In the first instance... Try different beans..Originally Posted by 735F5F405542060963300 link=1287212279/0#0 date=1287212279Gday all
hoping someone might be able to help me to improve my coffee... *
For a long time, Ive been unable to achieve the dripping honey effect on my espresso extraction, and so I dont get that thick oily texture/mouthfeel. *I havent been overly concerned because I do get good tasting sweet shots - usually 20-25ml in 20-25 seconds + ~8-9 seconds preinfusion but theyre lacking in texture and the taste, while good, is noticeably less good than a shot made with the same (Five Senses) beans at the cafe where I buy them (he does have a Synesso though). *Same beans on his machine extract beautifully and taste fantastic, but mine always gives a thin looking pour. * I normally buy beans 1kg at a time within a week of roasting and use them up in 2.5 to 3 weeks.
So far Ive played with dosing. *Digital kitchen scales told me I was up dosing a bit much - used to dose to a mound, 2 taps and level off but that was apparently about 22g, so Ive been going 1 tap which is consistenly about 18g, but that didnt seem to help matters. *Tried grinding finer and tamping lighter but that didnt seem to have much effect either. *It extracts at about 9.5 bar according to the gauge.
I checked the temperature - CS DMM with the tc looped over the top of the basket says Im around 91-94 deg C. *(after idling a while ~150ml/15s cooling flush until end of water-dance, first shot ~94C, subsequent shots usually a bit cooler 91-92C, probably thanks to my thermosyphon restrictor). *I seem to recall that when I first installed the restrictor, that the shots seemed thinner afterwards, but thought at the time that it was probably my imagination. *is there any way that could affect it?
A mate of mine has a similar machine and I was discussing this dilemma with him. *he told me that he tried beans from a different roaster with much better results. *I havent tried that yet since I figured these beans should be fine since theyre good on the Synesso. *Ive been trying different SOs and blends. *Enjoying the different tastes but the extraction is always about the same. *crema is relatively thin too. *Its ok with the smaller surface area in my little 90ml espresso/piccolo cups, but in the 200ml flat white cups by the time I pour in the milk the crema has usually dissipated a fair bit - only covering half the surface - same on all the blends/origins Ive used lately. *The cups are always preheated with the water from the cooling flush.
Im thinking I could (should?) buy or make a naked group handle in the next coupla weeks to see if that shows up any technique issues.
any other suggestions?
I will be at teh Vs next Wednesday morning as I have stiff to do. Should have some of my special blen aged and ready to use... If ya interested..