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Profitech Pro500 and Compak K3 Grinder

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  • Boggas
    replied
    Originally posted by PeteSzad
    I'm looking at a 1 year old pro500 as an upgrade from a Minore. What do you think? Is the pump quieter? I saw a pro800 (with the big lever) and liked the build quaility. The finish is light years above Expobar for sure.
    I can't comment on the build quality of a minore vs the pro500 as I have no experience with that machine. I have had a look at the pro800 and the quality of finish on the 500 is the same so that gives you an idea on the finish. The 500 has a vibe pump so it's not as quiet as a rotary, however it is probably the quietest vibe pump I have come across.

    My overall satisfaction to date is very high, and the machine is capable of far more than I am. Aesthetically the machine looks awesome on the bench. The only bit which, in my opinion isn't finished as well as the rest of the machine, is the little rail on the cup tray it just looks a bit less refined than the rest of the sheet metal work.

    I hope that helps you with your decision.

    Leave a comment:


  • Boggas
    replied
    Originally posted by LeroyC View Post
    Based on appearances alone I would've thought that shot would be a good one. The speed and duration looked ok to me. It possibly could've stopped sooner, not much, but based on your taste description it might've been over-extracted.
    Your technique looked to be pretty good again although I'd say distribution wasn't as good as it could've been as things were a little untidy at the start. It's a good example of how visual aids are only part of the equation. A perfect looking extraction is no good to anyone if it tastes awful. So make sure you rely more on the results on the cup and the visual cues are just things that help guide you.
    Yes I agree the results in the cup is the important bit. I just like the science behind chasing the "perfect shot" knowing full well I will never get there.

    For interests sake I am going to try and pour at the same grind but kill the shot earlier in the pour (closer to ristretto weight) and see what the results are.

    Leave a comment:


  • LeroyC
    replied
    Originally posted by Boggas View Post
    I fined up the grind this morning to try and replicate your description, however found the taste in the cup to be bitter and smokey.

    When you pour slower like this do you stop the pour earlier so it is closer to a ristretto? as that may explain why my shot tasted so bad lol.

    https://vimeo.com/170331649
    Based on appearances alone I would've thought that shot would be a good one. The speed and duration looked ok to me. It possibly could've stopped sooner, not much, but based on your taste description it might've been over-extracted.
    Your technique looked to be pretty good again although I'd say distribution wasn't as good as it could've been as things were a little untidy at the start. It's a good example of how visual aids are only part of the equation. A perfect looking extraction is no good to anyone if it tastes awful. So make sure you rely more on the results on the cup and the visual cues are just things that help guide you.

    Leave a comment:


  • Boggas
    replied
    Originally posted by K_Bean_Coffee
    Re the pour - Not perfect but pretty good. It looks like your technique is great as there's no spurting. As others have said, just a little fast.
    I aim for gloopy droplets at the start that gradually merge into a single stream. My goal is the slowest pour I can get away with.
    I fined up the grind this morning to try and replicate your description, however found the taste in the cup to be bitter and smokey.

    When you pour slower like this do you stop the pour earlier so it is closer to a ristretto? as that may explain why my shot tasted so bad lol.

    https://vimeo.com/170331649

    Leave a comment:


  • readeral
    replied
    You're nailing it now Boggas. Good to see!

    Leave a comment:


  • LeroyC
    replied
    Originally posted by K_Bean_Coffee
    My goal is the slowest pour I can get away with.
    Same. I'm not strictly a ristretto only drinker but my shots do tend more on the shorter, sweeter side.

    Leave a comment:


  • Boggas
    replied
    Originally posted by LeroyC View Post
    So too fine? That's ok, I usually like finding that point where extraction is way too slow or non existent as its a very definitive place to be. From there you can adjust one variable at a time to get the right result. Grind setting, dose level and even tamp pressure can be adjusted to get it right, just make sure you only do one at a time. Good luck.
    Yea a little too fine.the dwell time was up at 10 seconds and a spotty stream for the first half of the pour with a slightly bitter taste in the cup.

    I have crept the grind a bit coarser but am in caffeine overdose so can't have another one lol.

    Leave a comment:


  • LeroyC
    replied
    Originally posted by Boggas View Post
    I knocked the grind back a bit and it has gone too far now. Not even worthy of a video [emoji16]
    So too fine? That's ok, I usually like finding that point where extraction is way too slow or non existent as its a very definitive place to be. From there you can adjust one variable at a time to get the right result. Grind setting, dose level and even tamp pressure can be adjusted to get it right, just make sure you only do one at a time. Good luck.

    Leave a comment:


  • Boggas
    replied
    Originally posted by LeroyC View Post
    I reckon you could've gone another couple of seconds easily on that extraction, maybe more. It was pretty good in my opinion, but as you alluded to maybe just a little fast. If I got an extraction like that one myself I'd adjust my grinder a tad finer and keep everything else the same.
    I knocked the grind back a bit and it has gone too far now. Not even worthy of a video [emoji16]

    Leave a comment:


  • LeroyC
    replied
    Originally posted by Boggas View Post
    Here is this mornings efforts. I am thinking still a little fast on the pour at 23 seconds.

    I am very open to constructive criticism [emoji106]
    I reckon you could've gone another couple of seconds easily on that extraction, maybe more. It was pretty good in my opinion, but as you alluded to maybe just a little fast. If I got an extraction like that one myself I'd adjust my grinder a tad finer and keep everything else the same.

    Leave a comment:


  • Boggas
    replied
    Here is this mornings efforts. I am thinking still a little fast on the pour at 23 seconds.

    I am very open to constructive criticism [emoji106]

    Leave a comment:


  • Boggas
    replied
    https://vimeo.com/170249651

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  • Boggas
    replied

    Leave a comment:


  • Boggas
    replied
    Profitech Pro500 and Compak K3 Grinder

    A bit of an update.

    My 20g VST and naked PF arrived today and no far the results have been great! I have heard a lot about precision baskets but must admit I probably underestimated how much difference they actually made.

    Although the new basket holds a higher dose I have had to fine the grind, which I can only assume is due to improved flow through the basket? The pours looked better with a richer pour and a vastly different (In a good way) taste from the same beans on the stick basket.

    I will upload a photo of the finished shot the amount of crema has also substantially increased.

    Seeing I am new to this naked PF, I will post some videos of my pours tomorrow so you can all let me know how my shots are going [emoji4]

    Leave a comment:


  • readeral
    replied
    Excellent, glad you got to the bottom of it!

    Leave a comment:

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