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Starting my coffee journey - what should I buy?

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  • #16
    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?

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    • #17
      never under estimate the value of a lesson from a trained barista.
      There may well be a coffee roaster local to you that provides 2 -4 hour lessons on the basics.
      That will give you the opportunity to both taste test and get some tips on your prep
      good luck
      learning is half the fun
      PS nice machine, I have one, love it

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      • #18
        Two things:
        1. Sounds to me like you've reached the limits of your BSG.
        2. Have you tried pulling some salami shots to guide your tastebuds? Extremely helpful reference points. https://youtu.be/2aD33p4_fJo

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        • #19
          Squibcakes, you have to be confident your machines are up to making good espresso, that your beans aren't stale, and that your technique is right.

          I'd say the grinder could be better. Your beans, if roasted properly are under 2 weeks old and should be ok.

          I'd say extracting 60ml from 18 grams wouldn't produce the best result and I'd aim for about 36 ml--grams actually--from the 18 g of beans.

          But 3 ml of short-lived crema definitely is an indication that something is amiss.

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          • #20
            Originally posted by flashpixx View Post
            PS nice machine, I have one, love it
            Me too! I'm amazed how good the steam output is! Did you keep the standard filter baskets and if so, what dose did you find best for the double?

            I noticed the pressure gauge read a little over 10bar on back flush from new. Same for pulling shot. I turned the screw a little so my pressure gauge is reading just under 10 on back flush and 9 on shot. Does this sound right?

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            • #21
              Originally posted by level3ninja View Post
              Two things:
              1. Sounds to me like you've reached the limits of your BSG.
              2. Have you tried pulling some salami shots to guide your tastebuds? Extremely helpful reference points. https://youtu.be/2aD33p4_fJo
              I'm afraid of that to, but with my newbie skills, I find it hard to believe I've reached the limit of this grinder already.... I'm very keen for a new grinder, and taking time to work out what I want, single dose grinder like the niche, or a timed grinder like the profitc T64...

              I actually saw that video a few weeks ago and forgot all about it. I'll give it a try. Thanks!

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              • #22
                Originally posted by robusto View Post
                I'd say extracting 60ml from 18 grams wouldn't produce the best result and I'd aim for about 36 ml--grams actually--from the 18 g of beans.

                But 3 ml of short-lived crema definitely is an indication that something is amiss.
                Yeah it doesn't seem right. The 36gm shot does taste better than the 60ml shot, so I think I will hover around there. The crema issue could be down to the beans or the grinder.....

                Comment


                • #23
                  Congrats on the purchase, excellent machine.
                  Unless the burrs are blunt or there is a machine fault I’d doubt the grinder is the issue.
                  I’d suggest 18g might be a bit low for those double baskets. I’m usually about 20g in those, depending on beans.

                  The crema May be a result of the beans you are using. Crema is also not a sign of a good coffee.
                  A good crema is the sign of some beans or roast depth, not necessarily flavour. Crema by itself I’d not overly tasty in my opinion.

                  I’d suggest finding a good roastery who does training with your machine/grinder combo.
                  There is really no point learning on a commercial set up for home use. Some skills are transferred but if you are using one home machine you’ll learn faster on that.

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                  • #24
                    Don’t forget water filtration in Brisbane.

                    Comment


                    • #25
                      I use 18g in the same machine and basket. I found 20g was hitting the screen, and the most I would use would be 19g now, but it can depend on how poorly I've roasted a bean, or the bean itself. Some take up more, or less volume for the same weight.

                      Crema is a funny thing. If your beans are really fresh you can pour heaps of it which will dissipate very quickly, but I agree with Ronin and think it is an indication of the roast, and characteristic of certain beans.
                      I drink predominantly milk coffees and the crema usually carries bitterness. When I drink Espresso I swirl it which tends to even everything out.
                      If you buy the same coffee from the same roaster you should have a lot more consistency with pours over the life of the coffee bag which should help you achieve consistent goodness.

                      Of course as soon as you think you're onto it the weather changes, and the bean grinds slightly differently making you wonder what the hell you're doing.

                      This is the way I operate.

                      Comment


                      • #26
                        Originally posted by Stan View Post
                        Don’t forget water filtration in Brisbane.
                        So true. Brisbane water is notoriously average.

                        Comment


                        • #27
                          Originally posted by doobs View Post
                          I use 18g in the same machine and basket. I found 20g was hitting the screen, and the most I would use would be 19g now, but it can depend on how poorly I've roasted a bean, or the bean itself. Some take up more, or less volume for the same weight.

                          Crema is a funny thing. If your beans are really fresh you can pour heaps of it which will dissipate very quickly, but I agree with Ronin and think it is an indication of the roast, and characteristic of certain beans.
                          I drink predominantly milk coffees and the crema usually carries bitterness. When I drink Espresso I swirl it which tends to even everything out.
                          If you buy the same coffee from the same roaster you should have a lot more consistency with pours over the life of the coffee bag which should help you achieve consistent goodness.

                          Of course as soon as you think you're onto it the weather changes, and the bean grinds slightly differently making you wonder what the hell you're doing.

                          This is the way I operate.

                          Good point mate. Really depends on the beans, and development of the roast.
                          This will also effect the solubility which in turn effects the grind size

                          Comment


                          • #28
                            Originally posted by squibcakes View Post
                            Me too! I'm amazed how good the steam output is! Did you keep the standard filter baskets and if so, what dose did you find best for the double?

                            I noticed the pressure gauge read a little over 10bar on back flush from new. Same for pulling shot. I turned the screw a little so my pressure gauge is reading just under 10 on back flush and 9 on shot. Does this sound right?
                            I actually backed off the pstat a bit so that it doesn't get as hot. Was getting boiling water from the group for a second or two on first use of the day. Used 250 ml of water to cool it down! Now running at 1.1 bar.

                            The pump runs at about 10 on a shot and a bit over 10 when flushing.

                            I use VST baskets. An 18g basket with 20g in 32 g out for my espresso, 2 x piccolo or flat white, and a 20g basket with 22g in 36g out for the Wife's Americano.

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                            • #29
                              Originally posted by Ronin View Post
                              So true. Brisbane water is notoriously average.
                              And tastes even worse...

                              Mal.

                              Comment


                              • #30
                                Originally posted by Dimal View Post
                                And tastes even worse...

                                Mal.
                                Doesn't taste bad compared to FNQ water! Now that's bad. With water filter there is no taste at all.

                                Anyway, I added an additional hardness filter to my under sink water filter to help remove scale which I use to fill the coffee machine. I did buy some water hardness strips to test the quality (dealer insisted I filter the Brissy water..), but the strips sent were 'just expired'. I'm not sure how accurate those paper test strips are, and have no confidence in the test because I get similar result with tap / filtered water. What do you think? Perhaps the first strip is a little more red?



                                Unfiltered water


                                Filtered water

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