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Thread: Ultra-oily espresso

  1. #1
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    Ultra-oily espresso

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi guys,

    Made my morning cuppa today and had some rather unusual results. The extraction was quite slow, probably didnt start dripping until about 20 seconds after pump on. However I dont remember the grind being finer than usual, or the tamp deeper than usual. What really surprised me was the globules of oil I saw in the cup once it had finished. See below. It looks as though the cups just been used to store the drains of a Sunday roast!

    I had no idea what could have caused this so I sinked it and tried again after cleaning the grind chute, the tamper, mug, portafilter, basket, group etc to remove whatever may have been causing it. Second time around was much the same. The photos actually of the second cup which was not as bad as the first.

    The beans I used were Espresso Perfetto from Alan Frew, and Ive used half this bag already with never having seen these results. I then cleaned again and made one with Espresso LAC Blend and that was fine, though still a little slower than it should be.

    What would be causing this? I could imagine the slow extraction process may have brought more oils out or something but Ive had slow brews before and have never seen even a skerric of this. Ive also used this blend many times before, and the last cup I made with this blend was normal rich crema. The taste wasnt particularly pleasant, but I wouldnt say burnt.

    Greg


  2. #2
    TC
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    Re: Ultra-oily espresso

    Yes Greg- Typical of a massive overextraction....The pour was waaaaay too slow. This is quite common...

    Chris

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    Re: Ultra-oily espresso

    Humid morning? That will have an impact on the extraction. Id stop the shot way before 20 seconds if nothing is coming out.

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    Re: Ultra-oily espresso

    Thanks Chris. Im just curious as to why Ive never seen it before though. Ive often overextracted before when starting with new beans and the crema has always been relatively intact; maybe the oil globules were underneath the crema, and here there was none to hide it or something?

    Nunu: Yes I figured something had gone wrong but figured Id let it go anyway. The results were surprising! Its a little humid here in Perth but not excessively so.

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    Re: Ultra-oily espresso

    A small change in humidity will affect the extraction. If you have a closed kitchen, try a test with the windows and door closed. First, grind and pull a shot normally, then try one with a pot of boiling water on the stove without the hood on. Youll notice a drastic difference in the extraction of the shot.

  6. #6
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    Re: Ultra-oily espresso

    Behmor Brazen - $249 - Free Freight
    I agree with Chris and Nunu too, Greg.

    Very occassionally I have seen the commercial machine pull a shot like that and it usually comes when the humidity is up out here. I just adjust the grind so that the machine isnt choking up so much and get a much better pour.

    When we can go from about 14% humidity to about 40% humidity at times. Yes, its a big jump and the coffee really is the best gauge that tells me that that has happened! Frustrating as you think youve done everything to forumula and then end up with that result which you have to dump! Ah well, the joys of making coffee! ;)



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