Hi fellow snobs,
Long time lurker, first time poster (so please be gentle!)
After months and months of research I finally bought:
Rocket Espresso Giotto Premium Plus
ECM Best Grinder (otherwise known as Anfin I believe)
Pullman checkerboard tamper
Accessories (jugs, thermometers, tamp mats and even glasses)
After ruining 1 kg of coffee (pure user error, nothing to do with the equipment) Ive finally gotten to the stage of making a half decent shot.
Already have ordered a naked group handle with double (12gm) basket for strong singles and have a heap of other goodies on the way!
The learnings and feedback Id like to provide on the machine are:
A. Single baskets are very difficult to get right! Double baskets are much more forgiving!
B. The amount of coffee I need to put in the basket to get the right pour consistancy (thick honey looking pour) has to be quite exact. I need to work on this a little further.
C. The cleanup is worth the result!
In addition, I have a couple of questions: (I have read the tutorials, searched youtube and read various websites)
1. Coffeebags. Ive ordered some (250gm with zip lock seals and degassing valves) to preserve the life of coffee bought by the kilo as I dont consume this amount within 1 month (i.e. before the coffee goes stale). Good move or bad move? Any other solutions?
2. Pour times. Im finding it hard to achieve the 25 second pour. Ive tried changing the variables of grind, tamp and freshly ground coffee (roasted and rested for 4-5 days from wholesaler). On this machine, should I be aiming for the 25-30sec pour or is it normal for an 18 sec pour before blonding?
3. Basket fill amount. I find I need to fill the basket right on the inside line of the basket, and ensure the grounds touch the shower screen to ensure a solid puck, otherwise I get a sloppy puck. But the error margin is so small (between not enough or tamped too hard and not touching the screen vs putting too much or not tamping hard enough and not being able to fasten the group handle) that Im failing on 1 out of 5 attempts. Is this normal or can you offer any advice?
4. Thermostability upgrade. Read heaps about it, been told so many opposing views about it. Anyone have an unbiased view on this? Is it really worth the $200?
5. My grinder. Sold a good story when I bought it, but being a spec sheet junkie, Im not sure how good it is as it has stepped adjustments. Is this holding me back?
6. Steam wand spittle. Im noticing now after 4 weeks of ownership, even after the initial 4-5 second purge that whilst the steam is on, there is quite a bit of spittle (water) flicking off the tip. Is this normal?
Sorry for all the questions, but thank you for providing your feedback and I look forward to be able to contribute the same in due course!
Kindest Regards,
-R
P.S Pics to follow shortly
mod edit- font colours removed to improve readability
Long time lurker, first time poster (so please be gentle!)
After months and months of research I finally bought:
Rocket Espresso Giotto Premium Plus
ECM Best Grinder (otherwise known as Anfin I believe)
Pullman checkerboard tamper
Accessories (jugs, thermometers, tamp mats and even glasses)
After ruining 1 kg of coffee (pure user error, nothing to do with the equipment) Ive finally gotten to the stage of making a half decent shot.
Already have ordered a naked group handle with double (12gm) basket for strong singles and have a heap of other goodies on the way!
The learnings and feedback Id like to provide on the machine are:
A. Single baskets are very difficult to get right! Double baskets are much more forgiving!
B. The amount of coffee I need to put in the basket to get the right pour consistancy (thick honey looking pour) has to be quite exact. I need to work on this a little further.
C. The cleanup is worth the result!
In addition, I have a couple of questions: (I have read the tutorials, searched youtube and read various websites)
1. Coffeebags. Ive ordered some (250gm with zip lock seals and degassing valves) to preserve the life of coffee bought by the kilo as I dont consume this amount within 1 month (i.e. before the coffee goes stale). Good move or bad move? Any other solutions?
2. Pour times. Im finding it hard to achieve the 25 second pour. Ive tried changing the variables of grind, tamp and freshly ground coffee (roasted and rested for 4-5 days from wholesaler). On this machine, should I be aiming for the 25-30sec pour or is it normal for an 18 sec pour before blonding?
3. Basket fill amount. I find I need to fill the basket right on the inside line of the basket, and ensure the grounds touch the shower screen to ensure a solid puck, otherwise I get a sloppy puck. But the error margin is so small (between not enough or tamped too hard and not touching the screen vs putting too much or not tamping hard enough and not being able to fasten the group handle) that Im failing on 1 out of 5 attempts. Is this normal or can you offer any advice?
4. Thermostability upgrade. Read heaps about it, been told so many opposing views about it. Anyone have an unbiased view on this? Is it really worth the $200?
5. My grinder. Sold a good story when I bought it, but being a spec sheet junkie, Im not sure how good it is as it has stepped adjustments. Is this holding me back?
6. Steam wand spittle. Im noticing now after 4 weeks of ownership, even after the initial 4-5 second purge that whilst the steam is on, there is quite a bit of spittle (water) flicking off the tip. Is this normal?
Sorry for all the questions, but thank you for providing your feedback and I look forward to be able to contribute the same in due course!
Kindest Regards,
-R
P.S Pics to follow shortly

mod edit- font colours removed to improve readability


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