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  • #16
    @dumiya
    great stuffs and thanks again for the reinforcement. (I believed) I have managed to fix all others element and only need to adjust the grinder size. Of course this is at the cost of 2 bags of beans.

    1. Fixed the dose to be 18gr exact (kitchen scale)
    2. Same tamping technic
    3. Using timer to time aiming at 25, 30 then 40 sec. (recommended 40 sec was for 60ml)
    4. The only thing left will be the grinder size which I think I am closed to getting the right size.

    Few questions for everyone (these are really dumb questions so be warned)

    Do you always use the double basket? (assuming Yes)
    Does this mean you always drink a double shot everytime?
    Should I try to work with a single basket? Or using a single basket in a double sprout? (my guess will be preferably not )

    Cheers

    T

    Comment


    • #17
      Originally posted by MTAT View Post
      @dumiya
      great stuffs and thanks again for the reinforcement. (I believed) I have managed to fix all others element and only need to adjust the grinder size. Of course this is at the cost of 2 bags of beans.

      1. Fixed the dose to be 18gr exact (kitchen scale)
      2. Same tamping technic
      3. Using timer to time aiming at 25, 30 then 40 sec. (recommended 40 sec was for 60ml)
      4. The only thing left will be the grinder size which I think I am closed to getting the right size.

      Few questions for everyone (these are really dumb questions so be warned)

      Do you always use the double basket? (assuming Yes)
      Does this mean you always drink a double shot everytime?
      Should I try to work with a single basket? Or using a single basket in a double sprout? (my guess will be preferably not )

      Cheers

      T
      I really wouldn't bother with the single basket. It makes life easier in that you don't have to change grind back and forth every time you switch between single and double basket. Also it is much harder to get consistent shots due to the tapered shape. Personally I like double shots that would qualify as ristrettos by volumetric definition, but measure about 33-36 grams out of 17 grams of ground coffee, which makes them "normales" by weight-based standards.

      Comment


      • #18
        All good.
        Don't use the single basket. Only drink one shot, discard the other if you wish.
        Everything depends on what you want in the cup.
        I like a fairly light, sweetish taste chocolate overtones with a nice delayed euforia.
        I find too long an extraction overloads it with caffeine and tastes bitter - like most coffee you get these days.
        It is the first darker creama that is good so long as it wasn't choked on the way out (taking too long)
        But each to his own. This is the search for the god-shot and it will be different for every one.
        My time/amount markers are really the start, but at least you have drinkable coffee on the way
        The markers are a quicker way to get into the right zone and do save heaps of beans and frustration.

        Other 'snobs' will have other ways, some stress me out, others don't fit my way of doing things.
        Do have fun with it - laugh - a really bad shot might work as a weed killer
        I was offered a coffee in a nursing home recently that I suspect was designed to create vacancies. I was fortunately given it in a take away cup - I hope the shrub survived

        Comment


        • #19
          Originally posted by dumiya View Post
          ............a really bad shot might work as a weed killer
          I was offered a coffee in a nursing home recently that I suspect was designed to create vacancies. I was fortunately given it in a take away cup - I hope the shrub survived
          Hahahaha. Weed killer.

          Nursing homes work in mysterious ways...........

          Comment


          • #20
            Originally posted by dumiya View Post
            All good....
            Do have fun with it - laugh - a really bad shot might work as a weed killer
            I was offered a coffee in a nursing home recently that I suspect was designed to create vacancies. I was fortunately given it in a take away cup - I hope the shrub survived
            Haha love it. One thing for sure is that my drain is very clean by now with all the coffee ground and unwanted shots in there.

            Will look for a pair of measuring shot so at least I know if i'm there or not.

            I have seen some using the kitchen scale to measure their drink/volume. I see it has a some option but not sure if it really works. ie weight, milk and water.

            Happy espressoing everyone!!!

            Comment


            • #21
              If you're in the Enmore area you're not that far from Di Bartoli at Bondi Junction. They're home coffee specialists and would be a great place for you to pop in to to maybe buy some accessories, some fresh coffee or book yourself into one of their home barista training courses.

              Comment


              • #22
                Will definitely check them out when I'm around Bondi.

                Yesterday I was able to produce a more consistent shot at least I got the same amount of coffee (60ml) in about 25s. Which I will keep doing for a while until adjusting the grinder again.

                I found it quite enjoyable and rewarding to learn everything from scratch yourself. Knowing that there are tons of help here and as long as you keep trying you'll get there (eventually).

                Cheers everyone!!!

                Comment


                • #23
                  Originally posted by MTAT View Post
                  @dumiya
                  great stuffs and thanks again for the reinforcement. (I believed) I have managed to fix all others element and only need to adjust the grinder size. Of course this is at the cost of 2 bags of beans.

                  1. Fixed the dose to be 18gr exact (kitchen scale)
                  2. Same tamping technic
                  3. Using timer to time aiming at 25, 30 then 40 sec. (recommended 40 sec was for 60ml)
                  4. The only thing left will be the grinder size which I think I am closed to getting the right size.

                  Few questions for everyone (these are really dumb questions so be warned)

                  Do you always use the double basket? (assuming Yes)
                  Does this mean you always drink a double shot everytime?
                  Should I try to work with a single basket? Or using a single basket in a double sprout? (my guess will be preferably not )

                  Cheers

                  T

                  good job with the scales - I weigh the beans out to 18g and then grind and put into portafilter.

                  I then use an espresso scale (get one it's awesome for coffee) like this https://www.coffeeparts.com.au/brewista-smart-scale

                  the espresso scale weighs the dose in the cup and the shot time. I aim for 36g in cup in around 30 seconds.

