Im been with my new babies for 2 weeks now - the Mighty Minore (brewtus) and the heavenly Black mazzer. Been fantasic, but temp control is anew thing to me and i dont know if i fully understand it.
What is a normal temp set at for standard Hx machine? I know it varies according to bean region, but where to start from? Ive been starting at 88` and working up until 98` just to find that Legendary sweet spot- should I try low 80`? Please dont get me wrong, Making some fantastic espresso, Ive blown away some of my coffee mates ( theyve gotan ECM Giotto and Isomac mondiale) with machine & the temp process (e.g. taste changing through the increase temp). Ive found it goes from ashy to acidy to fruity then back to ashy.
Im starting to think its like that magic spot for the ladies we hit every now and then. I have produced a sweet / chocolate like espresso, but when tried again (straight away)cant reproduce with the same setting and procedures. I follow John Doyles book "Barista Techniques" to the tee, tamp presure, dosing amounts, cooling amounts and aiming for 25-30ml in 28-30 second extraction. "thankyou John!"
I dont drink milk ("lactose Intolerant") so my drink is a " doppio Ristretto". Im Starting to think Im getting too fussy (I dont know yet). Is my Quest for a perfect cup every time i extract an espresso not achievable? I believe Ive brought the right machines (I love them) so should i be looking at a different machine setting such as pump pressure etc?
Can we add a group pressure dial into the machine, maybe by replacing the current steam dial to a duel to do both?
WHAT TO DO NEXT?
Im going to take machin into Rio coffee to give it a bash
I love this coffee world
m

What is a normal temp set at for standard Hx machine? I know it varies according to bean region, but where to start from? Ive been starting at 88` and working up until 98` just to find that Legendary sweet spot- should I try low 80`? Please dont get me wrong, Making some fantastic espresso, Ive blown away some of my coffee mates ( theyve gotan ECM Giotto and Isomac mondiale) with machine & the temp process (e.g. taste changing through the increase temp). Ive found it goes from ashy to acidy to fruity then back to ashy.
Im starting to think its like that magic spot for the ladies we hit every now and then. I have produced a sweet / chocolate like espresso, but when tried again (straight away)cant reproduce with the same setting and procedures. I follow John Doyles book "Barista Techniques" to the tee, tamp presure, dosing amounts, cooling amounts and aiming for 25-30ml in 28-30 second extraction. "thankyou John!"
I dont drink milk ("lactose Intolerant") so my drink is a " doppio Ristretto". Im Starting to think Im getting too fussy (I dont know yet). Is my Quest for a perfect cup every time i extract an espresso not achievable? I believe Ive brought the right machines (I love them) so should i be looking at a different machine setting such as pump pressure etc?
Can we add a group pressure dial into the machine, maybe by replacing the current steam dial to a duel to do both?
WHAT TO DO NEXT?
Im going to take machin into Rio coffee to give it a bash
I love this coffee world
m


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