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Thread: My Coffee Video

  1. #1
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    My Coffee Video

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    OK Here is my video of my Coffee making on YouTube. I know Im leaving myself open to all sorts of criticism here but thats the general idea I reckon. Im hoping I get some feedback.

    [media]http://www.youtube.com/watch?v=E2wZonM97kk[/media]

    One thing, I let the extraction run a few seconds longer than usual because I was a tad distracted with my attempts at doing a Cecil B DeMille.

    To me everything was pretty good including the extraction except as mentioned in an earlier post, after 20 seconds or so the extraction becomes pale and begins to run quite quickly. Im not sure why or if it really matters. All I know is that Im not too happy with my results.

    I cant drink the Espresso I make it is quite bitter without sugar.
    Ask any questions you like.
    Cheers and thanks
    Tony

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    A_M
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    Re: My Coffee Video

    Quote Originally Posted by 5863647F6C7E650B0 link=1260324481/0#0 date=1260324481
    OK Here is my video of my Coffee making on YouTube. I know Im leaving myself open to all sorts of criticism here but thats the general idea I reckon. Im hoping I get some feedback.

    http://www.youtube.com/watch?v=E2wZonM97kk

    One thing, I let the extraction run a few seconds longer than usual because I was a tad distracted with my attempts at doing a Cecil B DeMille.

    To me everything was pretty good including the extraction except as mentioned in an earlier post, after 20 seconds or so the extraction becomes pale and begins to run quite quickly. Im not sure why or if it really matters. All I know is that Im not too happy with my results.

    I cant drink the Espresso I make it is quite bitter without sugar.
    Ask any questions you like.
    Cheers and thanks
    Tony
    From ther moment I heard the pump.. Ya let it run for about 43 seconds

    I counted it at 30sec, from pump on to going a hint of pale... Then ya lefte it for another 10 plus seconds ???

    Ya also tamping at an angle..

    And how long have the beans been in teh hopper.. Something says stale beans and 10Sec over extraction...

    Just my quick observation

  3. #3
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    Re: My Coffee Video

    OK the beans should be reasonably fresh. I picked them up from the roaster 2 weeks ago and they were roasted the day before.

    Yes, I extracted too long by 5 -10 seconds and that was an error (I was distracted by my film-making) but ignoring that, note how the extraction goes pale and runs quickly after about 20-25 seconds. It takes a full 10 seconds from the time I pull the lever until the first of the extraction starts.

    The Crema looks quite good and the Puck is good too?
    Cheers
    Tony

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    A_M
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    Re: My Coffee Video

    Quote Originally Posted by 556E6972617368060 link=1260324481/2#2 date=1260326815
    OK the beans should be reasonably fresh. I picked them up from the roaster 2 weeks ago and they were roasted the day before.

    Yes, I extracted too long by 5 -10 seconds and that was an error (I was distracted by my film-making) but ignoring that, note how the extraction goes pale and runs quickly after about 20-25 seconds. It takes a full 10 seconds from the time I pull the lever until the first of the extraction starts.

    The Crema looks quite good and the Puck is good too?
    Cheers
    Tony
    But how long have they been in the hopper a couple of hrs / min or days ?? *The pour looks thin ???? *And that is often BEANS.. *Well it is for me and when I let mine get a bit old *:D

    My beans never get to 14 days post roast and depending on the packet and how often the bag is left open... Stale by 2 weeks...

    Some might age and be in a sealed bag for a week first.. Thus extended to 3 week over all.. But not that long if they are being accessed all teh time.. I usually put lots into smaller bags or decant a 250g lot at a time into a working bag.......

    Yes as to the hilighted bit above..

    Thus ya pour should end *after another 20 sec.. About 30 seconds over all from when ya hit the switch.. *

    Yours was significantly longer and it does not take much to add those less than desirable tastes.

    I often only run for 25 to 28 sec.. with a volume of about 50ml - 55ml

  5. #5
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    Re: My Coffee Video

    AM Thanks for your feedback,

    As mentioned, the extraction was a tad long. Let me ask you this... Once the extraction begins to run light in colour and faster, is that the bit that brings in the dreaded bitter taste I so often experience?

    Should I stop the extraction as soon as the colour begins to go pale even if thats earlier than 30 seconds? If you note on the video it goes pale and increases volume well before 30 seconds (between 20-25).

