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Well, I put the thing on 104 and MUCH better. Still not great, try to post video in the next few days
Thanks guys!!
Ok
as promised here is a short clip. Clearly I am uncomfortable in front of the camera. As an actor, I make a good physio.
i also realise that I rushed this shot, and tamped it a little crooked. Normally I do take a bit more time, but there you go.
feel free to critique
Well, I put the thing on 104 and MUCH better. Still not great, try to post video in the next few days
Thanks guys!!
Hey, what about your grind? I know when i first got my lever i wasted at least 10-15 shots trying to find the inital sweet spot between my machine, grinder and coffee.
Just wondering if youve fixed one issue and are noticing another. People say "making coffees, how hard can it be" which if the last 6 months have taught me anything is it can be quite a science.
Ok
as promised here is a short clip. Clearly I am uncomfortable in front of the camera. As an actor, I make a good physio.
i also realise that I rushed this shot, and tamped it a little crooked. Normally I do take a bit more time, but there you go.
feel free to critique
That looks like a simple case of 'grind-dose-tamp to me'. All three might need some improvement, but I'd be inclined to start with the grind. Based on how quickly the first flow of coffee came through and how quick the extraction was I'd be adjusting my grinder to a finer setting. I know the steps on the Rocky are quite big but I reckon you could move at least 2 steps, even 3. You want to find a spot where you either completely or nearly choke the machine during extraction. From that point you just back the grinder off one step at a time until you find the sweet spot.
I used to have an Anfim KS which is a stepped grinder very similar to the Rocky. I found that I could usually find a setting that worked, but I would potentially have to adjust dose level and tamp pressure a bit to get a good extraction as a step either way on the grinder would be too much. Eventually I did the Teflon tape mod on the KS which worked at treat and could be worth considering on your Rocky. Good luck.
Usually takes 5-8 seconds for my shots to start pouring. It's definitely a fine line between choking and optimum grind. watching the video, it definitely looks like you need a finer grind. If you are after that dark and thick coffee you do need to slow things down. I also note that when I get my shots right and I knock my puck out that I usually have a nice bit of brown oily residue on the bottom of the basket
I might also recommend you go and do a barista course. My wife sent me off to Patio coffee roasters and coffee craft on South Rd in Glandore. They let me take in my machine and my grinder and sorted my workflow out.
The tip he gave me was on my dosing. He had me grind until there is a slightly heaped pile, tap to collapse, add coffee again until a small heap. Then lightly tap down with a straightened finger to ensure all the air gaps are out of the basket, pushing any excess grinds out ) I have a doser rocky, so grinds go back in there). I then use an over-extended index finger (convex bend, kind of like this: http://www.home-barista.com/forums/u...5_imag1652.jpg) to scrape out some coffee so you are left with a concave surface within the basket. I then tamp with a decent pressure making sure to keep it the tamper level.
My other big tip is to get a small kitchen timer and run it with each shot so you have a proper idea of how much your shot is flowing in a given time.
The biggest problem I've found with getting things right is that after trying 3 or 4 attempted shots I'm so jittery from caffiene I can't continue
The guy I bought this off about a year ago told me he was a barista, and I had no idea but I thought the pid would make it alot easier for me. The settings he had it on were 91 for temp, so Ive been brewing with that temp for 12 months!!! Perhaps this is one reason why the shots were crapola.
Ive been doing alot more research on my PID now I know this and Ive slightly tweaked the peramiters (see seatle coffee pid sylvia on youtube), but I cant control the brew by pushing the pid, which doesnt allow the infusion times to change etc...does this make sense? It seem a well set up pid allows for the button on the pid to control when the pour starts, not by the top switch on the machine.
You have helped me out hugely already, and Im keen to see you thoughts on the above.
I might have to try different coffeefor my darker crema too. At the mo I get my gear from Dave at The Grind on the parade, Norwood. Perhaps Ill check out Patio. I live in Highgate so its not too far.
Embarrassing video. My 12 year old definitely thinks Im a nerd...
In addition to all the good advice people are giving you, try to get your beans somewhere other than "The Grind".
The worst "fresh" coffee I've ever bought was from there. It acted like it was about 5-6 weeks old. Depending on where you are, try Patio (Glandore) or Carnevale (Clarence Park) for actual fresh coffee. They actually document the roast date rather than selling some glib crap about "roasted yesterday".
just noticed you live in Highgate... Carnevale is literally around the corner in East Ave
In addition to all the good advice people are giving you, try to get your beans somewhere other than "The Grind".
The worst "fresh" coffee I've ever bought was from there. It acted like it was about 5-6 weeks old.
I have to say, I did think when watching the video that it looked a lot like a pour I get with old beans (or beans which are roasted super light). I find sometimes you can compensate with finer grind, but it doesn't help if they are too far gone.
Can't hurt (well, other than Dave's feelings) to try some other beans.
The guy I bought this off about a year ago told me he was a barista, and I had no idea but I thought the pid would make it alot easier for me. The settings he had it on were 91 for temp, so Ive been brewing with that temp for 12 months!!! Perhaps this is one reason why the shots were crapola.
Ive been doing alot more research on my PID now I know this and Ive slightly tweaked the peramiters (see seatle coffee pid sylvia on youtube), but I cant control the brew by pushing the pid, which doesnt allow the infusion times to change etc...does this make sense? It seem a well set up pid allows for the button on the pid to control when the pour starts, not by the top switch on the machine.
You have helped me out hugely already, and Im keen to see you thoughts on the above.
I might have to try different coffeefor my darker crema too. At the mo I get my gear from Dave at The Grind on the parade, Norwood. Perhaps Ill check out Patio. I live in Highgate so its not too far.
Embarrassing video. My 12 year old definitely thinks Im a nerd...
I can't help you with the PID stuff Dan, but I'd suggest you still want to concentrate on the basics - fresh beans, and proper and consistent grind/dose/tamp. Don't let the PID be a distraction.
Just so you have a real world reference here is a video I shot this morning to show you what your extraction should look like. It's not perfect, but it's not bad either. On your machine you should probably see the first drops a little sooner and aim for a slightly shorter total time. Otherwise this is roughly what you're aiming for.
Not all auber PIDs do pre-infusion. Mine is one that doesn't have it. Better to control it all manually in my book. It's possible your's also is a non pre-infusion PID
Can also recommend beans roasted by Coffee by The Beans on Henley Beach Rd at Lockleys. They were my standard suppliers before Kicco, but neither my wife or I work near there any more and it's a major hike to get there from Morphett Vale. They usually have 4 or so roasts available (bvlends or single origin), but the standard blend they use in the cafe is very good
Yes I think Ill try different beans. made a coffee this am with finer grind and much more flavour, but still not fantastic.
Leroy, that shot is what Im after...nice
Mentasm, Im in Avenue Rd (largish white house diagonally opposite Highgate primary). Im also a Physio who specialises in chronic back and neck pain. Perhaps I could trade your friend a treatment for some setup tips!!
Damn Im keen to make better coffee. Will try to get more beans in the next week or two.
So if my PID isnt pre infusion, why can I control those settings?
Thanks again
I'm no expert but from what I've gathered over the years here I would consider the following
* Try to use beans that have been roasted at least in the last 2 weeks and no earlier than 5 days prior
* Try to keep the dose amount consistent (is weigh) and vary the grind finer or coarser depending on taste
* Make sure you cut the shot before the stream starts to blond
* The pour should be more than a drip but not a torrent. Aim for "rats tails" consistency
* When you feel like you need to adjust a variable focus on one at a time - ie grind or weight not both
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