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  • #31
    Re: Another "I have a new Giotto, now help!" thread

    Originally posted by 032E2A262B470 link=1262779988/1#1 date=1262781273
    Originally posted by 555C54544F525358474850543D0 link=1262779988/0#0 date=1262779988
    noticing that I am not supposed to use the Mazzer in a household evironment
    Hmmm,

    Thats a newie.... 2 million householders worldwide must be mistaken then :P :

    Mal.
    Mal Im guessing that was a reference to the instruction book.

    Comment


    • #32
      Re: Another "I have a new Giotto, now help!" thread

      Originally posted by 172B362D272631242C27430 link=1262779988/3#3 date=1262782046
      Originally posted by 032E2A262B470 link=1262779988/1#1 date=1262781273
      Originally posted by 555C54544F525358474850543D0 link=1262779988/0#0 date=1262779988
      noticing that I am not supposed to use the Mazzer in a household evironment
      Hmmm,

      Thats a newie.... 2 million householders worldwide must be mistaken then :P :

      Mal.
      Mal Im guessing that was a reference to the instruction book.
      Mine came with an A5 yellow sheet of paper reading:
      "WARNING!

      THIS APPLIANCE IS INTENDED FOR SKILLED PERSONNEL ONLY FOR COMMERCIAL USE, NOT FOR HOUSEHOLD USE"

      Comment


      • #33
        Re: Another "I have a new Giotto, now help!" thread

        Originally posted by 506C716A606176636B60040 link=1262779988/3#3 date=1262782046
        Mal Im guessing that was a reference to the instruction book.
        Yep, thats what I was thinking too.... Just being a bit obtuse about it is all

        Mal.

        Comment


        • #34
          Re: Another "I have a new Giotto, now help!" thread

          Originally posted by 6D40444845290 link=1262779988/1#1 date=1262781273
          Id suggest that you read through this thread... http://coffeesnobs.com.au/YaBB.pl?num=1167622442 from Chris first;
          Howd ya go reading this as suggested by Mal?, its a great starting point, i used it not so long ago when i became the proud new owner of my GPP.

          Im thinking of making a dosing tool for my GPP, my finger can leave lines in the ground coffee that are then compressed in tamping, this might help eliminate them.

          Let us know how your going with it

          cheers
          warren

          Comment


          • #35
            Re: Another "I have a new Giotto, now help!" thread

            Hi haiironezumi,

            Your confidence and stated hospitality background and machine experience when you collected yesterday led me to assume that you were 100% under control.  :-[

            Im more than happy to spend some more time with you and you are welcome to pop back in for a few shots when convenient. Our training notes are also in your email inbox.

            Worry not about 7-9 second delays before you see a pour. This is pre-infusion doing its stuff for you. Look for a pour which retains a little drippiness and most importantly, a moussey mouthfeel, sweetness and balance across your palate from Urban blend.

            The 01/01 batch is still a little young, but the punchiness is starting to subside a little and its more rounded now.

            http://www.espressocompany.com.au/how-to.htm is also a terrific resource.

            Let me know if you need a hand.

            Chris

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            • #36
              Re: Another "I have a new Giotto, now help!" thread

              Originally posted by 515850504B56575C434C5450390 link=1262779988/4#4 date=1262785742
              Mine came with an A5 yellow sheet of paper reading:

              "WARNING! THIS APPLIANCE IS INTENDED FOR SKILLED PERSONNEL ONLY FOR COMMERCIAL USE, NOT FOR HOUSEHOLD USE"
              Originally posted by 537E7A767B170 link=1262779988/1#1 date=1262781273
              Thats a newie.... 2 million householders worldwide must be mistaken then
              Standard packaging warning on the Mazzer Mini

              We wont tell anyone that youre using it in a non-commerical environment Matt  

              The long pre-infusion time is normal - happens on my GPP too. Up to 10 seconds before anything appears.

              Dosing level is a little above the ridge of the filter basket from my experience. The GPP is fairly forgiving of over-dosed shots. Ive only managed to completely choke it once or twice.

              Comment


              • #37
                Re: Another "I have a new Giotto, now help!" thread

                Pulling better this morning, suprised to have the Mazzer dialed in at just above 6, seems rather course, but then again I do tamp harder than average.

                I guess Im just used to the pre-infusion of around 5 seconds on a commercial machine, still learning the HX nuances.

                I have dosed rather heavily, but still have a watery looking puck on top, even though I have trouble locking the group handle in place!

                I know my tamper is slightly undersized for the basket, but it seems to be going ok for the moment.

                When timing a shot on a HX do you typically include the infusion time, or is it just from first drip to blonding/cut off?

                Comment


                • #38
                  Re: Another "I have a new Giotto, now help!" thread

                  Look for about 25ml/25-30sec from the appearance of the first drip...

                  2mcm

                  Comment


                  • #39
                    Re: Another "I have a new Giotto, now help!" thread

                    Originally posted by 257A62747F7478717172727A7679170 link=1262779988/10#10 date=1262819534
                    Look for about 25ml/25-30sec from the appearance of the first drip...

                    2mcm
                    Cheers too much coffee man (yes, I remember you from the magazine-which-Andy-is-not-involved-with forums), I wasnt sure if it included the pre-infuse!

                    Comment


                    • #40
                      Re: Another "I have a new Giotto, now help!" thread

                      I count the time from pump on to pump off when blonding starts.

                      Greg

                      Comment


                      • #41
                        Re: Another "I have a new Giotto, now help!" thread

                        ;D With the concurrent thread weve had three definitions of the 30 second rule today (pump on vs full pressure vs first drip) - "And thirdly, the code is more what youd call "guidelines" than actual rules."  

                        I guess as a guide to the inexperienced it probably doesnt matter which it is - "first drip" makes sense but Ive heard "pump on" the most.

                        Comment


                        • #42
                          Re: Another "I have a new Giotto, now help!" thread

                          More important is to stop the shot at the first sign of blonding (ie. when the extract suddenly goes pale). If you can manage to get 30 seconds after the first drips... then I applaud you and you must be nailing your dosing!

                          Cheers
                          Stuart.

                          Comment


                          • #43
                            Re: Another "I have a new Giotto, now help!" thread

                            David Makins course teaches to start counting from the first drip too. That is how they do it at Veneziano first pour.

                            Comment


                            • #44
                              Re: Another "I have a new Giotto, now help!" thread

                              Originally posted by 7B786B6B7C75190 link=1262779988/15#15 date=1262854604
                              David Makins course teaches to start counting from the first drip too.  That is how they do it at Veneziano first pour.
                              Its different when you have preinfusion though. I work at First Pour and I start counting from the moment I engage the pump, because its full pump pressure from the moment I engage it. Machines that have the ability to preinfuse the coffee will take longer for the coffee to come out. I would then suggest you start counting from the time you fully engage.

                              Counting is just a guide. Let your eyes and tongue be the judge.

                              Comment


                              • #45
                                Re: Another "I have a new Giotto, now help!" thread

                                If you have a naked group handle then its time to use it. If not then try and get your hands on one.

                                Id be using a naked group handle to help you identify when to stop the shot when using a new machine/roast batch/blend. Itll help you determine your dose and grind as well as highlight any distribution issues that a spouted group handle would hide.

                                You can still get a bad tasting shot even if youre within the 7-10 sec preinfusion range and stopping at the first signs of blonding

                                Javabeen

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