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Endless obsession with extracting a "honey" like shot from my Breville Oracle

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  • #31
    Anyway, it's a fun little toy. Not for me but the usability is user-friendly.

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    • #32
      Originally posted by DesigningByCoffee View Post
      Agreed. Fresh beans. Grind finer. Tamp lighter. If you can't get the handle in - put a little less in. If the puck is soggy - a little more.
      Cheers Matt
      Tamp lighter, interesting. So Grind finer, tamp lighter. You can't change the dosage though, so what do you mean by put in less or more?

      Also, I lowered the pre-infusion/pressure to 55 from 60

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      • #33
        Originally posted by sprezzatura View Post
        Anyway, it's a fun little toy. Not for me but the usability is user-friendly.
        I wanted to watch the shot pour! Thought you had a bottomless portafilter you could use so I can record a shot or two from mine then compare......

        Also, are you sticking your finger in the crema immediately after extraction? If you wait two minutes, i'm sure the crema won't be as thick?

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        • #34
          Originally posted by sprezzatura View Post
          A quick run through the Oracle extraction.https://vimeo.com/172681792
          Can I also see your tamp and preinfusion settings?

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          • #35
            Originally posted by CafeNewebie View Post
            I wanted to watch the shot pour! Thought you had a bottomless portafilter you could use so I can record a shot or two from mine then compare......

            Also, are you sticking your finger in the crema immediately after extraction? If you wait two minutes, i'm sure the crema won't be as thick?
            Have you tried the suggestion above of letting your beans rest a little longer? It might yield a slightly finer, more stable crema.

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            • #36
              Originally posted by CafeNewebie View Post

              Also, are you sticking your finger in the crema immediately after extraction? If you wait two minutes, i'm sure the crema won't be as thick?
              Of course the crema won't be as thick after 2 minutes, all crema dissipates with time. The thicker it is at the start, the longer it will last. Also cup size and type make a big difference to crema thickness and quality.

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              • #37
                The crema's pretty thick for a few minutes. I ran out of coffee - sorry! Tamp pressure was 4 and 6 for time.

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                • #38
                  Originally posted by sprezzatura View Post
                  The crema's pretty thick for a few minutes.
                  Bit like some of the posts in this thread for a while there I thought Ray T Coffeepro had reappeared.

                  Reckon its time for some more popcorn.

                  https://www.youtube.com/watch?v=gW1zwaqeL9gClick image for larger version

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                  • #39
                    Oh well ... we try. Next up: How to coax more life out of your crema! 98% IEH Monsoon-mousse crema (film at 11:00pm).

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                    • #40
                      Originally posted by Yelta View Post
                      I don't do 2 oz shots either, nor do I weigh my shots, my drink of choice is a Lungo, approx 80ml in 30 seconds, crema is never a problem.

                      If I were weighing shots would include crema, pretty difficult not to.

                      I have a Lungo in front of me now, extracted from 18 grams of Ethiopian Gambella roasted 5 days ago, thick layer of crema, viscous mouth feel and big cocoa flavours.
                      Oh man ... just roasted 200g of Gambella, cooled and straight through my Hario sock. Fantastic! My new favourite Ethiopian! It's almost a dead ringer (visually) for the Ardi.

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