Hi all,
I bought the above two machines from Jetblack the other day and am looking for any tips in terms of set up and preferred technique. I know you can get serious shots from this combo but I don't feel I'm there yet. And yes, I am going to do a Jetblack barista course as soon as possible.
Firstly - I've only used the single shot basket. Why? Because my preference is for an Italian style shot - low dose, full 30ml and rounded 'flavour'. I know there are many variables to account for this (and I doubt I'll find Robusta in many local blends!) but I'm really not into the ultra ristretto, heaviliy extracted style that so many specialty cafes are putting out. Anyway, that's what I'm trying to achieve. But it seems people are always using the double shot basket?
Secondly - I just can't seem to get an unctuous, thick, 'red' pour. It's not the beans - I've used the Jetblack Royal and a local freshly roasted blend and although it's thereabouts, I feel I can do better. Pretty sure my technique is at fault somewhere.
When tamped, how close to the top of the basket is ideal? Is it at the recessed 'line'? I'm getting pretty ugly pucks and suspect I'm maybe not filling and tamping ideally. I always seem to have a thin layer of grounds stuck across the whole surface of the basket.
I hate to ask but are there any recommendations for a starting grinder position with the K3? I'm basically moving around slightly from the mid point with the silver marker - position 42, I think.
Ainslee at Jetblack pulled a better shot on the demo Pl60 than I have achieved - on a machine that wasn't even at temperature yet. I'm chasing the dream!
Cheers,
Daniel.
I bought the above two machines from Jetblack the other day and am looking for any tips in terms of set up and preferred technique. I know you can get serious shots from this combo but I don't feel I'm there yet. And yes, I am going to do a Jetblack barista course as soon as possible.
Firstly - I've only used the single shot basket. Why? Because my preference is for an Italian style shot - low dose, full 30ml and rounded 'flavour'. I know there are many variables to account for this (and I doubt I'll find Robusta in many local blends!) but I'm really not into the ultra ristretto, heaviliy extracted style that so many specialty cafes are putting out. Anyway, that's what I'm trying to achieve. But it seems people are always using the double shot basket?
Secondly - I just can't seem to get an unctuous, thick, 'red' pour. It's not the beans - I've used the Jetblack Royal and a local freshly roasted blend and although it's thereabouts, I feel I can do better. Pretty sure my technique is at fault somewhere.
When tamped, how close to the top of the basket is ideal? Is it at the recessed 'line'? I'm getting pretty ugly pucks and suspect I'm maybe not filling and tamping ideally. I always seem to have a thin layer of grounds stuck across the whole surface of the basket.
I hate to ask but are there any recommendations for a starting grinder position with the K3? I'm basically moving around slightly from the mid point with the silver marker - position 42, I think.
Ainslee at Jetblack pulled a better shot on the demo Pl60 than I have achieved - on a machine that wasn't even at temperature yet. I'm chasing the dream!
Cheers,
Daniel.

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