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  • Isomac Millenium

    Hi All,

    Tried to search the forum but could not find much info on this machine.

    Have some newbie questions and would like some help please

    1. How do I know the diameter of the filter? 50mm, 48mm etc. I wanted to buy a tamper before and would not have a clue about the size. Ended up brought the filter along and see if the tamper fit. It worked, but still no clue about the size. It didn't say on the tamper either.

    2. What's the size of the filter? ie how much coffee should I be putting in the filter. 20gr, 23gr, 18gr etc. I would like to rule out as much guess work as I can until I can feel it.

    3. How do I know which model of the Millenium that I got

    Thanks in advance.

    Cheers T

  • #2
    Ok seems i'm a bit impatient. Managed to get the answer somewhat (googling).

    Now I have another question after testing/playing around with 250gr of coffee

    I found the Filter is quite tight when inserting to the group head. If it is emptied then it is manageable but still tight, i meant i have to push against the machine to be able to get the 6 o'clock. So when I fill it up and tamped it would be come a struggle to get the 6 o'clock position.

    Does this mean i have used too much coffee? Shower screen is too low? Should the coffee surface hit the shower screen or there can be a gap?
    In this case I have filled the filter basket and level it with the back of a knife. Doesn't make sense if I have to reduce the amount of coffee...

    Comment


    • #3
      Originally posted by MTAT View Post
      Ok seems i'm a bit impatient. Managed to get the answer somewhat (googling).

      Now I have another question after testing/playing around with 250gr of coffee

      I found the Filter is quite tight when inserting to the group head. If it is emptied then it is manageable but still tight, i meant i have to push against the machine to be able to get the 6 o'clock. So when I fill it up and tamped it would be come a struggle to get the 6 o'clock position.

      Does this mean i have used too much coffee? Shower screen is too low? Should the coffee surface hit the shower screen or there can be a gap?
      In this case I have filled the filter basket and level it with the back of a knife. Doesn't make sense if I have to reduce the amount of coffee...
      Your machine has an e61 group head, therefore the nominal size is 58mm (actual size will differ which is where people get confused). The handle doesn't necessarily need to be at 6 when brewing. If the machine has not long been serviced the group gasket is probably new and will still be wearing in. When inserting the portafilter don't force it, just push it until its firm. It just needs to be in far enough that it can't pop out when in use.
      It's hard to know for sure, but your basket is probably a modern double shot with a capacity somewhere between 16 and 20g. Your technique for dosing sounds fine, but you're right the dry tamped coffee bed shouldn't come into contact with the shower screen.
      It sounds like you're keen to get up to speed quickly. All the info you need is available online, but it does take some time to wade through it. Maybe you should consider doing a home barista training course at your nearest site sponsor or reputable dealer. I haven't done one, but many CS members have and everyone has said that they're worth every cent.
      Have fun, enjoy the journey.

      Comment


      • #4
        Originally posted by LeroyC View Post
        It sounds like you're keen to get up to speed quickly. All the info you need is available online, but it does take some time to wade through it. Maybe you should consider doing a home barista training course at your nearest site sponsor or reputable dealer. I haven't done one, but many CS members have and everyone has said that they're worth every cent. Have fun, enjoy the journey.
        Terrific advice. +1 for the suggestion of a home barista course, unless funds are tight.

        Hi MTAT, and welcome! I'm relatively new here too. Like yourself, I'm as patient as a little whippersnapper on Christmas morning when it comes to "getting the facts", and fully understand how frustrating it is having to wade through the forum. However, joining Coffee Snobs (and Home Barista) has reinforced with staggering whiplash finality just how much I don't know about the art of coffee making.

        As you wade through these threads in your Wellingtons, you'll realise that many of them sprout little tangents along the way. They pile up, and pile up, and pile up a bit more.....and just when you think you're about to strike gold, up pops a dead end. Did you ever see the film Memento, and try to make sense of it? That's the effect I'm talking about.

        But Leroy's right - there's often a long learning curve, and the less you rush it, the better. We'll help you out as much as you can, so dive in and don't be afraid to ask questions (even if the odd brittle senior member does spring up to remind you that you should have done your research, and that your question has already been asked a million times by a swarming cavalcade of lesser mortals).

        Leroy, please correct me if I'm wrong here...

        The E61 head group on the Millennium is 58mm, therefore you should probably use a matching 58mm tamper. If your tamper currently fits, then it's probably 58mm.

        Your filter basket can hold up to 18g of coffee (a standard double shot). Many people feel that's the optimal dose (although at some stage you may wish to experiment and figure out what dose best suits your taste).

        Regardless, when starting out, it's best not to (over)fill the basket so the puck touches the shower screen and leaves an imprint after pulling the shot. Sometimes baskets work at higher doses, but it's a lot easier to begin with the assigned dose.
        Last edited by BalthazarG; 8 January 2017, 11:44 PM.

        Comment


        • #5
          All good stuff.
          I think we should relax and follow a few simple steps that will get us comfortably into the right space. Then of course come the fine tuning - this become the challenge because there are many variables outside our control.
          The fineness of the grind depends on:
          The amount of grinds (as above - so fill so that a 5cent piece resting on the tamped grinds is not impressed when the group handle is locked in place)
          The tamp pressure be consistent (Bathroom scales were used at a barista school I attended)
          Now time the extraction. It should be around 60ml in 30 secs.(sometimes 40 in 20 works)
          ***** If not adjust the fineness of the grind.******
          This should bring you into the right space for playing or stressing for a god-shot.
          The beans (less than a month from roast) will have a significant bearing on what is in the cup.
          Enjoy, enjoy.

