Hi,
I'm running a Rocket Giotto PP paired with a Mazzer Mini Doser (don't start me). Boiler pressure seems okay vacillating from 1.2-1.3 Bar. Plenty of steam. Last time I weighed I was packing about 20 grams into a double basket (naked PF) aiming for between 22 - 30 grams of espresso in around thirty seconds depending on where I'm at in dialling in the latest beans. Distribution seems fine usually. No spritey stuff going on. Crema varies with beans, but it's not as a rule overly dark, but it's never exactly profuse either.
So all that sounds pretty normal, but I've been plagued for some time with shots that taste, for want of a better description, "aggressive," - so probably a touch bitter, but with coffee I find it hard to differentiate what's "bitter," "sour" or "lacking caramels."
Whatever the case, it's brought me to the door that's marked "temperature."
Changing my flushing routine from "flush and wait" to "flush and go" seems to have helped somewhat. That made me think I might be running a touch hot.
So like many others before me, I shelled out on Eric's thermometer. This one: Digital Thermometer & Adapter for Exposed E61 Groupheads

Here's what I found: after allowing the machine to heat up - I leave it on all day - according to this thermometer, and where it's placed, I'm pulling shots at around 203.5-204.0 F (95C).
Does that sound too hot to you, and would you dial it back a touch or experiment with some more complex flushing routine?
I'm running a Rocket Giotto PP paired with a Mazzer Mini Doser (don't start me). Boiler pressure seems okay vacillating from 1.2-1.3 Bar. Plenty of steam. Last time I weighed I was packing about 20 grams into a double basket (naked PF) aiming for between 22 - 30 grams of espresso in around thirty seconds depending on where I'm at in dialling in the latest beans. Distribution seems fine usually. No spritey stuff going on. Crema varies with beans, but it's not as a rule overly dark, but it's never exactly profuse either.
So all that sounds pretty normal, but I've been plagued for some time with shots that taste, for want of a better description, "aggressive," - so probably a touch bitter, but with coffee I find it hard to differentiate what's "bitter," "sour" or "lacking caramels."
Whatever the case, it's brought me to the door that's marked "temperature."
Changing my flushing routine from "flush and wait" to "flush and go" seems to have helped somewhat. That made me think I might be running a touch hot.
So like many others before me, I shelled out on Eric's thermometer. This one: Digital Thermometer & Adapter for Exposed E61 Groupheads

Here's what I found: after allowing the machine to heat up - I leave it on all day - according to this thermometer, and where it's placed, I'm pulling shots at around 203.5-204.0 F (95C).
Does that sound too hot to you, and would you dial it back a touch or experiment with some more complex flushing routine?

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