    Thanks
    Tony

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    A_M
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    Re: My Coffee Video

    Quote Originally Posted by 62595E4556445F310 link=1260324481/4#4 date=1260330900
    Once the extraction begins to run light in colour and faster, is that the bit that brings in the dreaded bitter taste I so often experience?
    YES..

    But start ya time from the moment ya hit the brew switch.. It is a guide...

    It goes pale a bit after 30 sec from when ya hit the run.. It was at 0.50 and from what I could see only started to go extra watery at 1.18 which is about right.. Ya stooped at about 1.31 ???

    Still think ya BEANS have something to do with it..

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    Re: My Coffee Video

    I believe that the last 15sec of your shot is depicted by your dose. So maybe you need a little more coffee in the basket or tamp a little harder.

    ps. try also tamping on the edge of your bench this will help you tamp straight and level and will also stop you from getting coffee grounds in your pour

  8. #8
    Senior Member Yelta's Avatar
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    Re: My Coffee Video

    I tend to agree with AM Shotgun, at 30 seconds after starting the pour the flow does look quite thin.
    Is it my imagination or are you using beans that are roasted very dark? the flow looks almost black while everything else in the video is very well lit, if so this could well be the cause of some of the bitter taste, as AM said, sounds like the beans to me.
    As a matter of interest do you normally drink espresso without sugar?

  9. #9
    Senior Member GregWormald's Avatar
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    Re: My Coffee Video

    The light parts on the crema indicate over-extraction.

    Try stopping as the flow lightens, at about 25 seconds or so. THE EXTRACTION TIMING STARTS WITH THE PUMP, NOT FROM THE APPEARANCE OF COFFEE IN THE CUP.

    The flow is also a bit thin, only a bit though, and should taste good if you have good beans and fresh. Try a slightly coarser grind, and maybe a bit higher dose--have you tried the "5 cent" calibration for dose?

    Be careful to tamp level.

    Try wiping excess grounds rather than sharply rapping the handle--rapping can start cracks in the puck.

    Greg


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    Re: My Coffee Video

    Quote Originally Posted by 4B646D6F78476B646B6D6F676F647E0A0 link=1260324481/5#5 date=1260332008
    Still think ya BEANS have something to do with it..
    I wouldnt discount the beans at all because they are new to me and yes they are a dark roast. Thats why Ive gone to the trouble of doing the video and numerous posts because Im so new to this high end coffee world and wasnt sure if it was me, the machine, or the beans or worse still, a bit of all of them.

    Quote Originally Posted by 4B646D6F78476B646B6D6F676F647E0A0 link=1260324481/5#5 date=1260332008
    It goes pale a bit after 30 sec from when ya hit the run.. It was at 0.50 and from what I could see only started to go extra watery at 1.18 which is about right.. *Ya stooped at about 1.31 ???
    Im not sure what you mean by this AM? What is the 1.31 number?

    Quote Originally Posted by 536F667E6B0A0 link=1260324481/7#7 date=1260339249
    Is it my imagination or are you using beans that are roasted very dark? the flow looks almost black while everything else in the video is very well lit, if so this could well be the cause of some of the bitter taste, as AM said, sounds like the beans to me
    Yes, the early extraction is almost black and doesnt look at all like some of the extraction videos Ive seen online where its more a thick creamy colour and texture.

    Ive noticed too that when I dump my Puck into the knock box. on the GH basket there is always a lip of coffee grounds around the top edge on the side where the GH is. Is that usual? I assumed it was hanging a bit because of the extra weight of the group handle but when I think about it, that seems illogical.

    Quote Originally Posted by 6863647E6B646D323C0A0 link=1260324481/6#6 date=1260338123
    I believe that the last 15sec of your shot is depicted by your dose. So maybe you need a little more coffee in the basket or tamp a little harder.
    Im not sure I can dose any more coffee into the basket at all. If I tamp too hard with more in the basket it restricts extraction to a slow drip and 60ml would take 60-90 secs.

    I think Ill buy a tin of Nescafe!!! :-[



  11. #11
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    Re: My Coffee Video

    If you look at the colour of the shot on my Avatar, that seems to be the colour a good extraction should be even if its a double... Not completely black. True?

    Cheers
    Tony

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    Re: My Coffee Video

    Quote Originally Posted by 0D382F2D1D2538272B262E4A0 link=1260324481/8#8 date=1260340888
    The light parts on the crema indicate over-extraction.

