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Frustrated as hell!  EM6910 crema

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  • #31
    Re: Frustrated as hell!  EM6910 crema

    I realise that he isnt using a doser grinder.  

    My comments above are for illustration only - and re-iterate that experience allows good pours from the senses being used and having a store of experience (leading to a gut feeling about whether a little more/less is right) and with a doser grinder grinding fresh each time into the doser and then into the PF sees you relying on that gut experience more than grinding straight into the PF without a doser (or for that matter grinding into a receptacle and then using a scoop measure)  What I am pointing out is that in time precise measurements using weight etc are not required...and with time and experience he will get the feel for what is right.  

    He can and should aim for consistency and knowing what weight he needs is helpful (for example when I kicked off I used to grind dose and tamp and then weigh the PF (knowing its empty weight) to see if I was hitting the mark -  but in reality, and assuming he doesnt want to weigh each batch of beans for each shot for the remainder of his coffee making life, sheer volume of shots pulled is what will lead, intuitively, to good consistent pours - in my opinion at least.

    Cheers

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    • #32
      Re: Frustrated as hell!  EM6910 crema

      I bought a Sunbeam 0450 to use with the 6910 at work and used my method of measuring the beans into the basket then grinding.
      Realising that a lot of grounds are left behind in the Sunbeams I got quite fussy about poking loose the coffee stuck in the chute.

      I dare say there would have been reasonable conistancy in dose even though I didnt weigh to verify.
      I did get good shots until I tired of the Sunbeam and replaced it with an MDF.

      As ozscott said, a store of experience can help, leading to a gut feel for what needs to be adjusted.
      When the 6900 was replaced by the 6910 it took 3 shots to dial myself back in.
      THose first 3 shots looked horrible but the 4th and subsequent were on the money.

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      • #33
        Re: Frustrated as hell!  EM6910 crema

        There really are enough variables already with trying to pull consistently excellent espresso shots, without trying to look for more (IMHO)...

        Take it for granted that most decent machines will have baskets that allow for the containment of sufficient coffee so as to allow for terrific espresso pours, if the nut on the end of the PF does their bit. Far better (and easier) to gauge a coffee volume consistency than a weight and by learning to dose, distribute and tamp consistently it wont take long before you can judge (by eye) that you are dosing at a rate that is quite consistent. Doesnt matter what weight of ground coffee is being used, this is a redundant criterion given that the basket(s) (Single/Double) for a particular machine are fixed in size and designed by the manufacturer to compliment their machines overall design.

        Learn to dose by volume so that after distribution and tamping, the top of the compressed coffee puck just kisses the shower-screen (or slightly less) before pulling the shot. Once youve got this down pat, you can vary the shot time by grinding finer or coarser so that you are cutting the shot off at the first signs of blonding at around the 25-30 second mark and at around the ideal volume be it either a Single or a Double shot. I realise that a lot of very experienced CSers go to the trouble of weighing each and every dose before loading the PF but for 99% of Home Baristi, this just isnt necessary and is only creating extra difficulty for no realised benefit in the cup, where it counts......

        Cheers,
        Mal.

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        • #34
          Re: Frustrated as hell!  EM6910 crema

          Mal makes a point that I didnt think too when I mentioned tamping to suit the height of the shower screen...the impression on the puck is guide to how you are dosing and tamping - that slight imprint of the screen and a bit more so for the screw holding it it.

          Cheers

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          • #35
            Re: Frustrated as hell!  EM6910 crema

            Update...

            Have take on the advice of everyone here and gone to Belaroma Coffee Roasters and bought a bag of "less than a week old" beans. Fired up the old (I mean new) EM6910/EM0480 and tried my luck using as much of the advice found from everyone above (that my brain could handle in one session).

            Gold! Liquid Gold!
            I finally got the crema I was striving for! During the pour I could tell lthe difference immediately. It was definitely the syrupy look I had seen on videos. About 5 seconds after pour had finished, I had a 60% crema topping.
            The taste? Stupendous!

            I still have a long way to go with controlling the variables of measurement through to tamping, etc. to make sure I use the same procedure each time. Of all the advice given, obviously the fresh beans was no. 1 but something I picked up on in one of the threads which made a difference with my older beans and that was to make sure you let the machine, PF, and cup, warm up for at least 20 minutes before pouring. Maybe something I learnt there could be useful to other noobs reading this thread.

            Does the local cafe have something to fear? Not yet maybe, but keeping looking over your shoulders - Im coming!

            Thanks all.

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            • #36
              Re: Frustrated as hell!  EM6910 crema

              You must feel on top of the world right now. Feels good eh?

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              • #37
                Re: Frustrated as hell!  EM6910 crema

                Well done!

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                • #38
                  Re: Frustrated as hell!  EM6910 crema

                  Fantastic news - viscous gold!

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                  • #39
                    Re: Frustrated as hell!  EM6910 crema

                    Great to see the improvement in your shots, thats the beauty of this forum if you need help it is available from all the knowledgable CS coffee lovers and seekers of the perfect cup.................may your coffee knowledge and successes continue to grow!!

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                    • #40
                      Re: Frustrated as hell!  EM6910 crema

                      Ive tried different beans from Segafredo, Gloria Jeans, Coffee Club, etc. (all fresh)
                      Just goes to show just how NOT fresh those beans were/are...

                      From what I gather, the main factor that you have changed is the freshness of the beans and look at the huge difference! Hope your coffees will never go back to that again... (and it wont be as long as you stick to the fresh stuff!)

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                      • #41
                        Re: Frustrated as hell!  EM6910 crema

                        Good news Dave. I suggested 2 things earlier...time to act on the 2nd.

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                        • #42
                          Re: Frustrated as hell!  EM6910 crema

                          Originally posted by benandfaith link=1225710268/20#39 date=1225873122
                          Ive tried different beans from Segafredo, Gloria Jeans, Coffee Club, etc. (all fresh)
                          Just goes to show just how NOT fresh those beans were/are...
                          yep, I noticed the difference with beans from Belaroma and Gloria Jeans, the GJs pour looks a bit thin, but not a bad as the supermarket beans I tried a while back just for the hell of it, never again :P

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                          • #43
                            Re: Frustrated as hell!  EM6910 crema

                            Good stuff dhepburn... 8-)

                            Youre on your way now mate.... Just need to keep the consistency going and if possible, attend that Basic Barista course of Sunbeams....

                            All the best,
                            Mal.

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