Hi all
I have been experimenting a lot today with my new Galatea (no one has commented on my take on Dali in the older topic, oh well). Im trying to get my grind and tamp right as it needs to change from my Silvia. The shots are good from the Galatea but could be better. I have tried today differing grinds with the Weis technique using a needle, with and without a mid-tamp, and Anyhow I have some pics here I would like advice on.
- Bean is Ethiopian Harrah, nunu nicely made me a kg so I have lots to play with. 5 days rest.
- Basket is a double one, 24 mm deep.
- Grinder is a Rocky, doserless. It does clump a bit.
- Tamping method. I generally fill with wiggling of the PF against the prongs to distribute. A light tap on bench then brush off flat with a chopstick. Then tamp with Espro tamper.
Headspace: Some sites advocate to have some headspace above the coffee, i.e. a gap between the coffee and the screen. With my Silvia I always filled till I got the small impression of the screw in the puck - absolutely no headspace. With the Galatea one gets no impression but I would have thought one would fill till it just touched the screen. I tried a few with some headspace but I think one ends up just underdosing. Pic 1 shows the puck that had headspace. It looks like flowing water has patterned the surface. The coffee from this was just acceptable. Pic 2 shows a puck with no headspace. Question: for an E61 machine should one have headspace?
Crema Bubbles: In some of my shots I get largish bubbles in the crema, Pic 3. Other shots have smoother appearance to the crema and less bubbles, Pic 4. Shots with bubbles in the crema also tend to have a darker crema. Question: Is the darker crema and bubbles indicative of too high a temperature of extraction?
Flushing: I have seen the videos of the HX water dance and the cooling flush. It shows spitting of hot water which then settles down indicating the temp is now stable and correct for a shot. With my Galatea if its been on for a while and I open the brew handle I get steam from the water coming out the brew head but no spitting like the videos. I can let it run but there is really no change to the water exiting the group head. I therefore just flush about 50mL to 1/2 fill the espresso cups just before a shot. Question: Does anyone with a Galatea see really hot water spitting like the videos show.
Mike

I have been experimenting a lot today with my new Galatea (no one has commented on my take on Dali in the older topic, oh well). Im trying to get my grind and tamp right as it needs to change from my Silvia. The shots are good from the Galatea but could be better. I have tried today differing grinds with the Weis technique using a needle, with and without a mid-tamp, and Anyhow I have some pics here I would like advice on.
- Bean is Ethiopian Harrah, nunu nicely made me a kg so I have lots to play with. 5 days rest.
- Basket is a double one, 24 mm deep.
- Grinder is a Rocky, doserless. It does clump a bit.
- Tamping method. I generally fill with wiggling of the PF against the prongs to distribute. A light tap on bench then brush off flat with a chopstick. Then tamp with Espro tamper.
Headspace: Some sites advocate to have some headspace above the coffee, i.e. a gap between the coffee and the screen. With my Silvia I always filled till I got the small impression of the screw in the puck - absolutely no headspace. With the Galatea one gets no impression but I would have thought one would fill till it just touched the screen. I tried a few with some headspace but I think one ends up just underdosing. Pic 1 shows the puck that had headspace. It looks like flowing water has patterned the surface. The coffee from this was just acceptable. Pic 2 shows a puck with no headspace. Question: for an E61 machine should one have headspace?
Crema Bubbles: In some of my shots I get largish bubbles in the crema, Pic 3. Other shots have smoother appearance to the crema and less bubbles, Pic 4. Shots with bubbles in the crema also tend to have a darker crema. Question: Is the darker crema and bubbles indicative of too high a temperature of extraction?
Flushing: I have seen the videos of the HX water dance and the cooling flush. It shows spitting of hot water which then settles down indicating the temp is now stable and correct for a shot. With my Galatea if its been on for a while and I open the brew handle I get steam from the water coming out the brew head but no spitting like the videos. I can let it run but there is really no change to the water exiting the group head. I therefore just flush about 50mL to 1/2 fill the espresso cups just before a shot. Question: Does anyone with a Galatea see really hot water spitting like the videos show.
Mike



Just my 2cents
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