    Try stopping as the flow lightens, at about 25 seconds or so. THE EXTRACTION TIMING STARTS WITH THE PUMP, NOT FROM THE APPEARANCE OF COFFEE IN THE CUP.

    The flow is also a bit thin, only a bit though, and should taste good if you have good beans and fresh. Try a slightly coarser grind, and maybe a bit higher dose--have you tried the "5 cent" calibration for dose?

    Be careful to tamp level.

    Try wiping excess grounds rather than sharply rapping the handle--rapping can start cracks in the puck.

    Greg
    Greg, I have no idea what the 5 cent calibration is? Can you enlighten me please?
    It seems to be as though Im going to need to go back to square one and build from there. Im going to do a Barista course with my local CS sponsor in the new year and I hope that will help. Until then though I think I might need good beans.
    Tony

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    Re: My Coffee Video

    Quote Originally Posted by 447F7863706279170 link=1260324481/9#9 date=1260341108
    think Ill buy a tin of Nescafe!!!

    NNNNOOOOOOOOOOOOOOO. Dont do it ShotGun.
    If you take the advice and a bit of time to practice (and perhaps some training at one of the site sponsers, eg. dibella have free 1/2hr sessions) you should improve the shots.

    Have you been to Costa Noosa or Pioneer Rostery?
    They might be able to help and are in your neck of the woods.

    p.s. nice gear, the place you bought it may be able to help also.

  14. #14
    A_M
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    Re: My Coffee Video

    Quote Originally Posted by 764D4A5142504B250 link=1260324481/9#9 date=1260341108
    AngerManagement wrote on Today at 15:13:
    It goes pale a bit after 30 sec from when ya hit the run.. It was at 0.50 and from what I could see only started to go extra watery at 1.18 which is about right.. *Ya stooped at about 1.31 ???

    Im not sure what you mean by this AM? What is the 1.31 number?
    If ya watch ya video the numbers are the time.. Thus ya hiy the switch as 0.50 into the vid and the pour should have stopped at about 1.16... But it went to 1.31 - Well over extracted..

    As we have stated before..

    Quote Originally Posted by 764D4A5142504B250 link=1260324481/11#11 date=1260341861
    THE EXTRACTION TIMING STARTS WITH THE PUMP, NOT FROM THE APPEARANCE OF COFFEE IN THE CUP.
    Thus ya have to play with the dose / tamp / grind to get every thing in line... 2 + 2 = 5 for good coffee.

    5cent piece.. Search CS and plenty on it...

    PS... Will be up the coast from Monday...

  15. #15
    Senior Member Luke_G's Avatar
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    Re: My Coffee Video

    Hey Tony!

    im just gonna add my constructive critisism... hope you dont mind :)

    Using the group handle holding prongs on the grinder you knocked down your grinds 6 times... i would suggest using the top of the grinds hopper as its more rigid and dosing to roughly half way then collapsing the grinds...then building a mound and collapsing again before leveling off and tamping.

    That will equal less restricion in the bottom of the basket and a more easily rememberable routine.

    Also you seemed to give it a good wack with the tamper to knock the grinds back into the basket...maybe not so hard? I had a laugh

    Your tamper seemed a little bit undersized too... a customized Pullman should solve that :)

    The rest everyone else has said... tamp on the edge of a bench, cut the shot 10 seconds(or more) earlier and make sure your beans are fresh.

    What AngerManagement was asking is all though your beans were bought fresh, have they been in the grinder hopper ever since? or do you only bring out what you are going to grind, leaving the rest to keep from the Noosa humidity?

    Warm temps are a coffee killer but so is up and down temp variences, even if only small differences in temps.

    Keep up the good work :)


  16. #16
    Senior Member GregWormald's Avatar
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    Re: My Coffee Video

    The 5 cent calibration is to put a 5 cent piece on your tamped coffee, lock and then unlock the handle and look. The 5 cents should be LIGHTLY indented into to the coffee. Then learn to dose to this level consistently. And a level tamp is vital.

    This gives (usually) the best extraction by providing the correct amount of room for puck expansion as the hot water hits the grounds.

