While I am generally satisfied with the extraction from Silvia I can’t seem to produce a rich sweet shot like the ones made at ease during the coffee training last month. It doesn’t seem to matter what I do I can’t eliminate a metallic taste to my shots.
I believe my dose, distribution and tamp are adequate, beans are freshly home roasted and I have temperature surfed to various degrees to no avail.
Last night I did a bit of an experiment where I drew water from the boiler via both the stream/water wand and the group head. I let the water cool to room temperature and sampled them. The water from the wand tasted like normal water where from the group it had a metallic taste.
I did a chemical back flush last week along with a good clean of the general group area. I proceeded to remove the shower screen, clean the group and repeat the experiment this time drawing water directly from the group without the shower screen. Still metallic.
I put a citric acid solution through the boiler and again repeated, better but still a noticeable difference between the two samples.
Is it possible to have some remnants from the production process lodged in the group imparting a taste to the water? What should I do from here?
Any comments would be appreciated.
Dan
I believe my dose, distribution and tamp are adequate, beans are freshly home roasted and I have temperature surfed to various degrees to no avail.
Last night I did a bit of an experiment where I drew water from the boiler via both the stream/water wand and the group head. I let the water cool to room temperature and sampled them. The water from the wand tasted like normal water where from the group it had a metallic taste.
I did a chemical back flush last week along with a good clean of the general group area. I proceeded to remove the shower screen, clean the group and repeat the experiment this time drawing water directly from the group without the shower screen. Still metallic.
I put a citric acid solution through the boiler and again repeated, better but still a noticeable difference between the two samples.
Is it possible to have some remnants from the production process lodged in the group imparting a taste to the water? What should I do from here?
Any comments would be appreciated.
Dan

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