Hi all, it's been a while since my last post. We ended up buying the ECM Mekanica Slim as a gift to ourselves and have been busy learning and drinking coffee. :-) I'm amazed how much coffee we have gone through, both drinking and wasting...
I've come to realize that I never really knew how to taste espresso (being mostly a milk based drinker) and just enjoyed them made by somebody else. The milk based drinks I am making now are equal or better than most coffee shops we frequent.
But, I have a dilemma. The milk is masking a lot of "sins" in my brew, which I could live for now, but I really want to perfect and appreciate the espresso. I can't quantify what is causing the bad tasting shot and need help. I just want a well balanced shot that has natural sweetness. I'm finding it hard to tell difference between sour and bitter. Just shoot me now....
I've tried to be very consistent with dose, 18gm in a double filter and scales. I've tried to dial in grind so that I get out 60ml in 25-30secs. Starting time from pump start and also first drip.
I've tried to dial in grinder (BSG pro) for a yield of 36 gm with no success. I've tried a few different yields above and below for test but not sure if any improvement.
Oh yeah, and I only see a very thin layer of crema, 3mm, but it floats for a while.
I make sure to tap the porter filter and check for level tamp and distribution of coffee and do a flush before brew of the group head. The coffee beans I'm using were roasted 30 December and I'm single dosing.
Now I question myself, does the coffee taste good and I just don't know it or is it something else? I feel like I'm getting more confused as I go.... Any ideas?
I'm thinking of visiting a coffee shop and asking for a blind espresso test of sour, bitter and dialed in espresso shots to help me out. Would that work?
I've come to realize that I never really knew how to taste espresso (being mostly a milk based drinker) and just enjoyed them made by somebody else. The milk based drinks I am making now are equal or better than most coffee shops we frequent.
But, I have a dilemma. The milk is masking a lot of "sins" in my brew, which I could live for now, but I really want to perfect and appreciate the espresso. I can't quantify what is causing the bad tasting shot and need help. I just want a well balanced shot that has natural sweetness. I'm finding it hard to tell difference between sour and bitter. Just shoot me now....
I've tried to be very consistent with dose, 18gm in a double filter and scales. I've tried to dial in grind so that I get out 60ml in 25-30secs. Starting time from pump start and also first drip.
I've tried to dial in grinder (BSG pro) for a yield of 36 gm with no success. I've tried a few different yields above and below for test but not sure if any improvement.
Oh yeah, and I only see a very thin layer of crema, 3mm, but it floats for a while.
I make sure to tap the porter filter and check for level tamp and distribution of coffee and do a flush before brew of the group head. The coffee beans I'm using were roasted 30 December and I'm single dosing.
Now I question myself, does the coffee taste good and I just don't know it or is it something else? I feel like I'm getting more confused as I go.... Any ideas?
I'm thinking of visiting a coffee shop and asking for a blind espresso test of sour, bitter and dialed in espresso shots to help me out. Would that work?



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