Hey All,
Please go easy on me, I'm coming from an Aldi Expressi pod machine.
I decided to bite the bullet and get a real espresso machine. I didn't want to spend a heap so I went for a mid range machine being the Breville BES870.
Happy with the machine so far however I have a few questions.
Using the single walled double filter, I can not get a proper extraction. The pressure never goes above the "Pre Extraction" mark on the gauge. The extraction is way to short and does not look right at all.
To remedy this I switched to the double walled, double shot filter and the pressure gauge now hits dead centre in the Espresso mark. Extraction appears to match what was suggested in the guides and coffee comes out tasting pretty great (in comparison to what I am used to)
So what is the problem? I guess i just wanted some expert opinions. I am using Vitoria Espresso beans, which were on special (perhaps because they were older than normal?).
I realise supermarket beans can be problematic, as they are most likely older than 2-3 weeks.
A couple of questions I have.
1) The puck is soaked I can not tap it out of the filter after extraction. Is this because I am using the wrong filter?
2) Is the double shot pressure issue simply because I am using the wrong / stale beans? I tested using the single wall filter + courser grind + more grinds but this just made things worse and the pressure issue remained the same.
3) How should the 'Puck' look after extraction? Should it be soaked right to the bottom or should the bottom be relatively dry?
Please go easy on me, I'm coming from an Aldi Expressi pod machine.
I decided to bite the bullet and get a real espresso machine. I didn't want to spend a heap so I went for a mid range machine being the Breville BES870.
Happy with the machine so far however I have a few questions.
Using the single walled double filter, I can not get a proper extraction. The pressure never goes above the "Pre Extraction" mark on the gauge. The extraction is way to short and does not look right at all.
To remedy this I switched to the double walled, double shot filter and the pressure gauge now hits dead centre in the Espresso mark. Extraction appears to match what was suggested in the guides and coffee comes out tasting pretty great (in comparison to what I am used to)
So what is the problem? I guess i just wanted some expert opinions. I am using Vitoria Espresso beans, which were on special (perhaps because they were older than normal?).
I realise supermarket beans can be problematic, as they are most likely older than 2-3 weeks.
A couple of questions I have.
1) The puck is soaked I can not tap it out of the filter after extraction. Is this because I am using the wrong filter?
2) Is the double shot pressure issue simply because I am using the wrong / stale beans? I tested using the single wall filter + courser grind + more grinds but this just made things worse and the pressure issue remained the same.
3) How should the 'Puck' look after extraction? Should it be soaked right to the bottom or should the bottom be relatively dry?

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