Hi,
Im making a good cup of espresso with my new setup (Rocket Giotto with Macap D4 grinder) but its not quite "perfect".
I thought Id post my brewing procedure to try get some tips on how to fine tune my process. Id be most grateful for feedback:
- I set the grinder to just under "8" on the fineness setting and have the grind time set to 4.6 seconds. This approximately half-fills the basket. I then lightly tamp this down and add another 4.6 sec of grind and then do the definitive firm tamp.
- I am currently using the 2 spout portafiller for a single cup of espresso
- Extraction time is currently about 19 seconds with the above setup. If I let it go longer theres too much coffee in the cup
- Microfoaming is going well but I cant seem to get the artistic latte art patterns Ive seen.
- The cappucino made is really good but is not quite sweet enough so I find myself adding just under 1 teaspoon of raw sugar.
Now for my questions:
1) When making a single cup should I be using the one spout group handle instead? Im guessing this might slow the pour and let me extract for longer than the 19 sec I am doing currently.
2) Alternatively do others support using the 2 spout group for a single cup? I do like my coffee quite strong
3) What can be done to improve the "sweetness" of the flavour. i am already grinding quite fine. Will a finer ground make the taste sweeter
4) Is filling half the basket, light tamping, and then adding more and then proper tamping a bad technique? Should I be filling the basket fully before doing any tamping
5) When I foam the milk the texture/microfoam looks great cant get latte art to work ...
Any other tips?
Im making a good cup of espresso with my new setup (Rocket Giotto with Macap D4 grinder) but its not quite "perfect".
I thought Id post my brewing procedure to try get some tips on how to fine tune my process. Id be most grateful for feedback:
- I set the grinder to just under "8" on the fineness setting and have the grind time set to 4.6 seconds. This approximately half-fills the basket. I then lightly tamp this down and add another 4.6 sec of grind and then do the definitive firm tamp.
- I am currently using the 2 spout portafiller for a single cup of espresso
- Extraction time is currently about 19 seconds with the above setup. If I let it go longer theres too much coffee in the cup
- Microfoaming is going well but I cant seem to get the artistic latte art patterns Ive seen.
- The cappucino made is really good but is not quite sweet enough so I find myself adding just under 1 teaspoon of raw sugar.
Now for my questions:
1) When making a single cup should I be using the one spout group handle instead? Im guessing this might slow the pour and let me extract for longer than the 19 sec I am doing currently.
2) Alternatively do others support using the 2 spout group for a single cup? I do like my coffee quite strong
3) What can be done to improve the "sweetness" of the flavour. i am already grinding quite fine. Will a finer ground make the taste sweeter
4) Is filling half the basket, light tamping, and then adding more and then proper tamping a bad technique? Should I be filling the basket fully before doing any tamping
5) When I foam the milk the texture/microfoam looks great cant get latte art to work ...
Any other tips?

Comment