          Comment


          • #6
            Originally posted by dumiya View Post
            All good stuff.
            I think we should relax and follow a few simple steps that will get us comfortably into the right space. Then of course come the fine tuning - this become the challenge because there are many variables outside our control.
            That's it, David! Hear, hear...

            I recognise this problem so much in myself (ie. wanting to micromanage every single little step in the process to my liking). If you're the sort of person who likes to read and learn as much as possible, it's easy to overload the old "watch and chain".

            Taking a few steps back and learning to enjoy the journey does wonders, if you can manage it without falling prey to fear-of-losing-control-o-phobia.

            Comment


            • #7
              Awesome advice there guys, will definitely take it slow as I already know from the start that this is a long journey and it will take (lots of) practice.

              @Balthazar: One question about the dose. If I fill it to the brim then brush off with the back of a knife then it will be about 20gr. Then if I have to reduce it, would the tamping be uneven or harder to manage?

              I just found out there's a home Barista school on Enmore road with lots of good review, will definitely check it out.

              Cheers
              T

              Comment


              • #8
                Originally posted by MTAT View Post
                @Balthazar: One question about the dose. If I fill it to the brim then brush off with the back of a knife then it will be about 20gr. Then if I have to reduce it, would the tamping be uneven or harder to manage?
                Hi T,

                That's a very good question. No, I don't think a larger dose would make tamping harder to manage or more uneven. However, not performing some form of distribution before tamping creates the risk of tamp unevenness.

                I'll briefly list a few distribution methods below for you to research, because if I explained them in detail the post would never end.

                * Tapping the portafilter on the bench a couple of times (to level the surface of the puck).

                * WDT/Weiss Distribution Technique (https://www.youtube.com/watch?v=II8v2eEJlRY), followed by grooming the dose like you did with the back of your knife (don't quote me on this, but you may be more accurate using a specific dosing tool: Scottie Callaghan Home Dosing Tools).

                * NSEW (North South East West) method
                (basically grooming the dose with your finger in different directions before finally swiping it off the edge of the basket).

                Precision aside, I find those last two methods tantamount to excessive preening. Personally, I intend to make use of both a Scottie Callaghan dosing tool, and an OCD (Ona Coffee Distributor) to simplify my routine.

                However, being reasonably expensive (one version is $165, the other is $210), I'm slightly hesitant about recommending the OCD to others.

                Hope that gets you off to a flying start!
                Last edited by BalthazarG; 9 January 2017, 02:26 PM.

                Comment


                • #9
                  Hi, I use the coffee-catcha below exclusively. It is not as deep as the yoghurt cup and expensive (currently $79.99, mine were $75). I have been using them for more than a year. They work for me. I hope the reference works.

                  Coffee Catcha - Di Bartoli

                  Comment


                  • #10
                    Originally posted by dumiya View Post
                    Hi, I use the coffee-catcha below exclusively. It is not as deep as the yoghurt cup and expensive (currently $79.99, mine were $75). I have been using them for more than a year. They work for me. I hope the reference works.

                    Coffee Catcha - Di Bartoli
                    Whoops should have mentioned that. Good one.

                    I'd actually be far more inclined to use the Catcha than I would the WDT method (i.e. the "yoghurt cup"). I don't imagine the extra depth of the cup would necessarily make it a superior levelling tool.

                    Comment


                    • #11
                      Originally posted by K_Bean_Coffee
                      Great gadget if you have a grinder that sprays a little. Pricey, but great.
                      What isn't pricey these days, eh, Paul?

                      Comment


                      • #12
                        Originally posted by K_Bean_Coffee
                        .....potatoes. and rice.
                        Yeah, but who needs that!?

                        Comment


                        • #13
                          I use a non stick dariol mould that I cut the bottom off, $2.95 from Victoria's Basement. It is the perfect fit for a 58mm portafilter, and the perfect depth for the grinder.
                          Click image for larger version

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                          • #14
                            Wow great stuffs Caps. I love DIY so will definitely give that a shot Nice Porta handle btw.

                            I checked out a barista course in Black Market Coffee which has a good review though a bit pricey (for now) and i'm sure it will be 100% worth it. In the mean time I'll just have to learn at the cost of the beans and lots of patient.


                            Should I keep adjusting the grinder to finer until I get the right flow rate? I know this question might have been asked a million time and I know that for the grind size you just have to trial and error to get it right. Although the guys at the roaster (where I bought my beans from) recommended about 40 seconds

                            Any other DIY that I should try on (maybe at a later stage)

                            Comment


                            • #15
                              Quote: Should I keep adjusting the grinder to finer until I get the right flow rate? I know this question might have been asked a million time and I know that for the grind size you just have to trial and error to get it right. Although the guys at the roaster (where I bought my beans from) recommended about 40 seconds.

                              Not sure how many mls in 40 secs. It seems a bit long to start with.
                              What we are looking for is one variable that can be adjusted until you get onto the right area.

                              So amount of grinds need to be constant
                              The tamp pressure needs to be constant
                              The amount of extraction mls in the amount of time is the goal.
                              ***** The variable is the grind. So adjust the grind until you achieve -
                              I suggest (splitting the difference) 50 mls in 25 seconds.
                              This will take quite a few tries don't be discouraged.

                              Now this just a starting point to see what it tastes like
                              Stronger try 60 mls in 30 secs.
                              Then try the suggested 60?mls in 40 secs.
                              The only adjustment you make is with the grinder

                              I was never told this, or if so it was never clear, or I was just to dumb - probably all three,

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