Announcement

Collapse
No announcement yet.

Isomac Zaffiro question.

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • #16
    That's right. The basket you are talking about is called a blind filter and 58mm is what you need for the Zaffiro. I'm surprised yours didn't come with one...

    Anyway, 58mm blind filters can be gotten from pretty much any site sponsor for a few dollars. Like here: Blind Filter 58mm - Di Bartoli or Barista Accessories Blind Filters for Back Flushing | Coffee Parts

    Comment


    • #17
      My machine (Isomac Zaffiro) arrived today. I tried my first shot and it was terrible. Is the puck supposed to come out looking like a puck, or does it just go in that way after you tamp? Because mine came out as a watery mess. How much coffee are you supposed to put into the basket exactly? The scoop that the machine came with is what I assumed was how much to fill it with. Also how tight do you put the portafilter in? Really tight or just a normal amount? I hope I haven't gotten myself in too deep here! Oh no.

      Thanks guys.

      Comment


      • #18
        The puck is supposed to come out looking like a puck - a moist puck (but not watery-wet) that will keep it's shape when gently banged out of the basket.

        This is what I'd do to start:
        - use the double basket only (it's often said that it's harder to get consistency/a good pour using a single - I have NEVER used a single, so I can't comment either way)
        - You will need about 2 scoops of beans for the double basket (using the scoop provided) - I've never been a measurer of exactly how many grams of coffee, but I've always found about 2 slightly heaped scoops is just about right for me. If I recall correctly, the stock Isomac basket is not that big, so 2 level scoops might suffice (better to have more initially than less I reckon)
        - Grind and fill up the basket (usually with a slight heap above the lip surface of the basket), tap a couple of times on the grinder forks or bench top or whereever), level off with a flat object in line with the tip of the basket (with finger, credit card, etc. - I use the handle of the scoop)
        - Tamp (I usually do a light tamp, ensuring the surface is level and not slanted) - the surface of the tamped grounds should be about 5mm below the surface of the lip (give or take)
        - Lock in portafilter - if machine is new, I'd lock it in a bit tighter (will loosen up eventually). portafilter handle should be pointed straight at you (i.e. at 6 o'clock looking down from the top - it might be about 7 o'clock initially while group seal is new)
        - Pull the lever to brew
        - you should get about 50-60ml in about 25-30 sec (from switch on to switch off - i.e. includes preinfusion for first 5 sec or so when 'nothing' happens) - this is a rough guide only!

        If you're getting more than 60mL in 30 secs, grind finer
        If you're getting less than 50mL in 30 secs, grind coarser

        If you hit the 'sweet spot' of approx 50-60mL in 25-30sec, you should get a nice puck.

        After mastering the 'basics', you can play to your hearts content to get it just the way you want.

        What grinder are you using by the way?
        And who did you buy this off? If it is a site sponsor, I can confidently say that they would be more than happy to talk you through all of this as part of their after-sales support.
        And where are you located? Perhaps a local CSer can come by to guide you through it all....
        Last edited by benandfaith; 27 July 2012, 07:19 PM.

        Comment


        • #19
          Yeah, I put enough coffe int he filter to be slightly mounded over the rim of the filter, then give it a tap, level it off, and tamp reasonable firmly. Like benandfaith said, you should, after tamping, have about 4-5mm of space between the top of the filter and the top of the coffee.

          then it's just fiddling with the grind size to get the right amount of goodness to come out.

          I went through a bunch of cheaper beans until I got the hang of how fine the grind should be. Different beans will react differently, and what works great for bean A will need to be adjusted slightly for bean B.

          Have fun, because it's really worth it!

          Comment


          • #20
            Another question about my brand new Zaffiro. I just went to texture milk for the first time (I went through a lot of milk) and all I get is a lousy bit of foam about half a cm on top with the rest as flat milk. I noticed that the pressure drops from 4 bar down to about 2 bar and less very quickly. How good at best does the Zaffiro actually make micro foam? Just a bit on top?

            Comment

            Working...
            X