the colour is quite pale then usually the coffee grind is too coarse
            - needs to be a ground finer.

            OR there is not enough coffee in the handle
            - increase dose.

            OR the machine group head and or group handle is not hot enough
            - run hot water through the group head before brewing.

            If the shot is taking too long.
            You are burning the coffee - the grind is too fine
            - needs to be ground coarser.

            OR you are overdosing.
            - use less coffee


            Standardize the following:
            Dose
            Tamp

            Vary;
            Only the grind

            Comment


            • #21
              Time to get back on track sorry. Just pulled a shot out if the 7000. Tried different grind setting on the EM 700.
              The setting is on 18. It gave my best shot yet nice and syrupy over 30 sec. The manual for the grinder says 7 to 15 so sitting just outside this.
              This was done with a dbl basket. Will now try the single and use a lighter tamp.

              Comment


              • #22
                Off topic posts have been moved here: http://coffeesnobs.com.au/off-topic/...k-bad-you.html


                Java "7000 What?" phile
                Toys! I must have new toys!!!

                Comment


                • #23
                  Originally posted by Javaphile View Post
                  Off topic posts have been moved here: http://coffeesnobs.com.au/off-topic/...k-bad-you.html


                  Java "7000 What?" phile
                  Great idea but you moved my post that was on topic with all the others.

                  Comment


                  • #24
                    Originally posted by Fard View Post
                    Great idea but you moved my post that was on topic with all the others.
                    All nicely back in its proper place.


                    Java "Move what?" phile
                    Toys! I must have new toys!!!

                    Comment


                    • #25
                      hi all, i'm new here and i am happy that i have found this place

                      i have just purchased the em7000 along with the smart grinder 820. And i have few of questions:

                      1- does your espresso machines make a "clicking" sound every ~7 seconds when it is on?
                      2- each time i pour a shot the "coffee biscuit"<--- not sure what's it called, got stock in the group head ?? can you think of a reason why is this happening?
                      3- i tried to back flush the machine but water would come out just as you are pouring a shot and the pressure don't reach the grey zone <-- is that normal?

                      thanks in advance
                      Last edited by eeboo; 19 June 2014, 04:59 PM.

                      Comment


                      • #26
                        Originally posted by eeboo View Post
                        hi all, i'm new here and i am happy that i have found this place
                        1- does your espresso machines make a "clicking" sound every ~7 seconds when it is on?
                        Yes, that seems normal to me, normally you can hear the thermostat cutting the heating elements in and out, that would be called a clicking noise.

                        Originally posted by eeboo View Post
                        2- each time i pour a shot the "coffee biscuit"<--- not sure what's it called, got stock in the group head ?? can you think of a reason why is this happening?
                        That's not normal, not sure why

                        Originally posted by eeboo View Post
                        3- i tried to back flush the machine but water would come out just as you are pouring a shot and the pressure don't reach the grey zone <-- is that normal?
                        thanks in advance
                        Sounds like it may be a poor seal between the group head and portafilla? maybe related to the above issue ? More descriptive information?

                        Comment


                        • #27
                          My 6910 used to stick to the shower screen ONLY IF i over-loaded the basket

                          Comment


                          • #28
                            Originally posted by Robbks View Post
                            My 6910 used to stick to the shower screen ONLY IF i over-loaded the basket
                            I suspect Robbks is correct, sounds like over dosing to me.

                            Check this out http://coffeesnobs.com.au/brewing-eq...ents-test.html the 5 cent piece test will get you into the ballpark and should help solve your problem.

                            Comment


                            • #29
                              Originally posted by eeboo View Post
                              3- i tried to back flush the machine but water would come out just as you are pouring a shot and the pressure don't reach the grey zone <-- is that normal?

                              thanks in advance
                              Silly question, but are you using a blind filter or backflush insert, or just using an empty filter basket?

                              Comment


                              • #30
                                Not silly at all, I am using an insert.

                                Comment

                                Working...
                                X