    Greg

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    Re: My Coffee Video

    Quote Originally Posted by 6A534D437961260 link=1260324481/14#14 date=1260342768
    What AngerManagement was asking is all though your beans were bought fresh, have they been in the grinder hopper ever since? or do you only bring out what you are going to grind, leaving the rest to keep from the Noosa humidity?
    Well Ill be darned, sorry that was an important question and I missed it somehow. No, I dont leave the beans in the hopper, well not all of them anyway. I might leave some in there overnight because once they get into the throat of the grinder its a pain in the neck getting them all back out. So yes, some beans spend up to 20 hours in the hopper.
    Cheers
    T

  18. #18
    Senior Member GregWormald's Avatar
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    Re: My Coffee Video

    I weigh each dose in beans, and put only that amount in the grinder.

    This means there may be some deterioration due to uneven pressure on the beans entering the burrs, but to me, its less than having stale beans as a part of my shot.

    Greg

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    Re: My Coffee Video

    Quote Originally Posted by 162D2A3122302B450 link=1260324481/9#9 date=1260341108
    Im not sure what you mean by this AM? What is the 1.31 number?
    ! min 31 secs in the video time line Tony.
    Quote Originally Posted by 162D2A3122302B450 link=1260324481/9#9 date=1260341108
    Yes, the early extraction is almost black and doesnt look at all like some of the extraction videos Ive seen online where its more a thick creamy colour and texture.
    Try some fresh lighter roast premium beans, may make a big difference.




  20. #20
    Senior Member Yelta's Avatar
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    Re: My Coffee Video

    Quote Originally Posted by 013A3D2635273C520 link=1260324481/10#10 date=1260341473
    If you look at the colour of the shot on my Avatar, that seems to be the colour a good extraction should be even if its a double... Not completely black. True?
    Thats certainly my preference Tony, definitely not black .

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    Senior Member Yelta's Avatar
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    Re: My Coffee Video

    Quote Originally Posted by 517E7775625D717E7177757D757E64100 link=1260324481/13#13 date=1260342504
    If ya watch ya video the numbers are the time.. Thus ya hiy the switch as 0.50 into the vid and the pour should have stopped at about 1.16... But it went to 1.31 - Well over extracted..
    Evening AM,he has made the comment a number of times that he was distracted while making the video and let it run longer than is his usual practice. :)

  22. #22
    Senior Member GregWormald's Avatar
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    Re: My Coffee Video

    Shot colour:
    Right click on my avatar to see a larger version and the actual colour I get when my shots and beans are right.

    Greg

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    Re: My Coffee Video

    Quote Originally Posted by 5C67607B687A610F0 link=1260324481/16#16 date=1260343317
    So yes, some beans spend up to 20 hours in the hopper.
    problem solved!

    Quote Originally Posted by 487D6A6858607D626E636B0F0 link=1260324481/17#17 date=1260343509
    I weigh each dose in beans, and put only that amount in the grinder.
    Do what greg does, or i use a 90ml cup, i know approx where my amount is, chuck it in, grind till all gone, throw waste out......clean grinder everytime.

    cheers
    warren

  24. #24
    Senior Member Yelta's Avatar
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    Re: My Coffee Video

    Quote Originally Posted by 0C392E2C1C2439262A272F4B0 link=1260324481/21#21 date=1260344733
    Shot colour:
    Right click on my avatar to see a larger version and the actual colour I get when my shots and beans are right.

    Greg
    Bewdiful Greg, and I can tell you they taste just as good as they look. :)

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    Senior Member Shotgun's Avatar
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    Re: My Coffee Video

    Quote Originally Posted by 48747D6570110 link=1260324481/7#7 date=1260339249
    As a matter of interest do you normally drink espresso without sugar?
    Sorry another missed question. I generally dont drink Espresso, just milk coffee. (Philistine I hear you say).

    It was awful without sugar... do most use sugar for Espresso or not?
    Tony

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    Re: My Coffee Video

    Quote Originally Posted by 417463615169746B676A62060 link=1260324481/21#21 date=1260344733
    Shot colour:
    Right click on my avatar to see a larger version and the actual colour I get when my shots and beans are right.

    Greg
    Yes Greg, I wish mine looked like that.
    Thanks
    T

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    Re: My Coffee Video

    Quote Originally Posted by 7D46415A495B402E0 link=1260324481/25#25 date=1260348145
    Quote Originally Posted by 417463615169746B676A62060 link=1260324481/21#21 date=1260344733
    Shot colour:
    Right click on my avatar to see a larger version and the actual colour I get when my shots and beans are right.

