Announcement

Collapse
No announcement yet.

Lelit PL60Tv2 and Compak K3 Push - some advice, please.

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

  • Lelit PL60Tv2 and Compak K3 Push - some advice, please.

    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.

  • #2
    Quick comments. I've always found single shot baskets much more difficult. Perhaps use a double basket with a double spout and pour two shots... should make you more consistent but perhaps a little wasteful if you don't have someone else willing to drink the other shot.

    Look up the 5 c piece methodology for volumetric dosing of the basket.

    Don't compare yourself to Ainslee... at least not until you've had a lot more experience. She is really good.

    I think you're going down the right path by doing Jetblack's barista course.

    Comment


    • #3
      Thanks kwantfm,

      Re. the single versus double - why would a single be harder? Because there is more of a vertical wall area on the double?

      I've tried the 5 cent test, too, and get some good results yesterday. What I'm curious about is that 7 grams seems to be 'small' in a single basket (ok; I haven't actually weighed the beans...) so if I'm well below the shower screen, will the shot ever pour well? I.e., do you always need to be as close as possible to the 'top' for ultimate extraction?

      Cheers.

      Comment


      • #4
        I don't know the reason why single is harder than double... hopefully someone else can chime in.

        I always find that I tend to overdose. In my ECM double baskets I'm dosing 19 g. I dose by weight, many dose by volume and suggest that there is a correct volume of grounds for proper extraction. Once again I don't really know the science of proper extraction versus proper volume of grounds.

        Comment


        • #5
          kwantfm, with regards to the dosing I found this article at HB very useful: Espresso 101: How to Adjust Dose and Grind Setting by Taste - Tips and Techniques • Home-Barista.com It details what you may find by different doses and varying grind settings. For example, I found my shots very aggressive, like it said in the article. I lowered my dose and made my dose finer to get the same pour times and whaddayaknow? FRUITS! Was really a fantastic shot and from the same coffee, it was great to see. As always, let your tastebuds guide you as it is a very personal taste that one would seek.

          Comment


          • #6
            Originally posted by marcism View Post
            kwantfm, with regards to the dosing I found this article at HB very useful: Espresso 101: How to Adjust Dose and Grind Setting by Taste - Tips and Techniques • Home-Barista.com It details what you may find by different doses and varying grind settings. For example, I found my shots very aggressive, like it said in the article. I lowered my dose and made my dose finer to get the same pour times and whaddayaknow? FRUITS! Was really a fantastic shot and from the same coffee, it was great to see. As always, let your tastebuds guide you as it is a very personal taste that one would seek.
            Thanks for the reminder... I've read that sticky a couple of times, but have promptly forgotten its wisdom!

            Comment


            • #7
              Good God - just read that thread (and various related ones) on HB. interesting stuff, although my head is spinning now. Think I may need to buy a scale. Or just use the double basket. But I really want to single dose. Aaaargh!

              Comment


              • #8
                When adjusting how coarse/fine the grind is on you K3, be aware that once you're near the ideal grind setting, 1/2 the distance between the dots on the scale can make a big difference. I find that the easiest way to get an accurate reading is to use the vertical edge of the plastic part of the top collar as a pointer. (See Photo below). You can return to a setting accurately using this. Remember to have the grinder running if you are adjusting to a finer grind setting.


                Click image for larger version

Name:	P1000211(1).jpg
Views:	7
Size:	304.6 KB
ID:	734801

                To find a rough starting point you could also use the "pinch test" as shown at the end of this article -

                http://www.sweetmarias.com/compak_es...tails_page.php

                Comment

                Working...
                X