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Headspace, crema bubbles and the cooling flush.

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  • tojo1
    replied
    Re: Headspace, crema bubbles and the cooling flush.

    Thanks KK, I can wait for a while.
    Its just that the comment by clubbi4 spooked me a bit [me being the complete novice].

    Good morning

    Leave a comment:


  • Koffee_Kosmo
    replied
    Re: Headspace, crema bubbles and the cooling flush.

    Originally posted by 283336336D5C0 link=1214654455/27#27 date=1233199194
    Thanks for the advices but I live in a regional town and its not easy to make such an exploratory visit. But I shall continue delving into discussions.
    Tojo
    The only course of action you have is to try your Rocky out on the future new machine
    If you are getting good results then your problems are solved
    I dont want to speculate any further until you eliminate a perceived problem

    KK

    Leave a comment:


  • tojo1
    replied
    Re: Headspace, crema bubbles and the cooling flush.

    Thanks for the advices but I live in a regional town and its not easy to make such an exploratory visit. But I shall continue delving into discussions.

    Leave a comment:


  • b
    replied
    Re: Headspace, crema bubbles and the cooling flush.

    Does sound like good advice. On the same line, do any of them do loaner mazzer/macap to test on existing home machines?

    Leave a comment:


  • Koffee_Kosmo
    replied
    Re: Headspace, crema bubbles and the cooling flush.

    Originally posted by 4847421C1316250 link=1214654455/25#25 date=1233137167
    Buying a more expensive grinder may fix a problem that doesnt exist. Sure the mazzer is a better grinder in terms that it has finer adjustment and the doser removes clumping, but I wouldnt buy a new grinder unless i was SURE the Rocky wasnt up to the job.

    If you are buying a new machine, talk or visit one of the sponsors on the left who would be more than happy to test a machine with your grinder. You may find your technique has a bigger impact on results than just a grinder.

    I second that
    Its good advice

    KK

    Leave a comment:


  • mbg963
    replied
    Re: Headspace, crema bubbles and the cooling flush.

    Buying a more expensive grinder may fix a problem that doesnt exist. Sure the mazzer is a better grinder in terms that it has finer adjustment and the doser removes clumping, but I wouldnt buy a new grinder unless i was SURE the Rocky wasnt up to the job.

    If you are buying a new machine, talk or visit one of the sponsors on the left who would be more than happy to test a machine with your grinder. You may find your technique has a bigger impact on results than just a grinder.

    Leave a comment:


  • tojo1
    replied
    Re: Headspace, crema bubbles and the cooling flush

    Originally posted by 657E7B7E20110 link=1214654455/23#23 date=1233135377
    Originally posted by 606F7661616A37030 link=1214654455/9#9 date=1214693792
    Originally posted by speleomike link=1214654455/0#0 date=1214654452
    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.

    Mike



    Your results would improve dramatically with a decent grinder. Keep the rocky for decaf and invest in a Mazzer Mini...

    Good Luck

    Sorry, I seem to have stuffed up a bit here!

    So, now: That response worries me quite a bit. I am a very  very newbie and I have been looking around to purchase a new machine in the Expobar, Giotto, Galatea, etc level. I have a Rocky doserless grinder which I have assumed would be adequate for any of these or similar machines. Are you saying that such a grinedr would not be appropriate/inferior/inadequate to use with these machines. My budget would only just cover the coffee machine and I dont think I can run to another grinder. But if you think I wont achieve the best result from the coffee machine I may have to rethink the whole exercise.

    Will really appreciate any thoughts from the gurus.

    Leave a comment:


  • mlaich
    replied
    Re: Headspace, crema bubbles and the cooling flush

    Ive got a convex tamper and it gives me better results than my flat one does.

    Leave a comment:


  • Koffee_Kosmo
    replied
    Re: Headspace, crema bubbles and the cooling flush

    Mike
    For the Bezzera Domus
    When I used the flat Pullman tamper I tamped down 8mm into the basket to allow for a 1mm gap at the filter screen

    It is similar with the new Barista convex tamper but the measurement is to the centre of the puck

    I find that the ideal spot is the highest guide line (handle end) of your Barista tamper
    KK

    Leave a comment:


  • pie_in_ear
    replied
    Re: Headspace, crema bubbles and the cooling flush

    Mike, to help you with dosing and clearance space I need more info. What is the pour like. Does it start slow and speed up or is it a constant speed. Does your pour hang straight from the spouts or does it curve inwards? Are you timing your pours, if so can you give an idea of what happens when.
    What does the espresso taste like?

    Leave a comment:


  • speleomike
    replied
    Re: Headspace, crema bubbles and the cooling flush

    Hi ona

    Well lots has changed. The grinder is no longer a Rocky - its now a dosered stepless Macap M4. That means the blades are sharp and the doser means I dont get clumps so no Weis technique with yogurt containers and needles :-)
    Result = flow is more smooth, thicker and sweeter.

    The other thing I found is that in my initial playing with the Galatea at home in the first few days I was using an Ethiopian coffee whereas a Brazilian one produces for me a better coffee.

    I also now have a Pullman Barista Tamper with flat base. It was hard to decide what is best amount all the theories - flat or curved. I went with flat as it was available. We really need a fibre optic cable inserted into a group head and video what goes on inside in slow motion.

    As for headspace, Im using about 1-2mm. I still havent decided what the perfect headspace is. Maybe what we need is an knurled adjustment ring on the PF so we can raise or lower the PF basket until we feel the puck touching the screen - then you stop. That way one could have zero head space but no risk of damaging the puck.

    Mike

    Leave a comment:


  • ona_rampage
    replied
    Re: Headspace, crema bubbles and the cooling flush

    Hey Mike,

    So, a number of months on, how has the experimentation gone? What sort of headspace have you worked out?

    (and sorry for the grave dig).

    Leave a comment:


  • speleomike
    replied
    Re: Headspace, crema bubbles and the cooling flush

    Hi all

    I have been slowly moving through the parameter space for grinding and tamping but still havnt got it perfect yet. Taste is not sour or bitter but its maybe acidic and flat.

    I am now using a tamper that has a convex base that better matches the screen. I found earlier that 18 gm is close to just touching the screen. Im setting a grind, grinding excess into a yogurt container, using a needle in the end of a chopstick to swirl it around and break up clumps. This flufs it up nicely. Then weighing 17-18 gm into another yogurt container. Then tipping that into the PF and levelling it off. Then tamp. I think this is pretty reproducible.

    Grinds < 11 is too fine but the puck is dryish. At 11 its OK grind but puck shows water flow marks on its surface so I think there is too much headspace. At grinds 12 and more I get blonding I think too early, at about 15 seconds.

    So I still havent nailed it. Im looking for a more viscous flow and a sweeter taste I think if that is possible with these beans.

    Mike

    Leave a comment:


  • Koffee_Kosmo
    replied
    Re: Headspace, crema bubbles and the cooling flush

    Thanks Robin
    I will most likely order one of those Barista models when they become available along with the Synesso baskets

    Thanks for the input dumiya

    KK

    Leave a comment:


  • dumiya
    replied
    Re: Headspace, crema bubbles and the cooling flush

    Hi
    re Tampers:

    I use a convex Pullman on my Giotto.  I am very happy with the results.
    The top of the un-extracted puck sits flush with the shower screen.

    David

    Leave a comment:

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