Re: I can not produce the good espresso from Giotto as EM6910...
Thanks Saoye & Inthecup.
The pictures are brilliant!!
I will try it very soon once i back home.
In the scuba trip at this moment.
Can not wait to try the froth milk!!
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I can not produce the good espresso from Giotto as EM6910...
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Re: I can not produce the good espresso from Giotto as EM6910...
Hey Colin we are determined to get you producing the goods from your Giotto.
Regarding the KK method.
Notes:
1. Purge steam wand
2. Rest jug on drip tray
3. Do a quick half turn to open steam tap to break surface followed by an immediate full turn to open up tap fully. The milk will rise by itself and go from stretching to swirling.
4. Heat milk to no higher than 60o, and ensure you close the steam tap below the surface of the milk.



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Re: I can not produce the good espresso from Giotto as EM6910...
Incidentally I used the rice method on the rancilio and it worked...what took the most effort was adjustment of the K3 grind. he had used half a bag of beans before I came a long and the grind was still way too coarse.
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Re: I can not produce the good espresso from Giotto as EM6910...
Absolutely a pleasure. Was just at a friends house this morning helping him with his new Rancilio Silvia and K3. Took 8 cups to get it right. Its a great feeling when you get a definite improvement in the cup. We are always chasing that perfect cup so just keep going its a constant improvement process.Originally posted by 7C70737671687A711F0 link=1327274445/61#61 date=1328312746@Saoye,
Thanks, I tried it this morning, and it seems increase the aromas and decrease the bitterness.
Keep practising....
(milk frothing is crap still, the KK style still does not work for me...I will read more carefully about the detail and watch video...)
I guess the next video from you will be a milk texturing video
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Re: I can not produce the good espresso from Giotto as EM6910...
@Saoye,
Thanks, I tried it this morning, and it seems increase the aromas and decrease the bitterness.
Keep practising....
(milk frothing is crap still, the KK style still does not work for me...I will read more carefully about the detail and watch video...)
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Re: I can not produce the good espresso from Giotto as EM6910...
The count starts from the moment you pull the lever. Hot water is passing through the coffee the moment you activate the lever. The count is for how long the hot water is "brewing" the coffee. remember to immediately pull the shot the moment you lock the portafilter into the group.Originally posted by 5D51525750495B503E0 link=1327274445/59#59 date=1328282403about the 35s, I thought it counts from the first second when anything come our the water.
Maybe count it inconsistently.
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Re: I can not produce the good espresso from Giotto as EM6910...
wow~~ thanks everyones reply.
I read one word by another to make sure I got the effort everyone put into.
Thanks Andy, I will try to correct some odd.
The 30s cooling flush I kind of learn from Saoyes video (I am not sure how long he use, I just keep looking at my cup start to fill with water...).
The moving basket out from handle way is kind of something I have read before.
Forgot the reason now, I only do it every now and then (Like I did not do it in my second video).
I will try the tip for the consistent pouring.
@Inthecup.
Thanks for the tip.
And because I use Pullmans tampler, its a exactly same size as basket, I feel it tamp even so easily, so I did not use my hand to hold it.
And I will post another photo sooner or later to show the tamped one.
It looks pretty even.
I will try not to tad so hard which is a bad hobby for me now.
@Saoye,
I will adjust the cooling flush next day to see what happen to my cup.
However, about the 35s, I thought it counts from the first second when anything come our the water.
Maybe count it inconsistently.
Cheers
Colin
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Re: I can not produce the good espresso from Giotto as EM6910...
The pull looks very fast but yet you held the shot for 36 seconds in both videos. Is there a reason? The longer you hold a shot especially after it blonds the more bitter it will be. Try pulling the shot but cutting it short say at 25 seconds and give that a taste. I think you will find that it has less bitterness.
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Re: I can not produce the good espresso from Giotto as EM6910...
