As per advice from the forum, Ive bought a better grinder than I initially anticipated and gotten the Smart Grinder.
Im having some issues getting it all dialed in and it seems to revolve around my tamping style.
Im currently working with a cheapie loaner Sunbeam, an older EM3800.
Until now Ive mostly been buying pre-ground beans from a coffee guy in Brisbane who runs a roastery/cafe.
Prior to the BCG800 I would fill the portafilter, tamping hard and evenly until I had a smooth level surface. Provided the portafilter was full and the tamp hard I would get a few seconds of a darker, thicker pull before the massive crema came in - Im assuming from the pressurised portafilter.
No problems, decent-ish coffee.
Enter the BCG800.
Im a designer by trade, but Im a data-centric one. So whether Im optimising a shopping cart or figuring out my new grinder I try to change only one variable at a time. Measure and adjust.
So Im filling the portafilter to the same volume and tamping the same way as with the pre-ground beans (although the beans themselves are different, thats a variable I cant control).
- I start with the coarsest espresso grind: bitter water
- Up a couple of notches: bitter water
- Up a few more: more like coffee, but still watery and bitter
- Finest it will go: almost the same as what Im used to with pre-ground beans, but still not as thick as Id like
My wifes been talking with the aforementioned coffee guy in Brisvegas and he certainly pulls a mean brew, so he should know what hes talking about. The wife says that he recommends knocking the portafilter after dosing and then a polish only - no hard tamping.
Ive read the threads on here about to knock or not to knock and also on the value of polishing - but I havent come across one yet that has recommended no hard tamping at all.
Needless to say Im skeptical, but given that I must listen to my wife regardless I give it a try.
The Sunbeam chokes.
So I back the BCG800 off a couple of notches and try again - the result is full of fines, the basket is clogged with em.
After a few more tries Im back to near the coarsest espresso setting before it starts behaving more like the finest setting with hard tamping.
Im not ashamed to admit I dont understand this at all.
Why would the Sunbeam behave normally on the BCG800s finest setting with hard tamping, but choke badly with only a light polish and no tamping?
Ive emailed Breville about getting the shim kit - thought Id try an even finer setting with a hard tamp and see how that goes. (Is there anything I can do to expedite getting one?)
I also want to try and get some freshly roasted beans. Theres a cafe in town that stocks Veneziano, so thats probably a good start. And I think theres a local roaster that shows up to the farmers market on Sunday.
But ideally I just want to understand what I can do to improve the process. Long term I want to upgrade to a Presso or even a nicer machine, but for now Im stuck with the Sunbeam until I can convince my wife that the Smart Grinder was a good investment.
Im having some issues getting it all dialed in and it seems to revolve around my tamping style.
Im currently working with a cheapie loaner Sunbeam, an older EM3800.
Until now Ive mostly been buying pre-ground beans from a coffee guy in Brisbane who runs a roastery/cafe.
Prior to the BCG800 I would fill the portafilter, tamping hard and evenly until I had a smooth level surface. Provided the portafilter was full and the tamp hard I would get a few seconds of a darker, thicker pull before the massive crema came in - Im assuming from the pressurised portafilter.
No problems, decent-ish coffee.
Enter the BCG800.
Im a designer by trade, but Im a data-centric one. So whether Im optimising a shopping cart or figuring out my new grinder I try to change only one variable at a time. Measure and adjust.
So Im filling the portafilter to the same volume and tamping the same way as with the pre-ground beans (although the beans themselves are different, thats a variable I cant control).
- I start with the coarsest espresso grind: bitter water
- Up a couple of notches: bitter water
- Up a few more: more like coffee, but still watery and bitter
- Finest it will go: almost the same as what Im used to with pre-ground beans, but still not as thick as Id like
My wifes been talking with the aforementioned coffee guy in Brisvegas and he certainly pulls a mean brew, so he should know what hes talking about. The wife says that he recommends knocking the portafilter after dosing and then a polish only - no hard tamping.
Ive read the threads on here about to knock or not to knock and also on the value of polishing - but I havent come across one yet that has recommended no hard tamping at all.
Needless to say Im skeptical, but given that I must listen to my wife regardless I give it a try.
The Sunbeam chokes.
So I back the BCG800 off a couple of notches and try again - the result is full of fines, the basket is clogged with em.
After a few more tries Im back to near the coarsest espresso setting before it starts behaving more like the finest setting with hard tamping.
Im not ashamed to admit I dont understand this at all.
Why would the Sunbeam behave normally on the BCG800s finest setting with hard tamping, but choke badly with only a light polish and no tamping?
Ive emailed Breville about getting the shim kit - thought Id try an even finer setting with a hard tamp and see how that goes. (Is there anything I can do to expedite getting one?)
I also want to try and get some freshly roasted beans. Theres a cafe in town that stocks Veneziano, so thats probably a good start. And I think theres a local roaster that shows up to the farmers market on Sunday.
But ideally I just want to understand what I can do to improve the process. Long term I want to upgrade to a Presso or even a nicer machine, but for now Im stuck with the Sunbeam until I can convince my wife that the Smart Grinder was a good investment.

Comment