    Greg
    Yes Greg, I wish mine looked like that.
    Thanks
    T
    Coffe shots that is ;D ;D ;D ;D

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    Re: My Coffee Video

    Tony,

    I do the same as you - leave beans in the hopper overnight (but no longer) - but that is with home-roasted beans which are super fresh. Ive noticed that beans degrade/stale VERY quickly when they are a bit older (like yours, 2 weeks). Try doing what Greg says - put only enough beans for your shot into the grinder and grind em all. However (everything has a but!), its possible that this will affect your grind. Some grinders tend to be inconsistent when you use this technique. If yours is, you can always put more beans in and use the Mazzer throat slot thingy to allow you to take the beans out after each session.

    From the thin, dark appearance of the initial extract, I would say that youre grinding too fine. (The appearance of the puck confirms this for me - it looked powdery on top) Its a bit counter-intuitive, but we found that too fine a grind created too much resistance and resulted in channelling. Also, as Coffeestreet pointed out, the speeding up at the end of the shot suggests that you need to dose a little higher.

    Youve noticed that your initial extract is dark when it should be the colour of crema. This might just be the fine grind resulting in coffee fines coming through and destroying the initial crema, or it might simply be a freshness thing.

    Are you getting any clumping of coffee grounds when you dose? If you are, one tip might be to dose continually while the coffee is grinding - youll end up pulling the dose lever 5 times more often, but getting smaller amounts of coffee each pull, which helps give you a better distributed, less clumpy dose.

    Sorry to suggest spending more money, but you really need a tamper which fits better than that. As I said in the other thread, getting a Pullman was one of the biggest improvements we made with our VBM setup. Not saying you need a Pullman specifically - its just one of a number of good brands.

    Thats all I can think of that hasnt been covered.
    Hope it helps.
    Cheers,
    Stuart.

  29. #29
    Senior Member Yelta's Avatar
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    Re: My Coffee Video

    Quote Originally Posted by 6952554E5D4F543A0 link=1260324481/24#24 date=1260348005
    do most use sugar for Espresso or not?
    Tony
    Most dont use sugar Tony, having said that my preference is for a small amount of white sugar in all of my coffee drinks, always have and always will. ;)
    See this linkhttp://coffeesnobs.com.au/YaBB.pl?num=1260195687

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    Re: My Coffee Video

    ps. congrats on having the stones to submit yourself to our scrutiny!

  31. #31
    Senior Member Luke_G's Avatar
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    Re: My Coffee Video

    Quote Originally Posted by 4873746F7C6E751B0 link=1260324481/24#24 date=1260348005
    do most use sugar for Espresso or not?
    Tony
    Initially ... yes i did use sugar as i couldnt pallet it without but over time i got used to it and now find that sugar ruins the taste for me.

    I do have a 1/2 tspn of sugar in my piccolo of an evening as my desert though :)

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    Re: My Coffee Video

    Gday Tony....

    After observing your video, Ill throw my hat in the ring with Stuarts summation of things to try. Definitely appears that you are grinding too fine and perhaps underdosing the basket a little. My personal view is that it is far easier to arrive at the "ideal" dose and grind setting when coming from a slightly too coarse grind than coming from one which is too fine.

    Try backing of your grind setting until the coffee feels something like the texture of table salt when rubbed between the fingers and then adjust a couple of notches coarser than this. Im pretty sure that KK has detailed a pretty good and simple method for determining the ideal dose height for any machine so might be worth chasing that up. Lastly, dont get too hung up on the exactitude of time and volume constraints. Much easier to dial everything in by the colour of the pour. Heres a great How-To on the Home Barista website.... http://www.home-barista.com/espresso...tractions.html . A highly recommended read.

    All the best mate and remember, only adjust one thing at a time then observe the outcome with a critical eye. Grab yourself another bag of high quality, freshly roasted beans and then go for it.

    Cheers :)
    Mal.

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    Senior Member Shotgun's Avatar
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    Re: My Coffee Video

    Yes thanks
    Quote Originally Posted by 6364657162647762717E64100 link=1260324481/29#29 date=1260348764
    ps. congrats on having the stones to submit yourself to our scrutiny!
    I certainly didnt do it for fun. I knew I was leaving myself open but that was precisely what I wanted. Constructive criticism!

    Much has been said and I sincerely thank everyone for spending the time to look and comment. I was beginning to feel quite frustrated not knowing to buy better beans or improve my technique.

    It seems the answer might be a bit of both weighted towards technique.