I think the cooling flush he did was fine for an ECM Giotto. They definitely run hot (when properly up to temperature) It is not the same machine as In the Cup which has been modified with the kit from Chris at Talk Coffee and no longer needs a cooling flush (or a minor one)Originally posted by 7C5359443D0 link=1327274445/54#54 date=1328252093My 3 seconds was a ball park figure, the 30 seconds odd in the video was painfully long (to me). If you want to heat a cup do it with the hot water knob.
the 3 to 5 second flush through the basket and portafilter is to maintain consistant temperature from Group head to basket/portafilter to cup. so in total there are 2 flushes, first is through the portafilter before dosing and then a cooling flush just before locking into the grouphead.
Agree with ITC, pull the shot immediately after locking in the portafilter (or if you want you can do a quick pre-infusion where you pull the lever halfway for 4 seconds and then all the way).
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Re: I can not produce the good espresso from Giotto as EM6910...
My 5 cents.
1.I would heat the cup prior to starting with the hot water tap as this will turn over water in the boiler keeping everything nice and fresh in there and help keep scale down.
2. Before removing the portafilter do a 3 second flush as this will ensure consistent temp right through the brew path into the cup.
3. As Andy said I would only do a single tamp.
4. Dont tap the portafilter with the tamper. That said you are only doing it lightly, but may as well remove this as a factor for creating possible channelling.
5. Grind a tad finer. I reckon maybe one full notch on the jolly.
6. Use your fingers on the rim of the basket when tamping as this will give you much better feel for a level tamp. If your are off pressure will build unevenly and open up a path of least resistance.
7. When you lock in the portafilter dont delay in pulling the brew lever. Leaving the coffee exposed to the shower screen will affect the coffee.
P.s. for what its worth definite improvement from your 1st video.
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Re: I can not produce the good espresso from Giotto as EM6910...
on a HX?Originally posted by 49666C71080 link=1327274445/54#54 date=1328252093Too long and the boiler level will drop
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Re: I can not produce the good espresso from Giotto as EM6910...
Sure longer is ok... to a point. Too long and the boiler level will drop and the pump will add more cold water to the boiler and the brew temperature will drop.Originally posted by 6C7C6B7A7A7C6B6F6C770E0 link=1327274445/52#52 date=1328244484just wondering is 3 seconds your minium time? is longer OK
Each person needs to understand their own machine and variables. That is the art part of espresso.
My 3 seconds was a ball park figure, the 30 seconds odd in the video was painfully long (to me). If you want to heat a cup do it with the hot water knob.
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Re: I can not produce the good espresso from Giotto as EM6910...
Personally I flush through the handle until I see clear water. This can vary depending on how well I cleaned the group head and basket/handle the shot before ;D
This can vary from 3 seconds upwards to 6 seconds depending. sometimes I give it another quick 2 second flush to make sure it is clear. I dont want to be drinking the coffee the night before
my Giotto warms the cup pretty well but yes the added bonus of flushing through the handle is warming up the cup a little more.
I agree with trying to tamp once. layering your tamps may create layers of uneven compacted grounds...very similar to a geologists layers of the earths crust if you will. may be evident when you knock out the puck and seeing the puck break horizontally. Im not saying Im not guilty of re-tamping myself from time to time, usually when I realise Ive underdosed...
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Re: I can not produce the good espresso from Giotto as EM6910...
Andy just wondering is 3 seconds your minium time? is longer OK as i like to go about 5 seconds to warm cup as well, or do you see some downside to a longer flush?
Originally posted by 59767C61180 link=1327274445/51#51 date=1328231118* Flush through the handle, only about 3 seconds then remove the handle, wipe dry with a towel.
8-)
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Re: I can not produce the good espresso from Giotto as EM6910...
Good to see this is heading in the right direction.
A few thoughts after watching the videos:
* Dont dose a basket out of the group handle. Leave it in the handle so it gets hot. A cold basket will suck heat out of your shot.
* Flush through the handle, only about 3 seconds then remove the handle, wipe dry with a towel.
* grind into the handle, do a tap/collapse once, top up, level and then tamp once. Consistant is the key.
* grind finer. Even with your multiple tamp, collapse, fill, tamp, fill and tamp again it is pouring a bit fast.
If you get your grind, collapse, top-up, tamp the same every time then all you have to do is adjust the grinder for a great pour every time.
8-)
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