                  Check out sensory Lab coffee in melbourne they have give a coffee recepie with their beans, eg use x about coffee and extract in y time for z amount in cup

                  Comment


                  • #24
                    Hi all,

                    Some updates on the situation

                    I have been gaining a bit more consistency, crema colouring, volume (60ml/20secs), 2:1 weight ratio (36:18) pretty much most of the time now.

                    Few more stupid questions please

                    Do you adjust your grinder (finer) when you have less and less bean? I tend to leave only a few cups in the grinder and top up when I see there wont be enough for another pull.

                    Is it advisable to keep top up my grinder or just dump the whole 250gr in there if I can finish it in a couple of week?

                    Cheers T

                    Comment


                    • #25
                      Originally posted by MTAT View Post
                      Hi all,

                      Some updates on the situation

                      I have been gaining a bit more consistency, crema colouring, volume (60ml/20secs), 2:1 weight ratio (36:18) pretty much most of the time now.

                      Few more stupid questions please

                      Do you adjust your grinder (finer) when you have less and less bean? I tend to leave only a few cups in the grinder and top up when I see there wont be enough for another pull.

                      Is it advisable to keep top up my grinder or just dump the whole 250gr in there if I can finish it in a couple of week?

                      Cheers T
                      As your grinder doesn't have a tinted hopper any beans stored in there will be exposed to light. Light is one thing that will cause them to age faster so I'd suggest you only keep enough in there for one day (maybe 2 at the most if this is easier). Ideally the hopper will be close to empty at the end of the day and you can top it up each morning. Keep the rest of your beans in an air tight container of some in a cool place such as low down in the pantry or a kitchen cupboard. If the coffee you're buying is sold in a bag with a ziplock seal and a one way valve these are ideal for storage.
                      Yes your grinder will need to be adjusted regularly. This is due to a variety of reasons such as the amount of coffee in the hopper, how fresh it is and the ambient temperature, but mostly due to the type of coffee you're using. When you change to a new coffee you will almost always have to adjust the grinder.
                      Finally, a 20sec shot is quite fast unless that's 20secs from when you see the first drops of coffee. Ideally you should be aiming for a 25-30sec shot at the fastest. This is counted from when you turn the pump on until you stop the shot, and is made up of roughly 5-10sec of no flow at the start and 15-25sec of flow from the portafilter.
                      I often share the YouTube clip below from site sponsor Jetblack as while parts of the process such as distribution and tamp are a bit rough and ready it shows a great example of what a nice ristretto shot should look like. It's stopped at 24sec as you can see from the counter on the machine but could probably have been allowed to go for another 3-5sec at least in my opinion. Try to aim for something that looks like this as a minimum.

                      https://youtu.be/1wGNOLR3yh8

                      Comment


                      • #26
                        Thank you Leroy... watched the video and so happy that I still have ... sheet load of practices to do.

                        Ok now I need some help to trouble shoot. I have kept all other variables the same (dose 18gr, tamp pressure, wet:dry weight ratio (2:1), etc) and change only the grind size.

                        Here's what I find which i'm a bit lost of what to adj next

                        From 20secs for 60ml (obviously too fast) i adjust the grinder to 0.5 point finer here are the changes

                        It went from 5sec flow starts to 10-15 sec flow start and I can get 60ml in 40-50 sec which seem to be burnt. I could also see the puck was burnt at the bottom part.

                        Should I :

                        1. Go back the previous grind size and increase the dose? ie to 19gr?
                        2. Other suggestion

                        Comment


                        • #27
                          Dont stress the exact timings dosings etc, dont forget to be driven by taste. I find the bean itself will have its own oddities or profile. I've given up measuring other than my dosing grind I'm dialing in a new bag of beans. Other than that I go by look/feel.

                          Comment


                          • #28
                            Originally posted by MTAT View Post
                            Thank you Leroy... watched the video and so happy that I still have ... sheet load of practices to do.

                            Ok now I need some help to trouble shoot. I have kept all other variables the same (dose 18gr, tamp pressure, wet:dry weight ratio (2:1), etc) and change only the grind size.

                            Here's what I find which i'm a bit lost of what to adj next

                            From 20secs for 60ml (obviously too fast) i adjust the grinder to 0.5 point finer here are the changes

                            It went from 5sec flow starts to 10-15 sec flow start and I can get 60ml in 40-50 sec which seem to be burnt. I could also see the puck was burnt at the bottom part.

                            Should I :

                            1. Go back the previous grind size and increase the dose? ie to 19gr?
                            2. Other suggestion
                            That could be because the Anfim KS is a stepped grinder and although you're only moving one step it's far enough to cause problems. I owned a KS in the past and was really impressed with it. I occasionally struck this sort of issue due to the steps, but it was rare.
                            So yeah, this is where a bit of experience comes in and you can start to adjust multiple variables at once. Doing what you suggested is a good start, but obviously will only work if your filter basket is big enough to hold 19g. I suggest you work out max amount your basket can hold by using the nickel test. Remember you don't want the dry coffee puck touching the shower screen before you start the shot. The other option obviously is to do the opposite- leave the grinder where it is and reduce your dose to 17g. Personally I prefer a slower, longer extraction so this is what I'd do, but that very much depends on the coffee you're using and your personal taste.

                            Comment


                            • #29
                              Ok so finally I have made it to 35sec for 60ml and good colouring. Taste wise was good without any bitterness of burnt coffee.

                              Another dumb question please. When measuring 60ml do you count the crema? Ie when pouring I would aim to stop when crema reaches 60ml or slightly more to make up of foam volume?



                              Comment


                              • #30
                                Originally posted by MTAT View Post



                                Mmm. That looks good MTAT.

                                I'll let the experts answer your latest questions.

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