    When I invested the money I was in a round about way looking at the Domobar as a small commercial machine for a few of our businesses. I honestly thought that with good gear and reasonable beans making good coffee was a piece of cake. WRONG!!!!

    Im going to go back and revue all comments and make a sensible list of changes to make. I dont know if Ill have it done with new beans for Xmas so it might well be 43 beans in every cup for Xmast this year. :D

    Thanks again and please feel free to add more ideas if you think of them.
    Tony

  34. #34
    Senior Member Coffee2Di4's Avatar
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    Re: My Coffee Video

    Hi Tony - great on you for doing this: I love watching coffee porn, as my husband calls it!

    Heres my tip, and this was one that Chris gave me waaaay back before Id bought my Macap.

    When using a doser, flick the doser lever to the left and then let it spring back to the beginning under its own steam. *This is done fairly quickly. *This makes the coffee does in your GH a lot more even, whereas if you more slowly move it across and back with pressure, it tends to clump more and distribute on one side.

    /slight hijack

    Just on a personal aside for me - and this is not directed at Tony - but why do people brush the grinds back into the hopper on home machines: Ive seen this in just about every home video Ive seen? I rarely make more than one shot (or two, if Im splitting) in less than 3 minutes, so youre really only setting the grinds up to go stale in your hopper and youd have to expel them before your next shot anyway?

    Instead, I got rid of the tray for my grinder and put a low Tupperware container thats very hard plastic under the doser and then this serves to brush my spare grounds into, as well as my tap/settle spot. *The grounds then get put on to the hydrangea every day or two.

    end slight hijack /

    Cheers

  35. #35
    Senior Member Shotgun's Avatar
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    Re: My Coffee Video

    I mentioned this in an earlier post here about coffee grinds building up on the top edge of the basket after I knock the Cookie out. The build up is ALWAYS near the Group Handle side of the basket (see photo)

    Could that be an indicator of a poor extraction (shot) or is that usual?


  36. #36
    Senior Member Yelta's Avatar
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    Re: My Coffee Video

    Quote Originally Posted by 7B40475C4F5D46280 link=1260324481/34#34 date=1260407811
    I mentioned this in an earlier post here about coffee grinds building up on the top edge of the basket after I knock the Cookie out. The build up is ALWAYS near the Group Handle side of the basket (see photo)

    Could that be an indicator of a poor extraction (shot) or is that usual?
    Morning Tony, Ive run through your video again, stopped at the 1 min 43 sec mark you will notice a build up/ridge of coffee around the edge of the basket, it may well be a tamping issue, not getting out to the edges, Stuartgrants suggestion of a better fitting tamper may well have some merit.
    Its hard to tell from the pic, is that a single or double basket your using?

  37. #37
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    Re: My Coffee Video

    or is that because of the ridged basket. Is your machine sitting on an uneven bench, are the seals in good condition?

  38. #38
    Senior Member Shotgun's Avatar
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    Re: My Coffee Video

    Hi Jon & Robstar
    Its a brand new Vibiemme Domobar Super Lever and its sitting on a level granite bench top.

    Its a double basket.

    Im clutching at straws here because Im dis-satisfied with whet Im producing and drinking. There are so many variables Im simply trying to eliminate one issue at a time. There are so many things, like this for instance, that I have absolutely no idea about.
    Tony

  39. #39
    Senior Member Yelta's Avatar
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    Re: My Coffee Video

    Tony, someone else made the comment only make one change at a time,
    Why not go through this thread and make a list all the variables people have suggested changing.
    Start with the simple/easy things and note the result with each change you make,, i.e. bean freshness, grind, tamping process etc.
    This is getting to be quite a lengthy thread now, people have made many suggestions but you have not given any indication of having tried any of them! Ya gotta start somewhere mate, every journey begins with a single step.
    You certainly have the equipment, now its just a matter of fine tuning, dont get disheartened youll get there. ;)

  40. #40
    Senior Member Shotgun's Avatar
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    Re: My Coffee Video

    Ive already made some of the changes but this issue of build up of grounds is there every time I pull a shot.

  41. #41
    Senior Member Yelta's Avatar
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    Re: My Coffee Video

    Quote Originally Posted by 42797E6576647F110 link=1260324481/39#39 date=1260412400
    Ive already made some of the changes but this issue of build up of grounds is there every time I pull a shot.
    What changes have you made and did they have any affect?
    Try tamping right out to the edges, by moving it around.

