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Thread: Grinding issue?

  1. #1
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    Grinding issue?

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    What does it mean when your pour starts off like the expected honey consistency but very quickly thickens and blondes early. There is some bubbling happening also.

    I have been buying fresh beans from a CS sponsor who insist its a grind problem.

    Cheers.

  2. #2
    Senior Member Koffee_Kosmo's Avatar
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    Re: Grinding issue?

    Grind a little finer and or tamp a little harder
    But trial it with one change at a time

    As beans age it will change again

    Ohh and one more thing that could be the cause
    Under dosing

    KK

  3. #3
    A_M
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    Re: Grinding issue?

    Quote Originally Posted by 4154434142260 link=1256470778/0#0 date=1256470778
    What does it mean when your pour starts off like the expected honey consistency but very quickly thickens and blondes early. There is some bubbling happening also.

    I have been buying fresh beans from a CS sponsor who insist its a grind problem.

    Cheers.
    Yep grind, dose and tamp.... Carbon based error *;)

    Coffee is not a *1 + 1 = 2.... * Coffee is more like 2 + 2 = 5 where 5 is great coffee... It only works when they are large values of 2.


    If coffee was so simple every one would be making the perfect shot *;)

    In particular if your running a EM6910 then the *basket *your using will also have an impact..

    Where are you located ?

    First step is to read the EM6910 posts as to grind / tamp and dose... *Look for 5 cent piece test, *SB sweet spot etc etc etc..

    Its all been covered before.

    1: Do the SB Training and watch the DVD... Regardless of machine it principles are very close.

  4. #4
    Sleep is overrated Thundergod's Avatar
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    Re: Grinding issue?

    Sudden blonding could be a channelling problem.

  5. #5
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    Re: Grinding issue?

    I am pretty sure the dosing is right, i can see the small imprint from the shower screen screw on the top of the cake and can see half of the aluminium tamper (about 3mm from the top).

    I have read the manual and done the course, thing is the pours i did on the course were perfect, not here (Adelaide).

    I am using the single floor double basket as nine times out of ten i make two 190ml coffees.

    Channelling problem? Whats this?

  6. #6
    Senior Member Koffee_Kosmo's Avatar
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    Re: Grinding issue?

    Quote Originally Posted by 5B4E595B583C0 link=1256470778/4#4 date=1256475945
    Channelling problem? Whats this?

    When the tamped puck breaks/cracks (as in stress fractures) and water under pressure rushes through the weak spots

    KK

  7. #7
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    Re: Grinding issue?

    Quote Originally Posted by 5247505251350 link=1256470778/4#4 date=1256475945
    I am using the single floor double basket as nine times out of ten i make two 190ml coffees.
    Are you making 2 x 190mls of coffee out of the same basket, or are you pouring a double shot of 60ml and then adding water to make 190ml?

  8. #8
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    Re: Grinding issue?

    I am pulling a double shot of 60ml (30ml of coffee each cup) and then adding milk to fill a 190ml cup.

    Oh, i tried dropping the grind down one setting and it clogged the machine, upped the grind and increased tamp, same problem, met halfway and its a reasonable shot but so inconsistent.

    I am looking towards the grinder as the issue.

  9. #9
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    Re: Grinding issue?

    Obviously dose grind and tamp need to be consistent, if you feel they are then there are other possibilities.

    Its possible the coffee your using is too fresh. I sometimes get the described results when I try and use day old coffee. Also high crema coffees like Indian seem to be more prone to it.

    An opv set too high could be the culprit. To much pressure can lead to a flow that increases in speed as the shot progresses.

    imo a good shot for me starts drippy within 5 seconds and builds to a constant "almost drippy" stream within 10 seconds from that point on the flow rate should stay relatively stable.



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