  42. #42
    Senior Member Koffee_Kosmo's Avatar
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    Re: My Coffee Video

    Quote Originally Posted by 0A31362D3E2C37590 link=1260324481/34#34 date=1260407811
    I mentioned this in an earlier post here about coffee grinds building up on the top edge of the basket after I knock the Cookie out. The build up is ALWAYS near the Group Handle side of the basket (see photo)

    Could that be an indicator of a poor extraction (shot) or is that usual?
    I would rather see a photo before you take the puck out
    Your basket looks to be a ridged type
    When I had an LM ridged basket it did the same thing to a point

    Its the ridge that causes this by holding in the puck and it releases it by ripping it away when hitting the group handle

    What you have is the leftover part of that ripping

    KK


  43. #43
    A_M
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    Re: My Coffee Video

    Quote Originally Posted by 0932352E3D2F345A0 link=1260324481/39#39 date=1260412400
    Ive already made some of the changes but this issue of build up of grounds is there every time I pull a shot.
    You stated it is always near the GH... Next time you go to dump the puck.. Use ya LH and or bang on the froward part of the filter....

    Hard to say... but I have seen it where the puk leaves a bit behind around the impact area.. I also noticed that it appears to be a soft knock.. I usualy have to BANG mine..

    Just an observation..

    From my iBrick

  44. #44
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    Re: My Coffee Video

    Hi again Tony,

    As observed by others above, Id reckon a lot of your difficulties are emanating from your use of Ridged Baskets. These make it difficult to obtain a uniform compression of the coffee particles when you tamp, as the Ridge absorbs most of the applied force.

    If possible, try to grab a couple of Synesso Ridgeless Baskets. These are quite straight sided and make it much simpler to achieve uniform tamping force throughout the cake of coffee. Theyre not expensive and can be procured from nearly all of our Site Sponsors and well worth doing in my opinion. My original Diadema Baskets are sitting quite happily locked away in my spare parts cupboard and thats where theyre gonna stay..... 8-)

    Mal.

  45. #45
    Senior Member Luke_G's Avatar
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    Re: My Coffee Video

    Yeah i agree,

    The Mirage at work has the same group heads and i assume the same group handles and probably even the same baskets. I had the same thing happen with mine untill i changed to 21g ridgeless baskets.

    So its not the coffee or your tamping :)

  46. #46
    Senior Member Shotgun's Avatar
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    Re: My Coffee Video

    Hi all and thanks again
    The double basket has a small ridge that locks it into place under the spring in the GH.

    Its only small and not very deep. Im thinking of ordering a Pullman tamp and a ridgeless basket to suit.

    Could the ridged basket be screwing up my shots too?

    Thanks
    T

  47. #47
    Senior Member Yelta's Avatar
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    Re: My Coffee Video

    Quote Originally Posted by 1823243F2C3E254B0 link=1260324481/45#45 date=1260515576
    Hi all and thanks again
    The double basket has a small ridge that locks it into place under the spring in the GH.

    Its only small and not very deep. Im thinking of ordering a Pullman tamp and a ridgeless basket to suit.

    Could the ridged basket be screwing up my shots too?

    Thanks
    T
    Good step in the right direction Shotgun, you wont regret buying them. ;)
    (Could the ridged basket be screwing up my shots too?)
    It may be a contributing factor, at least you will have a quality tamper and a ridgeless basket to work with and eliminate them as possible weak links.

  48. #48
    Senior Member GregWormald's Avatar
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    Re: My Coffee Video

    Quote Originally Posted by 4D76716A796B701E0 link=1260324481/45#45 date=1260515576
    Could the ridged basket be screwing up my shots too?
    I honestly doubt it, although almost anything is possible.

    I like my ridged basket better than my Synesso straight--the holes are smaller!

    Greg

  49. #49
    Senior Member Yelta's Avatar
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    Re: My Coffee Video

    Quote Originally Posted by 596C7B7949716C737F727A1E0 link=1260324481/47#47 date=1260521853
    I like my ridged basket better than my Synesso straight--the holes are smaller!
    Oh oh, didnt see that one coming, this really aint a science is it Greg? pretty much what works for you. :-/

  50. #50
    Senior Member GregWormald's Avatar
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    Re: My Coffee Video

    Behmor Brazen - $249 - Free Freight
    Well, Ive got to assume that the SCIENCE is there somewhere. ;D

    Trying to figure out which bits are significant and to what level can result in :(

    Greg



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